beef gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!

Salisbury Steak with Mushroom Gravy

yellow onion, divided (0.32)

beef (5.15)

breadcrumbs (0.13)

Worcestershire sauce, divided (0.05)

Italian seasoning (0.10)

salt (0.02)

tsp pepper (0.03)

Tbsp cooking oil (0.04)

mushrooms (1.69)

butter

Tbsp all-purpose flour (0.02)

beef broth* (0.20)

salt and pepper

Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture, the rest will be used for the gravy.

Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, salt, and pepper to a large bowl. Use your hands to mix the ingredients together until they are evenly combined. Divide the mixture into four equal parts, and shape each into a flattened oval.

Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.

While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper. Continue to cook the mushrooms and onions over medium until they are soft. Allow the moisture released from the onions and mushrooms to help you dissolve any browned bits off the bottom of the skillet as you stir.

Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.

Add the beef broth and one tablespoon of Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.

Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking.

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Salisbury Steak

Classic Beef Au Jus Gravy is perfect for a French Dip sandwich or to accompany roasted meat like Prime Rib of Beef. It can also be thickened to make beef gravy.

Au Jus

Beef Cooking Stock, unsalted ([Swanson Beef Cooking Stock is GF])

tbsp beef base (Omit for GF, [See Note 1])

tsp garlic

Worcestershire sauce ([Lea & Perrins is GF])

Salt & Pepper ([to taste])

tbsp

Water

In a medium saucepan bring Beef Stock to a boil. Reduce heat to medium-low and whisk in the beef base, Worcestershire sauce, garlic, salt, and pepper.

If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to heat to a boil to activate the thickening agent.

Make a perfect roast beef every time with this time tested easy roast beef recipe made with red wine, garlic and a Dijon herb crust.  Perfect for weekend dinners and special occasions.

Perfect Every Time Roast Beef

Lb Top Sirloin, Pot Roast, Inside Round or Chuck Roast

garlic

red wine (merlot, chianti, zinfandel, cabernet)

water (approximately)

Dijon mustard

salt

tsp black pepper

oregano

onions

Preheat the oven to 450° F. Using a paring knife cut slits even throughout the outside of the roast in place a clove of garlic inside each slit. Ensure the garlic is fully tucked inside because once the beef begins roasting and tightening up the garlic will want to rise out of the beef.  You will want to use 4-6 cloves depending on the size of the roast.  If you have larger cloves you can cut them in half lengthwise and just use a half per slit.

Then pour 1 cup of red wine and 1 1/2 cups of water into the bottom of a roasting pan.  Since every roasting pan is a different size I like to add enough liquid so that when I place my index finger in the liquid comes up to the line of my first knuckle.

Spread the mustard evenly over the outside top and sides of the roast.  Then evenly sprinkle the salt, pepper and oregano over the top and sides.

Then add the onions cut in half along the side of the roast as best you can.  The onions will steam and add flavour to the beef without being overpowering and will also infuse great flavour into the pan juices.Continue to roast for another 2 hours gently basting every 30 minutes or so.  I say gently because if you hurl the pan juices at the top of the roast all that lovely crust will shoot off and you don&#039;t want that.  So be gentle and baste with care.  Sort of a light drizzle of pan juices over top.

Next place in the oven at 450° F for half an hour.  Do not cover the roast with a lid.

After the half-hour the bottom of the pan may be dried and dark. Excellent because that pan juice is going to be amazing!  That is if you are one to love dark beef gravy.  If you aren&#039;t one of those people check at the 20-minute mark and add more water to the pan if need be.

Reduce the oven temperature to 350° F and add more water to the bottom of the pan if it is dry otherwise leave it alone.  If you need to add more 2- 3  cups will do.

Continue to roast for another 2 hours gently basting every 30 minutes or so.  I say gently because if you hurl the pan juices at the top of the roast all that lovely crust will shoot off and you don&#039;t want that.  So be gentle and baste with care.  Sort of a light drizzle of pan juices over top.

Remove from the oven when the internal temperature reaches the desired doneness.  Tent the roast with foil and let rest for 10 minutes.  Carve against the grain and serve.

Brown Gravy Mix Recipe

all-purpose flour

tbsp beef bullion powder

onion powder

garlic powder

parsley

A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy

Beef & beer pie

onion

celery stick, chopped

tbsp butter

tbsp plain flour

beef shin, featherblade

Worcestershire sauce

beef stock cubes

thyme

dark ale or beer

plain flour

vegetarian suet

poppy seeds

Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.

Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.

Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Rich, Beef Gravy made with the beef juices from tonight&#039;s roast, or beef stock. Either way is equally delicious!

