Ingredients
• ¼ cup pan juices
• ¼ cup red wine
• ¾ cup beef stock
• 1 Tbsp plain flour
• 1 Tbsp butter, softened
• ½ tsp mixed dried herbs
Method
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Put juices in a medium saucepan. Add red wine and stock, then bring to a simmer over a medium heat. Cook for 5 minutes. Stir butter and flour in a small bowl. Add to liquid and whisk to combine. Simmer until thickened. Sprinkle with mixed herbs. Serve.
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Tips for making gravy
To prevent your gravy from going lumpy, make sure you are adding a little bit of flour at time. Alternatively, use a sieve to dust over the sauce.
