Easy gravy

easy gravy

easy gravyA good tasty gravy finishes off a meat dish, in this case we don’t have the nutritious water from boiled vegetables  so use chicken or beef stock to make the gravy. Use the sediments in the tin after removing the cooked pork.



Servings: 6

Total Time: 20 minutes


  • 2 tblsp oil
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 2 garlic clove
  • 2 tblsp plain flour
  • 300 ml beef stock
  • Seasoning


  • Heat oil in a frying pan, pan fry the meat, eg home made beefburgers, steak, lamb or pork chops, chicken or turkey fillets
  • When nearly cooked and there are dark (not burnt) looking sediments in the base of the pan, add onions, celery,garlic and carrots, which have been chopped up finely
  • Cook gently for 4 – 5 minutes. Remove the meat and keep warm
    Remove any oil/fat, add flour, stir into carrots, garlic and onions. With beef or lamb you should now have a dark flour mixture, whilst chicken or turkey will give you a paler mixture
  • Take off the heat, add the appropriate amount of stock or vegetable water, stirring as you add the liquid
  • Place back on the heat and bring to boil, I stir continually at this stage. The gravy will thicken within 3 -4 minutes
  • Taste and adjust seasoning and add more stock, vegetable water or even hot water if the sauce is too thick
  • If the stock is too thin, boil rapidly to reduce the quantity of liquid
  • I would normally strain the gravy using a sieve before serving, however this is up to you

Tip: A pinch of sugar often lifts the flavour of gravy.

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