Serves/Makes:1 1/2 c. approx.
- 2 tbsp (30 ml). flour
- 2 tbsp (30 ml). oil or bacon grease
- 1 (8 oz (224 grm).) can tomato sauce (can substitute stewed tomatoes)
- 3 tbsp (45 ml). flour dissolved in a half cup of very hot water
- 1/2 cup (125 ml) milk or buttermilk
- salt and pepper
- Pre-measure all ingredients and have at hand next to stove top.
- Heat the oil or bacon grease in a heavy skillet over medium heat.
- Thoroughly stir in the 2 tbsp (30 ml). flour until all the bits of flour have been mixed into the oil.
- Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly for about ten minutes. Be very careful not to burn it. If it smells scorched, start over!
- Very slowly pour the tomato sauce into the skillet, while still stirring.
- Simmer for a few minutes until this mixture begins to thicken and boil (keep it at a slow boil).
- Once it begins to boil, very slowly pour in the hot water/flour mixture, stirring constantly. Again let the mixture begin to thicken and boil.
- When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, turn down the heat and let simmer for about five minutes, stirring almost constantly.
- If at any point the gravy gets too thick, thin out by adding a little hot water. Or, if you want it thicker, add a little more hot water/flour mixture.