29 December 2012,05:51 by
Ponmathi Srilekha.S

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An extremely delicious Onion Gravy with a good smell and aroma can arouse people’s appetite. This dish is usually seen and offer in a restaurant is made by beef dripping, rashers best back bacon (grind and gristle removed but finely chopped), large onions peeled and sliced, medium British sherry, red wine vinegar, plain flour, basic beef stock plus roasting juices and goo, bouquet garn, tomato purée, salt and freshly ground pepper to taste but the taste depends on how you prepare this dish.
Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Melt the dripping in a heavy-based pan, add the bacon and onions, and cook for 6 minutes until light brown.
  • Add the sherry and vinegar and cook for 3-5 minutes.
  • Blend in the flour, stirring until the mixture turns smooth and brown.
  • Gradually add the beet stock, juices and goo, stirring constantly until the mixture has cooked through and thickened.
  • Add the bouquet garni and simmer for 30 minutes. Add the tomato puree, seasoning and remaining beef stock, simmering and skimming for a further 30 minutes.
  • Keep checking the seasoning, then strain through a five sieve, skimming off any extra fat with a ladle. Add any extra juices from the roast beef and serve.


  • 75 grams beef dripping 
  • 2 rashers best back bacon (rind and gristle removed), finely chopped 
  • 2 large onions, peeled and sliced 
  • 2 tablespoons medium British sherry 
  • 2 tablespoons red wine vinegar 
  • 75 grams plain flour 
  • 570 ml Basic Beef Stock plus roasting juices and goo 
  • 1 bouquet garni 
  • 1 tablespoon tomato puree 
  • Salt and freshly ground black pepper (to taste)

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