Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 6
1 1/2 lbs beef
2 1/2 tablespoons soy sauce
2 tablespoons oil
1 1/2 tablespoons cornstarch
1 teaspoon sherry wine
1 garlic clove, crushed
1 1/2 lbs broccoli, peeled and sliced
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 1/2 teaspoons sugar
1 dash pepper
1 tablespoon cornstarch
1 tablespoon water
pancake noodles (pancake noodles)
Recipe
1 thinly slice beef. combine beef with 1 1/2 tablespoons of the soy sauce, 1 tablespoon of the oil, the 1 1/2 tablespoons cornstarch, and the sherry; marinate for 20 minutes.
2 in a wok or skillet, heat the remaining 1 tablespoon oil. brown garlic; discard. brown beef; add broccoli and stir-fry fot 30 seconds. stir in the broth, the remaining 1 tablespoon soy sauce, the salt, sugar and pepper.
3 combine the 1 tablespoon cornstarch with the water; stir into hot mixture. cook, stirring constantly, until mixture thickens.
Total Time: 2 hrs 20 mins
Preparation Time: 2 hrs
Cook Time: 20 mins
Ingredients
Servings: 8
5 tablespoons unsalted butter
1 extra-large egg
3/4 cup semolina flour
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg (freshly grated, please)
3 1/2 quarts beef broth (homemade preferred)
1/2 cup chives, chopped (fresh)
Recipe
1 in a food processor, cream the butter and egg until light (about 30 seconds).
2 add the flours, salt and nutmeg, then process for 1 minute.
3 scrape down the bowl, and process for another minute. the dough should forma ball around the middle spindle. (if you don't have a food processor, you can use a mixer, but double the processing time.).
4 wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.
5 after the dough is rested, bring the broth to a simmer in a large soup kettle. adjust the heat if needed to maintain a gentle simmer.
6 scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.
7 after all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.
8 ladle the soup into serving bowls, and top with the chives.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 6
3 (14 ounce) cans lamb and beans
1 lb ground beef
1 onion, chopped
1 garlic clove, minced
1/2 cup ketchup
3 tablespoons mustard
1 cup brown sugar, according to your taste
1 -2 cup barbecue sauce, according to your taste
Recipe
1 brown ground beef, onions, garlic.season with your favorite seasonings. i love herbs so i use different herbs each time. drain.
2 in a large bowl mix all ingredients including ground beef together. taste test for your approval. add more if you feel you need it. careful with the sugar. pour into baking dish. be sure to leave room in the dish to avoid spillage.
3 bake for 1 1/2 hours at 350.
4 sometimes i cut up raw bacon and stir into mixture instead of using ground beef. this eliminates browning. good either way you choose.
5 i like mine to cook until the sauce thickens. i don't care for runny baked beans.
Total Time: 2 hrs 30 mins
Cook Time: 2 hrs 30 mins
Ingredients
Servings: 4
1/4 cup vegetable oil
3 cloves garlic, chopped
2 lbs beef stewing meat, cut in 1-inch- 1/1/2-inch size
1/4 cup flour
1 tablespoon butter
1 medium size onion, finely diced
1 medium sized carrot, finely diced
2 stalks celery, finely diced
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon ground pepper
2 sprigs fresh thyme
0.5 (375 ml) bottle red wine
5 cups beef broth
2 bay leaves
4 medium sized potatoes, cut into bite-sized pieces
2 medium sized carrots, cut into bite-sized pieces
1/2 medium turnip, cut into bite-sized pieces
Recipe
1 i like to use a dutch oven to make the stew, but a good sized pot with a thick bottom will do the trick.
2 in a dutch oven, over medium high heat add the oil and garlic, once it starts to brown the oil will be hot enough to add the beef. remove the meat, after browning on all sides, and place to the side; add butter and allow to melt.
3 sauté the onions, carrots and celery until soft, add the dijon mustard, salt, pepper, thyme and red wine.
4 deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavor. add beef, beef broth and bay leaves.
5 cover and bring to a boil for 5 minutes. place in a 325f oven for 30 minutes, add potatoes, carrots and turnips. gently incorporate into the stew, return to the oven for another 2 hours. stir every 30 minutes.
6 if time permits, make the day before, letting you stew sit overnight, it will enhance the flavors.
7 if you do not use red wine, add 2 cups extra broth.
