inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
abbage rolls and to make gravy (recipe included) and soup.
FOR
t.
For the Debris Gravy:
Mix the flour, water
his is a basic recipe to making gravy for any type of
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
he chicken skin for this recipe, cooking with the skin on
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
dges, 6 slices of the swiss cheese. (Overlapping the cheese if
Thoroughly combine first four ingredients.
Gradually add milk, stirring until smooth.
Serve as a dip for Swiss cheese crackers.
Makes about 1 2/3 cups dip.
In a shallow dish mix together the flour and salt and pepper.
Cut each roast into 8 pieces; dredge in flour mixture.
In large skillet brown meat on all sides in oil. Layer roast with onions in large roasting pan. Repeat.
Pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all.
Cover and bake at 300\u00b0F for 2-3 hours (up to 4 hours). Meat should be very, very tender.
Remove cover and bake an additional 10-15 minutes.
Cut round steak into serving size pieces and place in 5-quart crock-pot.\tPlace in layers with onion and season with salt and pepper.
Mix mushroom soup and milk in a bowl and spread evenly over top. Start crock-pot on high for about an hour, then turn to low for 7 to 8 hours.
Serve with mashed potatoes and a salad. This is delicious.\t(If you have a smaller crock-pot, just cut recipe in half.)
owl. Add slurry to the gravy; whisk to combine.
Preheat
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
Trim fat from meat and rub with garlic.
Sprinkle meat with some of the flour and pound.
Turn meat and repeat.
Continue until you have used as much flour as the meat will hold.
Cut meat into 6 pieces.
Place in a nonstick casserole.
Cover with vegetables, tomatoes and beef stock.
Cover casserole and cook at 300\u00b0 for 2 hours or until meat is tender.
Serve meat and mashed potatoes with Basic Bouillon Gravy.
Serves 6.
ou'll be adding the swiss cheese shortly). Reduce heat and
Shape ground sirloin into patties. Season with salt and pepper to taste. Grill, broil or fry to desired doneness.
Remove patties to a plate and keep warm. Top with a slice of swiss cheese. In same pan, saute mushrooms and sliced onion in butter until tender. Add the beef gravy and warm through.
Top cheese covered patties with the sauteed onions,mushrooms and beef gravy.
50.
Prepare Stuffing, any recipe will do. I like Stovetop
Cut Swiss or round steak into individually sized pieces. Pound flour into both sides of meat.
Brown both sides in hot fat in a large, heavy skillet with cover.
Add water, celery, stewed tomatoes, onion, carrot sticks and salt and pepper to taste. Simmer for 1 hour with cover on.
When meat and vegetables are tender, remove from pan.
Add brown gravy mix to juice in pan. Add more water, if necessary.
Serve with mashed potatoes.