Home-made beef gravy: Difference between revisions
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This homemade gravy is tasty and very easy to make. | |||
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|TotalCalories = 139 | |TotalCalories = 139 | ||
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|CookTime = 1 hour 10 minutes | |CookTime = 1 hour 10 minutes | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| [[Beef]] trimmings, including [[Offal|offal]] such as [[Kidney|kidney]], [[Liver|liver]], heart, etc. | | [[Beef]] trimmings, including [[Offal|offal]] such as [[Kidney|kidney]], [[Liver|liver]], heart, etc. | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/stock|#stock]] [[Special:Search/onion|#onion]] [[Special:Search/homemadebeefgravy|#homemadebeefgravy]] [[Special:Search/gravybrowning|#gravybrowning]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/gravyrecipes|#gravyrecipes]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/dripping|#dripping]] [[Special:Search/carrot|#carrot]] [[Special:Search/offal|#offal]] | ||
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Latest revision as of 17:31, 21 March 2024
This homemade gravy is tasty and very easy to make.
| Home-made beef gravy | |
|---|---|
 |
| Servings: | Serves 4 - Makes 1 pint of beef gravy |
| Calories per serving: | 34 |
| Ready in: | 1 hour 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewBisto - Bah! 5/5 This is way better than any shop-bought gravy |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Beef trimmings, including offal such as kidney, liver, heart, etc.
- 1 onion, cut in half, one half chopped finely
- 8 black peppercorns
- Handful of parsley leaves and stems
- 1 teaspoon of beef dripping or butter
- 1 tablespoon of plain flour
- Gravy browning (optional)
- sea salt to taste
Method
- Place the meat trimmings, half of the onion, the peppercorns, parsley and a pint of water
- Bring to the boil, reduce the heat and simmer, covered, for 1 hour
- Remove from the heat and strain the stock into a separate bowl
- In the same pan, melt the dripping and fry the chopped half of the onion until it is nicely browned
- Stir in the flour and mix well
- Little by little add the stock, stirring as you go
- Add a little gravy browning if needed
- Season to taste and serve immediately
Variations
Use other seasonal herbs as available. Odd vegetables such as carrot or parsnips can be added to the stock.
Chef's note
Cheat if you are short of time, use stock from a stock-cube and then continue from step 4. that way you can pretend to everyone that you made it.
See also
- Many other gravy recipes
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