Friday, July 17, 2015

Country Gravy w/Bacon...

Talk about the ultimate comfort food...Country Gravy w/Bacon...Heaven on a plate!
Country Gravy with Bacon
  The CattleQueen Cooks at PineCreekStyle

No Lumps Gravy!!!  Please read the notes section below for extra tips...

   ***This recipe doubles well!

  • 6-8 pieces of Bacon, cooked crisp and crumbed...set aside, reserve 2 tablespoons of bacon grease
  • 1/3 cup of white flour, *plus more if needed when cooking to thicken
  • 3-4 cups of heavy whipping cream, more if needed. This also helps to make a thicker, creamy gravy
  • 2 tablespoons of butter
  • PineCreek Ranch Seasoning (Recipe here) or Garlic Pepper, to taste
  • Additional black pepper to taste or kick it up a notch and use (lightly) red pepper...
  • 1 to 2 tablespoons of bacon grease
  • 1 tablespoon of minced dehydrated galic flakes

  1. In a large measuring pitcher or bowl combine: *Heavy Whipping Cream, Flour, Seasonings, Bacon grease and Garlic flakes, mix well with a wire whip
  2. Pour the cream mixture into a sauce pan and cook over medium heat high heat, constantly stirring, *When it thickens reduce heat to medium/medium low let simmer
  3. Stir in the butter and whip gently to blend
  4. Add the crumbled Bacon and stir gently
Notes: -If needed, stir in more flour as needed, *I sift mine into the pand to prevent lumps
I have also used store bought country gravy packets in replacement of the flour measurement. this works well. (There are times I don't have flour or I dont want to carry extra flour to the summer ranch...The gravy packets are the perfect answer!)
-Mixing the flour, seasonings & whipping cream together before pouring into the sauce pan keeps your gravy lump free. The whipping cream does two things, it thickens faster and the results are creamy. I use Whipping Cream because it has a longer (self/fridge) life than milk, works well when you live in the country...
-You may replace sausage for the bacon...I would use about a half of a pound or so...Cook the meat separate from the gravy and drain grease well. Stir in after gravy has thickened.
-And lastly... You may want to add a 3/4 cup of onions, sautéed or not, depending on taste.

Too make life easy and serve breakfast quicker, use canned biscuits. I do this if I am cooking for a large crowd. I like the Buttermilk Grands or the HomeStyle biscuits.
But...My fave is to make Cowboy Toast! Buttered & Grilled Sourdough bread on a griddle...Mmmm good! Bring on the Gravy!
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