Tag-Archive for » gravy «
This is a wonderfully easy recipe to make it is full of flavour the meat is so tender and it fills the house with a gorgeous smell while cooking. I made this for the swap I am in this month and it was so good. I really couldn’t believe you get something so tasty with such simple and so little ingredients. I cut back on the meat weight as I was only making for 4 but followed the other ingredients as stated. I served mine with corn on the cob, stuffing balls, roast pumpkin and mashed parsnip rounds, the gravy at the end is o good poured over everything. If you would like to see more photos or read more reviews of this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4lbs Boneless sirloin tip roast
1/2 Cup all-purpose flour, divided
1 (1 1/4 ounce) Envelope onion soup mix
1 (1 1/4 ounce) Envelope brown gravy mix
2 cups water
Method
1. Rub roast with 1/4 cup flour. I browned my meat all over at this stage in a pan just my preference.
2. Put roast in crock pot.
3.In a bowl, combine soup and gravy mixes and remaining flour.
4. Stir in water until blended.
5. Pour over roast.
6. Cover and cook on low for 6-8 hours or until meat is tender.
All photos taken by me unless otherwise stated.
This is a wonderful easy meal to prepare and it is full of flavour, I did not have a packet of gravy the night I made this so I subbed bisto gravy granules. I had to adjust the amount listed below as it thickened to quickly with the gravy granules so I had to add more water and balsamic to not only give the liquid but to get the perfect balance of beef flavour to the zing of the balsamic and it was perfect. I served mine over egg fried rice which it paired really well with. I also added 3 cloves of garlic as opposed to just the 1, so play around with this incredibly easy recipe to get perfect for your tastes.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 (24 g) Envelope brown gravy mix
1/2 Cup water
3 Tablespoons soy sauce
2 Tablespoons balsamic vinegar or red wine vinegar
1 Garlic clove, minced
1 (3/4 lb) Pork tenderloin, cut into 1/2-inch slices (about 3/4 pound)
Olive oil
1/2lb Fresh mushroom, sliced
1 Medium onion, sliced and separated into rings
Method
1 In a small bowl,combine the first five ingredients until blended; set aside.
2. In a large skillet, Heat a little olive oil, add pork and brown on all sides.
3. Add mushrooms and onion, cook stirring until onion softens and mushrooms brown a little. (I add a little butter to the pan at this stage, I keep moving the pork around so it does not burn on one side.)
4. Bring to a boil, reduce heat.
5. Cover and simmer for 10-15 minutes or until meat juices run clear.
I served mine over egg fried rice which this pairs really well with
All photos taken by me unless otherwise stated.
