|per 100 g||Total Recipe|
|Gross weight||100 g||531 g|
|Energy||177 kJ / 43 kcal||940 kJ / 225 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||1 g|
|Fibre||1 g||3 g|
|Salt||188 mg||995 mg|
296 mlBeef stock
100 gMushrooms, white, raw
30 gWhite Flour
30 mlRed wine vinegar
531 gTotal recipe weight
Collect the meat juices / fat drippings from the meat or poultry roast you are preparing in a glass or bowl and allow to cool so the lard solidifies.
Once the fat has solidified separate it from the meat juices.
If possible use the pan or tin the meat was prepared in,to make the gravy.This will preserve the richest flavours for your gravy. Otherwise use a sauce pan.
Place on medium heat adding the fat from the meat or poultry roast. (if there is not enough fat left from the meat preparation, you can add 20 grams of butter.)
Brush the dirt of the mushrooms and slice them into thin slices. Chop the onion into 0.5 cm cubes, crush and chop the garlic.
Gently glaze the onions and mushrooms with the garlic in the pan in for 5 - 8 minutes.
Add the flour to make a "roux" and stir through the thyme and the black pepper.
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 simmer for 10 to 15 minutes
Add pepper and salt to taste