This is great served over rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large, deep skillet and cook over medium heat, turning occasionally, until evenly browned and crisp, about 15 minutes. Remove the bacon to cool, leaving the drippings in the skillet.

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  • Stir the vegetable oil and flour into the bacon drippings. Cook and stir until the flour has turned nearly as brown as the bacon, about 5 minutes. Stir in the onions and cook until the onions soften and turn translucent, about 5 minutes; stir in the stewed tomatoes, breaking them apart with your spoon. Crumble the cooked bacon into the tomatoes and bring to a simmer. Reduce heat to medium-low and simmer until the gravy has reduced to your desired thickness, about 10 minutes.

Nutrition Facts

302.2 calories; 5.7 g protein; 12.1 g carbohydrates; 23.8 mg cholesterol; 517 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2010
I found this easy and very tasty. In fact almost better the next day. I will use it again. Read More
(7)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/19/2010
I found this easy and very tasty. In fact almost better the next day. I will use it again. Read More
(7)
Rating: 5 stars
09/19/2011
Excellent flavor and you can even make it without the bacon and still good (but bacon makes everything better). Great over breaded porkchops. Read More
(2)
Rating: 5 stars
03/19/2018
I made my own sauce instead of using canned stewed tomatoes. My sauce was garden fresh romas red and yellow bell peppers sauteed onion w/garlic fresh basil. Blended then stewed. I used the gravy on veggie patties that were made from mushrooms. I kept the bacon in the recipe. Read More
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