Semi-homemade country gravy?

Question

I have a hard time making country gravy that actually tastes good. I need some for chicken fried steak and I bought a packet of country gravy mix. The recipe I have for homemade gravy says to use 2 tbs flour.. do you think if I use 2 tbs of the mix instead it will taste better and work???

Answer 1

Chicken Fried Steak with Gravy

Yield:  4 servings

2 packages garlic-ranch salad dressing mix

1 cup all-purpose flour

Ground black pepper

1 egg, lightly beaten

2 cups buttermilk

1 pound cubed steak, cut into 4 pieces

Oil, for frying

Mashed potatoes, for serving

Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.

Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.

Gravy:

1 cup buttermilk

1 cup chicken broth

1 (2.64-ounce) package gravy mix

To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.

hope this helps.            good luck and enjoy.

Answer 2

It may - but ya know what?  After years of struggling to make good gravy - I just buy the jarred stuff now - it's GOOD - it's easy and if I want to I can add a half cup of water and some boillion to it just to make more of it and thin it out a bit.

Answer 3

Probably.

If you want to improve the taste of your homemade country gravy, add a tblsp of beef stock or a beef bouillon cube.  Then it won't taste so much like a paste of flour, milk and oil... which is all country gravy is anyway!

Answer 4

The Country Gravy Mix that you buy is very very Peppery. It is almost like a peppercorn gravy. Country gravy is very simple to make...Here is how to do it:

After you cook your chicken, remove it from the pan and keep it warm somewhere (oven). Your skillet will have a bunch of drippings in it, sprinkle your flour over the drippings and stir to make a goopey mess. With your heat on Med-High, Slowly start adding milk into it as you stir. When the milk starts to boil, lower the heat and cook for 2-3 minutes stirring constantly. It will thicken as it cools. Do a taste test and see how much salt or pepper you want to add. Done!!

Good Luck!

Answer 5

Country gravy is listed with sausage is that the kind of gravy you want?

Sausage Gravy For Chicken Fried Steak

Yield: 4 Servings

1 lb Sage-flavored bulk pork

Sausage

2 tb Finely chopped onion

6 tb All-purpose flour

1 qt Milk

1/2 ts Poultry seasoning

1/2 ts Ground nutmeg

1/4 ts Salt

Dash Worcestershire sauce

Dash hot pepper sauce

Crumble sausage into a large saucepan; cook over medium-low heat. Add

onion; cook and stir until transparent. Drain, discarding all but 2

tablespoons of drippings. Stir in flour; cook over medium-low heat

about 6 minutes or until mixture bubbles and turns golden. Stir in

milk. Add seasonings; cook, stirring, until thickened.

Serve over biscuits or over chicken fried steak.

No you cant use the mix with your recipe. You either need to make the mix or make your recipe.  

Answer 6

The gravy from the packets are the best. Everyone always loves my biscuits and gravy, little do they know I use the packet gravy.  The packet has everything already in it flour and seasoning just add milk or water.  Milk will give it a more creamy taste.

Answer 7

http://kraftfoods.com/kf/recipes/perfect...

Answer 8

Make a chicken gravy instead. Packet gravy is wayyyyy to salty and yucky.

Melt a couple tbsp of butter in a pan. Sprinkle in some flour, you want it the consistency of wet sand. Let it bubble just a few minutes. Add some chicken stock or some chicken bullion and water. Add canned milk. The canned milk is very important, it is thicker and creamier. Slowly add the liquid letting the gravy thicken after each addition.

When you get the consistency you want add a little celery salt, seasoned salt, onion powder, and granulated garlic. Also a tiny bit of white pepper.

The make brown/beef gravy use beef bullion/base and kitchen bouquet (it will color and lightly flavor the gravy)