117 beef gravy sour Recipes
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beef top sirloin steak , cut into 1/2-inch strips and12 Morebeef top sirloin steak , cut into 1/2-inch strips, olive oil, chopped onion, minced garlic, condensed cream of mushroom soup, undiluted, water, half-and-half cream, brewed coffee, brown gravy mix, uncooked egg noodles, sour cream, paprika, pepper10 min, 13 ingredients
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i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and30 Morei use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...5 hour , 32 ingredients
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C T's Swedish Meatballs (Crockable)
frozen meatballs, cream of mushroom soup, beef gravy and9 Morefrozen meatballs, cream of mushroom soup, beef gravy, sour cream, cream cheese , torn or cut into small pieces, sliced mushrooms (optional), minced garlic, dried thyme, ground pepper, onion powder, worcestershire sauce, nutmeg5 hour 5 min, 12 ingredients -
Double Duty Dinners: Meatloaf & Meatballs
beef gravy, divided, water (i use beef broth), ground beef and12 Morebeef gravy, divided, water (i use beef broth), ground beef, ground turkey or 1 lb ground pork, eggs, lightly beaten, garlic powder , to taste, onion powder , to taste, salt & pepper, to taste, beef gravy (from above recipe), sour cream, meatballs, salt and pepper, to taste, cooked noodles , of choice hot & buttered with, butter1 hour 25 min, 15 ingredients -
Sour Cream Meatloaf With Mashed Potatoes
eggs, carton sour cream, milk, fine dry breadcrumb and9 Moreeggs, carton sour cream, milk, fine dry breadcrumb, onion, finely chopped, parsley, snipped, worcestershire sauce, dijon-style mustard, salt, pepper, lean ground beef, brown gravy mix, mashed potatoes16 min, 13 ingredients -
Beef Stroganoff
boneless beef top sirloin steaks, cubed, chicken broth and10 Moreboneless beef top sirloin steaks, cubed, chicken broth, sliced fresh mushrooms, cola, chopped onion, onion soup mix, garlic powder, dried parsley flakes, pepper, country gravy mix, sour cream, hot cooked noodles7 hour 25 min, 12 ingredients -
Waldbaum's Easy Beef Stroganoff
beef sirloin steak, cut 1/8 to 1/4 inch thick and9 Morebeef sirloin steak, cut 1/8 to 1/4 inch thick, uncooked wide egg noodles (about 5 oz.), vegetable oil, divided, garlic clove, crushed, salt, pepper, sliced mushrooms, brown gravy mix, cold water, sour cream30 min, 10 ingredients -
Beef in Bay Leaf Gravy
rump roast, carrots, finely chopped and7 Morerump roast, carrots, finely chopped, stalks celery, finely chopped, onion, finely chopped, white vinegar, water, bay leaf, salt to taste, sour cream3 hour 30 min, 9 ingredients -
Roast Beef Cheddar Pockets
fully-cooked boneless beef roast , with gravy (use the 16... and5 Morefully-cooked boneless beef roast , with gravy (use the 16-17 ounce package for this, i use the maple leaf brand fully cooked roast), refrigerated crescent dinner rolls, cheddar cheese, finely shredded, chopped onion, shredded cheddar cheese (or to taste), sour cream38 min, 6 ingredients -
Savory Hamburger Skillet Pie
lean ground beef, chopped celery, diced onion and12 Morelean ground beef, chopped celery, diced onion, worcestershire sauce, ketchup, pepper, condensed tomato soup, undiluted (or 1 jar of beef gravy, i prefer the soup), garlic powder (more or less to your taste ), salt, french style green beans, drained, light sour cream, potatoes , boiled until tender (number depends on size, can prepare 4-6 servings of instant if you prefer also), chopped chives, shredded american cheese (or 4-5 slices), paprika45 min, 15 ingredients -
Crock Pot Roast With Sour Cream Gravy
boneless beef roast (i prefer sirloin), beef broth and8 Moreboneless beef roast (i prefer sirloin), beef broth, potatoes, peeled and cubed, baby carrots, whole, red onion, chopped, butter, all-purpose flour, low-fat sour cream, salt, pepper8 hour 20 min, 10 ingredients -
Ukrainian Baked Stuffed Tomatoes With Gravy
firm tomatoes , reserve pulp for the gravy and10 Morefirm tomatoes , reserve pulp for the gravy, onion, finely chopped, cooked rice, lean ground beef, salt and pepper, to taste, sour cream, tomato paste, salt, pepper, butter, flour1 hour , 11 ingredients
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