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Gravy

(0)
20 Min
 
portions
7 %

Carbs

3 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 571 g
Energy 245 kJ / 59 kcal 1397 kJ / 334 kcal
Sat. fat 2 g 11 g
Unsat. fat 1 g 5 g
Fibre 1 g 3 g
Salt 134 mg 762 mg
Units:
 
  • 346 ml
    Beef stock
  • 80 g
    Carrot
  • 60 g
    Shallot
  • 20 g
    Garlic
  • 20 ml
    Red wine vinegar
  • 20 g
    Brown caster sugar
  • 20 g
    Butter
  • 1 g
    Pepper, black
  • 571 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

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1

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 :-)...

2

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

3

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.

4

Blend the gravy until smooth. Add water or reduce the garvy for your desired thicknes. Add salt and pepper to taste.

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