Meat Gravy Recipes

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BROWN GRAVY



Brown Gravy image

No drippings are needed for this very simple and super quick homemade brown gravy that's perfect for mashed potatoes, meatloaf or even French fries. You'll never use packet gravy again.

Provided by Food Network Kitchen

Time 10m

Yield 2 cups

Number Of Ingredients 6

2 cups beef stock
3 tablespoons cornstarch
1 teaspoon onion powder
1 teaspoon soy sauce
1 beef bouillon cube, crushed
1 tablespoon heavy cream

Steps:

  • Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.

MEATBALLS & GRAVY



Meatballs & Gravy image

This is such a delicious and comforting meal. It is really very easy and I recommend making the meatballs rather than using frozen ones. I like to serve buttered noodles as a side or over mashed potatoes! Recipe is from Family Circle.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/4 lbs lean ground beef
1 egg, lightly beaten
1/3 cup unseasoned breadcrumbs
1/2 teaspoon garlic salt
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small onion, halved and thinly sliced (I use a large onion)
1 cup mushroom, sliced (can use more)
2 tablespoons flour
1 (14 1/2 ounce) can beef broth
1/4 teaspoon ground nutmeg
salt, to taste

Steps:

  • Heat oven to 350 degrees; place a rack on a baking sheet and coat with nonstick cooking spray.
  • In large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 t Italian seasoning, 1/4 teaspoon of the black pepper.
  • Form into 40 meatballs, about 1 level tablespoon each.
  • Place on prepared rack over baking sheet.
  • Bake meatballs at 350 degrees for 20 minutes.
  • Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
  • Add onion and mushrooms and cook 6-7 minutes, stirring occasionally or until lightly browned.
  • Sprinkle flour over the mixture, stir and cook 1 minute.
  • Gradually stir in beef broth until flour is completely incorporated into the liquid.
  • Bring to a simmer.
  • Stir in the remaining 1/2 t Italian seasoning, 1/4 t pepper and the nutmeg.
  • Add salt to taste.
  • Add meatballs to the skillet and reduce heat to medium low.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Serve with buttered egg noodles, if desired.

Nutrition Facts : Calories 378.7, Fat 20.5, SaturatedFat 6.8, Cholesterol 146.1, Sodium 975, Carbohydrate 12.1, Fiber 1, Sugar 1.7, Protein 35

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.)

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.

BEST EVER MEATLOAF WITH BROWN GRAVY



Best Ever Meatloaf with Brown Gravy image

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Provided by MARBALET

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1 egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
  • Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
  • While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g

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 :

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Top Asked Questions

How to make beef gravy?
This gravy is made by thickening a beef broth and onion soup mixture with a cornstarch mixture. You can also thicken this gravy using a flour-based roux as well. These are so easy to cook, and cleanup is a breeze too, with only one pot! Brown beef with oil and add onions. Add remaining ingredients and simmer until beef is tender.
How do you make meatloaf and gravy with ground beef?
Simply Delicious Meatloaf & Gravy is a no-brainer recipe if you have a package of ground beef on hand. 5 ingredients (4 if you don't count the water) and you've got a dish that everyone will love! Heat the oven to 350°F. Season the beef with salt and pepper. Thoroughly mix the beef, bread crumbs and egg in a large bowl.
How long to cook beef gravy for potatoes?
Try this beef gravy recipe on your favorite roast, vegetables, or mashed potatoes. 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.
How do you make gravy with cornstarch?
Instructions 1 In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. ... 2 Turn heat down to medium, add remaining oil and onion. ... 3 Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. ... 4 To thicken gravy, combine cornstarch with 1/3 cup cold water. ... 5 Taste and season with salt and pepper. ...

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