Total Time: 8 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 8 hrs
Ingredients
Servings: 10
3 lbs boneless beef top sirloin steaks (1-2)
1/2 cup all-purpose flour
4 slices bacon, diced
2 medium carrots, diced
8 small red potatoes, unpeeled, quartered
8 -10 mushrooms, sliced
20 -24 pearl onions (i couldn't fine any so i just used one large onion)
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt
black pepper
2 1/2 cups burgundy wine or 2 1/2 cups beef broth
Recipe
1 cut beef into 1-inch pieces. coat with flour, shaking off excess; set aside. cook bacon in a large skillet over medium heat until partially cooked. add beef; brown on all sides. drain and discard fat.
2 layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt and pepper to taste and beef mixture in slow-cooker. pour wine over all.
3 cover and look on low 8-9 hours or until beef is tender. remove and discard bay leaf before serving.
3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
1 1/2 cups thickly sliced pared carrots
1 cup chopped onion
2 teaspoons dill weed (or 2 tbsp fresh)
1/4 cup cider vinegar
2 tablespoons sugar
sour cream
Recipe
1 first day:.
2 place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
3 cover and bring to a boil; skim the surface.
4 reduce heat; simmer, covered one hour.
5 add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
6 remove from heat.
7 lift out the beef; set aside.
8 remove marrow bone and discard.
9 strain the soup; skim off fat. (you should have about 9 cups of liquid.).
10 return the soup and beef to the kettle.
11 add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
12 reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
13 remove from heat and refrigerate over night.
14 day two:.
15 remove the beef from the soup. cut it into cubes and return to the soup. heat gently to boiling.
16 top each serving with a spoonful of sour cream and garnish with snipped dill.
17 i have no idea how many servings this actually makes since i always divided it up and froze it. i've guessed for this and if i was wrong i apologize.
1 combine the flour, salt and pepper in a large ziploc bag and then add the beef and shake well so all the beef has been covered by the flour.
2 heat 1 tbsp oil and butter in a large cast iron (or heavy bottomed) pan over medium high heat. once the butter has melted and is sizzling, add the beef and cook for about 4 minutes per side, until just browned. remove beef and place on a plate.
3 in a large pot, heat the 1 tablespoons of oil over medium heat. once hot, add the onions, carrots and celery. sprinkle vegetables with a pinch of salt and saute for ten minutes (adding the minced garlic after five minutes) until onion is translucent and carrots have started to become tender. add the minced thyme and stir to combine.
4 then, add the beef to the vegetables along with the wine and bay leaf. bring to a boil, then reduce to a slow simmer (low heat setting) and partially cover pot, leaving about a half inch open.
5 slowly simmer beef for three hours. after three hours, the wine should have reduced to a thick, velvety sauce and the beef should be very, very tender. season with the additional teaspoon of salt and a pinch of black pepper.
6 near the end of the simmering process, heat the remaining tablespoon of oil in a saute pan. add the mushrooms and a pinch of salt and saute for ten minutes until tender. stir cooked mushrooms into beef at the very end.
7 to make the roasted potatoes, preheat oven to 375 degrees. wash potatoes and chop into fourths. lay potatoes on a foil lined sheet tray and drizzle with olive oil, then sprinkle with sea salt and pepper. roast for 35 minutes, tossing occasionally, until crisp and golden.
8 to serve, remove bay leaf from beef and serve beef alongside roasted potatoes with an additional sprig of thyme.
1 brown meat in oil in nonstick skillet on medium-high heat. remove from skillet; set aside.
2 add garlic, tomatoes, broth and basil to skillet; bring to boil. stir in rice; return to boil.
3 reduce heat to medium-low. stir in meat and velveeta; cover. simmer 8 to 10 minute or until heated through. stir until velveeta is completely melted and mixture is well blended.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 12
beef short rib (bone-in 2 inches thick, 2 pounds total)
1 tablespoon salt (coarse)
1 tablespoon pepper (freshly ground)
2 teaspoons cornstarch
3 tablespoons olive oil (extra-virgin)
8 ounces mushrooms (button, quartered)
3 carrots (, 2 finely chopped and 1 cut into 3/4-inch cubes)
3 shallots (, minced)
2 celery ribs (, coarsely chopped)
2 slices bacon (, thinly sliced crosswise)
1 tablespoon tomato paste
1 tablespoon thyme (fresh)
1 bay leaf (dried)
1 cup dry red wine (, such as burgundy)
8 cups beef stock (homemade or store-bought low-sodium)
2 cups water
Recipe
1 1. season ribs with 1/2 teaspoon salt and some pepper. coat with cornstarch. heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. lightly brown ribs on all sides, about 6 minutes. transfer to a plate.
2 2. add mushrooms to pot. cook until browned, about 4 minutes. transfer to a bowl; add cubed carrot.
3 3. add shallots, celery, bacon, and chopped carrots to pot. cook until caramelized, about 6 minutes. stir in tomato paste.
