Golden Gravy Recipes

GOLDEN GRAVY

Golden Gravy image

I was thinking this was from Veganomicon, but it's actually from The Real Food Daily Cookbook. It is so good my anti-vegan son said he LOVED it before he realized that it was vegan! It goes well over anything, but one of our favorites for it is Chickpea Cutlets, Recipe #283551. Enjoy!

Provided by Mom2CuteBoys

Categories Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup nutritional yeast
1/2 cup whole wheat flour
1/3 cup canola oil
1/2 cup chopped onion
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme (or 1 tsp. dried)
2 teaspoons chopped fresh sage (or 1 tsp. dried)
4 cups water
1/4 cup tamari (or Nama Shoyu or other quality unpasteurized soy sauce)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Steps:

Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
Add the garlic, thyme and sage for 30 seconds or until fragrant.
Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy. You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth. (However, it tastes great even without straining!).
The gravy will keep for 2 - 3 days, covered and refrigerated.

GOLDEN GRAVY

Golden Gravy image

Provided by Food Network

Categories side-dish

Time 20m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 medium onion, finely sliced
3 tablespoons olive oil
1/2 (2 ounces) stick butter
3 tablespoons all purpose flour
1 cup vegetable stock
Salt and freshly ground pepper to taste.

Steps:

In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.

GOLDEN-BROWN GRAVY

Golden-Brown Gravy image

Make this using our Homemade Giblet Stock.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

3/4 cup dry white wine, such as Sauvignon Blanc
3 tablespoons all-purpose flour
3 cups Homemade Giblet Stock, or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper

Steps:

Pour off fat from the turkey roasting pan, reserving 3 tablespoons. Place pan over 2 burners. Scrape any black bits from bottom; discard. Add wine; bring to a boil, and cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour into a liquid measuring cup.
Put reserved fat and the flour into a medium saucepan over medium heat, whisking until mixture becomes a paste. Cook, stirring occasionally, 5 minutes. Whisk in reserved liquid in a steady stream. Whisk in stock. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Strain into a warmed gravy boat, and serve.

BEEF ROAST WITH GOLDEN MUSHROOM GRAVY

Beef Roast With Golden Mushroom Gravy image

Make and share this Beef Roast With Golden Mushroom Gravy recipe from Food.com.

Provided by JoAnn

Categories Roast Beef

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 lb) beef eye round
2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup
1 (1 1/4 ounce) package Lipton Onion Soup Mix
olive oil
3 -4 garlic cloves, mashed
salt
pepper

Steps:

Rub roast with oil.
Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
Pour soup over roast, sprinkle the onion soup mix over this.
Seal the foil securely and place entire package into a 9x13-inch baking pan.
Bake at 350°F for three hours.
When you open the foil, the gravy is done and the meat is very tender.

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