HOW TO MAKE A BEEF GRAVY RECIPES
GROUND BEEF GRAVY RECIPE: HOW TO MAKE IT
While I was growing up, this is the dinner Mom let me make once a week. Now when I prepare it for my family, I'm reminded of happy times with Mom in the kitchen.—Diane Krasley, Graterford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. , In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta.
Nutrition Facts : Calories 145 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 545mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 14g protein.
ROAST BEEF AND GRAVY RECIPE: HOW TO MAKE IT
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.
More about "how to make a beef gravy recipes"
ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES
Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
- Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
- For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
- Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
- Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
- For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
- Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
- When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
- Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.
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ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES
Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
- Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
- For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
- Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
- Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
- For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
- Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
- When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
- Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.
See details
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
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BEEF TIPS & GRAVY - INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
Reviews 5
Cuisine Modern
- Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)
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MARY BERRY BEEF WELLINGTON RECIPE – HOW TO MAKE ... - PRI…
The ultimate showstopper, this beef dish is a great centrepiece for a Sunday roast or celebration dinner.
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
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.
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CLASSIC BEEF GRAVY RECIPE - DELICIOUS. MAGAZINE
Roast beef certainly would not be as good if it didn’t the perfect gravy to pour all over. This simple recipe is the perfect gravy for beef. Find our gravy recipes for turkey, chicken, lamb and a veggie option too.
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories per serving
- Gradually add beef stock, stirring for 3-4 minutes until thickened. Season, pour in the juices from the resting meat, then strain through a sieve into a jug.
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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
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine British
Calories 760 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine British
Calories 760 calories per serving
- 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.
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EASY GRAVY RECIPE - HOW TO MAKE TURKEY GRAVY - DELISH
Our easy gravy recipe with turkey drippings is the perfect side to include in your Thanksgiving feast. Here's everything you need to know before making it, including how long it'll take to cook, how long it'll last, and whether you need to use fresh herbs.
From delish.com
Reviews 4.7
Total Time 15 minutes
Category Thanksgiving, side dish
From delish.com
Reviews 4.7
Total Time 15 minutes
Category Thanksgiving, side dish
- In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!) Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened. Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper. Simmer 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.
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CHRISTMAS GRAVY RECIPES | BBC GOOD FOOD
Transform your Christmas dinner with these easy gravy recipes. Make a classic turkey gravy ahead, or try our boozy twists and alternative options
From bbcgoodfood.com
From bbcgoodfood.com
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EASY GRAVY RECIPE - HOW TO MAKE TURKEY GRAVY
Our easy gravy recipe with turkey drippings is the perfect side to include in your Thanksgiving feast. Here's everything you need to know before making it, including how long it'll take to cook, how long it'll last, and whether you need to use fresh herbs.
From delish.com
Reviews 4.7
Total Time 15 minutes
Category Thanksgiving, side dish
From delish.com
Reviews 4.7
Total Time 15 minutes
Category Thanksgiving, side dish
- In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!) Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened. Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper. Simmer 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.
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CHRISTMAS GRAVY RECIPES | BBC GOOD FOOD
Transform your Christmas dinner with these easy gravy recipes. Make a classic turkey gravy ahead, or try our boozy twists and alternative options
From bbcgoodfood.com
From bbcgoodfood.com
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HOW TO MAKE BEEF GRAVY | FAVORITE FAMILY RECIPES
Sep 27, 2018 · Beef Gravy with Flour. We like the cornstarch method when making gravy because it is a little more forgiving and easier to do when you have beef drippings. If you don’t have cornstarch on hand or prefer a roux gravy …
From favfamilyrecipes.com
From favfamilyrecipes.com
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3 WAYS TO MAKE BEEF GRAVY - WIKIHOW
Dec 16, 2021 · Beef gravy is easy to prepare with beef base and a thickener. Traditional beef gravy is made with the drippings of roast or other meat, but it's easy to make beef-flavored gravy with beef bouillon -- This article shows a variety of ways to make beef gravy…
From wikihow.com
From wikihow.com
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HOW TO MAKE A GRAVY FOR ROAST BEEF: 13 STEPS (WITH PICTURES)
Jan 19, 2022 · To make a gravy for roast beef, start by removing most, but not all, of the fat from some roast beef drippings. Then, use a wooden spoon to loosen any drippings stuck to the pan, and heat …
From wikihow.com
From wikihow.com
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HOW TO MAKE TENDER BEEF TIPS AND GRAVY - COPYKAT RECIPES
Dec 05, 2020 · Beef tips and gravy is the perfect make-ahead meal for busy weeknights, and it makes great leftovers! Simply keep in the refrigerator in an airtight container until you are ready to …
From copykat.com
From copykat.com
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SIMPLE BEEF FLAVORED GRAVY RECIPE | ALLRECIPES
What a wonderful, easy way to make gravy! It is especially nice to make with something like meatloaf, when you may not have beef drippings immediately available. I used 2 cups water to four …
From allrecipes.com
From allrecipes.com
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HOW TO MAKE GRAVY, WITH RECIPE - SIMPLY RECIPES
Nov 28, 2021 · Never struggle to make homemade gravy again! Use our easy gravy recipe with photos and step-by-step instructions. Works for turkey, chicken, pork, or beef.
