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Tomato-Bacon Gravy

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"This is great served over rice."
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Ingredients

1 h 10 m servings 302 cals
Original recipe yields 4 servings (2 cups)

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Directions

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  1. 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.
  2. 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


Per Serving: 302 calories; 26.2 g fat; 12.1 g carbohydrates; 5.7 g protein; 24 mg cholesterol; 517 mg sodium. Full nutrition

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Reviews

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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.

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 us...