Fries With Onion Gravy Recipes

Steps:

• Heat oil in a 12-inch frying pan over medium heat and add the onions.
• Cook slowly over med-low heat, stirring occasionally, until onions are deep golden brown, being careful not to burn the onions toward the end of the cooking time.
• Stir in the flour, add 1/2 cup beef broth, and stir well.
• Cook, stirring, over med-low heat for 3 minutes.
• Add 1/2 cup more beef broth, mixing well, and continue to cook, stirring occasionally, for 10 minutes.
• Add remaining broth, mix well, and cook for 5 minutes longer.
• Season gravy with pepper (and salt, if needed).
• Assembly--Preheat broiler.
• Place cooked fries on a rimmed baking sheet and sprinkle with salt and pepper.
• Sprinkle cheese evenly over the fries and place under the broiler just until cheese melts.
• Remove from broiler, place fries on a serving platter, and pour the Onion Gravy over the top.

Steps:

• Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt.
• Preheat the oven to 375 degrees F.
• Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve.
• In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water.

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
• Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
• Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Steps:

• In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
• Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
• Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

Steps:

• Boil 1-1/2 cup water, add onion soup mix and simmer for 5 minutes. Add 1/2 cup water and 2 teaspoons flour. Bring to a boil.

Steps:

• Slice the potatoes into thin slices. Fry potatoes, onion and green pepper in butter in a large skillet.
• Once the potatoes are fried to your liking, add the beaten eggs. Stir mixture and cook until the eggs are done.
• While the potato mixture is cooking, brown the pound of sausage in another skillet breaking up the sausage into small chunks.
• Once the sausage is completely cooked, mix the milk and flour together until smooth and add to the sausage. Cook over medium-high heat until the sausage gravy thickens.
• Serve the sausage gravy over the German Fries.

Steps:

• Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
• Spray a non-stick skillet, and brown patties on both sides.
• Add dry onion soup mix and 1 1/2 cup water.
• Cover pan tightly and simmer for 20 minutes.
• Remove patties to a plate.
• In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
• Stir flour and water into onion gravy.
• Stir constantly with a whisk until it comes to a boil.
• Boil 1 minute.
• Return patties to pan.
• Serve with mashed potatoes or hot cooked noodles.