CLASSIC BEEF GRAVY
It's gravy, baby! Try this beef gravy recipe on your favorite roast, vegetables, or mashed potatoes.
Provided by BIWFD
Time 20m
Yield Makes 14 servings
Number Of Ingredients 5
Steps:
- Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2 to 3 minutes or until thickened. Stir in bouillon granules and pepper; stirring until combined. Season with salt, as desired.
Nutrition Facts : Calories 40
SIMPLE BEEF FLAVORED GRAVY
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 6.1 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 275.9 mg, Sugar 1.1 g
BEEF GRAVY
This is a good recipe for gravy.Very simple. This gravy can be used over Salisbury Steak & mashed potatoes or for dipping your french fries in. MMMMM...so good.
Provided by motherof4boys
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
- Add salt and pepper.
- Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
- Turn heat to low and SLOWLY add broth, stirring constantly.
- It will spit & bubble so be careful.
- Add Kitchen Bouquet.
- Turn heat back up to medium.
- Continue stirring until gravy boils and thickens.
- Makes about 2 cups.
Nutrition Facts : Calories 555.7, Fat 47.4, SaturatedFat 29.7, Cholesterol 122, Sodium 2772.9, Carbohydrate 24.4, Fiber 1, Sugar 0.1, Protein 9.2
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-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 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 to 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.
EASY BEEF GRAVY
Easy beef gravy. This recipe works with beef that doesn't have too much juice and/or when boiling potatoes for mashing. Or with just a can of beef broth and water. I like this as it works well when making mashed potatoes and beef, when not too many drippings from the main beef course are available.
Provided by sandichef
Categories Sauces
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add one can of beef broth over medium heat and 1/4 cup cornstarch, mix using wire whisk. Add half stick of butter. Add 1/4 cup water or if available- skim foamy starch water from boiling potatoes with spoon and add about 4 tablespoons of this to pot. Add any meat drippings if available. Stir often. Add pepper. Cook to boil -- then simmer -- low -- salt to taste. using wire strainer- pour gravy into strainer over bowl or gravy boat. Serves 4-6.
Nutrition Facts : Calories 144.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 524.6, Carbohydrate 8.5, Fiber 0.5, Protein 1.6
EASY ROAST BEEF
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare
Provided by James Martin
Categories Dinner, Main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 240C/220C fan/gas 9.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium
EASY GRAVY
Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
- Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 19.6 calories, Carbohydrate 1.8 g, Cholesterol 4.1 mg, Fat 0.3 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 199 mg
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
GROUND BEEF GRAVY
While I was growing up, this is the dinner Mom let me make once a week. Now when I prepare it for my family, I'm reminded of happy times with Mom in the kitchen.-Diane Krasley, Graterford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. , In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta.
Nutrition Facts : Calories 145 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
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