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 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.

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