Easy recipe for beef gravy, no alcohol please!!?

Question

Thanks

Answer 1

IF you have beef drippings, in a separate skillet, sautee some finely minced onion and garlic in a skillet (blended or food processed wonderful) in some vegetable oil. When the vegetable and herbs are caramelized, add about an 1/8 cup of flour (maybe 2 to 3 tblspsoons), a dust well with seasoned salt (Lawry's pepper is wonderful). When everythig is dark, rich (not quite chocolate dark) brown (I forgot, medium heat), add one cup of water, slowly at first and with lots of stirring (no lumps, the water should be sizzling at first as you add it, if it isn't turn the heat UP until all the water is added). After the water is added, add the beef drippings and simmer until the gravy is the consistency you like.

Ingredients

some slivers of onion
a piece of garlic
some seasoned salt
1/8 cup of flour
1 cup water
beef drippings

Answer 2

So easy - but you need all the lovely juicy stuff from the bottom of the roasting tin to make great gravy, so this assumes you've just roasted your joint of beef.

You will also need:

1 tablespoon flour
1/2 pint beef stock (Oxo cube or similar - even hot water will do but stock will be tastier)

1) Remove beef from oven, set aside on plate to rest (give it about 30 mins, cover with some foil to stop it getting cold)

2) Your roasting tin will contain meat juices, some fat and oil, and probably some stuck on bits of beef from the roast. If you leave it to cool a little the fat will solidify and separate from the other juices. You can then spoon off the fat, but leave in around a dessert spoonful as you need it in the gravy. Don't worry about being too accurate, just try and keep as much of the juice in the pan as possible while reducing the quantity of fat.

3) By now the beef will have rested and plenty more juice will have collected on its plate - don't waste any of this, pour it back into the roasting tin.

4) Put the roasting tin directly over a flame on the hob. The juices will start to bubble and sizzle. Use a wooden spoon or spatula to get as much of the nice stuff off the bottom of the tin (this is where you can use some alcohol eg brandy, wine or vermouth to "deglaze" the pan but it's not necessary - maybe a little of the stock or water to loosen it up, but only a little)

5) Add in the flour, turn down the heat and stir stir stir. This makes the nice "roux" paste, which will thicken the gravy.

6) Add the stock, a little at a time, continuing to stir, until you have the thickness / quantity you want. If you continue to simmer the gravy it should thicken up a little bit more.

Pour into gravy boat ready for your roast dinner.

Answer 3

Easy Beef Gravy

Answer 4

First make a roux, (equal quantities of fat and flour) Add 2 beef oxos, 3 knorr stock cubes to approx 3/4 litre boiling water to dissolve, add stock slowly to the roux, stirring constantly, simmer for approx 10 mins, people always comment on my gravy (positively), You can use chicken stock cubes for chicken, lamb for lamb etc or a combination.

Answer 5

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Answer 6

Simple and easy is to take a can of beef broth and some corn starch, just slowly add the corn starch into the broth and stir thoroughly until your gravy is the consistency you want. Season with salt, pepper, and your favorite herbs.

Answer 7

Check out this very easy, alcohol free recipe:

http://www.gourmet-food-revolution.com/roast-beef-recipe.html

Answer 8

my best homemade beef gravy is take the left over chicken grease(the stuff at the bottom) than put some flour in the grease until its nice and thick or how you like it.(the gravy is suppose to look light brown) than just mix it up also you can add onions and green pepper whatever you want.NOTE:make sure you have the fire on.

Answer 9

I just buy the dry mix, add water, and stir on the stovetop.