Roxie's Pan Gravy
Category:
Courtesy of Scott Roberts, owner of Salt Lick
Roxie made this gravy in the pan after she finished frying different meats. It is very versatile. In the mornings you can crumble sausage into it and serve over biscuits. At lunch and dinner it is great over chicken-fried steak or venison. On Sunday, when it is made in the fried chicken pan, it is good with hot buttery mashed potatoes.
1 batch makes 1 cup.
Super easy
Email
PrintIngredients
For 1 Batch(es)
Cream
- 2 tablespoons fat (meat drippings)
- 1 1/2 tablespoons Gold Medal Wondra flour
- 1 cups cold water or milk
- Salt and pepper to taste
Roxie's Pan Gravy Directions
- Remove frying pan from heat and pour off fat (do not clean pan); measure amount needed and add back to pan. Add flour, and stir into fat. Pour in cold liquid. Stir to blend thoroughly. Return to heat, and while stirring constantly bring to a boil. Boil for 1 minute. Season to taste and serve.
- Pan gravy tip: When you make cream gravy, the best way to keep from forming clumps is to use very cold water or milk and to stir vigorously. You may have to try it a few times to get it just right. As they say, practice makes perfect.
|
|
|