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Good Gravy/Braised Beef
Elsie Goodman wrote:
>When I had a large family living at home I regularly made beef roasts and >used the pandrippings to make gravy. Now I live alone and not only are >those big roasts too expensive for me but it is much too much meat to deal >with. I do miss the gravy. There are mixes for gravy but they generally >lack flavor and besides, they have a lot of salt which I need to minimize. >I am writing to see if there is a way to get good gravy with real meat >flavor without getting a lot of salt. I would appreciate it so much! Good Gravy/Braised Beef 1-2 lbs steak, like top sirloin or round steak 1 Tbsp. shortening or vegetable oil salt and pepper water What I do is get some steak, like top sirloin or round steak - a pound or two. I cut it up in strips or chunks to cook and freeze for use in something like stew, and braise it a couple times before I get to the actual couple hours of simmering, so I can get more 'drippings' for extra gravy. Now, presumably, you know how to braise. <g> But just in case... Heat approx. 1 Tbsp shortening or vegetable oil in large skillet over medium-high heat. Add steak strips or chunks; season with salt and pepper. Cook on medium-high until browned on one side; turn and brown other side. Keep on medium high and cook until juices get nicely brown and reduced, stirring to avoid sticking and burning. Keeping heat on medium-high, add about 1/8 to 1/4 cup water, and simmer, uncovered, until liquid reduces again. Add water again and repeat. By this time you'll have a really good amount of 'drippings'. You can remove the meat to another pot, cover it with water, and proceed with your stew or whatever. Usually, enough of the au jus will cling to the meat to flavor that dish nicely; especially since you'll be simmering it long enough to get the meat tender, which will bring out additional juices to flavor the stock. You can always punch it up a little with some bouillon or dry soup mix - that doesn't add too much salt if you don't use a lot. The 'drippings' in the original skillet can then be used to make gravy for something else. Just add water enough to dilute to taste, and proceed as usual. Braising the meat 3 times or so gets you a pretty good amount of 'drippings', and is usually plenty for me to make enough gravy for at least two meals. Monica -- Rec.food.recipes is moderated by Patricia D Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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