Easy Beef Gravy Food

BEEF GRAVY

Steps:

• In a medium-sized sauce pan, combine butter, beef broth, onion powder, and garlic powder. Bring to a boil, stirring occasionally.
• Reduce heat and bring to a simmer.
• In a small bowl or liquid measuring cup, combine cornstarch and water, stirring until well combined.
• While whisking the broth CONSTANTLY, slowly add cornstarch mixture to the saucepan. I like to pour in about a tablespoon at a time to gauge consistency. You may not need all of the cornstarch mixture, add only until desired consistency is reached.
• Add beef bouillon (or Kosher salt-- I just like the depth of flavor the beef bouillon adds as compared to straight up salt) and pepper to taste.
• Allow to simmer 2-3 minutes. Serve over potatoes, rice, poutine, or your favorite beef dishes.

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.

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 GRAVY

Steps:

• Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

EASY ROAST BEEF

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.