Beef With Tomato Gravy Recipes

OLD FASHIONED BEEF CUBE STEAK WITH TOMATO GRAVY

Steps:

• Pat dry cube steaks with a paper towel. Sprinkle with salt & pepper on both sides. Dust with flour on both sides.
• Add 2 Tablespoon olive oil to a 12" heavy-bottomed skillet. Bring to heat over medium-high heat.
• Add cube steaks to the skillet, two at a time, and brown. As the meat browns, remove to a plate or to the skillet's inverted lid.
• Once all the meat is browned, reduce skillet heat to medium. Add onion, sliced pepper, crushed red pepper and garlic. Stir and saute for 5 minutes.
• Add stewed tomatoes, bouillon cube, and water OR beef stock, and dried basil. Bring to simmer and cook for 5-10 minutes until tomatoes are soft.
• Return cube steaks to the skillet along with accumulated meat juices. Ladle the tomato/vegetable mixture over the meat. Reduce to slow simmer. Cover with lid. Cook for 30 minutes.
• Remove meat to a platter. (Optional: Mash vegetables and gravy.) Pour tomato gravy over cube steak OR plate individually and ladle tomato gravy over meat.
• Serve with plenty of mashed potatoes and any green vegetable.

BEEF TOMATO

Steps:

• Put meat in marinade for 30 minutes.
• Brown meat in 2 T hot oil and turn into bowl.
• Add 1 T oil to pan and when hot put in vegetables and stir=fry until veges are just tender. Do not Overcook.
• Put beef back in pan and add gravy ingredients. Cook for 1 minute.

MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
• Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
• Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

U.S. NAVY MINCED BEEF ON TOAST

Steps:

• In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
• Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken.
• Stir in nutmeg and sugar; simmer until flavors are blended well.

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

WHOLE BRISKET WITH TOMATO GRAVY

Steps:

• Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
• Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
• Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
• Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.

MAMA'S TOMATO GRAVY

Steps:

• Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

BEEF WITH TOMATO GRAVY

Steps:

• Combine the flour with the seasoned salt and pepper in a bowl.
• Light coat the beef cubes with the flour mixture.
• Heat oil in a heavy pot over medium-high heat until hot.
• Brown the beef on all sides; remove to a bowl.
• Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits.
• Add in the garlic and dried red pepper flakes (if using) saute for 1 minute.
• Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine.
• Return the beef back to the pot.
• Season with pepper.
• Cover and simmer on top of the stove until the beef is very tender (about 2 hours).
• Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.

SLOW-COOKER BEEF ROAST WITH TOMATO GRAVY

Steps:

• Cook meat in large skillet sprayed with cooking spray on medium heat 5 min. on each side or until evenly browned on both sides.
• Combine all remaining ingredients except squash in slow cooker sprayed with cooking spray; top with meat and squash. Cover with lid.
• Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
• Use slotted spoon to transfer meat and vegetables to platter. Skim and discard fat from surface of pasta sauce mixture in slow cooker. Serve meat and vegetables topped with pasta sauce mixture.

BRAISED BEEF AND VEAL WITH TOMATO GRAVY

Steps:

• Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.
• Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
• Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.