Type what you have

Ingredients

• ✓ browning sauce
• rib roast
• soy sauce
• worcestershire sauce
• garlic powder
• onion salt
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce, and water. Place roast in a roasting pan, ribs side down, and poke deep holes in roast with a knife. Pour marinade over roast. Using a baster, squirt marinade into the holes you created with a knife and over entire roast a few times.
3. 3 Bake for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
4. 4 Remove roast from the oven and reduce the temperature in the oven to 200 degrees F (95 degrees C).
5. 5 When the oven has reached 200 degrees F (95 degrees C), return roast to the oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).

By Kim

Ingredients

• ✓ browning sauce
• butter
• onion
• garlic base
• water
• all-purpose seasoning
• shallot salt
• pork chop
• portobello mushroom
• whipping cream
• flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
2. 2 Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove pork chops to a plate. Hit Cancel and switch to Sauté function. Add mushrooms and stir.
6. 6 Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the pot. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.

By thedailygourmet

Ingredients

• ✓ browning sauce
• pork loin
• salt
• black pepper
• root beer
• ketchup
• brown sugar
• worcestershire sauce
• liquid mesquite smoke flavoring
• grill seasoning
• mustard
• hamburger bun

Instructions

1. 1 Cut pork loin into 8 portions and sprinkle with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pork and cook until browned, about 3 minutes per side. Pour in 1/2 cup root beer and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 While pork is cooking, mix remaining root beer, ketchup, liquid smoke, brown sugar, Worcestershire sauce, grill seasoning, mustard, and browning sauce in a large bowl. Set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove cooked pork and shred with 2 forks and add to the sauce. Serve on toasted buns.

By Allrecipes Member

Ingredients

• ✓ browning sauce
• aluminum foil
• ground beef
• liquid smoke
• worcestershire sauce
• grill seasoning
• paprika
• salt
• black pepper
• bread crumb
• egg
• hamburger bun

Instructions

1. 1 Set a slow cooker to Low.
2. 2 Create a rack for the bottom of the cooker by rolling aluminum foil into 1-inch rolls. For a 5-quart, oblong cooker, make 4 rolls, using the length of the cooker as a guide. Fold in any long ends and squeeze back on the rolls. Evenly space the rolls along the bottom of the cooker.
3. 3 Combine ground beef, liquid smoke, Worcestershire sauce, steak seasoning, smoked paprika, salt, and pepper in a bowl. Add bread crumbs and egg. Mix all ingredients using your hands until they are evenly distributed.
4. 4 Form meat mixture into 4 patties, about 1/2 inch thick. Brush each side of the patties with 1/2 teaspoon of browning sauce, and place on the aluminum "rack", being careful not to overlap.
5. 5 Cook on Low for about 4 1/2 hours until burgers are no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
6. 6 Place each cooked patty on a hamburger bun.

By Bibi

Ingredients

• ✓ browning sauce
• all-purpose flour
• beef round steak
• vegetable oil
• cream of mushroom soup
• cheddar cheese soup
• onion
• green bell pepper
• garlic
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Place flour into a bowl. Dredge round steak strips in flour to coat.
2. 2 Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
3. 3 Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper.
4. 4 Cook on High and cook for 4 hours.

By kattykat583

Ingredients

• ✓ browning sauce
• beef pot roast
• potato
• onion
• carrot
• celery
• water
• salt
• black pepper
• garlic salt
• water
• cornstarch

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.
3. 3 Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
4. 4 Bake in the preheated oven until roast is browned and fork tender, 3 to 4 hours.
5. 5 Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.
6. 6 Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.
7. 7 Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

By Linda C

Ingredients

• ✓ browning sauce
• beef oxtail
• onion
• garlic
• greek seasoning
• salt
• black pepper
• seasoning salt
• water
• bacon drippings
• shortening
• all-purpose flour
• garlic powder

Instructions

1. 1 Place oxtails, onion, garlic, Greek seasoning, 1 tablespoon salt, 1 teaspoon pepper, and seasoning salt in a large stockpot. Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours. Remove from heat and reserve 2 cups broth.
2. 2 Warm bacon drippings or shortening in a skillet over medium heat. Add flour; cook and stir for 3 minutes.
3. 3 Stir in 2 cups reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens.
4. 4 Place oxtails in the skillet; stir to coat with gravy. Cook, stirring occasionally, over medium-low heat until warmed through, about 5 minutes.

