Beefy Tasting Very Very Low Sodium Gravy Food

LOW SODIUM BEEF TIPS AND GRAVY

Steps:

• Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until browned; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove mixture from pan to bowl.
• In large Tupperware container with lid add flour, steak bites, Mrs. Dash Table Blend and pepper. Shake to coat. Add olive oil to skillet over medium high heat. When oil is shimmering add steak and cook until browned. Remove previous waiting bowl.
• Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom.
• Then add beef broth and Herb-ox beef flavor. Simmer for 5 minutes; stirring a couple of times.
• Whisk Wondra or sieve flour into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add browning sauce a few drops at a time to taste.
• Add mushroom mixture and beef back to pan; simmer for at least 15 -20 minutes or until meat is tender.
• Mrs. Dash Table Blend & pepper to taste.
• Serve over egg noodles, rice or mashed potatoes.

LOW SODIUM BROWN GRAVY

Steps:

• In a medium sauce pan over medium heat, add and melt unsalted butter. Add garlic and saute 30 seconds to a minute.
• Add unsalted beef broth, low sodium Worcestershire sauce, browning sauce, Herb ox beef bouillon, garlic and onion powder. Bring to a low boil.
• In a small bowl whisk together cold water and corn starch until dissolved. Drizzle into boiling broth while whisking and reduce heat to low. Continue stirring until thickened.
• Season with pepper and above spices to taste as desired. Drip in more browning sauce for an even darker gravy.
• Serve hot over your favorite meats and potatoes or vegetables.

BEEFY TASTING, VERY, VERY LOW SODIUM GRAVY.

Steps:

• Put water, dried bouillon, spices, and mushrooms in a saucepan and bring to a low boil. After boiling begins, turn the heat down to low simmer.
• Place 1/4 cup of milk in microwave on medium and heat until small bubbles begin to form. (Use microwave safe container, time will depend on microwave wattage.).
• While bouillon mixture and milk are heating, put beef tallow and butter in medium pot, 4 quart, and turn heat to medium high. When bubbling starts, begin whisking and add flour. Continue whisking until the roux is dark brown. NOTE: Because beef tallow has a high smoke point - 450 degrees - a dark brown roux can be achieved in about 5 minutes.
• Strain the bouillon mixture and place next to the roux along with the hot milk. NOTE: While performing this step, turn off the heat under the roux so that it won't burn.
• Turn the heat under the roux back to medium high and begin whisking while slowly adding the bouillon. Continue whisking and add the hot milk. Bring to low boil for two minutes, while continuing to whisk.
• Remove the roux from heat and mix a water/cornstarch slurry. Whisk the slurry into the roux. NOTE: The slurry can be prepared in advance.
• Taste and adjust spices as necessary. Serve or store in refrigerator or freezer.

VEGETARIAN GRAVY (LOW-SODIUM & SUGAR-FREE)

Steps:

• Measure the vegetable oil into a small saucepan.
• Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
• Add the flour, yeast, and tamari to make a paste.
• Add the water gradually, stirring constantly.
• Bring the gravy to a boil on medium to medium-high heat, stirring constantly-- the gravy has to boil for it to thicken.
• Add pepper.
• Stir in the sliced mushrooms, if desired.
• Add salt substitute, if desired.
• If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
• Use a wire whisk to eliminate lumps.
• Pour the piping hot gravy onto toast, biscuits, vegetarian sausage, poultry stuffing, potatoes, or burgers.

BEEFY ONION ROAST WITH GRAVY

Steps:

• Pre heat over to 375 degree. In a small bowl mix the mayo and the dry soup mix. Cut garlic into thin slices. Cut slits into roast and place garlic slices in the slits. Place roast in a racked roasting pan. Cover the roast with the mayo mixture. Add the veggies around the roast. Cook for 45 minutes at 375 then reduce to 325 and cook until roast reaches 150 degrees for medium rare.
• To make the gravy.
• Remove veggies and roast and place on a serving plate. Place roasting pan over two burners and add beef brother and reduce on medium heat for about 10 minutes, Add the flour until the desired consistancy is acheived.
• Serve roast with gravy.