1 Small Onion (finely chopped)
A Good Knob of Butter
300ml Beef Sock (if you can make this with a stock cube and the juices you have left over from cooking vegetables like carrots or peas, you'll get a very tasty gravy)
Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
The Good Bit
- Start by melting your butter in the pan then slowly cooking the onion 10-15 minutes is really fine, just get it to go soft and golden not burnt, then stir in the flour and cook for about a minute, you'll get a thick mess at this stage.
- Next if you can pour some reserved juices from your vegetable pans into the pan where you cooked your meat thats good, if not just add 300ml boiling water to your onion pan, give your meat a good stir, get all the burnt bits off the bottom into your water then add to the onions.
- Now crumble in a stock cube and keep stirring until you have a nice thick brown shiny gravy. If it is too thick just add a little more water, if it's to thin, keep stirring, turn up the heat and simmer off some liquid whilst you keep stirring.
