Dad's gravy recipe

5 ratings Rate
  • Serves 4
  • 10 mins to prepare and 10 mins to cook
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
dads gravy 1
Author
Customer recipe by Tony Regan
Added 67 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.

Text
ingredients
Email recipe details
Print recipe
  • 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
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.