Traditional gravy

Prep: 5 mins
Cook: 15 mins
Traditional gravy
No roast dinner is complete without proper gravy.
 

2 tbsp liquid meat fat

30g plain flour

570ml stock

Collect the juices and the fat from the meat you roasted. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.

Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. 

Stir in the flour and cook for 1 minute.

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

Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.

Bring to the boil and allow to simmer for 10 minutes.

Season to taste and serve hot.

Serves
6-8

Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Stock/Broth

Recipe Type
Dressings & Sauces

Level of Difficulty
Easy

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