My Wonderful Country Breakfast

"This makes your tongue want to slap the back of your throat"

Ingredients

1 (12 ounce) package sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk salt and pepper to taste

Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 6 to 8 minutes. If gravy becomes too thick, stir in a little more milk.
If you want a big mans meal add some scrambled eggs along with it, I just eat the sausage and biscuits

Slow Cooker Hearty Beef Stew

Ingredients:

1 1/2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 pounds medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas


Directions:
Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
Cover and cook on *LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH 5 to 6 hours*
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.