The original recipe comes from a crunchy-hippie sort of book called "Back to Basics" that teaches all manner of rustic survival skills, including how to make this Midwestern specialty. I have yet to meet anyone in the Midwest who's heard of this dish, but once you mention that there's a white gravy with some meat, everyone gets real excited.
I prefer to make a double batch of this as it's hard to purchase 1/2 lbs. of ground meat at my grocery stores. If I've got 1 full pound, then by golly, I'll just make 2 recipes' worth and freeze some. Why prep twice?
This is going into my freezer, so I'll update later with cookery pics, like this one:
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