How do i make gravy without any bisto??

[Hattie05]

Ok i'm about to start on dinner - roast beef.

I have run out of bisto which is normally how i make gravy.

What can i use? I could add the fat from the beef, and i have red wine, cornflour, chicken stock?? onions.

Any other ideas??

Melt a tablespoon of marge or butter in a saucepan, add a tablespoon of flour and stir it in until it's cooked through, then add your juices from the meat, some wine and some stock, keep stirring all the while to get rid of lumps (or cheat and use a whisk). Bring to the boil then simmer for a few minutes. If it's too thick, add more stock.

Oh you don't need all that - just a tablespoon of plain flour and some water !

When you remove the joint from the oven (20 mins before carving -wrap in foil to keep warm and it tenderises !!) pop the pan on the hob, heat the juices for a while - if very runny you need to reduce them a bit - then add a tablespoon of plain flour and mix in quickly - cook for a few mins then start adding a little water, then a little more, until you have enough gravy - stir all the time and if needs be add salt, pepper etc to taste.

Yummy - I want gravy now !

Excellent! thank you.

Should i use ordinary flour or cornflour?
And the stock, do you mean the chickens stock i have?

Thanks x

My gravy is juices/fat from the meat poured into a small saucepan (only need a little bit), stir in a tiny amount of plain flour off the heat. Then put on low heat to cook the flour, pour in stock (any) and, my absolute must, some redcurrant jelly. Stir, heat and serve.

Message withdrawn

Redcurrant jelly, or any old jam!
I heat up the juices, add some wine or port or whatever you have hanging around and bubble hard (any alcohol burns off and it just adds a lovely richness) then add some flour (I find plain much better than corn)and mix to a paste. Then little by little add stock - could be chicken stock or I just use the water that the veg (not potatoes) has cooked in. Stir wel each time and you should get rid of lumps. At some stage chuck in jelly/jam... Yum yum yum...

Thanks everyone!

We've just eaten a delicious dinner with gravy made by the juices with flour, stock and red wine and it was delicious. Oh and i added some worcester sauce also.

I did used to add the fats to my gravy all the time, and then someone told me that much of the fat is added to meat nowadays and so isn't such a good idea to use.
But i did today and it was yum!

Shake of soy is good too,if it looks a little anaemic.
Bisto and stock cubes are the work of the devil.