From simplyrecipes.com
From simplyrecipes.com
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ROAST BEEF AND GRAVY RECIPE | ALLRECIPES
Excellent way to roast a beef and have a great gravy ready at the same time! I do flour beef and braise it in a Ninja, then slow cook per recipe. I like to serve it with mashed potatoes, steamed green …
From allrecipes.com
From allrecipes.com
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HOW TO MAKE MEATLOAF GRAVY - PERSNICKETY PLATES
Jan 02, 2020 · If you like your gravy thin, skip adding the cornstarch slurry. If you like it thicker, make a slurry of cornstarch and water and add it to the beef broth. Let it simmer to thicken. Prepared gravy …
From persnicketyplates.com
From persnicketyplates.com
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BEEF TIPS WITH GRAVY - JO COOKS
Jun 20, 2020 · How to make beef tips with gravy. Sear: Season the beef tips generously with salt and pepper. Heat the olive oil in a large dutch oven over medium-high heat. Sear the beef …
From jocooks.com
From jocooks.com
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HOW TO MAKE PERFECT GRAVY : FOOD NETWORK | RECIPES ...
Nov 04, 2021 · Gravy freezes beautifully. Now that you're sold, let's get into the nitty-gritty of how, exactly, to make gravy. 178956952. ... thigh, a lean 4 to 6-ounce cut of beef, a pork chop or …
From foodnetwork.com
From foodnetwork.com
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HOW TO MAKE HOMEMADE BEEF GRAVY WITH DRIPPINGS - EHOW.…
Whether you are making pot roast, chicken fried steak or hamburger steak, nothing finishes off beef better than a homemade gravy made from drippings. Many cooks insist that it is difficult to make a decent gravy. However, there is a way to consistently make a delicious gravy …
From ehow.com
From ehow.com
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HOW TO MAKE RICH, FLAVORFUL GRAVY USING ... - MYRECIPES
Nov 04, 2019 · To make a gravy boosted with bouillon cubes, start by dissolving three or four cubes in a cup of hot water. If you use a powdered bouillon, or a wet product like Better than Bouillon, start …
From myrecipes.com
From myrecipes.com
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RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY RECIPE ...
May 17, 2020 · This occurs when you sear the meat in a hot pan with a little butter. It creates a nice brown crust that seals in the juices and adds so much depth to your recipes. It’s free flavor! Mushroom gravy: Sure adding mushrooms to our beef tips makes this a mushroom gravy…
From littlespicejar.com
From littlespicejar.com
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HOW TO MAKE RICH, FLAVORFUL GRAVY USING BOUILLON CUBES ...
Nov 04, 2019 · To make a gravy boosted with bouillon cubes, start by dissolving three or four cubes in a cup of hot water. If you use a powdered bouillon, or a wet product like Better than Bouillon, start …
From myrecipes.com
From myrecipes.com
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RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY RECIPE ...
May 17, 2020 · This occurs when you sear the meat in a hot pan with a little butter. It creates a nice brown crust that seals in the juices and adds so much depth to your recipes. It’s free flavor! Mushroom gravy: Sure adding mushrooms to our beef tips makes this a mushroom gravy…
From littlespicejar.com
From littlespicejar.com
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BEST CROCKPOT BEEF TIPS & GRAVY (NO CREAM SOUP ...
Beef Tips and Gravy Ingredients . This slow cooker beef tips recipe requires surprisingly few ingredients to achieve such a rich, comforting flavor. Here’s everything you’ll need to make homemade beef tips and gravy: Beef: Beef chuck or sirloin will provide the most tender, juicy beef tips. Cut the beef …
From carlsbadcravings.com
From carlsbadcravings.com
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