Beef Gravy In A Snap Food

BEEF GRAVY IN A SNAP

Steps:

• In a large saucepan, bring 4 cups of warm water to a gentle boil.
• In a small bowl, add Beef Base and ¼ cup warm water, whisk until base dissolves; set aside.
• Reduce heat on stove to medium; pour base-water mixture into saucepan, whisk to combine.
• In another small bowl, add corn starch and cold water, whisk to combine.
• Slowly add cornstarch slurry into saucepan, cook and whisk until gravy thickens, about 2 minutes. Season with pepper.

BRAISED ROULADEN WITH PAN GRAVY

Steps:

• Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
• Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
• Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
• Serve the rouladen with the gravy.

BEEF GRAVY

Steps:

• Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
• Add salt and pepper.
• Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
• Turn heat to low and SLOWLY add broth, stirring constantly.
• It will spit & bubble so be careful.
• Add Kitchen Bouquet.
• Turn heat back up to medium.
• Continue stirring until gravy boils and thickens.
• Makes about 2 cups.

EASY BEEF GRAVY

Steps:

• Add one can of beef broth over medium heat and 1/4 cup cornstarch, mix using wire whisk. Add half stick of butter. Add 1/4 cup water or if available- skim foamy starch water from boiling potatoes with spoon and add about 4 tablespoons of this to pot. Add any meat drippings if available. Stir often. Add pepper. Cook to boil -- then simmer -- low -- salt to taste. using wire strainer- pour gravy into strainer over bowl or gravy boat. Serves 4-6.

HERBED BEEF STEW WITH SUGAR SNAP PEAS

Steps:

• Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
• Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
• Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
• Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
• Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.

GINGERSNAP GRAVY

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the fat and butter in a large skillet over medium heat.
• When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
• Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
• Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
• Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
• Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
• During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
• Strain the gravy.