Mushroom And Onion Gravy For Roast Beef Recipes

ROAST BEEF WITH MUSHROOM GRAVY

Steps:

• First thing you want to do is season the beef with a little salt and pepper.
• Then melt 2 tablespoons of butter in a fry pan.
• Then sear the roast on all sides. You just want cook it for about 2 minutes on each side. Searing helps burn off a little the fat, but also helps with sealing in some the juices too.
• Remove the roast and put it into a roasting pan.
• Then without cleaning out the fry pan, add your mushrooms and onions.
• Sauté them in the drippings.
• Sauté them for about 2-3 minutes. Then pour them over the roast in the roasting pan.
• Time to mix the gravy, empty both jars of gravy into a bowl,
• Add the onion soup mix and the Italian dressing.
• Mix well.
• Once it mixed, pour the gravy over the roast, onions, and mushrooms.
• Cover the roasting pan with foil, and put the roast into a preheated oven of 300F.
• Let the roast cook in the oven for about 3- 31/2 hours.
• Take it out the oven let it rest for about 20 minutes, then put on a plate, you can put a little the gravy over it or strain out and put the gravy in a gravy boat. Then ENJOY!

MUSHROOM AND ONION GRAVY FOR ROAST BEEF

Steps:

• Finely dice the onions and slice the mushrooms
• Over medium heat, add the oil and onions to a frypan and stir until the onion is coated in the oil.
• Add the butter and mushrooms and continue to stir until they are tender.
• Add the broth, cream, and mustard. Bring to the boil and then simmer until it starts to slightly thicken.
• If you want a thicker gravy, combine the water and cornstarch together, and then slowy add it to the gravy while stiring.
• Add the Worcestershire Sauce, this is optional though.

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT

Steps:

• First, place the roast in your crock pot.
• Then, sprinkle the onion soup mix on top of the roast.
• Finally, spread the undiluted soup on top.
• Cook on low.

COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY

Steps:

• With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast., In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired., Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm., Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

CHUCK ROAST WITH ONION MUSHROOM GRAVY

Steps:

• 1. Line a 9X13 pan with enough heavy duty aluminum foil to cover the bottom and wrap completely around the roast. Place the roast in the center of the foil and spread steak sauce over the top.
• 2. Sprinkle dry onion soup mix over top of roast and pour the can of mushroom soup over it.
• 3. Wrap the foil over entire roast and seal tightly. place in preheated 350 degree oven for 4 hours (don't peek). Remove from oven and let stand for 10 minutes before opening and be careful of escaping steam. This recipe can be increased to serve more people and you can experiment with Beefy dry onion soup, Beefy mushroom soup, etc.

BEEF ROAST WITH GOLDEN MUSHROOM GRAVY

Steps:

• Rub roast with oil.
• Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
• Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
• After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
• Pour soup over roast, sprinkle the onion soup mix over this.
• Seal the foil securely and place entire package into a 9x13-inch baking pan.
• Bake at 350°F for three hours.
• When you open the foil, the gravy is done and the meat is very tender.