White Country Style Gravy Food

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COUNTRY GRAVY MIX



Country Gravy Mix image

Make and share this Country Gravy Mix recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Low Cholesterol

Time P10DT10m

Yield 2 cups

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon salt

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.

Nutrition Facts : Calories 233.8, Fat 0.8, SaturatedFat 0.1, Sodium 583.5, Carbohydrate 49.1, Fiber 2.4, Sugar 0.3, Protein 6.7

COUNTRY GRAVY



Country Gravy image

Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 5

1 tablespoon vegetable oil
2 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 90 mg, Sugar 2 g, TransFat 0 g

MOM'S COUNTRY GRAVY



Mom's Country Gravy image

This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage.

Provided by Nancy Smith

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 20m

Yield 6

Number Of Ingredients 5

½ cup vegetable oil
¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

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.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 19.8 g, Cholesterol 13 mg, Fat 21.5 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 454.7 mg, Sugar 7.7 g

COUNTRY FRIED STEAK WITH WHITE GRAVY



Country Fried Steak with White Gravy image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions
2 1/2 cups milk, divided
3 tablespoons Essence, recipe follows, divided
1 cup fine dried bread crumbs
1/2 pound bacon, diced
Vegetable oil, for frying, if needed
1 1/2 cups bleached all-purpose flour
1/2 cup minced yellow onions
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Serving suggestion: Cheesy grits, optional
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

Steps:

  • Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
  • Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
  • Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
  • Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
  • Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
  • Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
  • Serve the steaks with the hot gravy and cheesy grits, if desired.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

COUNTRY FRIED STEAK WITH WHITE GRAVY



Country Fried Steak With White Gravy image

Recipe courtesy of Emeril Lagasse, this is the best country fried steak. The original recipe called for a cup of vegetable oil for frying but that was ridiculous.

Provided by Cristi Hinten

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 lb round steak, cut into 4 (4-ounce)
salt
fresh ground black pepper
1 egg, beaten
3 cups milk
3 tablespoons milk
1 1/2 cups all-purpose flour, plus
3 tablespoons all-purpose flour

Steps:

  • Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F.
  • Using a meat mallet, pound out the meat. Season the steak with salt and pepper.
  • Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess.
  • Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
  • Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly.
  • Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low.
  • Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it.

Nutrition Facts : Calories 640.6, Fat 32, SaturatedFat 11.4, Cholesterol 156.5, Sodium 177.8, Carbohydrate 49.2, Fiber 1.4, Sugar 0.2, Protein 36.8

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