Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
In a large saucepan, bring 4 cups of warm water to a gentle boil. In a small bowl, add Beef Base and ¼ cup warm water, whisk until base dissolves; set aside. Reduce heat on stove to medium; pour base-water mixture into saucepan, whisk to combine. In another small bowl, add corn starch and cold water, whisk to combine. Slowly add cornstarch slurry into saucepan, cook and whisk until gravy thickens, about 2 minutes. Season with pepper.
Time 10m Number Of Ingredients 8 Steps:
In a medium-sized sauce pan, combine butter, beef broth, onion powder, and garlic powder. Bring to a boil, stirring occasionally. Reduce heat and bring to a simmer. In a small bowl or liquid measuring cup, combine cornstarch and water, stirring until well combined. While whisking the broth CONSTANTLY, slowly add cornstarch mixture to the saucepan. I like to pour in about a tablespoon at a time to gauge consistency. You may not need all of the cornstarch mixture, add only until desired consistency is reached. Add beef bouillon (or Kosher salt– I just like the depth of flavor the beef bouillon adds as compared to straight up salt) and pepper to taste. Allow to simmer 2-3 minutes. Serve over potatoes, rice, poutine, or your favorite beef dishes.
Time 15m Yield 6 Number Of Ingredients 5 Steps:
Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Time 4h15m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven’s broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
Time 25m Yield 8 Number Of Ingredients 6 Steps:
Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes. Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes. Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving. When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.
Time 25m Yield 3 cups. Number Of Ingredients 10 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. , In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta.
Yield 3 cups Number Of Ingredients 6 Steps:
Combine dry milk powder, flour, bouillon granules and thyme. Cut in butter or margarine and Kitchen Bouquet until pieces resemble cornmeal. Store in tightly covered container in refrigerator up to two months. Beef Gravy: In saucepan slowly blend 1 cup cold water into 1/2 cup beef gravy base. Cook and stir until mixture is thickened and bubbly. Cook 1 minute more. Makes 1 cup.
Time 15m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps. Add salt and pepper. Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly. Turn heat to low and SLOWLY add broth, stirring constantly. It will spit & bubble so be careful. Add Kitchen Bouquet. Turn heat back up to medium. Continue stirring until gravy boils and thickens. Makes about 2 cups.
