About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Tuesday, January 31, 2006
Last night when I came home, wife D. had just finished cooking. The leg of lamb was resting in the pan, potatoes were drying out in the pot, and the peas and carrots were draining. D. looked at me and asked if I could make the gravy. With everything ready, there was no time, good gravy takes about twenty minutes, so I went to the pantry cupboard and grabbed an instant sauce packet.

Yep, that's my dirty little secret, instant sauce.

We keep two types, both Polish brands by Knorr, one is called Hunter sauce and the other Creamy Mushroom sauce and they are without a doubt the best tasting instant sauces we've tried. I've only ever seen them at specialist shops, but they're worth looking out for. Both of them contain porcini mushrooms.

Whenever we buy a roast, we always get one bigger than we need. Two reasons for this, it's easier to roast a big piece of meat, and there is a second meal to be had. After dinner I went back to the kitchen and made the gravy, in a couple of nights we will have shepherds pie and the gravy is for this. Sometimes for a change we have a miroton, sliced roast meat braised in onion sauce.


Left over roast, sliced. (any meat is okay)
2 onions, peeled and sliced
50 g (2oz) butter
1 tablespoon flour
leftover gravy or sauce from the roast
1 tablespoon vinegar
salt and pepper

In a frying pan, slowly cook the onions in the butter until golden, about twenty minutes, add the flour and stir for a minute or so, then add the leftover gravy and vinegar. Cook for ten minutes, if too thick, thin with a little water. Season. In a roasting dish that will hold the meat neatly, spread some onion sauce over the base, layer some meat, then sauce until it's all used up. Cover with foil or lid and cook in a 180c (350f) oven for an hour and fifteen minutes. Even though the meat is already cooked, don't be tempted to cook for a shorter time, roasted meat seizes and becomes tough when cooked again and needs this time to soften. Serve with polenta (recommended) or mashed potato.
  posted at 11:11 am

At 2:38 pm, Anonymous Anonymous said...

Nice. Sometimes I steam the leftover beef and then add the gravy.

At 1:53 pm, Blogger neil said...

Hi KH, I'll have to try that, sounds like a lot less work, how long do you steam the meat for?


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