Best Loris Beef And Gravy Recipes
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
LORI'S QUICK AND EASY SHEPHERD PIE
This quick and easy shepherd pie is something your entire family will love. A great use for leftover mashed potatoes. In a pinch, use boxed potatoes. We loved the addition of gooey cheese on top of the mashed potatoes. The gravy adds tons of flavor to the meat and vegetable mixture. Overall, this is a delicious and hearty dinner....
Provided by Lori Moore
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Brown the ground chuck beef and the onion. Drain the fat.
- 2. Add the four cans of veggies (mixed, corn, and green beans), 2 packs of gravy mix and 2 cups cold water. Stir well. Allow the mixture to cook until thick. If it doesn't thicken, add about 1/4 cup instant potato flakes and it will thicken nicely. If your mixture is too thick (gooey and lumpy), add about 1/2 cup more water.
- 3. Pour mixture into a casserole dish and top with mashed potatoes.
- 4. Top generously with grated cheese.
- 5. Place under broiler until the cheese melts and starts to turn a nice golden brown.
LORI'S BEEF AND GRAVY
I learned how to make this dish in Home Ec. while attending German school. It's one of my kids favorite dinners. Note: This recipe ends up with a lot of gravy. I usually like that, because I can freeze some for other sauce-less beef or just over mashed potatoes/rice/noodles on a meatless night.
Provided by Lori Mama
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the cubed beef in a medium sized pot. Add water. Include the bouillon cube. Cover and simmer for 1 hour.
- Separate the meat from the broth and keep the liquid hot.
- In a skillet on medium heat melt the butter, sauté the onions until transparent then add garlic. Continue until you can just smell the garlic aroma.
- Sprinkle in the flour and cook until slightly brown. Using a whisk, pour in the hot broth until the sauce is smooth and thickened. Place the meat in the gravy and continue cooking covered on low for another 1/2 hour.
- Peak in and stir every so often adding water if needed to get the desired gravy consistency that you prefer.
- Taste for salt and pepper. add freshly grated nutmeg to taste if using.
- I have served this over potato dumplings (packaged or homemade), rice, mashed potatoes, noodles.
Nutrition Facts : Calories 68.5, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 58.7, Carbohydrate 3.9, Fiber 0.4, Sugar 0.8, Protein 0.6
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