Best 4 Dried Beef Gravy Recipes

Welcome to the ultimate guide to preparing a mouthwatering dried beef gravy that will tantalize your taste buds. Whether you're a seasoned chef or a novice in the kitchen, this article will provide you with all the essential information and tips to create a flavorful and satisfying dried beef gravy. Discover the secrets of choosing the perfect dried beef, mastering the art of rehydrating it, and crafting a rich, aromatic gravy that will elevate any dish. Get ready to embark on a culinary journey as we delve into the world of dried beef gravy, exploring its versatility and uncovering the techniques that will make your next meal a memorable one.

Here are our top 4 tried and tested recipes!

AMISH/ MENNONITE DRIED BEEF GRAVY MMMMMMMM

AMISH/ Mennonite Dried Beef Gravy MMMMMmmm image

THIS is the taste of Lancaster County right into your home! We eat this on toast, home fries, biscuits, etc.! This is SO yummy! Kids and adults alike love this one! ENJOY!

Provided by WJKing

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 lb dried beef
2 tablespoons butter
3 tablespoons flour
3 cups milk
black pepper, to taste

Steps:

Melt butter in skillet.
Tear the dried beef into small pieces & stir into the butter.
Brown meat lightly.
Stir in flour.
When flour is dissolved into butter, add milk, stirring constantly.
Cook over low heat until the mixture thickens.

OVEN CHICKEN WITH DRIED BEEF GRAVY

Oven Chicken with Dried Beef Gravy image

Impress your friends and family with this delicious, inexpensive, 5-ingredient entree. My family requests it often. The chicken is fork-tender, and the sauce makes a luscious gravy to serve over rice or pasta.

Provided by BeachGirl

Categories Chicken Breast

Time 3h10m

Yield 1 9x13 inch casserole, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 1/2 ounce) can 98% fat-free cream of chicken soup, undiluted
8 ounces nonfat sour cream
1 (3 ounce) jar 95% fat-free dried beef (I use Hormel)
10 ounces skim milk
24 ounces boneless skinless chicken breasts
1/4 cup frozen green pea, thawed (optional)

Steps:

Spray 2-quart glass casserole baking disk with non-stick cooking spray.
Preheat oven to 250 degrees.
Mix soup, sour cream and milk together in a large bowl.
Set aside.
The dried beef comes rolled inside of a glass jar.
Leave it rolled up and cut into thin slices, then cut slices in half.
Lay dried beef in the bottom of the prepared casserole.
Place chicken on top in single layer.
Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of mixture runs back into pan.
Bake uncovered for 1-1/2 hours.
Remove from oven and scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
Return casserole to the oven and cook an additional 60-90 minutes, until sauce around chicken has browned slightly and is consistency of gravy.
Serve chicken and gravy over cooked rice or pasta.
To garnish, microwave peas 30 seconds; sprinkle over the chicken and rice/or pasta.
NOTE: If sauce thickens too much before chicken has cooked at least 2-1/2 hours, add 1/4 cup water.
Stir into gravy and continue cooking.
NOTE: For Real gravy-lovers, double the soup, sour cream and milk so you'll be sure to have enough!
This gravy is also delicious served over biscuits.

DRIED-BEEF GRAVY

Dried-Beef Gravy image

Provided by Amanda Hesser

Categories breakfast, main course

Time 15m

Yield A hearty breakfast for 4

Number Of Ingredients 5

Ingredients

3 tablespoons unsalted butter
1/4 pound dried beef, pulled apart into shreds (Knauss brand is good)
2 tablespoons flour
2 cups milk
4 slices country bread or 4 buttermilk biscuits

Steps:

In a skillet, heat the butter until foamy. Add the dried beef and fry until edges are browned. Sprinkle with flour, stirring to coat beef with flour. Cook until flour is just starting to color, then slowly add milk, stirring to smooth any flour bits and thicken sauce. Bring to a boil and cook until there is no longer any taste of flour. Meanwhile, toast the bread. Place the toast or warm biscuits on plates and spoon gravy on top. Serve.

MY FAVORITE DRIED BEEF GRAVY ( FOR BISCUITS & GRAVY)

My Favorite Dried Beef Gravy ( for Biscuits & Gravy) image

Make and share this My Favorite Dried Beef Gravy ( for Biscuits & Gravy) recipe from Food.com.

Provided by blisstir

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 jar dried beef, shreaded
2 eggs, hard boiled and sliced
1/4 cup stuffed olives, sliced
1/4 cup flour
4 tablespoons butter
2 cups milk (or as needed to correct consistency)
salt & pepper

Steps:

Melt butter in skillet and stir in flour to make a roux.
Add milk gradually until you reach desired thickness.
Add dried beef, olives, salt (watch salt because beef is already salty) and pepper.
Stir in egg slices carefully.
Serve over hot biscuits or thick toast.

Nutrition Facts : Calories 245.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 153.4, Sodium 176.7, Carbohydrate 11.8, Fiber 0.2, Sugar 0.2, Protein 8.1

Tips:

To rehydrate dried beef, soak it in cold water for 30 minutes before cooking.
If you don't have time to soak the dried beef, you can simmer it in water for 15 minutes before adding it to the gravy.
Use a variety of vegetables in your gravy to add flavor and nutrients. Some good options include onions, carrots, celery, and potatoes.
Thicken your gravy with flour or cornstarch if desired. To make a roux, whisk together equal parts flour and butter in a small saucepan over medium heat until golden brown. Then, whisk the roux into the gravy and simmer until thickened.
Season your gravy to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.

Conclusion:

Dried beef gravy is a delicious and versatile dish that can be served with a variety of sides. It's a great way to use up leftover dried beef, and it's also a budget-friendly meal. So next time you're looking for a hearty and flavorful dish, give dried beef gravy a try.