Chicken Fried Steak Gravy.

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brisketboy
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2011/09/14 09:53:43 (permalink)

Chicken Fried Steak Gravy.

Good morning all. Once again I come to you for some advice and methods. My wife of lo these many years can make a chicken fried steak with the best of them. However the white gravy is another story. Adjectives fail me when trying to describe it. Any help is greatly appreciated.
#1

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    6star
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    Re:Chicken Fried Steak Gravy. 2011/09/14 12:08:57 (permalink)
    Here is a recipe for it from the Food Network:
     
    1 cup oil 
    2 cups all-purpose flour
    1 teaspoon ground black pepper
    1 tablespoon salt
    1 quart whole milk
     
    Mix the 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.

    #2
    edwmax
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    Re:Chicken Fried Steak Gravy. 2011/09/14 14:06:20 (permalink)
    I would use chicken broth instead of water and may be a little chicken bouillon (cut back on the salt) to have a nice chicken flavor to the gravy.    ... It is chicken fried steak, isn't it?   ....
    #3
    rebeltruce
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    Re:Chicken Fried Steak Gravy. 2011/09/14 15:22:14 (permalink)
    Leave about four tablespoons of drippings in the pan, add about four tablespoons of flour to the drippings and cook over med heat four 3-5 minutes...keep the roux moving the whole time with a wisk..I like it to be just a very light tan color adds a bit of a nutty flavor.
     
    Add cool or room temp milk slowly, whisking constanly until you get the thickness you like...about 3-4 cups more or less, or use 1/4 Chicken Broth and 3/4 milk......once it loosens up let it cook and add liquid until it's as loose or as thick as you like.
    #4
    brisketboy
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    Re:Chicken Fried Steak Gravy. 2011/09/14 15:40:54 (permalink)
    Thanks one and all. This time I made her sit down and read all your inputs. She'll get it sooner or later. I may even try my hand at it.
    #5
    Rusty246
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    Re:Chicken Fried Steak Gravy. 2011/09/14 16:14:07 (permalink)
    Just me(maybe)but I prefer to use a fork throughout the gravy process switching to a whisk towards completion.  I just find I get ALL of the flour/oil incorporated that way.
    #6
    mar52
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    Re:Chicken Fried Steak Gravy. 2011/09/14 16:15:48 (permalink)
    Bacon fat or scrapings (fond) from the bottom of the pan after frying the chicken fried steak....
     
    Put in a couple tablespoons of flour into the hot grease and stir it around until the flour is cooked to lose that faw flour taste....  Then pour in your milk... as much as you want.  For me the more the better, stirring and cooking it down to the consistancy you want....  Be sure to season with salt and LOTS of pepper and to seal the deal...  A PINCH OF SUGAR.
    #7
    dimmie2
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    Re:Chicken Fried Steak Gravy. 2011/09/14 19:16:54 (permalink)
    Yep, a pinch of sugar makes the gravy so much better. 
     
    I have also been known to add a dash of Worcestershire Sauce too.
    #8
    Foodbme
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    Re:Chicken Fried Steak Gravy. 2011/09/15 03:16:30 (permalink)
    I assume she pan fries the CFS?
    Using the same pan as the CFS is cooked in is a MUST!
    Make a roux!
    Make a 50-50 blend of whole milk and !/2 and 1/2 to get a rich creamy gravy!
    As mentioned, lottsa pepper.
    Sometimes I cut back on the pepper and use Tony's Cajun Seasoning & pepper.
    #9
    MellowRoast
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    Re:Chicken Fried Steak Gravy. 2011/09/15 06:18:14 (permalink)
    Worcestershire sauce, fresh black pepper, and a dash of cayenne.  Tony's does sound good.
    post edited by MellowRoast - 2011/09/15 08:13:21
    #10
    doggydaddy
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    Re:Chicken Fried Steak Gravy. 2011/09/15 07:30:12 (permalink)
     
