Any self respecting Texan should know how to make gravy because: (1) it's a million times better than the stuff they sell in the package and (2) it's ridiculously easy to make. There are probably infinite recipes for gravy but this is how I do mine.
Skillet Gravy "Sort Of" Recipe
Breakfast sausage or bacon
Salt and Pepper
- Brown whatever meat you've decided to use, and render off the fat. Do not drain the fat.
- Sprinkle the meat with some flour. Again I never measure, but probably 3-4 tablespoons will do the trick. Cook the meat and flour together for a couple minutes to cook off the raw flour taste.
- Add approximately 1-2 cups of milk. I usually just pour enough milk to roughly cover the bottom of my skillet. I also add some pickled jalapenos and the juice at this point. However, if you're not addicted to hot food like I am, feel free to skip this step.
- On medium high heat, warm the mixture until it begins to thicken. Stir fairly frequently to avoid lumps. Season with salt and pepper to taste.
- Gravy is fairly forgiving. If it isn't thick enough for your liking you can always toss in some extra flour. Conversely, if you end up with gravy cement add a little more milk to loosen the mixture.
- Once satisfied with consistency, use to smother biscuits, chicken fried steak, or anything else.
Enjoy with a big cup of coffee and watch your troubles ebb away.