Type what you have

Ingredients

• ✓ brown gravy mix
• water
• ranch dressing mix
• salad dressing mix
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.
3. 3 Place the beef roast into a slow cooker; pour the dressing mix on top.
4. 4 Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

By Kerstin

Ingredients

• ✓ brown gravy mix
• cream of mushroom soup
• country gravy mix
• vegetable dip mix
• water
• beef tri-tip roast
• yellow onion
• baby carrot

Instructions

1. 1 Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
2. 2 Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

By KaraMia

Ingredients

• ✓ brown gravy mix
• potato
• vegetable oil
• black pepper
• ground beef
• garlic powder
• onion powder
• water
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Mix together hash brown potatoes, oil, and black pepper in a large bowl until well combined; press into the bottom of the prepared baking dish and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir water and gravy mix into beef; bring to a boil. Reduce heat, cover the skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto hash brown crust.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and continue baking until cheese is lightly browned, about 5 more minutes.

By JTheewen

Ingredients

• ✓ brown gravy mix
• sirloin tip steak
• bacon
• dill pickle
• mustard
• salt
• pepper
• onion
• vegetable oil

Instructions

1. 1 Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.
2. 2 Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well.
3. 3 Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
4. 4 When meat is cooked, stir in gravy mix. Heat through.

By WEE-B

Ingredients

• ✓ brown gravy mix
• onion
• green bell pepper
• bread crumb
• hot pepper sauce
• egg
• salt
• black pepper
• ground beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix onion, bell pepper, bread crumbs, hot pepper sauce, egg, salt, and pepper together in a large bowl. Add ground beef and mix until well combined. Press into a loaf pan and sprinkle gravy mix over top.
3. 3 Bake in the preheated oven until browned on the outside and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 minutes before serving.

By lorensztajer

Ingredients

• ✓ brown gravy mix
• potato
• onion
• garlic
• water
• salt
• black pepper
• ground beef
• water

Instructions

1. 1 Place potatoes, onion, and garlic in a large pot. Add enough water to cover. Season with salt and pepper and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, 15 to 20 minutes.
2. 2 While potatoes are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Add beef to potato mixture; cook stew over medium heat for 15 minutes.
4. 4 Combine water and gravy mix in a small bowl; stir into stew very slowly. Let simmer until thickened, about 20 minutes. Taste and adjust salt and pepper.

By cmccormick

Ingredients

• ✓ brown gravy mix
• vegetable oil
• onion
• beef stew meat
• water
• soy sauce
• worcestershire sauce
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Add onion and saute until almost translucent, about 3 minutes. Add stew meat and cook, stirring occasionally, until browned on all sides; about 3 to 5 minutes.
2. 2 Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt, and pepper; bring to a boil. Reduce the heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.
3. 3 When the meat is almost finished, mix remaining 1 cup water and gravy mix until thoroughly combined; stir into the meat mixture and bring to a boil. Cook, stirring frequently, until slightly thickened.

By denisef

Ingredients

• ✓ brown gravy mix
• top round steak
• vegetable oil
• water
• onion powder
• brown sugar
• red wine vinegar
• worcestershire sauce
• ginger
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.
2. 2 Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.
3. 3 Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

By Kathy MacDonald

Ingredients

• ✓ brown gravy mix
• olive oil
• beef tenderloin
• green bell pepper
• onion
• steak seasoning
• salt
• black pepper
• beef broth
• garlic
• worcestershire sauce
• bay leaf

Instructions

1. 1 Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
2. 2 Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
3. 3 Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.

By Bree

Ingredients

• ✓ brown gravy mix
• olive oil
• beef stew meat
• onion
• steak seasoning
• celery
• water
• carrot
• turnip
• potato
• all-purpose flour
• baking powder
• salt
• shortening
• milk

