Kentucky Cream Gravy Food

KENTUCKY FRIED STEAK WITH CREAM GRAVY

Steps:

• NOTE: THIS RECIPE REQUIRES 2 1/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY. (STEP ONE): GRIND 16 saltine crackers in a food processor until crumbly; ADD 1 1/2 cups all purpose flour and 2 1/2 tablespoons prepared Recipe #453973; PULSE mixture until it is coarsely powderized; POUR the mixture into a large resealable container or Ziploc bag.
• FILL a large bowl with almost-hot water; SOAK cube steaks in water for a minute or two.
• CUT cube steaks into serving-size portions (steaks will shrink, then puff slightly after frying); PLACE 1 cube steak at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat steaks until evenly and generously breaded.
• PLACE breaded cube steaks on a wire rack; BREAD remaining steaks; ALLOW to rest and absorb the breading for a few minutes before frying.
• PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
• PREPARE the CREAM GRAVY: Melt 3 tablespoons salted butter or pork fat over medium low heat in a large saucepan, Stir in 3 tablespoons all-purpose flour. Cook until bubbly but not browned. Warm 2 cups milk in a microwave oven. Whisk constantly while adding warmed milk to butter/flour roux all at once, until smooth. Raise heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika. Whisk constantly until mixture begins to bubble. Reduce heat to medium. Cook until completely thickened and flavors develop, whisking often. Adjust seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk). Reduce heat to lowest setting. Cover gravy loosely and stir occasionally until served.
• ADD breaded cube steaks one at a time, carefully with tongs into the deep-frying oil without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time).
• DEEP-FRY cube steaks about 7 minutes until golden brown and fully cooked, depending on portion/size (when center reaches 145°F when tested with an instant-read thermometer).
• PLACE cube steaks onto absorbent paper to drain.
• SERVE with the cream gravy and enjoy!

KFC POTATO AND GRAVY

Steps:

• Peel and cut potatoes into 3cm / 1.25" cubes.
• Place in a pot, add 1 tbsp salt and water so it's 5cm / 2" above potatoes.
• Bring water to a boil, then boil for 15 minutes until potatoes are very soft and starting to fall apart.
• Drain, leave in colander to steam dry for 3 minutes.
• Meanwhile, melt butter in a saucepan over medium high heat. Add cream and milk, heat until just before simmer - do not let it boil. Remove from stove.
• Pass potato through a potato ricer (Note 1) or use a masher with holes. Do not use beater - will make it dense.
• Add hot milk mixture, 1/2 tsp salt and 1/4 tsp pepper. GENTLY stir until mixed through.
• Taste for salt and pepper, add more if needed.
• Transfer into serving bowl. Pour over Gravy and serve immediately with anything and everything!
• For a KFC at home experience, serve with homemade Fried Chicken (it's better than KFC!)

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

Steps:

• Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
• Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
• Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
• To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

KFC® COPYCAT GRAVY

Steps:

• Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.
• Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

CREAM GRAVY

Steps:

• Heat skillet.
• Add oil.
• Add flour when oil is hot.
• Salt and pepper.
• Cook over medium high heat to cook flour almost brown.
• Add milk and stir till the desired thickness.

HAMBURGER CREAM GRAVY

Steps:

• Heat bacon drippings or oil in a large skillet over medium-hi heat; add ground beef and onion and cook and stir, breaking meat into small crumbs, until meat and onions have browned, about 7 minutes.
• Push meat to side of pan and drain off all but 1 1/2 tablespoons pan drippings; return to low heat and whisk flour into pan drippings until smooth.
• Slowly add milk and stir until smooth.
• Move meat back into center of pan and stir to coat with gravy; cook until thickened, season with salt and pepper to taste and serve over split baking powder biscuits, toast or corn bread or over mashed potatoes.

KENTUCKY CHOCOLATE GRAVY

Steps:

• In a medium saucepan, melt the butter over medium-high heat.
• Add cocoa powder and stir together.
• Add the sugar and 2 cups of milk to the pan---add the milk slowly, stirring constantly.
• Mix the cornstarch and remaining 1/4 cup of milk until smooth.
• Stir into pan.
• Allow the contents to boil, but stir constantly until the mixture thickens into a gravy-like consistency; it shouldn't take more than 1 or 2 minutes.
• Add more milk, if necessary.
• Serve over hot biscuits and butter.

VINEGAR GRAVY

Steps:

• Melt the butter in a large frying pan.
• Cook it until it is a medium dark brown.
• Carefully add the vinegar.
• Be real careful because the vinegar will cause the butter to boil and foam.
• When it is done foaming pour into a gravy boat and serve.

BIG BATCH CREAMY GRAVY FOR A CROWD

Steps:

• Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
• Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.

KENTUCKY CREAM GRAVY

Steps:

• MELT 3 tablespoons butter over medium low heat in a large saucepan; STIR in 3 tablespoons all-purpose flour.
• COOK until bubbly but not browned.
• WARM 2 cups milk in a microwave oven.
• WHISK constantly while adding warmed milk to butter/flour roux all at once, until smooth.
• RAISE heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika.
• WHISK constantly until mixture begins to bubble.
• REDUCE heat to medium.
• COOK until completely thickened and flavors develop, whisking often; ADJUST seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk).
• REDUCE heat to lowest setting; COVER gravy loosely and stir occasionally until served.
• SERVE with your favorite Southern-style dishes and enjoy!