Cut steaks in 6-8 serving size pieces, season with seasoned salt, and pepper, and brown in a non-stick skillet.
Layer steak pieces, potatoes, carrots and onion in slow cooker.
In a large bowl, combine tomatoes, and beef gravy and spoon over vegetables.
Cover and cook on low for 7-8 hours.
edium-high heat. Carefully add beef brisket and brown the meat
ircle that's 1 inch thick.
Cut out biscuits with
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ream of chicken soup and beef gravy in a slow cooker, cover
owder in a bag. Shake beef to cover. Set aside leftover
ackage directions.
Divide ground beef in half and make two
Add 1 can Campbell's beef gravy. Then drain vegetables & add to
Brown meat.
Pour off all grease.
(You may want to rinse meat off.)
In a saucepan pour low-fat beef gravy.
If you want it real meaty tasting add a beef bouillon cube with a little water; add 1 container of fat-free sour cream and add some milk if too thick. Stir while heating and add meat to gravy mix.
(I sometimes add a little cooking wine for a different flavor.)
Serve over egg-free noodles.
Mix beef, mustard and enough gravy to moisten.
Roll pastry in small circles about saucer size. Place meat in center. Fold and seal. Bake at 350\u00b0 until brown.
Serve with more beef gravy.
In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
Cook until beef is done, then taste and adjust seasonings according to your preference.
Toss cooked egg noodles in and coat well.
Serve hot.
Brown ground beef and drain off fat. Let
big deal! ;).
Add beef broth and turn heat down
Blend until smooth 1 cup water and 1/4 cup cornstarch (in blender).
In saucepan over medium heat, combine this with 10 ounce can Banquet chicken broth or homemade stock, 2 chicken bouillon cubes and two (10 ounce each) cans Franco American beef gravy.
Stir until thick and clear.
Serve over chicken, thoroughly heated.
A pinch of sage does wonders to this for flavor.
Bouillon powder may be substituted for the cubes if you wish.
Place beef in baking dish, fill with
Heat oven to 400*.
Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3 quart saucepan, stirring constantly.
Boil and stir 1 minute.
Spread in ungreased casserole. Stir together Bisquick and milk.
Pour evenly over beef mixture.
Bake uncovered about 30 minutes or until light brown.
Can also substitute turkey for beef and chicken gravy for beef gravy.
Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
Bake in the preheated oven until very tender, 4 to 5 hours.
arinade and reserve sauce for gravy.
Sear each side of
Have the deli slice the roast beef very thin, but not shaved.
Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
Serve with french fries. :).
inute.
Add in the gravy (or consomme or broth) whisk