Sunday roast gravy

Name: Sunday roast gravy
Total time: 25 min
Cuisine: British
Ingredients: 25g butter; 1 onion, small, finely sliced; 25g plain flour; 500ml beef stock, hot; 100ml red wine, optional; 1 tsp Worcestershire sauce; 1 tsp redcurrant jelly

Dark, glossy and properly savoury. Make it in a pan while the meat rests.

Nut free

Time25 min
LevelEasy
Costabout £0.60 a head

4 servings

Ingredients

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25 gbutter
1onionsmall, finely sliced
25 gplain flour
500 mlbeef stockhot
100 mlred wineoptional
1 tspWorcestershire sauce
1 tspredcurrant jelly

Method

1
Lift the roast onto a board to rest. Pour off all but 2 tbsp of the juices from the tin and keep them.
2
Melt the butter in a pan over a medium heat. Add the onion and cook for 8 minutes until soft and golden.
8 min
3
Stir in the flour and cook for 2 minutes, stirring, until it smells nutty.
2 min
4
Add the wine and let it bubble for a minute, scraping up anything stuck to the pan. Pour in the stock a little at a time, whisking so there are no lumps.
5
Add the tin juices, Worcestershire sauce and redcurrant jelly. Simmer for 10 minutes until it coats the back of a spoon. Strain if you like it smooth, then season to taste.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.