Best Onion Beef Gravy Recipes

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

BEEF PATTIES IN ONION GRAVY

Steps:

• Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
• Spray a non-stick skillet, and brown patties on both sides.
• Add dry onion soup mix and 1 1/2 cup water.
• Cover pan tightly and simmer for 20 minutes.
• Remove patties to a plate.
• In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
• Stir flour and water into onion gravy.
• Stir constantly with a whisk until it comes to a boil.
• Boil 1 minute.
• Return patties to pan.
• Serve with mashed potatoes or hot cooked noodles.

BEEF & PORK MEATLOAF & ONION GRAVY

Steps:

• Preheat oven to 350 F.
• Mix all ingredients together.
• Shape into a loaf pan.
• Bake for 1 1/2 hours.
• If desired, spoon onion gravy over baked meatloaf slices.
• Onion Gravy Makes About 2 cups While this sauce was designed to be served on our Beef and Pork Meatloaf, it is amazingly versatile. Try it on mashed or baked potatoes, pork chops, steak or whatever! Use your imagination.
• Saute onion in butter for about 3-5 minutes, or until slightly browned.
• Stir in flour and add remaining ingredients.
• Simmer for 3-5 minutes, stirring constantly.

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oven to 325 degrees F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.
• Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.
• Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.
• Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.

ROAST BEEF WITH CARAMELISED ONION GRAVY

Steps:

• Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
• Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
• Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
• For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

BEEF IN ONION GRAVY

Steps:

• In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.

BRISKET OF BEEF IN TOMATO ONION GRAVY (CROCK POT)

Steps:

• Rub flour into brisket on both sides and place in slow cooker stoneware.
• In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
• Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
• Transfer beef to a deep platter and slice thinly.
• Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.

BONELESS BEEF CUBED STEAK IN TOMATO, ONION GRAVY

Steps:

• 1. Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
• 2. In frying pan, melt 1 tablespoon solid Crisco (or liquid vegetable oil). On Medium high heat, brown both sides of steaks; remove from pan to plate.
• 3. Lower heat to medium. Add onion rings and sauté until they are limp and take on a light brown color. If you need more shortening, just add a small amount of butter or margarine. Add 1 tablespoon flour, stir well and lightly brown flour.
• 4. Add can of tomatoes, 1 bouillon cube, and 1/2 cup of water (or liquid bouillon) to onions. Cook on medium-low for about 5 minutes.
• 5. Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
• 6. Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.

GUINNESS BEEF BRISKET WITH GUINNESS MUSHROOM ONION GRAVY AND BROWN SUGAR BRAISED CARROTS

Steps:

• 1. Salt and pepper Brisket and brown on all sides in 2 tablespoons Olive Oil
• 2. Place in crock pot, add onion and garlic powder and the can of Guinness set on low for at least 8 hours
• 3. When done remove Brisket from crock pot and let rest on a plate saving the liquid in the pot for gravy.
• 4. While meat is resting in a saute pan med high heat melt 2 of the tablespoons of butter and brown sugar add baby carrots and turn to low, cover and simmer for 20 minutes. Making sure to move around so carrots don't get browned.
• 5. In another large saute pan heat the other two tablespoons olive oil and saute' Onion mushrooms and garlic. When tender add 2 tablespoons of butter and 2 tablespoon flour in pan to make a roux. cook for several minutes and add 2 cups of the reserved liquid from the crock pot. Cook until thickened. Salt and Pepper to taste. Serve on top of sliced brisket.
• 6. Cut brisket in half and slice the half for meal and serve with mushroom gravy. Reserve the other half of Brisket for Round 2 meal (Tex Mex black bean and brisket) to be posted in seperate recipie

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.

ONION BEEF GRAVY

Steps:

• Spray a saucepan with cooking spray. Add garlic and cook over medium heat just until fragrant, about 1 minute. Add water, onion soup mix, and beef base; bring to a boil. Cover the pan and simmer until onions are tender, about 20 minutes.
• Combine milk and flour in a jar with a lid; shake until combined and whisk into the saucepan. Bring gravy back to a boil and cook until thickened, about 10 minutes. Season with black pepper.

BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS

Steps:

• Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.

BEEF LIVER WITH ONION GRAVY

Steps:

• Coat liver in flour and sear in a skillet with oil, browning on both sides quickly.
• Add onion soup mix and enough water to cover liver and cook until tender.
• Remove liver from pan and make gravy, return liver to pan to coat with gravy.
• Serve with boiled potatoes This is the only way my children would eat liver!

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 minutes Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 minutes Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hours (I like to turn the beef halfway through cooking.).
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off any strings. Reheat the onion pan, stir in the flour and cook for 1 minute Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE

Steps:

• Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
• Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
• Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
• About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

BEEF LIVER WITH ONION GRAVY

Steps:

• Saute bacon until crisp; remove to paper towel.
• Dredge liver in flour.
• Brown in bacon drippings.
• Remove to a plate.
• Add sliced onions and saute 3-4 minutes.
• Return liver and bacon to pan.
• Add enough water to barely cover; add thyme and ketchup.
• Simmer 20 to 30 minutes.
• Serve with mashed potatoes.

