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a proper british gravy

(1)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

(1)
yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For a proper british gravy

  • PLAN/PURCHASE
  • grapeseed oil, for cooking
  • 8 oz
    ground chuck
  • 1 md
    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

How To Make a proper british gravy

  • 1
    PREP/PREPARE
  • 2
    Gather and prep your ingredients.
  • 3
    Add about a tablespoon of grapeseed oil to a pot over medium heat.
  • 4
    Add the ground beef, and use a wooden spoon to break it up as you cook.
  • 5
    Allow it to cook for a few minutes; it should still be slightly pink.
  • 6
    Remove from the pot, and place into a food processor, fitted with an S-blade, and then lightly season with some salt and pepper.
  • 7
    Give the partially cooked beef a few 1-second pulses, until it’s finely ground, but not mush.
  • 8
    Return the beef to the pot and finish cooking.
  • 9
    Chef’s Note: If you want to skip these steps, you can always have your butcher finely grind the beef right at the store.
  • 10
    Add the onion and rosemary leaves to the pot.
  • 11
    Continue to stir until most of the liquid from the onions has been cooked off, about 15 minutes.
  • 12
    Deglaze the pot using the light ale, and a wooden spoon.
  • 13
    Chef’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.
  • 14
    Cook until slightly reduced in volume, about 3 to 5 minutes.
  • 15
    Add the flour, dry mustard, jam, and vinegar to the two cups of water and whisk to combine.
  • 16
    Add the water and the beef stock to the skillet, and reduce heat to a simmer.
  • 17
    Simmer for 30 minutes, or until nice and thick.
  • 18
    Chef’s Note: During this time, season with more salt and pepper, to taste.
  • 19
    Chef’s Tip: I like to add a pinch of cayenne (especially in the cold Winter months) for a bit of a kick.
  • 20
    After 30 minutes add the gravy to a food processor fitted with an S-blade, and pulse until smooth.
  • 21
    Return to the pot, and keep warm until ready to use.
  • 22
    PLATE/PRESENT
  • 23
    Chef’s Note: Serve this over just about any beef, to add a bit of dimension to the dish.
  • 24
    In 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.
  • 25
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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