I need to make a rich brown gravy for Swedish meatballs..how?

Answer 1

Rich Brown Gravy

gravy, holiday

1/4 cup olive oil
1 carrot diced
1 onion,small,diced
1 celery heart,diced
2 celery stalks,diced
1/2 bay leaf,small
1/4 teaspoon thyme,dried
1/4 cup pastry flour,whole-wheat
5 peppercorns,black or white
1/4 cup parsley,fresh,coarse chopped
4 cup water
4 cup stock,vegetable,homemade
1 rock salt,ground
1 pepper,freshly ground

Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion, diced celery heart or diced celery and saute until it begins to brown. Add the flour and stir until brown. Add the peppercorns and the parsley. Stir well and add the water and stock. Simmer for 2 hours, stirring occasionally. Sauce should be the consistency of whipping cream. Strain.

Answer 2

this is a good recipe . that would be great for meatballs. it is a nice rich brown gravy

INGREDIENTS
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
1 teaspoon onion powder
1 teaspoon salt
1 1/2 cups hot water
4 tablespoons butter
1/2 cup cold water
2 tablespoons cornstarch
DIRECTIONS
Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

Answer 3

Carmelize some chopped sweet onion (like vidalia) in butter and olive oil. When onions turn brown and are "glazed" (this may take 10 - 15 minutes), remove them from the pan (optional), keeping as much of the brown bits in the pan as possible. Add 1 tablespoon tomato paste and stir until mixed with brown bits. Add beef broth (quantity depends on how much you need) and simmer. Mix 1 or 2 tablespoons of cornstarch with 1/4 cup water or wine. Add to broth and simmer until thickened. Salt and pepper to taste. Note: You can keep the onions in if you like, or take them out and throw them away.

Answer 4

"Swedish Meatballs" - 6 to 8 servings

1 lb. ground beef
1/2 lb. ground lean pork
1/2 cup minced onion
3/4 cup dry bread crumbs
1 tbsp. snipped parsley
2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup salad oil
1/4 cup all-purpose flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
2 cups water
3/4 cup sour cream

Mix thoroughly beef, pork, onion, bread crumbs, parsley, the 2 teaspoons salt, 1/8 teaspoon pepper, Worcestershire sauce, egg and milk. Refrigerate 2 hours.
Shape mixture by rounded tablespoonfuls into balls. In large skillet, slowly brown and cook meatballs in oil. Remove meatballs and keep warm.
Blend flour, paprika, the 1/2 teaspoon salt and 1/8 teaspoon pepper into oil in skillet. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring constantly; boil and stir 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through.

Answer 5

first you make a roux.....! put a couple of tablespoons of margarine or butter in a pan over medium heat and add a couple of tablespoons of flour. WATCH IT like a hawk, stirring until it turns light brown, it burns quickly. whisk in 1 cup of milk and salt and pepper to taste. keep stirring until thick. you can add more milk if you like it thinner....and maybe a sprinkle of worchestershire sauce or kitchen bouquet and then there's always gravy in a can.... hope this helps-

Answer 6

I dont now about brown gravy, but almost any gravy will taste good or better if you add cream of mushroom in it, as well as chicken broth.

Answer 7

brown gravy packs use two and cheat it up a little so yu can make it thicker, while its boiling put a little rosmary in. also finish it with some Madera wine or brandy.

yum yum