RECIPES FOR BEEF GRAVY RECIPES

Name: Beef Broth Gravy
Prep time: 5 min
Cook time: 10 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup(s) butter; 1/4 cup(s) Wondra flour; 2 cup(s) beef broth; - salt and pepper, to taste

BEEF BROTH GRAVY | JUST A PINCH RECIPES

Beef Broth Gravy | Just A Pinch Recipes image

A delicious basic gravy broken down with the perfect proportion. If you've ever wondered how easy it is to make homemade gravy, try this recipe. Wondra flour is super fine flour and perfect for making gravy (keep it in your kitchen pantry as a staple). Equal parts butter and flour (the roux) are the perfect base. The only seasoning is salt and pepper, but you can season any way you'd like really. Once it simmers, the gravy is thick but not too thick. Perfect alongside mashed potatoes or rice or on a roast beef sandwich. You can switch out the beef broth for chicken or turkey depending on what you're serving. Also, this recipe easily doubles.

Provided by Melissa Etheridge @melissareeseetheridge

Categories Beef

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 4

Ingredients

1/4 cup(s) butter
1/4 cup(s) Wondra flour
2 cup(s) beef broth
- salt and pepper, to taste

Steps:

Melt butter in your saucepan.
Then add the flour. Whisk the flour for about 1 minute until the flour is "cooked".
Slowly add the beef broth.
Stir often for about 8-10 minutes. Season with salt and pepper. Stirring is the key to lump less gravy.

BEEF RECIPES | BBC GOOD FOOD

Beef recipes | BBC Good Food image

Make the most of beef cuts in various recipes. Use mince for cottage pie, stewing cuts for one-pots like beef stroganoff and fillets or sirloins for a Sunday roast.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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A delicious basic gravy broken down with the perfect proportion. If you've ever wondered how easy it is to make homemade gravy, try this recipe. Wondra flour is super fine flour and perfect for making gravy (keep it in your kitchen pantry as a staple). Equal parts butter and flour (the roux) are the perfect base. The only seasoning is salt and pepper, but you can season any way you'd like really. Once it simmers, the gravy is thick but not too thick. Perfect alongside mashed potatoes or rice or on a roast beef sandwich. You can switch out the beef broth for chicken or turkey depending on what you're serving. Also, this recipe easily doubles.
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Stir often for about 8-10 minutes. Season with salt and pepper. Stirring is the key to lump less gravy.

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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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7. 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.
8. 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.
9. 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.
10. 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

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