KITTENCAL'S BEEF POT PIE
I always make this pot pie with the left over gravy from my blade pot roast (recipe#151068) if I don't have 2 cups I add in some consomme or beef broth to make up the 2 cups, but you can use any leftover gravy recipe or just use canned consomme or beef broth, but I have to say it's much better using gravy --- this can also be made using a double pastry but I don't bother with that it's just as good, and easier using just one pastry top --- make certain to simmer all the sauce with the cooked beef on top of the stove for about 15-20 minutes, this will improve and intensify the filling mixture --- do not season with salt until just before ready to transfer into the pie dish or casserole, trust me the beef filling is so good you may find that you will have it half eaten before you even get a chance to bake it in the crust and it's also wonderful topped on baked puff pastry shells too --- please do not omit the potatoes and carrots, they add so much to this pot pie --- you will love this!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
- In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
- Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
- Add in garlic and cook 2 minutes.
- Stir in the tomato paste for 1 minute.
- Stir in flour, then whisk for 1 minute.
- Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
- Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
- Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
- Add in the cooked potatoes and carrots; mix to combine.
- Season with salt if needed.
- Pour the mixture into deep-dish pie plate or casserole dish.
- Top with pie pastry, leaving about 1-1/2 inches all around the dish.
- Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
- Place on a baking sheet to catch any spills.
- Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
- Delicious!
Nutrition Facts : Calories 661.2, Fat 33.8, SaturatedFat 14.9, Cholesterol 44.1, Sodium 1190.9, Carbohydrate 78.4, Fiber 9.7, Sugar 9.4, Protein 15.4
KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)
Comfort food at it's best, this is a family favorite that goes back years! --- Jimmy Dean has a wonderful bulk sausage roll that will work great for this recipe, you may adjust the pepper flakes to suit heat level, my family likes extreme heat so I use 2 heaping teaspoons or you may use spicy sausage meat --- serve this over biscuits, I also like to serve it over mashed potatoes or fries :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
- Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
- Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
- Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
- Add in salt and ground black pepper.
- Serve over biscuits.
KITTENCAL'S EASY MAKE ANYTIME FAT-FREE GRAVY
This is a wonderful easy and quick no-fat gravy that may be used with canned broth or de-fatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth --- if you are using chicken or turking drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture --- this is a wonderful recipe for no-fat gravy!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium heavy-bottomed saucepan combine the broth with black pepper, garlic powder,and chicken boullion powder; cook over medium-low heat until at a simmer.
- In a bowl whisk the flour with milk until smooth; add to the simmering broth stirring constantly with a whisk.
- Continue stirring until bubby and thickened.
- Season with more black pepper if desired.
Nutrition Facts : Calories 45.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 540.4, Carbohydrate 7.8, Fiber 0.3, Sugar 1.9, Protein 2.4
KITTENCAL'S ONION GRAVY
I have a family of onion-lovers so I always double the recipe, this gravy has tons of flavor, if you love onions then then you will love this! If you want a dark richer gravy then omit the water and use 1 cup consomme. This is delicious served with a pork roast and mashed taters or over fries, do not add in any extra salt until end of cooking :)
Provided by Kittencalrecipezazz
Categories Onions
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat the butter over medium heat, add in sliced onions with sugar; saute for about 20-22 minutes or until the onions are softened and lightly browned.
- Add in the flour and cook/whisk stirring for about 1 minute.
- Add/stir in water, beef broth, consomme Worcestershire sauce and black pepper; simmer stirring and scraping up the browned bits, until the gravy is slightly thickened (about 8-10 minutes).
- Season with more black pepper and add in salt if desired.
- Adjust the Worcestershire sauce to taste.
Nutrition Facts : Calories 310.8, Fat 20.9, SaturatedFat 13.1, Cholesterol 54.2, Sodium 679.8, Carbohydrate 27.5, Fiber 1.8, Sugar 8.3, Protein 5
MEATBALLS IN BEEF GRAVY
For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Mix all meatball ingredients in a bowl using clean hands.
- Shape into 1-inch balls.
- Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
- You may drain some fat from the skillet but leave in about 3 tablespoons.
- Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
- Add in mushrooms cook stirring until softened.
- Add in flour and stir for 1 minute.
- Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
- Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
- Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
- Season with salt to taste if desired.
- At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).
Nutrition Facts : Calories 534.4, Fat 34.9, SaturatedFat 13.7, Cholesterol 154.1, Sodium 495.5, Carbohydrate 23.7, Fiber 1.7, Sugar 5.4, Protein 31.5
KITTENCAL'S SALISBURY STEAK WITH MUSHROOMS AND ONION GRAVY
This is total comfort food at it's very best! ---to save time this may also be made using store bought frozen hamburger patties ---the yield amount for this is six if you like lots of gravy then increase amounts to 3 cups beef broth and 6-7 tablespoons flour --- this is a must served with mashed potatoes :)
Provided by Kittencalrecipezazz
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine all hamburger mixture until combined.
- Shape into 6 patties.
- Heat oil in a large skillet over medium-high heat.
- Add in hamburger patties, cook until browned on each side (about 3-4 minutes per side, the burgers do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.
- To the same skillet add in sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened (adding in more oil if needed).
- Add in flour and cayenne pepper; stir for 2 minutes.
- Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point you may add in the beef bouillon powder).
- Add in the patties back to the skillet.
- Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.
KITTENCAL'S EASY NO-FAIL MAKE ANYTIME TURKEY GRAVY
I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half and for a thinner gravy reduce flour by 1 tablespoon --- also see my recipe#314890 for more of my recipes visit www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 5 cups (approx)
Number Of Ingredients 5
Steps:
- Drain the pan drippings for the roasted turkey through a fine strainer.
- Let sit and then remove any fat from the top of the drippings.
- Add in chicken broth or water to make 4 cups if necessary.
- In a medium saucepan, melt margarine or butter.
- Add in lots of black pepper.
- Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
- Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
- Use right away or keep warm over lowest heat setting, whisk again before serving.
- **OPTIONS** to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder ---- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.
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