Cream gravy is a staple of Texas cuisine, served with french fries, fried chicken, chicken fried steak, mashed potatoes, scrambled eggs, well, just about anything that hits the table can be made better with cream gravy.
Ingredients:
3 tbsp. fat
3 tbsp. all-purpose flour
2 cups milk
salt
cracked pepper
Preparation:
In a skillet, heat fat over medium heat. Add flour and whisk together. Your mixture should still be a liquid. If it is dry or crumbly, add more fat. Otherwise you will end up with lumpy gravy. Continue to stir the flour mixture until the flour is cooked. The flour will cook in about a minute, but the longer you cook the flour, the better your gravy will taste. This is a trade off though. As the flour cooks, it browns, which results in a tan colored gravy. It's not as pretty, but it tastes good.
When your flour is cooked, pour in the milk all at once and whisk to mix. Then leave it alone. I mean it. Don't touch your gravy again until it starts to boil.
When the gravy starts to boil, whisk it together. If your gravy is a little thick, add some milk. If it is a little thin, boil it for a few seconds to reduce. Turn off the heat. Season with salt and fresh cracked pepper to taste.
Serves: 4Prep time: 5 minutes
You can also read the original post The Rest is Gravy.
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