Category Archives: Gravy

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Tomato Gravy (Redneck Gravy)

 

Ingredients

  • 1/4 cup vegetable oil, pan drippings or mixture of oil and drippings
  • 1/2 cup flour
  • 2 cups milk
  • 1 tbl sugar
  • 1 (28-oz.) can diced tomatoes, lightly drained
  • Salt and black pepper to taste

Directions

  1. Heat oil in deep skillet until just hot. Add flour evenly and stir constantly with a wooden spoon, being careful not to burn. This is the roux. It should be blonde colored. Have milk ready to add to stop browning.
  2. Add milk, stirring constantly until blended and smooth. Add tomatoes with a little juice; on low heat continue cooking for about five minutes. Salt and pepper to taste. Ladle over split biscuits.

  

White Country Gravy


Butter + Flour + Milk = Gravy!

Ingredients:

  • 1 tbsp butter
  • 1 tbsp all-purpose flour (unbleached)
  • 1 cup whole milk or milk mixed with cream
  • Salt and Pepper to taste

Equipment:

  1. A cast iron skillet is very traditional for making gravy. I use both my cast iron skillet Griswold cast iron skillet and my Le Creuset Saucier. They both work great!
  2. A spatula or  heat resistant rubber scraper. I buy rubbermaid high heat scrapers.

Directions:

  1. In a cast-iron skillet (or a shallow stainless-steel saucepan), over medium heat, melt the butter.
  2. When the butter is melted let it begin to bubble.
  3. Add the flour and stir with a wooden spatula,spoon  or heat resistant rubber scraper. This is called a roux. Stir it until thoroughly mixed and let it bubble for about a minute. That will cook out the flour flavor.
  4. Pour in the milk ...
  5. Then, as you keep stirring, pour a steady stream of the milk/cream mixture. Keep stirring until the gravy thickens. It should coat your spatula or spoon, when it’s ready. If at any point it starts boiling, turn the heat lower. This gravy cooks up really quickly.
  6. milk gravy
  7. Season with salt and pepper, to taste.
  8. White Country Gravy

 

 

Chipped Beef on Toast (S.O.S.)

 
Prep time: 
Cook time: 
Total time: 
Serves: 4

Ingredients

  • 4 tablespoons butter (use unsalted, because the salt adds up in this recipe)
  • 4 tablespoons all purpose flour
  • 2 speck pepper (just a bit)
  • 1 teaspoon salt (I used ½ teaspoon…the meat is very salty)
  • 2 dash paprika
  • 2 cups milk (or milk and a little cream…I used ¼ cup cream with 1-¾ cups 2% milk)
  • 1 jar Hormel dried beef (or Armour)
  • A loaf of Mead’s Fine Bread (5 to 6 slices of bread, toasted)

Instructions
  1. In a heavy saucepan over very low heat, melt the butter. Add the flour, pepper, salt and paprika. Stir constantly until blended and smooth.
  2. Slowly add the milk, stirring constantly to avoid lumps. Continue to cook, stirring constantly, until smooth and thickened.
  3. Meanwhile, open the jar of meat. Rinse and drain the meat in the jar with warm water. Do this 3 or 4 times to remove excess salt and to soften the meat. Drain the meat and lay it on a paper towel to absorb the excess moisture. Cut the meat into strips. Stir the meat into the cream sauce and just barely reheat it. Adjust the seasoning. Serve the cream sauce over toasted bread.

  

White Trash Hamburger Gravy and Breakfast Biscuits

Ingredients

  • SERVINGS 4-6
  • UNITS US
  • 8 ounces ground beef(browned, crumbled, and drained) or 8 ounces pork sausage (browned, crumbled, and drained)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1cups whole milk
  • 1cup half-and-half cream
  • salt, to taste
  • pepper, to taste
  • Store bought or homemade buttermilk biscuit

Directions

  1. Cook and drain beef. (I rinse the beef under hot water to remove all of the grease — it is rich enough!).
  2. Melt butter in a pan and when melted and lightly sizzling add the flour. Whisk until combined and gently simmer the butter/flour mixture for about two minutes to remove the flour/starch taste but don’t let it brown any.
  3. Add the 1.5 cups of milk and quickly whisk until smooth. SImmer until thick over medium heat stirring constantly. It will be quite thick.
  4. Add the half and half cream and quickly whisk until smooth. Cook over low heat until thickened. Add the beef and adjust the seasonings.
  5. Serve over good biscuits well buttered or mashed potatoes, rice, toast or other.
  6. This is a very creamy and rich gravy. You may use 2 cups whole milk if you need to omit the cream. If it is too thick for your taste — then dilute with more milk — but it usually is perfect the way it is written.
  7. Leftovers are excellent.

Old School Lunch Lady Hamburger Gravy

Servings: 3-4

Ingredients

  • 1 lb of beef 80/20 fat content
  • 1 10 oz. container Swanson’s beef stock
  • 1 container Simply Potatoes Traditional mashed potatoes or homemade
  • 1 small can  Biscuits or homemade
  • 3-4 Tablespoons All Purpose Flour
  • 1/4 Cup 2% milk
  • Salt, Pepper, Onion Salt
  • Optional: 1/2 to 1 bag of frozen or can Sweet Peas
  • Serve on top of: toast, biscuits, mash potatoes, rice, or any other you would like.

