What's your Gravy recipe? Just made mine. - GoFuckYourself.com - Adult Webmaster Forum

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sortie

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#1

What's your Gravy recipe? Just made mine.

07-17-2009, 01:50 PM

I took a thin steak that was so thin it's not worth making a "real steak" and made
the chicken fried steak thing. Then I was like "Shit, I need some gravy".

I did this :

3 cups water to a simmer.
add salt to taste
add black pepper heavy (habit)
add Mrs Dash spicy mix
stir while adding flour.
simmer and stir 10 minutes
strain out lumps

It was tan colored and I was skeptical but it HIT!!!!!!

I enjoyed it.

But, will somebody tell me how I was really supposed to make it?
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brassmonkey

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07-17-2009, 01:58 PM

i use bac0n drippings add ab0ut 2 teasp00ns maybe up t0 2 table sp00ns fl0ur br0wn add sliced 0ni0ns add ab0ut 2 cups water black pepper let simmer use warm water 0r h0t

Last edited by brassmonkey; 07-17-2009, 01:59 PM.

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#3

07-17-2009, 02:04 PM

Originally posted by sortie

I took a thin steak that was so thin it's not worth making a "real steak" and made
the chicken fried steak thing. Then I was like "Shit, I need some gravy".

I did this :

3 cups water to a simmer.
add salt to taste
add black pepper heavy (habit)
add Mrs Dash spicy mix
stir while adding flour.
simmer and stir 10 minutes
strain out lumps

It was tan colored and I was skeptical but it HIT!!!!!!

I enjoyed it.

But, will somebody tell me how I was really supposed to make it?

you did god job

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sortie

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07-17-2009, 02:04 PM

Originally posted by brassmonkey

i use bac0n drippings add ab0ut 2 teasp00ns maybe up t0 2 table sp00ns fl0ur br0wn add sliced 0ni0ns add ab0ut 2 cups water black pepper let simmer use warm water 0r h0t

Cool, will save some bacon drippings next time.

Is your gravy dark brown?
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sortie

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#5

07-17-2009, 02:06 PM

Originally posted by seeandsee

you did god job

I did like it a lot, just wasn't sure I was really making gravy.
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brassmonkey

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07-17-2009, 02:08 PM

depends 0n h0w l0ng u br0wn it d0nt burn it u can use crisc0 0r any 0il

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Exotic Gold

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07-17-2009, 02:14 PM

Originally posted by sortie

I took a thin steak that was so thin it's not worth making a "real steak" and made
the chicken fried steak thing. Then I was like "Shit, I need some gravy".

I did this :

3 cups water to a simmer.
add salt to taste
add black pepper heavy (habit)
add Mrs Dash spicy mix
stir while adding flour.
simmer and stir 10 minutes
strain out lumps

It was tan colored and I was skeptical but it HIT!!!!!!

I enjoyed it.

But, will somebody tell me how I was really supposed to make it?

That's so far from gravy, I dunno what to call it.

Traditionally a chicken fried steak gets country sausage gravy.

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#8

07-17-2009, 02:20 PM

I'm not much of a gravy person, but because of my Southern roots whenever I fix a big breakfast I make gravy from the bacon or sausage drippings and add flour, water, a bit of milk and crumbled sausage. A must over biscuits for my boys.

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brassmonkey

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07-17-2009, 02:53 PM

Originally posted by PersianKitty

I'm not much of a gravy person, but because of my Southern roots whenever I fix a big breakfast I make gravy from the bacon or sausage drippings and add flour, water, a bit of milk and crumbled sausage. A must over biscuits for my boys.

yes i made myself hungry im grilling steaks and yes gravy & mashed potatoes sum fresh green beens and rolls

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#10

07-17-2009, 02:55 PM

Yummy . sounds good cuz thats the way I do it

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#11

07-17-2009, 03:17 PM

My tip for gravy... any time you make beef or chicken reserve the drippings. Then when you make gravy you can add the other.
So if your making a chicken based gravy add some reserved beef drippings. It gives your gravy a fuller flavor.

