Recipe Information

A rich red wine gravy with meat juices, Worcestershire sauce, soy sauce and tomato puree.

Serves: 6 people | Prep time: 1 minute | Cooking time: 5 minutes

British

Ingredients

• 250ml Meat Juices (from your roast lamb /beef / pork / chicken)
• 250ml Red Wine
• 35g Butter
• 20g Cornflour
• 30ml Worcestershire Sauce
• 30ml Soy Sauce
• 15g Tomato Puree

Method

1. If there isn’t 250ml beef juices left from roasting your joint, make up a stock using a beef stock cube and boiling water.
2. Melt the butter in a saucepan.
3. Once the butter has melted, add the cornflour and cook on a low heat for a minute.  
4. Whisk in the rest of the ingredients – allow to cook a few minutes and serve.