Hamburger steak with red pea and onion gravy from Deep Run Roots: Stories and Recipes from My Corner of the South (page 162) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Winter caviar

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Peas soak overnight.

  • MelMM on February 03, 2019

    2-25-2017 To make the meal vegan, I broiled portobello mushroom caps, coated with a dressing made from the garlic confit, thyme, and a bit of juniper vinegar. To make a gravy that is both vegan and gluten-free, I am too often reliant on mushrooms. And every now and then I have a need to make gravy for someone who doesn't like mushrooms. This gravy gets its richness from caramelized onions, and its texture from cooked red peas. It was easy to make vegan by substitution vegetable oil + smoked salt for the bacon grease, vegetable stock plus a touch of Marmite for beef stock, and a cashew milk for cow's milk. For the garlic confit, cooking at 300 degrees for 40 minutes was perfect for my convection oven.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.