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Dad's gravy recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
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dads gravy 1
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Customer recipe by Tony Regan
Added 88 months ago

Roast the meat in a strong metal roasting tin. 

When the meat is cooked, lift the joint out to stand, ready for carving, and get rid of the excess fat/oil from the roasting tin. 

Put the roasting tin on the hob, on a medium-hot setting, and pour in a generous wineglass full of alcohol. (vermouth/white wine for chicken, red wine for beef, cider or a sweetish ale for pork). Immediately lower the heat setting to medium-low and, while there is still plenty of liquid, use a spatula or wooden spoon to dislodge the lumps and congealed goodness from the bottom of the tin, dissolving it into the alcoholic stock. Turn the heat right down.

Put a tablespoonful of cornflour into a mug and add enough cold water to cover it, mixing it to a thin paste, with no lumps. Add this paste into the roasting tin and mix it with the liquidy residue.

Add 2/3 of the stock, mix it in with the paste and turn up the heat to medium-hot. The liquid should start thickening and darkening. If it's looking too thick, add more of the stock. There may be some hard, dark bits remaining, so pour it through a sieve, rinse the roasting tin quickly if necessary and then put the gravy back in the tin and on to the hob at the lowest heat.

Serve in a big jug and, hopefully, there will be enough to go with the leftovers to make Monday night's dinner more interesting.

Your roasting tin has to be solid metal - not the tinny kind with a non-stick surface. The thin non-stick ones can't stand the hob heat under them - the non-stick just comes off into your gravy.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • residue - in the bottom of a metal roasting tin after you've lifted out your chicken/beef/pork/lamb
  • 1 generous wineglass wine (red or white), cider or vermouth
  • 1 heaped tablespoon cornflour
  • 2 litres (3¼ pints) potato stock / vegetable stock / meat stock
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