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)
Serve with a delicious Scotch Beef Roast. 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 vegetables around the joint, leaving dark, sticky deposits in the roasting pan that simply must not be thrown away!