Country gravy, paleo style…

IMG_3755So there I was sitting reading a junky rom com when completely out of the blue I had this desire to make some of the country gravy you get in places like Denny’s. Have I told you that my husband and I did a  Denny’s tour from LA to Salt Lake City to San Fran a year after we got married. Well it wasn’t meant to be a Denny’s tour but we were rooked and it was cheap and tasty, so needs must. Anyway, I had a desire for the country gravy to have with the pork chops I was making for dinner so guess what, I made it and I made it paleo. I chucked  in some mushrooms for good measure and because I wasn’t adding any sausage. OMG! It was so good and really did address my very odd craving.

Someone asked me where I get my food ideas. Well, I can be lying in bed and out of the blue something will pop into my head. That’s it. I then set about making it based on what I imagine it tasting like! As my little one would say “you’re weird mum”.

Anyway, here’s the gravy. It’s so delicious and you can serve it with steak or chicken or pork. I just happened to be having pork that night which is why I didn’t use sausage and added mushrooms instead. I’ve given you a couple of liquid options here. I limit my dairy intake and the kids aren’t allowed to take coconut or nut products to school (and I always make enough for leftovers!), so I had to make 2 versions.

Ingredients

  • 2 cups of milk of choiceIMG_3784
  • 2 tablespoons of cornstarch or arrowroot mixed with 2 tablespoons of water
  • 1 teaspoon of sea salt (this may vary depending on your type of sausage)
  • ¼ teaspoon freshly ground black pepper
  • 2 to 3 cloves of garlic crushed (amount based on taste, I used 3 cloves)
  • 1 tablespoon fresh tarragon chopped (optional)
  • 1 tub of small mushrooms (I used baby portobello)
  • 2 tablespoons of coconut oil

Method

Clean and slice the mushrooms. Warm the oil in a small pan and add the mushrooms. Sautée gently until they soften (about 10 minutes) and then add the garlic and the tarragon. Sautée for a few minutes more and then add the milk. Bring the milk almost to a boil (but not quite) and then turn down the heat and add the cornstarch or arrowroot mixture. Stir continuously as the gravy thickens and then season and serve. Ta da! If it’s not thick enough, add more cornstarch or arrowroot.

If you want the sausage gravy, mince 2 quality sausages and simply replace the mushrooms with the sausage. Cook the sausage off in the pan and then follow remaining steps about. The sausage gravy is delicious served over sweet potatoes, a classic baked potato (yes I do have a child who doesn’t like sweet potatoes) and also over a big plate of steamed cabbage. Yum!

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