GRAVY FROM ROAST DRIPPINGS
Steps:
- Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
- At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
- Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.
BEEF ROAST WITH GRAVY
I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked. -Nancy Kreiser, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.
Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 995mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
COUNTDOWN #9 NO LUMP GRAVY
Provided by Alex Guarnaschelli
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat the stock in a large pot over medium heat. Add the turkey neck and bring to a simmer. Turn down the heat to low and let simmer for 20 minutes.
- Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan that you used to roast your turkey in over the burners of the stove, add the marsala and mustard to the pan, and warm it over low heat. Scrape the bottom of the pan to get the drippings and tasty bits off as the marsala reduces. Reduce the marsala until there is almost no liquid left in the roasting pan.
- Remove the neck from the stock. Use a small strainer to sift the flour into a medium bowl. Slowly add 1 cup of stock into the flour, whisking constantly to blend smooth and lump free.
- Whisk in the flour mixture and remaining chicken stock to the roasting pan. Reduce until the mixture thickens. Generally, a gravy is a thick sauce that is made fairly quickly. Cooking it for a while longer can help the starch in the flour break down and yield a slightly smoother texture. If any lumps, strain before serving. Transfer to a gravy boat.
LUMPLESS AROMA ROAST GRAVY
Number Of Ingredients 5
Steps:
- Heat au jus. In a pint jar, shake hot water and flour till smooth, then pour slowly while stirring into hot au jus. Lower heat and add bouillon, browning sauce, and salt and pepper to taste. Add more shaken warm flour-water or just hot water to thicken or thin. Superb over rice. Editor's Extra: If you have more or less than a cup of au jus, simply adjust flour and water.
Nutrition Facts : Nutritional Facts Serves
RUMP ROAST WITH MUSHROOM GRAVY
A very moist rump roast with a creamy, delicious mushroom gravy.
Provided by SuthernScott
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
- Cut onion in half. Pull apart petals and place on top of roast.
- Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.
- Slice roast and ladle gravy over individual servings.
Nutrition Facts : Calories 383 calories, Carbohydrate 5.6 g, Cholesterol 108 mg, Fat 20.9 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 7.9 g, Sodium 911 mg, Sugar 1.3 g
More about "lumpless aroma roast gravy recipes"
THANKSGIVING RECIPES: HOW TO MAKE SIMPLE GRAVY
From youtube.com
Author The New York TimesViews 88.2K
POT ROAST GRAVY {MADE FROM DRIPPINGS} | LIL' LUNA
From lilluna.com
5/5 (46)Total Time 15 minsCategory DressingCalories 11 per serving
HOW TO MAKE GRAVY - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
BEST POT ROAST GRAVY RECIPE WITH OR WITHOUT DRIPPINGS
From bakeitwithlove.com
OLD FASHIONED POT ROAST WITH GRAVY - 101 COOKING FOR …
From 101cookingfortwo.com
GRAVY RECIPE - EASY, FROM SCRATCH, NO DRIPPINGS
From recipetineats.com
GRAVY FROM ROAST DRIPPINGS - ALTON BROWN
From altonbrown.com
4.3/5 (3)Category Sauces & CondimentsServings 2Total Time 1 hr
- Remove roast from pan and pour off any fat, reserving 2 ounces. Place roasting pan over high heat (use 2 burners, if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3. At this point you basically have a jus, which could be used to sauce your roast.
- To create the gravy, heat the reserved fat over medium-high heat in a medium saucier. Add the flour all at once whisking vigorously. When the mixture thins and starts to bubble, reduce the heat to low and cut back on the whisking. Cook until you smell a toasty aroma, then cook 2 minutes more, stirring occasionally. Allow the roux to cool to room temperature.
- Whisk a quarter of the jus into the cooled roux. Return the heat to high and add all but 1/4 cup of the liquid. Cook until a simmer has been reached, which will result in a smoother sauce, but not a thicker one. Since starch-thickened sauces thicken as they cool, make your gravy a little on the loose by adding the last 1/4 cup of liquid. Serve over the warm roast.
QUICK AND EASY ROAST BEEF GRAVY - GLENDA EMBREE
HOMEMADE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
INSTANT POT BEEF POT ROAST WITH GRAVY | CHEW OUT LOUD
From chewoutloud.com
EASIEST ROAST PORK GRAVY RECIPE {NO- FAIL} - TALKING MEALS
From talkingmeals.com
HOW TO MAKE GRAVY FROM PAN DRIPPINGS - TASTE OF HOME
From tasteofhome.com
LUMP FREE HOMEMADE GRAVY RECIPE - BUSY CREATING MEMORIES
From busycreatingmemories.com
HOW TO FIX GRAVY (AND HOW TO MAKE IT WITHOUT DRIPPINGS)
From marthastewart.com
BEEF POT ROAST WITH GRAVY | ULTIMATE GUIDE - MOM'S DINNER
From momsdinner.net
ROASTED BONELESS TURKEY BREAST - + EASY PAN GRAVY!
From flavorthemoments.com
SIMPLE GRAVY YOU CAN MAKE AHEAD - THE NEW YORK TIMES
From nytimes.com
You'll also love