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  • 2 tbsp oil
  • 2 large onions
    cut into wedges
  • 2 carrots
    roughly chopped
  • 2 celery
    sticks, roughly chopped
  • 2 bay leaves
    torn
  • 2 tbsp flour
  • 400ml red wine
  • 400ml vegetable stock
  • 2 tbsp mushroom ketchup

Nutrition: per serving

  • kcal208
  • fat6g
  • saturates1g
  • carbs19g
  • sugars10g
  • fibre3g
  • protein3g
  • salt0.6g
    low
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Method

  • step 1

    Heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.

  • step 2

    Add the flour and cook for 3-4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste.

Recipe from Good Food magazine, December 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 3 out of 5.3 ratings

lindsaywebb

tip

The end result was not as flavourful as I expected so I puréed 1/2 the vegetables and added them back to the strained liquid. The result was much better and the gravy was not too thick. A word of warning though, bought mushroom ketchup is too salty, much better and easy to make your own.

Marvachef

Wasn't too keen on this gravy. Would like to find an alternative, perhaps without the wine.

mvt1976

question

Can I make this ahead and freeze for christmas day?

goodfoodteam avatar
goodfoodteam

Yes this will be fine to freeze.

adampcooke

A star rating of 5 out of 5.

Used this on Boxing Day, great recipe, would definitely use again, makes a lovely change from having another meat gravy. I didn't add the mushroom ketchup as I didn't have any, but was still very good.

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