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ROD 8/12/2006 Truck Drivers Day Truck Stop Biscuit Gravy

Source of Recipe

Marla


Recipe Introduction

Today is a time to give a nice thought to all of those people who travel the road. Truckers move our mail, our groceries and about everything else - including, sometimes, us! They keep the economy going, but they also spend a lot of time far away from home. Today let's say, "We Love Truckers!"

List of Ingredients

ROD 8/12/2006 Truck Drivers Day Truck Stop Biscuit Gravy



Truck Stop Biscuit Gravy


8 ounces lean ground beef
1/4 teaspoon ground black pepper, to taste
1/2 teaspoon seasoning salt, to taste (amount will vary greatly depending upon how salty your sausage seasoning is)
1 teaspoon sausage seasoning (a spice blend containing fennel and other spices)
2 1/2 cups skim milk
1/4 cup all-purpose flour
8 ounces Neufchatel cheese, cut into small chunks, at room temperature
1/2 teaspoon Worcestershire sauce, to taste
2-3 drops hot sauce (such as Tabasco) (optional)




Recipe

Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later).

n a large skillet, brown& crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard).

Sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now).

Add the milk mixture to meat and return pan to the burner, over medium heat.

Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often.

Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce.
Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory.

Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes.

Serve over warm fresh cooked biscuits that have been split open.

6-8 servings