Beer And Onion Gravy Recipes

BEER ONION GRAVY

Steps:

• In a sauce pan over medium heat melt the butter.
• Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
• Cook until the onions are translucent and are beginning to caramelize.
• Add the flour and stir to incorporate, about one minute.
• Add the beer, stir and let reduce for a couple of minutes.
• Add the beef stock, stir and let reduce.
• In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.

TRUE BANGERS AND MASH WITH ONION GRAVY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
• Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
• Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
• Season: Add salt and pepper. Stir, taste, then add more salt if you want.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

ROUND STEAK WITH BEER AND ONION GRAVY

Steps:

• Preheat oven to 325°F (160°C).
• Season steak with salt and pepper.
• You can cut into large pieces or slice into 1" wide strips.
• Preheat a Dutch Oven, over medium-high heat. Spray with vegetable cooking spray and add 2 t canola oil.
• Brown steak on both sides; Set aside.
• Reduce heat to medium; add more canola oil if necessary . Cook onions until softened, about 5 minutes.
• Pour beer into Dutch Oven and bring to a boil, scraping up any browned bits from the bottom. Add the steak strips back to the Dutch Oven. Arrange onions on top of steak. Add bay leaf and sprinkle with thyme.
• Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato sauce or paste and bring to a boil.
• Pour gravy over steak and onions. Top with sliced mushrooms.
• Cover and bake until tender, about 1 1/2 to 2 hours.
• Remove bay leaf before serving.
• Makes 4 servings.

SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD

Steps:

• To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
• Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
• Stir in the flour and cook for 1 minute.
• Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
• Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
• For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
• Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
• Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
• Drain the potatoes and mash until smooth - a potato ricer does this really well.
• Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
• Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
• Pour over some of the gravy and serve with a good spoonful of English mustard.

BEER AND ONION GRAVY

Steps:

• 1. Heat butter in a large saucepan,add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelized. Stir in flour and cook for 1 minute. 2. Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. 3. Remove the star anise, bayleaves and cloves from the gravy and season to taste with some salt and pepper.

BEER AND ONION GRAVY

Steps:

• 1. Heat butter in a large saucepan,add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelized.Stir in flour and cook for 1 minute.
• 2. Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
• 3. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.

SAUSAGE AND MASH, BEER AND ONION GRAVY

Steps:

• To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute.
• Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
• For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through.
• Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
• Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.