| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 1 minute |
| Servings |
cups
|
Ingredients
- 10-12 small cherry tomatoes cut in half
- 1 stick unsalted butter cubed
- 1/4 cup all-purpose flour
- 1 tsp salt (more to taste)
- 1 tsp pepper (more to taste)
- 2 cups chicken or beef stock (I used my reserved cooking juices from a pot roast, but the broth will work just fine.
- 1 TBS heavy cream (optional)
- 1 small onion
Ingredients
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Instructions
- In a large 10-inch skillet, melt your butter over medium heat.
- Chop the onion and toss into the melted butter. Toss in the tomato halves. Cook 8-10 min, or until the onions & tomatoes are tender and golden brown. (The gravy will be much better if you make sure the onions and tomatoes are cooked through and golden brown.)
- Sprinkle the flour, salt, and pepper into the skillet. Whisk well. Cook 1-2 minutes making a roux.
- Pour in the 2 cups of hot beef or chicken stock. (Make sure it is hot or the flour mixture will get clumpy.)
- Cook 4-5 minutes or until desired thickness. Add in the heavy cream if desired. If the gravy is too thick add water until desired thickness. Sprinkle more salt & pepper to taste.
- Serve over biscuits and enjoy. (:
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