Veal In Onion Gravy Food

ONION GRAVY

Steps:

• Heat the oil in a medium sized saucepan.
• Add the onions and sauté until brown, about 10 minutes.
• Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
• Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.
• Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.

BEEF PATTIES IN ONION GRAVY

Steps:

• Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
• Spray a non-stick skillet, and brown patties on both sides.
• Add dry onion soup mix and 1 1/2 cup water.
• Cover pan tightly and simmer for 20 minutes.
• Remove patties to a plate.
• In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
• Stir flour and water into onion gravy.
• Stir constantly with a whisk until it comes to a boil.
• Boil 1 minute.
• Return patties to pan.
• Serve with mashed potatoes or hot cooked noodles.

ROAST BEEF WITH CARAMELISED ONION GRAVY

Steps:

• Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
• Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
• Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
• For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

ONION GRAVY

Steps:

• Cook onion in oil and butter in a 12-inch heavy skillet over moderately high heat, stirring frequently, until onion is softened and browned, about 15 minutes. Add flour and cook, stirring, 1 minute. Stir in water, broth, Worcestershire sauce, and pepper and simmer, stirring and scraping up brown bits, until gravy is slightly thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if desired.

VEAL IN ONION GRAVY

Steps:

• Cut veal into serving pieces and roll in flour. Brown quickly on both sides in butter in a heavy skillet.
• Remove veal and brown onion. Return veal to skillet with remaining ingredients.
• Cover and simmer 30 minutes.

ONION GRAVY

Steps:

• Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.
• Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.
• Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.
• Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)
• Use the liquid to "clean" the bottom of the pot from the onions. This gives the gravy more flavor.
• Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.
• Optional: Remove from heat and melt 1 Tablespoon cold butter at the end for a silky, velvety finish. This is a technique that chefs use called "monter au beurre".

ROAST BRISKET OF VEAL WITH ONION GRAVY

Steps:

• Heat the oven to 325 degrees F.
• Prepare a roasting pan with nonstick pan spray.
• Scatter half the onion rings over the bottom of the pan. Place the brisket over the onions; sprinkle with pepper. Spread the remaining onions over the brisket. Stir the chili sauce and beer together and pour over the meat.
• Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.
• Remove the brisket to a carving board. Skim the fat from the surface of the pan juices with a spoon. Transfer the defatted juices and onions to a saucepan and cook over high heat until slightly thickened and reduced to 2-1/2 cups.
• Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.
• Serve with roasted or mashed potatoes.

LIVER AND ONIONS WITH GRAVY

Steps:

• Place the flour and seasoning salt in a bowl and whisk to mix.
• Pre-heat a large skillet on medium-high meat. Add enough oil to cover the bottom of the skillet.
• Dredge the beef liver in the seasoned flour mixture and brown on each side for one minute. Remove the liver and all fatty bits and impurities from the skillet.
• Reduce the heat to medium and melt the butter in the skillet. Add 4 tablespoons of the flour mixture to the skillet and stir. Cook on medium heat until it starts to turn a dark golden brown.
• Stir in the water and simmer until the gravy starts to thicken. Stir in the kitchen bouquet and more water if needed. Put the liver back into the skillet and top with the onion slices.
• Simmer on low for 15-20 minutes or until the onions are tender.

VEAL OR TURKEY BURGERS W/ONION GRAVY (LOW FAT!)

Steps:

• Season the meat with salt and pepper to taste. Weigh out 4 oz/125 gm of meat and shape into a pattie. Do this with the remaining meat. Place patties on a platter, cover with plastic wrap/cling film and set aside.
• Pour water into a large fry pan/skillet over medium high heat. Add stock cubes (use beef cubes for veal, chicken cubes for turkey), onions and mushrooms. Bring to a boil and then lower heat to simmer. Cook until onions are just about cooked. You may need to add more water as the veggies cook as you want to have about 2 cups worth of gravy at the end.
• Gently place the burgers in the pan with the veggies and poach for about 5-7 minutes on each side, pressing down with a spatula to flatten a bit. Cook until juices run clear. Remove the cooked burgers to a plate and keep warm. Return sauce to a boil and add more water if necessary.
• Put cold water into a small cup or bowl and stir in cornstarch with a fork or whisk. Slowly pour into the sauce in the pan and thicken.
• Place rice or noodles on plate, place two burgers on top, and pour gravy over burgers.

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

EASY ONION GRAVY

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

SIMPLE ONION GRAVY

Steps:

• Heat the butter in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring occasionally, for 10 to 15 minutes or until the onion is soft and lightly caramelised.
• Sprinkle the flour over the onion, stir and cook for 1 minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened.

ONION GRAVY

Steps:

• Finely slice the onions
• Melt butter in a large frying pan, and once melted, add the onions
• Fry the onions over a low heat for 5 minutes, until they are beginning to turn clear
• Add sugar to the onions, and continue to cook for a further 10 minutes, or until they are clear and beginning to brown
• Add the flour to the onions, and stir to coat the onions thoroughly
• Cook the flour for a minute
• Add thyme (dried or fresh leaves, whichever you have)
• Add beef stock, and bring the mixture to boil
• Once boiling, add Worcestershire sauce
• Continue to boil the gravy, stirring constantly until it reaches the thickness you like. If the gravy is too thick, add a little bit more water
• Serve and enjoy!

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

BEEF IN ONION GRAVY

Steps:

• In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

EASY AND TENDER CROCKPOT BEEF TIPS AND GRAVY

Steps:

• In a 6- to 7-quart slow cooker, place the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper; stir until beef and onions are coated in the tomato paste and seasonings.
• Add the mushrooms and pour the beef broth over all. Place the lid on the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours.
• When the beef is tender, thicken the liquid with a cornstarch slurry.* To do so, place 2 tablespoons cornstarch in a small bowl and ladle ¼ cup of the hot liquid from the slow cooker into the bowl. Use a small whisk or fork to mix the cornstarch into the liquid until dissolved (should look like a muddy liquid). Pour the cornstarch slurry into the mixture in the slow cooker and mix until incorporated. Set slow cooker to high setting, cover, and cook for 30 minutes or until liquid is thickened. If you prefer even thicker gravy, repeat the cornstarch slurry step with 2 more tablespoons of cornstarch. The gravy will thicken even more over time and as the recipe cools.
• Serve over mashed potatoes, other mashed veggies, or cooked noodles.
• Store leftovers in a covered container in the refrigerator for up to 5 days.