ackage directions.
Divide ground beef in half and make two
Place the meat in the bottom of your crockpot.
On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot.
If you are adding onions and/or mushrooms, add them also.
Cook, on LOW, for 8 hours.
*You can also use round steak and add peeled, white potato quarters.
r skillet, brown the ground beef and onions over medium-high
Combine flour, Lawry's seasoning, garlic powder, pepper, and 1/2 cup water to make a non-lumpy paste.
Add more water to get the lumps out if needed.
Slowly add paste to remaining liquids.
Stir constantly in medium heat until thick.
It may take awhile.
If you increase the heat too much, gravy will get lumpy.
Slice beef very thinly across the grain
alt and pepper, add the beef and toss to coat; shake
eat remaining oil and brown beef in batches and set aside
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
his is a basic recipe to making gravy for any type of
Gravy (2 hours before dinner or
0 minutes to thicken the gravy slightly. This step may take
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
Brown the beef.
Add the tinned tomatoes.<
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
o 325*F.
Rub beef chuck roast with Worcestershire sauce
Saute mushrooms in Olive Oil &/or Butter until tender & slightly browned.
Transfer mushrooms to sauce pan.
Add remaining ingredients \"except\" for Corn Starch & additional Broth.
Bring to soft boil for approx 5 minutes.
Depending on preference & use of gravy; thicken with Corn Starch blended with Broth until smooth. (It's easiest to shake together in a small jar with lid).
Add to gravy.
Bring to soft boil & serve.
TIP: to keep gravy hot for serving, keep in thermos & when needed, transfer to gravy boat.
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES