Tuesday, January 3, 2012

Suppertime Biscuits and Gravy

So here is what I made to serve with my Party Potatoes.  I love the idea of biscuits and gravy.  Bread covered in creamy, meaty goodness.  I wanted a version that would be more of a dinnertime option.  Beefy gravy filled with veggies poured over garlicky, cheesy biscuits fit the bill perfectly!  Add in the potatoes and Mr. Meat and Potatoes is happy!

Suppertime Biscuits and Gravy
Gravy Ingredients
2 Tbsp. butter
1 Tbsp. olive oil
1 lg. onion chopped
3 carrots, peeled and diced
1 lb. ground sirloin
3-4 Tbsp. flour
3 c. beef broth
1 c. frozen peas
1-2 Tbsp. parsley
salt and pepper to taste

Chop the onion and carrots.
Melt the butter with the oil over medium heat and toss in the veggies and some salt and pepper.  Stir them around and cook them until they soften.
Add the ground beef and break up as it cooks.
When meat is cooked through, add in flour and stir around a minute or two until no white spots remain.
Gradually add in the broth, stirring constantly.  I add in a little bit (1/2 cup) and stir and then when that is thick (it should only take a couple of seconds) I add in a little more.  Keep adding until the whole amount has been added. 
Keep stirring the gravy and bring it up to a low boil.  It has to come to a boil for it to thicken properly. 
Throw on the peas and the parsley and stir them in.  Add more salt and pepper if needed.  Take it off the heat and in the time it takes you to get everything on the table, the peas will be heated through.  Serve over split garlic cheddar biscuits.

Garlic Cheddar Biscuits

Biscuit Ingredients
2 c. self-rising flour
1 c. shredded cheddar cheese
1 c. milk
4 Tbsp. mayo
1 tsp. garlic salt

Stir together flour and cheese.
Add remaining ingredients and stir until just combined.
Drop by the heaping (and I mean heaping) tablespoonfuls onto a greased baking sheet and sprinkle with more garlic salt. 
Bake at 425 degrees for 15-17 minutes.

A word about garlic salt
I LOVE this stuff.  It is coarse ground so it has more texture and it's not too salty.  I put in in everything from the biscuits you see above to pasta.  I even use it on hamburger buns with butter and shredded cheese.  Throw them in the oven and you have "Oh crap I don't have any garlic bread!" garlic bread.  You're welcome.

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