Healthy Beef Or Chicken Gravy Recipes

Steps:

• In a saucepan, saute onion, mushrooms and parsley in ¼ cup broth until vegetables are tender.
• Combine cornstarch, pepper, and ½ cup of broth; stir until smooth.
• Add to pan with the remaining broth.
• Bring to a boil, stirring occasionally; boil for 2 minutes.

Steps:

• Spray 2-quart glass casserole baking disk with non-stick cooking spray.
• Preheat oven to 250 degrees.
• Mix soup, sour cream and milk together in a large bowl.
• Set aside.
• The dried beef comes rolled inside of a glass jar.
• Leave it rolled up and cut into thin slices, then cut slices in half.
• Lay dried beef in the bottom of the prepared casserole.
• Place chicken on top in single layer.
• Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of mixture runs back into pan.
• Bake uncovered for 1-1/2 hours.
• Remove from oven and scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
• Return casserole to the oven and cook an additional 60-90 minutes, until sauce around chicken has browned slightly and is consistency of gravy.
• Serve chicken and gravy over cooked rice or pasta.
• To garnish, microwave peas 30 seconds; sprinkle over the chicken and rice/or pasta.
• NOTE: If sauce thickens too much before chicken has cooked at least 2-1/2 hours, add 1/4 cup water.
• Stir into gravy and continue cooking.
• NOTE: For Real gravy-lovers, double the soup, sour cream and milk so you'll be sure to have enough!
• This gravy is also delicious served over biscuits.

Steps:

• Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
• In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
• Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
• To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.