About this recipe:This stout gravy (or you can use red wine) goes well with rich sausages or meats like venison or beef but can also be used as the sauce for meat pies. I usually make it in the same pan I've just cooked the meat in - that way you can scrape up all the flavour that's in the pan.
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Method Prep:5min › Cook:10min › Ready in:15min
Melt the butter in the pan you cooked the meat. Sprinkle over flour and stir well.
Mix the stock, vinegar and stout (or red wine) together in a jug. Pour half of it into the pan and stir to thicken. Add the rest, let it come to the boil, stirring every so often until it has thickened up.
Season with salt and pepper, or any herbs like thyme.