SIMPLE BEEF FLAVORED GRAVY
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 6.1 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 275.9 mg, Sugar 1.1 g
BEEF GRAVY BASE
Make and share this Beef Gravy Base recipe from Food.com.
Provided by Tonkcats
Categories Meat
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine dry milk powder, flour, bouillon granules and thyme. Cut in butter or margarine and Kitchen Bouquet until pieces resemble cornmeal.
- Store in tightly covered container in refrigerator up to two months.
- Beef Gravy: In saucepan slowly blend 1 cup cold water into 1/2 cup beef gravy base. Cook and stir until mixture is thickened and bubbly.
- Cook 1 minute more. Makes 1 cup.
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
BEEF GRAVY
This is a good recipe for gravy.Very simple. This gravy can be used over Salisbury Steak & mashed potatoes or for dipping your french fries in. MMMMM...so good.
Provided by motherof4boys
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
- Add salt and pepper.
- Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
- Turn heat to low and SLOWLY add broth, stirring constantly.
- It will spit & bubble so be careful.
- Add Kitchen Bouquet.
- Turn heat back up to medium.
- Continue stirring until gravy boils and thickens.
- Makes about 2 cups.
Nutrition Facts : Calories 555.7, Fat 47.4, SaturatedFat 29.7, Cholesterol 122, Sodium 2772.9, Carbohydrate 24.4, Fiber 1, Sugar 0.1, Protein 9.2
GROUND BEEF GRAVY
While I was growing up, this is the dinner Mom let me make once a week. Now when I prepare it for my family, I'm reminded of happy times with Mom in the kitchen.-Diane Krasley, Graterford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. , In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta.
Nutrition Facts : Calories 145 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
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