3 Gravy Recipes for Beef, Lamb and Pork

2013 Apr 09 |  Written by:  | Tags: ,

3 Gravy Recipes for Beef, Lamb and Pork, 4.7 out of 5 based on 3 ratings Gravy is, quite literally, what tops off a good roast. The best gravies are always made using drippings from roasts, whether it’s beef, pork, lamb, turkey, duck or chicken. The drippings are basically left in the pan after the roast has been taken out, skimmed of fat then mixed with other ingredients according to taste and preference. For pork, chicken or turkey, you can add onions to the roast then leave them with the drippings for the gravy. This adds a nice flavour and colour to the pale juices of these meats. Redcurrant jelly is often added to gravy for lamb to balance out the heavier taste and texture of the meat, while red wine enriches gravy made for beef.

We have here three basic recipes for pork, beef and lamb gravies, two of which don’t need drippings. Served in any gorgeous gravy boat, these recipes will make you a hit at the next dinner you host. Feel free to improvise and experiment with your own ingredients, and let us know your thoughts in the comments section below.

Pork Gravy
Gravy

Makes: 225 ml (1 cup)

Ingredients:

  • 60 g all-purpose flour
  • 250 ml pork or vegetable stock
  • salt and freshly ground black pepper

Instructions:

  1. Place roasting pan with drippings on the stove, turned to high heat.
  2. Skim off the fat but leave around 2 tablespoons.
  3. Scrape off all roasted bits and caramelized drippings.
  4. Add the flour in and stir with a whisk for 3-4 minutes.
  5. Gradually add the stock in until the mixture thickens.
  6. Season with salt and pepper.
  7. Strain the gravy and serve with the roast.

Beef Gravy

Makes: 450 ml (2 cups)

Ingredients:

  • 675 ml beef stock
  • 45 g butter
  • 45 g all-purpose flour
  • 30 ml Worcestershire sauce
  • 30 g minced shallots
  • ½ tsp chopped fresh thyme
  • salt and freshly ground pepper

Instructions:

  1. Melt the butter in a saucepan over medium heat.
  2. Add flour and stir to incorporate.
  3. Keep stirring for 6-8 minutes until dark brown.
  4. Add shallots, pepper and thyme. Continue stirring for 1-2 minutes.
  5. Mix Worcestershire sauce in. Stir for 1-2 minutes more.
  6. Pour beef stock in and season with salt and pepper.
  7. Bring to a boil then reduce to a simmer, uncovered.
  8. Cook for around 20 more minutes, stirring occasionally.
  9. Remove from heat and serve.

Lamb Gravy

Makes: 450 ml (2 cups)

Ingredients:

  • 300 ml lamb stock
  • 300 ml red wine
  • 5 ml olive oil
  • 15 ml redcurrant jelly
  • ½ tsp dried rosemary
  • 2 crushed garlic cloves
  • 1 medium onion, roughly chopped

Instructions:

  1. Heat a saucepan over medium heat. Pour the oil in.
  2. Fry the garlic and onion until translucent.
  3. Add stock and wine and bring to a boil.
  4. Simmer uncovered for 20 minutes, uncovered.
  5. Add rosemary and red currant jelly. Stir until dissolved and thoroughly mixed in.
  6. Remove from heat and serve.

 

VN:F [1.9.22_1171]
Rating: 4.7/5 (3 votes cast)
Share