Kittencals Beef Gravy Food

KITTENCAL'S BEEF POT PIE

Kittencal's Beef Pot Pie image

I always make this pot pie with the left over gravy from my blade pot roast (recipe#151068) if I don't have 2 cups I add in some consomme or beef broth to make up the 2 cups, but you can use any leftover gravy recipe or just use canned consomme or beef broth, but I have to say it's much better using gravy --- this can also be made using a double pastry but I don't bother with that it's just as good, and easier using just one pastry top --- make certain to simmer all the sauce with the cooked beef on top of the stove for about 15-20 minutes, this will improve and intensify the filling mixture --- do not season with salt until just before ready to transfer into the pie dish or casserole, trust me the beef filling is so good you may find that you will have it half eaten before you even get a chance to bake it in the crust and it's also wonderful topped on baked puff pastry shells too --- please do not omit the potatoes and carrots, they add so much to this pot pie --- you will love this!

Provided by Kittencalrecipezazz

Categories Savory Pies

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 unbaked pie pastry (large enough to fit a 10-inch deep-dish pie plate or to fit top of a small casserole dish)
1/3 cup butter
2 large onions, chopped
2 medium celery ribs, coarsely chopped
3 large garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried chili pepper flakes, add them in for heat (optional)
2 teaspoons dried thyme (rubbed between fingers to release flavors)
1/4 cup flour
2 cups leftover beef gravy (or use 2 cups beef consomme or beef broth)
2 tablespoons Worcestershire sauce (use only if using beef broth)
3 cups cooked beef, cut into small cubes (use leftover steak or roast, can use more or less)
4 small potatoes, peeled (cut into 1/2-inch cubes, or a bit larger, can use less potatoes)
2 carrots, peeled (cut into about 1/4-inch cubes or a little larger)
1 (10 ounce) can sliced mushrooms, well drained
salt & freshly ground black pepper (to taste)

Steps:

Preheat oven to 375 degrees F.
Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
Add in garlic and cook 2 minutes.
Stir in the tomato paste for 1 minute.
Stir in flour, then whisk for 1 minute.
Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
Add in the cooked potatoes and carrots; mix to combine.
Season with salt if needed.
Pour the mixture into deep-dish pie plate or casserole dish.
Top with pie pastry, leaving about 1-1/2 inches all around the dish.
Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
Place on a baking sheet to catch any spills.
Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
Delicious!

Nutrition Facts : Calories 661.2, Fat 33.8, SaturatedFat 14.9, Cholesterol 44.1, Sodium 1190.9, Carbohydrate 78.4, Fiber 9.7, Sugar 9.4, Protein 15.4

KITTENCAL'S BEEF GRAVY

Kittencal's Beef Gravy image

This is not a fancy beef gravy and I am not claiming it to be the best, but for the ease of this recipe it's sure a great gravy that can be used for many recipes --- my favorite way to use this gravy is prepare as directed then add in slices of cooked leftover beef roast, steak or cooked meatballs to hot gravy, then serve on toasted buns with mashed potatoes--- the amount of flour listed will give you a thick gravy if you prefer a thinner gravy reduce the flour by 1 to 1-1/2 tablespoons --- do not add any salt if desired it may be added in at the end of cooking --- also see my recipe#145064

Provided by Kittencalrecipezazz

Categories Sauces

Time 5m

Yield 5 cups (approx)

Number Of Ingredients 7

Ingredients

1/2 cup butter or 1/2 cup margarine
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon garlic powder (optional or to taste)
1/2 cup flour, plus
2 tablespoons flour (for a very thick gravy increase to 3 tablespoons)
1 tablespoon oxo beef bouillon powder (or to taste, I use 2 small package OXO beef bouillon powder)
4 cups canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)

Steps:

In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).

Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 170.1, Carbohydrate 12.2, Fiber 0.5, Sugar 0.1, Protein 1.9

KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)

Kittencal's Sausage Sawmill Gravy (With Biscuits) image

Comfort food at it's best, this is a family favorite that goes back years! --- Jimmy Dean has a wonderful bulk sausage roll that will work great for this recipe, you may adjust the pepper flakes to suit heat level, my family likes extreme heat so I use 2 heaping teaspoons or you may use spicy sausage meat --- serve this over biscuits, I also like to serve it over mashed potatoes or fries :)

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2-3/4 lb bulk pork sausage (can use sausages with casings removed, or turkey sausages)
1 medium onion, chopped (optional)
1 pinch crushed red pepper flakes (or to taste, adjust to suit heat level)
1/4 cup all-purpose flour, plus
2 teaspoons all-purpose flour (for a thicker gravy increase slightly)
2 cups half-and-half cream or 2 cups milk
1 -2 teaspoon Worcestershire sauce
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
8 prepared biscuits (optional)

Steps:

Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
Add in salt and ground black pepper.
Serve over biscuits.

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)

Kittencal's Sawmill Gravy (Cream Gravy) image

I usually make this from pork sausages but any kind of pan drippings will do, the amounts listed will give you about 2 cups but can be easily doubled, it freezes well so make a double batch and freeze half for next time, just pop it in the microwave to defrost and warm when ready to use -- this is very good! ---- also see my recipe#145064

Provided by Kittencalrecipezazz

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons pan drippings (from pork sausages, chicken etc or use bacon fat)
1/4 cup flour
1 teaspoon black pepper (lots of black pepper!)
salt (optional)
1 pinch garlic powder
1 1/2 cups chicken broth
1/2 cup 18% table cream or 1/2 cup half-and-half

Steps:

Heat the pan drippings over medium heat.
Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
Cook until slightly thickened (about 4-5 minutes).
Season with more black pepper and salt if desired.

Nutrition Facts : Calories 207.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 39.6, Sodium 584.8, Carbohydrate 15.8, Fiber 0.8, Sugar 0.7, Protein 7.1

KITTENCAL'S EASY NO-FAIL MAKE ANYTIME TURKEY GRAVY

Kittencal's Easy No-Fail Make Anytime Turkey Gravy image

I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half and for a thinner gravy reduce flour by 1 tablespoon --- also see my recipe#314890 for more of my recipes visit www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories Sauces

Time 20m

Yield 5 cups (approx)

Number Of Ingredients 5

Ingredients

1/2 cup butter (can use hard margarine)
1/2 cup all-purpose flour
3 tablespoons all-purpose flour
1/2 teaspoon black pepper (more is better, I use freshly ground pepper)
4 cups pan drippings (or see options below the recipe)

Steps:

Drain the pan drippings for the roasted turkey through a fine strainer.
Let sit and then remove any fat from the top of the drippings.
Add in chicken broth or water to make 4 cups if necessary.
In a medium saucepan, melt margarine or butter.
Add in lots of black pepper.
Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
Use right away or keep warm over lowest heat setting, whisk again before serving.
**OPTIONS** to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder ---- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.

KITTENCAL'S SLOW COOKER EYE OF ROUND ROAST WITH GRAVY

Kittencal's Slow Cooker Eye of Round Roast With Gravy image

Slow cooking is the best method for an eye of round roast, I have cooked eye of round many times in a Crock-Pot with fantastic results, and you can use blade roast in place of the eye of round. The gravy from this roast goes well with mashed potatoes. Do not add in any extra salt to this recipe and use only low sodium beef broth for this. If you are an onion lover, then you could add in a small chopped or sliced onion if desired. Remember, do not lift the lid of the Crock-Pot while cooking. Each time you do, the heat is lost and you will need to cook it for a longer time.

Provided by Kittencalrecipezazz

Categories Roast Beef

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) can low sodium beef broth
1 (1 ounce) package dry onion soup mix (I use the onion-mushroom flavor)
1 -2 tablespoon fresh minced garlic
1 tablespoon Worcestershire sauce
1 (3 -4 lb) eye of round roast
1/4 cup flour
1 teaspoon black pepper
1/2-1 teaspoon garlic powder (optional)
3 -4 tablespoons oil

Steps:

In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
In a small bowl mix together flour with black pepper and garlic powder (if using).
Dredge the roast in the flour/black pepper mixture.
Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
Cover and cook on LOW for 8 hours or until the roast is tender.
For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.