Beef Gravy

unsalted butter

beef juices from pot roast (or beef stock)

sea salt and black pepper (to taste)

Melt butter, or heat oil in a sauce pan over LOW heat.

Add flour, and whisk to combine.

Bring mixture to a simmer and allow to barely simmer for 2 minutes.

Pour in hot beef drippings or stock and whisk to combine.

Continue heating, stirring occasionally until gravy thickens. Do not boil or gravy will break {separate} and you will have to start over.

Season to taste and pour into a gravy boat or bowl. Serve while hot.

Consider this Homemade Brown Beef Gravy foolproof and a staple for your recipe arsenal! Always smooth, savory, with the perfect smothering consistency! It&#39;s great for family dinners and holiday meals alike.

Brown Beef Gravy Recipe

unsalted butter (or beef drippings)

unsalted (or low-sodium) beef broth

Kosher salt

black pepper

Add the butter or the meat drippings to a saucepan over medium heat. Immediately after the butter has melted, sprinkle with the flour and whisk to combine. Allow to cook and whisk constantly for about 30 seconds to 1 minute.

Begin adding the beef broth a splash at a time (about a 1/4 cup), whisking well after each addition. Once the mixture begins to resemble a pudding-like texture, you may begin streaming the remaining broth in slowly, whisking all the while.

Once all of the broth has been incorporated, add the Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Adjust the heat to maintain a simmer, and simmer for about 5-7 minutes, stirring occasionally.

This easy brown gravy is made with beef stock and thickened with roux made of flour and butter! No drippings required and ready in under 10 minutes!

Easy Brown Gravy (no drippings)

beef broth (or beef stock)

Tablespoons flour (see Note 1)

Tablespoons butter

salt & pepper

bay leaf ((optional))

Make roux

Make roux: Add butter and flour to a large pot and stir continuously until a roux is formed, about 2 minutes .

Add beef broth

Add beef broth and spices: Slowly pour in half the beef broth while stirring vigorously with a whisk. This will help prevent lumps. Once smooth and lump free, add the rest of the beef broth, onion powder, garlic powder, and bay leaf (if using).

Thicken

Thicken: Let the gravy boil until thick and smooth, about 3 minutes. Taste and season with salt and pepper. Enjoy!

Your favorite meat and potatoes dinner isn't complete without this easy and delicious Beef Gravy recipe. The deep color and rich flavor makes this gravy the perfect topping to so many meals!

butter ((optional, see notes above))

beef broth ((or beef drippings,

cornstarch

water

beef bouillon (to taste)

black pepper (to taste)

In a medium-sized sauce pan, combine butter, beef broth, onion powder, and garlic powder. Bring to a boil, stirring occasionally.

Reduce heat and bring to a simmer.

In a small bowl or liquid measuring cup, combine cornstarch and water, stirring until well combined.

While whisking the broth CONSTANTLY, slowly add cornstarch mixture to the saucepan. I like to pour in about a tablespoon at a time to gauge consistency. You may not need all of the cornstarch mixture, add only until desired consistency is reached.

Add beef bouillon (or Kosher salt-- I just like the depth of flavor the beef bouillon adds as compared to straight up salt) and pepper to taste.

Allow to simmer 2-3 minutes. Serve over potatoes, rice, poutine, or your favorite beef dishes.

https://content.jwplatform.com/videos/LsFCc1pk.mp4

Your favorite meat and potatoes dinner isn’t complete without this easy and delicious Beef Gravy recipe. The deep color and rich flavor makes this gravy the perfect topping to so many meals!

My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It's so good you'll wanna slurp it through a straw!

Seriously Amazing Swedish Meatballs in Brown Gravy

onion,

bread,

milk

beef

salt + ½ teaspoon black pepper

nutmeg

½ teaspoon EACH ground allspice AND garlic powder

EACH oil AND Worcestershire sauce

flour

sour cream

yellow mustard

egg noodles

In a large skillet, heat a tablespoon of...

In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.

In a small bowl, pour the milk over...

In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.

When the onions have cooled, add the ground...

When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.

Heat 1 tablespoon of butter along with oil...

Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.

Add the remaining 3 tbsp of butter to...

Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.

Add the garlic powder, a ½ teaspoon of...

Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

Learn the easy steps to make an iconic Espagnole sauce, with additional beef Demi-Glace recipe. Both are great to enjoy as a flavorful gravy on proteins, potatoes, and more!

