Ovenbeefandgravyawesome Recipes

ROAST BEEF WITH GRAVY

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.

OVEN BEEF AND GRAVY (AWESOME)

Steps:

• Boil water then dilute bouillon cube (set aside this broth).
• Slice onion into rings, and cut up mushrooms (place in bowl and set aside).
• cut steaks to desired serving size (I cube them.).
• Coat steak pieces in flour, then salt and pepper them well.
• Heat oil in large frying pan on med high.
• Place meat in oil and sear till brown (2 minutes usually works).
• Remove meat from oil and place into a glass casserole dish.
• Leave oil on heat and and 1/4 cup of flour and stir in left over hot oil then quickly add mushrooms and onions.
• Stir in heat till browning slightly, then slowly stir in broth.
• Let this thicken slightly then pour over meat.
• In casserole dish of meat and grave stir in rosemary and celery seed.
• Cover and cook in preheated oven at 325 degrees for 2 1/2- 3 hours (meat will be very tender).

EASY OVEN BEEF AND GRAVY

Steps:

• Mix the soups and water together using a electric mixer in a bowl.
• Place the cubed beef in a oven proof dish.
• Pour the soup mix over the beef and gently fold until all the meat is covered.
• Cover the dish and bake at 325 for 2 hours, stirring several times.
• Serve this over mashed potatoes or noodles.

ROAST BEEF MELT WITH BEEF GRAVY RECIPE

Steps:

• Heat oil in heavy large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Remove onions from skillet; set aside.
• Spray same skillet with cooking spray; heat on medium heat. Add bread slices; cook 2 to 4 min. or until bottoms are golden brown. Turn; top with meat, onions and cheese. Cover; cook 2 to 4 min. or until bottoms of sandwiches are golden brown and cheese is melted. Meanwhile, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
• Drizzle gravy over sandwiches just before serving.