"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 09-28-2013, 09:59 PM   #11
Senior Cook
 
Raspberrymocha55's Avatar
 
Join Date: Aug 2013
Location: Pike County
Posts: 202
I put onion in just about all meat dishes, so there is onion in all my gravies. So I guess all my gravies are onion gravy. Just never gave it a specific name. In my family we make gravy out of any meat drippings. The meat is secondary to the gravy in our meals. Hubby thinks I'm weird, but I dont care much for meals without gravies , or at least a sauce, but sauces are so wimpy. ( not to mention they are so drippy and tend to decorate my clothes!) I thicken sauces and turn them into a gravy consistency. I may have to go to a Gravies Annonymous!
__________________

__________________
Raspberrymocha55 is offline   Reply With Quote
Old 09-29-2013, 04:46 AM   #12
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
Quote:
Originally Posted by Raspberrymocha55 View Post
I put onion in just about all meat dishes, so there is onion in all my gravies. So I guess all my gravies are onion gravy. Just never gave it a specific name. In my family we make gravy out of any meat drippings. The meat is secondary to the gravy in our meals. Hubby thinks I'm weird, but I dont care much for meals without gravies , or at least a sauce, but sauces are so wimpy. ( not to mention they are so drippy and tend to decorate my clothes!) I thicken sauces and turn them into a gravy consistency. I may have to go to a Gravies Annonymous!
You are not alone, I grew up in a home where gravy was considered a beverage!
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 09-29-2013, 05:47 AM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,059
Quote:
Originally Posted by Raspberrymocha55 View Post
I put onion in just about all meat dishes, so there is onion in all my gravies. So I guess all my gravies are onion gravy. Just never gave it a specific name. In my family we make gravy out of any meat drippings. The meat is secondary to the gravy in our meals. Hubby thinks I'm weird, but I don't care much for meals without gravies , or at least a sauce, but sauces are so wimpy. ( not to mention they are so drippy and tend to decorate my clothes!) I thicken sauces and turn them into a gravy consistency. I may have to go to a Gravies Anonymous!
Take me with you. When I eat out in a restaurant, I don't order a dish that doesn't include gravy. And I want extra on the side.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-29-2013, 05:59 AM   #14
Senior Cook
 
Join Date: Mar 2011
Location: Kent in the U.K (the garden of England)
Posts: 211
Quote:
Originally Posted by PrincessFiona60 View Post
I caramelize the thin sliced onions (and a little garlic) in butter, once done I sprinkle flour over and cook another ten minutes until the flour is light brown. Then I add in beef stock and cook until thickened. Onion gravy.
I do mine that way too PrincessFiona, except I use a little oil (or all oil) in the butter to stop it burning) sometimes, depending on what I am having it with I add some red wine. I think the secret is the slow caramelisation of the onions really, don't you?
__________________
acerbicacid is offline   Reply With Quote
Old 09-29-2013, 08:05 AM   #15
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Addie View Post
Take me with you. When I eat out in a restaurant, I don't order a dish that doesn't include gravy. And I want extra on the side.

I am the opposite. If I order a meal that contains gravy I ask that they leave it off, or ask for just a light portion of gravy. I would like it if I could sop it up with bread, but since I have to avoid bread, I avoid the gravy also.
__________________
CarolPa is offline   Reply With Quote
Old 09-29-2013, 08:08 AM   #16
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
Quote:
Originally Posted by PrincessFiona60 View Post
I caramelize the thin sliced onions (and a little garlic) in butter, once done I sprinkle flour over and cook another ten minutes until the flour is light brown. Then I add in beef stock and cook until thickened. Onion gravy.
This^
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 09-29-2013, 08:49 AM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,903
I don't know if there is a difference between Swiss steak and smothered steak, but I start by browning the meat and removing it, then sautéing a large sliced onion in the drippings, then making a gravy with flour and stock and/or water, then adding the meat back and and cooking for at least an hour. By then the onion has almost disintegrated into the sauce, et voilà - onion gravy. We like it with egg noodles.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-29-2013, 08:52 AM   #18
Senior Cook
 
Raspberrymocha55's Avatar
 
Join Date: Aug 2013
Location: Pike County
Posts: 202
I agree in sautéing the onions, as it mellows the onion and brings out the sweetness, especially when using sweet onions. However, when I don't feel like washing extra pans, into the pot they go. A meal without onions is a meal without sunshine! Same goes for gravy! My hubby who is from Michigan swears by French Fries with brown gravy. Actually, I don't even have ketchup/catsup in my home. If one wants it for eggs, potatoes, burgers, etc one is plum out of luck. Hubby even frowns on barbecue sauce on ribs or any meat (however, he can frown away when I want barbecued ribs!)
__________________
Raspberrymocha55 is offline   Reply With Quote
Old 09-29-2013, 08:57 AM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,903
Quote:
Originally Posted by Raspberrymocha55 View Post
I agree in sautéing the onions, as it mellows the onion and brings out the sweetness, especially when using sweet onions. However, when I don't feel like washing extra pans, into the pot they go.
This confused me for a second. Extra pans? I do the entire thing in one pan, so all the browned goodies are in the sauce.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-29-2013, 09:16 AM   #20
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Our version uses a 7-bone chuck roast, braised in stewed tomatoes with onions and celery. Mashed taters are a must.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.