The 21st Century Housewife's Friday Night Brandied Gravy

This is the perfect Friday night gravy - it's quick, easy, just a little bit special and you can make it suit just about anything by varying the stock that you use. You've also probably got all the ingredients on hand. I developed it to use with steak, but it also suits pork, chicken and even game. If you use vegetable stock it is wonderful with vegetarian dishes too - especially vegetarian sausages.


2 tablespoons olive oil (Extra Virgin if possible)
1 large onion, peeled and finely sliced
2 tablespoons brandy
2 tablespoons flour
about 1½ cups stock - made from a cube or store bought is fine
(beef, chicken or vegetable depending on the meat you are serving the gravy with)
1 to 2 tablespoons redcurrant jelly or cranberry sauce (preferably one without whole berries)


Heat the oil in a small deep frying pan or saucepan over medium heat. Add the onion and sauté for a few minutes, until just beginning to soften. Splash in the gravy, stir in and allow to cook off a bit.


Sprinkle the flour over the onions, stir in and cook for a couple of minutes. Gradually add the stock, stirring after each addition, until you get a nice gravy-like consistency. Cook for a few minutes, stirring occasionally. 


Stir in the redcurrant jelly or cranberry sauce until dissolved. Pour into a gravy boat and serve.