HOMEMADE GRAVY RECIPES

Name: Homemade Beef Gravy
Cook time: 5 min
Ingredients: 1/4 cup (1/2 stick) butter; 1/3 cup all-purpose flour; 2 1/2 cup beef broth; 1/4 teaspoon salt; 1/4 teaspoon black pepper

HOMEMADE BEEF GRAVY WITH FLOUR | MRFOOD.COM

Homemade Beef Gravy with Flour | MrFood.com image

This homemade beef gravy recipe is sure to become a favorite in your house. Made with beef broth and flour -- no need for drippings -- it's delicious!

Provided by MRFOOD.COM

Categories Relishes, Sauces, Seasonings

Cook Time 5 minutes

Number Of Ingredients 5

Ingredients

1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
2 1/2 cup beef broth
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Slowly whisk in the broth, salt, and pepper; continue stirring until mixture comes to a boil and thickens.

CORNED BEEF WITH HOMEMADE GRAVY RECIPE | COOKING CHANNEL

Corned Beef with Homemade Gravy Recipe | Cooking Channel image

Provided by Cooking Channel

Categories main-dish

Total Time 3 hours 0 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 pounds corned beef
1/8 teaspoon cayenne pepper
Pinch seasoned salt
Himalayan salt and black pepper
1 tablespoon grapeseed oil
2 tablespoons minced garlic
4 large carrots, cut into 2-inch chunks
3 large stalks celery, cut into 1-inch chunks
2 large onions, cut into large chunks
2 cups unsalted beef stock
2 tablespoons all-purpose flour
Rice, for serving

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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HOMEMADE BEEF GRAVY WITH FLOUR | MRFOOD.COM

This homemade beef gravy recipe is sure to become a favorite in your house. Made with beef broth and flour -- no need for drippings -- it's delicious!
From mrfood.com
Category Relishes, Sauces, Seasonings

In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Slowly whisk in the broth, salt, and pepper; continue stirring until mixture comes to a boil and thickens.

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CORNED BEEF WITH HOMEMADE GRAVY RECIPE | COOKING CHANNEL

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Serve the corned beef and gravy over your favorite rice.

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Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

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Calories 337 calories per serving

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