Beef Tips With Horseradish Gravy Recipes

BEEF TIPS & GRAVY

Steps:

• In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
• Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
• Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
• To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
• Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

BEEF TIPS AND GRAVY

Steps:

• Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
• Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
• Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

CRACKED PEPPER AND HORSERADISH CRUSTED OVEN ROAST WITH GRAVY

Steps:

• Combine horseradish, peppercorns and salt. Rub all over roast. Place on rack in shallow pan. Insert oven-safe meat thermometer into centre of roast (try a programmable thermometer).
• Oven-sear in 450˚F (250˚F) oven for 10 minutes. Reduce heat to 275˚F (140˚C); roast until thermometer reads 145˚F (63˚C) for medium, about 1¼ to 1½ hours.
• Remove to cutting board; tent with foil for about 10 minutes (make Easy Pan Gravy while you wait). Carve across the grain into thin slices and serve.
• Easy Pan-Gravy
• Place roasting pan over medium-high heat and pour in low-sodium beef broth. Bring to boil, stirring up any brown bits from bottom of pan. Dissolve cornstarch in 1 tbsp cold water and gradually stir into pan. Cook, stirring until thickened slightly, about 5 minutes. Season with salt and pepper to taste.
• Chef-it-up Gravy Tips - Try out one of our tips below for a gourmet touch.
• TIP 1: Substitute 1/2 cup (125 mL) of beef broth with red wine. Before adding broth to pan, pour in wine, stirring and scraping up any brown bits (as above). Cook over high heat to reduce by half, about 2 minutes. Add 1-1/2 cups beef broth and finish as above.
• TIP 2: Add a few sprigs of fresh thyme or rosemary to beef broth while simmering. No need to chop the herbs as the leaves will fall off the stem as the gravy cooks. Remove stems before serving.
• TIP 3: Add 2 tbsp (30 mL) butter to the completed gravy to add rich flavour.

BEEF TIPS WITH HORSERADISH GRAVY

Steps:

• In a large nonstick skillet, combine the beef tips with gravy, creme fraiche, horseradish and pepper. Cook and stir over medium-low heat until heated through. Sprinkle with chives and serve with rice.

SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY

Steps:

• With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
• In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
• Cover; cook on Low setting for 8 to 9 hours.
• Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

HORSERADISH GRAVY (FOR CORNED BEEF & CABBAGE) RECIPE - (3.7/5)

Steps:

• In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid. Stir until smooth. (Add more cooking liquid to reach desired consistency.) Add vinegar sugar and horseradish. Cook and stir over low heat until thickened and bubbly.

SLOW COOKED BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY

Steps:

• With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
• In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
• Cover; cook on Low setting 8 to 9 hours.
• Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
• In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
• Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
• Cut beef into slices. Serve beef with vegetables and gravy.

ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE

Steps:

• Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
• Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
• Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
• Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
• Horseradish Gravy:.
• Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
• Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
• Kiss me, I'm Swedish & Happy "Svenskarnas Dag".