You can find us on:
location

Search filter

Dish type

  • + more

Meal

  • + more

Course types

  • + more

Diet

  • + more

Onion gravy

(0)
20 Min
 
portions
10 %

Carbs

1 %

Fats

3 %

Proteins

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
Units:
 
  • 493 ml
    Beef stock
  • 125 g
    Onion
  • 30 g
    White Flour
  • 30 ml
    Red wine vinegar
  • 25 g
    Brown caster sugar
  • 15 g
    Garlic
  • 1 g
    Thyme dry
  • 1 g
    Salt
  • 727 g
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Spatulas
Method

Preparation time

5 Min

Cooking time

15 Min

1

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!)

2

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. 

3

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.)

4

Add the flour to make a "roux" and stir through the thyme and the black pepper.

5

Stir well and cook for approximately 1 minute

6

Stir in the meat/poultry juices and gradually stir in the beef stock until you get a smooth gravy.

7

Add the red wine vinegar and the brown caster sugar and allow to simmer for 10 to 15 minutes

8

Add pepper and salt to taste

Comment (0)

Comments

There are no comments