Creamy Cracked Pepper Gravy Recipes

Steps:

• Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
• Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.

Steps:

• 1. Place large heavy skillet over medium high heat. Add butter and melt until it begins to foam (but not brown). If you use bacon drippings, allow them to heat until they begin to sizzle.
• 2. With wooden spoon, stir in flour and make a nice light roux.
• 3. Add salt and pepper.
• 4. Add milk gradually, continuing to stir constantly. ***IMPORTANT TO CONTINUE TO STIR OR GRAVY WILL BE A BIG LUMPY MESS---
• 5. Turn heat to medium low and continue to stir until gravy begins to thicken (about five minutes).
• 6. Alternate for a richer gravy: Pour 1 large can evaporated milk (Pet or equivalent) into measuring cup and fill up rest of cup until you have 2-1/2 cups of liquid (milk).

Steps:

• 1. Melt butter
• 2. Add flour and cook on medium low heat whisking or stirring for 5 or more minutes (this removes the raw taste from the flour). Don't brown the flour and butter this gravy is a white gravy.
• 3. Pour liquid into butter/flour mix and bump heat up to medium. Stir until thickened. Turn heat off and cover to keep warm and to avoid the gravy skim that forms on top if left uncovered. If this happens just add a few tablespoons of milk or water and whisk until smooth again :)

Steps:

• Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
• Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.

Steps:

• Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or waxed paper.
• Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the cream and beer. Whisk to blend. Set aside.
• In a deep, heavy skillet, heat the oil to 350 degrees.
• While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside.
• When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes. Turn in the oil, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225-degree oven until all 4 are done.
• Pour Cracked Pepper Gravy over the steaks and serve.
• Melt the butter in a heavy saucepan. When the foam subsides, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Steps:

• Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
• Prepare the batter by mixing the eggs with a whisk, in a large bowl.
• Add the cream, and beer. Whisk to blend.
• Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.
• Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
• Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
• Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
• CREAM GRAVY Melt the butter in a heavy saucepan.
• When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
• Slowly add the milk, continuing to whisk to keep lumps from forming.
• Season with salt and pepper.
• Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Steps:

• Melt the butter in a heavy saucepan.
• When the foam goes down, whisk in the flour.
• Continually whisk until the flour cooks, becoming a fragrant light brown.
• Slowly add the milk, continuing to whisk to keep lumps from forming.
• Season with salt and pepper.
• Simmer gravy for 10 minutes to cook and reduce.
• Serve hot.