The perfect Gravy?

Question

I am cooking Bangers, Mash and Mushy Peas for our Sunday lunch. We have normal Bisto in the cupboard, but I wanted to try and make my own gravy for this dish. I was thinking mushrooms, onions and red wine... but I have no idea how to start making the gravy... Any help?

Answer 1

Easy!! I use a gravy powder as a base, then add the juices of the meat and vegies that your cooking plus a little boiling water just to get the right consistency...but instead of the gravy powder you can use cornflour to thicken it! Then just add pre-cooked mushrooms and a touch of red wine and your set!!

Answer 2

If you need this in metric let me know and i'll resend



Sausage Gravy
Submitted by: Denyse
Rated: 5 out of 5 by 16 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 12 servings
"Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!"
INGREDIENTS:
1 pound ground pork sausage
3 tablespoons all-purpose flour

3 cups milk
DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
2. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
3. Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

Answer 3

Saute the mushrooms and onions in a little butter and oil until they're soft. Deglaze the pan with a little of the red wine, and use Bisto to thicken, or make a slurry of cornstarch and cold water and add that, then boil to thicken. Careful with the cornstarch - if you leave any in the pan and let it cool, you'll have gravy jell-o. :-)

Answer 4

soften 1 / 4 cup of butter/margerine in a sauce pan. while that's melted, upload 1 / 4 cup of flour, blend at the same time interior the pan. it's going to look like a substantial yellow glob, do no longer worry its think to. upload 2 cups of inventory or gravy and wisk over severe warmth and convey to a boil. At this element you may upload some seasonings in case you have chose, yet without seasonings the unique recipe is surely yummy, you may test next time. decrease to a simmer and wisk till at needed thickness. The longer you simmer, the thicker the gravy. Serves approximately 4, gererously.

Answer 5

Start with a roux, 1/2 oil and 1/2 flour heat it, stirring constantly until it turns the color you desire and remove it from the pan into something heat tolerant. Use the fond, (meat drippings), from your banger pan by adding sufficient water to it after the sausage is out and reduce it, mix it and the roux together. Thicken or thin to your preference, thicken with cornstarch in cold water, thin with water. Strain through a fine strainer or cheesecloth to remove lumps, personally, I like the lumps lets me know it's real and not from a package! Enjoy.

Answer 6

OK use your Bisto gravy granules as normal, with a bit of fried lambs liver and onion and chopped up in it .