Instructions

1. 1 To prepare beef stew: Heat oil in a large heavy pot or Dutch oven over medium-high heat until oil is shimmering. Add beef and onion. Sprinkle with 1 teaspoon steak seasoning. Stir beef and onions well and sprinkle with remaining 1 teaspoon steak seasoning. Add celery; cook and stir until beef is browned, about 10 minutes.
2. 2 Pour in 2 cups water, or as needed to just cover beef and vegetables. Bring to a boil and stir and scrape browned bits of meat from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours.
3. 3 Remove beef and celery pieces from the pan. Set beef aside and discard celery.
4. 4 Whisk gravy mix with 4 cups water in a bowl. Add gravy mixture to the juices in the pot, bring to a boil, and stir beef back into the gravy mixture.
5. 5 Stir in carrots and turnip, cover, and simmer for 20 minutes. Stir in potatoes, cover, and simmer for an additional 20 minutes.
6. 6 To make the dumplings: Mix flour, baking powder, and salt in a bowl. Cut shortening into flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in milk and lightly stir the mixture just until it combines to form a dough.
7. 7 Remove 2 cups of gravy from the pot and reserve. Drop dumplings by heaping tablespoon onto the beef and vegetables in the pot, cover, and simmer for 20 minutes (do not peek until the time is up).
8. 8 Pour reserved gravy back over the dumplings, stir lightly, and serve.

By ambikins

Ingredients

• ✓ brown gravy mix
• all-purpose flour
• salt
• black pepper
• beef round steak
• vegetable oil
• mushroom
• onion
• carrot
• beef broth
• potato
• pea
• corn
• lima bean
• green bean
• cream of mushroom soup

Instructions

1. 1 Place the flour in a shallow bowl, and mix with salt and black pepper. Sprinkle beef with more salt and black pepper. Press the beef cubes into the seasoned flour, and tap off the excess flour.
2. 2 Heat the vegetable oil in a large skillet over medium heat, and cook the beef cubes until browned on all sides, working in batches. Place the browned beef into a slow cooker. Place the mushrooms, onion, and carrot in the skillet with the last batch of meat; place in the slow cooker. Pour about 1 cup of beef broth into the skillet, and stir to dissolve any brown bits left in the bottom of the skillet. Pour into the slow cooker.
3. 3 In a saucepan over medium heat, whisk the remaining beef broth with the dry gravy mix until smooth. Bring the gravy to a boil, reduce heat to medium low, and simmer until thickened, about 2 minutes. Stir the gravy into the stew. Mix in the potato, frozen peas, corn, lima beans, and green beans. If you prefer a thicker gravy, mix in the cream of mushroom soup.
4. 4 Place the lid on the cooker, set to low heat, and cook until the beef is very tender, about 4 hours. You can cook the stew up to 8 hours if necessary.

By Donna Jeanne

Ingredients

• ✓ brown gravy mix
• water
• milk
• ground beef
• onion
• mushroom
• garlic
• tomato sauce
• tomato
• italian seasoning
• oregano
• basil
• salt
• black pepper
• cheddar cheese
• mozzarella cheese
• egg noodle
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
3. 3 Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
4. 4 Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
5. 5 Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
6. 6 Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

By Kc Stevens

Ingredients

• ✓ brown gravy mix
• onion powder
• black pepper
• garlic powder
• water
• celery
• baby carrot
• potato
• sweet onion
• water
• elephant garlic
• shallot
• butter
• butter injectable marinade
• pork shoulder
• black pepper
• red pepper flakes
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Smash together 1/4 cup garlic powder, 1/4 cup onion powder, red pepper flakes, and 1 tablespoon cracked black pepper in a mortar until a fine powder forms. Place spice mix into a large shallow bowl.
3. 3 Inject pork roast all over with Creole marinade; blot moisture from the outside of roast. Rub spice mix all over pork roast to thoroughly coat.
4. 4 Melt butter in a large skillet over medium heat, then cook and stir shallots and elephant garlic in hot butter until garlic becomes lightly golden brown. Add coated pork roast and sear on all sides until spice coating is golden brown, 1 to 2 minutes per side. Place roast into a roasting pan or Dutch oven, fat-side up. Scrape up butter, cooked shallots, and garlic and sprinkle around roast.
5. 5 Arrange sweet onions, red potatoes, carrots, and celery pieces around roast. Mix 1 cup water with remaining spice rub in the bowl, then pour evenly over roast.
6. 6 Cover the roasting pan with a lid and cook in the preheated oven until meat is very tender, 3 hours and 45 minutes to 4 hours.
7. 7 Remove roast and set aside on a serving platter; surround meat with cooked vegetables.
8. 8 Whisk together remaining 2 cups water, brown gravy mix, 2 tablespoons garlic powder, 1 tablespoon cracked black pepper, and 1 tablespoon onion powder in a medium bowl until well combined; whisk into liquid left in the roasting pan. Place the pan over medium heat and cook, whisking constantly, until gravy comes to a boil and thickens, about 5 minutes. Serve alongside roast and vegetables.

