Recipes tagged with « Gravy »
Stovetop Cube Steaks with Mushroom Sauce
Flour-coated cube steaks seared for a browned crust, then simmered briefly in a rich mushroom-onion gravy. Uses a dry gravy mix whisked into butter-sautéed onions and mushrooms, then finished with beef broth. Served over rice, noodles, or mash. Adjust seasoning and doneness by eyeball. Swap white mushrooms for cremini or button, and dry gravy for a quick roux. Browning signals crust development, not overcooking. Moist, tender inside preserved by finishing in sauce. Practical, flexible, and hearty meal for four.
Rustic Turkey Gravy
Butter melted, flour whisked into a roux browning lightly for nuttiness. Slowly whisk in turkey broth and pan drippings—thickening gradually, aroma deepening. Salt and black pepper added cautiously to balance, not overpower. Optional thyme or sage for layers of flavor. Heating carefully until consistency just right—thick enough to coat, loose enough to drizzle. Adjust with broth or cornstarch slurry for fixes. Common hiccups? Too thin add slurry or reduce. Too thick whisk in broth. Salty? Dilute with water or unsalted broth. Always taste, tweak, no shortcuts. Use stock or broth substitutions, tips for drippings. Classic technique, reliable results every time.
Slow Cooker Chicken Gravy Mixup
Chicken slow braised in a seasoned broth with a blend of onion and mushroom soup powders swapped for a savory base, white pepper swapped for cayenne for a touch of heat. Water swapped for chicken stock for added depth. Cooked on low heat until juices run clear and meat shreds easily. Step-wise layering with liquid first ensures even cooking and prevents dry edges. Slightly adjusted cook times with cues based on texture and aroma. Practical tips for substitutions and fallback options to keep you out of trouble in the kitchen.
Quick Brown Gravy Twist
Brown sauce using caramelized shallots and garlic for depth. Beef and mushroom stock replace traditional bouillons. Toasted whole wheat flour thickens, adding nuttiness. Caramel color and rich aroma develop as mixture simmers, gradually thickening. Smooth texture achieved by whisking and straining before serving. Suits roasted meats and poutine with an earthy lift. Efficient, no-fuss approach with notes on browning, coating flour well, and managing clumps.