Country Milk Gravy Recipes

MILK GRAVY (PAULA DEEN)

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.

COUNTRY GRAVY

Steps:

• Cook sausage or bacon reserving drippings. Add drippings to frying pan along with flour and mix well with spoon. Cook this until well blended and begins to boil in pan.
• Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don't continue stirring. Add salt and pepper to taste. Can crumble sausage or bacon into gravy if desired.

BASIC MILK GRAVY

Steps:

• Place milk, butter, salt and pepper in a small sauce pan , bring to a simmer over medium heat.
• As milk starts to simmer whisk cornstarch and water into a slurry.
• Add this to milk, it should thicken almost immediately.
• Serve over biscuits, fries, or potato pancakes.

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 CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

COUNTRY FRIED STEAK WITH MILK GRAVY

Steps:

• Add 1 1/4 cups flour to a pie plate and season with salt, pepper and seasoned salt.
• Add buttermilk to a pie plate and season with a few dashes of hot sauce.
• Season the meat on both sides with Paula Deen House Seasoning. Dredge the steaks through the buttermilk then the flour.
• Add an inch of oil to a large heavy skillet set over medium-high heat. Add steaks to the hot oil in batches and fry until golden and brown, about 5 minutes per side. Drain on a paper towel-lined sheet tray and repeat with remaining steaks.
• Reduce the heat to medium and sprinkle 2 tablespoons flour into oil and stir with wooden spoon. Slowly pour in the milk while stirring. Stir gravy until smooth. Season with lots of black pepper. Add the steaks back to the skillet and reduce the heat to low. Cover and simmer for 20 minutes.
• Serve on buttered biscuits with sliced green onions.

MOM'S COUNTRY GRAVY

Steps:

• Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

COUNTRY SAUSAGE GRAVY

Steps:

• Heat large skillet over medium heat. Add sausage; cook 10 to 12 minutes until crumbled and browned, stirring occasionally. Remove sausage. Stir flour into 4 tablespoons drippings remaining in skillet and cook about 2 minutes, stirring constantly. Add milk and cook about 5 minutes until thickened and bubbly. Add additional milk if gravy seems too thick. Add sausage to gravy. Season with salt and pepper. Serve immediately over hot biscuits or potatoes.

BASIC FORMULA FOR GRAVY

Steps:

• In pan, measure and heat fat.
• Wisk in flour.
• Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
• When flour darkens to desired color, slowly wisk in measured liquid.
• Cook until desired thickness.
• Season to taste.
• You can add kitchen boquet or gravy master for added color.

COUNTRY GRAVY

Steps:

• After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
• Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

SIMPLE WHITE COUNTRY GRAVY - ONLY 5 INGREDIENTS

Steps:

• cooks out. Continue whisking and letting the butter and flour cook. It'll start smelling buttery and good. You'll see the roux paste get a bit darker in color as it cooks.... That's good! Let it develop to a blond color. This is a simple roux and is the base for country gravy (and other gravies, soups and sauces).
• After the flour and butter roux are done, whisk in milk until smooth. It will start thickening, but continue whisking!
• Once it thickens to a nice thick gravy, it's time to add salt and pepper to season it.