Bacon Gravy
- 1/4 Pound Thin Sliced Bacon
- 2 Medium Onions, sliced, lengthwise
- 2 Medium Fresno Peppers, or jalapeno
- 2 Tablespoon Butt Kickin' Blacken, Original Recipe
- 1 Quart Beef Broth
- 1/2 Cup Vegetable Oil
- 3/4 Cup Flour
- 2 Tablespoons Magi
- 1 Tablespoon Worcestershire Sauce
- 1 Cup Red Wine, optional
- 2 Tablespoons Corn Starch, as needed
- 2 Tablespoons Water
2. Place the bacon in a pot with about 1 tablespoon of vegetable oil, and cook over a medium heat until the fat has rendered, and the bacon is almost crisp.
3. While the bacon is cooking, you can chop up the onions and peppers. When the bacon is almost crisp, add the vegetables, and turn the heat to medium high. Cook until the vegetables are soft.
4. When the vegetables are soft, add 1/2 cup Vegetable Oil, and the flour. Turn the heat to medium, and cook for about 5 minutes, stirring almost constantly. Cook until this Roux has turned a light brown in color. Stir in the 2 tablespoons of Butt Kickin' Blacken.
Ron's Note:
To make a darker (and more flavorful) gravy, you could cook this up until it turns real dark, but you'll lose most of the roux's thickening properties, and have to add more cornstarch later.
5. Add about 1/4 of the Beef Broth, and stir it into the Roux. Then the rest of the broth and stir it in. Add the Magi, Worcestershire Sauce, and optional wine.
6. Let this cook about 5 minutes, then make up a cornstarch slurry, by placing 2 tablespoon of cornstarch in a cup add 2 - 3 tablespoons of cold water, and stirring it up. Keep stirring the gravy while you stir it in order to not have any lumps.
Cornstarch won't thicken unless it comes to a boil, so bring it back to a boil, then decide if you'd like the gravy thicker. If you do, Make up additional slurry using 1 tablespoon of cornstarch at a time, add to the gravy, and bring it back to a boil. Do this as often as you need to, making sure to bring it back to a boil prior to each addition, until the gravy's thickness is to your liking.