Bacon Egg Roast Beef Gravy Cheddar Sub
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11/03/2012
I grew up with this gravy too. I and my mom and my mom'southward family came from the mountains of practiced 'ol KY. This recipe is the old original mountain milk gravy my mom was taught to brand by her mom. My mom was a coal miners daughter living 2 coal camps downward from Loretta Lynn.Equally a child I was always taught to keep the grease that came off the salary back because we always used it for cooking. Green beans,biscuits,cornbread,greens,fried cabbage,ect....I don't cook with it equally much at present learning simply how unhealthy it is for my family unit and myself,but at present and then I exercise go with those yummy home cooked meals from way back. This is awesome and you lot will love it.
06/xi/2016
This is a basic gravy recipe to which you tin add together to. I gave information technology a 3 because if you cook it the way information technology is recommended, it will come out style too thin. The thing you lot have to proceed track of is your heat. Your roux will never thicken on low, and if you lot don't increase your heat when yous add together the milk you will never get it to simmer, much less thicken. The act of bubbles is what makes it thicken. you will never be able to make this in 36 minutes on depression heat. Increment your heat to medium, season to taste, and it works just fine.
08/29/2014
Corking gravy, but this recipe has errors and then I couldn't give information technology a 5. First, it calls for twice the milk needed and would be very runny made equally stated. two cups is plenty, two-1/2 if you like it thinner. As well, I have never cooked a roux longer than three-v minutes. The reviewer who complained of burnt bacon taste should try greatly reducing roux cooking time, and stir constantly. As a general dominion for overnice, thick sauces made with a roux (fried flour) y'all should use a ratio of 2 tbsp. fat to 2 tbsp. flour per one cup of liquid. Stir constantly and have patience!
03/05/2013
This is the aforementioned recipe my mom taught me to make, best gravy for biscuits for sure. Great with some "runny" eggs, don't forget fried potatoes and grits if you really desire to go over the superlative. This gravy is for my once a month breakfast splurge or for the days I will be duing hard work and will burn it all off. The gravy volition expect very runny, I was taught to plow off the burner when it bubbling and by the time you lot have everything else out on the table the gravy will be thickened- information technology must cool a bit.
07/06/2015
This is the fashion I was taught to get in from a Southern grandmother. We ever employ whole milk simply when she was poor she cut it with water but it is much richer with whole. I have even added a tablespoon of butter or a some dry out coffee creamer. This is Peachy served over fresh summer tomatoes! Tips: This recipe is very forgiving so yous tin can adjust. Principal thing is equal ratio of salary fatty to flour maybe more fat. There has to be plenty fat to fry the flour showtime without it drying or clumping. Frying the flour is what makes information technology taste and so skilful. A heavy bandage iron skillet also helps and fry on depression and constantly stir. Have all ingredients set earlier you outset, information technology moves fast. When you go to add your milk, take it from the heat, this volition help you blend it earlier it tries to thicken and will prevent clumps. For the ane who said 4 cups is too much milk, it is not. Just simmer a minute and it volition thicken right up.If its just a unmarried person y'all tin can add less information technology thickens faster. The longer it simmers with the milk the more flavor and 4 cups allows it to simmer. This is usually served a bit on the thicker side simply some people like it more thin like traditional gravy,over again on low heat and Ever STIRRING. I don't add Common salt until the end, some bacon is very salty and you don't demand more table salt. You can easily add table salt as you consume it and pepper too. Everyone doesn't like the pepper. Hope this helps someone. Savour.
02/02/2013
I made it this forenoon and it didn't need nearly the liquid that the recipe calls for. I wish I had trusted my instincts instead of continuing to add the milk. It tasted corking and I'll employ this recipe again. Side by side fourth dimension, I'll try about 2 cups of milk.
12/16/2013
Aforementioned recipe I've used all my life. Crumble the bacon and add it back to the gravy. Actually Skilful.
03/30/2015
This is thoroughly delicious. Loved information technology. I do agree with the reviewer who said the ratio of flour:fat:liquid is off, it is. Takes too long to cook it down thick plenty. But it does somewhen thicken beautifully and makes a plentiful serving, so I wouldn't say it's "wrong" exactly. It's only slower. If it tastes burnt you probably used burnt bacon grease, it's non likely that the roux cooking time had anything to do with it - roux for gumbo cooks for nearly an hour before you add together liquid, and while it can burn, 15 minutes is the correct amount of time to turn the roux a caramel brown. I followed this recipe to the letter and had a superior product - you tin can, besides.
xi/29/2013
Yes practiced ole southern gravy been making this every bit long as can remember , but it does only crave 2 cups of milk unless you take a large pan of drippings and more flour needed for the actress milk.
