Roast Beef with Caramelised Onion Gravy Recipe

Roast beef, potatoes, and gravy—that’s all you need to make this delicious dinner. Roast beef is the star of the show, but it’s not complete without caramelized onion gravy to go with it.

The best part of this roast beef recipe is the sweet caramelized onion gravy that you can serve alongside it, drizzled over top, or used as a dip for your potatoes. You’ll also love how easy it is to make and how much flavor it packs!

You can use this recipe as a base for many other meals as well, such as roast chicken, pork tenderloin, or even stuffed peppers. And remember: there are tons of different ways to serve up this beefy treat!

Roast Beef

Recipe for roast beef that can be cooked with sirloin, round, or rump roast. You'll adore this soft roast beef recipe that is made using harder cuts of meat by slow-roasting it on low heat.

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Course Main Course

Ingredients

  

• Beef
• 3 tbsp Butter
• 1 tbsp salt

Instructions

 

• The best cut of beef for roasting is the sirloin or English cut; that most commonly used is the rib roast; the former has the tenderloin under the rib-bone.
• After removing the greater part of the fat, wash, dry it with a towel and a pound.
• For a large roast put a pound of thick , solid kidney suet into water overnight, cut it into small cubes(kidney suet and fork pork, half and half, can also be used); put it on the fire in a perfectly clean dripping pan and try it out slowly,
• Then sprinkle the beef with fine fine salt and put it in the pan with the tenderloin to the top, drip half of the fat over it and then place it uncovered into a hot oven in order that it may roast rapidly,basting very frequently because both are necessary to prevent the juices from running out of the meat; aftewards have a more moderate fire and finish roasting without turning the meat or piercing it with a fork.
• The fat should be reain clear and is poured out of the pan before making the gravy, whch is prepared as already described.
• Mushrooms are much liked in roast beef gravies and are either stewed in butter previously to putting them into the gravy, or else let them simmer in meat broth until tender, using the broth instead of water to finish the gravy.