A traditional recipe for gravy, a good option for those who prefer thinner gravy on their sunday roast beef.
1 1/4 cup (1/2 pint) 300 ml hot vegetable liquid or brown stock
residue from roasting pan
1. Pour all the fat from the pan, leaving only the pan residues.
2. Add 1/2 pint (300 ml) hot vegetable liquid or brown stock
3. Stir well and boil for 2 - 3 minutes to reduce slightly.
A stock cube can be used to make the stock.
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