Vita Grecos Gravy Recipes

BEEF GRAVY

Beef Gravy image

This is a good recipe for gravy.Very simple. This gravy can be used over Salisbury Steak & mashed potatoes or for dipping your french fries in. MMMMM...so good.

Provided by motherof4boys

Categories Sauces

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet (more if you like)

Steps:

Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
Add salt and pepper.
Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
Turn heat to low and SLOWLY add broth, stirring constantly.
It will spit & bubble so be careful.
Add Kitchen Bouquet.
Turn heat back up to medium.
Continue stirring until gravy boils and thickens.
Makes about 2 cups.

Nutrition Facts : Calories 555.7, Fat 47.4, SaturatedFat 29.7, Cholesterol 122, Sodium 2772.9, Carbohydrate 24.4, Fiber 1, Sugar 0.1, Protein 9.2

VICTORIA GOTTI'S SUNDAY GRAVY SPAGHETTI SAUCE

Victoria Gotti's Sunday Gravy Spaghetti Sauce image

From her book, Hot Italian Dish. The longer you cook this sauce, the more flaverful it will be. I minced my garlic but her recipe doesn't specify how it should be.

Provided by Punky Julster

Categories Sauces

Time 3h15m

Yield 10 cups

Number Of Ingredients 14

Ingredients

1/2 cup virgin olive oil
5 garlic cloves
1 lb beef neck bone, ribs or other, cut into chunks
1 lb sweet Italian sausage
1 lb pork, uncut
4 (28 ounce) cans crushed tomatoes, undrained
2 tablespoons tomato paste
1 chicken bouillon cube
1 beef bouillon cube
1/4 cup water
salt and pepper
4 sprigs fresh basil
1/2 tablespoon dried oregano
1/2 teaspoon dried parsley

Steps:

Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.

Nutrition Facts : Calories 348.1, Fat 19.6, SaturatedFat 4.6, Cholesterol 52.7, Sodium 1127.6, Carbohydrate 22.1, Fiber 4.6, Sugar 12.2, Protein 23.4

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