A rich red wine gravy with meat juices, Worcestershire sauce, soy sauce and tomato puree.
Red Wine Gravy
250ml Meat Juices (from your roast lamb /beef / pork / chicken)
250ml Red Wine
30ml Worcestershire Sauce
30ml Soy Sauce
15g Tomato Puree
If there isn’t 250ml beef juices left from roasting your joint, make up a stock using a beef stock cube and boiling water.
Melt the butter in a saucepan.
Once the butter has melted, add the cornflour and cook on a low heat for a minute.
Whisk in the rest of the ingredients – allow to cook a few minutes and serve.