r noodles.
For optional gravy: Blend 1/4 cup water
f water decides how much gravy you will have, so you
ids in making a natural gravy).
PREPARE Beef Strips (you
n paper towels.
CREAMY GRAVY:
After the cutlets are
peel frozen farmer sausage. (The best way is to hold it
Brown hamburger in large pot (you don't want to crumble it up too fine--big pieces are the best).
Make gravy and add to pot. Let it simmer until heated.
Serve over mashed potatoes.
NOTE: You don't want this too runny--kind of thick and with big chunks of hamburger is the best.
ith roasted vegetables and pan gravy.
My Notes: Tomato
can Campbell's beef gravy. Then drain vegetables & add to
efore slicing.
Prepare the Gravy: Skim any fat from the
ours.
Meanwhile, make the gravy. Heat a little oil in
n the pan for the gravy.
Stir in the chopped
celery, white pepper, and turkey gravy mix. Pour the chicken broth
ittle -- it adds to the gravy. After browning to desired color
o be browned, make the gravy.
Melt butter over low
ith plastic wrap.
For best flavor cover with plastic wrap
but use what you like best).
Once the sausage is
ervings.
Farm Journal's Best Ever Recipes.
Mix gravy, mushrooms, dressing, soup mix, salt and pepper. Pour over meat.
Cover and bake 3 hours at 325\u00b0.
Refrigerate overnight.
Slice meat, then put back in gravy, cover and reheat for 1 hour at 300\u00b0.
n flour to create a gravy.
Slice beef very thinly
ater if you like thicker gravy.
Add sliced mushrooms, if