1916 basic easy gravy recipe usingcampbell's soups
Still good and easy but... Can you believe this recipe for using canned soups in recipes dates to 1916? Amazing. And we still use them today. The basic idea is to make a sauce or gravy from the soup, add leftover cooked meats and vegetables, and serve this over rice, noodles, potatoes, or toast. Recipe from Campbell's Soups.
prep time
10 Min
cook time
10 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 can (10 3/4 ounces) campbell's condensed cream of mushroom soup
- 1/3 cup water (can substitute milk or white wine)
- - pepper as desired
How To Make 1916 basic easy gravy recipe usingcampbell's soups
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Step 1Make gravy in the pan you cooked the meat in. Drain grease. Scrape any bits of browned meat on bottom of pan and use in gravy. Heat the soup and liquid you are using in pan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add black pepper as desired. Serve this gravy over rice, noodles, or potatoes and cooked pork chops, beef, or chicke
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Step 2VARIATIONS: Add one or more of the following: sauted mushrooms, onions, peas, minced garlic, carrots, or other vegetables.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 168kcal, carbohydrates: 8g, cholesterol: 4mg, fat: 2g, fiber: 0g, protein: 4g, saturated fat: 1g, sodium: 549mg, sugar: 1g, unsaturated fat: 1g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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