Brown gravy is an American classic typically made with the drippings from beef, chicken, or pork. Brown gravy is fantastic poured over top of mashed potatoes, served with roast, or drizzled over meat and rice.See Popular Brown Gravy Recipes
The name says it all - this family-pleasing meat loaf is made special and scrumptious with golden mushroom soup.
Now this is real comfort food--meat loaf wrapped in pastry and served with a sour cream gravy! Just add some mashed potatoes and you have a complete meal.
This classic American beef recipe is named for the herb-seasoned coating traditionally used on chicken pieces before frying. It is just as good on beef steak.
Make the wine-flavored gravy extra delicious: Scrape up flavorful browned bits from the roasting pan and use some of the drippings. Stir together the cornstarch and chilled wine until smooth before adding to the liquids in the roasting pan.
Make the brown sugar and orange juice glaze and prepare the ham in just 15 minutes. Then relax while it bakes in the oven.
Think of pot roast as the ultimate comfort-food chameleon. It starts out as a jumble of meat, veggies and liquid tossed into a pot, but then it converts into a rich, flavorful dish. If you decide to learn how to cook pot roast, you'll be making some culinary magic, turning budget-friendly ingredients into something wonderful with little effort. A pot roast takes longer to cook than a regular roast, but you won't be wasting your time fussing over it.
Why would you want to know how to make chicken fried steak (also know as country fried steak)? First, almost everything is more delicious when it's fried, but more importantly, this is a great trick for making a tough piece of beef more tender and flavorful. Where does the "chicken" part come in? The name nods to both the herb coating that the meat is dredged in (made with flour or breadcrumbs) -- similar to the batter used for fried chicken -- and the fact that it's fried to golden brown, just like chicken. The dish is usually made with round steak (also known as cube steak once it's been tenderized by a butcher).
Great gravy can take your Thanksgiving feast to new heights--there's something undeniably decadent about drenching your turkey slices and pillowy mashed potatoes in a pool of rich, silky sauce. But many cooks struggle with this part of thanksgiving, turning out thin, light gravies that lack flavor and depth. So how do you make the gravy of your dreams? Pay attention to the building blocks.
Every year I get grumpy about Thanksgiving. So much brown, soft food. Such huge piles of food.
A quick and easy skillet dinner -- every night. Wouldn't that be nice? But also impossible, you say.
When it comes to Thanksgiving, there is really one true star of the show: the turkey. And though it can be fun to play with different cooking methods and ingredients, there's something to be said for playing it straight. After all, guests are looking for a Thanksgiving roast turkey that's beautifully golden brown on the outside, plump and juicy on the inside.
When is a hamburger not a hamburger? When it's a Salisbury steak, a 19th-century invention named for the doc, J.H. Salisbury, who was big on high-protein diets.
A twist on a classic chicken fried steak recipe to make every member of a household with Southern and Asian heritage happy.
The trouble with mashed potatoes is -- what do you consider "perfect?" I like mine with lumps, skins and all the garlic in the world. Some people call those "smashed" rather than mashed, which is a nice distinction.
Braising is the cook's answer to transforming tougher, less-expensive cuts of meat into knockout dishes. And lamb is no exception. By slow-cooking lamb in my first recipe -- we're talking 9-10 hours here -- you'll end up with meat that's tender and flavorful.
Try this budget-friendly spin on a classic recipe for Beef with Burgundy Mushrooms.
Hosting a Thanksgiving feast can feel overwhelming, but if you set out an array of appealing appetizers for your guests, you'll at least avoid the rush of hungry folks poking their heads into the kitchen to see what's cooking. (Trying to get that turkey perfectly golden brown is hard enough without prying eyes!)