Beef Gravy with Red Wine & Mixed Herbs

4 - Servings

DIRECTIONS

1. Place beef roast in a warm place. Drain all oil from pan until only the brown residue remains. Add garlic and cook for about a minute.

2. Add flour bit by bit and stir until a thick paste forms. Cook for a minute or two. Add wine, water, herbs, Worcestershire sauce, salt, pepper, and crumbed beef cube.

3. Bring to boil and simmer for about 5 minutes, until gravy thickens. Strain gravy and serve in a small jug or gravy boat.

Helpful Tips

• Add the plain or gravy flour gradually to avoid lumps.
• Gravy will thicken too quickly if the pan is too hot.
• Gravy tends to keep thickening after it's removed from the pan.
• Serve gravy just before you think it's thick enough.
• If the gravy is too thick, add a bit of warm water.