Side Essentials Easypeasy Brown Gravy Recipes

SIDE ESSENTIALS: EASY/PEASY BROWN GRAVY

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium-size saucepan to make this recipe.
• 3. The Beef Stock I use beef stock that I have made and then frozen; if you do not have any, there are options. Boxed beef stock Beef stock cubes Or, my favorite alternative... Better Than Bouillon Beef Stock. I will admit that it does have preservative things I do not like; however, it is the best alternative to homemade beef stock... In my opinion.
• 4. Gather your ingredients (mise en place).
• 5. In a large saucepan, bring 2 cups of beef stock to a simmer.
• 6. While the stock is coming to a simmer, whisk together the additional 1/4 cup of stock with the 1/4 cup flour, to make a slurry
• 7. Slowly add slurry into saucepan, keep the base at a simmer, and whisk until it thickens, about 2 - 3 minutes.
• 8. THE FINISHING TOUCH
• 9. Now it is time for the spices. These are the spices, and the amounts I used; however, you can vary the amounts and add other spices to taste. • 1 1/2 teaspoons nutritional yeast flakes • 1 teaspoon tamari sauce, or liquid aminos • 1/2 teaspoon Worcestershire sauce • 1/8 teaspoon ground white pepper • 1/8 teaspoon sweet paprika Season to taste, and whisk in the butter, if using.
• 10. PLATE/PRESENT
• 11. When I need some comfort, I ladle this over a big bowl of mash taters. Enjoy.
• 12. Keep the faith, and keep cooking.

BEEF ESSENTIALS: BEEF TIPS

Steps:

• 1. PREP/PREPARE
• 2. You will need a large sauté pan with a lid, to make this recipe.
• 3. If you need a good recipe for brown gravy, here it is: https://www.justapinch.com/recipes/side/other-side-dish/side-essentials-easy-peasy-brown-gravy.html?r=1 Worcestershire sauce is a great condiment; however, a lot of folks do not like the fact that it contains anchovies. Here is a recipe that tastes awesome, but without anchovies: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Add the oil and butter to a skillet over medium heat. When the butter melts, give the pan a swirl and add the chopped onions. Cook until translucent and soft, about 3 - 4 minutes. Add the garlic and mix with the onions until fragrant, about 60 seconds. Add the beef, and cook, browning on all sides, about a minute or so on each side. Add the stock, Worcestershire and tamari or liquid aminos. Bring up to a boil and then reduce to a simmer. Cover and simmer for about 2 hours. Whisk the flour into the brown gravy, add it to the skillet, and simmer until it thickens, about an additional 15 minutes. While it is simmering add seasonings, to taste.
• 6. PLATE/PRESENT
• 7. Serve over mash taters, rice, or egg noodles. Enjoy.
• 8. Keep the faith, and keep cooking.

DIY ESSENTIALS: EASY/PEASY CHICKEN GRAVY MIX

Steps:

• 1. PREP/PREPARE
• 2. If you have any chicken fat, substitute it for the butter. When I am cooking chicken that calls for it to be skinless, I always buy it with the skin on, then remove it to make chicken fat. Yummy stuff. FYI: In the Jewish community it is known as Schmaltz.
• 3. Gather your ingredients (mise en place).
• 4. Add all the ingredients (except the flour) to a spice blender, and blend until finely ground.
• 5. Chef's Tip: If you own a Vitamix then use it. That machine makes short work of just about any spice-grinding project.
• 6. Chef's Note: I tried adding the flour with the other ingredients, during the grinding process... I wound up creating a dust cloud so thick, it looked like a bomb had gone off.
• 7. Add the ground spices to a bowl and whisk in the flour.
• 8. Store in a sealed container, preferably glass, in a cool/dry place. It should retain its flavor for six to eight months.
• 9. MAKING 1-CUP OF GRAVY
• 10. Add the butter, or chicken fat to a saucepan over medium heat.
• 11. After the butter melts, add two tablespoons of the gravy mix, and stir until the mixture begins to brown, about 3 - 4 minutes.
• 12. Add the water, chicken stock, or milk, and bring to a simmer. I usually use half chicken stock, and half milk.
• 13. Stir, until the gravy thickens, about 3 - 4 additional minutes.
• 14. While it is thickening, you might choose to add a bit more seasoning. I will usually do a bit of freshly ground pepper, and maybe a tad more salt, but that is about it.
• 15. PLATE/PRESENT
• 16. Use as you would any good chicken gravy. I just love to tuck into a big pile of garlic mash taters floating in this gravy with some slow cooked beef or pork on top. Enjoy.
• 17. Keep the faith, and keep cooking.