Bologna gravy is still one of Newfoundland’s favorite traditional recipes (I am sure throughout Canada). In rough times or when the scarcity of food was prevalent, this simple recipe feed many mouths at our kitchen tables. Today it's a delicacy and yet served in many NL homes.
|1 lb||bologna, cut in three-quarter inch cubes|
|1||lg onion, chopped|
|1/4 tsp||dry Newfoundland savoury|
|2 tbsp||veg oil|
|2 1/2 tbsp||all-purpose flour|
|2 cups||beef broth (or water)|
|Salt and pepper|
In a skillet, med-high heat, sauté bologna, onions and savoury in oil until lightly brown. Sprinkle flour and stir until mixture (or roux) becomes golden brown (approx 3-4 minutes). Pour in broth and stir until liquid thickens. Season to taste. Serve bologna gravy over mashed potatoes, rice or French fries and garnish green peas.
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