Ingredients1 h 10 m servings 302 cals
- 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.
- 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.
Per Serving: 302 calories; 26.2 g fat; 12.1 g carbohydrates; 5.7 g protein; 24 mg cholesterol; 517 mg sodium. Full nutrition
ReviewsRead all reviews 3
I found this easy and very tasty. In fact, almost better the next day. I will use it again.
Excellent flavor and you can even make it without the bacon and still good (but bacon makes everything better). Great over breaded porkchops.