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- Grated Hard Boiled Eggs And Beef Gravy
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left over beef stew gravy, aujus juices
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1
Make your gravy by putting it into a skillet and adding two tablespoons of cornstarch, use cold gravy. Then heat to a boil and boil for 1 minute until thickened to desire consistency. Set Aside
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2
Grate Eggs over slices of toast on a plate.
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3
Pour the hot beef gravy over the grated eggs.
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Gather the ingredients.
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Remove the liver from the giblets and refrigerate.
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Place the remaining giblets into a saucepan and cover with 4 cups of cold water. Bring to a boil. Reduce the heat to low and simmer for about 1 1/2 to 2 hours. Add the liver and continue to simmer, 30 minutes more.
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Place a mesh strainer or colander over a large bowl. Drain the giblets. Set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop with the rest of the meat.
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Over low heat, melt the butter in a medium heavy-duty saucepan. Stir in the flour. Cook, stirring continuously until the roux just barely begins to turn golden, 3 to 5 minutes.
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If you don't have drippings from a roasted turkey or chicken, or if you only have a small amount, add the giblet broth, chicken or turkey stock to make 2 cups. Slowly stir the drippings and/or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes.
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Taste and season the gravy with salt and pepper to taste.
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Stir in the hard-boiled eggs and giblets and serve.
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Gravy made from giblets is great with roasted chicken, roasted turkey, and on top of mashed potatoes or a classic stuffing at Thanksgiving.
- For a richer, creamier gravy, add some cream (heavy or light) or half-and-half just before serving.
- Add a sliced medium onion and two stalks of sliced celery to the saucepan along with the giblets. If desired, use a strainer to reserve the giblet broth to use along with the drippings.
- Add 1/4 to 1/2 cup of finely chopped onions to the butter and sauté until tender before adding the flour.
- Add a few tablespoons of minced shallots to the butter and sauté until tender.
- Add about 1/2 teaspoon of chopped fresh sage, 1/4 teaspoon of finely chopped fresh rosemary, and a pinch of freshly chopped thyme leaves.
- Typically, when you buy a whole turkey or chicken, the giblets are in a bag inside the cavity of the bird. Defrost (if necessary), remove the bag from the inside, remove the giblets from the bag, and use as the recipe directs. Sometimes there is more than one bag, so be sure to check the cavity carefully.
- Sometimes the manufacturer's packaging will indicate if the giblets are inside the bird. However, there are occasions when the giblets were removed and not repackaged inside the bird. If you buy from a farmer, you're almost guaranteed to find the giblets inside the bird.
- 3 tbsp butter
- 2 tbsp all purpose flour
- 2 cups whole milk
- 6 hard-boiled eggs shells removed and chopped
- 2 tbsp mayonnaise
- ½ tsp black pepper
- 1 tsp salt
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Melt butter in saucepan over medium heat. Add flour and whisk until combined and bubbling.
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Slowly add milk and whisk until mixture comes to a boil and begins to thicken.
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Stir in chopped hard-boiled eggs, mayonnaise, salt, and pepper. Remove from heat and enjoy.
I like to enjoy this gravy over Jiffy corn bread topped with chopped bacon, cheese and green onions. My family calls this concoction “egg stuff”. Give it a try!