Chowhound
02-11-2010, 02:08 PM
This sauce/gravy has a lot more in it than bacon, but bacon gravy sounds better than potato gravy, and it does start with and end with bacon.
Start by frying some bacon. I crack some pepper on it as it's cooking.
768
Reserve the bacon and add some diced onions and potatoes to the skillet. I like to keep everything, especially the potatoes, under 1/4", 1/8" is ideal, so they cook quickly and become a part of the gravy, rather than simply gravy with chunks of potatoes in it. You'll need to add a little EVOO if you didn't have a lot of grease from the bacon. S & P at this point.
769
When the onions and potatoes are just about cooked, add some diced mushrooms and sprinkle with Italian seasoning.
770
And when the mixture has cooked to your liking, add about 1/3 stick of butter, let it melt, then add about 1-1/2 TBS of flour and keep stirring to cook the flour and make a roux of sorts.
771
Before the butter starts to brown, add some chicken stock. Enough to make your gravy as thick or runny as you like it. I like thick. I'm guessing I added about 1/2c and let it cook down and thicken. I also crumbled the cooked bacon and added it at this point.
772
And that's my hearty bacon gravy. I came up with it when I wanted something filling with my pork chops, but didn't want to cook a lot of sides.
Start by frying some bacon. I crack some pepper on it as it's cooking.
768
Reserve the bacon and add some diced onions and potatoes to the skillet. I like to keep everything, especially the potatoes, under 1/4", 1/8" is ideal, so they cook quickly and become a part of the gravy, rather than simply gravy with chunks of potatoes in it. You'll need to add a little EVOO if you didn't have a lot of grease from the bacon. S & P at this point.
769
When the onions and potatoes are just about cooked, add some diced mushrooms and sprinkle with Italian seasoning.
770
And when the mixture has cooked to your liking, add about 1/3 stick of butter, let it melt, then add about 1-1/2 TBS of flour and keep stirring to cook the flour and make a roux of sorts.
771
Before the butter starts to brown, add some chicken stock. Enough to make your gravy as thick or runny as you like it. I like thick. I'm guessing I added about 1/2c and let it cook down and thicken. I also crumbled the cooked bacon and added it at this point.
772
And that's my hearty bacon gravy. I came up with it when I wanted something filling with my pork chops, but didn't want to cook a lot of sides.