Brown gravy is one of my absolute favorites. Here is how you REALLY make it.
Makes 3 cups.
To make it go farther, see note at bottom before making.
Ingredients:
- 3 pounds ground beef (I like 93/7)
- 1/2 stick of butter (unsalted)
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp soy sauce (lower sodium)
- 2 tbsp corn starch
- 16 ounces water
Directions:
- First we have to make the meatballs, in order to have drippings to make the gravy.
- I like to buy the square ground beef, that way it's easier to portion.
- Cut each square in half, lengthwise and crosswise.
- Then cut each half in half, lengthwise and crosswise.
- This will leave you with 16 one-ounce pieces.
- Form each 1-ounce square into a ball, and toss it into an oven-safe 13x9'' casserole dish.
- Repeat with 2 other pounds of beef.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Turn off oven, if necessary (mine shuts off automatically), and leave them in the oven for 30 more minutes.
- Transfer meatballs to a storage container, and pour drippings into a large skillet (like The Always Pan).
- Add butter, and remaining ingredients except for water and corn starch.
- Bring to a boil over medium low heat.
- In a separate container, add cornstarch and 1 cup of water. Stir well.
- Pour cornstarch slurry into gravy, and stir until thickened.
- Add remaining 1 cup of water.
- Bring back up to a low boil, stirring regularly.
- Serve over meatballs and mashed potatoes.
Makes 3 cups. You can make it go farther by adding 1 more cup of water with 1 more tablespoon of cornstarch. Add 1/2 of all additional ingredients except beef drippings.
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