gravy sauce for a roast beef?

Question

i'm gonna make a roast beef tonight but i don't know how to make a gravy sauce.
plz give me an easy recipe.

Answer 1

You'll need:
1/4-1/2 cup dry red wine (dry white if you don't have red)
1 tablespoon beef base (bullion cubes if need be)
Water - About 1-3/4 cup, hot
Salt,pepper, dash of Worcestershire sauce, and a pinch of cayenne pepper


Remove the meat from pan after cooking. Drain all but 2 tablespoons of fat from the pan. In a measuring cup, mix 2 tablespoons of cornstarch with 1/3 cup cold water. Place your roasting pan over med. high heat, and stir dripping/cracklings with wood spoon. After about 1 minute (ingredients/pan should be hot) pour in wine and scrape all the goodies off of the pan's bottom. This is called de-glazing. Continue cooking until reduced by 1/2, then add in your soup base, Water, and bring to a boil. Whisk in your corn starch mixture and continue to stir the mixture for a few more minutes. Add in the rest of your spices to taste. If the sauce is too thick, add a bit of water to thin it. If it's too thin, continue to stir and boil the mixture to desired consistency. Bon apetit.

Answer 2

You make the gravy using the roast beef broth. The flavor comes from the fresh cooked roast. If you've already cooked your roast, you'll need a can of beef broth (not as good.) So here's a recipe for all of it:

3 large onions, sliced thin
1 (1 lb) can tomatoes, crushed and drained in a sieve
2 tablespoons olive oil
3 lbs tied boneless beef rib roast, at room temperature (use bones for soup)
1 tablespoon all-purpose flour
1 cup beef broth
1 cup water
2 tablespoons Worcestershire sauce

Place rack in middle of oven.
Preheat to 450F.
In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
Season to taste and roast for 10 minutes.
Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
Transfer to a cutting-board and let stand 30 minutes.
Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.

Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
Transfer to a small pan and skim off fat.

Just before serving, carve beef, arrange on platter with reserved onion mixture.
Serve with gravy.

Answer 3

I use Knorrs classic brown gravy mix. Instead of water though I use the drippings and juice from the roast. Add about a cup of water to the pan before cooking. When it's done you should have the 1 1/2 cups needed for the gravy. If not, add a little more water. Made it tonight as a matter of fact. It's cheap and really good.

Answer 4

Southern Gravy

Ingredients

(1 servings)

1/2 c Beef instant bouillon
1 1/2 c Unsifted flour
1/2 ts Black pepper
3 tb Drippings or margarine
1 3/4 c Milk or water


Instructions

Make ready mix by combining first 3 ingredients in medium bowl.Store at room temperature in pint jar with tight fitting lid.Shake before using.
For Gravy: Stir 1/4 cup ready mix into drippings.Cook and stir until brown.(This is to cook the flour;do not burn it.) Add water or milk; stir until thick and bouillon is dissolved.

Answer 5

Use the juices from your roast beef to make the gravy. Once the beef is done, drain the juices into a saucepan. If it isn't enough liquid, add beef broth from a can. Mix 1 - 2 tablespoons of cornstarch with a little water or wine and then add to the juices. Simmer until thickened. You can also add additional seasonings, onions or garlic for extra flavor.

Answer 6

Here's a simple, delicious recipe. It's great if you don't like going through the steps of making gravy.

3 1/2 lb. beef round rump roast
3 tbsp. Worcestershire sauce
3 cans cream of mushroom soup
1 lg. can mushrooms
3 pkgs. onion soup mix

Sprinkle Worcestershire sauce over the meat. Mix together mushroom soup, mushrooms (do not drain) and onion soup mix. Spread over the meat. Bake at 350 degrees for 3 1/2 to 4 hours or until tender. This makes its own gravy.

Answer 7

If you cook the roast in a crock pot you can add one can cream of mushroom soup and one can of water...another can of each if the roast is a larger one. The juices of the meat and then the soup make a great gravy...I'm sure u could do the same in the OVEN. SO TENDER

Answer 8

Hmm and wow there are so many ways. Here's one that's easy and simple. Get out a skillet and add a little oil or butter. Get a cup of milk and stir in about 1 tablespoon of corn starch and mix. Pour that in the skillet and add any cheese you like. Add a little seasoning of choice. Keep blending until it becomes a nice sauce. And there you go. I have so many other ideas but you didn't give me a specific range

Answer 9

GRAVY:

1 1/2 c. water
1 tbsp. cornstarch
1 c. chopped mushrooms

Mix with pan drippings from roast. Bring to boil. Serve with roast.