Truck Stop Gravy Recipes

NO-DRIPPINGS GRAVY

Steps:

• In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
• In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

TRUCK STOP GRAVY

Steps:

• Melt butter in saucepan over medium heat.
• Blend in flour. Cook for one or two minutes.
• Add broth and water gradually.
• Cook and stir until thickened, about 5 to 10 minutes.
• Add mushroom soup, stirring constantly, until fully blended.
• Lower heat and cook for another 15 minutes, stirring occasionally.

TRUCK STOP BISCUIT GRAVY

Steps:

• NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper.
• Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later).
• In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard).
• If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point.
• Add the milk mixture to meat and return pan to the burner, over medium heat.
• Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often.
• Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce.
• Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory.
• Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes.
• Serve over warm fresh cooked biscuits that have been split open.

VELVEETA TRUCK STOP POTATOES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.
• Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. Just enough to parboil the potatoes.
• Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.
• Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
• To Garnish: If desired, garnish top with a ring of chopped tomatoes all around the outside, then a ring of avocado, then green onion and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon.

SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.n
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.n
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.n