Chicken Fried Steak Gravy
As promised, here is the recipe and step-by-step guide for the creamy pan gravy I serve with Chicken Fried Steak. Homemade gravy can feel intimidating, but the basic method is simple: combine fat and flour to make a roux, then gradually whisk in milk until the gravy is smooth and thick. Read through the instructions before you begin, measure everything first, and keep your whisk close by. Once you understand the rhythm, you can make comforting country gravy without relying on a packet.
I make this gravy with the flavorful drippings left after frying the steaks, so every spoonful tastes like it belongs with the main dish. You only need pan drippings, all-purpose flour, milk, salt, and pepper. The exact amount of flour and milk depends on how much fat is in the pan and how thick you like your gravy, so use the guide below and adjust as you go.
This same method works with drippings from fried chicken, pork chops, bacon, or breakfast sausage. Each one creates a slightly different flavor. Sausage often leaves less fat, so you may not need to drain the pan before adding flour. If you do not have enough drippings, add a little butter to reach the amount needed for the roux.
Are you craving gravy yet? Let’s make a batch that is creamy, peppery, and ready to spoon over something warm.
If you want a gravy not made with the grease, but still good enough to lather on top of the steaks, try my Country Peppered Gravy!
What You’ll Need
- About 1/4 cup pan drippings or a combination of drippings and butter
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups milk, preferably whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/2 to 1 teaspoon freshly ground black pepper
- Optional: a pinch of garlic powder, onion powder, seasoned salt, or cayenne
The most important ratio is equal parts fat and flour. For a smaller batch, use 2 tablespoons of each and begin with about 1 cup of milk. For a larger batch, keep the fat and flour equal and add milk gradually until the consistency is right.
How to Make Chicken Fried Steak Gravy
- Measure the drippings. After frying the steaks, carefully pour off the excess oil, leaving about 1/4 cup in the pan. Keep the browned bits because they add flavor. If the pan has very dark or burned crumbs, remove those first so the gravy does not taste bitter.
- Make the roux. Place the pan over medium heat. Sprinkle in the flour and whisk until it is completely blended with the fat. Cook for 1 to 2 minutes, whisking constantly. The mixture should look smooth and lightly golden, not dark brown.
- Add the milk slowly. Pour in about 1/2 cup of milk while whisking. At first the mixture may become very thick; that is normal. Once it is smooth, add the remaining milk in small additions, whisking well after each one.
- Simmer and season. Reduce the heat to medium-low and cook for 3 to 5 minutes, stirring often, until the gravy coats the back of a spoon. Season with salt, plenty of black pepper, and any optional spices you enjoy.
- Adjust and serve. If the gravy is too thick, whisk in another splash of milk. If it is too thin, let it simmer for another minute or two. Taste one last time, then serve it hot.
Tips and Tricks for Smooth Gravy
- Whisk before the milk goes in. A smooth roux is the foundation of lump-free gravy.
- Use room-temperature or slightly warm milk. It blends into the hot roux more easily than ice-cold milk.
- Add liquid gradually. Small additions give you more control and make it easier to whisk out lumps.
- Keep the heat moderate. High heat can scorch the milk or thicken the gravy before the flour has time to cook properly.
- Remember that gravy thickens as it cools. Take it off the heat when it is just a little thinner than you want it on the plate.
- Fix lumps quickly. Whisk vigorously first. If needed, carefully pour the gravy through a fine-mesh strainer and return it to the pan.
- Fix over-salted gravy. Add a little more milk, then simmer briefly and taste again.
Fun Gravy Facts
- The flour-and-fat mixture used to thicken this gravy is called a roux. Cooking it briefly removes the raw flour taste.
- The browned bits left in the pan are often called fond. They dissolve into the gravy and give it extra savory flavor.
- White country gravy and brown gravy use similar thickening methods, but country gravy is usually made with milk while brown gravy commonly starts with stock or broth.
- Black pepper is more than a garnish here. Its sharp, warm flavor balances the richness of the milk and fried drippings.
Serving Suggestions
Spoon the gravy generously over chicken fried steak and serve it right away while both are hot. Mashed potatoes are the classic side because they catch every bit of gravy, but biscuits, toast, hash browns, rice, or roasted potatoes are delicious too. For a full comfort-food plate, add green beans, corn, peas, collard greens, or a crisp salad to balance the richness.
Leftover gravy also makes an easy breakfast. Warm it gently and serve it over split biscuits with eggs, sausage patties, or bacon. You can even use a small amount as the creamy base for a farmhouse-style breakfast bowl.
Storage and Reheating
Let leftover gravy cool slightly, then transfer it to a covered container and refrigerate it promptly. For best quality, use it within 3 to 4 days. Because this gravy contains milk, do not leave it sitting at room temperature for an extended period.
Reheat the gravy in a saucepan over low heat, stirring often. It will thicken in the refrigerator, so whisk in milk a tablespoon at a time until it becomes creamy again. You can also reheat individual portions in the microwave in short intervals, stirring between each one. Bring the gravy fully back up to serving temperature before eating.
Milk-based gravy can be frozen, although the texture may separate after thawing. If you freeze it, use a freezer-safe container, leave a little room for expansion, and thaw it in the refrigerator. Reheat slowly and whisk well to bring the texture back together.
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Rock on!
~Bobbi
Chicken Fried Steak GRAVY
Equipment
Ingredients
- 1/4 Cup Leftover Grease from cooking
- 2 Tbsp Flour Mix (Flour, seasoned salt, Pepper)
- 1 1/2 Cup Milk
Instructions
- Using the 10″ skillet and the leftover grease from whatever you fried, heat the grease (if not already heated) to medium high heat.
- Add the flour mix, constantly stirring to avoid clumping.
- Keep stirring the flour/grease mixture until it turns brown and it starts to “bubble”, slowly boil.
- Add 1 cup of milk and continue to stir until well blended. Allow to come to a slow boil. Add the 1/2 cup of milk until well blended and returns to a slow boil. Turn the heat down to low/simmer for about 5-10 minutes to thicken.
Notes
Nutrition
It’s the best and easiest Country Fried Steak gravy
Thank you so much!! 🙂