BEER ONION GRAVY
Beer onion gravy is a staple complementary to a number of dishes. Bangers and mash, Yorkshire puddings, grilled chicken, pork chops or portabello mushrooms, even steamed rice welcome its sweet and savory goodness.
Provided by CraftBeering
Categories Cooking with Beer
Time 30m
Number Of Ingredients 8
Steps:
- In a sauce pan over medium heat melt the butter.
- Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
- Cook until the onions are translucent and are beginning to caramelize.
- Add the flour and stir to incorporate, about one minute.
- Add the beer, stir and let reduce for a couple of minutes.
- Add the beef stock, stir and let reduce.
- In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.
Nutrition Facts : Calories 613 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 1/2 cup, Sodium 684 grams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY
Provided by Food Network
Categories main-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
- Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
- Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
- Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
- Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
- Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
- Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
- Carve the chicken and serve with Beer Gravy.
- Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
- Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.
BEER GRAVY
Make and share this Beer Gravy recipe from Food.com.
Provided by Pink Penguin
Categories Sauces
Time 45m
Yield 1 jug
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a large, heavey based saucepan.Add the onions, garlic & sugar & fry over a low heat for 25-30 mins, stirring occasionally, until the onionsare caramelised.
- Sprinkle with the flour & cook for 1 minute Gradually stir in the ale,stock & the marmite & bring to the boil.
- Reduce the heat & simmer, stirring occasionally, for 10 mins or until thickened.Keep warm until ready to serve.
SMOOTH BEER GRAVY
Make and share this Smooth Beer Gravy recipe from Food.com.
Provided by brandycliff
Categories < 30 Mins
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Add the flour to the pan drippings and stir until smooth.
- Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
- Adjust the consistency with the broth, if necessary.
- Add salt and pepper to taste.
Nutrition Facts : Calories 65.1, Fat 0.5, SaturatedFat 0.1, Sodium 257.7, Carbohydrate 6.9, Fiber 0.1, Sugar 0.2, Protein 2.5
SIMPLE BEEF FLAVORED GRAVY
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
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.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 6.1 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 275.9 mg, Sugar 1.1 g
AIR-FRYER BRATS WITH BEER GRAVY
These air-fryer brats are a nod to my German heritage. I serve them with a green vegetable and some french fries or mashed potatoes on the side. For a deeper sauce flavor, try using a lager or stout beer. -Allison Ochoa, Hays, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 400°. Place bratwurst in a single layer in a greased air fryer. Cook until no longer pink, 8-10 minutes., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until onions start to brown and soften. Add flour, dill weed and pepper; stir until smooth. Stir in beer. Bring to a boil. Reduce heat; simmer, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onion mixture.
Nutrition Facts : Calories 526 calories, Fat 39g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 1140mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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