Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
An Irresistible Dish
Cream gravy is just one of those irresistible items that just about everyone loves. It's such a versatile ingredient that it can be used with so many different meals. We love putting it on our homemade biscuits, on toast, on chicken fried steak, on my oven-fried chicken, and even on my Salisbury steak. You really can't go wrong with a yummy cream gravy recipe, and it's even better when you can share it with good friends.
This last week we had some good friends over for breakfast for lunch. We made my homemade quiche and biscuits and gravy together. She cooked up a batch of sausage in the pan first (in lieu of using oil) before adding in the flour, seasonings and milk. We ate so much that no one was hungry for dinner later. It was amazing, and we've been eating the leftover gravy on just about everything this last week.
There's nothing quite like good food and good company. We enjoyed the entire afternoon together, though most of that time was spent cooking and eating. We'll have to make sure and share more of the great recipes we make together with you in the future. For now, let's get you making some of your own cream gravy!
|Cook time||Ready in||Yields|
About 3 cups of gravy
- 2 tablespoons coconut oil
- 2 tablespoons whole wheat flour
- 1 cup organic white milk
- 1 cup chicken or beef broth, homemade preferred
- 1 teaspoon pink Himalayan salt
- 1 teaspoon black pepper
- Start by melting your coconut oil in a medium skillet over medium heat.
- Add in your flour and whisk to combine.
- Follow that by slowly adding in your milk and whisking again to get any lumps out. Lower your temperature to medium-low.
- Add in your chicken broth and whisk again to get a smooth mixture.
- Finally, season your soup.
- Allow cooking on the stove until it starts thickening up.
- We like ours over biscuits for breakfast or chicken fried steak for dinner. It's even amazing over mashed potatoes.
How to Serve Your Gravy
I'm going to make some oven-fried chicken and garlic mashed potatoes tonight to finish off the last of this amazing gravy. We are currently in the middle of a huge move right now across the country to a completely different lifestyle, living on some land. And one great thing about moving is that we always have to get rid of all of our food. We currently have two freezers and a fridge full of food to empty in the next month, so we are cooking away.
I have a fantastic excuse not to cook simply and cheaply but to bust out all of my favorite meals. You know I'm going to be making my quiche that calls for around 12 eggs and all of my cookie recipes that eat up all of my butter. Last night I made Chicken Broccoli Alfredo Pasta with my yummy Alfredo sauce. I don't make it often, as it takes a whole cup of butter and 8 ounces of cream cheese.
Feel free to experiment with this recipe. Maybe you like your gravy a bit thinner and need more milk, or thicker and need less milk. You might like other kinds of meat in your gravy or other flavors. You could try to cook sausage or bacon in the pan first for an even different flavor.
Cooking is a lot of fun, and experimenting with your recipes is even better. I always encourage my readers to try different things, as I don't even follow recipes to the tee myself. I think I use actual measuring cups and spoons for your benefit. Give some new things a try, and tell me how they worked out. You just may discover the next best recipe!
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© 2018 Victoria Van Ness