Method :
-
Pour off and discard all but 2 tbsp of
the pan juices from the roasting tin you cooked the roast in.
-
Place the tin on the stove over
moderate heat, stir in 2 tbsp plain flour and cook, stirring, until
it is well browned.
-
Remove from the heat and gradually add
2 tbsp red or white wine, 2.25 cups beef or chicken stock, and 2 tsp
Worcestershire sauce.
-
Return to the hear, stir until the
mixture boils and thickens, and simmer for 2 minutes.
-
Season with salt and pepper, to taste.
-
Suitable for all roast meals.
Makes 1.5 cups (375ml)
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