BEER ONION GRAVY
Beer onion gravy is a staple complementary to a number of dishes. Bangers and mash, Yorkshire puddings, grilled chicken, pork chops or portabello mushrooms, even steamed rice welcome its sweet and savory goodness.
Provided by CraftBeering
Categories Cooking with Beer
Time 30m
Number Of Ingredients 8
Steps:
- In a sauce pan over medium heat melt the butter.
- Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
- Cook until the onions are translucent and are beginning to caramelize.
- Add the flour and stir to incorporate, about one minute.
- Add the beer, stir and let reduce for a couple of minutes.
- Add the beef stock, stir and let reduce.
- In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.
Nutrition Facts : Calories 613 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 1/2 cup, Sodium 684 grams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BEEF ROAST AND ONION GRAVY
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
- Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
- Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.
BEER GRAVY
Make and share this Beer Gravy recipe from Food.com.
Provided by Pink Penguin
Categories Sauces
Time 45m
Yield 1 jug
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a large, heavey based saucepan.Add the onions, garlic & sugar & fry over a low heat for 25-30 mins, stirring occasionally, until the onionsare caramelised.
- Sprinkle with the flour & cook for 1 minute Gradually stir in the ale,stock & the marmite & bring to the boil.
- Reduce the heat & simmer, stirring occasionally, for 10 mins or until thickened.Keep warm until ready to serve.
ROUND STEAK WITH BEER AND ONION GRAVY
In my search for a new round steak recipe, I found this. The gravy is amazing! Beef round steak, slowly oven-braised in a seasoned beer and beef broth until fork-tender. Serve with mashed potatoes or egg noodles. I have made some minor revisions. Inspired by and Source: CooksRecipes.com
Provided by Chicagoland Chef du
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F (160°C).
- Season steak with salt and pepper.
- You can cut into large pieces or slice into 1" wide strips.
- Preheat a Dutch Oven, over medium-high heat. Spray with vegetable cooking spray and add 2 t canola oil.
- Brown steak on both sides; Set aside.
- Reduce heat to medium; add more canola oil if necessary . Cook onions until softened, about 5 minutes.
- Pour beer into Dutch Oven and bring to a boil, scraping up any browned bits from the bottom. Add the steak strips back to the Dutch Oven. Arrange onions on top of steak. Add bay leaf and sprinkle with thyme.
- Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato sauce or paste and bring to a boil.
- Pour gravy over steak and onions. Top with sliced mushrooms.
- Cover and bake until tender, about 1 1/2 to 2 hours.
- Remove bay leaf before serving.
- Makes 4 servings.
Nutrition Facts : Calories 588.6, Fat 35.9, SaturatedFat 14.4, Cholesterol 180.8, Sodium 992.4, Carbohydrate 10.3, Fiber 1.4, Sugar 3, Protein 50.4
SAUSAGE AND MASH, BEER AND ONION GRAVY
Absolutely British to the core, sausages and mash are always a favourite. This has a beer-spiked gravy that can't be beat.
Provided by Rick Stein
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute.
- Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
- For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through.
- Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
- Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.
EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BEER ONION GRAVY PORK ROAST
The seasoning in this pork roast is unusual and has flavors that remind us of fall and winter. We liked the slight hint of clove and allspice. It pairs well with the tender and moist pork. Blending the veggies makes the gravy the consistency of a thick soup and was tasty over mashed potatoes. There are a few extra preparation...
Provided by Diana Perry
Categories Roasts
Time 3h10m
Number Of Ingredients 11
Steps:
- 1. Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
- 2. Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
- 3. Stir all the spices into the beer.
- 4. Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
- 5. Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
- 6. Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
- 7. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
- 8. I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
- 9. If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.
SMOOTH BEER GRAVY
Make and share this Smooth Beer Gravy recipe from Food.com.
Provided by brandycliff
Categories < 30 Mins
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Add the flour to the pan drippings and stir until smooth.
- Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
- Adjust the consistency with the broth, if necessary.
- Add salt and pepper to taste.
Nutrition Facts : Calories 65.1, Fat 0.5, SaturatedFat 0.1, Sodium 257.7, Carbohydrate 6.9, Fiber 0.1, Sugar 0.2, Protein 2.5
SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD
Bangers and Mash British Style! Taken from Rick Stein's Recipe. See original here: http://www.bbc.co.uk/food/recipes/database/sausageswithmashedpo_757.shtml
Provided by English_Rose
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
- Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
- Stir in the flour and cook for 1 minute.
- Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
- Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
- For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
- Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
- Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
- Drain the potatoes and mash until smooth - a potato ricer does this really well.
- Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
- Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
- Pour over some of the gravy and serve with a good spoonful of English mustard.
Nutrition Facts : Calories 1080.2, Fat 78.1, SaturatedFat 29.9, Cholesterol 190.8, Sodium 1950.2, Carbohydrate 56.5, Fiber 7.9, Sugar 9, Protein 38.7
BEER AND ONION GRAVY
Great british style gravy. Serve over bangers and mash, roast beef, meatballs or just plain old mashed potatoes!
Provided by Alicia May
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Heat butter in a large saucepan,add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelized.Stir in flour and cook for 1 minute.
- 2. Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
- 3. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
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