Chicken fried steak isn't complete without a perfectly crafted gravy. This isn't just any gravy; it's a rich, savory sauce that elevates the crispy, tender steak to new heights. This recipe focuses on creating a gravy that complements the flavors of the chicken fried steak without overpowering them. We'll cover everything from choosing the right flour to achieving that perfect consistency, ensuring your gravy is the star of the show.
What Makes This Chicken Fried Steak Gravy Recipe Special?
This recipe differs from others because it emphasizes building flavor from the ground up. We'll start with a roux, the foundation of any good gravy, and then gradually incorporate flavorful components to create a depth of taste that many recipes miss. We’ll also address common gravy-making problems and offer troubleshooting tips.
Ingredients You'll Need:
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 3 cups milk (whole milk recommended for richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder (optional, but adds depth)
- 2 tablespoons chicken drippings (from pan-frying the chicken fried steak – this adds incredible flavor!)
Step-by-Step Instructions:
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Make the Roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes, until the mixture is smooth and bubbly. This is your roux, the base of your gravy. Don't rush this step; a properly cooked roux is key to a smooth, non-lumpy gravy.
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Slowly Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps. Continue whisking until the gravy is smooth and thickened.
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Season and Simmer: Add the salt, pepper, garlic powder, and onion powder (if using). Stir well to combine. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
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Incorporate Chicken Drippings (Optional but Highly Recommended): Stir in the chicken drippings from your pan-fried chicken fried steak. This adds an intense depth of flavor that significantly elevates the gravy.
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Adjust Consistency: If the gravy is too thick, add a splash more milk. If it's too thin, simmer it uncovered for a few more minutes until it reaches your desired consistency.
Troubleshooting Common Gravy Problems:
H2: My gravy is lumpy!
Lumpy gravy is usually caused by adding the milk too quickly or not whisking constantly while making the roux. To fix this, try whisking the gravy vigorously or using an immersion blender to smooth it out. For future attempts, make sure to add the milk gradually and whisk continuously.
H2: My gravy is too thick/thin.
Too thick? Add a little milk or chicken broth. Too thin? Simmer it uncovered for longer until it thickens to your liking. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
H2: What type of milk is best for gravy?
Whole milk is generally preferred for its richness and creaminess. However, you can use 2% or skim milk, but the gravy may be slightly thinner and less rich.
H2: Can I make this gravy ahead of time?
Yes, this gravy can be made ahead of time and reheated gently on the stovetop. Store it in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
Serve this delicious gravy immediately over your crispy chicken fried steak. It’s also wonderful over mashed potatoes, biscuits, or rice.
Enjoy your perfectly crafted chicken fried steak gravy! Let me know in the comments how yours turns out.