Nutrition Facts : Calories 514.8, Fat 28.4, SaturatedFat 8.9, Cholesterol 154.2, Sodium 870.9, Carbohydrate 11.5, Fiber 0.6, Sugar 1.2, Protein 50.5

KITTENCAL'S EASY MAKE ANYTIME FAT-FREE GRAVY

Kittencal's Easy Make Anytime Fat-Free Gravy image

This is a wonderful easy and quick no-fat gravy that may be used with canned broth or de-fatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth --- if you are using chicken or turking drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture --- this is a wonderful recipe for no-fat gravy!

Provided by Kittencalrecipezazz

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups fat-free chicken broth (or de-fatted pan drippings and if needed add in chicken broth or water to measure 2 cups)
1/2 teaspoon fresh ground black pepper (or to taste)
1/8-1/4 teaspoon garlic powder (OMIT if using pan drippings)
3 teaspoons oxo chicken bouillon powder (or 1 small envelope, OMIT if using pan drippings)
4 tablespoons all-purpose flour (for a thicker gravy increase flour by 1 tablespoon)
1/2 cup nonfat milk (or for a more creamy gravy use 1/2 cup fat-free evaporated milk)

Steps:

In a medium heavy-bottomed saucepan combine the broth with black pepper, garlic powder,and chicken boullion powder; cook over medium-low heat until at a simmer.
In a bowl whisk the flour with milk until smooth; add to the simmering broth stirring constantly with a whisk.
Continue stirring until bubby and thickened.
Season with more black pepper if desired.

Nutrition Facts : Calories 45.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 540.4, Carbohydrate 7.8, Fiber 0.3, Sugar 1.9, Protein 2.4

KITTENCAL'S SALISBURY STEAK WITH MUSHROOMS AND ONION GRAVY

Kittencal's Salisbury Steak With Mushrooms and Onion Gravy image

This is total comfort food at it's very best! ---to save time this may also be made using store bought frozen hamburger patties ---the yield amount for this is six if you like lots of gravy then increase amounts to 3 cups beef broth and 6-7 tablespoons flour --- this is a must served with mashed potatoes :)

Provided by Kittencalrecipezazz

Categories Onions

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons oil (more as needed)
2 large onions, thinly sliced
8 ounces sliced fresh white button mushrooms or 1 (10 ounce) can canned mushroom slices, drained
4 tablespoons all-purpose flour (use 5 tablespoons for a thicker gravy)
1 pinch cayenne pepper (to taste, optional, optional) (optional) or 1 pinch crushed red pepper flakes (to taste ) (optional)
2 cups canned low sodium beef broth
2 teaspoons Worcestershire sauce
1/2 teaspoon fresh ground black pepper (or to taste)
1 -2 teaspoon beef bouillon powder (or to taste, add in for a stronger beef flavor) (optional)
1 lb ground beef
1 -2 tablespoon fresh minced garlic
1 large egg
0.5 (2 ounce) package dry onion soup mix (can use one package, do not add in any extra salt to the hamburger mixture)
1 tablespoon Worcestershire sauce
1/4 cup dry breadcrumbs
1/2-1 teaspoon fresh ground black pepper

Steps:

In a bowl combine all hamburger mixture until combined.
Shape into 6 patties.
Heat oil in a large skillet over medium-high heat.
Add in hamburger patties, cook until browned on each side (about 3-4 minutes per side, the burgers do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.
To the same skillet add in sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened (adding in more oil if needed).
Add in flour and cayenne pepper; stir for 2 minutes.
Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point you may add in the beef bouillon powder).
Add in the patties back to the skillet.
Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Kittencal's Italian Melt-In-Your-Mouth Meatballs image

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories Meat

Time 50m

Yield 1 1/2 pounds

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Steps:

Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2

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