Hey there, fellow food lovers! Today I’m gonna share with you one of my absolute favorite comfort food secrets – how to make that dreamy, creamy white gravy that makes chicken fried steak absolutely irresistible. If you’ve ever had a plate of chicken fried steak smothered in velvety white gravy, you know exactly what I’m talking about. It’s basically heaven on a plate!
Making white gravy from scratch might seem intimidating if you’ve never done it before, but trust me, it’s actually super easy. In fact, once you master this simple technique, you’ll never want to use those store-bought mixes again. Let’s dive right in!
What Is White Gravy Anyway?
Before we jump into the recipe, let’s clarify what white gravy actually is. Sometimes called country gravy or cream gravy, white gravy is a staple in Southern cooking. It’s made from a simple roux (butter/fat and flour), milk, and seasonings. The result is a thick, creamy, peppery sauce that’s perfect for drowning your chicken fried steak in deliciousness.
White gravy is different from brown gravy mainly because it uses milk instead of stock, giving it that signature pale color and creamy texture It’s the perfect complement to the crispy coating of chicken fried steak, adding moisture and flavor that’ll make your taste buds dance!
Why Homemade White Gravy Is Worth It
I used to be intimidated by making gravy from scratch, but once I learned how easy it is, I never looked back. Here’s why you should make your own
- It uses simple ingredients you probably already have
- Takes just minutes to prepare
- Has no preservatives or artificial ingredients
- Tastes WAY better than packet mixes
- You can customize the thickness and seasonings
- It impresses the heck out of family and friends!
The Basic Ingredients for White Gravy
One of the best things about white gravy is that it requires just a few basic ingredients:
- Fat (butter or cooking grease)
- All-purpose flour
- Milk (whole milk works best)
- Salt and pepper
- Optional seasonings (more on that later!)
That’s it! These are things most of us have in our kitchens already, which makes white gravy perfect for whipping up anytime you need it
Classic White Gravy Recipe for Chicken Fried Steak
Let’s start with the basics – a simple, foolproof white gravy recipe that’ll complement your chicken fried steak perfectly.
Ingredients:
- 1/4 cup of fat (either butter or reserved grease from frying your steak)
- 1/3 cup all-purpose flour
- 3-4 cups whole milk
- 1/2 teaspoon seasoned salt (or regular salt)
- Plenty of freshly ground black pepper
- Optional: pinch of cayenne pepper for a little kick
Equipment:
- Medium saucepan or skillet (preferably the same one you fried your steak in)
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
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Prepare your fat base
If you’re using the same skillet you fried your chicken fried steak in, pour off most of the grease, leaving about 1/4 cup in the pan. This is where all that good flavor is! If you’re starting fresh, just melt 4 tablespoons of butter in your pan over medium heat. -
Create your roux
Sprinkle the flour evenly over the hot fat and whisk continuously. This creates what’s called a “roux” – the thickening base of your gravy. Cook this mixture for 2-3 minutes until it turns a golden brown color. This step is crucial because it cooks out the raw flour taste. If it looks too greasy, add a bit more flour. If it’s too dry and pasty, add a touch more fat. -
Add the milk
Slowly pour in the milk while whisking constantly to prevent lumps. I usually start with about 3 cups, but you can add more later if you want a thinner gravy. -
Season and simmer
Add the seasoned salt and a generous amount of black pepper. I’m serious about the pepper – white gravy should have a nice peppery kick! Bring the mixture to a gentle boil, whisking frequently. -
Thicken to perfection
Reduce heat and let the gravy simmer for 5-10 minutes, whisking occasionally, until it reaches your desired thickness. Remember that gravy will continue to thicken as it cools, so it’s better to err on the slightly thinner side. -
Taste and adjust
This is the most important step! Taste your gravy and add more salt, pepper, or other seasonings as needed. Under-seasoned gravy is a sad thing indeed. -
Serve immediately
Pour that gorgeous gravy generously over your chicken fried steak and mashed potatoes. Heaven!
Troubleshooting Common White Gravy Problems
Even experienced cooks sometimes run into gravy troubles. Here’s how to fix the most common issues:
Lumpy Gravy
If you end up with lumps, don’t panic! Whisk vigorously to break them up, or in desperate cases, pour the gravy through a fine-mesh strainer.
Too Thick
Simply add more milk, a little at a time, whisking until you reach the desired consistency.
Too Thin
If your gravy isn’t thickening up, mix 1 tablespoon of flour with 2 tablespoons of cold milk in a separate bowl until smooth, then whisk this mixture into your simmering gravy.
Bland Flavor
More salt and pepper! Seriously, white gravy needs plenty of seasoning. You can also add a pinch of garlic powder or onion powder for extra flavor.
Making the Perfect Chicken Fried Steak to Go With Your Gravy
Now that you’ve mastered white gravy, let’s talk about what to pour it over – delicious chicken fried steak! Despite its name, there’s no chicken in chicken fried steak. It’s called that because the steak is breaded and fried similar to fried chicken.
Quick Chicken Fried Steak Recipe:
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Start with cube steak (which is tenderized round steak that’s been extra tenderized) or round steak that you’ve tenderized yourself.
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Set up a breading station with:
- A plate of flour mixed with seasoned salt, black pepper, paprika, and a touch of cayenne
- A bowl with beaten eggs and milk
- Another plate for your breaded meat
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Season each piece of meat with salt and pepper, then dredge in flour, dip in the egg mixture, and then back in the flour again.
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Heat oil and a tablespoon of butter in a large skillet over medium heat.
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Fry the steaks until golden brown on both sides, about 2-3 minutes per side.
