ROAST BEEF AND GRAVY RECIPE: HOW TO MAKE IT - TASTE OF HOME
This slow-cooker roast beef and gravy is unbelievably easy. On busy days, I put this main dish in the crock and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender.
Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 27g protein.
BEEF WELLINGTON WITH RED WINE GRAVY RECIPE | BBC GOOD FOOD
Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 2 hours
Yield 6
Number Of Ingredients 21
Steps:
- First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it’s well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don’t clean it.
- Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don’t clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
- For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up – do not leave for longer of cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
- Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn’t burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
- To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
- Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
Nutrition Facts : Calories 760 calories, FatContent 47 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 34.4 grams carbohydrates, SugarContent 1.5 grams sugar, FiberContent 1.2 grams fiber, ProteinContent 46.6 grams protein, SodiumContent 2.1 milligram of sodium
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MARY BERRY BEEF WELLINGTON RECIPE WITH MUSHROOM GRAVY - …
From prima.co.uk
Total Time 2 hours 30 minutes
Category birthday, dinner party, feed a crowd, New Year's Eve, Sunday lunch, dinner, main dish, meat
- Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely. Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine. Wrap the beef and pâté mixture in the pastry (see method below). To wrap the beef in pastry, roll out 300 g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pâté mixture down the middle, leaving a 10 cm (4 in) border on each side.Remove the string from the beef and place the beef on the pâté mixture. Cover with remaining pâté mixture. Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef. Fold over the long ends and turn the parcel over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg. Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with the gravy. If you'd rather make individual beef wellingtons, cut the raw beef into eight slices. Brown the slices in a frying pan, cool, then wrap each one in pastry with a little of the pâté mixture. Bake for 25–30 minutes. To make mushroom gravy, melt 30 g (1 oz) butter in a saucepan. Add 1 finely chopped shallot and cook for 2 minutes until softened. 1Add 250 g (8 oz) sliced mushrooms and cook gently for 5 minutes. Pour in 300 ml (1/2 pint) beef stock, and simmer for about 5 minutes. Add 1 tbsp chopped parsley, 1 tsp chopped fresh thyme, and salt and black pepper to taste.
HOW TO MAKE MAKE-AHEAD GRAVY - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 3 hours
Category Christmas, Thanksgiving, side dish
- For the stock: Preheat the oven to 425 ̊. Toss the wings, carrots, celery, onion, parsley, thyme and rosemary on a baking sheet with the olive oil, salt and a few grinds of pepper. Roast until everything is a deep golden brown, 1 to 1 1/2 hours. Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside. For the gravy: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is a deep golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt and a few grinds of pepper. Pour your turkey drippings into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat.
HOMEMADE BEEF GRAVY WITH FLOUR | MRFOOD.COM
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.
BEST MAKE-AHEAD GRAVY RECIPE - HOW TO MAKE MAKE-AHEAD …
From thepioneerwoman.com
Total Time 3 hours
Category Christmas, Thanksgiving, side dish
- For the stock: Preheat the oven to 425 ̊. Toss the wings, carrots, celery, onion, parsley, thyme and rosemary on a baking sheet with the olive oil, salt and a few grinds of pepper. Roast until everything is a deep golden brown, 1 to 1 1/2 hours. Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside. For the gravy: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is a deep golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt and a few grinds of pepper. Pour your turkey drippings into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat.
HOMEMADE BEEF GRAVY WITH FLOUR | MRFOOD.COM
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.
CLASSIC BEEF GRAVY - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Total Time 20 minutes
Cuisine American
Calories 40 per serving
- Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2 to 3 minutes or until thickened. Stir in bouillon granules and pepper; stirring until combined. Season with salt, as desired.
CHRISTMAS GRAVY RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 114 calories per serving
- GET AHEAD 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on top. 3. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender. 4. Remove the tray from the oven and transfer to a low heat on the hob. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes. 5. Gradually stir in the flour, then pour in 2 litres of boiling kettle water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally. 6. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. ON THE DAY 1. If frozen, take the gravy out to defrost when your turkey goes into the oven. 2. When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. 3. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours. 4. Once your gravy is piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.
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