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
/aluminum foil).
This recipe requires an oven AND a
n the side of this tomato based gravy. We always have peas and
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
Saute bacon in a small skillet.
Add and lightly brown minced onion.
Combine in a 2 1/2-quart casserole, the beans, bacon and onion.
Mix tomato based barbecue sauce, corn syrup, Worcestershire sauce and dry mustard; add to beans.
Bake at 350\u00b0 for 1 hour.
Serves 12.
In a mixing bowl, combine the mayonnaise, sour cream, tomato-based chili sauce and cayenne pepper. Mix the ingredients well. Serve and enjoy.
abbage rolls and to make gravy (recipe included) and soup.
FOR
t.
For the Debris Gravy:
Mix the flour, water
Rub flour into brisket on both sides and place in slow cooker stoneware.
In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
Transfer beef to a deep platter and slice thinly.
Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.
Layer meat, onion, tomatoes & herbs & seasonings in a greased casserole dish.
Whisk gravy mix with water, wine & sauces, pour over meat & vegetables.
Bake at 180\u00b0C for approx 1 hour.
Serve with mashed potatoes.
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
slow cooker, but the gravy will need thickened.
If
inutes.
Add in the tomato paste and bay leaves; cook
o manufacturer's instructions.
TOMATO JAM: If you're making
Leave 1/4 cup stock in pan.
Blend flour and add water gradually, stirring constantly.
Cook until thickened.
Stir in tomato soup and season with salt and pepper.
Heat oil in a wok or 2-quart saucepan.
Combine all ingredients in a bowl. Roll 24 balls, 1\" in diameter.
Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
Drain in colander.
Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
Serve with cooked spaghetti.
/3 cup of the tomato sauce over each loaf.
egetables and pan gravy.
My Notes: Tomato paste is sold
his is a basic recipe to making gravy for any type of