Beef Stock or gravy?

Question

I was going to stir fry some stuff and use one or the other for lube and sauce, any suggestions? And can i just throw some red potatoe cubes into the frying pan or do they need any cooking first. .

Answer 1

I would use beef stock .. its very flavorful and very healtly and plus it can be low fat too.... perfect for stir fry.. as far as the red potato cubes make sure they r small enough other wise the wont cook all the way.. if you want bigger peices cook the half way before u throw them in the stir fry. enjoy..

Answer 2

Beef stock is the liquid that eventuates after simmering beef/veal bones, aromatic vebetables and seasonings for a protracted period of time.

A gravy is a sauce, (of which stock is usually a component), that is thickened with roux, a mixture of fat and flour.

I can't imagine using a gravy in a stir-fry, (although using stock is almost as rare).

Stir-frying is very quick cooking at high heat. If you plan to stir-fry potatoes you better cut them into very thin or small pieces.

Answer 3

I would par boil the spud for a short time in boiling water.
Home made gravy is better as it is you who add what the sauce will taste like and how healthy it would be.
Stock cubes and liquids can contain salts and fat

Answer 4

Beef-Fried Rice

Prep Time: 10 min
Total Time: 20 min
Makes: 4 servings, 1-3/4 cups each

1 lb. boneless beef sirloin steak, thinly sliced
2 cups frozen stir-fry vegetables
1 cup fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT Light CATALINA Reduced Fat Dressing
2 Tbsp. lite soy sauce
2 cups instant brown rice, uncooked
1 can (11 oz.) mandarin orange segments, drained
1/3 cup chopped green onions

BROWN steak in nonstick wok or large skillet sprayed with cooking spray on high heat 3 min.
ADD stir-fry vegetables, broth, dressing, soy sauce and rice; stir. Bring to boil; cover. Simmer 5 min. Remove from heat.
LET stand 5 min. Add oranges and onions; fluff with fork.

KRAFT KITCHENS TIPS
Jazz It Up
Add 1/2 tsp. each garlic powder and ground ginger along with the chicken broth.

Answer 5

Stock. The liquid in the gravy would cook off, and leave you with a pasty, gluey mess.

Yes, cook the potatoes first. Trust me on that one.

And poo on your avatar -- everybody knows 'beans' = 'Heinz.' Campbell's beans are heresy!

Answer 6

beef stock. (for thickner use 1tbsp of corn starch mix well and add at the end)

I have never used potatos but I would par boil them.