Time 20m Yield 6 Number Of Ingredients 5 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.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Heat 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, the mixture MUST be browned!). Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain). If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.
Time 15m Yield 16 Number Of Ingredients 5 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.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes. Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour. Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low. Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.
Time 10m Yield 3 serving(s) Number Of Ingredients 5 Steps:
Remove all but 2 tablespoons chicken drippings from skillet. Leave brown particles in skillet. Add flour. Stir on medium heat until browned. Add salt and pepper. Stir in milk. Bring to boil. Boil 2 minutes, stirring constantly. Add a little more milk, if gravy is too thick, Serve hot, unstrained. Tip: Adding a cold liquid to a hot Crisco and flour base, then stirring until it comes to a boil guarantees a smooth sauce. There will be some tasty, crunchy bits in this gravy, however – the fried particles from the pan.
Time 20m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside. Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with). Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color. Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper. Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.) Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately. Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original), that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.
Time 1h5m Yield 2 servings. Number Of Ingredients 11 Steps:
Place butter and oil in a large ovenproof skillet. Place in a 425° oven for 5 minutes. Meanwhile, in a shallow bowl, combine flour and seasonings; add chicken, one piece at a time, and turn to coat., Carefully place chicken, skin side down, in hot skillet. Bake, uncovered, for 25-30 minutes on each side or until a thermometer reads 170°-175°. Remove and keep warm., Transfer 1 tablespoon of drippings from the skillet to a small saucepan; stir in flour until smooth. Gradually stir in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Time P10DT10m Yield 2 cups Number Of Ingredients 6 Steps:
Mix all ingredients well and store in a tightly sealed container. To make Gravy: Discard all but 2 tablespoons of the oil used to fry the chicken (or melt 2 tablespoons unsalted butter) in a skillet. Over low heat, mix in 2 tablespoons of the Country Gravy Mix. Stirring constantly, cook about 2 minutes. Whisk in 1 cup chicken broth, scraping browned bits off bottom of skillet. Stir in 1 cup milk and bring all to a boil over high heat, stirring constantly. Reduce heat to low and simmer about 5 minutes. Serve immediately with chicken, mashed potatoes or biscuits.
Time 30m Yield 56 serving(s) Number Of Ingredients 4 Steps:
Mix all ingredients in a large bowl and stir well. Put in an airtight container to store. To Make the Gravy:. Take 3-4 heaping Tbls. of mix and place in 2 cup measuring cup. Add 1-1/2 cup water or milk and whisk well. In a saucepan pour in mixture and whisk as it comes to a boil. Add 1/4 to 1/2 cup more water, milk or evaporated milk. It will be rich and creamy using milk but water works just fine. Additional salt & pepper to taste.
Time 45m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 225˚F (110˚C). Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat. In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika. Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit. Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C). Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy. Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan. In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper. Ladle the gravy over the steaks and serve with your favorite side dishes. Enjoy!
More about “how to make country gravy recipes”
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Add flour to the bacon grease and stir until a paste forms. Cook and stir until lightly browned, about 2 minutes. Gradually add evaporated milk and milk, stirring frequently. Add butter, sugar, pepper, and salt; continue to cook until thickened, about 5 minutes. Stir in crumbled bacon and serve.