By txnurselaw

Ingredients

• ✓ browning sauce
• long-grain white rice
• water
• olive oil
• onion
• green pepper
• sirloin steak
• garlic
• paprika
• seasoning salt
• black pepper
• water
• cornstarch
• water

Instructions

1. 1 Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. 2 Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
3. 3 Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
4. 4 In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

By Helen Wright

Ingredients

• ✓ browning sauce
• olive oil
• turkey leg
• salt
• black pepper
• thyme
• rosemary
• butter
• garlic
• onion
• red cooking wine
• brown sugar
• all-purpose flour
• chicken stock

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour the olive oil into a roasting pan. Place the turkey legs into the oil; turn the legs over several times to coat with oil. Sprinkle each leg with salt, black pepper, and thyme; pull the leaves from 3 sprigs of rosemary and sprinkle onto the turkey legs. Place the remaining 3 sprigs of rosemary around the legs in the oil. Place butter pieces on the legs; sprinkle each leg with garlic and scatter the onion in the pan.
3. 3 Roast the legs in the preheated oven until the turkey skin is browned and the juices run clear, 1 1/2 to 2 hours, basting every 20 minutes. Reduce heat to 300 degrees F (150 degrees C) and turn the legs over in the pan. Roast for 1 hour, basting every 20 minutes. Reduce oven heat to 200 degrees F (95 degrees C) and roast until the skin is golden brown, about 1 more hour. Remove the turkey legs to a serving platter.
4. 4 To make gravy, move the roasting pan with the oil and drippings to a burner set on medium heat; whisk in the cooking wine and brown sugar, stirring until the sugar has dissolved. Use the whisk to scrape up and dissolve any brown flavor bits left in the bottom of the pan. Whisk in the flour, a little at a time, and stir until the flour is smoothly incorporated into the mixture; pour in the chicken stock and whisk constantly until the gravy comes to a simmer and thickens, about 5 minutes. Stir in the gravy browning sauce; allow the gravy to simmer for 3 to 5 minutes and serve with the roasted turkey legs.

By Fetish Cook

Ingredients

• ✓ browning sauce
• tomato soup
• water
• ketchup
• hot pepper sauce
• worcestershire sauce
• butter
• potato
• bacon
• sweet onion
• thyme
• chili powder
• salt
• black pepper
• catfish fillet

Instructions

1. 1 Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
2. 2 Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.

By Kitten

Ingredients

• ✓ browning sauce
• ground beef
• green bell pepper
• onion
• egg
• bread crumb
• salt
• black pepper
• golden mushroom soup
• mushroom
• sour cream
• milk
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.
3. 3 Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
4. 4 In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.
5. 5 When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.

By JENN BEILMAN

Ingredients

• ✓ browning sauce
• all-purpose flour
• salt
• pepper
• chicken breast
• butter
• mushroom
• cream of chicken soup
• half-and-half
• onion soup mix
• parsley
• garlic
• nutmeg
• sour cream
• green onion

Instructions

1. 1 Place flour in a shallow dish or bowl and season with salt and pepper. Dredge chicken in seasoned flour to coat.
2. 2 Heat butter in a large skillet. Sear coated chicken in melted butter until golden.
3. 3 Combine mushrooms, condensed soup, half-and-half, dry onion soup mix, parsley, garlic, browning sauce, and nutmeg in a medium bowl. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
4. 4 Stir in sour cream and heat through but do not boil. Top with chopped green onion and serve over noodles or rice.

By Marilyn G.

