I am looking for a good southern white gravy recipe for chicken fried steak?

Answer 1

Ok, I got this all day ;)


You need cubed steak..... coat with seasoned flour and shake of excess.

In a large skillet, cook the coated cubed steak in about a 1/2 inch of oil. Cook until both sides are browned and it is cooked through...

Once cooked, set steaks to the side and drain off a little of the oil... leave about 3-4 tbsp(just guess) in the pan. With the heat still on, add about 3-4 tbsp of flour to the oil and stir over heat until it cooked through. It will be bubbly and golden brown.

Begin adding milk a splash at a time.. Start with a full cup and let that thicken up over medium-high heat. Then keep adding milk until you get your desired consistency.

This part will go fast so keep stirring as you add the milk, especially at first.


Salt and pepper to taste... a little sage might go well also.

Return the steaks to the pan with teh gravy and serve with mashed potatoes, of course! Fried okra is yummy too!

Answer 2

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

"kat" & "sandypaw" both have it right. YOU can alter your gravy now by adding just a touch of chicken boullion, salt, pepper or other spice. Some use nutmeg YUK !!

Make 3 small batches of this gravy and experiment with some things you like. I love adding garlic. Out of these 3, pick your fav. and write it down. Next time you make this again make 3 small batches and experiment more, constantly eliminating the ones you don't like. This process will leave you with the best gravy for YOU. : )

The recipe "kat" & "sandypaw" gave you here can also be used when frying bacon or sausage, leaving alittle of the grease, adding your flour and then the milk slowly till thick. Use this over biscuits and eggs.

: )

Happy cooking.

Answer 4

Heed the culinary advice of Anna E, she sounds like a good Southern cook (Aha! Missouri! I was correct). Drippings if you have them, butter if you don't. (I've never heard of using vegetable oil for gravy, though they do use it for roux to put in gumbo, so I suppose it would work.) Let the butter /drippings and flour cook until it smells like nuts, then whisk in your milk (or Half & Half; but don't use full cream because it's just too rich). It is better if the milk is warmed first, but not boiled. Bring it to a low boil (that's what makes the flour thicken) and bring it back down to a simmer until it is the consistency you want (it thickens more as it cools). Then salt and pepper to taste (LOTS of pepper!). As an aside, why do you differentiate between "sauce" and "gravy".

Answer 5

After you cook the chicken fried steak ( I always use my cast iron skillet for this one ) Do NOT drain skillet. Over medium-low heat, add a little butter or Crisco & flour a little at a time, scraping bottom of skillet w/fork to loosen all the yummy tidbits left over. Once flour is browned, slowly add milk stirring constantly til thickened. Serve w/mashed potatos, pinto beans & of course homemade cornbread....

Answer 6

A good white gravy that's not hard to make comes in a package from Mcccormack. It's easy and good.

Answer 7

go to recipezaar or allrecipes.com

Yahoo answers is not a good place to get recipe advice.

Answer 8

how many people do you think that use yahoo are gourmet chefs?!?!?