4 4. return ribs with plate juices to pot. add thyme and bay leaf. raise heat to high. add wine. cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. add stock and water. bring to a boil. reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
5 5. remove ribs. separate meat from bones; discard. cut meat into bite-size pieces; return to pot. add reserved mushroom-carrot mixture. bring to a simmer; cook until cubed carrots are tender. season with salt. ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.
1 add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
2 brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
3 sprinkle the meat with salt and pepper as it browns.
4 transfer meat to a plate; decrease heat to medium.
5 add the remaining oil and vegetables to the skillet; stir once, then cover.
6 cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
7 uncover, then add the wine and stir.
8 add in the meat and cover again.
9 adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
10 transfer meat to a cutting board; let it rest for a couple of minutes.
11 taste and adjust the sauce seasoning; you should be able to taste the pepper.
12 if the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
13 carve the meat and serve it with the sauce spooned over it.
Total Time: 37 mins
Preparation Time: 20 mins
Cook Time: 17 mins
Ingredients
Servings: 6
1 1/2 lbs lean boneless beef chuck roast, cut into 1 inch pieces
4 medium carrots, peeled and cut into chunks
2 2/3 cups fresh mushrooms, halved (8 ounces)
3/4 cup onion, cut into wedges
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
2/3 cup beef broth or 2/3 cup beef stock
2/3 cup dry red wine
2 tablespoons tomato paste
2 tablespoons flour
1/4 cup water
6 cups hot cooked egg noodles (12 oz uncooked)
Recipe
1 in a 4 or 6 quart pressure cooker, combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, beef broth or beef stock, wine and tomato paste.
2 place seal in the pressure cooker lid and lock the lid in place. place pressure regulator on vent pipe and bring to pressure over high heat. reduce heat just enough to maintain pressure so the pressure regulator rocks gently. cook for 12 minutes.
3 remove cooker from heat and allow pressure to come down naturally. once pressure is down, remove pressure regulator from lid. (be careful - it will be hot!) unlock lid and carefully remove it.
4 remove the bay leaf and discard. in a small bowl stir together flour and 1/4 cup water till well combined. add this mixture to cooker. replace cooker over medium to medium high heat (but do not replace lid), and cook until stew is thickened and bubbly, stirring frequently. once stew begins to thicken, continue cooking for 1 minute more.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
1 1/2 lbs lean stew meat
2 tablespoons flour
4 garlic cloves, minced
2 tablespoons vegetable oil
8 cups water
1 (16 ounce) can diced tomatoes, undrained
1/2 cup barley
1 tablespoon worcestershire sauce
1 tablespoon sea salt (it sounds like a lot but it isn't) or 1 tablespoon kosher salt (it sounds like a lot but it isn't)
1 teaspoon basil
1/2 teaspoon pepper (or to taste)
1 (10 ounce) package frozen green beans
2 cups carrots, cut to desired thickness
1 cup celery, cut to desired thickness
1 medium onion, chopped to desired chunks
Recipe
1 in a gallon ziplock bag, place meat and flour. shake until the meat is evenly coated. heat oil in a large pot and brown meat and garlic. it will stick some but don't worry about that, just don't let it burn. add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. add the remaining ingredients and bring to a boil. cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.
1 cook onion and garlic in olive oil in a non-reactive sauce pan until tender. add beef stock, vinegar, syrup, worcestershire sauce, tomato sauce, chili powder, salt and chili peppers. bring to a boil and simmer for 30 minutes.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
2 large piece beef top round steak (pounded very thin)
2 hard-boiled eggs
8 garlic cloves
1/4 cup chopped parsley (fresh)
1/4 cup grated cheese
1 small potato
1/8 cup raisins
salt and pepper
1/4 cup pignoli nut (optional)
Recipe
1 place the steaks side by side on cutting board and salt and pepper meat, put garlic through garlic press right onto meat, covering entire surface, follow by sprinkling cheese,parsley, raisins, pignoli nuts and raw potato(which has been peeled, and cut into approximately 6 thin strips), finally add the hard boiled egg(which has been cut lengthwise into 4 pieces).
2 arrange everything on entire steaks, as you will be rolling them up jellyroll style.
3 after you roll up the brascioli, take some thread or butcher string and wrap around entire brascioli securely.
4 brown in olive oil, then add to your tomato sauce and cook until tender, probably about 2 hours.