Some thing else, unless your going for a white gravy try using corn starch instead. I find some times that flour will change the flavor of the gravy.

My 2 cents

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sortie

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07-17-2009, 03:17 PM

Originally posted by PersianKitty

I'm not much of a gravy person, but because of my Southern roots whenever I fix a big breakfast I make gravy from the bacon or sausage drippings and add flour, water, a bit of milk and crumbled sausage. A must over biscuits for my boys.

Oh yes, that's the breakfast gravy. Famous!

I had that one many times when I was in the army in Alabama.
Not on base, but at restaurants just off the base.

I will try that one for sure!
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07-17-2009, 03:21 PM

Originally posted by DivaShane

My tip for gravy... any time you make beef or chicken reserve the drippings. Then when you make gravy you can add the other.
So if your making a chicken based gravy add some reserved beef drippings. It gives your gravy a fuller flavor.

Some thing else, unless your going for a white gravy try using corn starch instead. I find some times that flour will change the flavor of the gravy.

My 2 cents

Yep, I didn't have any drippings and that seems to be the home run combo.

I was thinking about corn starch while I was making it but thought I was way off.
I knew I had heard that somewhere before.

Cool.

Nothing like making your own food the way you like it.
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#14

07-17-2009, 03:24 PM

I just make gravy with turkey or a roast. I start with the drippings, stir in flour slowly to thicken, then add water, salt, pepper, rosemary, oregano until tasty.

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#15

07-17-2009, 03:30 PM

You didn't say how much flour you used.

With country fried steak you want a thick white gravy and so I always use 50/50 water and flour. The amount of water/flour depends on the amount of oil in the pan. Some people use milk but I just use water.

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brassmonkey

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#16

07-17-2009, 03:52 PM

Originally posted by Dood

You didn't say how much flour you used.

With country fried steak you want a thick white gravy and so I always use 50/50 water and flour. The amount of water/flour depends on the amount of oil in the pan. Some people use milk but I just use water.

Ingredients:
4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour

2 eggs, lightly beaten
1/4 cup lard
1 cup milk
Directions:
1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

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#17

07-17-2009, 04:04 PM

corn starch is very simple and will not clump,(just add starch to cold water and mix, then add to pan) if you want to use flower you should put it in a small bowl then add some of the grease and mix it off to the side until its nice and smooth, then readd it back to the sauce pan, keep heating and stir, no clumps that way,

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07-17-2009, 04:11 PM

I expected this thread to be full of money shot pics. Which begs the question, why did I click it?

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sortie

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#19

07-17-2009, 04:50 PM

Lots of cool ideas in this thread!!!
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07-17-2009, 05:14 PM

i use www.gaygravy.com

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07-17-2009, 09:24 PM

Originally posted by sortie

Yep, I didn't have any drippings and that seems to be the home run combo.

I was thinking about corn starch while I was making it but thought I was way off.
I knew I had heard that somewhere before.

Cool.

Nothing like making your own food the way you like it.

I usually end up making gravy for some thing with dinner every night. With four males in the house we eat a lot of "meat and potato" dinners so you eventually get things down to being as quick as possible. That's when I figured out the trick with mixing your drippings. Get your basics in your skillet then add in any leftover gravy, it never misses ;)

Corn Starch can be a bit tricky so make sure you follow the directions on the package. If you add to much water to the corn starch it won't set up properly and you have to keep adding more.
Another tip with corn starch, don't let it set! Be ready to use the starch/water as soon as you mix it up or it will clump when you pour it into your gravy.

I love to cook, but my specialty is Mexican food.

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#22

07-17-2009, 11:14 PM

For beef gravy.

made in the pan the beef was cooked in.
add a good spoon of roux * softened butter and flour mixed*
get it hot. then deglaze with a glass of red wine
then Good beef stock.. reduced down.
you will now have a thick paste, so add the water from the veggies and maybe 1/2 spoon of mustard for kick.. salt pepper at the end and voila... Gravy.
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#23

07-18-2009, 07:35 AM

Originally posted by brassmonkey

Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

I just made chicken fried steak the other night and that's exactly how I made my gravy. It was really good.
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