Espagnole Sauce (Demi Glace Recipe)

carrots (roughly chopped)

onion (roughly chopped)

celery (roughly chopped)

garlic (roughly chopped)

beef stock

bay leaves

black peppercorns

tomato puree

Espagnole Sauce

red wine

thyme leaves

Salt and pepper

bay leave

thyme leave

black peppercorn

Set a large 6 to 8 quart sauce pot over medium heat. Add the butter, chopped carrots, onions, celery, and garlic to the pot. Stir and sauté for 10 minutes to soften the vegetables. Then sprinkle the flour into the pot. Continue to stir and sauté the vegetables, creating a roux, until the roux is golden and smells toasty, about five more minutes. At this point the vegetables should be very soft.

Pour in the beef stock, followed by the bay leaves, whole black peppercorns, tomato purée, and salt. Stir well, scraping the bottom of the pot.

Bring to a simmer, then lower the heat if needed and continue to simmer for 30 to 45 minutes, until the mixture has reduced to 1/3 of its original size. (You can leave the Espagnole sauce thinner, or cook it down to a gravy consistency. This is just a matter of personal preference or planned usage.)

Set a mesh strainer over a large bowl. Ladle the sauce base into the strainer to remove all vegetable chunks and spices. The sauce should be smooth and fine. Taste, then salt as needed.

To Make Demi Glace: Set a clean pot over medium heat. Add 2 cups of Espagnole Sauce to the pot, followed by one cup of beef broth, one cup of wine or dry sherry, and a teaspoon of fresh thyme leaves.

Bring to a simmer, then reduce the heat a little and continue to simmer for 15 to 20 minutes, until the mixture has reduced by half. Taste, then salt and pepper as needed.

Set a fine mesh strainer over a bowl and pour the demi-glace through the strainer to remove any debris, so that the demi-glace is very smooth.

https://content.jwplatform.com/videos/vQasSX0X.mp4

Espagnole Sauce - Learn the easy steps to make this iconic sauce, with additional beef Demi Glace recipe. Both are great to enjoy as a flavorful gravy on proteins, potatoes, and more!

This Homemade Beef Gravy Recipe is simmered with vegetables and herbs until it becomes a rich flavorful sauce for serving at your next meal.

Homemade Beef Gravy Recipe

shallot

carrot

celery

rosemary

dry red wine

½ beurre manié recipe

salt and fresh cracked pepper

Add the butter to a large roasting pan or pot over medium heat until it’s melted.

Next add in the celery, carrots, shallots, garlic cloves, herbs, and any additional meat trimmings or scraps.

Sauté for 4 to 5 minutes or until everything starts too lightly brown.

Deglaze with the red wine while scraping the bottom of the pan to release and fond.

Once the wine is au sec, or almost gone, add the beef stock and turn the heat up to high heat.

Cook for 10 to 15 minutes or until the liquid has reduced by about 25%. It’s totally okay to eyeball it here. Doing this process will ensure the gravy is richer in flavor and color.

In the meantime, make your beurre manie.

Once the stock is reduced, whisk in the beurre manie a little bit at a time to ensure no clumps form.

Turn the heat down to low medium and cook for 5 to 7 minutes to remove any starch flour flavors.

Season the gravy with salt and pepper, and finish with 1 tablespoon of butter.

Strain the beef gravy through a fine mesh strainer or chinois.

Serve with optional garnish of minced fresh herbs or chives.

Here&#039;s an easy recipe for how to make classic (gluten free) beef brown gravy that&#039;s great to enjoy with potatoes, noodles, sandwiches, or nearly any side dish!

Easy Beef Gravy Recipe (How to Make Brown Gravy)

Top 16 beef gravy recipes from across the web

The most viewed beef gravy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salisbury Steak with Mushroom Gravy

Au Jus

Perfect Every Time Roast Beef

Brown Gravy Mix Recipe

Beef & beer pie

Beef Gravy

Brown Beef Gravy Recipe

Easy Brown Gravy (no drippings)

Beef Gravy

Seriously Amazing Swedish Meatballs...

Espagnole Sauce (Demi Glace Recipe)

Homemade Beef Gravy Recipe

Easy Beef Gravy Recipe (How to Make...

Beef Gravy Recipe (without dripping...

Southern Brown Gravy

Old Fashioned Beef Stew Gravy

Top 16 beef gravy recipes from across the web

The most viewed beef gravy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salisbury Steak with Mushroom Gravy

Au Jus

Perfect Every Time Roast Beef

Brown Gravy Mix Recipe

Beef & beer pie

Beef Gravy

Brown Beef Gravy Recipe

Easy Brown Gravy (no drippings)

Beef Gravy

Seriously Amazing Swedish Meatballs...

Espagnole Sauce (Demi Glace Recipe)

Homemade Beef Gravy Recipe

Easy Beef Gravy Recipe (How to Make...

Beef Gravy Recipe (without dripping...

Southern Brown Gravy

Old Fashioned Beef Stew Gravy

The most viewed beef gravy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine