“FRIED CHICKEN” Gravy and ‘Chicken FRIED STEAK” burgers.



This morning I fixed “CHICKEN FRIED STEAK” for  breakfast. It consisted of my  Veggie Beef Burger that I reheated and then covered with hot “Fried Chicken” Gravy, some Romaine lettuce and a Clementine. It was delicious and quick and easy. I needed quick and easy because the kitchen is totally ripped out and in the process of being remodeled.


I cooked the Veggie Burgers last Saturday, with the idea that I could reheat them after we no longer had a workable kitchen. Each burger had been patted out in Cassava Flour, so when baked them, they formed a nice crust, almost like a chicken fried steak. I fixed up two pounds of hamburger into the Veggie Burgers. That was too much to fry in a skillet, so, I baked them in a 400 degree oven. I placed them on greased cookie sheets.  I turned each burger after about 5 minutes. Total cooking time was about 10-12 minutes.

It’s been great to be able to heat up a burger and top it with some hot “chicken” gravy .  Almost like having Chicken Fried Steak.

The recipe is basically the same as my “EASY YUMMY CELERY SOUP”, except that it has Beef Bone Broth  and some “poultry” herbs added to it.


Makes about 2 1/2 quarts

One whole stalk of celery, chopped

One large onion, chopped

12oz bag of frozen cauliflower

1 tsp dried Thyme

1/2 tsp dried Sage

1 tsp dried Oregano

NOTE: The herb quantities are on the conservative side. More can be added according to taste.

2 quarts of beef bone broth

1/2 quart water  ( if a thick gravy is wanted then don’t add the water)

salt to taste

Beef fat or other fat for browning the vegetables.


Heat the fat or oil in the soup pot.

Place the chopped celery and onion into the soup pot.

Cook the vegetables, in the fat or oil, until they get start to get soft.

Add in the frozen cauliflower.

Continue to cook the vegetables until they start to brown a little bit.


Add the bone broth and water. Let the gravy simmer until all the vegetables are cooked. This only took about 15 minutes.

Process the gravy in a blender, on the puree setting, until it is creamy.  I  have to do this in batches. I poured each batch into a large bowl until all the gravy was processed.  It turned out to be a very pretty light green color.


This recipe made about 2 1/2 quarts of gravy.  I poured it into quart canning jars. If this is more than can be used in a reasonable amount of time, then freeze the extra. It reheats beautifully.


Cooking with Love in My Nonesuch Kitchen,


Version 2



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