56 white wine gravy beef Recipes

ground lean beef (see notes ), chopped parsley, dijon mustard, all-purpose flour, egg, salt, pepper, fat-skimmed beef broth, brown onion gravy, dry sherry , dry white wine, or more fat-skimmed beef broth, peeled hot cooked potatoes (see notes ), butter, cream cheese, at room temperature, shredded gruyere , swiss, or parmesan cheese (about 2 1/2 oz.)

minced onions, butter, chopped mushroom, white wine, tomato puree, left over home made beef gravy (or brown gravy/brown sauce made from a packet such as knorr s), drops maggi seasoning (or other flavor enhancer like kitchen bouquet, or even worcestershire sauce), salt and pepper

vinegar, water, bay leaves, stalks celery, chopped, carrots, chopped, onion, quartered, salt & freshly ground black pepper, beef shoulder, buttermilk, onion, chopped, olive oil, red wine, flour, butter, gravy flavoring (kitchen bouquet), salt, white pepper, brown sugar, to taste (until sweet and sour), raisins

eye of round beef roast , 2 - 3 lb, thickly sliced baby portabella mushrooms, turkey gravy mix, water, white wine, olive oil

garlic powder, salt, ground pepper, vegetable cooking spray, presliced fresh mushrooms, chopped onion, chopped fresh thyme or 1 tsp dried thyme, dry sherry or white wine, fat-free beef gravy, fresh thyme sprigs

boston butt (pork roast), garlic clove (peeled and sliced in half , use as many as you wish), salt, garlic powder, black pepper, flour, divided, water, white vinegar, onion, sliced, garlic cloves (can use more cloves), louisiana hot sauce (can use more ), butter, beef broth, dry red wine, salt and black pepper

ground pork, ground veal, salt, pepper, big onion, minced, flour, egg, butter (danish is the best), flour, beef stock, white vinegar, salt and pepper, to taste, sherry wine, dill (optional)

olive oil, pancetta or 4 oz bacon, diced, chopped yellow onions, diced carrot, diced celery, minced garlic, ground nutmeg, fresh thyme, dry white wine, leftover cooked pot roast, shredded, crushed tomatoes , and their juices, leftover pot roast gravy or 1 cup reduced beef stock, heavy cream, chopped fresh parsley leaves, salt & freshly ground black pepper, fettuccine, freshly grated parmesan cheese

olive oil, pancetta or bacon, diced, chopped yellow onions, diced carrots, diced celery, minced garlic, ground nutmeg, fresh thyme, dry white wine, leftover cooked pot roast, shredded, crushed tomatoes and their juices, leftover pot roast gravy or reduced beef stock, heavy cream, chopped parsley leaves, salt and freshly ground black pepper, fettuccine, freshly grated parmesan

head cauliflower, cut into florets, chicken stock, butter , cut into pieces, shredded white extra-sharp vermont cheddar (recommended : cabot brand), grated parmigiano, coarse black pepper and salt, a generous grating nutmeg, shoulder london broil steak, 1 1/2 inches thick, worcestershire sauce, vegetable oil or olive oil, 2 turns of the pan, ham, chopped, chopped red chard , 1 large bundle, red wine vinegar , eyeball it, honey, shallot, finely chopped, all-purpose flour, beef broth, steak sauce (recommended : a1 or lea and perrin s brands)

white potatoes cubed, sweet potatoes cubed, carrots coarse cut up or use whole baby carrots, onion chopped, head of garlic peeled, celery coarse chopped, green bell peppers coarse chopped, fresh chopped parsley, kernel corn, frozen green peas, venison ( or beef ) meat cut up/cubed ( marinade in red wine overnight if desired to tenderize meat ), water or beef broth, hickory smoked barbecue sauce ( tomato based ), salt and pepper to taste, flour to thicken gravy

sirloin , cut into thin slivers, vegetable oil, white onions, diced, carrots, thinly sliced, leek, white and pale green part, thinly sliced, cabernet sauvignon wine, button mushrooms, trimmed , wiped clean, and sliced, minced fresh thyme, parsley, minced garlic, veal stock or 1 cup canned beef broth, beef gravy, salt & freshly ground black pepper, idaho potatoes , cut into cubes, sour cream, butter

vinegar, water, bay leaves, stalks celery, chopped, carrots, chopped, onion, quartered, salt and freshly ground black pepper, beef shoulder, buttermilk, chopped onion, olive oil, red wine, equal parts flour and butter, (1/4 cup flour, 1/4 cup butter) for roux, gravy flavoring (recommended : kitchen bouquet), salt, white pepper, brown sugar, to taste, until sweet and sour, raisins, suggestions : red cabbage, and spaetzle or dumplings

rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods), potatoes, halved, baby potatoes (i prefer organic amandine), white pearl onion, shiitake mushroom, thinly sliced, baby carrots, green chili peppers, sliced in 1/4 in. strips . (use medium or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the), yellow bell pepper, coarsely chopped, orange bell peppers or 1 red bell pepper, coarsely chopped, garlic cloves, finely minced, water, beef stock, cream of mushroom soup, cream of broccoli soup, roasted tomato salsa (medium or hot roasted corn salsa), dry onion soup mix, dry mushroom gravy mix, red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal), mild horseradish, worcestershire sauce, cracked pepper, salt, habanero salt or 1/2 tsp seasoning salt, thyme, paprika, blue cheese, crumbled (maytag blue cheese if available)