Beef In Bay Leaf Gravy Recipes
BEEF WITH RED WINE GRAVY
Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.
Nutrition Facts : Calories 437 calories, Fat 17g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 783mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 47g protein.
BEEF IN BAY LEAF GRAVY
My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy.
Provided by Jill
Categories Austrian Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
- Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Nutrition Facts : Calories 620 calories, Carbohydrate 5.7 g, Cholesterol 163.3 mg, Fat 44.4 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 20.3 g, Sodium 164.2 mg, Sugar 1.7 g
BEEF IN BAY LEAF GRAVY
My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy.
Provided by Jill
Categories Austrian Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
- Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Nutrition Facts : Calories 620 calories, Carbohydrate 5.7 g, Cholesterol 163.3 mg, Fat 44.4 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 20.3 g, Sodium 164.2 mg, Sugar 1.7 g
BEEF IN BAY LEAF GRAVY
My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy.
Provided by GOURMETFOX
Categories Austrian Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
- Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Nutrition Facts : Calories 620 calories, Carbohydrate 5.7 g, Cholesterol 163.3 mg, Fat 44.4 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 20.3 g, Sodium 164.2 mg, Sugar 1.7 g
BEEF IN BAY LEAF GRAVY
My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy.
Provided by Jill
Categories Austrian Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
- Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Nutrition Facts : Calories 620 calories, Carbohydrate 5.7 g, Cholesterol 163.3 mg, Fat 44.4 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 20.3 g, Sodium 164.2 mg, Sugar 1.7 g
BEEF IN BAY LEAF GRAVY
My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy.
Provided by Jill
Categories Austrian Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
- Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Nutrition Facts : Calories 620 calories, Carbohydrate 5.7 g, Cholesterol 163.3 mg, Fat 44.4 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 20.3 g, Sodium 164.2 mg, Sugar 1.7 g
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