Tomato and Mushroom Gravy with Biscuits {A Variation on a Southern Classic}

In this video, Ken shows his unique take on the #Southern #classic of #biscuitsandgravy. Instead of #tomatogravy, Ken does a variant his mama taught him using cream of #mushroom #soup. So, if you love tomato gravy, you may want to consider tomato and mushroom gravity with biscuits...a #tasty variation on a Southern classic!

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TOMATO AND MUSHROOM GRAVY

1/4 c. Self Rising Flour
1/3 c. Oil
2 Tomatoes, Diced or 1 can Diced Tomatoes, Drained
1 can Cream of Mushroom Soup
Water, As Needed
Salt, to Taste
@McCormickVideos Peppercorn Medley Grinder, to Taste

In a saucier, over medium heat, mix together the flour and oil. Cook until browning occurs (roughly the color of peanut butter). Add in the tomatoes and cook for a few minutes (~5-7 minutes) until the tomatoes begin to break down. Add in the can of cream of mushroom soup. Mix well. Fill the can with water and slowly incorporate while stirring to prevent any lumps or clumps. Add more water if needed. Bring to a boil while constantly stirring. Taste and adjust for seasoning. When the consistency is slightly thicker than half and half or heavy cream, but not as thick as crème fraiche, remove from the heat and spoon over a broken biscuit. Serve hot.

TABLE OF CONTENTS
Intro 00:00-01:45
Roux 01:46-03:29
Tomatoes 03:30-04:28
Cream of Mushroom Soup 04:29-07:59
Thickening and Adjustments to Seasonings 08:00-11:26
Serving Suggestions 11:27-11:57
Outro 11:58-14:22