Biscuits and Buddig Gravy

  • 8 oz. Buddig Pastrami (4 packages, 2 oz. each), chopped
  • 1 package biscuit dough (8 biscuits per package)
  • 1 Tbsp. olive oil
  • 1 lb. medium size mushrooms, sliced
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups skim milk
  • 2 tsp. mushroom base
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • Bake biscuits according to directions on package; slice in half when done.
  • Add olive oil to a heated sauté pan; wait for oil to shimmer, and add mushrooms.
  • In another heated sauté pan, melt butter and add flour to make a roux.
  • Add milk to the roux and stir constantly until mixture thickens and comes to a boil.
  • Slowly incorporate sautéed mushrooms and mushroom base into mixture.
  • Stir in Buddig Pastrami pieces; season with paprika, garlic powder, salt and pepper.
  • Serve over biscuits.
  • Variation: Substitute medium baked potatoes for the biscuits to make this a heartier meal.

Per serving (daily value): Calories 451.071kcal; Protein 23.101g (46%); Total Fat 21.705g (33%)(Sat. 10.062g (50%), Mono. 6.754g, Poly. 1.577g); Chol. 69.353mg (23%); Carb. 43.423g (14%); Fiber 2.59g (10%); Sugars 12.237g; Potassium 868.318mg (25%); Sodium 2395.849mg (100%); Trans fat 0g