COUNTRY GRAVY (CREAM GRAVY)
Make and share this Country Gravy (Cream Gravy) recipe from Food.com.
Provided by chef victoria 2
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- melt bacon grease and butter in a sauce pan over medium heat.
- add flour and mix creating a roux.
- whisk in milk slowly to prevent lumps.
- whisk untill smooth and thick.
- add bullion cube and salt and pepper.
- TIPS- If your sauce gets to thick add more milk. If it is to runny, add more flour. You can serve this sauce over potatoes, biscuits, chicken fried steak, etc.
Nutrition Facts : Calories 346.1, Fat 30.1, SaturatedFat 15.8, Cholesterol 64.2, Sodium 434.3, Carbohydrate 13.2, Fiber 0.2, Sugar 0.2, Protein 6.1
BANANA GRAVY
This isn't actual gravy--it just looks like it. It's great on biscuits, pancakes, or waffles. Easily halved or doubled.
Provided by Cinnamon Cardamom Cloves
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Combine bananas and milk in a saucepan over low heat; cook and stir to desired level of chunkiness or smoothness, about 10 minutes. Remove from heat; stir in sugar and cinnamon.
Nutrition Facts : Calories 17.1 calories, Carbohydrate 3.8 g, Cholesterol 0.6 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 2.2 g
COUNTRY GRAVY
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
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
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
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
GRANDMA'S COUNTRY BREAKFAST GRAVY
Are you hankering for the Country Breakfast Gravy like Grandma used to make? Maybe some of you have never tasted REAL homemade gravy over fresh baked biscuits. That stuff they serve at most restaurants these days is usually out of a gallon can, or started from a mix in a bag. You can easily identify it because it has a slightly-gray undertone, kind of like cream of mushroom soup's color and texture. Don't get me wrong - I love cream of mushroom soup. But I wouldn't put it on a biscuit. Give this creamy, rich GRAVY a try. You'll get the hang of it quickly, and pretty soon, as your fame spreads, people will be hounding you to make it for them.
Provided by NanaRhonda
Categories Breakfast
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.
Nutrition Facts : Calories 313.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 46.4, Sodium 467.7, Carbohydrate 35.3, Fiber 0.7, Sugar 4.7, Protein 14.1
COUNTRY SAUSAGE GRAVY
The men in my family love this truly country breakfast dish because of its hearty flavor. I love it because it's so easy to make.
Provided by Taste of Home
Time 20m
Yield 4-6 servings (3-1/2 cups gravy).
Number Of Ingredients 8
Steps:
- In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits.
Nutrition Facts :
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