05/17/2015
My family is from Westward Virginia, my momma made this gravy every Sun. We chop up the bacon, cut up our eggs and biscuits and mix it all together. Best breakfast ever,was just dreaming about it last night so I had to Google it. I haven't made it only one time myself and wasn't sure I could make it again but I tin at present! Mom never wrote down how to go far like a lot of the wonderful things she made and I now miss. She has Alzheimer's now an I am sorry I didn't ask her how to make her recipes. I am slowly finding them and learning how. Pay more than attention to your commas so y'all tin laissez passer these smashing recipes downward!
09/12/2013
Glorious Southern Gravy! YUMMO!
09/27/2012
This is my recipe. The amounts are wrong here. Information technology will come out to thin. If you desire it to serve half dozen . Information technology should be 2 cups of milk.. one/2 cup of bacon renderings.... 1/2 cup flour ...then information technology will piece of work with the 4 cups of milk. They were supposed to edit it 2 tears agone!! Uggg
09/19/2013
This was a taste of my mother's home-fabricated gravy....Thanks we actually enjoyed it and will utilise this recipie once again and again!I did use a littlee less milk.
03/13/2015
This is very adept. I took everyone's suggestion and used less milk - incorrect! I started with a cup, so I added another half and I added a little more. Peradventure they didn't melt the roux long enough.
06/18/2013
This was soooooo yummy and the recipe was perfect! I added crumbled salary back to the gravy mixture and served it over biscuits and scrambled eggs! Cheers for sharing this recipe, I will definately make this once more!
eleven/13/2014
This is how my momma ever made gravy and taught me. The merely difference is i.) We don't measure - just guess and 2.) We don't cook the flour for xv minutes, simply a infinitesimal or ii. You can use sausage grease every bit well and crumble cooked sausage in it for a nice sausage gravy also. Super easy and delicious.
03/09/2014
Awesome gravy! Nosotros added a chip of shredded cheddar to it for a niggling twist.
x/xvi/2016
I grew upward making this with my grandmothers and great aunts in the mountains of Tennessee. I asked my grandmother for an official recipe so I could make this for my Yankee husband. She gave me no clear measurements and I was making it style too thick. Plant this today and it'south a WINNER! I only added 2 cups of milk as another reviewer suggested (thing of preference), and information technology's absolutely perfect! Adept, authentic, country recipes are hard to observe these days! Thanks!
02/14/2016
It takes a little longer, and the corporeality of milk is not to much.
ten/09/2019
Very disappointed in this gravy. I have never made any kind of gravy earlier and idea I would give this a shot being that I dear bacon gravy made by my Nana, merely I wanted to effort to brand some myself. It took way longer than 15 minutes to brown on low, then when I added the milk, all I got was a big pot of soupy milk. It never even got close to thick with me standing there on low stirring it constantly for 45 minutes. I am kicking myself for not reading the reviews first that the milk amount is too much. I might attempt it again when I have more than bacon, and reduce the milk and see if that works.
12/06/2014
Dearest salary gravy way improve than sausage gravy. If your looking to effort a footling dissimilar take, endeavour using one cup pet milk and one loving cup milk. Either style, y'all can't get any better than biscuits and gravy! This was a peachy recipe, one my mom made all the time.
11/30/2017
THIS is what real gravy tastes like! I'm from Tennessee and my grandma made it most every morn with her little can of saved bacon grease. I accept no clue who ruined gravy by putting sausage in information technology.......... it's a shame that people recollect sausage gravy is "real country gravy". Thank you for sharing as information technology is wonderful memories of my grandma teaching me to make it this way
eleven/30/2017
I've been making this for years. My differences are instead of making a roux I put flour , salt, pepper and milk into a mason jar and shake well and pour into the hot drippings. I also add crumbled crisp fried bacon to really give the gravy a bacon kick. Instead of serving over biscuits I serve this great gravy over cornbread...Boy Hullo!!!!!!
06/xi/2016
this was delicious and brought me back to the good stuff I ate in Kentucky where I grew up. I used two cups of milk and it was very thick. I would suggest merely adding a little at a time to become the desired consistency. thanks for the recipe!
10/16/2016
I added more than flour and only used 3c milk. Thrilled with how this turned out.
10/29/2018
I made one/iv recipe to serve 2 people - came out keen!
10/17/2015
I too grew upwards with this. Perfection on a beige information technology is. I don't add salt or cook the rue quite equally dark every bit suggested but this basic recipe is not bad stuff.
