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Red Eye Gravy

April 4, 2017

Red Eye Gravy

3 ham steaks, 1 pound each
2 Tbsps fat cut from ham steaks
2 Tbsps butter
2 Tbsps flour
1 cup sweet onion, diced, this is optional
3/4 cup coffee
3/4 cup chicken stock
3 Tbsp heavy cream

Over medium high heat cook down fat cut from ham steaks in heavy skillet. When the fat is rendered;

(to render means to melt animal fat so it separates from any connective pieces of tissue, which, during rendering, turn brown and crisp and are generally referred to as cracklings).

add ham steaks; fry until golden brown on both sides. Remove ham from skillet; set aside on serving plate; keep warm.

Add butter and onions; sauté onions until soft Add flour, stir in well. Scrap the bottom of the skillet regularly to mix in any brown bits (cracklings) for added flavor. Add coffee, chicken stock and cream stirring constantly, cook until thick.

Serve gravy over ham steaks, grits, biscuits, spuds or rice.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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