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Your welcome Banjo

One tip given in a national broadsheet today suggests using the soaking water from dried mushrooms which I am going to try.

Hi there - The trouble with making gravy these days is you rarely have a joint of meat large enough to make it from. However, if you have won the pools and have been able to buy a beautiful piece of beef (rib on the bone or sirloin) coat with dry mustard powder, salt & pepper, place a halved onion under it and cook as to your preference - when cooked, drain off juices - to seperate fat I add ice cubes which then sets the fat (dripping) scoop off and reserve - melt a little of the fat and mix with plain flour (or cornflour) cook it out for a few mins then add juices (and slug of port or red wine if liked) to make the most delicious gravey in the world - This is certainly special occasion stuff but worth every penny!!!!!!
PS the dripping makes lovely roasties and use for yorkshire pudding tins or my parents love it on toast
PPS does anyone remember Jamie making Sunday lunch for Jeromoquey, sorry I know that not how its spelt, but you know the one I mean, the dishy one who went out with Denise Van Outen, well, that the sort of joint you need!
I think I will raid the piggy bank and get the family round tomorrow my mouth is watering. Regards Lesley50 1

Helpful AND picky or helpful NOT picky OOPS! I,m doing it now!
PS Who,s More?

Well I'm wounded Banjo Was only trying to be helpful and picky. Do you think I should get out more?

Thanks for that Spangled. I have printed it off. Another string to my Banjo!!!

1 heaped tblsp plain flour
2 fave stock cube
gravy salt,careful as quite strong(as says salty),add carefully & keep tasting

mix all to a paste,then gradually add either veg stock or even just boling water to req'd thickness....then add,(again req'd preference),fave brown sauce to give it a kick .It's my own recipe,always has been a big hit with family.Maybe you'll try it Banjo

Picky! But I,ll let you off.

[link] Not that it matters, we know what you mean. Thats how I make my onion Gravy too

Thanks Porridge; It worked a treat. Did it last night with good old bangers and mash.

sorry - I forgot to say you can add some herbs as well - mixed herbs or rosemary and thyme - chopped very finely - you can add this to the onions when they have cooked a little - also you should season to taste.

Hi banjochef - fry off your sliced red onion in some olive oil - fry for quite some time - add a slug of port or red wine - allow to burn off - add stock and cook for a while - thicken with either cornflour or a mixture of flour and butter - this is called a buerre meuniere (I never know if I have spelt it right) - cook this out for a little while and it should be lovely.