01/07/2018
Followed the recipe and turned out keen. Just be certain to proceed an eye on the roux as it could definitely fire easily. Thanks for the recipe!
02/13/2016
The cook time is also long Didn't find much of a bacon flavor I would attempt this once more
12/13/2018
Also much milk. I am built-in and raised from Tennessee, grew up making biscuits at a pie prophylactic with my grandma. Equally another reviewer said, 2 cups is sufficient for one/4 loving cup drippings/flour. I substitute almond milk considering of lactose issues and honestly i similar how the gravy turns out even better. It gives information technology a sweetness smoky flavor, really brings out the maple of maple bacon.
ten/03/2018
I've made this recipe several times only increasing the quantity and adding chopped, cooked bacon. To me this is the real deal, definitive biscuit gravy recipe. When you become that peckish for home style biscuits and gravy and there are no restaurants effectually, this is what you want. Mahalo!
11/21/2018
I added more salt and pepper seemed similar information technology was to bland in original amounts. But, I used fresh cracked pepper then as information technology cooked it did get a little hotter. So next time I'll look until it is completely washed before I add more pepper. Just, I Liked the flavor.
04/21/2016
I also grew up on this gravy. My grandmother taught me to brand it. She didn't use a recipe though. Nosotros called it W Virginia gravy :) I still get in for my grandchildren and they ask for it whenever they come up to visit.
04/22/2016
I love this bacon gravy and have been making information technology for years! I don't intendance for sausage gravy at all. Afterward I brand the salary drippings gravy, I take about five-6 slices of cooked bacon and crumble it and stir them into the gravy. Oh yum, great on land butter milk biscuits. I wish y'all can become this in the Michigan restaurants.. Thank you for sharing this dandy recipe..
eleven/24/2021
The green bean casserole will be a hit! Thanx!
09/eleven/2016
Almost gave this a fourth star. The gravy itself was flossy and shine, but fashion besides bland for me. Subsequently preparing it according to instructions, I needed to add some carmine pepper flakes and Worcestershire sauce to give information technology some taste. I didn't accept whatsoever trouble getting it to thicken. Decent base recipe.
06/26/2016
It looks just like the photograph. Agree with previous reviews in that it calls for too much milk, however, it really does thicken with patience...like 15-20 minutes of it. I also stopped adding milk at iii.5 cups. I will experiment with other recipes before I make this one again.
10/10/2019
I changed nothing, except to say that bacon drippings depend on whether they come from homemade, a skilful butcher, or store bought. This recipe is absolutely the all-time recipe that I have tried. Don't need to add together to this.... because.... the all-time of all I take tried. Thanks for a truly amazing recipe...... I want to surprise the relatives for our Thanksgiving potluck supper this twelvemonth ..... .1 of them is an award winning butcher, so permit's run into!!
11/06/2017
Delicious! It was a lilliputian heavy on the pepper for my teenager, only perfect for me!
05/18/2019
I will most definitely be making this again. This is the almost succulent bacon gravy I have always tasted! Fantabulous recipe.
02/18/2014
Dearest this Gravy!!! I was never able to brand gravy without messing it upward til this recipe. Thank You!!!
09/22/2019
It was pretty delicious! I add a bit more flour to thicken it , only the terminate outcome was great ! Maybe next time I'll add light-green Chile
05/10/2022
Delighted! All-time gravy ever. Just made it. Been in my family for a long time
08/17/2021
My mammaw made this in a similar recipe and if they were flush they browned a pound of breakfast sausage crumbled drained on paper towels then Add into the bacon gravy before switching over biscuits. Not as greasy equally sausage gravy fabricated from sausage grease but with the wonderful flavor of sausage and the amazing notes of bacon. Nothing is improve!!
08/15/2021
I made this for breakfast this morning and the unabridged family couldn't get enough! I think this recipe, along with drop biscuits and eggs will be our Sunday morning breakfast!
10/25/2020
Fantastic every fourth dimension!
06/04/2022
I Recall it was cracking. I loved how it came out, the right texture the right taste.
A+ In my volume 📕
04/xx/2019
I can make gravy with about annihilation, but never tried Kentucky bacon gravy until now. Turned out pretty good because as I was adding/stirring milk, it looked to be done subsequently 2 cups milk. Hubby wasted no fourth dimension inhaling it. Admittedly calculation this to my Sunday morning lineup!!
03/19/2016
I used tiny bit to much grease and clean upwards was to easy, hum mayhap my new manner of doing it. Sense of taste awesome and great thickness.