Directions

  1. Brown hamburger in skillet. Salt and pepper to taste. Add Onion salt to your liking. Do not drain fat. Add 3-4 tablespoons our
    until all juices are absorbed. Then add milk and beef stock.
  2. You can add stock to your liking until you get the consistency of gravy you want. Don’t add too much because you don’t want it watery. Then turn on low and let simmer for half hour.
  3. Bake biscuits according to package directions and right before they are brown microwave mashed potatoes according to directions. Dish up and serve on top of toast, biscuits, mash potatoes, rice, or any other you would like.

Turkey Giblet Gravy

Prep time 
Cook time 
Total time 
The classic Southern favorite Giblet Gravy recipe
Serves: 8

Ingredients

  • Giblets and neck from Turkey
  • 2 cups chicken stock
  • 4 tablespoons butter
  • 1½ cups cream of chicken soup,
  • 1 boiled egg

Directions

  1. Remove giblets and neck from turkey. Place in a medium saucepan. Add chicken broth and cover with water. Simmer over low heat until well cooked. Remove giblets and neck from saucepan.
  2. Add butter and cream of chicken soup into saucepan. Allow to simmer over low heat. Remove meat from neck and chop. Chop giblets and egg. Add back to saucepan and allow to simmer over low heat until hot.
  3. Serve over stuffing or mashed potatoes.

Biscuit Bowls with Eggs and Sausage Gravy

Ingredients

    • 1 can refrigerated buttermilk biscuits
    • 1 Jimmy Dean Mild Country Sausage Roll
    • 2 T butter
    • 3 T all purpose flour
    • 2 cups milk
    • 2 t brown sugar
    • ½ c half and half
    • salt and pepper

Instructions

  1. Preheat oven per biscuit directions.
  2. Stretch out biscuits and place over the bottom of a cupcake pan. (I used a mini bundt pan tray)
  3. Bake biscuits as directed on the packaging.
  4. In a deep skillet over medium-high heat, cook sausage until heated through (no longer pink).
  5. Add butter and cook until melted.
  6. Add flour and stir.
  7. Slowly add milk, a dash of salt and black pepper and stir.
  8. Add in brown sugar and cook until incorporated.
  9. Slowly add in half and half.
  10. Continue cooking until gravy bubbles and thickens.
  11. In a separate pan, scramble eggs.
  12. To serve, put scrambled eggs into biscuit bowls, pour sausage gravy over the top and sprinkle shredded cheddar on top.

SAGE SAUSAGE GRAVY SIMPLE AND DELICIOUS

makes 3-4 cups (about 6 servings)

Ingredients

  • 1 pound breakfast sausage, cooked (reserve fat drippings)
  • 4 tablespoons fat (any one or a combination of the following: sausage or bacon drippings, or melted butter)
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried parsley

Directions

  1. In a medium heavy-bottomed saucepan over medium-high heat, melt fat and add flour; whisking until until the mixture bubbles for a full minute.  Add milk, salt, pepper, sage, and parsley; continue whisking until the mixture comes to a boil and thickens.  Turn off heat and stir in cooked sausage.  Serve over homemade Buttermilk Biscuits.  The gravy will thicken as it cools – if needed, stir in a splash of milk to thin (works well when heating leftover gravy as well).

Green Chile and Cheddar Biscuits with Country Gravy

Makes 16, 2 ½ inch biscuits

Ingredients:

biscuits:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon baking soda
  • ½ cup (1 stick) unsalted butter, cubed
  • 1 (7 ounce) can diced green chiles, drained
  • 1 cup mild cheddar, grated
  • 2/3 cup buttermilk
  • heavy cream for brushing

sausage gravy:

  • 3 tablespoons unsalted butter, melted
  • ½ lb breakfast sausage
  • 2 tablespoons all purpose flour
  • 1 cup whole milk or half & half
  • ½ teaspoon black pepper
  • salt to taste

Directions:

1. Preheat oven to 425°F.
2. Sift of whisk together the flour, baking powder, baking soda, and salt.
3. Using a pastry cutter, two knives or your fingers cut butter into the flour mixture until a coarse mealy texture has been achieved.
4. Fold in the chiles and cheddar.
5. Add buttermilk and mix until the dough just comes together.
6. Form dough into an 8 to 10 inch disc about ½ inch thick.
7. Using a 2 inch circle cutter cut 16 biscuits and place onto a parchment lined baking sheet.
8. Bake for 16 to 20 minutes or until gold brown. Remove from oven and allow to cool slightly.
9. While the biscuits cool prepare the gravy: Melt 2 tablespoons butter in a saucepan over medium-high heat.
10. Add sausage and brown, about 4 minutes. Remove sausage from the pan and set aside.
11. Drain all but 1 tablespoon fat from the saucepan. Add remaining butter to pan and melt.
12. Whisk in flour until fully incorporated and continue to whisk, about 2 minutes.
13. Add milk to pan and continue to whisk until smooth and gravy begins to thicken, 3 to 4 minutes. Stir in pepper.
14. Add sausage back to pan and stir. Season with salt and serve warm over biscuits.

Spicy Sausage Gravy & Biscuits

Ingredients

  • 3/4 lb pork sausage
  • 1 pinch dried red pepper flakes
  • 1 pinch cayenne pepper
  • 1 tsp louisiana hot sauce
  • 1/4 cup and 2 tbsp flour
  • 2 cups milk
  • 1 tsp worcestershire sauce
  • 1/2 tsp salt
  • 1 tsp pepper
  • 8 biscuits; cooked

Directions

  1. Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper, hot sauce, and red pepper flakes. Cook stirring until the meat is completely.
  2. Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in milk and Worcestershire sauce. Cook over medium-low heat until thickened.
  3. Add in salt and pepper, and serve over biscuits.