Easy Country Gravy Food

COUNTRY GRAVY

Steps:

• After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
• Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

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 desired thickness.

EASY GRAVY

Steps:

• Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

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.

EASY COUNTRY GRAVY

Steps:

• Heat 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, the mixture MUST be browned!).
• Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain).
• If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.

EASY HOMEMADE BLACK PEPPER GRAVY RECIPE

Steps:

• Melt butter in a heavy, medium-sized sauce pan. Whisk in flour until mixture is creamy smooth and no clumps of flour are left.
• Slowly pour in the milk and continue whisking.
• Add salt and pepper and whisk until well blended.

EASY COUNTRY GRAVY & BACON

Steps:

• Prepare gravy as directed on package.
• Add bacon; cook and stir 1 min. or until heated through.

COUNTRY SAUSAGE GRAVY

Steps:

• Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
• Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
• Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
• Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.

WHITE COUNTRY GRAVY FROM SCRATCH

Steps:

• Heat a large nonstick skillet over medium heat. Add the butter. Once the butter has melted, whisk continuously while you add in the flour, pepper, salt, and garlic powder. Once it has reached a smooth and uniform consistency, remove the skillet from the heat and let it rest for 10 minutes.
• Return the skillet to the stove, and heat over medium heat. Slowly pour in the milk while whisking continuously. Let the gravy cook until it has thickened, stirring occasionally (about 5 minutes).
• Taste and adjust seasonings.

SIMPLE WHITE COUNTRY GRAVY - ONLY 5 INGREDIENTS

Steps:

• cooks out. Continue whisking and letting the butter and flour cook. It'll start smelling buttery and good. You'll see the roux paste get a bit darker in color as it cooks.... That's good! Let it develop to a blond color. This is a simple roux and is the base for country gravy (and other gravies, soups and sauces).
• After the flour and butter roux are done, whisk in milk until smooth. It will start thickening, but continue whisking!
• Once it thickens to a nice thick gravy, it's time to add salt and pepper to season it.

HOW TO MAKE COUNTRY GRAVY

Steps:

• Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
• Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
• Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
• Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

COUNTRY SAUSAGE GRAVY

Steps:

• In a large skillet over medium heat, cook and crumble sausage until no longer pink, about 8 minutes.
• Stir in the butter until melted, then sprinkle with flour. Stir and cook for 1 minute until flour is absorbed.
• Add the milk gradually, stirring constantly so there are no lumps.
• Bring to a simmer, stirring occasionally. This may take 8-10 minutes. After coming to a simmer with lots of bubbling, let cook for 2 full minutes or until thickened. Gravy will continue to thicken as it cools.
• Stir in salt and pepper. Taste and adjust seasoning if necessary.