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.
ROAST BEEF & PAN DRIP GRAVY
There is nothing like the aroma of Roast Beef in the oven. I make at least twice a month. it is the easiest thing to make. you can add what ever you like to the gravy, mushrooms or onions or both. Serve with mashed potatoes or make an open faced sandwich. Just remember to buy a Rump Roast to ensure your meat will be tender. ...
Provided by Juliann Esquivel
Categories Roasts
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. Set your oven to 350 degrees. Place your rump roast in a large pan such as a lasagna pan. Do not season at all. Place on the middle rack. You might have to remove the top rack. roast for 1 hour and 10 minutes. If you like your roast rare. If you like medium well then roast a little longer such as 10 minutes more.
- 2. Take out roast and let it rest for 15 minutes. Then slice aganist the grain very thin slices if you like your meat sliced thin. Now you season your meat with salt, black pepper and galic powder.
- 3. Make a gravy with the pan drippings add a cup of water to the pan heat on the stove add Gold Medal Wondra Flour sprinkled little by little into the drippings use a wire wisk. Stir good with the wisk to get up all the bits from the pan. All the flavor is in these bits and pieces. Season with salt pepper and garlic powder. When your drippings are a gravy consistency cook for a little while longer over a low flame(simmer) you may add sauteed mushrooms and onion to the gravey and cook a bit longer. If your gravy is too light add a little Kitchen Bouquet about a half teaspoon and stir well. Serve over your roast beef. Note: if you do not have enough pan drippings I use some beef consomee broth added to the drippings to increase to at least 2 cups gravy. Enjoy
- 4. I have another recipee for homemade gravy will post later tonight it is a little more complicated and i find that making gravy with the Wondra flour ensures a smooth gravy (no lumps)
PAN GRAVY
Rich and smooth gravy made from the beef drippings and Progresso™ broth-perfect to enhance the flavor of any dish!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
- Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.
Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 65 mg
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.
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
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- 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.
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