17 quick milk gravy Recipes

bulk pork sausage, king arthur unbleached all-purpose flour, milk, warm biscuits, halved

ground beef, onions, chopped, king arthur unbleached all-purpose flour, beef bouillon granules, salt, pepper, milk, baked potatoes

skinless chicken breasts, fresh thyme or 2 tbsp dried thyme, salt and pepper, butter, flour, chicken broth, milk or 1/2 cup half-and-half, gouda cheese, shredded

beef steaks, cubed, flour, flour, salt , plus more to taste, black pepper , plus more to taste, paprika , plus more to taste, vegetable oil, milk, divided

giblets and neck from turkey, chopped onion, chopped celery, ground white pepper , or to taste, dry turkey gravy mix, chicken broth , or more as needed, turkey drippings, quick-mixing flour (such as wondra), milk (optional)

buttermilk, onion powder, chopped fresh parsley, chopped fresh tarragon, chopped fresh sage, paprika, ground cayenne pepper, skinless, boneless chicken breast halves, halved, all-purpose flour, garlic salt, onion salt, ground cayenne pepper, salt and ground black pepper to taste, eggs, whole milk, ground black pepper to taste, grapeseed oil for frying, all-purpose flour, quick-mixing flour (such as wondra), whole milk, salt and ground white pepper to taste

extra-virgin olive oil, bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick ), salt, divided, black pepper, divided, chopped shallots, chopped fresh thyme, sliced exotic mushroom blend, madeira wine or dry sherry, hot strong brewed coffee, divided, lower-sodium tomato juice, sherry vinegar, ground red pepper, cornstarch, reduced-fat milk, divided, uncooked quick-cooking grits, butter

country ham , store brought (sliced), strong coffee, water, butter, beef bouillon cube, grits, water, milk, salt, quick cooking grits , not instant, (like quaker), butter

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

lean bacon or 4 slices turkey bacon, water, salt, quick-cooking grits, pepper, smart balance butter spread , with flax seed oil, eggs, milk, pepper, garlic powder, onion powder, dried parsley, cheese sauce or 1/4 cup cheddar cheese soup, sausage gravy, shredded cheddar cheese

milk, butter, salt, freshly ground white pepper, quick white grits, fresh ham steak, (not cooked ) either 1 large steak or 2 (1/2 pound) steaks, strong coffee, white bread, toasted and brushed with butter

reduced fat refrigerated biscuit dough (8 biscuits), vegetable oil, meatless sausage (lightlife gimme lean is good), all-purpose flour, low-fat milk (rice milk works well), salt, fresh ground black pepper

country ham, store bought, sliced, fat from the ham, coffee, water, butter, beef bouillon cube (optional), grits , recipe follows, water, milk, salt, quick cooking grits, not instant (suggested: quaker), butter

idaho potatoes, peeled and cut in 2-inch cubes, salt, boneless, skinless chicken breasts, chopped fresh thyme leaves, freshly ground black pepper, evoo ( extra-virgin olive oil), head of broccoli, trimmed and cut into florets and 1-inch cubes, butter, all-purpose flour, chicken stock, milk or half-and-half, shredded gouda cheese