OLD-FASHIONED TOMATO GRAVY
My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
EASY RICH ONION GRAVY
Steps:
- Gather the ingredients.
- Melt the oil and butter in a large saucepan over a gentle heat to ensure the butter does not burn.
- Add the thinly sliced onions to the pan, stir, and cover with a lid.
- Cook slowly on low heat for approximately 10 minutes or until the onions are soft and translucent. Take care not to burn them. The onions should not be browned but soft and translucent instead.
- Add the sugar and balsamic vinegar to the onions and stir well to ensure the onions are coated. Cover again with the lid and continue to cook for a further 5 minutes, again making sure they don't burn.
- Add the beef stock to the pan and stir well. Increase the heat and boil gently, uncovered, for 5 minutes.
- In a heatproof jar, liquid measuring cup, or bowl, mix the cornstarch with the cold water to create a thin, lump-free paste.
- Pour a little of the hot gravy into the starch mixture and shake or mix thoroughly.
- Pour the starch mixture back into the gravy. Raise the heat to high and boil hard for 10 minutes, or until the gravy is slightly thickened.
- Season with salt and pepper and keep warm until ready to serve.
Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 1 g, Fat 4 g, ServingSize 1 gravy boat (16 servings), UnsaturatedFat 0 g
EASY TOMATO GRAVY
Steps:
- Heat tomatoes (in iron skillet where you've cooked breakfast meat) over medium heat, scraping the bottom of the pan.
- Stir flour into stock and whisk until there are no lumps.
- Stir flour/stock mixture into hot tomatoes, whisking as you stir.
- Bring to a boil and stir until thickened.
- Reduce heat to simmer.
- Stir in salt and pepper.
- Simmer for at least 5-10 minutes.
- Tomato Gravy is best served over 3 Ingredient Biscuits.
Nutrition Facts : ServingSize 4 g, Calories 43 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 424 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY
This recipe is just so good. The roast comes out nice a tender with great gravy. I got this recipe from the 150 best slow cooker recipes, by Judith Finlayson. I have made 3 things out of this book at the time being and every thing is very good. I will post more as I come by my favs. REMEMBER: That you should know your slow cooker. Slow cookers vary in cooking speed, hence the reason why there is a gap in cooking time. Enjoy.
Provided by Faith77
Categories Roast Beef
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Pat roast dry with paper towel.
- In a skillet, heat oil over medium-high heat.
- Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
- Transfer to slow cooker.
- Reduce heat to medium.
- Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
- Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
- Sprinkle mixture with flour and stir.
- Add tomato soup and beef broth and cook, stirring, until thickened.
- Stir in Worcestershire sauce.
- Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
- Remove roast from slow cooker and place on serving platter.
- Stir in brown sugar and vinegar, if using, to pan juices.
- Pour sauce over roast or serve in a separate sauce boat.
RICH TOMATO GRAVY
This is a wonderful accompaniment to any meal requiring additional sauce. I usually serve this with potato kebabs or more traditionally over a stiff maize meal porridge which is a standard at every braai (barbecue).
Provided by Bokenpop aka Mad
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Skin tomatoes and chop up roughly.
- Soften onion in oil - do not brown.
- Add garlic and salt and fry for 1 minute.
- Add tomatoes, cayenne pepper, tomato cocktail, sugar, black pepper, coriander and lemon juice and heat to boiling point.
- Reduce heat and simmer til thick.
- Adjust seasoning, if needed.
- Mix in remaining ingredients and serve.
Nutrition Facts : Calories 110.8, Fat 4.4, SaturatedFat 0.7, Sodium 592.7, Carbohydrate 18.6, Fiber 5, Sugar 9, Protein 3.7
BACON AND TOMATO GRAVY RECIPE
Aside from the rich tomato flavors, the bacon added to this tomato gravy gives a more intense depth of flavor that goes very well with biscuits and pasta.
Provided by Serenity Spencer
Categories Dip, Sauce & Condiment
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat for about 10 minutes, turning occasionally until evenly browned. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.
- Stir flour into bacon and drippings over medium-high heat; cook and stir for 3 to 5 minutes until flour is blended and lightly browned.
- Slowly whisk water into flour mixture for about 5 minutes until thickened; season with salt and black pepper.
- Stir in tomatoes and simmer for about 5 minutes, until gravy is cooked through. Serve over warmed biscuits.
Nutrition Facts : Carbohydrate 6.15g, Cholesterol 12.76mg, Fat 7.87g, Fiber 1.05g, Protein 3.49g, SaturatedFat 2.60g, ServingSize 6.00, Sodium 278.26mg, Sugar 0.00, UnsaturatedFat 3.40g
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