How can i make a beef gravy without granules or cube thingys?

Question

i live in Finland now and we haven't got gravy granules like in England i am flumomoxed at a possible solution

Answer 1

Roast your beef in the usual way.
Set it aside to rest and spoon of all but a couple of tablespoons of the fat. Bring to the boil the rest of the fat and juices in the pan, mix in a bit of flour and then add water or stock to the whole lot. Pour in a good glass of red wine and scrape the bottom of the pan to pickup the flavouring until as thin or thick as you wish. Pour into a gravy boat. Bob's your uncle.

Answer 2

Before we had gravy granules,which are lovely,I used to make gravy by using the meat juices mixed with the veg water .

How you do this is,put the meat juices in a frying pan ,add flour,and then the veg water with 2 oxo cubes,it was really nice made like this.

Oops I just read you cant get cube thingys either,now that is a problem,send me your address and i will send you some.

Answer 3

when you buy your beef from the butchers get the bones at the same time then roast your bones with the beef on top and some root veg like carrots and onions with some leek and garlic . when your beef is cooked place the bones and the vegetables in a pan with some red wine reduce this by half then co ver with water and bring to the boil turn down to simmer and cook for about 30 mins also the pan that you roasted the meat in put some water in this and place on the stove stirring until all the sticky stuff on the tray comes off this just caremalised meat juices pour it into your water with the bones this will add more flavour and colour pass the stock through a sieve and reduce to desired concistancy n.b. wrap beef in cling film while you do this because this will hold all the moisture in to the beef and help it to relax before carving

Answer 4

I don't know if you can get it over in Finland but try 2-3 teaspoons of Marmite instead of a stock cube.

If you're making a roast, use the roasting tin to make the gravy.
Put a tablespoon of beef fat (if needed) and a couple of tablespoons of plain flour in the tin and put it on the stove. Fry the flour until it browns and then incorporate enough hot vegetable water (with the marmite) to make the the amount of gravy you need, adding any of the resting joints juices. Bubble over a fierce heat until reduced and thickened.

Hope this helps. Of course if you cant get marmite, then it's useless.

Answer 5

If you have roasted a joint of beef.Tip out most of the fat out of the tin leaving all the juices,add 2table spoons of self raising flour,and mix to a smooth paste like substance,then add graving browning to colour the gravy,then add the water from the cooked potato's until it thickens,don't put too much in as you can always add more if needed.This is the old fashioned way of making gravy handed down in our family for generations,delicious!
If you can't buy gravy browning,you can burn some sugar and use the caramel to colour the gravy!

Answer 6

First deglaze the pan with a wine or a stock and scrape up the yummy bits on the bottom. Let the juices reduce by about 1/3 to a 1/2 . ThenI would use corn startch first dissolved in water to avoid lumps ( you would get lumps if you were to just throw it in) in your roasting pan and ending up with lumpy gravy. Using flour you really need to cook out the startchy flour taste. and not to mention the flour would bring trans fats to your gravy.
Go with corn strach it's a winner. Good Luck!

Answer 7

I can always remem ber my aunt making gravy by making it in the same meat tin that she had taken the roast out of. She used to add a couple of tablespoons of plain flour to the meat juices to make a paste. she then added vegatable stock ( from the veg what is cooking ) and whilst adding veg stock she used to stir all the time in order to get rid of any lumps she then added a oxo cube ( 1 or 2 to taste ) instead of using the oxo can you get gravy salt in finland if so you can add this to give it the brown colour but you have to use it sparingly because it can be very salty, also try bovril or marmite

Answer 8

Do you have beef broth in cans? Pour some of the beef broth in the bottom of the pan when you are cooking the beef. Not too much, you want it to brown on the bottom of the pan. Once the beef is done, take it out of the pan, add equal parts of butter and flour in the pan scraping the bottom as it cooks for a few minutes, making a roux. After you get that done, add the rest of the beef broth, letting it simmer until it thickens to the consistency you desire. You will have wonderful gravy. Good luck

Answer 9

Good...they taste nasty.

My Mom can do this by hand and sight, but I can't:

Pour your beef drippings into a measuring cup and pour it into a saucepan.
To the pan, add an equal amount of flour.
Whisk until it is gravy consistency.

Answer 10

Boil a little of the meat with seasonings of choice and use in making the gravy as you would otherwise