Pan Milk Gravy
There is no substitute for making gravy from the drippings in a cast iron skillet, whether you've cooked fried chicken or country-fried steak. Pan gravy is rich, peppery, and a wonderful dip for biscuits, too.
- Prep Time: 5 minutes
- Yield: 4 Servings
- ½ cup reserved beef pan drippings and oil
- ¼ cup all-purpose flour
- 1 cup whole milk plus more for thickening
- 1 tsp salt
- ½ tsp black pepper
- After cooking country-fried steak, or a similar prepared beef dish with leftover drippings, pour ½ cup pan drippings and oil in a skillet over medium heat. Add the flour and stir until well mixed and pasty.
- Add the whole milk, salt, and pepper, and bring to a slow boil. Add more milk until you have the desired consistency; we prefer a thicker gravy.
- Pour the gravy over your meat and/or potatoes while hot. It goes well with Country-Fried Steak.