Dry Country Gravy Mix Recipe Recipes Recipe For Zucchini

READY GRAVY MIX

Steps:

• In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 8 batches (1 cup total)., To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

COUNTRY GRAVY MIX OAMC

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.

COUNTRY GRAVY MIX

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.

MOM'S COUNTRY GRAVY

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.

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.