How do you the White Gravy that goes with Chicken Fried Steak?

Answer 1

You can buy the "just add water" variety at your supermarket, or make it yourself. You could've looked it up online, just as I did, and found this:

"INGREDIENTS:
2 Tablespoons flour
2 Tablespoons fat
1 cup whole or reconstituted powdered milk
PREPARATION:
Melt the fat over medium heat, and sprinkle flour into it, stirring as you sprinkle. Cook while stirring until the mixture browns slightly, then add all at once, the cup of milk. Continue stirring briskly, until it returns to a boil and thickens. Makes about one cup."

Answer 2

Chicken Fried Steak

8 pieces of tenderized round steak
2 cups Flour
Salt and Pepper to taste
2 eggs
2 cups milk

In a mixing bowl beat the eggs and milk together and set aside. Combine the dry ingredients together and mix well.

Take the meat and dip into milk and egg mixture; then into the flour mixture, back again in the milk and egg and then back into the flour mixture.

Fry slowly in a cast iron skillet with hot grease. Cook until golden brown.


Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren’t gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It’s gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.

Answer 3

Country Fried Steaks with Gravy
7 tablespoons all-purpose flour, divided use
1/4 cup cornmeal
1/2 teaspoon salt
3/8 teaspoon ground black pepper, divided use
4 (6-ounce) beef cube steaks
1 large egg white
1 teaspoon water
2 tablespoons vegetable oil
1 tablespoon butter
1 1/2 cups milk
1 teaspoon beef bouillon granules
1 teaspoon crushed dried marjoram
1/4 teaspoon dried thyme
Combine 3 tablespoons flour with the cornmeal, salt and 1/4 teaspoon of pepper; set aside.
Coat steaks with 2 tablespoons flour. Beat egg white and water together; dip steaks, then dredge in reserved cornmeal mixture.
Heat a medium skillet over medium-high heat. Add half the oil and when hot, but not smoking, add the steaks. Sauté until thoroughly cooked, 5 to 7 minutes on each side. Remove steaks and hold warm. Repeat with remaining oil and steaks.
While steaks cook, melt butter in a medium saucepan; whisk in flour until well blended. Gradually add milk and bring to a boil over medium heat. Simmer for 2 minutes, stirring constantly, until slightly thickened. Reduce heat to medium-low and add bouillon, marjoram, thyme and 1/8 teaspoon remaining pepper. Cook for 4 to 5 more minutes, stirring occasionally. Serve hot gravy with steaks.
Makes 4 servings.
http://www.cooksrecipes.com/beef/country_fried_steaks_and_gravy_recipe.html

Answer 4

Called Sawmill Gravy

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Answer 5

It depends on how much of an experienced cook you are? If you are not that experienced you can get a gravy mix. If a good cook then heat a bit of oil about 2 tablespoons in a skillet, then add about 1/4 cup of white flour and brown the gravy, then add milk and stir continually until the proper thickness is reached. Season to taste and enjoy.

Answer 6

WHITE GRAVY RECIPE
Ingredients:
Butter or margarine, 2 tablespoons
Cooking oil, 2 tablespoons
(If preferred, 4 tablespoons of pan fat from fried meat can be used instead of the above.)
Flour, 4 tablespoons
Milk, 2 cups
Salt, 1 teaspoon (or to taste)
Black pepper, 1/4 teaspoon (or to taste)

Melt butter over low heat, combine with oil, add flour, salt and pepper; stir until well blended.

Remove from heat and slowly stir in milk.

Return to medium/low heat, cook, stirring constantly until thick and smooth.

Makes 2 cups of gravy/sauce.

Note: Thickness of gravy is adjustable by adding more or less milk.

This basic gravy can become other sauces with the addition of:
Grated cheese, OR sliced mushrooms (canned & drained) OR make it richer by adding light cream/half and half for all or part of the milk.
Good eating. I have a lot of recipes, especially southern ones, if you want more, let me know.

Answer 7

INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
DIRECTIONS
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Salt and Pepper to taste.

Answer 8

all of these ideas sound great. as an extra help idea, buy WONDRA, this is a special flour made for making gravies, it never clumps, blends right in, it is in a round blue box, in the baking isle. a friend told me about it, was always a little leary of making gravies, but this stuff is great..
good luck

Answer 9

Add to the pan two tablespoons of butter and let it melt. Then add two tablespoons of flour. Keep mixing it around until it makes a paste. Add milk or cream until its the thickness you like. Don't forget to add what ever seasonings you like. I like to add red pepper flakes to mine along with the usual salt and pepper. If you need more sauce, you can double or even triple the recipe. (don't forget to make some bisquits

Answer 10

this recipe sounds good i've never tried it but am open to it love trying new recipes, white gravy eh well depends if you want it from scratch i would say either start with a can of cream of chicken or some kind of milk product like sour cream or milk or blend cream i use sour cream to make gravey for my fried chicken,