Ingredients

• ✓ browning sauce
• olive oil
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• chicken stock
• water
• green cabbage
• tomato
• hot sauce
• bay leaf
• cajun seasoning

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion, carrots, and celery. Saute until vegetables are tender and starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Pour in chicken stock, water, and browning sauce.
2. 2 Bring soup to a boil; reduce heat to low. Add cabbage, diced tomatoes, hot sauce, bay leaf, and Cajun seasoning. Simmer until cabbage is tender and liquid is reduced by half, 25 to 30 minutes. Adjust seasoning as needed.

By MarshDylan92

Ingredients

• ✓ browning sauce
• vegetable oil
• onion
• celery
• carrot
• garlic
• beef stock
• barley
• bay leaf
• thyme
• red wine
• potato
• beef
• cabbage
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
2. 2 Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

By Barb

Ingredients

• ✓ browning sauce
• butter
• bay leaf
• rosemary
• thyme
• beef broth
• garlic
• onion
• celery
• carrot
• vegetable oil
• black pepper
• cayenne pepper
• paprika
• garlic and herb seasoning
• sugar
• salt
• worcestershire sauce
• soy sauce
• oxtail

Instructions

1. 1 Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
2. 2 Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
3. 3 Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
4. 4 Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

By Verifydis

Ingredients

• ✓ browning sauce
• cheddar cheese
• mashed potato
• mixed vegetable
• tomato
• biscuit
• worcestershire sauce
• black pepper
• salt
• meat tenderizer
• red pepper flakes
• onion powder
• garlic powder
• paprika
• parsley
• tomato sauce
• garlic
• green onion
• celery
• red bell pepper
• green bell pepper
• onion
• ground beef
• vegetable cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
2. 2 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. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
3. 3 Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
4. 4 Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.

By Francine Perretta

Ingredients

• ✓ browning sauce
• nutmeg
• black pepper
• salt
• thyme
• corn
• pea
• stuffing mix
• worcestershire sauce
• flour
• milk
• chicken stock
• poultry seasoning
• thyme
• garlic
• celery
• onion
• ground turkey
• olive oil
• black pepper
• salt
• sour cream
• egg substitute
• carrot
• russet potato
• sweet potato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
2. 2 Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
3. 3 Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
4. 4 Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce.
5. 5 Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg.
6. 6 Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.

By ChristineM

Ingredients

• ✓ browning sauce
• onion
• soy sauce
• seasoned salt
• garlic

Instructions

1. 1 Blend onion, soy sauce, browning sauce, seasoned salt, and garlic in a blender until smooth.

By Debra Barfoot

Ingredients

• ✓ browning sauce
• water
• cornstarch
• beef dripping
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).

By thedailygourmet

Ingredients

• ✓ browning sauce
• onion
• garlic
• pork chop
• water
• all-purpose flour
• chicken broth

Instructions

1. 1 Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
2. 2 Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

By Jana Hart

Ingredients

• ✓ browning sauce
• corned beef brisket
• vegetable oil
• onion
• garlic
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
3. 3 Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
4. 4 Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
5. 5 Roast in the preheated oven until meat is tender, about 6 hours.
6. 6 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ browning sauce
• olive oil
• onion
• vegetarian burger crumble
• tomato
• vegetable broth
• chili bean
• tomato sauce
• tomato paste
• chipotle chile in adobo sauce
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
2. 2 Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
3. 3 Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.

By LesaBear

Ingredients

• ✓ browning sauce
• vegetable oil
• beef tip
• olive oil
• butter
• onion
• garlic
• beef stock
• cooking wine
• soy sauce
• worcestershire sauce
• water
• cornstarch
• water

Instructions

1. 1 Heat an electric skillet to 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C).
2. 2 Add vegetable oil to the skillet. Cook beef tips in hot oil until browned on all sides, about 5 minutes. Remove beef tips from the skillet.
3. 3 Heat olive oil and butter in the skillet over medium-high heat; sauté onion and garlic until softened, 5 to 10 minutes. Add beef tips, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to onion mixture.
4. 4 Cover the electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
5. 5 Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a small bowl until smooth; stir into liquid mixture in the skillet and cook until thickened, about 5 minutes more.

