Best Country Milk Gravy Recipes

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
• In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat.
• Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

PAN-FRIED QUAIL, COUNTRY MILK GRAVY, BUTTERMILK MASHED POTATOES RECIPE

Steps:

• In a large bowl, toss the quail with the Worcestershire, Sherry, salt, and pepper. Heat 1 tablespoon of the oil to 325 degrees in a large cast-iron skillet or deep saute pan over medium-high heat. In a shallow bowl, combine the flour with the Essence. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour. Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel. To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat. To serve, spoon the mashed potatoes into the center of 4 large plates, top with 2 quail and the pan gravy, and serve with asparagus. This recipe yields 4 servings.

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
• In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet.
• Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper. Gravy should be peppery.

COUNTRY MILK GRAVY

Steps:

• In med sauce pan heat milk, salt and pepper to a low boil on med to med high heat. (you need to stir frequently so milk does not scorch.).
• Whisk 1/2 cup flour and the 1/2 cup milk to a slurry and slowly stir into hot milk. (at this point you will want to stir constantly as the flour will have a tendency to collect on the bottom of the pan and burn.).
• Reduce to simmer stirring constantly for 10 minutes or so until gravy reaches desired thickness. (Simmering will cook the flour and remove the pasty flavor. Gravy will thicken a little more as it cools.).
• This is good by itself but you can also add your favorite meat for additional flavor. Serve over your favorite biscuit recipe.

COUNTRY FRIED PORK CHOPS WITH CREAMY MILK GRAVY

Steps:

• Remove pork chops from refrigerator and preheat oven to lowest setting (for keeping chops warm while making gravy); line a cookie sheet with a double layer of paper towels and place on counter close to where you'll be frying.
• In a 1 gallon plastic bag, combine flour, salt and spices and shake (closed) bag well.
• On medium to medium-high, heat oil in a large cast iron or nonstick skillet (may also use a nonstick electric skillet.)
• Working with one at a time, drop chops into bag with flour, shake to coat well, then immediately place in hot oil. (You will likely cook in 2 batches, so keep first batch warm, on cookie sheet, in oven.) Reserve extra flour mixture in bag for gravy.
• Fry for approximately 4 minutes on each side, until browned and juices run clear. When finished frying final batch, shut heat off immediately (this is to prevent the "brown bits," that are left in the pan, from burning.)
• Place fried pork chops on cookie sheet and keep warm in oven while making gravy.
• Allow oil to cool off for about 4 or 5 minutes, then, into a heat proof container (metal coffee can, etc.), carefully pour off all but 2 to 3 tablespoons of the oil, keeping as much of the brown bits as possible.
• Off heat, add 3/4 to 1 cup of the leftover flour to the oil and brown bits left in the skillet and stir well until combined.
• While stirring, slowly add 1 cup milk. Continue stirring until all lumps are gone.
• Return skillet to medium-high heat and, stirring constantly, slowly add another 2 cups of milk.
• Continue cooking and stirring as the mixture thickens and begins to boil. Add more milk if gravy becomes too thick. If gravy is too thin, simmer until desired consistency is achieved.
• Lower heat to medium/medium-low and, still stirring, allow to simmer for 2 minutes.
• Shut off heat, taste and add salt and/or pepper if needed.
• Keep gravy covered to inhibit formation of "skin" on top.
• Cover and refrigerate all leftovers.