20 minutes a pound.
Red Wine Gravy.
Remove cooked roast from
stirring occasionally. Add beef broth, red wine, pan juices and remaining herbs
inutes.
To make the gravy, skim the fat from the
Add beef and onion to a 4-quart slow cooker.
Add bouillon cubes.
Sprinkle cornstarch, salt, and pepper over beef and onions.
Pour red wine over beef mixture.
Cover and cook on LOW for 6-8 hours.
Serve over hot cooked noodles.
rockpot to use in your gravy!
In a pan over
place beef, onions and mushrooms in slow cooker.
in a small bowl combine broth, wine, gravy mix, tomato paste, salt and bay leaf and pour over top.
cover and cook on low for 6 hours.
discard bay leaf.
Combine cornstarch and water stir into meat mixture.
cover and cook on high 15 minutes.
sere over noodles.
Skin excess fat off pan juices.
Place dish on stovetop and heat on medium. Add red wine scraping down pan, add marmelade. Cook 1 to 2 minutes.
Stir in flour. Cook for 1 minute. Remove from heat. Gradually blend in stock.
Return to heat, cook stirring constantly until gravy boils and thickens simmer for 3 minutes then season.
Place the beef and onions in a crockpot.
Add the bouillon cubes or dry soup mix.
Sprinkle with cornstarch, salt and pepper.
Pour red wine over all.
Cover and cook on LOW heat setting for 10 to 12 hours (or 5-6 hours on HIGH).
Serve over hot cooked noodles, if desired.
br>Add the rosemary and red wine and cook for approximately 5
ins until tender. Pour in wine and cook, stirring for 1
eatballs using you favorite meatball recipe.
Place into a baking
-2 mins. Gradually add wine and 1/2 cup water
hile you make the gravy.
For the gravy, heat a tbsp
Add tomato paste, 2 cups red wine and beef stock. Return venison
Using a large heatproof casserole dish add oil and fry sausages for 4-5 minutes. Add the red onions and fry for a further 2-3 minutes.
Mix together the red wine or stock, redcurrant jelly and fresh thyme and pour over sausages. Cover and place in oven to cook for 25-30 minutes. Remove sausages and stir in gravy granules to thicken. Serve with mashed potato.
For this recipe, once you have started the
emaining onion.
Mix onion, wine, water, Worchestershire, bouillon, brown sugar
aste.
To make the gravy: In a large skillet over
In a large frying pan, cook the venison medallions with the onion in 1 Tbsp. butter until the medallions are done.
Remove the venison and keep it warm in the oven.
Add mushrooms and gravy mix (using red wine instead of water) to the pan.
Simmer for about 1/2 hour.
Make the red potatoes, and mash with the cream, butter and paprika.
To serve, add the medallions to the sauce and pour over the mashed potatoes.
Serves 6-8.
inute.
Gradually add the wine, mustard and Worcestershire sauce.