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Recipes
Meat Gravy

Meat Gravy

Serves:
6
Course:
Side dish
Prep:
5 mins
Cook:
5 mins
Total time:
10 mins

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.

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Nutritional Information

  • Calories (per serving)
    34
  • Protein (g per Serving)
    2
  • Carbohydrates (g per Serving)
    6
  • Fibre (g per Serving)
    1

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

* Check Coeliac UK's Food and Drink Information for suitable products

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.