A Proper British Gravy

Andy Anderson !


I received this recipe the last time I was in London, and when the chef handed it to me he actually said: “This is a proper British Gravy.” WELL ALLRIGHTY THEN

Let’s just say that I was not disappointed. Good rich flavor that would compliment any beef dish, and I would be amiss if I didn’t tell you that it would go great over a mound of mashed taters.

In this example, I’m using this as a base for a meatball appetizer. YUMMY.

So, you ready… Let’s get into the kitchen.

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15 Min
45 Min
Stove Top



grapeseed oil, for cooking
8 oz
ground chuck
1 medium
yellow onion, finely diced
2 tsp
fresh rosemary, finely chopped
2 c
water, room temperature
1 c
beef stock, not broth
1 c
light ale
4 1/2 Tbsp
flour, all purpose variety
1 Tbsp
black currant jam
2 tsp
dry mustard
2 Tbsp
malt vinegar
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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2Gather and prep your ingredients.

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3Add about a tablespoon of grapeseed oil to a pot over medium heat.

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4Add the ground beef, and use a wooden spoon to break it up as you cook.

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5Allow it to cook for a few minutes; it should still be slightly pink.

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6Remove from the pot, and place into a food processor, fitted with an S-blade, and then lightly season with some salt and pepper.

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7Give the partially cooked beef a few 1-second pulses, until it’s finely ground, but not mush.

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8Return the beef to the pot and finish cooking.

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9Chef’s Note: If you want to skip these steps, you can always have your butcher finely grind the beef right at the store.

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10Add the onion and rosemary leaves to the pot.

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11Continue to stir until most of the liquid from the onions has been cooked off, about 15 minutes.

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12Deglaze the pot using the light ale, and a wooden spoon.

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13Chef’s Note: Deglazing a pan utilizes a liquid (wine, beer, broth), to soften up and incorporate those yummy dried bits of flavor stuck to the bottom of the pan (called fonds) back into the recipe.

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14Cook until slightly reduced in volume, about 3 to 5 minutes.

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15Add the flour, dry mustard, jam, and vinegar to the two cups of water and whisk to combine.

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16Add the water and the beef stock to the skillet, and reduce heat to a simmer.

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17Simmer for 30 minutes, or until nice and thick.

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18Chef’s Note: During this time, season with more salt and pepper, to taste.

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19Chef’s Tip: I like to add a pinch of cayenne (especially in the cold Winter months) for a bit of a kick.

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20After 30 minutes add the gravy to a food processor fitted with an S-blade, and pulse until smooth.

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21Return to the pot, and keep warm until ready to use.

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23Chef’s Note: Serve this over just about any beef, to add a bit of dimension to the dish.

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24In this example, I use it with some homemade meatballs as an alternative to the traditional Italian tomato sauce that would normally be used. These will be one of my New Year appetizers. Enjoy.

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25Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Soy Free
Other Tags: Quick & Easy, Heirloom