A Gravy For All Seasons

I grew up on bisquits and gravy. My mom had a recipe passed down from her parents and it was the highlight of many, many Saturday mornings. Anyway, here's a version of it, along with a recipe for steak gravy.

Breakfast Gravy

6 links sausage or bacon strips
two table spoons flour
1/4 - 1/2 fresh cracked black pepper
salt
whole milk

Cook the sausage or bacon in a heavy pan. When finished, leave the oil in the pan and the fire on. Remove the meat. Crack the pepper into the pan and fry for a few seconds, then toss in the flour, whisking it until brown. Start adding milk, a little at time. The amount of milk you add will depend on how you like the consistency of your gravy (less = dry, more = wet). Don't stop whisking once you've taken the bacon or sausage out. Once it's mixed well, lower the heat, and break up at least one sausage or bacon and add it to the gravy.

The above recipe is great with over-easy eggs, bisquits, hashbrowns, and bacon/sausage. Great for large family gatherings.

Black Pepper Steak Gravy

I discovered this type of gravy at a Chinese restaurant in Irvine. It's simple to make and adds a variation to steak for those of us who don't care for A1 or Heinz 57.

2 tbsp butter
1/4 - 1/2 tbsp cracked black pepper
salt
2 tbsp flour
beef broth

In a heavy pan, melt the butter on high med-high heat. Add the pepper and fry a few seconds. Add the flour and whisk until brown. Pour in beef broth slowly, whisking constantly until desired consistency is reached. Keep warm.

This gravy works well with medium-well steak and over-easy egg.

Enjoy!

~ Brock