3 Gravies Made From SOS Mix (Gluten-Free)


Here in the Southern United States, we love our gravies. My grandmother was fond of saying, “You can lay claim to any dish being Southern as long as it is smothered in gravy!” We have milk gravy, tomato gravy, and even chocolate gravy. My SOS Mix is wonderful for making all these gravies and more.

The recipe here is the Country Gravy or Milk Gravy. This goes so well with Fried Chicken, Chicken Fried Steak, and many other meats. There are 2 other recipes to show you how to combine this with meats to make Chipped Beef and Sausage Gravy.

Traditional gravy is heavy on the gluten. A roux made with flour is pretty crucial to a thick, rich, smooth gravy, but more and more people are choosing not to eat gluten—or are so allergic they have to stay away from anything that contains it. But with the SOS Mix you can make gravies that are gluten free!


Old-Fashioned Country-Style Milk Gravy

Yield: 4 servings

Ingredients

3 tablespoons butter (or other fat)
1/2 cup SOS Mix
2 cups liquid (water, broth, or milk)
1 tablespoon chicken bouillon granules (regular, low-sodium, or homemade)
Salt & pepper to taste

Directions

  1. Country MilkGravy3Add butter or fat to pan. Whisk in SOS Mix until smooth. Heat until bubbly.
  2. Stir in liquid, and bouillon. Cook until sauce thickens; continue stirring and cooking 2 or 3 minutes longer, until gravy reaches the thickness you desire.
  3. Season with salt and pepper to taste.

Additions

  • Add 1/4 cup (total) chopped onion, diced mushrooms, and/or minced garlic to the pan with butter or fat and sauté before adding SOS Mix.
  • Add seasonings to taste like 1/4 teaspoon poultry seasoning, 1/2 teaspoon dried rosemary, 1 teaspoon Worchester sauce, or 1 teaspoon browning & seasoning sauce (Kitchen Bouquet or Bragg Liquid Aminos are both GF).
  • Make changes to the main recipe by adding meat and make your own wonderful gravy meals. You can put these on toast, biscuits, rice, pasta, or potatoes. Serve with a salad or a side dish of vegetables and you have a complete meal. Add 1 pound of ground meat or 1-1/2 cups of shredded meat like chicken, pork roast, or fish and complimentary seasonings.
  • I have started roasting large pieces of meat, poultry, and fish. I then shred or flake them when they are cooked. (Use a hand mixer to shred after deboning–5 minutes max!) This makes life super simple because I just measure out the portions I need, freeze it, and pull it out to fix a quick meal. Tada! Dinner in 10 minutes!

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Dehydrated Additions

  • If you are using dehydrated vegetables, add 2 tablespoons (total) of the above and rehydrate in 2 tablespoons of boiling water before sautéing.
  • To use freeze dried/dehydrated meats, measure 1 cup of dried meat, fish or poultry into a bowl and add 3 cups of boiling water. Your meat should be rehydrated within 10-20 minutes and you can then continue on with your recipe.

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Cream Chipped Beef Gravy

Yield: 4 servings

Ingredients

3 tablespoons butter (or other fat)
1/2 cup chopped onion
1/2 cup SOS Mix
2 cups milk
1/2 tablespoon beef bouillon granules (regular, low-sodium, or homemade)
1 teaspoon Worchester sauce
4 ounces dried sliced beef, chopped
Salt & pepper to taste

Directions

  1. Creamed Chipped BeefAdd butter or fat to pan. Sauté onions until translucent.
  2. Whisk in SOS Mix until smooth. Heat until bubbly.
  3. Stir in milk, bouillon, and Worchester sauce. Cook until sauce begins to thicken.
  4. Add chopped beef and continue stirring and cooking 2 or 3 minutes longer, until gravy reaches the thickness you desire.
  5. Season with salt and pepper to taste.

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Dehydrated Ingredients Variation

You can prepare these in batches in pint jars or bags. A great way to keep “meals” at-the-ready for your cooking is to make a quadruple batch and bag each “gravy” serving. When you need a “meal” of meaty gravy, pull out a bag or jar and you are good to go!

To Prepare a Pantry Pack

Ingredients

1/2 cup SOS Mix
1/2 tablespoon beef bouillon granules (regular, low-sodium, or homemade)
2 tablespoons chopped onion
4 ounces freeze dried sliced beef, chopped

Directions:

  1. You will need 2 containers for the pantry packet.
  2. In a pint Mason jar, combine the SOS mix and bouillon.
  3. In a small Ziploc bag, add the dried onion and sliced beef. Push out all the air to seal closed. Fold this bag into the jar and vacuum seal.
  4. Store in a cool, dry pantry or cupboard.

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To Prepare Creamed Chipped Beef Gravy

Ingredients:

1 Creamed Chipped Beef Pantry Pack
3 tablespoons butter (or other fat)
2 cups milk
1 teaspoon Worcester sauce
Salt & pepper to taste

Directions

  1. Rehydrate the onions and sliced beef in 1 cup of boiling water (about 15 minutes).
  2. Add butter or fat to pan. Whisk in SOS Mix until smooth. Heat until bubbly.
  3. Stir in milk, bouillon, and Worchester sauce. Cook until sauce begins to thicken.
  4. Add chopped beef and onions, Continue stirring and cooking 2 or 3 minutes longer, until gravy reaches the thickness you desire.
  5. Season with salt and pepper to taste.

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Breakfast Sausage Gravy

Yield: 4 servings

Ingredients

1 pound breakfast sausage, hot or mild
2 tablespoons sausage drippings
1/2 cup SOS Mix
2 cups milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper

Directions

  1. Sausage Gravy3Break up the sausage into crumbles in a pan. Brown the sausage over medium-high heat until no longer pink. Drain the sausage reserving 2 tablespoons drippings in the pan. Add sausage back to the pan.
  2. Reduce the heat to medium-low. Sprinkle on half the SWOS Mix and stir so that the sausage soaks it all up, then add more little by little.
  3. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
  4. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and creamy. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

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Dehydrated Ingredients Variation

You can prepare these in batches in pint jars or bags. A great way to keep “meals” at-the-ready for your cooking is to make a quadruple batch and bag each “gravy” serving. When you need a “meal” of meaty gravy, pull out a bag or jar and you are good to go!

To Prepare a Pantry Pack

Ingredients

1 cup freeze dried sausage crumbles
1/2 cup SOS Mix
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper

Directions:

  1. You will need 2 containers for the pantry packet.
  2. In a pint Mason jar, combine the SOS mix and seasonings.
  3. In a small Ziploc bag, add the dried sausage crumbles. Push out all the air to seal closed. Fold this bag into the jar and vacuum seal.
  4. Store in a cool, dry pantry or cupboard.

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To Prepare Breakfast Sausage Gravy

Ingredients:

1 Breakfast Sausage Pantry Pack
3 tablespoons butter (or other fat)
2 cups milk

Directions

  1. Rehydrate the sausage crumbles in 3 cups of boiling water (about 15 minutes).
  2. Add butter or fat to pan. Whisk in SOS Mix until smooth. Heat until bubbly.
  3. Stir in milk and cook until sauce begins to thicken.
  4. Add drained sausage crumbles. Continue stirring and cooking 2 or 3 minutes longer, until gravy reaches the thickness you desire.
  5. Season with salt and pepper to taste.

 

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Other Recipes Using SOS Master Mix …

21 Creamy Condensed Soups to Replace the “Red Cans”

Condensed Cream Soups Dry Pantry or Travel Packs

5 Sauces from SOS Mix (Gluten-Free)

“Helper” Hacks—5 Meal-in-a-Jar Healthy Alternatives


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