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Message
Rice and Gravy question
Posted on 8/12/20 at 7:08 am
Posted on 8/12/20 at 7:08 am
Made hamburger steaks & gravy last night. I don't use a flour based gravy, just use pan drippings/stock and cornstarch if needed. I have noticed the last few times I have made a rice & gravy with beef that the gravy takes on a bit of a burnt taste. I can't figure out where it is coming from. I browned the steaks in 2 batches, so maybe the gratin from the first batch gets burned and then stays in the gravy? Once I deglaze with trinity there is always moisture in the pot so I don't believe I am burning the gravy. My fire never gets above medium.
Seems like it only happens with beef- if I do porkchops they come out great.
Here is my process from last night:
2 lbs ground beef, formed into 5 patties
Dust lightly with flour
Brown for 8-9 minutes on each side (2 batches)
Deglaze with trinity for about 30 mins
Add 2 cups beef stock, reduce, then add another 2 cups
Simmer for 30 mins, add water as needed
Add 1 tbsp cornstarch slurry
Add meat back in
Simmer for 20 mins
Serve over rice
Just wondering if any of you guys may have any input on where I'm going wrong.
Seems like it only happens with beef- if I do porkchops they come out great.
Here is my process from last night:
2 lbs ground beef, formed into 5 patties
Dust lightly with flour
Brown for 8-9 minutes on each side (2 batches)
Deglaze with trinity for about 30 mins
Add 2 cups beef stock, reduce, then add another 2 cups
Simmer for 30 mins, add water as needed
Add 1 tbsp cornstarch slurry
Add meat back in
Simmer for 20 mins
Serve over rice
Just wondering if any of you guys may have any input on where I'm going wrong.
7
Posted on 8/12/20 at 7:20 am to slinger1317
If you think it is from the "crusty bits" in the bottom of the pan from the first batch of patties being browned off, then why not deglaze your pan after they come out with just a bit of water and reserve it to go back into the gravy.
The just add a bit of oil and brown off the rest of the meat and continue on with your recipe to see if that eliminates that burnt taste.
The just add a bit of oil and brown off the rest of the meat and continue on with your recipe to see if that eliminates that burnt taste.
Posted on 8/12/20 at 8:22 am to slinger1317
If it has a burnt taste, you are burning something. Probably the bits of meat and/or the flour you are putting on the meat. I have never put flour onto hamburger meat, but I do use some flour to thicken they gravy for hamburger steak, the way God intended. I also would just call this a gravy question. It doesn't have anything to do with rice.
Posted on 8/12/20 at 8:30 am to slinger1317
quote:
Brown for 8-9 minutes on each side
I would guess here IMO.
Posted on 8/12/20 at 8:38 am to slinger1317
Shakes head at cornstarch.
If the gravy tastes burnt, it is. You’re over browning the pork chops. If you used a little flour on them you could see the flour browning, the “fond” would build up a bit more quickly, and you could skip the slimy cornstarch as a thickener.
Use a larger skillet so you can brown all of the chops at once, and use HIGH heat for browning so it can be accomplished quickly, rather than medium heat and taking 8 mins to get some color. Reduce heat when you add the trinity (and put a splash of flavorful liquid as well—beer, apple juice, wine, broth/stock). The fond may be burning in the window of time between adding the trinity and enough water cooking out of the veg to deglaze the pot.
I like to brown the onions first, remove, then brown the meat—as soon as it colors, return the onions and other aromatics to the pot along with liquid. The onions will have the time to brown more deeply, the meat will get better color, etc.
If the gravy tastes burnt, it is. You’re over browning the pork chops. If you used a little flour on them you could see the flour browning, the “fond” would build up a bit more quickly, and you could skip the slimy cornstarch as a thickener.
Use a larger skillet so you can brown all of the chops at once, and use HIGH heat for browning so it can be accomplished quickly, rather than medium heat and taking 8 mins to get some color. Reduce heat when you add the trinity (and put a splash of flavorful liquid as well—beer, apple juice, wine, broth/stock). The fond may be burning in the window of time between adding the trinity and enough water cooking out of the veg to deglaze the pot.
I like to brown the onions first, remove, then brown the meat—as soon as it colors, return the onions and other aromatics to the pot along with liquid. The onions will have the time to brown more deeply, the meat will get better color, etc.
Posted on 8/12/20 at 8:52 am to slinger1317
Thanks for the suggestions.
I figured the browning process was where it was coming from- I know that the color of your gravy comes from the browning, so maybe I am over doing it there. Next time I won't dust the meat so I won't have any burnt flour.
I don't like to use cornstarch if I can help it, but my problem is that after simmering for a while, I never have enough gravy. I add water/stock but then it just thins it out.
I figured the browning process was where it was coming from- I know that the color of your gravy comes from the browning, so maybe I am over doing it there. Next time I won't dust the meat so I won't have any burnt flour.
I don't like to use cornstarch if I can help it, but my problem is that after simmering for a while, I never have enough gravy. I add water/stock but then it just thins it out.
Posted on 8/12/20 at 9:01 am to slinger1317
quote:
I don't like to use cornstarch if I can help it, but my problem is that after simmering for a while, I never have enough gravy. I add water/stock but then it just thins it out.
Onions, deeply browned, are your friend. As the onions cook down, they will thicken your gravy. Use more onions, and take the time to brown them well at the beginning. I don't like to cook all of the trinity together---I like to cook the onions much longer than the celery/bell pepper.
You can also use Wondra flour (any grocery will have it) to thicken the gravy in the pan without resorting to the cornstarch slippery, cheap chinese takeout weird texture. It's a precooked, finely milled flour that doesn't need the "starch" taste cooked out of it.
Another good "cheater" product is the Tony Chachere's "instant roux" in a shaker can. It's pretty much Wondra type flour plus some caramel color. It can easily save a too-thin gravy in just a few shakes.
Posted on 8/12/20 at 9:34 am to slinger1317
what kinda pot?
Posted on 8/12/20 at 9:40 am to slinger1317
quote:
the gratin from the first batch gets burned
This is precisely it. You have to scrape the bits out the pan between batches or else they do burn. You should do this even when not making a gravy afterwards, because that burning will stick to your subsequent batches as well.
ETA: do not scrape out the oil though. By bits I mean the opaque gray-brown stuff that seeps out of the burger and turns into flat dark brown crisp. This is what eventually burns, so get that out wile leaving your oil in the pan. As long as the heat isn't too high, that oil shall be fine
This post was edited on 8/12/20 at 9:49 am
Posted on 8/12/20 at 9:55 am to tigerdup07
quote:
what kinda pot?
Le Creuset enamel Dutch oven. Holds heat very well.
Posted on 8/12/20 at 10:08 am to slinger1317
quote:
Le Creuset enamel Dutch oven.
you may have to scrub it.
it may have some old shite in the iron.
Posted on 8/12/20 at 10:40 am to LSUballs
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