Cream Gravy 2-3 tbls drippings from meat that has been fried or sauted. 2-3 tables of butter enough flour to make a paste when mixing oil butter and flour (I use left over flour mixture from meat I coat with flour to cook that day) 2-4 cups of milk In a good heavy skillet, heat up with oil and butter in the skillet. Once hot add flour alittle at time until a thick paste forms. Add milk, (about 2 cups to start) and stir using a pancake turner by laying pancake turn down flat in pan and stir or the edge of the pancake turn. If the mixture starts to get to thick then add more milk and continue stirring until thickness you desire is acquired. At this point turn the gravy down and add salt and pepper to taste.
Posted on: Thu, 26 Sep 2013 21:03:47 +0000
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