Truck Stop Gravy Recipes

NO-DRIPPINGS GRAVY

Steps:

• In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
• In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

VEGAN HERB GRAVY

Steps:

• Combine water, olive oil, chives, thyme, rosemary, basil, parsley, oregano, tomato paste, cornstarch, vegetable base, garlic, salt, and pepper in a blender. Blend until smooth.
• Pour mixture into a saucepan and bring to a rapid boil for 1 minute.

TRUCK STOP BISCUIT GRAVY

Steps:

• NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper.
• Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later).
• In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard).
• If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point.
• Add the milk mixture to meat and return pan to the burner, over medium heat.
• Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often.
• Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce.
• Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory.
• Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes.
• Serve over warm fresh cooked biscuits that have been split open.

TRUCK STOP GRAVY

Steps:

• Melt butter in saucepan over medium heat.
• Blend in flour. Cook for one or two minutes.
• Add broth and water gradually.
• Cook and stir until thickened, about 5 to 10 minutes.
• Add mushroom soup, stirring constantly, until fully blended.
• Lower heat and cook for another 15 minutes, stirring occasionally.

TRUCKSTOP ENCHILADAS WITH TEXMEX CHILI GRAVY

Steps:

• TEX MEX CHILI GRAVY In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly. In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes. Serve with enchiladas, tamales or other dishes. TRUCKSTOP ENCHILADAS Filling: In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease. Add stock, corn, green chile and salt. Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding Enchiladas: Heat the oven to 350 degrees F. Grease a medium baking dish. Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds. Don't let the tortilla turn crisp. Repeat with remaining tortillas and drain them. With tongs, dip a tortilla in the gravy liquid to lightly coat it. Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly. Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly. Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeno. Serve hot, using a spatula.