I want to make beef tips with brown gravy, but don't know how to make gravy from scratch. Can you help me?!
Can you either provide a beef tip recipe with brown gravy or a recipe for gravy from scratch that will go with the beef tips?
Answers: I just got a recipe for beef tips and gravy off www.allrecipes.com, however it calls for a packet of brown gravy and I want to make the gravy from scratch. My mom has told me time and time again how to make it but I can’t seem to do it right. I know you heat oil and fry the onions, then add flour and stir and then add water, but my the flour always clumps on me or the gravy itself is too greasy. I personally hate gravy but my husband likes it so I want to learn how to make it.
Can you either provide a beef tip recipe with brown gravy or a recipe for gravy from scratch that will go with the beef tips?
Basic gravy is very easy- so relax! The first step in this recipe will be to brown your beef tips in oil or butter. (Oil won't burn so fast.) Do a small amount of the beef at a time so you don't crowd the pan, you want good browning. As they brown, remove them to an oven proof pan. I don't fry the onions as I find it gives an off taste to the gravy, but you can if you want to. Once all the beef is browned and in the oven pan, pour off the oil left in the pan into a measuring cup. For each quart of gravy you want, measure 2 tablespoons of oil back into the frying pan. Add 2 tablespoons of flour and stir to blend the oil and flour into a paste, Cook the paste (called a roux) for a few minutes, for brown gravy you can actually let it get quite brown. As the roux is cooking, make sure to scrape up all the yummy brown bits in the bottom of the pan. When the roux is cooked, SLOWLY WHILE STIRRING, add your water. STIR STIR STIR! You must stir while ading the water or you will get lumps! When all water has been added, allow to simmer until it is as thick as you like it.
Add your onions right to the pan with the beef tips, pour gravy over all, cover and bake in a slow oven (250F) until onions are translucent and beef is tender.
The recipe for gravy is easy- just remember equal amounts of fat and flour!
Good Luck!
**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.
Ah, Gravy! I do love it, and love making it, and mine is never lumpy... but it may not work for everybody.
What you can do is heat a couple tablespoons of butter mixed with oil (so the butter doesn't burn... or, use margarine or all oil and not butter)
STEP ONE: Heat couple tablespoons of oil/butter in skillet. If you want to use onions, add the onions and saute until soft.
STEP TWO: Using a measuring cup, gradually add flour to hot oil/onions until oil essentially disappears and the flour clumps up.
STEP THREE: Add a liquid, such as beef stock (from beef bouillion cubes, tetra pack, or homemade) or water or poultry stock gradually so roux (flour/butter mixture) thins out to a liquid state (but is still thick).
STEP FOUR: If the beef tips have any fat/juice from being cooked, add this to your gravy.
STEP FIVE: Add salt, pepper, worcestershire sauce or other spices to taste.
**TIP: When adding liquids, if you have boiled vegetables to go with the meal, add the water from the boiled vegetables to "thin" out the gravy if you have no stock. It's more flavourful than plain water!!
**NOTE: If your beef tips do not have fat/"juice" leftover when cooked, use beef stock (broth) to thin out the gravy, or it will have no flavour.
First.. I think it's very important to brown your meat in a pan and then use that pan with the drippings to make your gravy.. Just add a little water or wine to the pan and scrape it around to get all the flavor off.. Then in a small bowl wisk together some flour and water to make a smooth texture.. that is what you will pour into the pan and it will thicken up into a nice gravy.. of course still use the onions and even add some pepper.... play around with it, I think you will find it's much better then the packets!!
Do the onions in the oil just like you said then slowly add some flour ..I usually add a bit more oil before I add the flour and let it heat up..then I sprinkle the flour in while stirring with a whisk..once its just barely stiff I add some beef broth >Never use just plain water , it has no flavor..pour in about 1/2 a cup and keep whisking till it thickens up..if it's too thick add just a bit more broth..if its too runny , add flour to a cup and stir in some broth then add that to your mixture..you will get better at eyeing how much u need after you make it dozens of times..good luck.
1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet (more if you like)
Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
Add salt and pepper.
Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
Turn heat to low and SLOWLY add broth, stirring constantly.
It will spit & bubble so be careful.
Add Kitchen Bouquet.
Turn heat back up to medium.
Continue stirring until gravy boils and thickens.
Makes about 2 cups.
what are "Beef Tips"???