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Top 5 dishes made from beef gravy granules,
1 . Puff Pastry Beef, Mushroom & Stout 'Pie'
Puff Pastry Beef, Mushroom & Stout 'Pie'
Sometimes convenience is required & this puff pastry lidded 'pie' is super quick to make and tastes delicious. It uses ready roll puff pastry to make life easier. Gravy granules are also used along with stout to make a thick tasty gravy for the 'pie'.
Ingredient
800 g
cubed beef steak,
110 ml
stout, (dark beer),
2 cloves
garlic, minced,
1 tsp
dried thyme,
4 tsp
beef gravy granules,
1-2 tsp
granulated sugar,
1 tbsp
vegetable oil, for frying,
Cooking instructions
* Step 1
Add the oil to a large saucepan over a medium-high heat. Once hot, add the onions. Fry for 3 mins then add the beef. Cook until the beef is beginning to brown on all sides and liquid is released from the meat. Drain off the liquid (if any) and discard.
* Step 2
Turndown the heat to medium. Add the mushrooms, thyme & minced garlic. Season well with salt and pepper. Stir everything well. Pour in the stout. Bring to a simmer.
* Step 3
After simmering for around 4 mins, add the gravy granules and stir through to thicken the sauce. Preheat your oven to 200 (fan). Take your pastry out the fridge and bring it up to room temperature.
* Step 4
Add half the sugar to the beef mixture. Stir through. Taste, add another tsp if needed. This will remove any strong bitterness from the stout. Simmer for another 3 mins then remove from the heat and allow to cool.
* Step 5
Dish the cooled beef mixture into your pie dish. Layer over the ready rolled puff pastry and trim off the excess edges - use them as decorations if you wish. Brush over with egg wash and pierce a hole in the centre using a sharp knife.
* Step 6
Bake on the middle shelf of the oven for 25-30 minutes, or until puffed up & golden. Serve up and enjoy. Perfect with buttery mash & peas! :)
Note: if there is a photo you can click to enlarge it
2 . Beef & Bean Cheesy Layered Hotpot
Beef & Bean Cheesy Layered Hotpot
A delicious and warming meal, perfect for the colder months. This layered hotpot is sure to bring a smile to your face. A savoury beef and bean mix layered between thinly sliced potatoes and covered in a bubbling layer of cheddar cheese.
Ingredient
1/2 tbsp
malt vinegar,
1 tbsp
tomato ketchup,
1/4 tbsp
tomato pureé paste,
3 tsp
beef gravy granules,
1/2 tsp
garlic granules,
1 tsp
dried parsley,
1 pinch
dried Thyme,
1 tbsp
vegetable oil
Cooking instructions
* Step 1
Heat the oil in a large saucepan and add in the red onion and malt vinegar. Cook it over a medium heat whilst stirring occasionally until it softens up.
* Step 2
Next add the beef mince and grind over some black pepper and a pinch of salt to season. Brown off the mince and turn the heat down lower. Add in the dried herbs and garlic granules. Stir everything together.
* Step 3
Add the tomato paste, 3 tsp of beef gravy granules and then the tin of baked beans and Worcestershire sauce. Combine the ingredients and then add the ketchup. Season with a touch more salt and pepper to taste. Add a small dash of water in to loosen up the mix slightly if needed (around 1/4 small mug full), and then set aside.
* Step 4
Take a medium sized casserole or perspex dish and spoon in 1/3rd of the beef and bean mix to the base of the dish and spread it around to form a level layer. Then take 1/3rd of the sliced potatoes and layer it over the beef. Season with a little salt over the potatoes.
* Step 5
Layer on the next 1/3rd of the beef and bean mix, then again 1/3rd of the sliced potatoes. Keep going until you have placed over the final layer of potatoes. Again season with a little salt and pepper.
* Step 6
Preheat your oven to 200 (fan). Cover the hotpot with foil and place on a baking tray in the middle shelf and bake for around 1 hour 45 mins. After that, remove the foil and grate over the cheese. Bake for a further 10-15 minutes uncovered.
* Step 7
Once the cheese is bubbling and golden and the potato layers cooked through, remove from the oven and allow to sit and cool for a couple of minutes before serving up. Grate over a little extra cheese if desired. Enjoy! :)
Note: if there is a photo you can click to enlarge it
3 . Easy, Low Fat Cottage Pie
Easy, Low Fat Cottage Pie
Cottage pie, it's a traditional English/Irish dish enjoyed any time of year but particularly during the colder winter months. Of course you could multiply the ingredients if you'd like to make this for more people. This is my simple healthier low fat version that serves 1-2 people depending on how large your appetite is!
Ingredient
120 g
lean 5% fat beef mince,
1/2 tsp
dried parsley,
1/2 tsp
garlic granules,
4 tsp
beef gravy granules,
100 ml
water, boiled,
Cooking instructions
* Step 1
Preheat the oven to 180 (fan). In a medium saucepan over a medium heat add Frylight to cover the base of the pan. Once warm add the chopped onions and cook whilst stirring occasionally for around 4-5 minutes until they soften and begin to turn translucent.
