EASY RICH ONION GRAVY
Steps:
- Gather the ingredients.
- Melt the oil and butter in a large saucepan over a gentle heat to ensure the butter does not burn.
- Add the thinly sliced onions to the pan, stir, and cover with a lid.
- Cook slowly on low heat for approximately 10 minutes or until the onions are soft and translucent. Take care not to burn them. The onions should not be browned but soft and translucent instead.
- Add the sugar and balsamic vinegar to the onions and stir well to ensure the onions are coated. Cover again with the lid and continue to cook for a further 5 minutes, again making sure they don't burn.
- Add the beef stock to the pan and stir well. Increase the heat and boil gently, uncovered, for 5 minutes.
- In a heatproof jar, liquid measuring cup, or bowl, mix the cornstarch with the cold water to create a thin, lump-free paste.
- Pour a little of the hot gravy into the starch mixture and shake or mix thoroughly.
- Pour the starch mixture back into the gravy. Raise the heat to high and boil hard for 10 minutes, or until the gravy is slightly thickened.
- Season with salt and pepper and keep warm until ready to serve.
Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 1 g, Fat 4 g, ServingSize 1 gravy boat (16 servings), UnsaturatedFat 0 g
POT ROAST IN RICH GRAVY
Provided by Melissa Roberts
Categories Wine Beef Onion Tomato Braise Passover Dinner Meat Carrot Parsnip Red Wine Family Reunion Potluck Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).
- Heat 3 tablespoons oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes. Transfer to plate.
- Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.
- Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.
- Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid. Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.
- Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 2 cups braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.
- Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.
RICH TURKEY GRAVY
While the turkey roasts, it releases tons of concentrated flavor into the pan-this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work.
Categories Sauce Thanksgiving Bon Appétit
Yield 8-10 Servings (Makes about 4 1/2 cups)
Number Of Ingredients 8
Steps:
- Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.
- Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
- Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.
RICH GRAVY
To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8 to 10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)
- Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.
- Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving.
RICH VEGETARIAN GRAVY
Just because you don't eat meat doesn't mean you can't enjoy a delicious, rich, hearty gravy with your mashed potatoes. This is my own version that I've fine tuned over the years. Be sure to cook the onions and garlic until just before they brown to get as much flavour as possible. Browning them too much can make for a bitter, crunchy gravy and under cooking them will make the gravy bland. Vary the amount of liquid depending on how thick you want it. I prefer Knorr vegetable stock pots, and the Worcester sauce is optional. The measurements are approximate
Provided by Glitterhoof
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt butter in a sauce pan over medium heat along with oil, onions and garlic. Let simmer for a few minutes until onions are tender and just starting to brown.
- Turn heat as low as possible (or remove pan from heat) and stir in flour until you have a smooth paste. Return to a low heat and cook for a minute or two.
- Remove from heat and stir in the tamari, Worcester sauce, pepper and stock pot and stir until combined. If you find the mixture is too thick add a splash of cold water and continue stirring. Gradually add about a cup of water and stir until combined.
- Add more water (at least 1/2 a cup or more if you like thinner gravy) and return to stove over medium heat and keep stirring until warm and thick.
- Serve with your favourite veggie sausages and mashed potatoes and enjoy!
Nutrition Facts : Calories 409.2, Fat 36.8, SaturatedFat 16.5, Cholesterol 61, Sodium 743, Carbohydrate 18.1, Fiber 1.4, Sugar 2.2, Protein 3.5
ROUND STEAK IN RICH GRAVY
Make and share this Round Steak In Rich Gravy recipe from Food.com.
Provided by keen5
Categories Steak
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle one side of meat with half the flour; pound in with meat mallet.
- Turn meat and pound in remaining flour.
- Cut meat into 6 to 8 serving pieces.
- Melt shortening in large skillet; brown meat in shortening over medium heat, about 15 minutes.
- Sprinkle onion soup mix over meat.
- Mix water and mushroom soup; pour over meat.
- Cover tightly; simmer 1-1/2 to 2 hours or until tender.
- Place meat on warm platter.
- Heat remaining gravy mixture to boiling, stirring constantly; pour over meat.
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