MAKE-AHEAD MADEIRA GRAVY
Serve this vegetarian gravy as is, or use it as a base for a turkey gravy. If you don't have any madeira, swap it out for the same quantity of dry sherry
Provided by Good Food team
Categories Condiment
Time 50m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
- Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
MADEIRA GRAVY
A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)
Provided by Sara Buenfeld
Time 10m
Number Of Ingredients 5
Steps:
- Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.
Nutrition Facts : Calories 75 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.67 milligram of sodium
POTTED STUFFED BEEF HEART AND MADEIRA GRAVY
From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time.
Provided by Chocolatl
Categories Meat
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
- Stir in rice.
- Add poultry seasoning, salt, and pepper, and set aside.
- Remove cords and excess fat from heart.
- Season with salt and pepper.
- Sew heart partially closed with large needle and heavy thread, leaving a pocket.
- Fill with rice mixture (if any is left over, heat separately).
- Sew closed.
- Heat remaining butter and oil in Dutch oven until bubbly.
- Add heart and brown on all sides.
- Add water.
- Cover and simmer over low heat until tender, about 3 hours.
- Remove heart and let rest 15-20 minutes.
- Remove threads and slice thin.
- For gravy:.
- Blend flour and wine.
- Stir flour mixture into pan juices and cook and stir until slightly thickened.
- Sprinkle parsley over meat and serve with gravy.
Nutrition Facts : Calories 109, Fat 6.1, SaturatedFat 3, Cholesterol 11.4, Sodium 36.8, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 1.1
PENNSYLVANIA DUTCH STUFFED BEEF HEART
Thrifty farmers used everything at butchering time. Nowadays, you can order heart from your butcher or meat man. Long slow simmering yields a tender, delicious meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beef Organ Meats
Time 5h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Soak heart in cold water one hour.
- Wash thoroughly and remove large arteries and veins.
- Combine remaining ingredients and fill heart.
- Tie securely with cooking twine.
- Cover with boiling water and simmer for three hours or until meat is tender.
- Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
- Bake at 350°F until golden brown.
- Carve crosswise in 1/2 inch slices.
Nutrition Facts : Calories 55.7, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.1, Sodium 111.5, Carbohydrate 5.4, Fiber 0.2, Sugar 1.2, Protein 1
BEEF HEART JERKY FOR DOGS
Beef heart is highly nutritious and in this area is very cheap and sometimes free. I cut the slices at least 1/2" thick so the pups can chew it for a while.
Provided by Axe1678
Categories Beef Organ Meats
Time 20h10m
Yield 20-25 serving(s)
Number Of Ingredients 2
Steps:
- Cut the heart in 1/2" by 1/2" strips.
- sprinkle with a light dusting of garlic powder if using.
- place on dehydrator trays with plenty of room between the strips.
- dehydrate at 150F for approximately 20 hours.
- If you don't own a dehydrator, this can be done in your oven on it's lowest setting with the oven door propped open an inch or two.
Nutrition Facts :
MADEIRA GRAVY
Classic sauce for Christmas. This version doesn't use any roasting juices or goose fat so is veggie friendly.
Provided by PinkCherryBlossom
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and add flour. Cook until flour is nut brown.
- add mushrooms and stock and stir for 2 - 3 minutes Then leave over a gentle heat for for 10 minutes.
- Add soy and sherry/madeira.
- Serve.
Nutrition Facts : Calories 92.8, Fat 6.9, SaturatedFat 0.7, Sodium 252.4, Carbohydrate 6, Fiber 0.9, Sugar 1, Protein 1.4
BRAISED BEEF HEART
This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.
Provided by momthecook 2
Categories Beef Organ Meats
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
- Roll into a roast form and tie with string.
- Brown in the oil on all sides.
- Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
- Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
- After 2 hours, add the bread crumbs.
- When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
- Slice the heart lengthwise into 1/4" slices.
Nutrition Facts : Calories 339.3, Fat 14, SaturatedFat 3.9, Cholesterol 281.3, Sodium 400.7, Carbohydrate 8.9, Fiber 0.7, Sugar 1.5, Protein 41.7
MADEIRA MUSHROOM GRAVY (TO GO WITH OVEN ROAST)
This recipe makes the assumption that you are serving it with a roast. I have had many compliments on the flavor of this gravy. The recipe was originally in a 1989 book called "The Spirit of Christmas Book Three"
Provided by Bergy
Categories Sauces
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
- Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
- Add beef broth, tomato paste and madeira wine, blend well.
- Stir in the mushrooms and flour.
- Stir until the gravy is slightly thickened.
- Season to taste Serve.
Nutrition Facts : Calories 113, Fat 8.9, SaturatedFat 5.5, Cholesterol 23, Sodium 203.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1.6, Protein 1.8
LEFTOVER MAGIC BEEF
Make and share this Leftover Magic Beef recipe from Food.com.
Provided by 4-H Mom
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over high heat.
- Add broccoli florets, mushrooms and carrots, saute 2 minutes.
- Add water, bring to a boil. Crumble in noodles (not seasoning packets).
- Simmer, covered, 3 minutes or until noodles are almost soft.
- Stir in beef strips and stir-fry sauce. Simmer uncovered 1 minute more or until noodles are soft.
BRAISED STUFFED BEEF HEART
Make and share this Braised Stuffed Beef Heart recipe from Food.com.
Provided by Chocolatl
Categories Beef Organ Meats
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season meat inside and out with salt and pepper.
- Stuff heart with prunes and chopped apple.
- Close opening with skewers.
- Melt 2 tablespoons of the shortening in a heavy pan with a lid.
- Brown meat on all sides,
- Remove meat from pan.
- Add onion and remaining shortening.
- Saute onion until softened.
- Return meat to pan.
- Add water.
- Cover and simmer 1 1/2 hours, or until meat is tender, adding more water if necessary.
- Add apple halves to pan.
- Cover and simmer 15 minutes, or until tender.
- Remove meat and apples to serving plate and keep warm.
- Place onion and pan drippings in bowl of food processor and puree.
- Place 2 teaspoons jelly in each apple half.
- Slice meat across the grain and serve with pureed onion mixture.
- Variation: Instead of fruit, stuff heart with fresh parsley.
Nutrition Facts : Calories 160.9, Fat 6.6, SaturatedFat 1.6, Sodium 4.2, Carbohydrate 27.4, Fiber 3.6, Sugar 19.1, Protein 0.7
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