HOMEMADE COUNTRY GRAVY RECIPES
EASY COUNTRY GRAVY RECIPE - FOOD.COM
Make and share this Easy Country Gravy recipe from Food.com.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat; whisk in the flour, salt and pepper until smooth.
- Cook and stir over medium heat until browned (about 10 minutes, the mixture MUST be browned!).
- Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain).
- If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.
Nutrition Facts : Calories 482.4, FatContent 36.4, SaturatedFatContent 9.1, CholesterolContent 34.2, SodiumContent 120, CarbohydrateContent 29.2, FiberContent 0.6, SugarContent 0.1, ProteinContent 10.4
CORNED BEEF WITH HOMEMADE GRAVY RECIPE | COOKING CHANNEL
Provided by Cooking Channel
Categories main-dish
Total Time 3 hours 0 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sprinkle the corned beef on both sides with the cayenne pepper, seasoned salt, a pinch of Himalayan salt and 1/2 teaspoon black pepper.
- Heat a large Dutch oven over high heat and coat with the grapeseed oil. Sear the corned beef until golden brown, 5 minutes per side. Add the garlic, carrots, celery and onions and cook for 5 minutes. Add the beef stock and cover the pot. Turn the heat down very low and let the corned beef cook slowly for 2 1/2 hours.
- Remove the corned beef from the pot and let rest for 5 minutes before slicing.
- Meanwhile, add 1 cup of the corned beef juice from the pot to a saute pan over low heat. Mix the flour with 1/2 cup hot water and add to the pan. Cook, stirring, until the gravy thickens, a few minutes.
- Serve the corned beef and gravy over your favorite rice.
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Total Time 3 hours 0 minutes
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- In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.
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