* Step 2
Add in the beef mince and break up into small pieces in the saucepan and mix together with the onions. Season with salt and pepper. Add a couple more sprays of Frylight if it's needed so the meat doesn't dry out or stick to the pan. Once the meat is browned add the dry herbs and garlic and combine.
* Step 3
Boil 100ml of water and set aside. Add in the chopped tomato to the saucepan. Cook for another minute whilst stirring occasionally. Add the beef gravy granules and Worcester sauce then the boiled water, stir everything together. Leave to simmer over a medium to low heat until the sauce reduces by half and thickens.
* Step 4
Turn off the hob and set the meat mixture aside. Take the ready made mash, (you can of course make your own, but this is for convenience in this instance and it's available to buy in the fresh section of most supermarkets). Microwave the mash for two minutes to soften. Add the butter to the mash plus a little salt and pepper to season and give a mix so it's a nice soft, smooth consistency.
* Step 5
Spoon the meat mixture into a perspex/oven proof dish, and even out flat with the back of a spoon. Next add the fluffy mash on top, and using a fork neatly take it right up to the sides so it completely covers the meat layer and there's no gaps, this is to prevent leaks. Sprinkle over the grated cheese neatly, right up to the edges.
* Step 6
Bake the cottage pie on a middle shelf until warmed through for around 15-20 minutes, until the cheese is golden and bubbly. Note: If you want, for the final 5 mins of cooking you can grill it to get the cheese even more golden.
* Step 7
Remove from the oven and garnish with a little dried parsley. This is lovely served on its own or with some vegetables on the side. Enjoy! :)
Note: if there is a photo you can click to enlarge it
4 . Tex's Pork Steak in Onion Gravy 🐷🍲
Tex's Pork Steak in Onion Gravy 🐷🍲
Ingredient
2 tbsp
groundnut or rapeseed oil
1 tbsp
unsalted butter
1 tsp
soft brown sugar
1/4 cup
red wine vinegar
3/4 liter (1 1/2 pints)
hot water
2 tbsp
beef gravy granules
1 tablespoon
Worcestershire sauce
1 tbsp
tomato ketchup
Cooking instructions
* Step 1
Heat a skillet to a high temperature until smoking.
* Step 2
Brush the pork with the oil. Use an oil with a high smoke point, not olive oil or butter. Fry in the pan for 4 minutes each side, then remove and set aside to rest. If your meat starts to curl, place a saucepan half-filled with water to hold it flat, ensuring even cooking.
* Step 3
Remove the pork from the pan and allow to rest. Turn the heat down to low, add the oil and butter. Slice the onion quite thickly. Cook low and slow for 5 minutes then add the sugar and half of the vinegar to encourage caramelisation. Cook for a further 5 minutes
* Step 4
While the onion is cooking prep the gravy. In a jug, stir all the ingredients into the hot water and allow to sit until the onions are done.
* Step 5
Deglaze the pan by adding the rest of the vinegar and scraping the bottom with a metal spatula. Put the meat back into the pan, increase the heat to medium low, then stir in ¾ of the gravy. Bring to a nice simmer stirring all the time, then cook for a further 10 minutes turning the steak once until nicely reduced.
* Step 6
If your gravy starts to thicken too much add some more from the jug. When it's just the right consistency cover the pan and remove from the heat. If your pan doesn't have a lid, use a lid from another pan or aluminium foil. Set to one side while you prep your veg.
* Step 7
I'm serving mine with homemade baked beans, with butter and rosemary glazed baked potatoes, so I allow the meat and gravy to cool until the veg is about 5 minutes away from being done, then I put it back on a low heat, still covered, and reheat, stirring frequently.
* Step 8
When your veg is ready, season, plate up, serve, and devour
Note: if there is a photo you can click to enlarge it
5 . Unadorned Wagyu Cottage Pie
Unadorned Wagyu Cottage Pie
I kept this very simple in order to give prominence to this very special beef, which imparts a particularly tender texture , if that can be said of humble mince: I obtain my Wagyu from a specialist Norfolk farmer. There is thus no garnish on top. Note that the photograph shows this dish at the end of Step 5 in order to indicate how it should look prior to the final stint in the oven: apart from browning, the finished product looks the same.
Ingredient
500 g
Wagyu beef mince
1-3 tbsp
beef gravy granules
900 g
potatoes
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C)
* Step 2
Place the mince, onion, shallot and carrot into an ovenproof casserole.
* Step 3
Add the stock and stir to mix well. Cover the casserole with a tight-fitting lid and place in pre-heated oven for 60 minutes. Once or twice give it a stir and check that there’s enough liquid and add a very little more stock but only if necessary.
* Step 4
Before the meat has finished cooking, boil the potatoes and mash them with a generous knob of butter and a little milk or cream. Note that you do not want runny mash: a stiff but malleable mixture is the aim.
* Step 5
Once the mince, etc. is cooked, stir in just sufficient gravy granules to thicken the mix and then carefully top with a thick layer of the mashed potato. Run a reversed fork over the top to create a ridged or latticed effect.
* Step 6
Return to the oven (lid off) for 30 or so minutes, a little longer if you want a crispy crust to form. Serve piping hot with your choice of vegetables.
Note: if there is a photo you can click to enlarge it
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