STEAK FINGERS AND GRAVY RECIPE | REE DRUMMOND - FOOD NETWO…
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 40 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
- To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
- Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
- For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
- Serve the steak fingers with the gravy. Yum!
BEST GRAVY EVER RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories condiment
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
- 2 to 3 days before roasting:
- Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- Early on the day or the night before you'd like to eat:
- Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F.
- Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.
More about "giblet gravy recipe recipes"
SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR ...
This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.
From food.com
Reviews 5.0
Total Time 3 hours 5 minutes
Calories 1049.2 per serving
From food.com
Reviews 5.0
Total Time 3 hours 5 minutes
Calories 1049.2 per serving
- Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.
See details
SWEET POTATO CASSEROLE WITH MARSHMALLOWS - RECIPE | COOK…
Nov 07, 2009 · 8 average size sweet potatoes 1 tbsp. vanilla 3-5 tbsp. sugar (to taste) 1/2 stick butter 1/4 tsp. cinnamon to taste 1/4 - 1 tsp. nutmeg to taste 1/4 c. orange juice to taste
From cooks.com
From cooks.com
See details
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border …
From foodnetwork.com
From foodnetwork.com
See details
THANKSGIVING DINNER RECIPES | ALLRECIPES
Here's a classic recipe for silky-smooth, deeply-flavored gravy that will have guest s singing your praises! It makes enough for the table and the turkey leftovers. If giblets aren't your thing or your bird came without them, skip to step 3 and prepare as directed, substituting canned broth for the homemade giblet …
From allrecipes.com
From allrecipes.com
See details
GRAVY - WIKIPEDIA
Gravy is a condiment, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border …
From foodnetwork.com
From foodnetwork.com
See details