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Default 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


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