     
    Take all these recipes and use them as a synthesis for your recipe. It is hard to mess up cream gravy,(bechamel) is a culinary basic, like tomato sauce, and everybody has a recipe they like.  I like 6star's recipe, you can make a quart of gravy for chicken fried soup, serves two.... I am guessing that your recipe fails to strain the bits and pieces.
    What is wrong with it?
     
    mark
    #11
    MellowRoast
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    Re:Chicken Fried Steak Gravy. 2011/09/15 08:05:08 (permalink)
    You're right, it's hard to mess up cream gravy, but some restaurants I've been to manage to do so. " />
    post edited by MellowRoast - 2011/09/15 08:08:32
    #12
    claracamille
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    Re:Chicken Fried Steak Gravy. 2011/09/18 07:34:45 (permalink)
    rebeltruce

    Leave about four tablespoons of drippings in the pan, add about four tablespoons of flour to the drippings and cook over med heat four 3-5 minutes...keep the roux moving the whole time with a wisk..I like it to be just a very light tan color adds a bit of a nutty flavor.

    Add cool or room temp milk slowly, whisking constanly until you get the thickness you like...about 3-4 cups more or less, or use 1/4 Chicken Broth and 3/4 milk......once it loosens up let it cook and add liquid until it's as loose or as thick as you like.

    Rebel,
    I make my gravy very much in the same way with the addition of lots of black pepper.  I like to use my pepper grinder for this, set on coarse ground so you can see & taste the pepper.
    #13
    rebeltruce
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    Re:Chicken Fried Steak Gravy. 2011/09/18 19:06:47 (permalink)
    claracamille

    rebeltruce

    Leave about four tablespoons of drippings in the pan, add about four tablespoons of flour to the drippings and cook over med heat four 3-5 minutes...keep the roux moving the whole time with a wisk..I like it to be just a very light tan color adds a bit of a nutty flavor.

    Add cool or room temp milk slowly, whisking constanly until you get the thickness you like...about 3-4 cups more or less, or use 1/4 Chicken Broth and 3/4 milk......once it loosens up let it cook and add liquid until it's as loose or as thick as you like.

    Rebel,
    I make my gravy very much in the same way with the addition of lots of black pepper.  I like to use my pepper grinder for this, set on coarse ground so you can see & taste the pepper.

     
    I didn't mention S&P, i just assumed that everyone knows to season accordingly...but no doubt a good amount of fresh ground black pepper is a must!

    #14
    mar52
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    Re:Chicken Fried Steak Gravy. 2011/09/18 19:12:13 (permalink)
    A very tiny grinding of nutmeg is also good.
    #15
    Russ Jackson
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    Re:Chicken Fried Steak Gravy. 2011/10/06 11:17:12 (permalink)
    #16
    chewingthefat
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    Re:Chicken Fried Steak Gravy. 2011/10/07 12:29:05 (permalink)
    Another option is to fry some ground up sausage in the same pan then do the above described roux using chicken broth AND heavy cream
    #17
    ann peeples
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    Re:Chicken Fried Steak Gravy. 2011/10/07 12:39:40 (permalink)
    Its great you mentioned that, ctf. When I have just a bit of sausage gravy left from serving with biscuits, I dilute with a bit of cream, maybe add a bit more flour, and serve it over chicken fried steak.A bit hit!!
    #18
    ces1948
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    Re:Chicken Fried Steak Gravy. 2011/10/07 20:01:48 (permalink)
    This may seem like blasphemy to some but it tastes great and is nearly foolproof. This came from Publix apron meals and was featured last week.
    Here is the gravy recipe.
    Use the same pan you fried the steaks in. There should be an ample amount of crusty bits left from cooking the steaks.
    Take a 2 1/2 oz envelope of sausage gravy or peppered gravy dry mix and add it to the pan then slowly add a 12 oz can of evaporated milk and a cup of water. Stir constantly and cook on low for about 3 minutes.
    That's it. Enjoy!
    #19
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