1 tbsp plain flour
600ml / 1 pint beef, lamb or chicken stock
600ml / 1 pint beef lamb or chicken stock (optional)
- Lift the joint out of the roasting tin along with any bits of meat. Tilt the tin and skim off all but 2 tbsp fat. Deglaze by scraping to loosen meat residues.
- Set the tin over low heat. When the fat sizzles, add a tbsp plain flour and stir for 1 minute with a whisk until the flour is blended and the mixture is smooth.
- Gradually add 600ml / 1 pint beef lamb or chicken stock, stirring constantly until the gravy is smooth. Stir add 600ml / 1 pint beef lamb or chicken stock and simmer until thick. Season and taste.