Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The gravy is very simple to prepare, although the thick roast gravy on page 221 also complements roast beef.


  • 1 tablespoon plain flour
  • 600 ml (1 pint) beef stock</


To make the gravy, pour off most of the fat from the roasting tray, leaving about a tablespoon. Heat the tray on the stove, add the flour and stir over a medium heat until the flour begins to brown.

Stir in the stock, bring to the boil, then reduce to a simmer for a few minutes. Season with salt and pepper if needed, adding any released juices from the joint.