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.
OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC
Steps:
- Preheat oven to 300°.
- Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
- Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
BRAISED BEEF AND VEAL WITH TOMATO GRAVY
Provided by Emeril Lagasse
Categories Beef Breakfast Brunch Braise Dinner Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 main-course servings
Number Of Ingredients 21
Steps:
- Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.
- Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
- Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.
SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS
Provided by Food Network
Categories appetizer
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
- Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
- Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
- Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
- In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
- Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
- Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
- Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
- One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
- To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.
BEEF WITH TOMATO GRAVY
Use any cut of tender beef that you desire, this tastes even better the next day --- add in some mushrooms too, serve with cooked noodles.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the flour with the seasoned salt and pepper in a bowl.
- Light coat the beef cubes with the flour mixture.
- Heat oil in a heavy pot over medium-high heat until hot.
- Brown the beef on all sides; remove to a bowl.
- Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits.
- Add in the garlic and dried red pepper flakes (if using) saute for 1 minute.
- Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine.
- Return the beef back to the pot.
- Season with pepper.
- Cover and simmer on top of the stove until the beef is very tender (about 2 hours).
- Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.
Nutrition Facts : Calories 737.6, Fat 46.5, SaturatedFat 16.1, Cholesterol 152, Sodium 438.9, Carbohydrate 26.6, Fiber 4.5, Sugar 9.9, Protein 49.4
BRAISED BEEF IN TOMATO SAUCE
Make and share this Braised Beef in Tomato Sauce recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 150C/130C Fan/Gas 2. Put the slices of braising steak in a roasting tin. Halve then slice the onion, then add to the tin along with the chickpeas (drained and rinsed) and mushrooms. Add the tomatoes, stock, and sweet chilli sauce.
- Cover the tin with a double layer of foil, sealing it tightly, and cook for 4 hours.
Nutrition Facts : Calories 349.9, Fat 20.1, SaturatedFat 7.9, Cholesterol 25.4, Sodium 994.2, Carbohydrate 32.2, Fiber 7, Sugar 5.6, Protein 11.5
More about "braised beef and veal with tomato gravy food"
BRAISED BEEF - CRAVING TASTY
From cravingtasty.com
BRAISED BEEF WITH TOMATO - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BRAISED BEEF WITH TOMATO SAUCE - THE NEWLYWED CHEFS
From thenewlywedchefs.com
BRAISED BEEF WITH TOMATOES AND GNOCCHI - BLUE BOWL
From bluebowlrecipes.com
BRAISED BEEF AND VEGETABLES - RICARDO
From ricardocuisine.com
BRAISED BEEF RAGU ~ SHREDDED BEEF IN RICH TOMATO …
From agoudalife.com
BRAISED VEAL SWEETBREADS WITH FENNEL AND TOMATO - COOKING …
From cookingchanneltv.com
SMOKY TOMATO-BRAISED VEAL SHOULDER WITH POTATOES - FOOD & WINE
From foodandwine.com
BRAISED VEAL WITH TOMATOES RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
2,163 BRAISED BEEF TOMATO SAUCE STOCK PHOTOS
From dreamstime.com
BRAISED BEEF WITH TOMATOES AND MUSHROOMS - SKILLETS AND POTS
From skilletsandpots.com
BRAISED BEEF AND TOMATO GRAVY RECIPE - PINTEREST
From pinterest.com
~ STEWED-TOMATO GRAVY FOR MOM'S ALL-BEEF MEATLOAF - KITCHEN …
From bitchinfrommelanieskitchen.com
OVEN-BRAISED BEEF WITH TOMATOES AND GARLIC – SMITTEN KITCHEN
BEEF ROAST WITH TOMATO-WINE GRAVY RECIPE - EATINGWELL
From eatingwell.com
BRAISED BEEF WITH TOMATO GRAVY - THE OLIVE AND THE SEA
From theoliveandthesea.com
OVEN BRAISED BEEF WITH TOMATO SAUCE & GARLIC - THE WAY TO HIS …
From thewaytohisheartblog.com
BRAISED BEEF AND VEAL WITH TOMATO GRAVY RECIPE
From friendseat.com
BEEF AND NOODLES WITH TOMATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL BRAISED WITH CHERRY TOMATOES | RICARDO
From ricardocuisine.com
BRAISED BEEF WITH TOMATOES AND ONIONS - COUNTRY LIVING
From countryliving.com
BRAISED VEAL SHANKS WITH WHITE BEAN AND TOMATO SAUCE
From bigoven.com
HOW TO MAKE BRAISED BEEF RECIPE LIKE AN ITALIANVINCENZO'S PLATE
From vincenzosplate.com
BRAISED BEEF AND VEAL WITH TOMATO GRAVY FOOD- WIKIFOODHUB
From wikifoodhub.com
BRAISED VEAL CHOPS WITH TOMATOES AND PEAS - VEAL RECIPES
From goodhousekeeping.com
BRAISED VEAL SWEETBREADS WITH FENNEL AND TOMATO - FOOD …
From foodnetwork.ca
BRAISED VEAL & BEEF - JOSEPH'S GOURMET PASTA
From josephsgourmetpasta.com
BRAISED BEEF WITH RED WINE AND TOMATOES - THE SEASONED MOM
From theseasonedmom.com
TOMATO BRAISED BEEF ROAST RECIPE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
OVEN-BRAISED BEEF WITH TOMATOES AND GARLIC - SMITTEN KITCHEN
From smittenkitchen.com
BEEF STEW IN RED WINE SAUCE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
BRAISED LEG OF VEAL IN TOMATO AND OLIVES RECIPE - GOOD FOOD
From goodfood.com.au
BRAISED VEAL WITH RED SAUCE: TOO GOOD TO BE TAKEN FOR GRANTED
From pandespani.com
BRAISED BEEF WITH BACON AND TOMATO - THE NEW GROCER
From thenewgrocer.com
BRAISED VEAL SHANKS WITH CITRUS AND SAGE
From veal.org
BRAISED BEEF AND VEAL WITH TOMATO GRAVY RECIPE - TEXTCOOK
From textcook.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BRAISED VEAL RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love