September 20, 2011

Chipped Beef Gravy

We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. You can make this gravy with either sausage or dried beef. If you use sausage, you need to brown it until it is thoroughly cooked, then drain it (and I like to rinse it as well) before adding it to the gravy.

Let’s get started!

When making gravy, you can easily adjust the amount by keeping your proportions in mind. For every cup of milk that you want to use, use 1 tablespoon of butter and one tablespoon of flour. Before starting on the gravy, soak the dried beef in water to reduce the salt content. While it is soaking, melt the butter in a skillet and add the flour, mixing well. When it is well-mixed and bubbly, cook for 1 more minute, stirring constantly. Add the milk a cup at a time, mixing well with each addition.
Step by step recipe for Chipped Beef GravyWhen all the milk is added and the gravy starts to thicken, add your seasonings. I like to add beef bouillon granules and Tabasco or cayenne pepper. Drain the beef and slice it (I just use kitchen shears to cut off bite-sized pieces of the whole stack right over the pan – the pieces separate as soon as you stir it). Add the beef (or sausage if you are making sausage gravy) to the gravy. Mix well and serve over biscuits.

Chipped Beef Gravy over biscuits

 

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