How do I make Gravy from scratch?

[poshBecks]

I was thinking of making Roast Lamb tonight. But I'm out of gravy... How do I make it from scratch?

(sorry if this is in the wrong section... I couldn't find the recipe one)

[jaimie]

I dont have one either so im waiting for a good one to get posted:D

[drewid]

You got no gravy powder! :eek: I hate it when that happens...

Heres one I use with rissoles...

2 tblsp plain flour
2 cups chicken stock
1 tblsp tomato paste
2 tblsp chopped parsley

Blend flour with stock and paste until smooth. Add to pan juices and stire over medium heat for 3 minutes or until boils and thickens. Strain, then stir in parsley.

[sopolicha]

When you get the meat out of the roasting pan, try and get rid off as much of the fat that you can get. The fat sits on top and is clear. Keep as much of the juice as you can.

I put the roasting pan over a hot plate warmish and then mix up some cornflour and water, until the cornflour is dissolved. Stir it through the pan scraping all the crusty bits of the bottom of the pan. Keep going until it is nice and thick and unlumpy. If it is too thick stir in a bit more water, or add more cornflour but make sure it is dissolved in water first.

Then you can add the juice from the meat left on the plate after it has been sliced up.

Mmmmmmmmmmmm better than packet gravy.


:chef:

[~Mands~]

Ususally once i have done my meat and veges for a roast i drain the oil (not all the yummy juices though), put the oven dish on the gas hotplate, add a little water and keep on the heat for a bit to remove all the flavours from the meat and veges being in there, and then pour in a saucepan and add oxo/powder stock to thicken if needs (i generally add a little gravy powder here as well but i dont think you have to), if you dont have stock/oxo then maybe cornflour/plain flour would do the job- anyone else now whether these would?
Hope this helps :D

[em's mum]

This is SOOOOO easy and my husband always loves it no matter how experimental I get!

All I do is when you take the meat out of the roasting pan, put the roasting tray on your stove, add a spoon of plain flour and pour in some water. Keep stirring over heat till it thickens. Voila!!! I use the leftover water from any veges I've boiled to give it a bit more flavour. The amount of water depends on whether you like your gravy thick or thin.

Sometimes I throw some gravox in as well (if I have any) for flavour. I also place my roast on stalks of rosemary (we have a plant in our garden) before I put it in the oven which will then flavour your gravy as well (but take the stalks out before you make the gravy). I also taste it as I go to see if it needs anything ie salt or flavours. Sometimes I add onion flakes or garlic - just depends on what I'm in the mood for.

Hope this helps.

[sopolicha]

I Want Roast Lamb And Gravy For Tea!!

[drewid]

Me too :chef:

[sopolicha]

With Mint Jelly

[drewid]

Mmmmm my tummy's rumbling now.....

[poshBecks]

Thanks guys, that seems easy enough!! :yelclap:

[M O P]

Yep I too do pretty much as has already been said, drain oil, sprinkle plain flour in pan, add water then simmer and keep stirring.

I also add rosemary from my garden, I grab a few leaves and poke them in to cuts on the meat and spread some crushed garlic over the meat.

It's a great idea to "rest" your roast before carving so take it out of the pan in order to make your gravy and cover it with some al-foil, I think the end result is more tender.

I had just grabbed a leg out for tea tomorrow night.
I said once before on Bubhub how we eat it all the time and have heaps of left overs for Angus' lunches, we kill our own so they're generally a lot bigger roast than you'd buy in the shop. I nearly died when I priced some recently in a supermarket. The equivalent to what we have here would be worth over $50!:eek: I don't think we'd be eating it all the time if we didn't have heaps of sheep running around outside.

[poshBecks]

we kill our own so they're generally a lot bigger roast than you'd buy in the shop. .
:eek: I couldn't do that!!! But hey if you up for it!! :o

[M O P]

Sorry, I should have actually put Angus kills our own.

I do help to cut up the meat the next day after it's set but go no where near it before that.

Yes, it's not nice and even Angus doesn't like doing it but someone somewhere has to.

[sugar n spice]

This was so handy we just cooked a roast and realised we had no gravy so im off to experiment thanks to all your tips, well bub hub has just proved helpful and resourceful today :laughing:

[elissas]

I do the same thing, with plain flour and boiling water. But I use the Masterfoods Honey Mustard and Herb marinade on my lamb roast (coat meat generously), and cook my veggies in the same tray. They have the most beautiful flavour and the marinade means you don't have to add flavour to the gravy (and the gravy brings even more flavour out in the meat).

I know it's too late this time, but maybe for next time. Once you make gravy from scratch you'll never use gravox again :)

[tykeal & phoenixs' mummy]

hi everyone,

if you would like to make a gravy for things other than a roast..... just do the same (put flour, water in pan and stir to thicken) just add a 1/4 teaspoon of vegemite.... it browns your gravy and has a beautiful flavour (not to tangy tho)

mel:-)

[fox_girl]

Just bumping for Booo to see... LOL

I googled it!!!

[Booo]

O Mum of LJ I just about wet myself ahahaha! Your a funny one! Having a bad day so this really brightens it up! Thanks darl! :hugs:

Ps good luck with TTC testing tomorrow! :fingerscrossed: :bfp:

[Booo]

Absolutly ****ing myself Laughin! Look at all the views


:laughing::laughing::laughing::laughing::laughing: