Stout gravy

Stout gravy


23 people made this

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.

VAL_51 Essex, England, UK

Serves: 6 

  • 2 tablespoons butter
  • 300ml stock (any kind)
  • 150ml red wine vinegar
  • 1 heaped teaspoon flour
  • salt and pepper
  • pinch allspice
  • 300ml stout (or red wine)
  • salt and pepper

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Melt the butter in the pan you cooked the meat. Sprinkle over flour and stir well.
  2. 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.
  3. Season with salt and pepper, or any herbs like thyme.

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