Post by Granny Smith on Feb 27, 2008 23:08:42 GMT -5
Red (Tomato) Gravy
contributed by gayla
2 tblsp. flour
2 tblsp. oil, bacon grease, or a mixture of oil and/or bacon grease
with butter.
1/2 onion, finely diced
1 (8 oz.) can tomato sauce (or use stewed tomatoes)
salt and pepper
1/2 cup milk or buttermilk
Pre-measure all ingredients and set them next to the stove top. Heat the oil or bacon grease in a heavy skillet over medium heat. Next make a roux. Lower the heat and stir in the 2 tblsp. flour until all the bits of flour have been mixed into the oil. Be very careful not to burn it. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly (10 minutes will do but 20 minutes makes a great roux). If it smells scorched, start over. Add the onions and stir for 2 more minutes.. Very slowly pour the tomato sauce (or stewed tomatoes) into the skillet. Keep stirring. Simmer for a few minutes until this mixture begins to thicken and boil. Simmer for about five minutes. Season with salt and pepper.
Take off the heat and pour in the milk or buttermilk, stirring constantly. If the gravy gets too thick, thin out by adding a little hot water. If you want it thicker, add some cornstarch mixed with water and cook it some more.
You can vary the gravy by adding garlic, thyme, oregano, bay leaves, ground red pepper, green onions, or curry powder
contributed by gayla
2 tblsp. flour
2 tblsp. oil, bacon grease, or a mixture of oil and/or bacon grease
with butter.
1/2 onion, finely diced
1 (8 oz.) can tomato sauce (or use stewed tomatoes)
salt and pepper
1/2 cup milk or buttermilk
Pre-measure all ingredients and set them next to the stove top. Heat the oil or bacon grease in a heavy skillet over medium heat. Next make a roux. Lower the heat and stir in the 2 tblsp. flour until all the bits of flour have been mixed into the oil. Be very careful not to burn it. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly (10 minutes will do but 20 minutes makes a great roux). If it smells scorched, start over. Add the onions and stir for 2 more minutes.. Very slowly pour the tomato sauce (or stewed tomatoes) into the skillet. Keep stirring. Simmer for a few minutes until this mixture begins to thicken and boil. Simmer for about five minutes. Season with salt and pepper.
Take off the heat and pour in the milk or buttermilk, stirring constantly. If the gravy gets too thick, thin out by adding a little hot water. If you want it thicker, add some cornstarch mixed with water and cook it some more.
You can vary the gravy by adding garlic, thyme, oregano, bay leaves, ground red pepper, green onions, or curry powder