Yesterday I cooked a lovely piece of beef very slowly with onion, carrots and water and I used the juice from this to make the gravy (with bisto gravy powder). Does anyone know how many syns there is in the meat juice (not the gravy powder). I left it to go cold and was able to remove all the cooled fat off the top.
I alway make my gravy this way and I can't seem to find any reference to it.
I alway make my gravy this way and I can't seem to find any reference to it.