Omis Gravy Food

HOMEMADE GRAVY

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.

OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA

Steps:

• Prep meat accourding to recipe instructions, cook until tender and make gravy.

OMI'S FLEISCH PERISHKY

Steps:

• Dissolve yeast and 1/4 tsp sugar in warm water; cover and set aside until light and fluffy, about 20 minutes. =
• Stir in milk, shortening, remaining sugar, salt and eggs; mix until well combined.
• Add flour, a bit at a time, mixing until it comes away from bowl. Knead until elastic, about 8 minutes.
• Place dough in greased bowl; cover and let rise, turning once, for 1 hour.
• In skillet, cook beef and onion until beef is no longer pink inside and onion is softened; season with salt and pepper to taste.
• Add mashed potatoes, if using, to form paste.
• To finish, pinch dough into about 24 to 36 pieces.
• Flatten each to form oval; add about 1 tsp (5 mL) filling to centre. Wrap and close dough around edges to seal. Repeat with remaining dough, placing each dumpling on greased baking sheet to rise for about 30 minutes, until doubled in size.
• Mix egg yolks with equal amount of water. Brush dumplings with egg yolk mixture.
• Bake in 350°F (180°C) oven for 25 to 30 minutes, until nicely browned. Serve hot or cold.

UMAMI GRAVY

Steps:

• Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.
• Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.

UMAMI GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and sugar, and season with salt. Cook, stirring occasionally, until the onion is browned and caramelized but not burnt, 10 to 12 minutes.
• Add the oregano and flour and cook, stirring constantly, until the flour has been fully absorbed by the buttery onions, 30 seconds to 1 minute. Whisk in the vegetable stock and milk, raise the heat to high and, whisking occasionally, bring to a boil. Immediately reduce the heat to maintain a simmer and cook, still whisking occasionally, until the stock thickens into a loose gravy that thinly coats the back of a spoon, about 5 minutes.
• Whisk in the nutritional yeast, if using, and taste for seasoning, adding more salt and pepper as desired. Serve hot. (Alternatively, you can make this the night before Thanksgiving, cover and store it in the refrigerator, and reheat in the microwave or in a pot on the stove before serving.)