ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
CHICKEN LIVER AND (ROUX) GRAVY
It's easy and an authentic classic This recipe was given to me by duonyte in paragraph form when she responded to my question about cooking chicken livers. All I did was put her info in the form of a recipe, .
Provided by timoo
Categories Weeknight
Time 30m
Yield 4 4, 4 serving(s)
Number Of Ingredients 8
Steps:
- To Prepare Roux:.
- 4 Tbs Butter melted.
- 4 Tbs four wisp in until it's cooked a bit light brown.
- Add 0 or 1 or 2 cup of milk (Depending if broth added).
- Add 0 or 1 or 2 cups of broth (Depending if milk added).
- Set Roux aside.
- To prepare livers:.
- Saute Livers in 2 Tbs of Butter.
- When livers are almost cooked add chopped onion and mushrooms.
- Add Roux.
- May be served over mashed potatoes, pasta, or rice.
Nutrition Facts : Calories 381.7, Fat 25.4, SaturatedFat 14.2, Cholesterol 445.6, Sodium 419.6, Carbohydrate 14.5, Fiber 1.4, Sugar 2.5, Protein 24.4
MOM'S COUNTRY GRAVY
This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage.
Provided by Nancy Smith
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 19.8 g, Cholesterol 13 mg, Fat 21.5 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 454.7 mg, Sugar 7.7 g
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HOW TO MAKE A ROUX FOR GRAVY | EHOW
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- Gather your Ingredients. The first thing to note is that this recipe can be scaled up quite a bit. I roasted a small chicken for the pan drippings used here, which yielded much less fat than you'd get with a large Thanksgiving turkey.
- Separate the Fat from the Pan Drippings. If you've just finished roasting a chicken or turkey, the fat and pan drippings will be intermingled. Pour them into a liquid measuring cup and place the cup in the freezer for 5 to 10 minutes, or until the fat rises to the top.
- Measure the fat. See if there is 1/4 cup of fat. If not, add enough butter to get to 1/4 cup total. Advertisement.
- Start the Roux. Melt the fat in a medium saucepan over low heat, whisking. Once it's simmering, whisk in the flour. Advertisement.
- Cook the Roux. Whisk constantly for several minutes. At first the roux will be slightly thick but will eventually start to thin out. You want to heat the mixture long enough that the flour taste cooks away.
- Store the Roux or Prepare Gravy. Once the roux is finished, you can immediately start preparing a gravy, or you can transfer the mixture to an airtight container and store in the refrigerator for up to 72 hours.
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