Meat Gravy

Name: Meat Gravy
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Cuisine: American
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

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

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.
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.
Bring to a gentle simmer. It’s then ready to sieve and serve. Add gravy browning for colour if you wish.