xiaoxl/recipe_data huggingface dataset:
Grandma's Eggless, Butterless, Milkless Cake
Category: desserts
By Tina Demasi-Lemons

You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
⅔ cup vegetable oil
2 cups water
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

Directions:
In a large bowl, combine all the dry ingredients together. Combine all the wet ingredients together in another bowl. Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth. Pour batter into a greased 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.  Let cool in pan.  When cool sprinkle with confectioners' sugar.

Yields: 1 - 9 x 13 inch cake

Calories: 239.7
Fat: 8.6 g
Saturated fat: 1.2 g
Carbohydrates: 39.3 g
Sugars: 22.4 g
Dietary fiber: 1.2 g
Protein: 2.5 g
Sodium: 195.6 mg
Rachael Ray's Rice Pilaf


Ingredients:
butter, white rice, chicken broth, salt, pepper

Directions:
In a medium sauce pan melt butter over moderate heat., Brown thin spaghetti bits and rice for 3 to 5 minutes until golden brown., Add broth, salt and pepper and bring to a full boil., Cover pot and reduce heat to a simmer for approximately 18 minutes., Fluff with a fork and serve.
Crock Pot Balsamic Chicken


Ingredients:
garlic powder, dried basil, salt, pepper, garlic cloves, extra virgin olive oil, chicken breasts, boneless skinless chicken thighs, fresh parsley

Directions:
Directions.
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Chile Garlic BBQ Salmon
Category: world-cuisine
By JAYDA

Salmon with a spicy Asian-style twist.

Ingredients:
3 pounds whole salmon, cleaned
¼ cup soy sauce
1 tablespoon chile sauce
1 tablespoon chopped fresh ginger root
1 clove garlic, chopped
1  lime, juiced
1  lime, zested
1 tablespoon brown sugar
3  green onions, chopped

Directions:
Prepare outdoor grill for high heat. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Fold the foil over the salmon, and crimp the edges to seal. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 437.9
Fat: 24.7 g
Saturated fat: 5 g
Carbohydrates: 5.3 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 46.2 g
Cholesterol: 133.9 mg
Sodium: 737.5 mg
Libyan Marinated Chickpeas


Ingredients:
chickpeas, bay leaves, olive oil, red wine vinegar, onions, garlic cloves, parsley, capers, salt

Directions:
Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours], adding more water if necessary. Drain well.
In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight.
Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.
Sea Bass Barbecue
Category: seafood
By Selva

A simple recipe for barbecued sea bass. If the fish is fresh, this dish is sure to please. Great for beach side cookouts.

Ingredients:
1 tablespoon lemon juice
1 teaspoon olive oil
salt and pepper to taste
1  bay leaf
1 pound fresh sea bass

Directions:
Preheat an outdoor grill for medium heat and lightly oil grate. In a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. Rub fish with mixture inside and out. Grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 243
Fat: 6.9 g
Saturated fat: 1.5 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Protein: 41.9 g
Cholesterol: 94 mg
Sodium: 154.4 mg
Gingerbread Granola Bars
Category: breakfast-and-brunch
By brewmama-4

This is a twist on Playgroup Granola Bars from this site. I didn't have the stuff to make those (and we love those), so I did my own thing. They turned out great! We normally wrap them individually and freeze them, a great quick snack or breakfast on-the-go!

Ingredients:
8 cups old-fashioned rolled oats
4 cups all-purpose flour
3 cups brown sugar
½ cup white sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
2 cups vegetable oil
1 cup honey
¾ cup molasses
4  eggs, beaten
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets. Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands. Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes. Cool for about 10 minutes; cut into bars while still warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 56 bars

Calories: 218.6
Fat: 9 g
Saturated fat: 1.5 g
Carbohydrates: 32.5 g
Sugars: 16.9 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 11.7 mg
Sodium: 134.1 mg
Quick and Creamy Chicken Stew - Paleo Friendly!


Ingredients:
roasting chickens, coconut oil, onion, garlic cloves, carrots, celery ribs, button mushrooms, coconut cream, green onions, frozen green pea, red curry paste

Directions:
Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken]. Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.
5 Minute Pita Pizza


Ingredients:
"cheese"

Directions:
Put grill on at hottest temperature.
Heat up leftover sauce in microwave for approximately 3 minutes.
Spread sauce over pita.
Cover with cheese.
Grill approximately 4 or 5 minutes.
Adapt recipe using anything from sliced vegetables on top of sauce before adding cheese.
We used a mix of Cheddar and Mozzarella cheese.
Go ahead; give the kids their choice; really does make a quick,easy snack.
Roasted Garlic Potatoes


Ingredients:
potatoes, olive oil, garlic, sage, rosemary, salt, pepper

Directions:
Preheat oven to 400 degrees F.
Place the cubed potatoes in a medium bowl and add the rest of the ingredients and stir together.
Lay evenly onto a cookie sheet or lasagna pan and bake in the oven for 30-40 minutes, until potatoes are golden brown and can be easily pierced with a fork.
Gluten-Free Italian Meatballs
Category: world-cuisine
By gobomel

I have to cook gluten-free for some family members who love Italian food, but cannot tolerate the gluten. I have re-vamped my recipes so they can enjoy good food with the rest of the family. Even if you are not GF, you will still enjoy these meatballs. They are delicious!!

