SIMPLE BROWN GRAVY
This is how i make my brown gravy, and my fiance loves it this way. I hope you enjoy it too :) Mine tends to be more runny sometimes, so feel free to add more cornstarch slurry or use whatever thickening method you like. Sometimes I throw a little paprika in too, and this could easily be changed to make a chicken gravy simply by omitting the kitchen bouquet and using chicken bouillon. Also, sometimes I start the gravy by cooking the flour in the oil a little first then slowly adding water, then seasonings. Sorry for so much detail, just want everyone to know how easy it is to make yummy gravy from scratch :)
Provided by Cypress
Categories < 15 Mins
Time 15m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil all ingredients in a pot together, except for thickener.
- Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
- Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
BROWN GRAVY MIX
Make and share this Brown Gravy Mix recipe from Food.com.
Provided by Impera_Magna
Categories < 15 Mins
Time 10m
Yield 11 batches gravy
Number Of Ingredients 7
Steps:
- Combine all ingredients and store in an airtight container.
- To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.
Nutrition Facts : Calories 77.8, Sodium 2.5, Carbohydrate 18.5, Fiber 0.3, Sugar 0.1, Protein 0.2
SIMPLE AND DELICIOUS HOMEMADE BROWN GRAVY
Making homemade brown gravy is simple and quick. It tastes so much better than a mix. Follow this recipe for an easy and delicious brown gravy.
Provided by John Mitzewich
Categories Sauces
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring to a simmer , whisking constantly, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste and season with salt and pepper.
Nutrition Facts : Calories 196 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, Sodium 635 mg, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 5 g
BROWN GRAVY
Make and share this Brown Gravy recipe from Food.com.
Provided by internetnut
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan mix pepper, cornstarch, beef bouillon, worcestershire sauce, and cold water.
- Bring to a boiling over medium heat, boil 1 minutes until thick stirring often.
- Stir in browner gravy.
Nutrition Facts : Calories 17.3, Sodium 33.4, Carbohydrate 4.1, Fiber 0.1, Sugar 0.1, Protein 0.2
BROWN BEEF GRAVY RECIPE
Consider this Homemade Brown Beef Gravy foolproof and a staple for your recipe arsenal! Always smooth, savory, with the perfect smothering consistency! It's great for family dinners and holiday meals alike.
Provided by Kelly Anthony
Categories Condiment
Time 12m
Number Of Ingredients 8
Steps:
- Add the butter or the meat drippings to a saucepan over medium heat. Immediately after the butter has melted, sprinkle with the flour and whisk to combine. Allow to cook and whisk constantly for about 30 seconds to 1 minute.
- Begin adding the beef broth a splash at a time (about a 1/4 cup), whisking well after each addition. Once the mixture begins to resemble a pudding-like texture, you may begin streaming the remaining broth in slowly, whisking all the while.
- Once all of the broth has been incorporated, add the Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Adjust the heat to maintain a simmer, and simmer for about 5-7 minutes, stirring occasionally.
Nutrition Facts : Calories 102 kcal, Carbohydrate 6 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 503 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
BROWN GRAVY
Provided by Food Network
Categories condiment
Time P1DT13h55m
Yield 3 quarts
Number Of Ingredients 26
Steps:
- Put beef fat or oil in the bottom of a medium saucepan and add mushrooms, garlic, celery, carrot, onion, oregano, salt and pepper. Saute until onions are translucent, about 10 minutes or so, then add Beef Stock and bring to a boil.
- In a separate pan, heat clarified butter on low to medium heat, then add flour and cook, stirring constantly with a whisk, about 15 minutes.
- Once your gravy boils, add the hot roux and stir constantly with a whisk until it reaches a nice gravy consistency. (You may add more or less roux depending on how thick you like your gravy.) Taste and add bouillon as desired.
- Preheat the oven to 350 degrees F.
- Roast beef bones on a sheet pan for 1 hour.
- Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot.
- Add approximately 1 1/2 gallons of water and the mushrooms, bouillon, dried and fresh oregano, salt, pepper, celery, garlic, bay leaf, carrot, onion and parsley and cook on low heat until it comes to a simmer. Simmer for 36 hours, adding more water when necessary. (Water will be evaporating constantly. Let stock reduce down to 1/2 gallon on the final day. If it yields a little less, it's ok to add water so that your exact yield is 1/2 gallon.)
BROWN GRAVY
No drippings are needed for this very simple and super quick homemade brown gravy that's perfect for mashed potatoes, meatloaf or even French fries. You'll never use packet gravy again.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.
BROWN GRAVY
Brown gravy.
Provided by jillian89
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 6.3 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 537.2 mg, Sugar 2.1 g
BROWN GRAVY
Make and share this Brown Gravy recipe from Food.com.
Provided by Mrs. Hughes
Categories Low Protein
Time 7m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a heavy skillet over medium-high heat, melt butter or grease.
- Stir in flour, salt, and pepper, blending well.
- Continue to stir until mixture is dark brown.
- Add water and reduce heat to a simmer for 5 minutes.
- Serve warm.
Nutrition Facts : Calories 190.8, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.7, Sodium 501.8, Carbohydrate 11.6, Fiber 0.5, Sugar 0.1, Protein 1.7
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- When roux is right darkness, remove from heat and pour in broth while wisking. It will blend and become smooth. Add beef dripping now if you have it.
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