This southern favorite is guaranteed to please any workin' man, or woman.
After frying up those delicious meats, the brown, crispy drippings left in the skillet are the basis of the magic for this wonderful gravy. (Keep meats covered and warm while making gravy.)
Depending on how much fat or oil is leftover from the meat, add lard or oil to equal about 2 tablespoons and use to de-glaze drippings.
Increase heat in pan to medium-high. Add flour to oil and mix to form a roux. Add salt and a generous amount of black pepper.
Stir in center of pan until roux begins to brown and just starts to smoke. Slowly add milk while stirring constantly, and increase heat somewhat when all milk has been added.
Continue to stir and reduce until gravy reaches desired thickness. Add salt and pepper, to taste.
Serve on biscuits, mashed potatoes, chicken-fried steak, and it's even delicious on steamed white rice!
You're welcome.
*Skillet drippings: from pork chops, fried chicken, bacon, chicken fried steak, etc.
Submitted by: vis17stu
