No roast dinner is complete without a jug of proper gravy. Pour liberally.
meat juices
2 tbsp liquid meat fat
30g/1oz plain flour
570ml/1 pint stock
2 tsp gravy browning (optional)
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.
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)
Stir in the flour and cook for 1 minute.
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.
Bring to the boil and allow to simmer for 10 minutes.
Season to taste and add a little gravy browning if desired.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Classic roast beef dinner
Roast beef and Yorkshire pudding
Roast potatoes
Apple crumble
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
Onion gravy 
