COUNTRY FRIED STEAK AND MILK GRAVY
I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.
Provided by LIKESTOCOOK
Categories Meat and Poultry Recipes Beef Steaks
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 27.5 g, Cholesterol 180.8 mg, Fat 27.7 g, Fiber 1.1 g, Protein 33.4 g, SaturatedFat 10.9 g, Sodium 409.7 mg, Sugar 3.1 g
BREADED FRIED CUBE STEAK AND MILK GRAVY
Make and share this Breaded Fried Cube Steak and Milk Gravy recipe from Food.com.
Provided by sah1388
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl beat milk with eggs.
- In another bowl mix flour, salt and pepper.
- Dip steak in milk and egg mixture.
- Then dip in flour mixture.
- Coat steak well with flour mixture.
- Heat oil in skillet (not too hot).
- Add steak to skillet and cook til brown.
- Remove to plate with paper towel.
- Milk Gravy.
- Melt butter in saucepan.
- Add flour and stir well.
- Add milk and stir until bubbly.
- Add salt and pepper to taste.
- Gravy will thicken as it boils.
- Serve over steak and mashed potatoes.
Nutrition Facts : Calories 471.9, Fat 37.3, SaturatedFat 13.6, Cholesterol 142.8, Sodium 395.5, Carbohydrate 24.6, Fiber 0.7, Sugar 0.2, Protein 10.2
OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS
I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style.
Provided by Tess DeFevers Ehling
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
- Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
Nutrition Facts : Calories 190 calories, Carbohydrate 11.8 g, Cholesterol 22.4 mg, Fat 13.1 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 469.4 mg, Sugar 7.6 g
CHICKEN FRIED PORK WITH MILK GRAVY
This recipe is like the chicken fried steak you grew up with, only uses boneless rib pork chops. You will need a meat mallet with a rough textured side and also a deep fat thermometer. I discovered this recipe in Gourmet.
Provided by Bev I Am
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
- Season with salt and pepper and cut into 3-inch pieces.
- Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
- Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
- Dip pork pieces in egg mixture to coat, then dredge in flour.
- Transfer pork as coated to a large rack set on a baking sheet.
- Let pork stand, uncovered, at room temperature 15 minutes.
- Preheat oven to 250°F.
- Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
- Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
- Keep pork warm on a clean baking sheet in oven.
- Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
- Bring to a boil and whisk in remaining 2 1/2 cups milk.
- Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
- Season gravy with salt and pepper (to taste) and serve over pork.
- ** Note:.
- To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
- Makes 4 servings.
MOCK CHICKEN FRIED STEAK WITH MILK GRAVY
My mother made these for us four girls. Money was tight and she couldn't afford steak very often. These use ground beef. I use a 80/20 lean to fat. You can use ground round but it tends to be a little too dry. This is great with mashed potatoes. Everyone I have ever made it for loved it. The first time my DH had it he never knew it was ground beef. He just commented on the tenderness of the steak!
Provided by Judedeva
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 2 cups flour with salt and pepper.
- Shape ground beef into four thin patties.
- Dip patties into flour, then beaten egg, then flour again.
- Put shortening, oil or lard into a heavy skillet over medium high heat.
- When a little flour sprinkled into skillet begins to sizzle, add patties.
- Cook for about 5 minutes per side.
- Remove and drain on paper towels.
- To make gravy:.
- Remove all but four tablespoons of fat from skillet.
- Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
- Stir, scraping up browned bits, for about one minute till light brown.
- Whisk in milk gradually.
- Whisk until thick and bubbly.
- Remove from heat.
- Add 1/2 teaspoon black pepper or to taste.
- Stir well.
SOUTHERN FRIED CHICKEN WITH MILK GRAVY
Make and share this Southern Fried Chicken with Milk Gravy recipe from Food.com.
Provided by Nimz_
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl beat milk and eggs.
- In another bowl, combine seasonings and flour.
- Dip chicken pieces in egg mixture and then in flour mixture.
- Melt shortening in 12" iron skillet.
- Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
- Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
- Cook and stir over medium heat for 5 minutes or until browned.
- Combine milk and water; add to skillet.
- Bring to a boil.
- Boil and stir for 2-3 minutes.
- Add browning sauce if desired.
- Serve gravy with chicken and garnish with oregano.
BAKED CHICKEN WITH MILK GRAVY
Baked chicken is quick, easy and makes such great comfort food. With fresh vegetables and a creamy milk gravy, this version is sure to warm you through and through. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray., Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a thermometer reaches 170°. , Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 442mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges
CHICKEN FRIED CHICKEN WITH MILK GRAVY
This one is for all the men in my family. They would eat this every day!!! They even love it for breakfast, with biscuits!
Provided by MizzNezz
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound breasts a little to flatten.
- Roll breasts in flour, then egg, and back in flour.
- Heat oil in large skillet on med hi.
- Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
- Remove and keep warm.
- To skillet add flour, stir until light brown and bubbly.
- Add a little more oil if needed.