Ingredients:
½ cup milk
1  egg
1 cup gluten-free Italian bread crumbs
1 ½ pounds ground beef
¼  onion, minced
1 clove garlic, minced  (Optional)
1 sprig fresh parsley, chopped
cooking spray
1 (28 ounce) jar tomato sauce, or as needed

Directions:
Beat milk and egg together in a large bowl. Mix bread crumbs in until a paste forms. Add ground beef, onion, garlic, and parsley, and mix with your hands until just combined. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray. Measure meatballs using an ice cream scoop. Roll balls with dampened hands and place on the prepared baking sheet Bake in the preheated oven until meatballs are no longer pink in the center and an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes. While meatballs bake, heat tomato sauce in saucepan over medium heat. Add baked meatballs to the sauce and simmer, uncovered, for 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 18 meatballs

Calories: 323.7
Fat: 17.3 g
Saturated fat: 6.1 g
Carbohydrates: 18.6 g
Sugars: 6.7 g
Dietary fiber: 2.6 g
Protein: 23.3 g
Cholesterol: 104.1 mg
Sodium: 785.5 mg
Gluten Free  Farmhouse Sourdough "whole Wheat" Bread


Ingredients:
teff flour, water, teff, flour, arrowroot, sugar, salt

Directions:
To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast.  I often start with 1/2 cup of teff.  Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera.  The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in  a large mixing bowl.
In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia.  Stir well to combine and let sit 2-3 minutes.
Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
Preheat oven to 400°F.
Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
Bake at 400 for about 40 minutes. Let cool completely before cutting into it.
Blackened Shrimp Stroganoff
Category: main-dish
By Linda Johnson

This recipe is a definite winner.  Especially if all the ingredients appeal to you.  I've gotten many bravos for this recipe.  I hope your family and friends enjoy this recipe as much as mine do.  I've subbed frozen green peas for the roasted red bell peppers.

Ingredients:
1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning
6 ounces fettuccini pasta
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
⅔ cup chicken broth
½ cup sour cream
1 tablespoon cornstarch
1 cup chicken broth
1 (7 ounce) jar roasted red bell peppers
1 tablespoon drained capers

Directions:
Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender.  Remove from pan.  Add shrimp cook until shrimp turn pink about 2 to 3 minutes.  Remove from pan.  Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes). In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly.  Cook 1 minute more.  Stir in shrimp, mushroom mixture, roasted red peppers, and capers.  Heat through, and season to taste.  Serve over pasta.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 440.2
Fat: 16.1 g
Saturated fat: 6.7 g
Carbohydrates: 41.4 g
Sugars: 4.5 g
Dietary fiber: 2.7 g
Protein: 33.1 g
Cholesterol: 194.9 mg
Sodium: 1207.6 mg
Prosciutto Wrapped Asparagus
Category: side-dish
By Trish

My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken.

Ingredients:
½ pound prosciutto, sliced
½ (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until asparagus is tender.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 291.9
Fat: 24.6 g
Saturated fat: 11.1 g
Carbohydrates: 2.7 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 14.8 g
Cholesterol: 71.2 mg
Sodium: 1210.1 mg
Coconut Filled Chocolate Cookies Aka Mounds Cookies


Ingredients:
flour, baking soda, salt, butter, sugar, vanilla extract, egg, sour cream, powdered sugar, flaked coconut, milk, sugar, cornstarch

Directions:
Sift together flour, cocoa, baking soda and salt; set aside.
Cream together butter, sugar, vanilla, egg and sour cream.
Stir in dry ingredients.
Cover and refrigerate dough.
To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
Preheat the oven to 375 degrees. Grease cookie sheets.
On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
NOTES:
I had a very hard time with these (sticky dough] and found that using cocoa to roll them out really helped.  They are difficult to do, but once you get the hang of it, they go faster and easier.  It's all worth it in the end!
I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches] and lost some dough due to mishaps.  I would suggest using a heaping teaspoon of filling in each one.
No Bakes
Category: desserts
By Sherrie T.

Oatmeal, peanut butter, and chocolate no bake cookies.

Ingredients:
3 tablespoons unsweetened cocoa powder
2 cups white sugar
½ cup milk
½ cup butter
3 cups quick cooking oats
½ cup crunchy peanut butter
1 tablespoon vanilla extract

Directions:
Heat cocoa, sugar, milk and butter over medium heat.   Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds. Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid.   Pour the hot mix over the oatmeal mix and drop on wax paper.

