|per 100 g||Total Recipe|
|Gross weight||100 g||400 g|
|Energy||245 kJ / 59 kcal||979 kJ / 234 kcal|
|Sat. fat||2 g||8 g|
|Unsat. fat||1 g||4 g|
|Fibre||1 g||3 g|
|Salt||134 mg||534 mg|
242 mlBeef stock
14 mlRed wine vinegar
15 gBrown caster sugar
1 gPepper, black
400 gTotal recipe weight
Collect the meat juice and fat of the meat you are preparing in a glass, allow to cool down and solidify.
Clean and finely chop the vegetables. You can use leftover herbs or vegetables in the gravy it will add a twist and it is better than throwing them away! It’s gravy not rocket science :-)...
Use the pan or tin the meat was prepared in, to get the maximum taste into your gravy. Add the butter on medium heat, when it has melted add the vegetables.
Stir well and cook for approximately 1 minute
Stir in the meat juices and gradually stir in the beef stock until you get a smooth gravy. Add the red wine vinegar and the brown caster sugar and allow to gently simmer for 20 to 30 minutes until the vegetables are soft fully cooked.
Blend the gravy until smooth. Add water or reduce the garvy for your desired thicknes. Add salt and pepper to taste.