This gravy is super over eggs, cornbread, biscuits, or even meatloaf! It has a rich tomato flavor with a bacon undertone. Yum!
Tools you'll need:
1 Medium/Large skillet
1 Whisk
1 Serving spoon/ladle
Can opener
Ingredients:
4 Tbs bacon grease (I save mine in a small sealed container every time I cook bacon. I don't strain it, but you can strain it using a coffee filter if you don't want all the bacon tidbits)
3-4 Tbs flour (3 Tbs cornstarch if you need gluten free)
1.5 or so Cups chicken stock or whole milk
1 15 oz Can Diced tomatoes (I actually used a 28 oz can because it was what I had on hand and it was still good!)
1/4-1/2 tsp Salt
1/2 tsp Pepper
OPTIONAL: Oregano to taste
Instructions:
In a skillet, melt the bacon grease on medium heat. Using the whisk, add in the flour or cornstarch. Let it bubble and turn a golden brown, and keep whisking to prevent burning. Add the stock/milk and whisk slowly until it thickens. Add the tomatoes and seasoning. Let it simmer to thicken. Taste to see if if needs more salt or pepper. It will have a nice tomato flavor with a hint of bacon. If you can't have bacon, use butter/margarine or olive oil. It will change the flavor, so I cannot guarantee how it'll taste since I don't make it that way. This gravy is super over eggs, cornbread (recipe on this blog), biscuits (recipe on this blog), meatloaf, mac n cheese, etc. Mangia!
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