It is really easy to make gravy without using a packet mix. This is how our parents and grandparents made gravy, and this is what we do as well. So easy… and not a glutamate in sight!
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Ingredients
- 2 tbsp. plain flour
- 2 tbsp. beef bone broth powder
- 1 c cold water
- 1/2 tbsp. worcestershire sauce
- salt and pepper
- 1/2 onion (optional)
- 1 tomato (optional)
Instructions
- Note - this gravy is best made after cooking meat in a frying pan, so it can absorb all those flavours as well. However, if you have not cooked meat, but want a bit of extra flavour, simply fry up some diced up onion and tomato and cook until well done (almost burnt). Then continue to next step.
- In a cup, mix together the flour, bone broth powder, and 1/2 cup cold water, to form a runny paste.
- Pour 1/2 cup water into your pan and turn the heat to medium/high.
- Pour the gravy paste into the water and stir continuously, until it starts to thicken, then turn the temperature down to very low.
- If the gravy is too thick just add a bit more water until you reach the consistency you are after.
Perfect gravy every time! My son who LOVED ‘store bought’ gravy before going additive free approves! Every time it tastes slightly different depending on what was cooked in the pan first – very quick and easy, gives the meat just enough time to rest before eating!
Loved it! I was a bit piggy and fried up onion and tomato aswell as using pan juices. Nom nom. I also accidently stuffed up the order of adding the ingredients and it still worked. Just realised I forgot the worcestershire sauce, whoops oh well it was still fab. Thanks Tracey!