Page 155 - Harrington Family Recipes

Classic Cream Gravy

Recipe By :Texas Home Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup pan drippings
3 tbsp all-purpose flour
2 c evaporated milk
1 c beef stock -- unsalted
1/2 tsp black pepper -- or to taste
salt -- to taste

After cooking a chicken-fried steak or similar dish, pour off the top fat
through a strainer, leaving about 1/4 cup of the pan drippings in the
bottom of the skillet. Return any browned cracklings from the strainer to
the skillet before starting on the gravy. Place the skillet over med.
heat. Sprinkle in the flour, stirring to avoid lumps. Add the evap. milk
and stock. Simmer until the liquid is thickened and the raw flour taste is
gone, about 3 minutes. Stir the gravy up from the bottom frequently,
scraping up any browned bits. Add the pepper and salt to taste. The gravy
should have a strong peppery flavor, add more pepper as needed. Spoon over
steak and mashed potatoes. Serve immediately.

NOTE: Made this 6/14/99 to serve with Chicken Fried Steak. Since there was
so much oil, I just scooped out 1/4 of oil along with whatever cracklin's
came along. The next time I will use more flour to make it thicker.
Delicious gravy, however. f.j.

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Per Serving (excluding unknown items): 317 Calories; 23g Fat (66.0%
calories from fat); 9g Protein; 17g Carbohydrate; trace Dietary Fiber;
37mg Cholesterol; 664mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Non-Fat
Milk; 4 1/2 Fat.

NOTES : Made this on 12/11/2002. Actually I just made my regular
no-recipe gravy. The difference is that I used regular
milk instead of evaporated milk and beef stock. When I
made the chicken fried steak I only had about 1/4 cup of
drippings left. So I had nothing to pour off.

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