Kettle Beef Recipes

KETTLE GRAVY

Kettle Gravy image

This recipe can be used to thicken pan juices that form when meats are braised or cooked in a covered roaster or baking pan with water or broth.

Provided by Taste of Home

Time 10m

Yield about 3 cups.

Number Of Ingredients 5

Ingredients

2 cups pan juices
6 tablespoons all-purpose flour
2/3 cup cold water
Additional water or broth
Salt and pepper to taste

Steps:

Pour pan juices into a saucepan or return to roasting pan. Combine flour and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened, adding additional water or broth if necessary. Season with salt and pepper if desired.

Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BOGRACS GULYAS (KETTLE GOULASH)

Bogracs Gulyas (Kettle Goulash) image

Make and share this Bogracs Gulyas (Kettle Goulash) recipe from Food.com.

Provided by Molly53

Categories Meat

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons bacon fat
5 large onions, coarsely chopped
2 large green peppers, chopped
3 cloves garlic, minced
1 1/2 tablespoons Hungarian paprika
3 lbs stewing beef, in 1" cubes
pepper
salt
6 ounces tomato paste
sour cream, at room temp.

Steps:

Preheat oven to 325 degrees Fahrenheit.
Heat bacon fat in a deep heavy pot.
Cook the onions, peppers, and garlic until the onions are limp and transparent.
Add paprika and cook until it has lost its raw taste.
Add beef and remaining ingredients, except sour cream.
Stir well to combine.
Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.
Adjust oven temperature during cooking time so contents of pot remain at a simmer.
Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.

KETTLE BEEF

Kettle Beef image

Upon moving to SEMO I discovered a wonderful dish that is served at almost every potluck, church dinner, organized meeting there is. Finding someone to share their recipe is like pulling a horses' tooth. I was able to piece together this recipe and it worked out very well! I am not shy or stingy, I'll share my recipes! Enjoy! *Note - if you can locate LOW SODIUM mixes use them. I find the regular mixes are just too salty for our taste and health.

Provided by CindiJ

Categories Meat

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs stew meat, whichever is your preference (beef, deer, elk, bison, cut into cubes or 2 inch long strips)
1 cup water
10 ounces cream of mushroom soup
1 (2 ounce) packet onion soup mix
1 (7/8 ounce) packet brown gravy mix

Steps:

Quickly saute the meat in skillet sprayed with non-stick cooking spray for 2-3 minutes on each side or until starting to get a fond.
Dump meat into crock pot and turn on high.
In large bowl combine remaining ingredients together.
Pour into skillet and stir with scraper to loosen any meat bits left in skillet.
Pour the mixture over the meat in the crockpot and stir once just to coat meat.
Cook on High heat 4-5 hours or until meat is done and tender or cook on Low heat 6-8 hours.
Serve over your choice of mashed potatoes, wide egg noodles or rice or stir in cooked homestyle noodles and have beef & noodles.

Nutrition Facts : Calories 276.5, Fat 10, SaturatedFat 3.7, Cholesterol 96.9, Sodium 1411.9, Carbohydrate 12, Fiber 0.7, Sugar 1.1, Protein 34.8

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