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Recipe For Onion And Tomato Gravy Made - Yahoo Recipe Search
YummlyI actually did this on the stovetop but it was wonderful - a nice change from plain old pot roast It was amazing over home made biscuits!Food52This isn't the kind of "gravy" or "sauce" that you serve with pasta, just a creamy white sauce with chopped tomatoes, cooked up in a cast iron skillet and served over split buttermilk biscuits. It's the kind of comfort food that you put together in late summer, when the homegrown tomatoes on the kitchen windowsill are overripe and plentiful. I first read about a tomato gravy in the classic cookbook "The Gift of Southern Cooking" by Scott Peacock and Edna Lewis. These two top Southern chefs served tomato gravy as a side dish for buttermilk fried chicken and in fact, used the ham-flavored drippings from the chicken to make the gravy. There are times when you want tomato gravy, but not fried chicken, so I made it with butter instead. This is a warm-your-belly up dish that's just right in summer when your garden (or the local farm stand) is full of red, ripe tomatoes. In winter, use good quality canned tomatoes. And, by all means, pick up a copy of "Gift of Southern Cooking" (Knopf, 2003) and discover classic Southern recipes for the best of summer produce. June 2018: For an updated headnote, I reached out to Scott Peacock for his thoughts on tomato gravy, and here was his response: “I remember the first time I made tomato gravy, it was years and years ago in Atlanta. Miss Lewis and I had become friends but it was before she moved to Atlanta and years before we became housemates. “I was still cooking at the Georgia Governor's mansion and had only recently devoted myself completely to the cause of Southern cooking. I think Miss Lewis was the one who suggested I try my hand at tomato gravy and I found a reference to it in a 1912 Southeastern cookbook that my mother gave me.” He goes on, “I do think it is best made with fresh garden tomatoes but I appreciate that it is divine in the dead of winter made with top quality canned.” I agree with this. I usually make tomato gravy in summer, but it’s a wonderful dish on cold days when you have a couple cans of tomatoes in the pantry and a hankering for biscuits. So, where did tomato gravy originate? Chef Peacock continues: “When Miss Lewis mentioned tomato gravy to me the first time, she said she thought of it as an Alabama recipe. I'm not sure why and at that time she had not yet even been to Alabama. But she knew I was from there and had heard me talk about Slocomb tomatoes, in Geneva County near Hartford where I grew up. That might have been the reason. Regardless, I will always be grateful to her for that suggestion and of course a great deal more.” (Slocomb tomatoes are new to me, a Southern specialty like Alabama’s famous Chilton County peaches and Georgia’s Vidalia onions.) ~ Many thanks to Scott Peacock for sharing his memories about tomato gravy.Food.comThis recipe doesn't call for ketchup like many do. I use tomato sauce instead and it is topped with a tomato sauce and brown sugar glaze. It was my biggest seller at the club I used to cook for. Easy to make too. Compliment it with a beef gravy, mashed potatoes, and a side of corn,Food.comThe Dijon adds an amazing taste to this dish and is not over powering in the least. . The flavor of the gravy is AMAZING! I adapted this for the crock-pot. I followed the instructions for browning the ribs, added onions, garlic, tomatoes, wine and broth and threw it in the crock pot with the lid propped open with a tooth pic to allow some of the steam to be released and allow the gravy to thicken up beautifully. If using the crockpot, start on high for about one hour and set to low for 4-5 hours. The meat should fall apart and shred when done. Serve over pasta as Giada does or make some mashed potatoes (hold the parmesan). Both are fabulous! I made both. Recipe courtesy of Giada De Laurentiis /Food NetworkYummlyNo meat is needed for these flavorful vegetarian stuffed mushrooms! While many stuffed mushroom recipes call for bacon, ground beef, or sausage, you'll instead use a blend of rich cheeses, fresh herbs, and shallots in this vegetarian recipe. These stuffed mushrooms make the perfect appetizer for any occasion — they make great finger food. Who doesn't love comfort food in bite-sized servings? Bring them to a Christmas or New Year's Eve party, or serve at a bridal shower or birthday party. Whether you follow a meatless diet yourself or you're serving vegetarians, this delicious recipe is a crowd-pleasing appetizer for any occasion. They're flavorful and satisfying! They take under an hour to assemble and cook, or you can prep the mushrooms and filling ahead of time to give you extra time to entertain. While they make for great shareable appetizers, you can easily serve these as a side dish for a weeknight dinner at home. Just add a salad or soup, and you're good to go! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). ## Make Your Mushrooms Vegan If you want to make these vegetarian stuffed mushrooms vegan, swap the cheese for vegan cheese, or make your own vegan parmesan using cashews and nutritional yeast. Rather than eggs, use a flaxseed egg replacement instead: stir together 2 1/2 Tbsp. of water and one Tbsp. of flaxseed meal, let the mixture rest for 5 minutes to thicken, then add it to the recipe in place of one egg. ## Variations Customize your stuffed mushrooms by using one of these ideas to make the recipe your own! _Use Different Types of Mushrooms._ Instead of using cremini mushrooms, you could use white button mushrooms, baby bella mushrooms, or small portobello mushrooms. Any type of "stuffable" mushrooms will work — aim for a diameter of about 2 inches so you can stuff them. _Add Vegetables._ Add a boost of nutrition by adding chopped vegetables like red peppers, green onions, or sundried tomatoes to your stuffing mixture. You can roast any additional vegetables ahead of time, or sauté them along with the shallot and garlic. You could also add in finely chopped fresh parsley and thyme instead of using dried herbs. Red pepper flakes, rosemary, or sage would also make great additions to this recipe. _Use a Variety of Cheese._ Feel free to swap the parmesan and gruyere cheese for any type of cheese you would prefer. Swiss cheese or goat cheese are great alternatives or try using cream cheese for a smooth, creamy filling. _Go Gluten-Free._ If you'd like to make this recipe gluten-free, feel free to swap the standard baguette for a gluten-free bread option. Just be sure (whatever type you use) that the bread is day-old and dried out. This helps absorb the maximum amount of flavor. ## Preparing the Mushrooms To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they absorb water easily and won't brown well when they cook. Remove the stems by gently twisting them off, and don't worry if a piece gets stuck inside the cap, as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy!AllrecipesI've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired.AllrecipesThis was my favorite growing up. I was amazed when I was older and asked my mom for the recipe how EASY it is! A small amount of prep. time, a day in the slow cooker, and you'll be amazed! It sounds too simple to be good... TRUST me! This gets RAVE reviews when we make it! The amount of vegetables is only an estimate. Use as many or as few as you choose. When it's done, you will have a yummy gravy, and will have to carefully dig for the steak pieces.Food.comThis is in the oven right now and it smells so good, we can hardly wait for it to be done! No browning necessary. Company coming? Toss in another potato and carrot - this recipe is forgiving! Serve with Recipe #348286, hot and buttered. My youngest brother would find out I was making this stew and biscuits and he would invite himself over and eat me out of house and home. His favorite way to eat this stew was on top of buttered biscuits. I think with a salad and dessert this would serve about 6 but around here I would say it serves 4. ***UPDATE*** This recipe is for a cast iron dutch oven with a heavy tight-fitting lid. I've made this a million times and have had left-over gravy for noodles, rice, etc. Make sure you don't bake at any higher temperature than 300* and you don't use corningware or any other casserole. The heavy cast iron Dutch oven with a lid will prevent almost all of the evaporation of liquid, kind of like a slow cooker.AllrecipesIn this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.
