GRAVY FOR RICE RECIPES

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GRAVY RECIPES | BBC GOOD FOOD



Gravy recipes | BBC Good Food image

Make one of our simple gravy recipes to take your roast dinner to the next level. Make a rich red wine gravy, a meaty classic or a flavourful veggie version.

Provided by Good Food team

Number Of Ingredients 1

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE RECIPE ...



Sunday Night Roast Beef and Gravy with Easy Rice Recipe ... image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 25 minutes

Prep Time 5 minutes

Cook Time 2 hours 5 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water
Easy Rice, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 cups long-grain white rice
4 cups water or canned, low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt

Steps:

  • Preheat the oven to 275 degrees F.
  • Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
  • Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
  • Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
  • Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

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