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Homemade gravy
Homemade gravy from scratch is one of the best homely kitchen delights. Homemade gravy will always taste better than instant or packet gravy but you can still add the meat juices and vege water to a packet gravy to spark it up as well.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Dinner, Side Dish
Servings
6
people
Ingredients
Metric
US Customary
1x
2x
3x
1
large onion
thinly sliced
1
tsp
salt
½
tsp
ground black pepper
¼
cup
rice bran or olive oil
3
tbsp
flour
2 ½
cups
warm water
or water from your steamed veges
1
tsp
tomato paste
2
tbsp
wholegrain mustard
optional
Instructions
Heat oil in large skillet on medium high. Add flour to hot oil. Stir until well mixed.
Add sliced onions. Continue stirring until onions and flour are golden brown. Reduce heat to medium. Add tomato paste and mix in.
Add water, seasoned salt, black pepper, salt and mustard if using. Stir.
Bring to a boil. Reduce heat to low. Simmer until thickened as desired. Add additional salt to taste.
This recipe will make about 1 1/2 cups, depending on how thick you like it. Multiply the ingredients if you need more.
This gravy is perfect with sausages, rissoles, beef, lamb and mashed potatoes.
Notes
To really make it hum for beef and lamb dishes, add a dash of chilli sauce!