How do i make Gravy?? for beef!!!?!

Tescos, Aisle 3, 2nd shelf down....Aaaaaahhhh, Bisto!

---

---

Yeah Bisto!

---

---

I use the meat juices from the roast tin (I always put about 1/2 point of water in the tin with the joint before putting oven) - add some of the water from boiling veggies.
Thicken with Bisto powder (not the instant stuff).

No complaints form my hubby of 31 years standing!

---

---

Use a few tablespoons of the drippings from the beef along with some water. Add some spices like salt and pepper and whatever else you like. And my favorite ingredient is Gravy Master which is just a seasoning liquid. Heat up and add flour slowly until it thickens. It's really not as bad as people make it sound.

---

---

take the tray the beef has been roasting on, take the medium cut carrot celery onion and put on the stove, (the tray) fry off, add a heaped spoonful of flour, add the hot stock and boil until the right consistancy, season serve, this is best done when reasting the meat

---

---

A simple way is to take the liquid from your roast after it is done cooking and either add some 1/2 beef broth (low salt) and 1/2 water and thicken with corn starch. Or to take the liquid reserve from your roast and add your favorite packaged brown gravy to it plus the 1 cup of water. This usually will make something delicious and homemade since you are using the seasonings and juices from your roast.

---

---

Well- Am no chef- but I make a simple simple gravy this way and everyone loves it: Take the pan you cooked the beef roast in and put it on your stove. De-glaze it (put liquid in and scrub off the goodies form bottom of pan) with either beef stock (canned) or a little red wine (or both!) Now sprinkle in Wonder flour (instant disolve and NO lumps!). Okay at this point you can add a little milk or cream if you want a creamy gravy.....add pepper and salt to taste. Believe it or not that is all it takes. The Wonder flour is the secret really!!!!!!

---

---

how would i know ive never even met u let alone watch u make gravy

---

---

It's easier than you think! Remove the beef from the roasting tin (it's best left to settle before serving anyway, wrap it in foil and it'll stay hot) then out the roasting tin directly onto the hob with all the juices from the beef. Add some boiling water, and I usually put in one beef stock cube as well, and stir the bottom of the tin to loosen any beefy bits still there. In a cup/small bowl, mix Bisto with some cold water (not hot!) until smooth, and gradually stir it into the tin until it's as thick as you want it - make sure not to dump the whole lot in in one go as it'll form one big gluey clump. If this DOES happen, you can sieve the lumps out, but it's best if you don't have to do this. Hey presto, perfect gravy.

If you don't want to use Bisto, you can do it with flour, but the result is a lot paler in colour, and you'll need to salt it too - if you use flour, then before you add any water, stir the flour into what's in the roasting tin, then gradually add COLD water and heat until it thickens. I'm a Bisto girl though.

---

---

Take the juice from the roast and put it in a saucepan. Let it heat up if not already and stir in a mixture of cornstarch and water to thicken. The amount you put in depends on the amount of juices you have. So just put a little in at a time until it gets as thick as you want it. The gravy will be cloudy. Keep stirring until the gravy turns clear, then it will be done. Add salt if needed. If you season your roast adequately before cooking you shouldn't need to much salt.

---

---

Cornstarch!!!

take the drippings from the roast, rinse the roaster pan with plain water maybe a cup, add the 2 or 3 tablespoons cornstarch to another cup of cold water and stir.

Stirring constantly til it thickens!

This is the way I have made gravy for years on the ranch.

---

---

Save the juices from your meat, brown them in a pan, add 50 grams plain flour and keep stirring to a minute or two. Then very slowly and KEEP STIRRING add about 1/2 a pint of water, (you can add a stock cube to your water before u use it). gently bring back to the boil.

---

---

I remember my mom would always save the juice from the roast then add flour or somthing (I think powdered beef stock or something). Good luck... makes me wanna find out for sure since it sounds really good right now.

---

---

Several different ways....use the drippings on the bottom of the pan you roasted in....add some water first and with a fork stir up the drippings, you can add some salt and pepper, either have a shaker with two to three tablespoons of flour or cornstarch with about 1 cup of milk shaken well (cold), have the flame on the drippings on med-high and while stirring the drippings add the cold mixture and lower the flame as it starts to boil, or if it boils too fast remove from the heat and it will thicken on its own while stirring....or instead of the flour or cornstarch mixture buy a ready made packet of brown gravy from the store and add this to the shaker with the cold milk or water ....hwich ever you choose and again add to the mixture you are stirring over a med to high heat till it starts to boil....these packets already have seasonings in them no need for salt and pepper.....some times I add finely chopped onion and or garlic to my roast so it falls to the bottom of the pan to add flavor to my gravy drippings

---

---

Ingredients

* 2 cups drippings from turkey roast or chicken
* 1/4 cup cold water
* 2 Tablespoons corn starch
* 1 or beef or chicken bouillion cubes

Cooking Instructions

Measure off 2 cups of drippings from turkey roast or chicken. If there is too much fat that rises to the top skim it off you only want about 2 tablespoons of fat.