Yields: 2 dozen

Calories: 348.2
Fat: 14.7 g
Saturated fat: 6.2 g
Carbohydrates: 50.7 g
Sugars: 35.1 g
Dietary fiber: 3.4 g
Protein: 5.9 g
Cholesterol: 21.1 mg
Sodium: 112.5 mg
Tennessee Honey Glazed Carrots


Ingredients:
carrots, water, honey, brown sugar, butter, margarine

Directions:
Combine carrots and water in a medium saucepan.
Bring to a boil,cover and reduce heat and simmer 8 minutes or until crisp tender.
Drain and return to pan.
Add honey and remaning ingredients,cook over low heat,stirring gently until butter and sugar melt.
Instant Pot® Charro (Refried Beans)
Category: side-dish
By droach3

This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.

Ingredients:
4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa  (Optional)
½ cup roughly chopped cilantro, or to taste
1  jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper

Directions:
Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 184.1
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 33.9 g
Sugars: 2.5 g
Dietary fiber: 8.3 g
Protein: 11 g
Sodium: 113.5 mg
Lasagna With Alfredo Sauce


Ingredients:
chicken, green pepper, onion, alfredo sauce, milk, zucchini, mushroom, spinach, mozzarella cheese, parmesan cheese

Directions:
Cook noodles; drain.
Chop chicken.
Chop green pepper and onion.
Mix Alfredo sauce, cream of mushroom soup, milk, onion, peppers, and chicken together.
Thiinly slice zucchini.
Layer noodles, fresh spinach, sauce, mushrooms, zucchini.
Add cheese.
Layer again, same way, ending with sauce and cheese.
Cover with foil and bake at 375 degrees Fahrenheit for 1 hour.
Set a while before cutting.
Crab Crepes
Category: breakfast-and-brunch
By KerriJ

This is delicious on spring or summer evening with a green salad on the side.

Ingredients:
2 cups flour
1 cup cold water
4  eggs
2 tablespoons melted butter
½ teaspoon salt
4 tablespoons butter
½ cup chopped green onion
¾ cup dry sherry
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups fresh crabmeat, cooked and diced
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups hot milk
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup heavy cream
2  egg yolks
1 cup grated Swiss cheese

Directions:
Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours. Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking. Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab. Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat. Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce. Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine. Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 50 mins
Yields: 8 crepes

Calories: 542.1
Fat: 33.4 g
Saturated fat: 19.9 g
Carbohydrates: 37.7 g
Sugars: 3.8 g
Dietary fiber: 1.2 g
Protein: 20.9 g
Cholesterol: 234 mg
Sodium: 699.4 mg
Rice Krispie Chocolate Bars


Ingredients:
chocolate chips, peanut butter, peanuts

Directions:
melt  chocolate and peanut butter  together , i tried it in microwave an wasnt happy with that , do double boiler
line 9x13  pan with foil
butter
add rice krispies  to chocolate mixture
pour into  buttered pan
can sprinkle some peanuts on top.
Fried Chicken Strips


Ingredients:
dried basil, paprika, pepper, egg, milk, boneless skinless chicken breasts

Directions:
"In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels."
Balsamic Beef Roast for Slow Cooking


Ingredients:
onions, garlic cloves, black pepper, onion powder, garlic powder, beef eye round, flour, flour, olive oil, water, dried rosemary, salt, flour, water, boiling water

Directions:
In medium saucepan pour beef stock, bring to boil, keep boiling until reduced to about 1/2 cup guessing at 3 minutes as it really depends upon pan size and burner temperature.  Add onion and garlic.
Meanwhile, mix together black pepper, onion powder, and garlic powder; rub onto roast.
Sprinkle flour onto both sides of meat and pat into meat--recently saw that technique is called SPANKING  the meat--lol!
Heat olive oil in high sided pan at moderate temperature, sear meat all over for about 8 minutes-take your time as this is when you get luscious drippings.
While meat is browning, line crockpot.
Put meat into crockpot, deglaze pan (about 1 minute]  that meat was in with 1/4 cup water, scrape up those yummy drippings, reserve in pan for next step.
Pour reduced beef stock with onion and garlic, balsamic vinegar, and rosemary into deglazed liquid; pour over meat.
Cover crockpot, cook on low. For 3.5 pound roast, it will be done in about 5 hours, and for 3.25 pound roast it will take about 4 hours and 50 minutes. After removing meat, cover with foil and let rest while making gravy.
If using shitake--About 15 minutes before removing roast, soak mushrooms in boiling water for 30 minutes, drain and discard liquid.
Take liquid with onion from crockpot, and pour into large skillet, add the other cup beef stock, bring to boil, boil about 5 minutes, make slurry of flour and cold water, reduce burner to moderate temperature, stir slurry into hot liquid,  and stir until lumps are out, strain if needed. Taste for salt.
Put reserved mushrooms into gravy.
Slice meat thin and add to gravy.
If you are like me and make this ahead, I take it out of fridge about an hour beforehand, let it set at least 30 minutes to get to room temperature, then I add more beef stock to it as reheat it and am guessing at amount as I have not measured it.