Regional cooking back in the day

[claws]

I originate from Louisiana, and we pretty much always had a hot breakfast to start the day. My grandmother would cook something called breakfast gravy on a regular basis consisting of ground beef, water, milk, salt, pepper.
Sometimes she would pour hot black coffee directly from her cup into the gravy, to give it some color.
The gravy was usually served on buttermilk biscuits fresh from the oven. Sides included hash browns, scrambled eggs and bacon.
Over the years we sort of updated the original recipe by including half-and-half instead of plain milk. Makes it creamier and even better in my opinion.

Breakfast gravy is unheard of to some folks whenever I mention it. It appears to be a very 'local' dish after all.

Got any to share?

[Mr. DS]

I originate from Louisiana, and we pretty much always had a hot breakfast to start the day. My grandmother would cook something called breakfast gravy on a regular basis consisting of ground beef, water, milk, salt, pepper.
Sometimes she would pour hot black coffee directly from her cup into the gravy, to give it some color.
The gravy was usually served on buttermilk biscuits fresh from the oven. Sides included hash browns, scrambled eggs and bacon.
Over the years we sort of updated the original recipe by including half-and-half instead of plain milk. Makes it creamier and even better in my opinion.

Breakfast gravy is unheard of to some folks whenever I mention it. It appears to be a very 'local' dish after all.

Got any to share?

I actually had something similar at a hotel during the late summertime in NH.  I thoroughly enjoyed it while I was eating it but ended up tasting it every time I burped for the rest of the day.  However, I'd love to have biscuits and gravy again if I see it somewhere.

[Ed, Ego and Superego]

The beef is interesting, but my grandmother in Virginia did similar.  But she's use any old meat going..sausage, beef chippe dbeef, leftover pot roast and whatnot. She also did this thing by shredding whatever leftiover meat she had and mixing it with corn mush ion a loaf pan, then slice and fry it in the morning, it was called Ponhoss, or Pawn Horse, or something, I never saw it spelled.   She also make yeast rolls every day of her life.
-Ed