Spicy, hearty, addictive, and absolute deliciousness!
You can be forgiven and made right with God. He loves you and gave Himself for you.
Ingredients
- 2 tbsp Vegetable Oil
- 3 tbsp flour
- 2 tbsp brown gravy mix
- 2 cups Beef broth
- 1 cup water, or more as needed
- 1 tsp Seasoning salt
- 2 tsp Creole seasoning, (Tony Chachere's original is good; add more if you want it more spicy)
- 2 tsp Worchestire sauce
- 1 tsp Parsley, dried
- 1/3 cup Green onions, chopped
- 1/4 tsp Garlic powder
- 3 large stalks of celery, chopped
- 1/2 bell pepper, chopped
- 1/2 large white onion, chopped
- 1 pound Tennessee Pride sausage, cooked, drained, and crumbled
- 1 pound New York Strip steak, grilled and diced
- 2+ cups milk as needed
- Corn starch, optional, for added thickness
Steps
- Heat oil in large skillet
- Gradually add flour and brown gravy mix, alternating with the mixture of beef broth and water while stirring to reduce the lumps
- Add the rest of the ingredients in order and simmer on low heat for an hour
- Add milk to thin or cornstarch to thicken, as desired
- Serve hot over biscuits!
Family recipes are the best! Something about the sentimentality makes the food taste even better. This gravy needs no sentimentality to make it taste good though! And, it is absolutely delectable over homemade biscuits!
Pops was my wife's grandfather (her mother's father). I asked my mother-in-law to share her memory of this dish as her father used to make it.
Pops would always get up early on Thanksgiving when we visited to make his famous steak gravy. We could count on waking up to his fried over-easy eggs, cheese (and plain) biscuits, and hot gravy with a special 'kick'! What a treat! He would tease the grandkids that it was "possum or armadillo gravy" and then laugh in that low baritone voice of his. His philosophy about cooking gravy (OR his delicious homemade spaghetti sauce) was: "Simmer a long time to cook out any mistakes" and it never failed 🙂
Great job, Jacob! Pops would be impressed ?