FRENCH FRIES AND GRAVY RECIPE RECIPES
EASIEST SLOW COOKER FRENCH DIP RECIPE | ALLRECIPES
My Family loves French Dips so I created this super simple recipe I can throw together any time. The best part is the juice is created along with the roast.
Provided by Todi
Categories Beef Sandwiches
Total Time 8 hours 5 minutes
Prep Time 5 minutes
Cook Time 8 hours 0 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
- Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
Nutrition Facts : Calories 755.9 calories, CarbohydrateContent 70.5 g, CholesterolContent 110.3 mg, FatContent 30 g, FiberContent 3.6 g, ProteinContent 46.8 g, SaturatedFatContent 12.6 g, SodiumContent 1462.5 mg, SugarContent 5.1 g
GLUTEN-FREE GRAVY RECIPE - FOOD.COM
A simple sauce that can be used for anything and completely tweaked with according to taste. You can substitute all or some of the stock with drippings from the pan if you are making a turkey, roast, etc. Great over french fries!
Total Time 10 minutes
Prep Time 0S
Cook Time 10 minutes
Yield 2 cups
Number Of Ingredients 3
Steps:
- In a saucepan over medium-high heat, melt the butter.
- Whisk in the cornstarch and continue to cook for one minute.
- Add the stock gradually, whisking the entire time to avoid lumps.
- Reduce heat and cook over medium until thickened, stirring constantly.
- Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested seasonings.
Nutrition Facts : Calories 233.5, FatContent 14.2, SaturatedFatContent 3.1, CholesterolContent 7.2, SodiumContent 477.2, CarbohydrateContent 19.6, FiberContent 0.1, SugarContent 3.8, ProteinContent 6.2
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Cuisine canadian
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Cuisine canadian
- In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.
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