i want to make gravy?

Question

I live in Africa and i cannot find gravy here for love nor money. lease if anyone knows how to make some kind of a gravy to go with a nice roast beef dinner i will be their pal for life

Answer 1

Gravy isn't rocket science.......use the juices from your beef, heat over a open flame and gradually stir in and whisk small amounts of cornflour until thickened to your liking....perfect every time!don't use gravy granules if you can avoid it.....yuk!

Answer 2

First roast the beef - or any other joint for that matter.

Take it off the pan and put it aside, covered for it to rest.

Spoon of all but two tablespoons of the fat that is now in the bottom of the pan. Keep all the juices though

Add a couple of spoons of flour (plain) and over the hob "fry" this in for a couple of minutes, scraping the bottom of the pan all the while until it browns.

Add stock, water or wine, whichever you prefer to the flour mix and stir vigorously until you have a smooth, slightly thickened gravy. If you are able to get Bovril or Marmite, adding this makes for an even richer flavour. Adjust the seasoning.

Transfer to a warm jug or however you are going to serve it. I discovered to my cost why you put the flour in before the stock or wine. I was making gravy one day and was distracted and put the water straight in and whoosh! It spat like crazy. I nearly got burned.

Answer 3

Great gravy
Most cooks swear by their own gravy recipe and there are many variations to choose from. However, the basic principles of gravy are the same, whatever the detail...

The best gravy makes full use of the cooking juices and sediment from the meat. Sediment is collected by heating the roasting tin on the hob with a splash of wine or sherry (this is known as deglazing). Our Turkey Gravy recipe details this, as well as other essential elements of making good gravy. First up, here are few useful tips to help you make flavoursome gravy every time.

• If your gravy becomes too salty, add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato before serving; it will have absorbed much of the salt content.

• For a flavoursome vegetarian gravy, try caramelising onions. Gently cook two sliced onions in a couple of tablespoons of olive oil and a knob of butter on the hob for 25 minutes (with the lid on for the first 15 minutes). You can add half a teaspoon of brown sugar to bring out the caramelised flavour. Treat the onions as you would the meaty bits, pouring in the stock and bubbling to reduce.

• Homemade stock, rather than the shop-bought variety produces a better depth of flavour. Try Kylie Kwong's Chicken Stock recipe for a good clean stock. Alternatively, roast the bones and a bulb of garlic in the oven beforehand for a deep brown stock.

• Try adding your favourite herbs or combination of herbs to gravy. A sprig of thyme, a few parsley stalks and a bay leaf can be thrown in before the stock is reduced. This is especially useful for adding extra flavour to shop-bought stock.

• The more herbs and spices you add to the meat before cooking, the more flavourful the meat fat. Go easy on adding extra herbs in the final stage though if the meat fat and stock is already heavily flavoured.

• For an extra rich gravy, try adding a little cream - about 200ml cream for 600ml stock. Let the cream cook down a little to thicken the gravy beautifully.

• If your gravy is too thin you can add some cornflour to thicken it. Mix a teaspoon with a little cold water and stir until dissolved. Whisk the mixture into the gravy. Continue to cook and stir to remove the cornflour flavour.

• If your gravy is lumpy, try beating it with a wire whisk. If this doesn’t remove the lumps, run the gravy through a colander or strainer. Reheat over a low heat, stirring constantly.

• You don’t just have to use wine or sherry to deglaze the roasting tin. Try adding a splash of brandy to beef, cider to pork, or a shot of port to duck gravy.

• The rich flavour in gravy derives from the meat fat and sediment in the roasting tin. So it follows that quality meat produces better quality gravy. Ask your butcher about the source of the meat you are buying, and buy the best you can afford for top-notch gravy and stock.

Answer 4

Remove the beef joint from the roasting pan and put it to one side to rest.

Put the pan over a direct heat and add a small amount of flour to soak up the fat and help thicken the gravy. Slowly add 1 pint of beef stock and stir to a smooth paste. Keep adding the stock and stir to avoid any lumps.

Season to taste and enjoy.

Answer 5

The secret of a good gravy is in the juices of the meat .After you have cooked your beef ,pour the juices from the meat into a pan add a little flour mix it togther, then keep stiring over a low heat gradually blend in your stock , or stock from your vegatables,heat for about 5 minutes ,thats all there is to it best of luck from england.

Answer 6

Add the beef juices and a beef stock cube to approx' 1/2 pint of water, bring to the boil and simmer for 5 min's. Mix up a desertspoon of flour or cornflour in a little water and add a couple of spoonfuls of the stock mix making sure you stir all the time. Then add that to the stock and gradually bring it up to heat stirring constantly until it thickens.

Answer 7

my mother-in-law who was in service taught me to make gravy
first you take all the liquid that has come out of the meat spoon the fat off tip rest into saucepan then take an old tablespoon full of sugar and hold it over a flame until its dark brown then put into saucepan with liquid from the meat then add water ,mix plain flower and water together ,and then add to gravy a little at a time to thicken ,enjoy

Answer 8

Perhaps this website will help...

http://allrecipes.com/Recipe/Old-Fashioned-Brown-Gravy/Detail.aspx

Answer 9

Oxo, that's not me sending kisses I mean oxo cubes to make gravy.

Answer 10

hum, shall i mail you over some Bisto gravy granules?