By dsowonikjr

Ingredients

• ✓ brown gravy mix
• vegetable oil
• pork chop
• water
• brown sugar
• vinegar
• garlic powder

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side.
2. 2 Whisk together the water, brown gravy mix, brown sugar, vinegar, and garlic powder in a bowl until the sugar is dissolved and the mixture is smooth. Pour the gravy mixture over the browned pork chops. Cover the skillet, reduce heat to low, and simmer until the chops are tender, about 30 minutes.

By Cooking Mama

Ingredients

• ✓ brown gravy mix
• vegetable oil
• beef chuck roast
• onion
• salad dressing mix
• ranch dressing mix
• beef broth

Instructions

1. 1 Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. 2 In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
3. 3 Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

By MamaShea

Ingredients

• ✓ brown gravy mix
• pork tenderloin
• salt
• black pepper
• garlic powder
• onion
• celery
• red wine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. 3 Bake in the preheated oven for 45 minutes.
4. 4 When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

By Kathleen White

Ingredients

• ✓ brown gravy mix
• vegetable oil
• chicken breast
• italian seasoning
• garlic powder
• sage
• tomato
• marsala wine

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add chicken and saute for about 5 minutes, until browned. Season with Italian-style seasoning, garlic powder and sage and saute for another 10 minutes, until chicken is almost cooked through and juices run clear.
2. 2 Pour tomatoes and liquid over chicken, then add gravy mix and wine and stir all together. Reduce heat to low and simmer for about 20 minutes. Serve hot over cooked rice, if desired.

By Dana

Ingredients

• ✓ brown gravy mix
• ground beef
• onion
• ketchup
• mustard
• cream cheese
• cheddar cheese
• tomato
• pickle

Instructions

1. 1 Preheat oven to 350 degrees F. Mix ground beef, onion, ketchup, mustard and Gravy Mix in large skillet until well blended. Cook and stir on medium-high heat until beef is no longer pink. Stir in cream cheese and 1/2 cup of the shredded cheese.
2. 2 Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup shredded cheese.
3. 3 Bake 10 to 15 minutes or until cheese is melted. Sprinkle with tomatoes and pickles.

By McCormick Spice

Ingredients

• ✓ brown gravy mix
• beef sirloin roast
• carrot
• celery
• garlic
• water
• onion soup mix
• cream of mushroom soup
• cola-flavored carbonated beverage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
3. 3 In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
4. 4 Cover pan, and cook 1 hour in the preheated oven.
5. 5 Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
6. 6 Remove from oven, and let meat rest for 10 minutes before slicing.

By Sher Garfield

Ingredients

• ✓ brown gravy mix
• beef stew meat
• water
• beef stew seasoning mix
• worcestershire sauce
• tomato
• baby carrot
• potato
• celery
• onion

Instructions

1. 1 Put beef in a slow cooker.
2. 2 Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
3. 3 Cook on High for 6 hours.

By Megan Croy Reed

Ingredients

• ✓ brown gravy mix
• water
• onion soup mix
• worcestershire sauce
• garlic
• black pepper
• ground turkey
• bread crumb
• egg
• cream of mushroom soup
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat.
5. 5 Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.

By Sharon Angel

Ingredients

• ✓ brown gravy mix
• olive oil
• onion
• beef stew meat
• garlic
• black pepper
• black pepper
• water
• red wine
• soy sauce
• worcestershire sauce
• salt

Instructions

1. 1 Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil; cook until stew meat is browned and garlic is golden, about 10 more minutes.
2. 2 Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves; add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour; reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.

