Creamed Beef On Toast Recipe Trisha Yearwood Recipes Recipe For Zucchini

TRISHA YEARWOOD'S ROAST BEEF WITH GRAVY

Steps:

• Preheat the oven to 450F
• Line a 9x13x2 pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast
• The shiny side of the foil should be up
• Sprinkle the roast on all sides with salt and pepper, and place it in the center of the foil
• Spread the onion slices over the top of the roast and pour the vinegar around it
• Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast
• Pour about 1 inch of water into the pan around the foil-wrapped roast
• Bake until the meat is fork tender and brown, 3-4 hours
• Check the water level in the pan regularly during cooking and replenish it if necessary
• If any juice seeps from the foil seals during roasting, save it to use in making the gravy
• When the roast is done, remove the package from the baking pan and let it cool for a few minutes
• Open the package carefully to preserve all the juices and transfer the meat to a platter
• Cover with a tent of foil to keep it warm while you make the gravy
• Pour the roasting juices into a measuring cup and let the fat rise to the surface
• Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest
• (If the fat measures less than 4 tablespoons, add enough butter to make up the difference
• ) Measure the remaining defatted pan juices and reserve
• If you have less than 2 cups, add water to make 2 cups
• Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux
• Cook over medium-low heat until the flour is lightly browned, about 1 minute
• Slowly whisk in the reserved pan juices and stir until thickened
• Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy

CREAMED BEEF FOR SOS

Steps:

• Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

MINI ROAST BEEF AND CHEESE SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• For the secret sauce: Combine the ketchup, apple cider vinegar, Worcestershire sauce, garlic powder and hot sauce in a small microwave-safe bowl. Microwave until just simmering, about 30 seconds. Keep warm, covered.
• For the sandwiches and Cheddar sauce: Lay the slider buns cut-side up on a rimmed baking sheet and bake until warmed through, about 8 minutes.
• Meanwhile, combine the processed cheese, Cheddar, milk and paprika in a small saucepan and warm over medium-high heat, stirring, until melted and smooth, about 2 minutes. Take off the heat and keep warm, covered.
• Spread both sides of the buns lightly with the secret sauce. Place a few slices of roast beef on each bottom half of the buns. Rewarm the cheese sauce if necessary, then spoon some of the cheese sauce on top of the meat. Cover with the top half of the buns and serve immediately.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

TRISHA YEARWOOD'S ROAST BEEF (NO GRAVY)

Steps:

• Line a 9x13x2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be facing up. Sprinkle roast on all sides with salt and pepper and place in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring together to enclose the roast. Pour about 1-inch water into the pan around foil-wrapped roast. Check the water level in the pan regularly during cooking and replenish it if necessary. Cook for 3-4 hours, until tender. Served sliced or torn.
• (I do not serve with the gravy from the recipe, therefore did not calculate the gravy portion, but any beef gravy will do, if desired)
• Makes about 8 (4oz.) servings.