Gravy is by far my favorite food accessory!
This recipe is so simple to make! Simply use the pan drippings (grease) from the meat you just fried. In this case, I had just fried up some yummy Fried Deer Steak but you can also use the pan drippings from other fried meat like chicken, bacon, and cube steak.
If you don't have drippings available, you can substitute with oil, butter, lard, or shortening. Now, let's get to cooking…
Other Recipes You'll Love!
- Chicken Fried Deer Steak
- Boudin Stuffed Pork Loin Wrapped in Bacon
- Southern Homemade BBQ Sauce
- Old Fashioned Creamy Potato Soup
- Southern Chicken and Dressing
Southern Country Gravy
- ¼ cup pan drippings (grease)
- ¼ cup flour
- 3 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
- Turn the burner on medium-low heat and allow grease to get hot again.
- Once grease is hot, add flour a little at a time while stirring non-stop with a whisk. Flour/grease mixture should cook for at least 2 minutes to prevent a "floury" taste to your gravy.
- After 2 minutes, whisk in the milk a little at a time, stirring continuously.
- Let the gravy come to a slow simmer and cook for another 5-10 minutes. Have milk handy and add extra if gravy gets too thick. When gravy is slightly thinner than preferred thickness, remove from heat. (It will continue to thicken as it cools.)
- Stir in salt and pepper.
- Spoon over homemade biscuits, fried steak, mashed potatoes, or use as a yummy dipping sauce for chicken strips and french-fries. Enjoy!