EASY GRAVY | ALLRECIPES
Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories ARGO®, KARO®, FLEISCHMANN'S®
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 19.6 calories, CarbohydrateContent 1.8 g, CholesterolContent 4.1 mg, FatContent 0.3 g, ProteinContent 2.2 g, SaturatedFatContent 0.1 g, SodiumContent 199 mg
EASY ROAST BEEF RECIPE | BBC GOOD FOOD
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare
Provided by James Martin
Categories Dinner, Main course
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 240C/220C fan/gas 9.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Nutrition Facts : Calories 546 calories, FatContent 32 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 52 grams protein, SodiumContent 0.65 milligram of sodium
More about "easy beef tips and gravy recipes"
EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving
- To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
- Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
- When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
- To serve your gravy Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.
GRAVY RECIPES | BBC GOOD FOOD - RECIPES AND COOKING TIPS
From bbcgoodfood.com
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
BEEF TIPS & GRAVY (EXTRA TENDER) - SPEND WITH PENNIES
From spendwithpennies.com
BEEF TIPS RECIPE | ALLRECIPES
From allrecipes.com
BEEF TIPS WITH GRAVY - JO COOKS
From jocooks.com
CROCK POT BEEF TIPS WITH GRAVY - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BEEF TIPS AND GRAVY - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
10 BEST SIRLOIN BEEF TIPS RECIPES | YUMMLY
From yummly.com
EASY TRADITIONAL BEEF GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW COOKER SIRLOIN BEEF TIPS AND GRAVY RECIPE
From sixsistersstuff.com
GOOD GRAVY CROCK POT BEEF STEW - RECIPES THAT CROCK!
From recipesthatcrock.com
BEEF TIPS AND GRAVY RECIPE | ALLRECIPES
From allrecipes.com
10 BEST BEEF TIPS RECIPES | YUMMLY
From yummly.com
INSTANT POT BEEF TIPS AND GRAVY RECIPE - EATING ON A DIME
From eatingonadime.com
BEEF TIPS AND GRAVY - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BEEF TIPS AND GRAVY (STOVE TOP OR CROCK POT!) - THE COZY COOK
From thecozycook.com
BEEF TIPS WITH MUSHROOM GRAVY - DINNER AT THE ZOO
From dinneratthezoo.com
BEST CROCKPOT BEEF TIPS & GRAVY (NO CREAM SOUP ...
From carlsbadcravings.com
CROCK POT BEEF TIPS AND GRAVY (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY RECIPE ...
From littlespicejar.com
INSTANT POT BEEF TIPS & GRAVY - GARNISH & GLAZE
From garnishandglaze.com
EASY BEEF CUBE STEAK WITH THE BEST MUSHROOM GRAVY | THE ...
From therecipecritic.com
BEEF AND NOODLES RECIPE (& VIDEO!) - EASY BEEF TIPS AND ...
From eatingonadime.com
SLOW COOKER BEEF TIPS WITH GRAVY - VALERIE'S KITCHEN
From fromvalerieskitchen.com
RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY RECIPE ...
From littlespicejar.com
INSTANT POT BEEF TIPS & GRAVY - GARNISH & GLAZE
From garnishandglaze.com
EASY BEEF CUBE STEAK WITH THE BEST MUSHROOM GRAVY | THE ...
From therecipecritic.com
BEEF AND NOODLES RECIPE (& VIDEO!) - EASY BEEF TIPS AND ...
From eatingonadime.com
SLOW COOKER BEEF TIPS WITH GRAVY - VALERIE'S KITCHEN
From fromvalerieskitchen.com
71 EASY AND QUICK GROUND BEEF RECIPES | TASTE OF HOME
From tasteofhome.com
200 CHEAP AND EASY GROUND BEEF DINNER RECIPES - PRUDENT ...
From prudentpennypincher.com
10 BEST BEEF TENDERLOIN TIPS RECIPES | YUMMLY
From yummly.com
EASY CROCK POT BEEF STROGANOFF RECIPE - THE SPRUCE EATS
From thespruceeats.com