Ingredients
Gravy Base
- 500 grams Pan Juices, (or make up qty with water)
- 2 tbsp Vegetable, Beef or Chicken Stock Paste
- 35 grams plain flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Remove meat from pan / slow cooker / baking dish or whatever you have used to cook your meat.
Pour juices into a pyrex jug or Thermoserver if large quantity.
Skim off fat from the surface of the liquid or, time permitting, put into freezer to allow the fat to set on top which can be easily removed.
Place all ingredients into Thermomix bowl and cook for 7 minutes / 90 degrees / speed 4.
Tip
Can be doubled. Double quantities & increse cooking time to 12 minutes.
Use Beef or Chicken Stock if using Beef or Chicken.
Can personalise your gravy by adding any of the following:
Red Wine / Mustard / Worchestershire Sauce / Cooked Onions / Mushrooms etc.
When I created this recipe I had used my Slow Cooker to cook a piece of Beef Topside and added: onion wedges, bay leaf, 1 tbs Stock, Garlic clove, Balsamic Vinegar, 1 cup water. I used this left over liquid for the gravy including the onion which was combined into the gravy and the kids didn't notice the difference!!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thank you so much for this recipe ! So simple and sooo delicious. Added less salt as my pan juices were already quite salty.
Absolutely delicious 😋 turnd out perfect. I read the comments and also added 10g of Worstershire sauce and 1 tablespoon only of vegetable stock paste. Thank you for your recipe!!
Thanks for sharing. I added a splash of Parisian Essence for colour, added the left over water from the steamed veges and also stirred in a handful of chopped Parsley at the end.
Easy and absolutely delicious. Thanks for a great recipe!
Love my Thermie
Easy as, thank you
My go to gravy, I use it all the time. It's so versatile.
For a Greek-style roast, I add lemon juice, rosemary, thyme and oregano.
Otherwise, I always add Worstershire sauce and sometimes wine and paprika for added flavour.
If too thick, just add some water and mix for 10 sec sp 4. Thanks for sharing such a fabulous recipe.
This was awesome! Thank you! I only used one tbs of veggie stock and was still perfect.
Fantastic, I've made this twice now with GF plain flour and American mustard. Winner!
Easy simple! I used sorghum flour as its GF.
This is the yummest gravy. I had to make it gluten free so just substituted the plain flour with plain gluten free flour and it was fine. You wouldn’t know the difference.
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