This gravy is great with ‘bangers and mash’ but it would be good with other meats or braised tofu ‘steak’ for a vegan meal. The ‘sticky’ derives from 'all American' grape jelly (kindly posted to me by my lovely American friend). Its difficult to obtain in the UK. You could substitute redcurrant jelly. The ingredients serve 2 but could easily be doubled to serve 4.
Ingredients (serves 2)
Half a large onion, peeled and thinly sliced
½ tbsp oil
150 ml stout, such as Guinness
150 ml beef stock (for a vegan version substitute Marmite or Vegemite stock)
2 ½ tbsp Concorde grape jelly or redcurrant jelly
1 tsp tomato purée
1 heaped tsp cornflour, slaked in a little water
Salt, to taste
Method
Ingredients (serves 2)
Half a large onion, peeled and thinly sliced
½ tbsp oil
150 ml stout, such as Guinness
150 ml beef stock (for a vegan version substitute Marmite or Vegemite stock)
2 ½ tbsp Concorde grape jelly or redcurrant jelly
1 tsp tomato purée
1 heaped tsp cornflour, slaked in a little water
Salt, to taste
Method
- Heat the oil in a frying pan and fry the sliced onion until it caramelises. This will take up to ten minutes.
- Add the beer, stock, grape jelly and tomato purée, stirring to mix.
- Heat gently and simmer until reduced by half.
- Add the cornflour stirring well and heat until the gravy thickens. Add salt to taste.
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