TOMATO GRAVY
Start by melting butter in a skillet on medium heat then add sliced ham or ham steaks. If you do not have meat just start melting the butter.
Then you will want to add flour and continue to stir with a metal spoon . I find this kind works best for when scraping the bottom.
Add a can of tomato sauce, 15 oz works best for me.
Then add a can of diced tomatoes (sometimes I put them in and sometimes I don't).
Add milk when gravy becomes to thick.
Continue to stir with a wooden spoon or a whisk at this time. While doing this add your seasoning: pepper, pinch of salt and sugar. The sugar counteracts the tomato acidity.
Continue stirring until desired thickness. Then turn heat down to a low simmer for a few minutes.
If it becomes too thin gradually add corn starch-water mixture*. Too thick add milk.
When ready serve over biscuit with butter.
You can have this for breakfast or supper or whenever you like.
And now I'm hungry!
* Trick for the corn starch water mixture. Put desired amount of cornstarch in a medium jar (salsa jar works great), cover with water, put the lid on and shake. Then you can gradually add the mixture to the gravy until it comes to what you deem the right consistency.
2 comments:
This sounds interesting! Can you put it on meat or a sandwich?
You can put it on whatever you like.. Sometimes I'll put it on mash potatoes but I always put the gravy on at least half a biscuit. That's just how I was raised. I think most Southerners were raised that way. Oh there is also milk gravy that some people put on biscuits with broken up bits of bulk sausage. I've seen that in some McDonald's breakfast menu while traveling. That is one I don't think I'll try.
And to make milk gravy all you do much of the same as with tomato gravy except brown the flour in just butter and leave out the tomatoes & tomato sauce
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