- Mix the milks together.
- Slowly pour half the milk mix into skillet, stirring hard.
- Continue adding milk and stirring until as thin as you like.
- Add salt and pepper.
- Let boil 1 minute.
- Spoon over chicken.
CHICKEN-FRIED STEAK STRIPS WITH MILK GRAVY
This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S. NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat.
Provided by PanNan
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
- Dip the steak strips into the egg mixture, and then dredge them in the seasoned flour, shaking off the excess.
- In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.
- Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.
- Keep the strips warm on an ovenproof platter in a preheated 200 F oven.
- Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.
- In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.
- Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.
- Transfer the gravy to a sauceboat.
CHICKEN FRIED STEAK STRIPS WITH WHITE MILK GRAVY
A whimsical twist on an American classic! Especially for the kids!
Provided by TROY RAY
Categories Steaks and Chops
Time 40m
Number Of Ingredients 21
Steps:
- 1. Cut beef in 1/4" to 3/8" thick strips, cross grain. Season with kosher salt and pepper; set aside.
- 2. Lightly beat egg and combine with milk in a mixing bowl.
- 3. In a cake pan or small casserole dish, combine the flour, garlic and onion powders, seasoning salt, paprika, parsley and cayenne pepper.
- 4. Preheat 1/2" of peanut oil in a cast iron skillet; hot enough for frying [about 325 to 370 degrees].
- 5. Dredge the first strip in the egg / milk mixture, shake off excess, then dredge in the "dry batter". Repeat process two more times [per strip].
- 6. Carefully place the strips in the skillet; don't crowd. Fry until golden brown and crispy [about 3 to 4 minutes per side, depending on the oils' temperature]. Drain on paper towels or an un-coated brown paper bag.
- 7. In a sauce pan, melt butter for the gravy. Add milk and heat until the sides begin to bubble. Add in chicken broth and bring to a simmer. Slowly whisk in wondra flour and mix until thick and creamy. If the gravy is too thick, or you prefer a thinner gravy, add more half & half or broth. Season with kosher salt and fresh cracked pepper to your liking.
- 8. Use gravy as a dip or slather on as a topping. Enjoy!
MILK GRAVY (PAULA DEEN)
My grandmother used to make the BEST milk gravy! She would serve it over chicken fried steak and mashed potatoes. Unfortunatley, I never got her original recipe. I came across this recipe in a "Cooking with Paula Deen" magazine and I think this is very close to what my grandmother used to make!
Provided by Kim D.
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- ~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
- Heat 1-2 tablespoons oil in a skillet over medium heat.
- Whisk in flour, whisking constantly for about 1 minute.
- Slowly add milk, whisking constantly.
- Stir in pepper and salt and continue cooking.
- Whisk constantly for about 10 minutes, or until thickened.
Nutrition Facts : Calories 227.2, Fat 12.6, SaturatedFat 5.2, Cholesterol 24.4, Sodium 492.9, Carbohydrate 19.8, Fiber 0.5, Sugar 12.3, Protein 8.8
CHICKEN FRIED PORK WITH MILK GRAVY
Categories Milk/Cream Pork Fry Pork Chop Fall Winter Family Reunion Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick. Season with salt and pepper and cut into 3-inch pieces. Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish. Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish. Dip pork pieces in egg mixture to coat, then dredge in flour. Transfer pork as coated to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature 15 minutes. 3Preheat oven to 250°F.
- Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below). Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches. Keep pork warm on a clean baking sheet in oven.
- Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes. Bring to a boil and whisk in remaining 2 1/2 cups milk. Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Season gravy with salt and pepper and serve over pork.
COUNTRY FRIED STEAK AND MILK GRAVY
Make and share this Country Fried Steak and Milk Gravy recipe from Food.com.
Provided by looneytunesfan
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 507, Fat 28.5, SaturatedFat 11.4, Cholesterol 195.6, Sodium 413.3, Carbohydrate 27.5, Fiber 1.1, Sugar 0.3, Protein 32.8
CHICKEN-FRIED STEAK WITH SPICED MILK GRAVY
Steps:
- For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat. For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use. For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting. Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying. Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks. Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately.
DUTCH SLAVINKEN WITH MILK GRAVY (GROUND PORK CYLINDERS)
Here is a different way to prepare ground beef. Most of the year this recipe is referred to as Slavinken, except in the spring when It is referred to as "Salad Birds," on menus in hotels in the Netherlands.
Provided by Olha7397
Categories Dutch
Time 27m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE SLAVINKEN: Crumble bread, pour milk or beer on top and let stand for 10 minutes.
- Squeeze bread to remove excess liquid, if any.
- Place in a bowl.
- Add ground pork, salt, pepper, nutmeg, allspice and onion.
- Knead mixture until well blended.
- Form into 6 cylinders and wrap a slice of bacon around each one.
- Secure with a wooden pick.
- Melt butter in a cast-iron frying pan.
- Fry the slavinken over medium heat, 6 minutes on each side.
