112 beef potatoes brown gravy Recipes

hamburger, beef bouillon, brown gravy mix, flour, potatoes (cut into cubes), green onion (chopped ), whole carrots (chopped ), water

eye of round roast, herb brown gravy mix, water, red potatoes, quartered, ranch dressing mix, kosher salt, fresh carrots or 15 fresh baby carrots

potatoes, beef drippings, onion, chopped corned beef, water, beef stock cube, gravy, salt, and brown (to season )

potatoes, peeled and cut into small chunks, sliced carrots, beef stew meat, approx 1 1/2-inch chunks, minced garlic cloves, amount to taste, white pearl onions, peeled , frozen are easiest, frozen peas, can use fresh, stewed tomatoes, undrained, beef gravy, worcestershire sauce, burgundy wine , can use sherry, red wine, etc, brown sugar, marjoram, black pepper, thyme, salt, more to taste, chopped fresh parsley, shredded cabbage

potatoes, cubed, milk, butter, separated, ground beef, onion, 1/4-inch dice, carrot, 1/4-inch dice, stalk celery, sliced, mushroom, sliced, frozen peas, fresh parsley, chopped, dried thyme, worcestershire sauce, nutmeg, brown gravy mix , made according to package directions, salt and pepper

beef roast , trimmed of visible fat, brown gravy mix, italian salad dressing mix, ranch dressing mix, water, baby carrots, russet potatoes, diced into 1 in. cubes

beef roast, any cut , to fit size of crock pot., hidden valley ranch dressing mix, brown gravy mix, italian dressing mix, water, red potatoes , scrubbed and quartered. (optional), celery , chopped (optional), baby carrots (optional)

potato flakes, lean ground beef, onion, finely diced, whole kernel corn, drained, green beans, drained, brown gravy, salt and pepper to taste, american cheese slices

i 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...

boneless bottom round roast or 3 1/2 lbs rump roast, potatoes, unpeeled and quartered, onion, peeled and cut into eighths, carrots, peeled and cut into chunks or 1/2 lb baby carrots, basil, dried garlic, garlic powder, salt and pepper, water, beef gravy mix or browning sauce (gravy master or kitchen bouquet), flour (optional)

boneless english roast, dry italian dressing - good season, dry ranch dressing - hidden valley, dry brown gravy - mccormick, water, baby carrots, cube potatoes, cube onion

beef stew meat , lean, potatoes, cubed, carrots , chunked, celery, sliced, onions, quartered, garlic, minced, tomatoes, tapioca, dark brown sugar, salt, red wine, gravy, dry mix, brown, gravy, dry mix, brown , onion variety, thyme, savory, allspice

beef, cut into small cubes, lamb, cut into small cubes, oil , for browning meat, garlic clove, beef broth, burgundy wine, dried basil, dried thyme, pepper, coarsely ground, carrot, diced, corn, green beans, peas, celery, onion, chopped, water, brown gravy mix, mashed potatoes, cubed, chicken bouillon, cream cheese, butter, garlic salt, pepper, chopped chives

deli roast beef, mashed potatoes, hoagie rolls, beef gravy, onion, sliced, butter, brown sugar, cider vinegar, shredded cheddar cheese

brown gravy mix, water, condensed cream of mushroom soup (undiluted ), minced white onion, beef bouillon granules, celery seed, sugar, onion powder, red potatoes or 8 -10 small yellow potatoes, washed not peeled

potatoes, cubed, milk, butter, separated, ground beef, onion, 1/4-inch dice, carrot, 1/4-inch dice, celery stalk, sliced, mushroom, sliced, frozen peas, fresh parsley, chopped, dried thyme, worcestershire sauce, nutmeg, brown gravy, salt and pepper

beef roast, steak spice, water, bistro brown gravy mix, potatoes, cut in 4ths, carrots, cut in 4ths, stalks celery, cut in half, green pepper, cut into large chunks, white onion, cut into large chunks, fresh mushrooms , medium sized left whole

venison or beef chunks, pioneer brown gravy mix, favorite home style thick brown gravy mix, cold water, carrots (chopped ), potatos (peeled and chopped ), onion (peeled and slivered), bay leaf, butter or margarin, flour to roll meat in, salt and pepper, garlic powder, water to cover