112 beef with sour cream gravy Recipes

beef tips in gravy, fresh mushrooms, sliced, sliced green onion (tops included), sour cream, egg noodles , cooked according to package directions drained, olive oil

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...

ground beef, chicken flavor stuffing mix, water, eggs, beef gravy, sour cream, fresh parsley, chopped

ground turkey, brown gravy mix (you can use the canned gravy too, but i prefer the dry mix), water, dried parsley, dried dill, sour cream (i use the fat-free)

frozen homestyle meatballs, cream of mushroom soup, water, brown gravy mix, beef bouillon cubes, minced onion, seasoning salt, light mayonnaise, sour cream, noodles

extra-virgin olive oil, onion, thinly sliced, cremini mushrooms, thinly sliced, chopped thyme, kosher salt and freshly ground pepper, reserved gravy from coriander-dusted roast beef or other beef gravy, sour cream, half of the coriander-dusted roast beef or 12 oz roast beef, sliced 1/4 inch thick and cut into strips, buttered noodles , for serving

canola oil, onion, thinly sliced, red bell pepper, thinly sliced, garlic cloves, thinly sliced, chili powder, kosher salt and freshly ground pepper, half of the coriander-dusted roast beef or 12 oz roast beef, sliced 1/4 inch thick and cut into strips, reserved gravy from coriander-dusted roast beef or other beef gravy, warm flour tortillas, salsa , sour cream and cilantro for serving

lean ground beef, salt & pepper, garlic powder, low-fat milk, beef bouillon cube, cream of mushroom soup, undiluted, light sour cream, salt, black pepper, onion powder

pepperidge farm puff pastry shells, boneless beef sirloin steak, vegetable oil, sliced mushrooms, onion, chopped, garlic powder, dried thyme leaves, crushed, slow roast beef gravy, sour cream, chopped fresh parsley

boneless 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 noodles

beef 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 cream

egg noodles, uncooked, roast beef in gravy, sour cream, frozen peas, salt , to taste, pepper , to taste

rump roast, carrots, finely chopped, stalks celery, finely chopped, onion, finely chopped, white vinegar, water, bay leaf, salt to taste, sour cream

fully-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 cream

onions, the more the better, cut in 1/2 and sliced, margarine, lean ground beef, mushrooms, drained, cream of mushroom soup, water, beef bouillon, cornstarch, cold water, noodles or 1 lb linguine or 1 lb spaghetti, sour cream, light is fine, kitchen bouquet , to color gravy

fat-free cream of chicken soup, undiluted, nonfat sour cream, fat-free dried beef (i use hormel), skim milk, boneless skinless chicken breasts, frozen green pea, thawed (optional)

firm 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, flour

lean ground beef, heinz beef gravy, mushrooms, drained, sour cream, cooked egg noodles