By Ky Borgstadt

Ingredients

• ✓ browning sauce
• beef cube steak
• all-purpose flour
• olive oil
• butter
• onion
• garlic
• beef bouillon
• water
• potato
• pea
• carrot
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Cut cube steaks into 1/2-inch pieces. Sprinkle flour over a plate; dredge meat in flour.
2. 2 Heat oil and butter in a large skillet over medium-high heat. Add steak pieces, onion, and garlic to the pan; sauté until lightly browned. Add more butter if needed.
3. 3 Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook until thickened, about 25 minutes. Add more water if it gets too thick.

By Joyce

Ingredients

• ✓ browning sauce
• pork shoulder
• olive oil
• salt
• black pepper
• garlic
• rosemary
• dill weed
• red wine

Instructions

1. 1 Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
2. 2 Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

By Richard Tebaldi

Ingredients

• ✓ browning sauce
• cornstarch
• egg noodle
• carrot
• onion
• baby bella mushroom
• red potato
• black pepper
• salt
• bay leaf
• parsley
• oregano
• thyme
• garlic
• worcestershire sauce
• beef broth
• water
• red wine
• butter
• all-purpose flour
• venison

Instructions

1. 1 Toss venison in flour to coat.
2. 2 Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
3. 3 Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
4. 4 Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
5. 5 When the stew is almost finished, 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.
6. 6 Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
7. 7 Serve stew in a bowl over egg noodles.

By Brian Genest

Ingredients

• ✓ browning sauce
• beef consomme
• rice
• onion
• butter
• merlot wine
• parsley
• bay leaf
• worcestershire sauce
• brown gravy mix
• 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

• ✓ browning sauce
• bacon
• onion
• green bell pepper
• thyme
• tomato sauce
• salt
• black pepper
• red pepper flakes
• whole kernel corn
• water
• white rice

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until grease begins to render. Add onion, bell pepper, and thyme; cook, stirring occasionally, until onion is nearly translucent. Reduce heat to medium-low and stir in tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; simmer for 3 minutes.
2. 2 Add corn; simmer for 3 more minutes. Slowly pour in water while stirring. Increase heat to high and stir in rice; bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 30 minutes.
3. 3 Fluff rice mixture with a fork to serve.

By Kristal

Ingredients

• ✓ browning sauce
• potato
• water
• sausage
• butter
• heavy cream
• salt
• black pepper
• butter
• beef broth
• onion
• all-purpose flour

Instructions

1. 1 Combine potatoes and water in a multi-functional pressure cooker (such as Instant Pot). Layer sausages on top of potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method, about 5 minutes.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Unlock and remove the lid. Transfer sausages to a plate and potatoes into a large bowl. Break up potatoes with a potato masher and stir in butter until melted and incorporated. Mix in whipping cream slowly until the desired consistency is reached. Season with salt and pepper. Place mashed potatoes in the preheated oven to keep warm.
5. 5 Make gravy: Wash out the pressure cooker pot. Return to the cooker and select Sauté function. Melt butter in the pot. Cook sausages in melted butter until browned on each side, 2 to 3 minutes. Transfer sausages to an oven-safe container and keep warm in the oven.
6. 6 Deglaze the pot with 2 tablespoons broth, stirring and scraping the bottom of the pot to remove any brown bits. Add onion and sauté until softened and browned, 3 to 4 minutes.
7. 7 Whisk together flour and 2 tablespoons broth in a small bowl to create a slurry. Pour in remaining 12 tablespoons broth and whisk until well combined. Pour broth mixture into the pot and cook, whisking frequently, until gravy begins to thicken. Stir in browning sauce until incorporated; season with salt and pepper.
8. 8 Place a scoop of warm mashed potatoes onto a plate. Top with 2 sausages and onion gravy to serve.

By thedailygourmet

Ingredients

• ✓ browning sauce
• butter
• olive oil
• portobello mushroom
• garlic
• flour
• beef broth
• marsala wine
• kosher salt
• black pepper
• chicken breast
• kosher salt
• pepper
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
3. 3 Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
4. 4 Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
5. 5 Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
6. 6 Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

By JPFRMNY