12/26/2019
But fabricated this for my family for Christmas morning. Nosotros have had salary, eggs biscuits and gravy for Christmas breakfast for the past forty+ years, then this is a "tough audience". Our usual gravy maker is no longer with us, and then I was a bit nervous about meeting the "loftier bar" expected. This recipe met rave reviews: polish, creamy and tasty. The but changes I made was I doubled the recipe (which made it have longer to cook) and added extra blackness pepper because that's how my family likes it. I've saved it and will be using this recipe from now on.
12/26/2019
I followed exactly except using half butter and half bacon grease equally we were having mashed potatoes and prime rib roast and did non want too stiff bacon flavor (if it had been for biscuits, I would have used all bacon grease) and this was but right. To those that said four cups of milk is likewise much, information technology is not -- simply be patient and cook, stirring most of the time and it will thicken to the point that yous desire - stop cooking and keep it thinner or continue cooking and it will thicken! Information technology just takes a little time and patience.
04/27/2014
I have never worked with bacon drippings before, and maybe it'southward merely that I'm not used to that flavor, only I thought the gravy smelled awful while it was cooking, and I idea it just tasted similar burnt salary (I did not burn the bacon these drippings were from). After I seasoned information technology generously with table salt and pepper and mixed in some crumbled bacon, it was better. Together with the biscuits information technology was good, just I'k still not certain if I like information technology or not. The kids admittedly loved it, so I'll probably give information technology another attempt and run across if it grows on me. I just really found the burnt bacon taste to be overwhelming.
08/12/2015
Fantastic recipe, will definitely make it once again. Equally stated in other comments, you don't need all 4 cups of milk. I used just a niggling over 2 cups and immune it to thicken on medium-low heat for about 5 minutes, whisking slowly and often. Needed a expert bit more than black pepper for my taste and I chopped the cooked bacon and added it back in for some texture.
04/19/2020
I have found my new gravy for biscuits and gravy. Only matter I did differently was add the copped bacon I cooked up to brand the grease. So yummy!!
10/18/2021
This is very practiced gravy! I always apply this recipe. I practice add in some cooked ground sausage. Tip: be patient when making this, the offset fourth dimension I made it, I didn't feel similar information technology was thickening up right, soooo I added more than flour...big fault, trust the process, it will thicken up. Information technology takes a little fourth dimension just homo is it worth it. :)
10/31/2021
Growing up we saved salary grease but for recipes like this. My grandparents taught me a similar recipe. Any gravy recipe is a starter recipe, ready for tweeking things to sense of taste and/or desired thickness. An Appalachian classic.
02/16/2021
I fabricated no changes and it'southward absolutely delicious! Cheers ??
02/16/2020
Aye well-nigh definitely
12/05/2017
everyone loved it.
09/07/2014
Fashion too much milk.
10/10/2019
Its one of the best I have ever made, the only thing I would say is yous can utilise a little less milk by 1/2 a cup or something.. Clear the time out you need and sit down and stir it
01/19/2022
This gravy is fantastic! The only affair I did unlike is added a footling white pepper along with the black pepper and cooked information technology in a heavy sauce pan. I served it for brunch with crisp bacon, fried eggs, toast and side dishes of cool home canned stewed tomatoes.
12/04/2019
It's a very practiced base recipe, simply I will probably tweak it heavily.
04/17/2020
Delicious. I die upward well-baked bacon and add to it after gravy is ready.
xi/30/2017
This recipe is "as old as the hills." My Deep South grandma taught me to brand it when I was a child. It'south easy to adjust the recipe for a little or a lot. Simmer it before adding that terminal cup of milk. A variation: Use butter for the roux. Add a chopped onion, a smidge of saccharide and a quart of domicile grown tomatoes to make a lip-smacking tomato gravy. Adjust the milk to compensate for the lycopersicon esculentum juice. Oh, dang! I call up I'll have to take link sausage, biscuits, and make this for supper this night!!
11/07/2018
Simple, piece of cake and tasty!
01/04/2017
this was serviceable, but anybody agreed my usual sausage gravy was much amend. Even so a skillful quick gear up for the morning since I had forgotten to buy sausage and had salary on hand!
08/02/2014
This tasted wonderful and was and then creamy! I put in 3.five cups of milk because I similar my gravy a lilliputian thicker, and it turned out perfect :)
01/01/2019
I followed this to a T it had good texture but Tasted horrible!! You lot Couldn't tell it was made with Salary drippings at all!!
Source: https://www.allrecipes.com/recipe/229035/old-time-kentucky-bacon-milk-gravy-for-biscuits/
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