Best 2 Beer And Onion Gravy Recipes

"Beer and onion gravy" is a savory and versatile sauce that can elevate the flavors of various dishes, from meat to vegetables. Its rich, malty notes and the slight sweetness from the onions create a symphony of flavors that will tantalize your taste buds. Whether you are a seasoned chef or a home cook looking to impress your guests, this article will provide you with a comprehensive guide to creating the perfect beer and onion gravy.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD

Sausages With Mashed Potatoes, Beer and Onion Gravy and Mustard image

Bangers and Mash British Style! Taken from Rick Stein's Recipe. See original here: http://www.bbc.co.uk/food/recipes/database/sausageswithmashedpo_757.shtml

Provided by English_Rose

Categories Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 links pork sausage
English mustard, to serve
1 1/2 lbs onions, sliced thinly
1 pinch sugar
2 tablespoons sunflower oil
1 ounce butter
1 teaspoon plain flour
2 1/4 cups brown ale
2 1/4 cups beef broth
1/2 star anise
2 cloves
2 fresh bay leaves
2 lbs potatoes, peeled and cut into chunks
2 ounces butter
2 -3 tablespoons milk
salt and pepper

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.

Nutrition Facts : Calories 1080.2, Fat 78.1, SaturatedFat 29.9, Cholesterol 190.8, Sodium 1950.2, Carbohydrate 56.5, Fiber 7.9, Sugar 9, Protein 38.7

BEER AND ONION GRAVY

Beer and onion Gravy image

Great british style gravy. Serve over bangers and mash, roast beef, meatballs or just plain old mashed potatoes!

Provided by Alicia May

Categories Other Main Dishes

Time 1h10m

Number Of Ingredients 9

Ingredients

1 1/2 lb onions,sliced thinly
1 pinch sugar
2 Tbsp butter or margarine
1 Tbsp flour
2 1/4 c brown ale (or beer of choice)
2 1/4 c beef broth
1/2 star anise
2 cloves
2 bay leaves

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.

Tips:

For a richer gravy, use 2 tablespoons of butter instead of 1 tablespoon.
If you don't have Worcestershire sauce, you can substitute soy sauce or fish sauce.
If you don't have dry mustard, you can substitute prepared mustard.
To make a vegetarian gravy, omit the bacon and use vegetable broth instead of beef broth.
To make a gluten-free gravy, use gluten-free beer and tamari instead of Worcestershire sauce.
Serve the gravy immediately, or store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Beer and onion gravy is a delicious and versatile sauce that can be served with a variety of dishes. Whether you're making a classic roast beef dinner or a simple weeknight meal, this gravy is sure to add flavor and richness. With its easy-to-follow instructions and simple ingredients, this recipe is a great option for home cooks of all levels.