Country Gravy is one of those things that one must have with Country Fried Steak… you just have to.. no questions or debate… it simply goes with it… like your left shoe needs your right shoe… you simply must have it.
Basically Country Gravy is a White Sauce made with pan drippings instead of butter… it’s as simple as that.
Make sure you whisk constantly and vigorously when adding the milk so no lumps form.
This is best made with whole milk.
Most Country Gravies are heavy on the pepper.
So let’s get to it…
Recipe: Country Gravy
All you need:
About 2- 3 tablespoons of pan drippings and oil left in the skillet
3 tablespoons flour
3 cups of milk
Salt and pepper, to taste
All you have to do:
Remove all but about 2-3 tablespoons of oil from the skillet you cooked the Country Fried Steaks in.
Add the flour… mix well, scraping all the bits off the bottom of the skillet…. and cook for about 1-2 minutes to cook off the flour taste.
Add the milk slowly, whisking vigorously as you add it so you don’t get lumps.
Cook over medium heat until gravy thickens (enough to coat the back of a spoon).
Note: If gravy is too thick.. simply add a splash of milk and whisk it in.
Remove from heat and add salt and pepper to taste.
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