Great Real Gravy for Roast Beef or Chicken

This is a recipe that I got when talking to an old lady in a hotel when I was away with work. She described it in such detail then went away and wrote it down for me. She was really sweet. This can be used for any roast meat Beef, Chicken, Pork, Venison, you choose.


Step 1 – lay sticks of celery, quartered pealed onions and large peeled halved carrots on a roasting tray. Add a touch of water. Place the meat you want to roast on top of the veg. and roast your meat as normal using the juices to baste.

Step 2 – When the meat is cooked to your desired taste, remove the meat from the pan and remove the veg to a bowl. Now put the roasting pan over a low heat and deglaze with either a few glasses of red wine for beef or venison, and white wine for pork or chicken. Number of glasses of wine will be dependent on the size of the meat roasted. I say about 1 glass for every 1 kg. use a whisk to deglaze it’s much better.

Step 3 – As a great touch now add a few teaspoons of horseradish sauce if it’s beef gravy, or fresh sage for either chicken or Pork. Now add a few teaspoon of corn flour to thicken the mixture till it’s a sort of rue.

Step 4 – As the mix starts to bubble, ensure it is not burning, add about a litre of stock. Chicken stock if the meat is chicken, Ham stock if the meat is Pork, or beef stock if the meat is Beef or Venison. Mix well and add the veg again. Allow it to thicken.

Step 5 – Remove from the heat drain the gravy into a large jug. (you can use the vegetables as a base for a soup by liquidising them, have them with your meal as an accompaniment or just throw them away. Sometimes I actually liquidise the whole lot and have that as my gravy, but it’s not really smooth when you do that, more rustic and hearty than

Step 6 - Now into the jug of gravy add a few tea spoons of gravy granules and whisk until the gravy is thick. This may sound like sacrilege after all the work you have done, but it works really well and makes nice thick tasty gravy.

Step 7 – Enjoy this with your traditional roast dinner. It is really nice and well worth all the effort.