A: As described above. Typically I use the Puritan Meatballs And Gravy. B: Potatoes, meat and cream soup. Sometimes the meat is those pork meatballs we had, sometimes a tin of corned beef. Sometimes ground beef. Cream soup is usually mushroom, and is made with only half a can of liquid so it's a thicker gravy consistency. C: Instead of mashed potatoes in B, I'll use hash browns. Less sludgey, more chunky. This version is pretty much exclusively ground or corned beef, as chunkier stews or meatballs do not mix well with the granular hash browns.
The last sludge I made, we had no mushroom soup. So I used a powder packet of cream of broccoli (made with half liquid, for a thick garvy sludge. Yes, garvy.)
Mind you, this post would be perfect over on trashy_eats
I'm not that much into gravy or garvy, however the stew idea sounds good. I'd rather mashed potatoes from scratch and home-made stew...
I like the idea of having a stew-pot going for weeks, maybe in a slow-cooker, and just keep adding bits of stuff as you go along. What do you think people with electric crock-pots, doable?
Gravy is originally the delicious fatty juice from the meat and some thickening. What I don't like is the butter-flour mix (roux) with lots of salt and some brown colour sold commercially.
I generally don't mind home-made stews. It's not the gravy itself, it's that I'm picky about my gravy. Does that make more sense?
A: As described above. Typically I use the Puritan Meatballs And Gravy.
B: Potatoes, meat and cream soup. Sometimes the meat is those pork meatballs we had, sometimes a tin of corned beef. Sometimes ground beef. Cream soup is usually mushroom, and is made with only half a can of liquid so it's a thicker gravy consistency.
C: Instead of mashed potatoes in B, I'll use hash browns. Less sludgey, more chunky. This version is pretty much exclusively ground or corned beef, as chunkier stews or meatballs do not mix well with the granular hash browns.
The last sludge I made, we had no mushroom soup. So I used a powder packet of cream of broccoli (made with half liquid, for a thick garvy sludge. Yes, garvy.)
Mind you, this post would be perfect over on trashy_eats
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I like the idea of having a stew-pot going for weeks, maybe in a slow-cooker, and just keep adding bits of stuff as you go along. What do you think people with electric crock-pots, doable?
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I generally don't mind home-made stews. It's not the gravy itself, it's that I'm picky about my gravy. Does that make more sense?
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