BEEF ESSENTIALS: SUNDAY DINNER ONION GRAVY ROAST

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Acceptable roasts for this dish are: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. You could try other cuts of beef; however, you may have to vary the cooking time to achieve tender results.
• 3. Gather your ingredients.
• 4. Thinly slice the garlic.
• 5. Thickly slice the onions.
• 6. Sprinkle the roast with salt and pepper, and reserve.
• 7. Add the oil and butter to a large Dutch oven, or heavy-bottomed pot, over medium to medium-high heat.
• 8. Chef's Note: This pot should have a tight-fitting lid.
• 9. Add the sliced garlic.
• 10. Cook until the garlic begins to turn golden, about 2 - 3 minutes.
• 11. Remove the garlic with a slotted spoon, and reserve.
• 12. Add the roast and sear to a golden brown on all sides, about 6 - 8 minutes per side.
• 13. Chef's Note: By searing the roast you are permeating it with yummy garlic infused oil and butter. Oh, be still my beating heart.
• 14. Remove from pot and reserve.
• 15. Place a rack in the middle position, and preheat the oven to 275f (135c).
• 16. Add the onions to the pot.
• 17. Stir and cook until they soften, about 4 - 6 minutes.
• 18. Mix the vinegar, mustard, syrup, paprika, and cumin with the chicken stock.
• 19. Chef's Tip: Season the liquid with a bit of salt and pepper, and optional cayenne, to taste.
• 20. Add the liquid to the pot with the onions.
• 21. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that may have formed on the bottom of the pot.
• 22. Chef's Note: Those fonds that form on the bottom of the pot are totally yummy flavor bits. OH YEAH.
• 23. Return the garlic slices, and the roast to the pot.
• 24. Cover and place in the preheated oven until fork tender, about 2 - 3 hours.
• 25. Chef's Note: There is a fine line between tender and juicy, and dry and tough. If you keep cooking the beef after the collagen melts into the sauce, you will have a tough stringy piece of meat. So, after about 2 hours, start checking the roast, and stop cooking when it's fork tender and juicy.
• 26. PLATE/PRESENT
• 27. Thickly slice or cut into chunks, and serve with your favorite sides... how about noodles, mashed taters, and/or rice. And don't forget to drizzle on some of that yummy onion gravy. Enjoy.
• 28. Keep the faith, and keep cooking.

INSTANT POT BEEF TIPS WITH GRAVY (USING ONION SOUP MIX) | GET ON MY PLATE

Steps:

• Set Instant Pot to Sauté (high heat) and allow to come to temperature for a few minutes.
• Meanwhile, place meat in a medium bowl. Season with salt, pepper and seasoned salt. Then toss with flour until evenly coated.
• Add 1 tbsp of olive oil to Instant Pot then add beef in an even layer (you may have to do two batches depending on the size of your pot). Cook on one side for 3-4 minutes until a nice brown "crust" has formed on one side. Then flip the meat and cook another 3-4 minutes on the other side. Remove beef from pot, cover and set aside.
• Add remaining 1 tbsp of olive oil to the Instant Pot. Add onion and wine and cook for 2-3 minutes making sure you scrape the bottom of the pot with a wooden spoon to get all the browned bits ((THIS IS VERY IMPORTANT so you don't get a BURN warning on your Instant Pot)).
• Turn Instant Pot OFF. Add beef (and all juices) back into the Instant Pot, along with dry onion soup mix, beef stock, Worcestershire sauce, and thyme sprigs.
• Cover and set Instant Pot to "Pressure Cook" and cook on high pressure for 25-30 minutes (see Note 2). Allow AT LEAST 10 minutes of natural pressure release. After 10 minutes, you can manually release the rest of the pressure.
• Optional, to thicken the gravy: Turn Instant Pot to Sauté (high heat). Mix 2 tablespoons of corn starch with 1/2 cup of COLD water or beef stock. Mix until smooth, then add to Instant Pot. Give everything a big stir. Gravy should thicken up in 2-3 minutes!

BEEF STIR FRY WITH GREEN PEPPER, ONION & GRAVY

Steps:

• Add beef strips to pan.
• Sprinkle meat tenderizer onto meat and let sit a few minutes.
• Brown meat.
• Drain.
• Add seasoning salt and black pepper.
• Add sliced onion and green pepper to pan.
• Saute onion and green pepper with meat.
• Add water to pan.
• Add brown gravy mix to pan.
• Stir well.
• Simmer on medium low for approximatley 20 minutes, stirring occasionally.