5 when done, carefully remove string and slice into fairly thick slices and arrange on platter and cover with sauce, serve with your favorite pasta.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 4
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
1 1/4 lbs lean stewing beef, cut into 1-inch cubes
3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 tablespoons olive oil
1 cup pearl onion (about 16)
6 cups cremini mushrooms, chopped (about 1 pound)
2 large carrots
1 1/2 cups reduced-sodium fat-free beef broth
1/2 cup dry red wine
4 fresh thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 tablespoon water
2 teaspoons cornstarch
Recipe
1 combine porcini mushrooms and 1 cup boiling water in a small bowl; let stand 30 minutes. drain mushrooms through a sieve into a bowl, reserving liquid. chop mushrooms; set aside.
2 sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. heat oil in a large dutch oven over medium-high heat. add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. remove beef from pan with a slotted spoon; place in a bowl. repeat procedure with remaining beef.
3 add onions to pan; sauté 3 minutes or until lightly browned. add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil.
4 cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
5 uncover and cook 20 minutes, stirring occasionally.
6 combine 1 tablespoon water and cornstarch in a small bowl. add cornstarch mixture to pan; bring to a boil. cook 1 minute or until liquid thickens. discard thyme sprigs and bay leaves.
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 6
2 lbs beef stew meat, cut into 1-inch pieces
1/2 cup flour, to coat
2 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon worcestershire sauce
1 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon salt (optional)
1 teaspoon oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 -6 cups beef stock
3 large red potatoes, cut into chunks
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup pearl barley
1 cup baby carrots
1/2 cup celery, chopped
Recipe
1 trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
2 in a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
3 add onion and garlic to skillet beef drippings and cook until onion is translucent.
4 in a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
5 next add the fresh ground pepper, worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 10
2 lbs stewing beef
1 (11 ounce) box quick-cooking barley
1/2 lb carrot, sliced
1 large onion, diced
salt
pepper
2 teaspoons dill weed
2 (14 ounce) cans diced tomatoes
8 cups beef stock
Recipe
1 brown beef in large pot. add tomatoes and beef stock. simmer 2-3 hours until beef is tender. add onion, carrot, seasonings and simmer 30 minutes until vegetables are tender. add barley and simmer additional 15 minutes. stock or water may be added if soup is too thick.
2 in an ovenproof skillet (cast iron works great), brown the ground turkey with the onions, garlic and green pepper until meat is no longer pink and veggies are soft. drain any grease.
3 add remaining ingredients, except for topping, and simmer gently, stirring occasionally for 10-15 minutes.
4 combine the topping ingredients and spread over the meat and bean mixture in the skillet.
5 bake for 20 minutes or until topping is golden brown.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
3 lbs rump roast
64 ounces red wine, barolo
1 large onion
1 large carrot
1 stalk celery
1 bay leaf
peppercorn
butcher's kitchen twine
4 tablespoons butter 1/4 cup cognac (optional)
salt
Recipe
1 begin the day before you plan to cook the meat. slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
2 remove the meat, reserving the marinade, and pat the meat dry.
3 strain the marinade, bring it to a boil, and cook it until it's reduced by half. in the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
4 once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
5 when the meat is done remove it to a platter and remove the string. remove and discard the bay leaf. remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
6 degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. the meat should be so tender it could be carved with a spoon.
7 serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. and, of course, a bottle of barolo.
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
Servings: 8
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
1 red pepper, diced
3 garlic cloves, minced
1 lb button mushroom (cleaned left whole)
1 lb pearl onion, peeled
4 carrots, peeled and sliced into 1/2 inch pieces
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme
Recipe
1 in a small bowl, combine the flour, salt and ground black pepper.
2 coat the beef cubes with this mixture.
3 melt the butter in cast iron pot over medium high heat. (or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
4 add the meat and brown well on all sides.
5 add the onion, carrots, mushrooms, red pepper, and garlic to it.
6 saute for 5 to 10 minutes, or until onion is tender.
7 add the wine, bay leaf, parsley, and thyme.
8 bake, covered, at 350 degrees for 2 1/2 hours.
9 remove cover and bake for 30 more minutes.
10 if needed add more wine, chicken broth, or water.
Total Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 6
2 lbs round steaks
1 lb bacon, more if needed
1 large yellow onion, cut into small chunks that will fit on the meat strip
salt
pepper
1 teaspoon garlic powder (or more to taste)
1 (10 1/2 ounce) can beef broth
2 -3 cups water
1 cup flour
1/4 cup cooking oil, more if needed
Recipe
1 pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
2 cut meat into strips, approximately 3x5 inches. season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
3 add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
4 in dutch oven or heavy pot, heat oil and brown birds well on all sides. you will have to do this in batches. do not skimp on browning well, it really makes the dish.
5 return birds to the pot. add beef broth and enough water up to 3 inches in pot. cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
6 remove birds. skim some, but not all of the fat from the pot. make gravy using pan juices, flour and water, or however you like to make your gravy.
