Traditional Beef Gravy
| Servings | 4
|
|---|---|
| Prep Time | 5 minutes |
Traditional beef gravy, this recipe is made using beef drippings from a freshly cooked roast beef & is great with Yorkshire pudding.
Ingredients
- 2 tbsp all purpose flour
- 4 c boiling water
- 2 pk powdered beef stock
- 2 tsp finely ground black pepper
- salt
- 1 sli beef fat
- 2 dr worcestershire sauce
Instructions
After removing the roast from the oven, put the pan on the stove and heat over medium heat.
Mix beef drippings well in roasting pan.
Remove any excess fat from the pan with a slotted spoon.
Once hot, slowly mix in 2 tablespoons of flour.
Mix well, you do not want any lumps.
Turn stove down to low.
Add 2 packages or cubes of powdered beef stock.
Start mixing in flour. 2 tablespoons at a time, until you've formed a smooth paste.
Transfer the paste to a medium saucepan over low.
Slowly mix in water until it reaches your desired texture. It's normal to not use all the water.
Add pepper and salt (to taste).
Notes
If making mashed potatoes. Use the water from the potatoes rather than tap water to make the gravy. Potato water is much more starchy and makes the gravy thicker.
If you don't eat all of it, you can refrigerate it. When it's time to re-heat it, double the cold gravy with water, put in microwave and mix with a fork frequently. Heat until mixed well and hot.
Comments
So I would say never use tap water - if you don't eat potatoes use the water from any vegetables it gives the gravy great flavour. I also use Cross and Blackwell gravy browning - for colour - just a few drops does the trick. And to save washing more pots I do my gravy right in the roasting pan. One less pot to use is good.
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