If you don't have enough broth add water to make 2 cups. Also if the broth does not seem rich enough, add the bouillion cube(s) to make it more flavorful.

Put drippings in saucepan and bring to a boil.

As the drippings come to a rolling boil pour the water and cornstarch mixture into the boiling broth stirring while pouring.

Turn gravy down to a simmer and remain to simmer while your prepare potatoes or finish the other preparations. This gravy is not too thick but it will thicken as it cools

---

---

Making gravy is easy, but the frist time a person makes gravy it doesn't always work out. SOme people like to use browning. It adds a little flavor and colours it more brown(if you use it don't use to much).

Take a tall glass and put about an inch to an inch and a half of flower at the bottom. Add some salt and pepper. Stir it up. Take your roast out of the oven and put it on your cutting board. Turn on a large elemant to about half or a bit more. Put the roasting pan on the element(you should have drippings from the roast). Turn on the cold water tap, make sure it is cold. Add cold water to the glass with the flour. Stir really good making sure to get rid of all lumps(for thicker cravy use mmoore flour, for thinner gravy use less), pour a little over half of your mixture in to the roasting pan(make sure you get some of the thick flour)using a fork, stir constantly, if using browning add about 5 ml, keep stirring. Turn up the heat a bit and keep stirring. Stop stirring for about 15 second, so the gravy can thicken and then continue stirring, you should be adding salt and pepper(for flavour, just keep stirring until it is the thickness you want and then pour the gravy into what ever you are using to contain it.

Easy to make, takes about 4-7 minutes.

IF YOU MAKE IT THE WAY REDNECK SAYS, IT WILL BE LUMPY. YOU NEED EXPERIENCE MAKING GRAVY BEFORE YOU CAN START USING BROWNED FLOUR.

---

---

Add butter and flour to the meet drippings.

---

---

"Real" gravy is made up of two things: water and flour. First you brown some flour by simply stirring dry flour around in a hot skillet. Once it gets to the darkness you want, you add water.

Now, there are several ways to improve on this and make something truly tasty. First idea: adding salt, pepper, and whatever other seasonings you desire. If you know how to cook a roast, then you have an idea for the flavors you want in your gravy. Also, instead of using just water, you use the drippings and au jus from the roast. Don't have enough, you can add water or beef stock.

You can use milk or cream if you like the gravy to be more creamy--though I only do this with white gravys. Some people add corn starch to thicken up a gravy. You can add sauteed mushrooms and onions to the gravy for more flavor. You can do all kinds of stuff.

But to answer your original question, if you want to make gravy, it all starts with simply browing some flour. It's literally one of the simplest things you can make in your kitchen.

---

---

It depends where you are from. In yorkshire you don't thicken the gravy it should be a thinish consistency but full of flavour. Take the roasting tin and pour off juice and fat.
Separate. Either tip bowl or pan to remove most of the fat or use a fancy jug to take the fat off.
deglaze the roating tin with red wine and pour that in your gravy, get all the burnt crusty bits too. f your meat isn't so good you may not have a lot of flavour (if you don't have a lot of gravy you could do this too) add a beef stock cube in some water(ideally veg cooking water but nothing too strongly flavoured)(not oxo or bisto) the proper stuff and taste it. It should look dark and taste great but don't thicken it.

There again I may be slightly retentive about beef gravy

---

---

Save the fat that will have melted off the beef and mix a little plain flour into it (probably no more than a tablespoon). Add water (water from cooking the vegetables is best) and stir until it's the right thickness. DO NOT ADD FLOUR ONCE WATER HAS BEEN ADDED!!!!!!!!!!!!!!!!!!!!!!!! Then a couple of drops of gravy browning (really, you will need literally just two or three drops) and stir again et voila.

---

---

Put flower in a sauce pan add any drippings from the meat. simmer over low to med heat. Add more water/flower as needed (to make more gravy). If no drippings are available use a beef bulion cube.

---

---

---

---