Gravy recipes - 24 recipes
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Top rated Gravy recipes
Butter Spinach Cottage Cheese (Paneer) Gravy

By mpinto
Thick Spinach Gravy for anytime healthy meal
- Spinach 1 packet approx 150 grams, cottage cheese(paneer) cut into tiny cubes, Coriander a bunch, 2-3 green chillies, 2 tea spoon ginger & garlic paste, 1/2 tea spoon turmeric,1 tablespoon cumin powder, 1 tablespoon coriander powder, 1/2 onion, 1/2 tomato, 1 tea spoon lime juice, 1 table spoon garam masala, 2 tablespoon oil, 1 cube butter & salt to taste.
Shepherd's Pie (beef mince)

By Mrstilly
Peel potatoes and set on stove to cook
- 3 large potatoes
- 1lb organic beef steak mince
- 1 large onion
- 1 organic beef stock cube
- Dash of Worcester sauce
- Enough water to cover ingredients in saucepan
- Organic Cheese for topping
- Knob of butter and dash of milk for mashed potatoes
good and proper steak pie

By lawriemc2013
this one is a favourite
- Serves: 6
- 6 rump steaks
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion
- 2 glasses red wine
- 1 litre beef stock
- 2 egg yolks
- 500g puff pastry
Meatballs and Mustard Mash

By john french
Meatballs in a rich gravy served with Mustard Mash - A real family favourite in our house on a cold winters evening
- For the Meatballs
- 500g Minced Beef - Not too lean
- 1 Large Carrot Grated
- 1 Large Onion Grated
- Good pinch of Dried Mixed Herbs
- Salt and Freshly ground black pepper
- For the Gravy
- 1 Tin Oxtail Soup
- 1 heaped teaspoon Yeast Extract
- 1 heaped teaspoon Bisto Powder
- 1 Beef and 1 vegetable Stock Cube
- Boiling Water
- For the Mash
- 5 Medium Potatoes peeled and cut into even pieces
- 2 tablespoons Butter
- 4 tablespoons milk
- 1 to 2 heaped teaspoons of Wholegrain Mustard
Steak Pie

By wendymcc
Mix the Flour & Margarine to a breadcrumb mixture
- For Pastry:
- 6oz Plain Flour
- 2oz Margarine
- 1 Egg
- Small drop of Water
- For Filling:
- 400g Stewing Steak
- Gravy
- Milk for glazing the pie
Sausages with Apple Parsnip Mash & Red Onion Gravy

By wallflowergirl, Wallflower Girl
From WallflowerGirl
- Sausages with Red Onion Gravy
- 6 sausages
- 1 red onion, chopped finely
- 2 tsp palm sugar (or brown sugar)
- 2 tsp arrowroot powder
- 300ml (1 + 1/4 cup) beef stock
- Parsnip & Apple Mash
- 350g (about 6 medium) parsnips, peeled and chopped roughly
- 1 handful of dried apple slices
- 3 salad onions, chopped finely
- 3 tbsp natural yoghurt
- Salt & pepper, to taste
Sauerbraten

By chefrbc
A delicious German dish consists of a beef roast marinated in a sour sauce and served with a thick sweet gravy
- 0.75-1kg beef cut (your favourite roasting cut)
- Marinade:
- 250ml vinegar
- 375ml water
- 500ml red wine (optional)
- 1 onion
- 1 large carrot
- 1 celeriac
- 1tbsp sugar
- Pinch of salt
- 4 pepper corns
- 5-6 whole cloves
- 1 bay leaf
- Sauce:
- Bread crust or corn starch to thicken
- Rübenkraut (treacle / molasses) to sweeten
Roast Turkey With Cheese & Craker Crust and Beetroot Gravy

By Vick11, Foodie
This recipe is absolutely delicious
- 2 pieces turkey steak (about 150g each piece)
- 1 small red chilli ( chopped)
- 1 tablespoon lemon juice
- 1 tablespoon chilli oil
- 1 tablespoon olive oil
- 1 clove garlic (chopped)
- 1 small onion (chopped)
- 100g grated cheese
- 8 Ritz Cheese crackers
- A few sprigs of rosemary
- 100g cooked baby beetroots
- ½ small red pepper ( chopped)
- 100ml rich turkey stock
- A handful of spinach leaves
- Salt and pepper
Rib of beef with porcini and red wine gravy

By jeves
Pick out the larger mushrooms and put them in the hot stock
- 25g (1oz) dried porcini muchrooms
- 400ml (14fl oz) hot beef stock
- 2 thyme sprigs, finely chopped
- 3 Garlic cloves, crushed
- 3tbsp olive oil
- 2.5kg (5lb) beef bone in carvery rib
- 2 shallots, finely chopped
- 1tsp plain flour
- 200ml (7oz) red wine
Countryside Pigeon Pie