By skunkarific

Ingredients

• ✓ brown gravy mix
• egg noodle
• ground beef
• cream cheese
• mushroom
• cream of mushroom soup
• sour cream
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
5. 5 Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Jessica

Ingredients

• ✓ brown gravy mix
• feta cheese
• pie crust
• corn
• pea
• pot roast
• salt
• turmeric
• black pepper
• ginger
• curry powder
• cinnamon
• cumin
• garlic
• yellow onion
• water
• sweet potato

Instructions

1. 1 Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
4. 4 Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
5. 5 Bake in preheated oven until crust is golden brown around edges, about 25 minutes.

By ArmyWO

Ingredients

• ✓ brown gravy mix
• baking potato
• butter
• milk
• salt
• pepper
• beef sausage
• onion
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
2. 2 In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
3. 3 Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
4. 4 Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

By AMANDA FAIR

Ingredients

• ✓ brown gravy mix
• ground turkey
• onion
• tomato
• chili powder
• corn kernel
• elbow macaroni
• lettuce
• sour cream
• corn tortilla chip

Instructions

1. 1 Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
2. 2 Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
3. 3 Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

By JB Baby

Ingredients

• ✓ brown gravy mix
• water
• barbecue sauce
• sage
• salt
• black pepper
• cumin
• mustard
• basil
• garlic powder
• brown sugar
• steak sauce
• egg
• milk
• bread crumb
• veal
• ground turkey
• onion
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 12-cup muffin pans with cooking spray.
2. 2 Place the chopped bacon and onion in a skillet, and cook over medium-high heat, stirring occasionally, until the onions are translucent and the bacon is half cooked, about 5 minutes. Drain excess fat.
3. 3 Place bacon mixture into a large bowl, and mix in the turkey, veal, bread crumbs, milk, eggs, steak sauce, brown sugar, garlic powder, basil, ground mustard, cumin, black pepper, sea salt, and sage until thoroughly combined. Fill the sprayed muffin cups with meatloaf mixture, and make a hole in the center of each muffin with your little finger for even cooking.
4. 4 Bake in the preheated oven until the juices run clear and the internal temperature is at least 160 degrees F (70 degrees C) when measured with a meat thermometer, about 30 minutes. Brush each muffin with barbecue sauce, return to the oven, and bake 5 additional minutes.
5. 5 Whisk brown gravy mix and water in a saucepan, and place over medium heat. Continue whisking until the gravy comes to a boil. Reduce heat and allow to simmer until thickened, about 1 minute. To serve, place muffins in a deep serving dish, and pour the brown gravy over them.

By SaySay

Ingredients

• ✓ brown gravy mix
• vegetable oil
• cube steak
• all-purpose flour
• tomato
• mushroom
• onion
• salt
• pepper
• egg noodle

Instructions

1. 1 Heat oil in a Dutch oven over medium heat.
2. 2 Dredge steak strips in flour; shake off excess.
3. 3 Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
4. 4 Return browned steak to the Dutch oven. Stir in stewed tomatoes, mushrooms, onion, gravy mix, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.
5. 5 About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles to boiling water and cook until al dente, about 8 to 10 minutes; drain.
6. 6 Serve Swiss steak over noodles.

By Helene Rose-Carson

Ingredients

• ✓ brown gravy mix
• beef consomme
• rice
• onion
• butter
• merlot wine
• parsley
• bay leaf
• worcestershire sauce
• browning sauce
• beef broth
• onion
• mushroom
• vegetable oil
• beef tip
• seasoned salt
• garlic powder
• worcestershire sauce
• all-purpose flour

Instructions

1. 1 Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth, and toss beef tips in flour mixture to coat. Remove beef with a slotted spoon.
2. 2 Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until beef is browned and no longer pink inside, about 10 minutes.
3. 3 Pour in beef broth and whisk dry brown gravy mix into beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and Merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
4. 4 About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into mixture and pour in beef consommé. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over rice.

By GloryB

Ingredients

• ✓ brown gravy mix
• baking potato
• butter
• milk
• ground lamb
• worcestershire sauce
• beef bouillon
• button mushroom
• onion
• baked bean
• tomato
• carrot

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
3. 3 Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
4. 4 Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
5. 5 Bake for 10 minutes in the preheated oven, until the top is browned and crisp.

By SophieScott