Golden Brown Gravy Food

GOLDEN GRAVY

Steps:

• In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.

SIMPLE AND DELICIOUS HOMEMADE BROWN GRAVY

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.

BROWN GRAVY

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.)

GOLDEN-BROWN GRAVY

Steps:

• Pour off fat from the turkey roasting pan, reserving 3 tablespoons. Place pan over 2 burners. Scrape any black bits from bottom; discard. Add wine; bring to a boil, and cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour into a liquid measuring cup.
• Put reserved fat and the flour into a medium saucepan over medium heat, whisking until mixture becomes a paste. Cook, stirring occasionally, 5 minutes. Whisk in reserved liquid in a steady stream. Whisk in stock. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Strain into a warmed gravy boat, and serve.

BROWN GRAVY

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

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.

GOLDEN GRAVY

Steps:

• Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
• Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
• Add the garlic, thyme and sage for 30 seconds or until fragrant.
• Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
• Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy. You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth. (However, it tastes great even without straining!).
• The gravy will keep for 2 - 3 days, covered and refrigerated.

OLD FASHIONED BROWN GRAVY

Steps:

• Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.