Mix mustard, soy sauce, brown gravy sauce and oyster sauce in a 1-quart mixing bowl.
Put lamb chops into plastic container. Pour sauce mixture over lamb chops and marinate overnight.
Drain and reserve the marinade.
Place lamb chops on grill.
Grill lamb chops to desired doneness.
Approximately 5 minutes before done, brush with reserved marinade.
Serve with rice.
Beat eggs; add salt and sherry.
Set aside.
Heat oil (medium-high); saute onion until soft.
Add beaten egg mixture and scramble cook until dry and crumbly.
Add cooked rice and brown gravy.
Add soy sauce, if desired, to taste (do not add too much or rice will become sticky).
Brown coloring comes from Chinese brown gravy (purchase in Chinese section of grocery store). Secret...cook rice before frying.
add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie
Brown meat and onions with 3 tablespoons brown gravy sauce. Add rest of ingredients.
Simmer until thick.
Cut meat into thin strips.
Brown meat.
Stir in celery, onions, soy sauce, Accent and broth.
Cover; simmer for 30 minutes.
Blend cornstarch and reserved mushroom liquid. Gradually stir into meat mixture.
Add Chinese vegetables, mushrooms and brown gravy sauce.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
Slowly brown pork with salt and onions in oil.
Add the hot water and chicken bouillon; cover and cook slowly for 10 minutes. Add celery; cover and cook another 5 minutes.
Add pepper; cover and cook slowly 5 to 10 minutes.
Blend cornstarch, soy sauce, gravy sauce and cold water.
Add to meat; cook until thickened. Serve with rice.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease, leaving the heat on.
Dissolve bouillon in boiling water. Pour into the hot skillet with the beef. Add sugar, garlic, gravy, and soy sauce. Pour eggs evenly on top; let set slightly, 30 seconds to 1 minute. Stir into meat. Add cornstarch; cook and stir sauce is thickened, about 4 minutes.
bread crumbs, milk, eggs, steak sauce, brown sugar, garlic powder, basil, ground
Brown meat and onion in butter.
Add salt, pepper, celery and water.
Cover and simmer 20 minutes.
Add bean sprouts.
Blend cornstarch with 2 tablespoons water, then add soy sauce, sugar and brown gravy sauce.
Stir into meat-vegetable mixture and heat until thickened.
Add mushrooms and serve hot.
Cube meat, flour and brown.
Add small amount of water and simmer until done.
Cook onions and celery in salted water until done.
Add celery, onions, vegetables and bean sprouts to meat. Add soy sauce and brown gravy sauce; thicken with cornstarch.
Salt and pepper to taste.
Brown and add a small amount of water to meat.
Simmer 1 hour. Add chopped celery and boil until cooked.
Add boiled onions and bean sprouts.
Thicken juice with cornstarch and simmer awhile. Add brown gravy sauce for color. Serve over cooked rice and top with chow mein noodles and soy sauce to taste.
Brown ground beef.
Drain fat.
Add the brown gravy mix, following the directions on back of package, then add the Worcestershire sauce. Simmer 5 minutes.
Preheat a skillet over medium heat.
In a medium bowl, mix ground sirloin, onion soup mix, and seasoning salt until well mixed. Divide and flatten into three patties approximately 1/2\" thick.
Brown patties on skillet, turning once or twice only, until done through.
Meanwhile, in a small sauce pan, mix brown gravy mix with water. Using a whisk, mix until slightly bubbling. Lower heat and allow to thicken.
Serve patties with gravy.
Brown hamburger and onion.
Add salt, pepper, celery and 1 1/2 cups water.
Simmer for 20 minutes covered.
Add bean sprouts and heat.
Combine 2 tablespoons water, cornstarch, soy sauce, sugar and brown gravy sauce.
Add to hamburger mixture.
Cook until thick.
Serve over cooked rice and chow mein noodles
Prepare rice by boiling in 3 cups boiling water with salt. In a frying pan put oil; heat very hot.
Beat eggs and put in hot pan, stirring all the time.
Add vegetables (onion, mushrooms and pimentos).
Add soy sauce and soy brown gravy sauce, stirring and adding rice in mixture until all brown.
Add Accent.
Let simmer on low heat.
Cook pork.
Add onions and celery and brown.
Add flour. Cover with water and simmer with La Choy brown gravy sauce.
When celery is almost tender, add last four ingredients.
Heat only until warm.
Serve with rice and/or chop suey noodles.
Use soy sauce as desired.
Brown pork very good and simmer for at least 1 hour, even 2. Add onions, cut up and browned.
Add celery (cut up) and simmer a little longer.
Add bean sprouts, mushrooms, water chestnuts and about 2 tablespoons of brown gravy sauce.
Mix about 4 tablespoons of cornstarch in with water and pour into first ingredients.
Serve over chow mein noodles with rice on the side.
Serves 10 to 12 people.
dd 1 package of your Brown Gravy Mix and 1 package of
Make hamburgers out in small patties.
Fry in skillet with chopped onion.
Cook until brown.
Remove from skillet.
Put in pan; pour brown gravy over hamburgers.
Put in oven.
Cook for 5 minutes.
Follow directions on brown gravy mix.
Preheat oven to 350.
Mix all ingredients in large bowl except gravy mix.
(mix will seem very wet, but that's ok).
Form 24 meatballs and place in baking dish.
Bake at 350 for 20 mins, then crank oven to 425 for 15 minutes.
Remove from oven and set aside.
Make Brown Gravy according to package.
Put meatballs in crockpot and cover with the hot gravy.
Simmer in the crockpot for 3-4 hours.