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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups gravy 359g Recipe makes 3 cups gravy) The following items or measurements are not included below: 1/4 cup ground beef |
||
| Calories 178 | ||
| Calories from Fat 84 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 126mg | 42% | |
| Sodium 1825mg | 76% | |
| Potassium 97mg | 2% | |
| Total Carbohydrate 9.4g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.7g | ||
| Protein 14.4g | 28% | |
Ingredients
- 1 1/2 tablespoons vegetable oil
- 2 chicken gizzards
- 2 1/2 tablespoons minced green bell peppers
- 1/4 cup ground beef
- 1/4 cup ground pork, plus
- 2 tablespoons ground pork
- 2 cups water
- 14 ounces beef broth or chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 2 teaspoons milk
- 2 teaspoons distilled white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh coarse ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley flakes
Directions
1
Heat 1 tablespoon vegetable oil in a large saucepan.2
Saute chicken gizzard in the oil for 4 to 5 minutes until cooked.3
Remove gizzard from the pan and finely mince.4
Combine ground beef and ground pork in a small bowl.5
Smash the meat together with your hands until it's well-mixed.6
Add bell pepper to the saucepan and saute it for 1 minute.7
Add the ground beef and ground pork to the pan and cook it until it's brown.8
Use a potato masher to smash meat into tiny pieces as it browns.9
Add water and beef broth to the pan.10
Immediately whisk in cornstarch and flour.11
Add remaining ingredients and bring the mixture to a boil.12
Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
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- Course > Condiments, etc. > Sauces > Savory Sauces
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- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: Chef #553077
On Jul 24, 2008
This gravy tasted exactly like that of Popeyes. I don't have potato masher but after simmering for 30 minutes, the meat are soft enough to be smashed with a fork. Thanks for the recipe!
From: lizbits
On May 1, 2007
I LOVE Popeye's chicken and mashed potatoes, and was so happy to come across this recipe. This was pretty close to what I buy at the restaurant! I really liked that the seasonings weren't overwhelming, and everything balanced out really well. I didn't have any ground beef/pork thawed, so I left that out. I think that would contribute to give the recipe the depth of flavor that it seemed to be lacking- and the only reason this got 4 stars instead of 5. I will definitely make this again with the beef and pork combo, and may substitute additional beef or chicken broth for the water and adjust the salt accordingly. I didn't have the time for homemade mashed potatoes, and only had generic boxed mix on hand- I think that also had soemthing to do with it. Made this with some oven-fried chicken thighs that I sprinkled with Popeye's Cajun Sparkle and some herbed corn on the cob. Made a great meal-thanks for posting!
From: Party Man
On Jun 10, 2007
I love Popeye's gravy and this copycat was right on the money. I followed the recipe precisely and got identical to resturant results. Instead of a using a potato masher to make the bits of meat very tiny, I removed the meat after browning and used a small tap chopper. It worked perfectly. Since I had to buy a whole package of chicken gizzards and pound of ground pork anyways, I made several more batches to freeze. I was able to double the quantities with no problems. In case you are not aware, Popeyes gravy is a bit on the thin side. My wife like a thicker gravy, so I used corn starch to thicken up a smaller portion. It was a very good variation.
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