Chip Beef Gravy over Toast! (Like Mom made!)

hey everybody hunter Fisher trapper trader guide scout and interpreter and just a country cook C Hall here in Nashville Tennessee along with pretty much Sheila run that camera hi when we talked about making this recipe today brought back a lot of memories of my mom because she made this all the time for us kids and it's a recipe that you can use for breakfast or lunch or dinner because she made it all different times of the day she'd get some of this dried beef and this little teeny jars like this or chip beef they also call it and she'd whip up kind of a roux and make a neat little gravy and put it over toast and there's some other nicknames for it we'll just call it SOS in case there's some young Chefs out there watching we don't need to go into that but come on over and I'll show you how to make it alright we need to start out by making a roux we even got a video on our channel on how to make a roux now a roux is 50/50 oil and flour other words 50% butter 50% flour you can use bacon grease oil there's all kinds of different rules out there and the longer you cook it under real nice low heat we want to get this down here pretty low heat the longer you cook it it turns into a blond roux and then a peanut butter color drue then even into it like a dark chocolate brown roux that they use for stuff like Gumbo's and whatever but we're just gonna use this white kind of colored roux here now we have one stick of butter and 1/2 cup of flour in there which is the same thing each of them are eight tablespoons and we're gonna mix this together let the butter melt let that flour incorporate we got to stir it constantly never quit stirring your roux I mean you can run to the kitchen and get a cup of coffee but you better be back in a hurry and we got this set way down on low heat here we want to cook this flower for at least two minutes I think so you don't get that flower taste in your recipe so we'll be back in a couple of minutes all right it's been a couple of minutes we got a little color to it I always taste it - oh it tastes so good make sure it's not burnt you got a stir it all the time on low heat now we're going to add some whole milk stir this in a little bit and it's going to start thickening up here add just a little more heat now there we go I see as it starts thickening up that's got some good color to it that looks beautiful gonna add some more milk probably gonna end up with a good cup and a half to two cups of milk in there just keep adding it until it gets a real nice smooth texture to it the consistency isn't too thick and it isn't too thin it looks like something that you'd pour out on your on your toast a little bit more maybe and just keep adding milk till it reaches that perfect gravy look and it doesn't get any thicker it just kind of stops at one point now I'm gonna turn my heat back down just a little bit remember you got to do this at a low heat well that's looking really good now it's time maybe one more little splash in there turn that heat way down well that looks delicious now it's time for this stuff right here let's see if I can stir left handed this is dried beef by Armour and you get this in the tuna fish I'll believe it or not just go over by the tuna fish and look up on the top shelf and you'll see their little dried beef or chip beef jars full of it and I took one of them little jars and chopped it up into little teeny pieces now it's time to incorporate that in there hi MA this looks just like yours unbelievable now if you want a lighter color don't cook it as long as I did I like a little darker color to it if you want a whiter almost like a you know biscuits and gravy lighter colored biscuit color you can do that a little touch of salt maybe a half a teaspoon I don't want to say quite a bit of pepper because I don't want to scare anybody off but I almost use a yeah about between a half and a whole teaspoon of black pepper I like black pepper on mine when you pop some toast in the toaster but don't butter it because there's plenty of butter in this stuff right here you don't have to butter you want it to stay fairly firm when you dish it up and it's just that quick and easy because we really cook that flour in the first couple of minutes that we did it it's time to dish this up Wow and I always like to just sprinkle a touch more pepper on top just for color just barely coat it and there you have it chip beef gravy on toast or SOS as some of you nicknamed it out there and I hope this is a great recipe for you guys serve it up to the kids breakfast lunch and dinner I got to tell you this stuff brings back a lot of memories when I was a little kid we ate this all the time pick yourself up a jar this dried beef at the grocery store get some whole milk some toast a little bit of salt and pepper and I want to do a little update here it's delicious but you really don't need to salt the gravy because there's enough salt in this dried beef to give you the salt flavor that you need for the recipe so if you want to just eliminate the salt completely and just put pepper in your gravy you can do that as well I hope this has been a great recipe for you and the kids and if you really enjoy our recipes subscribe to our Channel little shocked and red space a pop up over here once you subscribe hit the little bell right next to it and highlight the all button and save it that way you'll get all of our recipes over here we're going to put up another recipe but most of all is this the best memory creating chip beef gravy on toast recipe you'll ever try if it ain't it ought to be mom we'll see you next time right here on cooking with shotgun red thanks a lot Sheila for all your help with that camera girl all right bye bye for now

Channel: Cooking with Shotgun Red

Views: 118,347

Keywords: Steve Hall, Shotgun Red, Shotgunred, Chip Beef Gravy

Id: AcOSvTLrMYk

Length: 7min 14sec (434 seconds)

Published: Mon Jan 01 2018