Meat Gravy Recipes

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BEEF GRAVY



Beef Gravy image

Your favorite meat and potatoes dinner isn't complete without this easy and delicious Beef Gravy recipe. The deep color and rich flavor makes this gravy the perfect topping to so many meals!

Provided by Echo Blickenstaff

Categories     Dinner     Main Course     Sauce

Time 10m

Number Of Ingredients 8

3 tablespoons butter ((optional, see notes above))
4 cups beef broth ((or beef drippings, or combination of both))
3 teaspoons onion powder
1 teaspoon garlic powder
4 tablespoons cornstarch
1/3 cup water
beef bouillon (to taste)
ground black pepper (to taste)

Steps:

  • In a medium-sized sauce pan, combine butter, beef broth, onion powder, and garlic powder. Bring to a boil, stirring occasionally.
  • Reduce heat and bring to a simmer.
  • In a small bowl or liquid measuring cup, combine cornstarch and water, stirring until well combined.
  • While whisking the broth CONSTANTLY, slowly add cornstarch mixture to the saucepan. I like to pour in about a tablespoon at a time to gauge consistency. You may not need all of the cornstarch mixture, add only until desired consistency is reached.
  • Add beef bouillon (or Kosher salt-- I just like the depth of flavor the beef bouillon adds as compared to straight up salt) and pepper to taste.
  • Allow to simmer 2-3 minutes. Serve over potatoes, rice, poutine, or your favorite beef dishes.

Nutrition Facts : Calories 65 kcal, Carbohydrate 5 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CLASSIC BEEF GRAVY



Classic Beef Gravy image

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

1/4 cup butter
1/4 cup all-purpose flour
2 cups reduced-sodium beef broth
1 teaspoon beef bouillon granules
1/4 teaspoon pepper

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

GROUND BEEF GRAVY



Ground Beef Gravy image

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

1 pound ground beef
1 can (14-1/2 ounces) beef broth, divided
1 small onion, chopped
2 tablespoon dried parsley flakes
1 tablespoon dried basil
1 tablespoon garlic powder
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon pepper
2 tablespoons cornstarch
Hot mashed potatoes or cooked pasta

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.

GROUND BEEF GRAVY



Ground Beef Gravy image

Make and share this Ground Beef Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 47m

Yield 3 cups

Number Of Ingredients 10

1 lb ground beef
1 (14 1/2 ounce) can beef broth, divided
1 small onion, chopped
2 tablespoons dried parsley flakes
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
2 tablespoons cornstarch
hot mashed potatoes or cooked pasta

Steps:

  • In a large skillet, cook beef until browned; drain.
  • Add 1 1/2 c.beef broth then add 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 the cornstarch and remaining broth until smooth.
  • Stir into beef mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve over mashed potatoes or pasta.

Nutrition Facts : Calories 373.4, Fat 23.1, SaturatedFat 9.1, Cholesterol 102.8, Sodium 617, Carbohydrate 9, Fiber 1.2, Sugar 1.1, Protein 30.6

MEATBALLS AND GRAVY



Meatballs and Gravy image

"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

1 large egg
1/2 cup milk
1 tablespoon cornstarch
1 medium onion, finely chopped
1 teaspoon salt
Dash pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1-1/2 pounds lean ground beef (90% lean)
3 to 4 tablespoons butter
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup milk or half-and-half cream
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

  • In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Nutrition Facts :

BEEF TIPS AND GRAVY



Beef Tips and Gravy image

This meal has been a favorite for many years. It is basically beef tips browned and slowly cooked until tender. We usually serve this with homemade mashed potatoes and corn.

Provided by Jamie

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h5m

Yield 4

Number Of Ingredients 10

1 tablespoon butter, or to taste
1 pound beef stew meat, cut into 1/2 inch pieces
2 (10.75 ounce) cans cream of mushroom soup
2 ½ cups milk
salt and ground black pepper to taste
4 potatoes, peeled and cubed, or more to taste
¼ cup butter, or to taste
¼ cup milk, or to taste
salt and ground black pepper to taste
2 (15.25 ounce) cans whole kernel corn, drained

Steps:

  • Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
  • Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
  • Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Nutrition Facts : Calories 894.2 calories, Carbohydrate 95.5 g, Cholesterol 114 mg, Fat 44.1 g, Fiber 8.7 g, Protein 36.5 g, SaturatedFat 19.8 g, Sodium 1925.1 mg, Sugar 18.2 g

BEEF GRAVY



Beef Gravy image

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

1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet (more if you like)

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

BEEF GRAVY



Beef Gravy image

Provided by Robert Farrar Capon

Categories     side dish

Time 5h

Number Of Ingredients 7

1 1/2 pounds trimmings from a 9- or 10-pound piece of beef for roasting (include both fat and lean, and bone scraps, if any)
2 large carrots
2 large ribs celery
1 large onion
Stems for 1/2 pound mushrooms
1/2 cup parsley
4 quarts white stock (chicken, duck, veal or pork), or brown stock

Steps:

  • Heat the oven to 375 degrees.
  • Cut the meat and fat into small dice, put them into a roasting pan (along with bones) and roast in the oven for 1 hour, or until browned.
  • Trim all the vegetables, chop them fine, add them to the browned meat in the pan and continue roasting for a half hour to an hour longer, or until they are browned (but not blackened). Meanwhile, boil the stock down by half in a stockpot.
  • Remove the roasting pan from the oven, set it over a top burner, add a quart of the stock to it and stir and scrape the pan to release all the browning. Empty the pan into the stockpot, rinse it with a little water to get out any remaining pieces, add the rinse water to the pot, and simmer, covered, for 3 hours.
  • Strain the finished gravy into a container and refrigerate both it and the residual solids overnight. Remove the cake of fat from the gravy before reheating. Add to the gravy any meat juices (defatted) that the roast gives up. (The solids may be made into a spread by adding salt, dry mustard and finely diced celery.)

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