Ahhhh bisto......?!
Answers: But how do I make proper traditional gravy from scratch?
Traditional gravy
Serves 6-8
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
meat juices
2 tbsp liquid meat fat
30g/1oz plain flour
570ml/1 pint stock
2 tsp gravy browning (optional)
Method
1. Collect the juices and the fat from the meat you are roasting. 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.
2. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)
3. Stir in the flour and cook for 1 minute.
4. 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.
5. Bring to the boil and allow to simmer for 10 minutes.
6. Season to taste and add a little gravy browning if desired.
OXO!
Go on,Jump on the gravy train!
Using the juices that have run from the meat you have cooked, stir in about a tablespoon of either bisto powder (for beef or lamb) or cornflour(for chicken or pork), adding boiling water as you stir. Simmer very gently for a minute or two to cook the flour. Season and enjoy.
Use the natural juices from your cooked meat and then simply add some cornflour/corn starch to thicken the gravy.
The juice from Beef or Gammon/ham make the best gravy.
Just thinking about pouring home made gravy over my mashed potatoes, makes me feel hungry.
proper traditional gravy, without the "help" of Bisto or Oxo:
In the same tin you cooked your meat, leave the juices and try to take as much fat out as possible. Put on the stove and add plain flour teaspoon by teaspoon, after the previous one is being well absorbed, until you have the thickness you prefer.
You can add Madeira or red wine to give it more flavour, some people even add a tablespoon of dry stuffing mix.