So you’ve bought yourself a delicious, tender organic beef or lamb roast and you’re about to cook it up and serve with your favourite veggies – what else is missing?
What you need is some tasty gravy to pour over your meal to give it that little kick it’s asking for. Throw away those packets and powders, because here are some tips to have you preparing a boat of gravy like a professional.
What you need for old-fashioned gravy?
To make traditional and tasty gravy, make sure you use the leftover pan juices, and don’t omit the crispy bits that stick to the bottom.
There are two different methods you can try, one made from corn starch and the other using flour. You may prefer one over the other, but both are great choices.
Corn starch method
Use the pan drippings and dissolve around two tablespoons of corn starch and a small amount of water until you have a thin paste.
Pour back into the pan with the drippings and use a spatula to blend them together until the gravy begins to thicken.
As it begins to set, add water and one cup each of stock and milk. Continue stirring until you reach the consistency you desire.
Flour-based gravy recipe
Alternatively, you can opt to use flour to create the perfect dressing for your organic meat.
– 4 tablespoons of plain flour
– 3 1/2 cups of beef stock for a beef meal or chicken stock for an organic lamb roast
– Freshly ground pepper and salt
To create this taste sensation, drain some of the fat from the roasting dish and place it on the cook top under a medium heat. Bring the pan juices to the boil and add the flour. Stir until it has been well combined.
Reduce the heat and cool, stirring until it is well browned. Take the roasting dish from the heat and pour the stock in, stirring constantly until it is well combined.
Don’t add the stock too quickly as it may become harder to combine with the flour mixture. Return to heat and bring to the boil.
Reduce heat and simmer for around three minutes before seasoning with salt and pepper.