Beefy Tasting Very Very Low Sodium Gravy Recipes

Steps:

• Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.

Steps:

• In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.

Steps:

• Put water, dried bouillon, spices, and mushrooms in a saucepan and bring to a low boil. After boiling begins, turn the heat down to low simmer.
• Place 1/4 cup of milk in microwave on medium and heat until small bubbles begin to form. (Use microwave safe container, time will depend on microwave wattage.).
• While bouillon mixture and milk are heating, put beef tallow and butter in medium pot, 4 quart, and turn heat to medium high. When bubbling starts, begin whisking and add flour. Continue whisking until the roux is dark brown. NOTE: Because beef tallow has a high smoke point - 450 degrees - a dark brown roux can be achieved in about 5 minutes.
• Strain the bouillon mixture and place next to the roux along with the hot milk. NOTE: While performing this step, turn off the heat under the roux so that it won't burn.
• Turn the heat under the roux back to medium high and begin whisking while slowly adding the bouillon. Continue whisking and add the hot milk. Bring to low boil for two minutes, while continuing to whisk.
• Remove the roux from heat and mix a water/cornstarch slurry. Whisk the slurry into the roux. NOTE: The slurry can be prepared in advance.
• Taste and adjust spices as necessary. Serve or store in refrigerator or freezer.

Steps:

• In 2 quart saucepan, bring soup mix, flour and water to a boil.
• Simmer uncovered, stirring occasionally, 5 minutes or until thickened

Steps:

• In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
• In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.