- 500 grams Pan Juices, (or make up qty with water)
- 2 tbsp Vegetable, Beef or Chicken Stock Paste
- 35 grams plain flour
Remove meat from pan / slow cooker / baking dish or whatever you have used to cook your meat.
Pour juices into a pyrex jug or Thermoserver if large quantity.
Skim off fat from the surface of the liquid or, time permitting, put into freezer to allow the fat to set on top which can be easily removed.
Place all ingredients into Thermomix bowl and cook for 7 minutes / 90 degrees / speed 4.
Can be doubled. Double quantities & increse cooking time to 12 minutes.
Use Beef or Chicken Stock if using Beef or Chicken.
Can personalise your gravy by adding any of the following:
Red Wine / Mustard / Worchestershire Sauce / Cooked Onions / Mushrooms etc.
When I created this recipe I had used my Slow Cooker to cook a piece of Beef Topside and added: onion wedges, bay leaf, 1 tbs Stock, Garlic clove, Balsamic Vinegar, 1 cup water. I used this left over liquid for the gravy including the onion which was combined into the gravy and the kids didn't notice the difference!!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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