By ToniC
Put pigeons in the oven
- 2 Pigeons
- small bag of potatoes
- 1 large tin of veg
- Gravy granules
- Ready rolled pastry
Similar gravy recipe collections
More Gravy recipes
-
Quorn cottage pie
- 60g Quorn Mince
- 1 clove Garlic, finely chopped
- 1/2 medium Onion, finely chopped
- 1/2 medium Carrot, raw, grated
- 1/2 medium Courgette, grated
- 120 g Potato, Raw, Cut into 1cm disks
- 2 teaspoons Gravy Granules, Dry
- 1 tablespoons Tomato Purèe
- Fry Light FryLight Sunflower Oil
-
Brown Stew
- 1 1/2 lbs diced beef
- 1 1/2 oz Margarine
- 1 heaped tablespoon Flour
- 1 lb button mushrooms
- 1 large sliced onion
- 3 large sliced carrots
- 1 swede diced
- 1 large parsnip diced
- small skin on potatoes (about a pound)
- 1 large leek diced
- 2 pints beef stock (from cube or bullion)
- Glass red wine
- Salt and pepper
- Oregano
- Mild chilli powder - to own taste
- Mixed Herbs
- For the Dumplings::
- Suet (beef or vegetable)
- Plain Flour
- Water
-
Sausage and Mash
- 8 Sausages
- 5-6 large potatoes
- 1 onion
- Butter
- Milk
- Gravy Granules
- Your choice of vegetables
-
Toad In The Hole With A Twist
- 4 teaspoons vegetable oil
- 6 pork sausages
- 110g (4oz) plain flour
- 1 large egg
- 300ml (1/2 pint) milk
- 4 spring onions, finely chopped
- 2 teaspoons chopped fresh rosemary or thyme
- 4 heaped teaspoons Bisto Onion Gravy Granules
- Salt and freshly ground black pepper
-
Turkey and Stuffing Pie
- Cooked Chicken or Turkey
- Leftover Stuffing (or a few sausages. Remove the skin and break into balls)
- As much leftover veg as you want
- Lemon Zest
- Leftover gravy or water
-
Roast dinner
- One whole chicken or joint of beef/lamb/pork
- Potatoes
- Roasting veg e.g. sweet potatoes, leeks, carrots.
- Olive oil (ordinary oil will do) / butter for chicken, herbs.
-
Shepherd’s Lost-His-Sheep Pie
- 1kg (2lb 4oz) potatoes, cut into chunks
- 500g bag frozen Quorn mince
- 1 large carrot, finely chopped
- 1 large onion, finely chopped
- 1 medium parsnip or turnip, finely chopped
- 1 medium courgette, finely chopped
- 2 tablespoons milk
- 5 heaped teaspoons Bisto Vegetable Gravy Granules
- 15g (1/2oz) butter (optional)
- Salt and freshly ground black pepper
-
Roast Beef with Apples, Gravy and...
- For the BEEF JOINT:
- 2 kilo roasting beef joint
- 4-5 carrots, cut in large chunks
- 3 medium red onions, quartered
- 4 celery stalks, cut in large pieces
- cherry tomatoes, about 20 small
- 4 apples, peeled and cut into large pieces
- 5-6 garlic cloves, minced
- coarse sea salt
- freshly ground pepper
- olive oil
- freshly ground rosemary
- For the GRAVY:
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- ground arrowroot
- drippings from the roast beef, as much as possible
- olive oil
- For the "YORKSHIRE PUDDING":
- 2 eggs, which equal about 1/2 cup
- 1/2 cup coconut milk
- 1/4 cup chestnut flour
- 1/4 cup ground arrowroot
- 1/4 cup ground almonds
- 1 tablespoon coconut flour
- pinch of sea salt
- 1/2 teaspoon baking soda
-
Beef with gravy
- 500g diced beef
- 1 pint beef gravy
- 1 beef oxo
- 1 tsp onion powder
- pinch all season spicy powder
- splash worcestershire sauce
- splash reggea reggea sauce
- potatoes
-
Dads Gravy
- 3 tbspns Cornflour
- 3 tbspns Bisto
- 1 x stock cube - chicken or beef
- 1 heaped teaspoon yeast extract
- Good shake of Worcestershire Sauce
- 1/2 cup of cold water
- Meat Juices from roast
- Boiling water to deglaze roasting pan and to make up to 750ml of liquid
-
Midweek Chicken Roast
- 900g (2lb) small new potatoes, scrubbed and halved
- 500g (1lb 2oz) small carrots, halved lengthways
- 2 parsnips, quartered
- 2 tablespoons vegetable or olive oil
- 4 chicken legs
- 4 sprigs fresh rosemary and thyme
- 4 rashers of streaky bacon
- 1 courgette, sliced
- 6 heaped teaspoons Bisto Chicken Gravy Granules
- Salt and freshly ground black pepper
-
Traditional Chicken Pot Pie
- 2 C cooked chicken, finely diced
- 1 C boiled potatoes, cut into small chunks
- 1/2 C boiled carrots, sliced
- 1/2 C boiled white onion pieces
- 1/2 C cooked peas
- Gravy:
- 4 C chicken stock
- 3 tbsp butter, melted
- 3 tbsp flour
- salt & pepper to taste
- Crust:
- 1.5 C flour
- 1/2 tsp salt
- 1/2 C shortening
- 4 tbsp cold water
Any burning questions? Ask our chefs below!