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Remove to a paper towel-lined plate while you make your amazing white gravy in the same pan!
Elevating Your White Gravy Game
Once you’ve mastered basic white gravy, you can get creative with these tasty variations:
Sausage Gravy
Brown 1/2 pound of breakfast sausage in your pan before adding the flour to make a roux. The sausage fat replaces some of the butter, and the meat adds amazing flavor. This is perfect for biscuits and gravy!
Herb-Infused Gravy
Add fresh herbs like thyme or sage to your gravy for an aromatic twist.
Garlic White Gravy
Add 1-2 cloves of minced garlic to your roux for a flavor boost.
Cheese Gravy
Stir in 1/2 cup of shredded cheddar or Monterey Jack cheese after your gravy has thickened for a rich, cheesy variation.
What to Serve with Chicken Fried Steak and White Gravy
A proper chicken fried steak dinner isn’t complete without some classic sides. Here are my favorites:
- Creamy mashed potatoes (another perfect landing spot for that gravy!)
- Green beans or corn
- Buttermilk biscuits
- Fried okra
- Corn muffins
- Simple side salad (to pretend we’re being healthy)
Time-Saving Tips for Busy Cooks
I know we’re all busy, so here are some shortcuts:
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Make ahead: Gravy can be made up to 2 days ahead and refrigerated. Just reheat gently on the stove, adding a splash of milk if needed to thin it out.
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Freezer-friendly: White gravy freezes surprisingly well! Store in airtight containers for up to 3 months.
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Multitask: Make your gravy while your chicken fried steak rests on paper towels to absorb excess oil.
Why My White Gravy is Always a Hit
I’ve been making this white gravy for years, and it never fails to impress. The secret really is in the seasoning – don’t be shy with the black pepper! And always taste before serving.
My husband goes absolutely crazy for this gravy. In fact, I’m pretty sure he married me partly for my chicken fried steak and white gravy skills (though he’ll never admit it!).
Final Thoughts
White gravy might seem like a simple thing, but it’s these simple pleasures that make cooking so rewarding. There’s something almost magical about transforming a few humble ingredients into something so delicious that people will be scraping their plates clean and asking for seconds.
Remember, the key to perfect white gravy is to cook your roux until golden, whisk constantly when adding milk, and season generously. Follow these steps, and you’ll have gravy good enough to drink with a straw (though I don’t necessarily recommend that… but no judgment if you try!).
So next time you’re craving some down-home comfort food, whip up a batch of chicken fried steak with this homemade white gravy. It’s simple, it’s satisfying, and it’s sure to become a family favorite!
Happy cooking, y’all!
Finishing Up with the Country Gravy
To make the gravy just add 1/4 cup of the steak finger cooking oil to a pan. Add 4-5 tablespoons of flour and stir to make a roux. You want the roux to be a little pasty like this – not too runny and not too thick.
Next, add 2 cups of milk and bring to a boil. Add season salt and an obscene amount of black pepper.
Dinner is done! Find someone else to clean up the mess for you after this one. They owe you one after making this incredible homecooked meal of Steak Fingers and Country Gravy.
Ingredients on sale for my Steak Fingers with Country Gravy at Lee’s Marketplace the week of May 18-24: cube steaks, eggs, Johnny’s Season Salt
How to Make Steak Fingers with Country Gravy
You can’t make chicken fried steak or steak fingers without cube steak. This is top round or sirloin steak that has been tenderized and flattened using a mechanical meat tenderizer. You can even do it yourself with a special tenderizing mallet that has sharp points on it. Just cut into 1 inch strips and they’re ready!
Next, it’s time to dredge. The trick to a super flavorful, extra crispy coating like DQ’s is to double dip them! Dip the steak fingers into the seasoned flour, then buttermilk, back to flour, back to buttermilk then end with flour. It’s a mess but use tongs and it’s not bad at all and SO worth it.
BIGGEST TIP!!!! The trick to getting the crispy coating to STAY PUT is to get them coated and place on a wire rack to dry out a little. It gives the flour and buttermilk time to become really close friends! Ha! Let them sit for at least 5 minutes.
Next, make sure your canola or vegetable oil is at 350 degrees and fry the steak fingers a few at a time. To keep them warm as I go, I use another wire rack on a sheet tray to place them on when done. Then place in oven on “warm” while the rest are frying.
See? That coating isn’t going to fall off of these steak fingers!
Chicken Fried Steak Gravy | Homemade Gravy | Gravy | White Gravy | White Gravy Recipe
FAQ
What is chicken fried steak gravy made of?
Makes the flavor go hand in hand with the steaks. All you’ll need is flour, milk and seasoning of your choice. You could make gravy this way with any leftover grease/oil. Like fried chicken or fried pork chops.
How to make white gravy at home?
Melt unsalted butter in a medium saucepan over medium-low heat. Add the all-purpose flour and whisk continuously until the mixture has a toasty aroma and becomes a deep golden hue. Whisk in the milk. Whisking constantly, slowly add the milk a 1/2 cup at a time, until the mixture is smooth and creamy.
How to make gravy from frying steak?
- Add flour to the pan drippings, stirring until the flour is the color of a brown paper sack.
- Whisk in beef broth and water (or milk) to the flour mixture. Continue whisking constantly for approximately 3 minutes.
- Taste and add salt to your preference.
- Serve over fried beef steaks.
Are country gravy and white gravy the same thing?
White country gravy, sometimes called just white gravy or country gravy, is a simple five-ingredient recipe, and it’s nearly as versatile and universal as cornbread (and without sugar!).