GRAVY DISHES RECIPES

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EASY GRAVY RECIPE - BBC GOOD FOOD



Easy gravy recipe - BBC Good Food image

Take the stress out of roast dinner prep with our easy five-ingredient gravy. Prep it on the day or make ahead and keep in the freezer until needed

Provided by Barney Desmazery

Categories     Condiment

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 5

2 tbsp butter
2 tbsp plain flour
150ml port
2 tbsp redcurrant jelly
1.6l chicken, turkey or beef stock

Steps:

  • Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

Nutrition Facts : Calories 135 calories, FatContent 4 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium

SIRLOIN ROAST WITH GRAVY RECIPE: HOW TO MAKE IT



Sirloin Roast with Gravy Recipe: How to Make It image

This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 50 minutes

Prep Time 20 minutes

Cook Time 03 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 9

1 beef sirloin tip roast (3 pounds)
2 garlic cloves, minced
1 to 2 tablespoons coarsely ground pepper
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

Nutrition Facts : Calories 241 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 358mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 35g protein. Diabetic Exchanges 5 lean meat.

More about "gravy dishes recipes"

EASY GRAVY RECIPE - BBC GOOD FOOD
Take the stress out of roast dinner prep with our easy five-ingredient gravy. Prep it on the day or make ahead and keep in the freezer until needed
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment
Calories 135 calories per serving
  • Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.
See details


SIRLOIN ROAST WITH GRAVY RECIPE: HOW TO MAKE IT
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado
From tasteofhome.com
Reviews 4.2
Total Time 03 hours 50 minutes
Category Dinner
Calories 241 calories per serving
  • Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.
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