- Preparation and cooking time
- Total time
- 1-2 tsp flour
- half a glass (optional) red wine
- 500ml stock
- STEP 1
Pour off any fat from the juices in the roasting tin. Put the tray on a low heat. Add the flour and stir it into the fat to make a roux. Stir for a few minutes, then gradually add the wine and bubble together.
- STEP 2
Add the stock, and stir and bubble to thicken. Add any extra juices that have drained from the roast meat as it rests. Season if it needs it.