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Categories:Viewed: 65 - Published at: 4 years ago
Ingredients
- 8 ounces ground beef (browned, crumbled, and drained) or 8 ounces pork sausage (browned, crumbled, and drained)
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups whole milk
- 1/2 cup half-and-half cream
- salt, to taste
- pepper, to taste
- purchased refrigerated buttermilk biscuit
Method
- Cook and drain beef. (I rinse the beef under hot water to remove all of the grease -- it is rich enough!).
- Melt butter in a pan and when melted and lightly sizzling add the flour.
- Whisk until combined and gently simmer the butter/flour mixture for about two minutes to remove the flour/starch taste but don't let it brown any.
- Add the 1.5 cups of milk and quickly whisk until smooth. SImmer until thick over medium heat stirring constantly. It will be quite thick.
- Add the half and half cream and quickly whisk until smooth.
- Cook over low heat until thickened.
- Add the beef and adjust the seasonings.
- Serve over good biscuits well buttered.
- This is a very creamy and rich gravy. You may use 2 cups whole milk if you need to omit the cream.
- If it is too thick for your taste -- then dilute with more milk -- but it usually is perfect the way it is written.
- Leftovers are excellent.
