Tag: Gravy

Loco Moco

Ingredients

Patty

  • 1 Lb Lean Ground Beef – 4 (4 Oz) Patties
  • Garlic Powder
  • Onion Powder
  • Ground Black Pepper
  • Salt

Gravy

  • 8 Oz Baby Bella Mushrooms – Sliced
  • 1/2 Large Onion – Sliced
  • 3 Tbs Butter – Unsalted
  • 3 Tbs Flour
  • 3 Cups Beef Broth
  • 1 1/2 Tbs Low-Sodium Soy Sauce
  • 1 Tsp Worcestershire
  • 1 Tbs Olive Oil

Rice

  • 4 Cups Cooked White Rice

Eggs

  • 4 Eggs
  • 1 Tbs Olive Oil

Directions

  1. Divide the ground beef into 4 equal sized patties and press them out, almost smashed. Season the patties well on both sides with the garlic and onion powder, ground black pepper, and salt.
  2. In a large high-sided sauté pan, heat the olive oil over medium heat and add the mushrooms and onions. Sauté until the mushrooms are cooked and the onions become translucent, about 5 to 7 minutes. Stirring occasionally. Add the butter and stir.
  3. Once the butter has melted add the flour, stir, and continue to cook for another 2 to 3 minutes to get as much of the flour taste out of the gravy.
  4. Pour in the beef broth, Worcestershire, and soy sauce. Bring to a simmer, stirring occasionally. Simmer between 14 and 16 minutes. The gravy will start to thicken.
  5. While the gravy thickens, heat a cast iron pan or another pan on medium heat. Spray with cooking spray and cook the patties two at a time if you have room. Cook the patties for 4 to 5 minutes on each side, you want to get a good sear on each side. Cook through to at least 160 degrees or there is no more pink.
  6. Remove the patties, spray with additional cooking spray or butter, and cook your 4 eggs, sunny-side up, in the same pan. NOTE: You can add your patties to the gravy to keep them warm as you finish cooking the patties and the eggs.
  7. To cook your eggs, warm 1 Tbs of olive oil over low heat. Crack your eggs into the pan, if you can fit all four, go for it, if not add more olive oil for each instance. Cover the eggs and cook until the whites set. Season with salt and ground black pepper.
  8. Build your loco moco starting with 1 Cup of cooked white rice. Top with the patty and then add the gravy. Finish off with a nice sunny-side egg on the top. Enjoy!

Sausage Gravy

Ingredients

  • 1 Lb Breakfast Sausage (Jimmy Dean Regular or Hot)
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Milk (a few tablespoons more if it is too thick for you)
  • 1 Tbs Hot Sauce (Texas Pete, Louisiana or other)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ground Black Pepper

Note: The breakfast sausage contains enough salt already that you won’t need to add any.

Directions

  1. In a medium pan break down and brown the breakfast sausage over med/hi heat.
  2. Once all of the sausage is browned, sprinkle the flour over the sausage and mix well. Continue to cook the sausage for 2 to 3 minutes, stirring frequently to reduce the flour taste in the sausage.
  3. Slowly pour in the milk and add the hot sauce, paprika, and black pepper.
  4. Continue to stir the gravy mixture until it starts to boil. When it starts to boil, the gravy will start to thicken. After 2 to 3 minutes the thickening will be complete. If it is too thick for your liking, add in milk a tablespoon at a time and stir.
  5. When it reaches your desired thickness, cut off the heat and serve on biscuits, eggs, whatever you want. Enjoy!

Swedish Meatballs and Gravy

Ingredients

Meatballs – 16 to 18 ping-pong ball sized meatballs

  • 1/2 Lb Ground Beef
  • 1/2 Lb Ground Pork
  • Alternative: 1 Lb Pre-mixed Ground Beef, Pork, Veal
  • 1 Russet Potato – cooked, peeled, riced
  • 1 Egg
  • 1/2 Medium White Onion – diced
  • 1 Tbs Flat Leaf Parsley – chopped
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Garlic Powder

Gravy

  • 2 Tbs Butter
  • 1/4 Cup Flour
  • 2 Cups Beef Stock
  • 1 Cup Heavy Cream
  • 2 Tsp Worcestershire
  • 2 Tsp Yellow Mustard
  • 1 Tsp Ground Black Pepper

Noodles

  • 1 Large Bag of Egg Noodles
  • 4 Qts Water
  • 2 Tbs Salt

Directions

  1. In a large bowl, combine all of the meatball ingredients and mix well. Cover with plastic wrap and let it sit in a refrigerator for at least 1 hour.
  2. Using your hands or a small ice cream scoop, form the mixture into meatballs.
  3. In a large pan over medium heat, coat the pan with cooking spray or 2 Tbs of oil. When the pan is hot place the meatballs into the pan. You may have to do this in two batches depending on the size of the pan you are using.
  4. Cook the meatballs in the pan, turning them every 3 to 5 minutes to brown all sides. The meatballs don’t have to be cooked all the way through as they will simmer in the gravy later to complete the cooking process. As you finish a batch of meatballs place them on a dish to the side.
  5. While you cook the meatballs, fill a large pot with water and put it over high heat to get the water boiling. Don’t forget to season your water with the salt.
  6. After all of the meatballs have been cooked and set to the side and add the butter to the pan. You do not have to drain the fat from the pan as that will be used to help the butter create the roux.
  7. When the butter has melted add the flour and whisk to combine and brown, forming the roux.4
  8. Add the beef stock to the pan to deglaze (get all the bits off of the bottom of the pan) and whisk together.
  9. After whisking for 2 to 3 minutes, add the heavy cream and continue to whisk to combine.
  10. Add the Worcestershire, mustard, and seasonings. Continue to whisk often to avoid burning. The gravy will thicken as it comes to a simmer.
  11. Cook the egg noodles as directed on the package.
  12. When the gravy stars to simmer, return the meatballs and any juices from them into the gravy.
  13. Gently fold the meatballs within the gravy to cover. Simmer in the gravy for 10 minutes to develop flavor between the meatballs and the gravy.
  14. Plate the noodles and cover with some meatballs and gravy. Enjoy! Skol!