The Only Gravy Recipe You’ll Ever Need!

I grew up on a cattle station in central Queensland, Australia. We ate beef....and more beef. The challenge was to come up with variations on the theme! 

My mother's idea of a 'decent roast' was a rolled rib roast about 9 inches across and 6 or 7 inches high. That's a big roast!

But not too big for the Hagane Home Ultimate Roaster which has a deep base, designed to fit large joints of meat. Our triply stainless steel roasting pan is 40 x 33 x 17.5 cm in size and made with a stainless steel vented cover to protect your oven from fat spatters.

So you can enjoy a Sunday roast without the mess!

To make this delicious, crowd-pleasing gravy simply remove your cooked piece of meat and allow it to rest while you make the gravy straight in the pan on your stovetop.

The Ultimate Roaster can be used on all cooktops (including induction) and oven temperatures up to 260°C/500°F.

Slice the meat, serve with roast potatoes and your favourite roast vegetables, drizzle with gravy and enjoy. 

Warmly,
Louise
Founder of Hagane Home

 

Classic Red Wine Gravy

Ingredients:

Pan drippings

2 tablespoons plain flour

2 teaspoons wholegrain mustard

2 teaspoons Worcestershire sauce

250mls dry red wine

375mls beef stock

Salt and pepper to taste

Method:

Empty excess fat and juices from the pan, leaving about 2 tablespoons for the gravy.

Add the flour to the pan and cook, stirring for a few minutes. The trick here to avoid lumps is to make sure the flour is well moistened with the drippings. Add a little more of the discarded pan juices if necessary.

Stir in the remaining ingredients and cook, stirring until the gravy boils and thickens. You can add extra water to adjust the thickness of the gravy to suit your taste.

As you stir, use your spoon (or whisk) to scrape the sides of the pan to get all the yummy bits into the gravy. (This also makes washing up easier later.)