Meat Gravy

This basic method for pan juice gravy, can be used with any meat juices. If you want your gravy to be darker, you can always use ½ a teaspoon of gravy browning.

Credited to: Coeliac UK

Kcal: 34.0

Difficulty: Pretty easy

Serves 6
5 mins prep
5 mins cooking time

Ingredients

  • Pan juice from the meat
  • 500ml stock, made up from a GF stock cube
  • 2 tbsp cornflour
  • 1 tablespoon cold water
  • Gravy browning*optional

Method

  1. Remove the meat from your roasting tin and take off any excess fat leaving the juices with a little of the fat still in the roasting dish. Place the roasting dish on the hob, add the made-up stock, heat and stir well, making sure you have scraped all the lovely cooked bits from the sides and bottom of the pan.
  2. Mix the cornflour and cold water in a separate bowl and stir well, then tip it straight into the roasting pan and mix really well.
  3. Bring to a gentle simmer. It’s then ready to sieve and serve. Add gravy browning for colour if you wish. 

Nutritional information per serving

Kcal
34
Fat
0g
Carbs
6g
Protein
2g
Fibre
1g