Kentucky Cream Gravy Recipes

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KENTUCKY FRIED STEAK WITH CREAM GRAVY



Kentucky Fried Steak With Cream Gravy image

Since reverse-engineering KFC's 'Colonel's Secret Original Recipe Seasoning', I've discovered the best chicken fried steak ever -- one made with my Recipe #453973 -- and my Recipe #490043.

Provided by The Spice Guru

Categories     Steak

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs fresh cube steaks
16 ground saltine crackers (use food processor)
1 1/2 cups pre-sifted all-purpose flour
2 1/2 tablespoons seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
vegetable oil or pure peanut oil
3 tablespoons salted butter (bacon, sausage or pork) or 3 tablespoons fat (bacon, sausage or pork)
3 tablespoons all-purpose flour
2 cups milk (lowfat or nonfat milk okay)
1 teaspoon chicken bouillon powder
3/4 teaspoon seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
1/4 teaspoon Worcestershire sauce
1/8 teaspoon paprika

Steps:

  • NOTE: THIS RECIPE REQUIRES 2 1/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY. (STEP ONE): GRIND 16 saltine crackers in a food processor until crumbly; ADD 1 1/2 cups all purpose flour and 2 1/2 tablespoons prepared Recipe #453973; PULSE mixture until it is coarsely powderized; POUR the mixture into a large resealable container or Ziploc bag.
  • FILL a large bowl with almost-hot water; SOAK cube steaks in water for a minute or two.
  • CUT cube steaks into serving-size portions (steaks will shrink, then puff slightly after frying); PLACE 1 cube steak at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat steaks until evenly and generously breaded.
  • PLACE breaded cube steaks on a wire rack; BREAD remaining steaks; ALLOW to rest and absorb the breading for a few minutes before frying.
  • PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
  • PREPARE the CREAM GRAVY: Melt 3 tablespoons salted butter or pork fat over medium low heat in a large saucepan, Stir in 3 tablespoons all-purpose flour. Cook until bubbly but not browned. Warm 2 cups milk in a microwave oven. Whisk constantly while adding warmed milk to butter/flour roux all at once, until smooth. Raise heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika. Whisk constantly until mixture begins to bubble. Reduce heat to medium. Cook until completely thickened and flavors develop, whisking often. Adjust seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk). Reduce heat to lowest setting. Cover gravy loosely and stir occasionally until served.
  • ADD breaded cube steaks one at a time, carefully with tongs into the deep-frying oil without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time).
  • DEEP-FRY cube steaks about 7 minutes until golden brown and fully cooked, depending on portion/size (when center reaches 145°F when tested with an instant-read thermometer).
  • PLACE cube steaks onto absorbent paper to drain.
  • SERVE with the cream gravy and enjoy!

KENTUCKY CREAM GRAVY



Kentucky Cream Gravy image

Make and share this Kentucky Cream Gravy recipe from Food.com.

Provided by The Spice Guru

Categories     Sauces

Time 15m

Yield 2 cups cream gravy, 6 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk (lowfat or nonfat milk okay)
1 teaspoon chicken bouillon powder
3/4 teaspoon seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
1/4 teaspoon Worcestershire sauce
1/8 teaspoon paprika

Steps:

  • MELT 3 tablespoons butter over medium low heat in a large saucepan; STIR in 3 tablespoons all-purpose flour.
  • COOK until bubbly but not browned.
  • WARM 2 cups milk in a microwave oven.
  • WHISK constantly while adding warmed milk to butter/flour roux all at once, until smooth.
  • RAISE heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika.
  • WHISK constantly until mixture begins to bubble.
  • REDUCE heat to medium.
  • COOK until completely thickened and flavors develop, whisking often; ADJUST seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk).
  • REDUCE heat to lowest setting; COVER gravy loosely and stir occasionally until served.
  • SERVE with your favorite Southern-style dishes and enjoy!

Nutrition Facts : Calories 117.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.7, Sodium 172.6, Carbohydrate 6.8, Fiber 0.1, Sugar 0.1, Protein 3.2

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS



Old Time Kentucky Bacon Milk Gravy for Biscuits image

I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style.

Provided by Tess DeFevers Ehling

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 35m

Yield 6

Number Of Ingredients 5

¼ cup bacon drippings
¼ cup all-purpose flour
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
4 cups milk, divided

Steps:

  • Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
  • Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Nutrition Facts : Calories 190 calories, Carbohydrate 11.8 g, Cholesterol 22.4 mg, Fat 13.1 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 469.4 mg, Sugar 7.6 g

KFC® COPYCAT GRAVY



KFC® Copycat Gravy image

This recipe is a copycat version of KFC®'s gravy.

Provided by DecompileCodex

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 38m

Yield 4

Number Of Ingredients 7

3 tablespoons butter, divided
1 small onion, finely chopped
5 tablespoons unbleached all-purpose flour
2 ½ cups water
2 teaspoons beef bouillon
2 teaspoons chicken bouillon
fresh ground black pepper to taste

Steps:

  • Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.
  • Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

Nutrition Facts : Calories 122.3 calories, Carbohydrate 9.5 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.6 g, Sodium 303.7 mg, Sugar 1 g

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