BROWN GRAVY
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
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.
OLD FASHIONED BROWN GRAVY
Old-fashioned brown gravy. Made from meat drippings.
Provided by dlkg
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.8 g, Cholesterol 13.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 30 mg, Sugar 2.9 g
BROWN GRAVY FROM ROASTING BAG
This is a gravy made from #rz.50337 pot roast. Wheather your roast has a lot of juices or little this still makes for a rich and delicious gravy.
Provided by Country Cook in Okl
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour leftover juices from pot roast into gravy seperator if you have a lot left. Drain broth into small pan using as little of the grease that you can. Using a spoon dip onion and other spices left from roast from bottom of seperator. Discard remaining grease.
- If your juices are thicker use what is left it will dilute with rest of mixture.
- Add half & half,pimento,salt,pepper and broth to mixture. Combine cornstarch with small amount of water just utill smooth. Add the rest of, or enough water for a small pan of gravy taste as you add water to make sure not to get broth too weak,or depending on how much broth you had left from roast.
- Stir while cooking over medium heat until boiling. Cook to desired thickness.
- Don't boil too long.cornstarch will break down and go back to being thin if over boiled.
Nutrition Facts : Calories 12.6, Fat 0.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 1.9, Carbohydrate 2, Protein 0.1
POT ROAST WITH POTATOES, CARROTS & ONION GRAVY
Provided by Taste of Home
Time 2h45m
Yield 7 to 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.
Nutrition Facts :
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