Beefy Tasting Very Very Low Sodium Gravy Recipes

LOW SODIUM BEEF TIPS AND GRAVY

Steps:

• Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until browned; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove mixture from pan to bowl.
• In large Tupperware container with lid add flour, steak bites, Mrs. Dash Table Blend and pepper. Shake to coat. Add olive oil to skillet over medium high heat. When oil is shimmering add steak and cook until browned. Remove previous waiting bowl.
• Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom.
• Then add beef broth and Herb-ox beef flavor. Simmer for 5 minutes; stirring a couple of times.
• Whisk Wondra or sieve flour into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add browning sauce a few drops at a time to taste.
• Add mushroom mixture and beef back to pan; simmer for at least 15 -20 minutes or until meat is tender.
• Mrs. Dash Table Blend & pepper to taste.
• Serve over egg noodles, rice or mashed potatoes.

SKINNY GRAVY

Steps:

• In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
• In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.

SIMPLE BEEF FLAVORED GRAVY

Steps:

• Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.

LOW SODIUM BROWN GRAVY

Steps:

• In a medium sauce pan over medium heat, add and melt unsalted butter. Add garlic and saute 30 seconds to a minute.
• Add unsalted beef broth, low sodium Worcestershire sauce, browning sauce, Herb ox beef bouillon, garlic and onion powder. Bring to a low boil.
• In a small bowl whisk together cold water and corn starch until dissolved. Drizzle into boiling broth while whisking and reduce heat to low. Continue stirring until thickened.
• Season with pepper and above spices to taste as desired. Drip in more browning sauce for an even darker gravy.
• Serve hot over your favorite meats and potatoes or vegetables.

LOW-FAT GRAVY

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.

CORNMEAL GRAVY

Steps:

• Fry meat to have enough grease to cover cornmeal.
• Add cornmeal and salt to taste.
• Brown meal in grease.
• Add milk; stir and let boil until thick.
• Serve over any bread.

BEEFY TASTING, VERY, VERY LOW SODIUM GRAVY.

Steps:

• Put water, dried bouillon, spices, and mushrooms in a saucepan and bring to a low boil. After boiling begins, turn the heat down to low simmer.
• Place 1/4 cup of milk in microwave on medium and heat until small bubbles begin to form. (Use microwave safe container, time will depend on microwave wattage.).
• While bouillon mixture and milk are heating, put beef tallow and butter in medium pot, 4 quart, and turn heat to medium high. When bubbling starts, begin whisking and add flour. Continue whisking until the roux is dark brown. NOTE: Because beef tallow has a high smoke point - 450 degrees - a dark brown roux can be achieved in about 5 minutes.
• Strain the bouillon mixture and place next to the roux along with the hot milk. NOTE: While performing this step, turn off the heat under the roux so that it won't burn.
• Turn the heat under the roux back to medium high and begin whisking while slowly adding the bouillon. Continue whisking and add the hot milk. Bring to low boil for two minutes, while continuing to whisk.
• Remove the roux from heat and mix a water/cornstarch slurry. Whisk the slurry into the roux. NOTE: The slurry can be prepared in advance.
• Taste and adjust spices as necessary. Serve or store in refrigerator or freezer.