|per 100 g||Total Recipe|
|Gross weight||100 g||727 g|
|Energy||201 kJ / 49 kcal||1457 kJ / 350 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||1 g|
|Fibre||1 g||4 g|
|Salt||192 mg||1396 mg|
493 mlBeef stock
30 gWhite Flour
30 mlRed wine vinegar
25 gBrown caster sugar
1 gThyme dry
727 gTotal recipe weight
Collect the meat juices and fat drippings from the meat or poultry roast you are preparing in a glass or bowl and allow to cool.
once the fat has solidified, separate the fat from the juice. (don't dispose of the juices!)
If possible use the pan or tin the meat/poultry roast was prepared in. This ensures the richest flavours are captured in the gravy. Otherwise use a sauce pan.
Place on medium heat and add the fat.
Chop the union into 0.5 cm cubes, crush and chop the garlic and gently glaze them in the pan. ( if there is not enough grease left from the meat add 20 grams of butter.)
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/poultry 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