Time 38m Yield 4 Number Of Ingredients 7 Steps:
Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes. Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.
Time 15m Yield 6 Number Of Ingredients 5 Steps:
Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Time 5m Yield 5 cups (approx) Number Of Ingredients 7 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).
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 16 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!
More about “kittencals beef gravy recipes”
Time 20m Yield 2-1/3 cups. Number Of Ingredients 7 Steps:
Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
