Cornstarch Gravy Recipes

Steps:

• Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.

Steps:

• Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
• Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

Steps:

• While meat is cooking, slice bell pepper and onion, crush or chop 1 or 2 cloves of garlic.
• When meat is done, remove from pan and set to the side. In the leftover drippings, add onion, green pepper and garlic, sautee until onion begins to brown.
• Add 2 cups of water and stir to remove browned bits from bottom of pan. Bring to a light boil and remove from heat.
• In a cup, combine 2 tbsp cornstarch and 4 tbsp water, stir until smooth. This is your slurry.
• Return pan to heat, add slurry and stir until well combined. Bring to boil, season to taste.
• Return meat to pan and cover with gravy. Simmer until meat is as tender as you like.

Steps:

• Cook water or broth over medium heat, stirring to loosen brown bits. Remove from heat. Mix corn 2 tablespoons corn starch with 1/4 cup cold water stir until smooth. Stir into pan.
• Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Season to taste. Makes 2 cups.
• Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning.
• Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe.
• Cooks Tips: 1 tablespoon corn starch = 2 Tablespoons flour. Corn starch has twice the thickening power of flour.When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken.
• To thicken hot liquids: first mix Canada Corn Starch with a little cold water, until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to boil and boil for 1 minute until thickened.