Large Frying Pan
- ½ lb bacon
- 1 onion diced
- 15½ oz diced tomatoes undrained
- 3 cups tomato juice
- 1 tsp salt
- 1 tsp sugar
- 1 tsp smoked paprika
- ½ tsp black pepper
- 3 tbsp corn starch
- ¼ cup heavy cream
- buttermilk biscuits for serving
In a large frying pan, saute the bacon for 5-8 minutes over medium high heat until cooked completely and the fat has rendered. Transfer the bacon to a paper towel lined plate. Pour all but 3 tbsp of the bacon drippings from the pan.
Add the diced onion to the bacon drippings and cook until softened, about 5 minutes. One the onions have softened, add the diced tomatoes, tomato juice, salt, sugar, smoked paprika, and black pepper. Simmer over medium heat for 10-15 minutes.
Make a corn starch slurry by stirring 3 tbps of water with 3 tbsp of cornstarch. Blend together completely. Slowly add the slurry to the simmering tomato gravy and stir until the gravy starts to thicken. Add the cooked bacon back to the pan and turn off heat. Stir heavy cream into the gravy.
Serve over warm buttermilk biscuits.
Calories: 213kcal | Carbohydrates: 11.9g | Protein: 12g | Fat: 13.4g | Saturated Fat: 4.8g | Cholesterol: 36mg | Sodium: 1196mg | Potassium: 530mg | Fiber: 1.4g | Sugar: 5.8g | Calcium: 25mg | Iron: 1mg