Sunday, 23 December 2012

Bisto++ Mk1.

This is my first attempt to make fancy tasting gravy for beef using ordinary cupboard ingredients and not having to roast some beef for that proper gravy taste.

Bisto++ Mk1.


1 onion, finely diced
4 cloves garlic, crushed
About 12 mushrooms
1 miniature of red wine (about 185ml)
1 tbsp tomato puree
1/2 tbsp Worcestershire sauce
1/4 tsp dried mixed herbs
1/4 tsp dried thyme
350ml beef stock made with 1 stock cube (I use Kallo brand)
1 tbsp plain flour made into thin paste with cold water (Or thickening granules or corn flour I guess)
2 heaped tsp of beef gravy granules (I use Bisto)
1-2 tbsp high temp cooking oil (I use rice bran oil)


Heat the oil in a frying pan.
Fry the onion until golden, get some brown/black crispy bits on it.
Turn down the heat to low
Add the garlic, fry for 3 minutes
Add the mushrooms, fry until just started to soften
Tip in the wine, add the tomato puree, Worcestershire sauce, mixed herbs and thyme
Cook on that low/medium heat until almost all of the liquid has gone. It will be thick and gloopy.

(At this point you can switch it off and leave it until you are ready for the gravy)

Make your stock with the stock cube and boiling water, tip into the wine, veg and spice mix and stir.
Tip in your thin flour paste. Not too thick or you get lumps. If you do get lumps, don't worry they break down.
Sprinkle over your two heaped teaspoons of gravy granules.
Cook for a few minutes then clap a lid on it and switch the heat off.
Gravy is done.

This worked really well, apart from the flour lump mini-panic.

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