Beef Gravy with Red Wine
 
 
2 teaspoons of flour thickens about 300ml or 1¼ cup of liquid. Keep up that ratio if you want to double or triple the recipe.
Ingredients
  • juices from cooked roast beef, left in roasting pan
  • 2 teaspoons flour (2 teaspoons per 1¼ cup/300 ml of liquid you intend to add)
  • ¼ cup/ 60 ml red wine
  • 1 cup/ 240 ml beef stock
Instructions
  1. When your roast beef joint is cooked remove it from the pan and set it aside to rest.
  2. If the meat juices have a lot of fat, spoon off the excess. You can leave like a tablespoon or two.
  3. Take the pan you cooked the meat in and put it on top of a larger burner on the stove. Heat the juices over low to medium heat.
  4. Once it starts to simmer a bit, add the flour. Stir it into the meat juices and scrape up any bits that have stuck to the pan. Cook for a minute or two until the flour turns golden brown and thickens.
  5. Now slowly pour in the wine and beef stock. Stir until you have an even smooth consistency.
  6. Bring the liquid to a boil and let it bubble until it reaches the consistency you like. The longer you leave it the thicker it will be.
  7. Once the gravy is to your liking, strain the solids out using a fine mesh sieve.
  8. Put the gravy in a dish or gravy boat and serve.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/01/15/beef-gravy/