- 2 onions
- 4 sprigs of fresh thyme
- 1 heaped teaspoon blackcurrant jam
- 100 ml Madeira wine
- 1 heaped teaspoon English mustard
- 2 heaped teaspoons plain flour, plus extra for dusting
- 600 ml beef stock (in our pre-pack), heated
For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.
Add the Madeira, let the alcohol cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.
Serve with Beef Wellington, any steak or roast.
Follow this link to our Facebook page for other interesting food ideas