Zesty Brown Gravy Pot Pie

Hello, Darlings

In my post on Friday,  Fried Chops in Zesty Brown Gravy, I made another batch of gravy in order to have enough for yesterday’s dinner. That being the case, I had some gravy leftover. The leftover came to about a cup and a half, which is quite a bit. Not being a person to throw away good food, I made the following pot pie,

Zesty Brown Gravy Pot Pie  

 

What You'll Need

2 cups diced/sliced golden potatoes, steamed
One 12 oz bag package frozen peas and carrot, thawed
1 lb ground beef, cooked

1 can sliced mushrooms, drained

2 - Readymade pie crusts

Prepared ‘Zesty Brown Gravy’, recipe below

 

Instructions 1:

1.  Heat the oven to 400°F
2. Spray a two quart casserole dish, line with a single pie crust
3. Steam  potatoes for 20 minutes on high,  then set aside when done
4. While Potatoes are steaming cook ground  beef, drain

 

While ground beef is still cooking make ‘Zesty Brown Gravy’

 

Ingredients:

 

3-4 tablespoons cooking oil

3 semi-rounded tablespoons flour

1 ½ teaspoon Salt

¼ teaspoon, plus a pinch or two more if desired of Shichimi Togarashi seasoning

¼ teaspoon Pepper

¼ teaspoon garlic powder

¼ teaspoon sweet paprika

1/8 teaspoon Pork seasoning

1 medium yellow onion, sliced

1 large green pepper, sliced; any color will do well

3 cups warm water

 

Instructions 2:

 

Heat cooking oil in skillet over medium low heat

Blend in flour, Shichimi Togarashi, garlic, sweet paprika, salt and pepper; cook until bubbly

Stir in 2/3 of water. Add onions and green pepper. Cook and boil 3 minutes, stirring constantly

Reduce to low heat

Add more water as needed, stir occasionally.

Cover skillet and simmer for 10 minutes or until desire thickness is reached.

 

Instructions 3:

 

1.      In a large mixing bowl add peas and carrot, mushrooms, ground beef, and Zesty Brown Gravy’ and mix well to cover all ingredients. Then add potatoes and mix in gently

2.      Add ingredients to the casserole dish, cover with second pie crust, tuck in overlapping crust to seal and perorate the top with a fork to create an “X”

3. Bake for 35 - 40 minutes or until the beef mixture is hot and bubbling and the crust is golden brown.

 

Serve with toss salad and fruit. Enjoy!!!

 

Download the recipe here.

 

Widescreen Online Review

Until next time,

      Chow, Darlings

 

P. S. I have been watching the Netflix Korean series The Good Detective, and I have become fascinated with the lunch that the two male leads (Son Hyun-joo and Jang Hyun Deok) ate in S1: E1 "Episode 1". Picture below. The meal looks so good that I want to know what it is and how to make it. Do you know what it is? Do you have a recipe to share? If so, Email me the recipe at sevenninetysevenbargainqueen@gmail.com

 

The Good Detective Screencap

Fried Chops in Zesty Brown Gravy

Hello, Darlings

Because my pallet gets bored with the same old routine flavors of foods, today I spiced up an old favorite recipe with a new seasoning, and it boosted up the taste of our dinner so much that my husband who is not normally a rice and gravy man, nearly ate the whole pot.

The seasoning is Shichimi Togarashi; it is a Japanese chili seasoning but as I discovered today you do not have to use it for chili recipes alone.

Many of you may have a version of a pork chop smothered in gravy recipe. The recipe was round when my grandmother was a girl, so I know that it is more than a century old. However, tonight I am sharing my updated version for people like me who like to zest thing up a bit.  

 

As you can see from the remains of the meal above, my husband ate one chop and a half of another. Considering I intended this meal to last two nights, we can all see which portion of the remaining chops he will be getting tomorrow night. 

Oh well, this is what happens when I tell him that he can fix his own plate.

 

Fried Chops in Zesty Brown Gravy

Ingredients:

Four ½ - ¾ inch thick chops; lightly flatten with a metal or wooden tenderizer

1 cup flour for batter bag

Pork seasoning

1 medium yellow onion, sliced

1 large green pepper, sliced; any color will do well

  

Instructions 1:

1. Pre-heat deep fryer to 375 degrees with timer set to 7 ½ minutes
2. While deep fryer is heating, seasoned chops, and then batter in sealable plastic bag
3. Set aside
4. Prep onion and green pepper. Place in bowl and set aside.

Instructions 2:

• When deep fryer is hot, add chops and cook for the recommended time, then remove and set aside

While chops are still frying make ‘Zesty Brown Gravy’

Ingredients:

 

3-4 tablespoons cooking oil

3 semi-rounded tablespoons flour

1 ½ teaspoon Salt

¼ teaspoon, plus a pinch or two more if desired of Shichimi Togarashi seasoning

¼ teaspoon Pepper

¼ teaspoon garlic powder

¼ teaspoon sweet paprika

3 cups warm water

Instructions 3:

1. Heat cooking oil in skillet over medium low heat.
2. Blend in flour, Shichimi Togarashi, garlic, sweet paprika, salt and pepper; cook until bubbly.
3. Stir in 2/3 of water. Add onions and green pepper. Cook and boil 3 minutes, stirring constantly
4. Add chops and mix well to cover with gravy. Cook for 1 minute
5. Reduce to low heat
6. Add more water as needed, stir occasionally.
7. Cover skillet and simmer for 10 minutes or until desire thickness is reached.

Serve over rice and Enjoy!!!

Widescreen Online Review

Until next time,

       Chow, Darlings

 

Download the PDF here.