Beef Roast With Gravy

Recipe by
Total Time:
1 hour
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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  • 2 kg - beef from the "Top Rump" part (one chunk)
  • 3 large onions, cut into quarters
  • 3 tsp - pepper powder
  • Salt to taste
  • 3 dried red chillies or 1 tsp - paprika
  • 2 tsp - tomato sauce
  • 2 tsp - vinegar
  • 3 tbsp - oil
  • 3 large potatoes, peeled

How to Make Beef Roast With Gravy

  • Wash the meat and rub the salt and pepper well into it.
  • Heat oil in a big pan or vessel and add the chunk of meat.
  • Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour.
  • Add the onions, potatoes and about 4 glasses of water and simmer till the meat is tender.
  • Strain away any excess soup and keep aside.
  • Add 2 tablespoons of oil or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted.
  • Slice the meat and arrange on a serving platter.
  • Pour the remaining soup back into the vessel and mix in 2 tablespoons of flour.
  • Cook till the gravy thickens, stirring all the time.
  • Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with the roast potatoes.
  • Alternatively, the meat could be cooked in a pressure cooker till soft and then browned in a pan.
  • Recipe Courtesy: Anglo-Indian Recipes