Recipes On Rails: New Recipes tagged with beef,sauce

Beef Gravy

2012-05-20 11:47:45 UTC

Ingredients:

Default
2.0 cup Stock, Beef homemade is best
0.25 cup Flour, all-purpose
0.25 cup Butter
0.25 teaspoon salt
0.25 teaspoon Pepper
1.0 tablespoon Milk Powder
0.125 teaspoon Thyme minced - optional
0.5 teaspoon Porcini powder optional
0.75 pound Mushrooms sliced - optional

Instructions:

Melt butter in a saucepan then add flour. Blend together until no lumps are visible. Add salt and pepper.

Cook and stir over medium heat for 5-10 minutes or until mixture starts to brown.

Disolve milk Powder in the stock.

Turn heat to low and slowly add broth, stirring constantly. Add thyme. Turn heat back up to medium and continue cooking and stirring until gravy boils and thickens. Adjust seasonings to taste.

Optionally, you can saute some mushrooms, and add them. Deglaze the pan with some cognac I also added some porchini powder...

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/89

Brown Sauce

2012-05-22 01:21:18 UTC

Ingredients:

1.0 each Carrot chunked
1.0 each Leek chunked
1.0 rib Celery chunked
1.0 each Onion chunked
2.0 each Shallot chunked
2.0 clove Garlic smashed
2.0 ounce Butter
1.0 cup Wine, Red
5.0 quart Stock, Beef
1.0 cup Flour, all-purpose toasted
1.0 cup Tomatoes, Ground
4.0 ounce Butter
4.0 sprig Thyme
2.0 each Bay Leaves

Instructions:

Coarsely chop the veggies

Saute the veggies in the first butter (2 oz/ 1/2 stick)

Saute for about 20 minutes or till the veggies start to caramelize.

As veggies saute, melt the 2nd butter (1 stick) and add the toasted flour. Flour can be toasted by baking at 375F stirring frequently.

Heat the butter/flour mixture (roux) until it darkens, but doesn't burn.

Add the wine and stock to the veggies. Bring to a simmer.

Add 2 quarts of the simmering stock to the roux. Incorporate with a whisk so there are no lumps

Add the tomatoes to the roux mixture and stir.

Add the roux mixture to the remaining simmering stock together with the herbs. Be sure to clean out the pot. Simmer for about 2 hours or until reduced by a third. Strain and chill.

Servings: 50
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/671

Meat Sauce

2012-05-18 07:32:19 UTC

Ingredients:

0.25 pound Mushrooms trimmed
1.0 each Bread slice fresh
2.0 tablespoon Milk
1.0 pound Ground Beef 85% lean
1.0 tablespoon Oil, Olive
1.0 each Onion Large, minced
6.0 clove Garlic minced
1.0 tablespoon Tomato Paste
1.0 can Tomatoes, Diced 14.5 oz can
1.0 tablespoon Oregano fresh minced
1.0 can Tomatoes, Crushed 28 oz. can
0.25 cup Cheese, Parmesan grated

Instructions:

Assemble ingredients

Coarsly chop the mushrooms.

Then process the mushrooms in a food processor, and reserve.

Without cleaning processor bowl, add the bread, milk, 1/2 teaspoon salt, and black pepper to taste.

Process until a paste is created.

Add the beef and process until all is well combined. About 6 pulses.

Finely dice the onion.

Heat the oil in a large saucepan over medium high heat. Add onion and mushrooms. Cook till veggies start to brown, and leave a fond on the bottom of the pan.

Add garlic and tomato paste. Cook till tomato paste starts to brown.

Add the liquid from the diced tomatoes and the oregano (reserve some of the oregano). Use the liquid to deglaze the pan, scraping up all brown bits.

Stir in the meat mixture, breaking up any chunks of meat. Cook until meat loses its color, but don't brown the meat.

Add the diced and crushed tomatoes.

Reduce heat to low, and simmer.

After about 30 minutes, when sauce thickens, stir in the cheese and reserved oregano. Adjust seasonings and serve.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/603