Real Beef Gravy
A post-roast beef roasting pan
2 tbsp plain flour
1 tsp dry mustard
750 ml hot beef or vegetable stock
2 or 3 sprigs of a herb, e.g. bay leaf, thyme or rosemary (optional)
- Spoon off and discard as much fat from the pan as possible, leaving just enough to absorb the flour. Set the pan over the heat on the stove, add the flour and stir to make a smooth paste and cook for a minute or two before gradually adding the stock. Don’t worry if the gravy is lumpy at this stage.
- Continue to stir until the gravy is smooth and thickened, then season to taste if necessary. Add more stock or water if the gravy is too thick for you, or continue to simmer and reduce if you would like it thicker.
- Pass the gravy through a sieve if you’d like it to be completely smooth, and serve it in a pre-warmed jug with the roast meat and vegetables.
Really good beef gravy is easy to make when you have roasted a very good joint of Scotch Beef, and is made even better if you roast onions and other vegetable around the joint, leaving dark, sticky deposits in the roasting pan that simply must not be thrown away! This recipe is for a simple tasty gravy but it can be varied by adding a splash of red wine, or balsamic vinegar, or a spoonful of seeded mustard or red currant jelly.