- Remove to a hot platter as they become cooked, and keep warm.
- Serves 6.
- FOR THE MILK GRAVY: Stir flour into the remaining fat in the pan used to make the slavinken and cook over medium heat until it becomes a caramel colour.
- Add milk and light cream.
- Stir until creamy.
- Add parsley and season to taste.
- Pour over meat or serve separately.
- World of Food.
Nutrition Facts : Calories 290.3, Fat 23.4, SaturatedFat 9.5, Cholesterol 72.5, Sodium 134.1, Carbohydrate 4, Fiber 0.3, Sugar 0.5, Protein 15.3
FRIED PORK CHOPS WITH BROWN MILK GRAVY
This is the way we cooked pork chops in my younger days down south. It is NOT a recipe for those beautiful thick chops that need tender care. It IS a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream.
Provided by ninja
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim excess fat from chops. Season chops with seasoned salt or salt and pepper.
- Mix flour with 2 teaspoons seasoned salt, dry mustard, pepper and paprika. Adjust seasonings as needed. If making gravy, remove 2 tablespoons seasoned flour and set aside for gravy to prevent lumps. Coat chops with remaining flour mixture.
- Melt 2 tablespoons butter and oil in skillet over medium high heat until hot.
- If NOT making gravy, brown chops on both sides until done. Drain on paper towels, then serve.
- If making gravy, add floured chops to pan and brown on both sides, about 3-5 minutes per side. Remove chops to drain on paper towels, then cover and keep warm.
- Reduce heat to medium. Check pan to make sure you have 2 tablespoons of drippings; if not, add butter or oil as needed.
- Add 2 tablespoons reserved flour to make the roux. Stir until smooth and dark brown.
- Lower heat and gradually add milk, stirring constantly until temperature reduces. Then stir frequently until gravy reaches desired consistency. Check seasonings and adjust as needed.
- Return chops to pan and simmer in gravy until hot and tender or, if chops are done and you prefer, just ladle gravy on top and serve.
STEAMED ASPARAGUS ON TOAST W/PEPPERD MILK GRAVY
My son dropped of a bunch of fresh asparagus for me. I have been using it up while it so fresh. I made a pot of asparagas soup. Steamed some & added to a salad. Ate a couple of steamed stalks for a snack. Then with what was left..decided to make this recipe for my lunch. It turned out so good,I wanted to share this delicious, and very simple recipe for you to enjoy. Nancy...3/3/13
Provided by Nancy J. Patrykus @Finnjin
Categories Other Breakfast
Number Of Ingredients 7
Steps:
- Melt butter over low heat. Stir in flour and black pepper.
- Stir untill well blended. Remove from heat. Gradually stir in milk and return to heat. Cook ..stirring constantly, untill thick and smooth. Grandma always said: "Gotta havea few lumps to be good! so's you know it's homemade) NOTE:..If you would like a cheese sauce-gravy , when the gravy is thick add 1-1/2 cups of grated cheese, stir in and cook.
- Put toast on a plate, cover toast with the steamed asparagus. Ladle on the hot milk gravy..to your liking! I LIKE LOTS & LOTS!....LOL
- ..NOTE; You can add gratted cheese sprinkled on top of the toast and gravy.. ..OR..even crumbled hard boiled egg yolk... makes it look so purty!
OLD FASHIONED MILK GRAVY
my versionfrom a young boy taught by my mother
Provided by Wallace Hale
Categories Other Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- 1. in a lrg skillet fry your 7 slices bacon till done reserve the drippings in skillet.
- 2. add your 4 tablespoons flour to the drippings an stir to mixed well on med heat, addyour milk salt an pepper an stir on med heat to desired thickness serve over eggs an bisquits are just plain ummmmmm
MILK GRAVY
Get the tasty flavor of turkey drippings in this simple gravy recipe.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- After removing turkey from roasting pan, leave drippings (turkey juices and fat) in roasting pan or add to 10-inch skillet. Stir heated milk into drippings.
- Mix flour and cold milk in small bowl until smooth. Stir flour mixture into hot milk mixture. Cook over medium heat, stirring constantly and scraping up brown bits in pan, until boiling and thickened. Stir in salt and pepper.
Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1/4 Cup, Sodium 110 mg
SOUTHERN FRIED CHICKEN MILK GRAVY
I love a thick milk gravy with fried chicken. It's pure comfort food for me. I start out with these proportions but I end up finishing the gravy by 'feel'. I usually add more milk by the end.....just a little bit at a time until I'm happy with the consistency. If you like your gravy thinner....go ahead and add some water until you're happy with it.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Gravies
Number Of Ingredients 4
Steps:
- After frying chicken, pour off all grease except about 2 tablespoons.
- Leave any chicken bits in the pan also.
- Add flour and stir over medium-high heat until flour is medium brown.
- Add milk and cook until thick.
- Season with salt and pepper to taste.
- Note: This makes about 2 cups of gravy. It can easily be increased to make more.
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