Ingredients
- 2 tablespoons pan drippings
- 3 tablespoons all-purpose flour
- 1-1/2 cups milk
- salt and freshly ground pepper, to taste
Instructions
- After frying your steak or chicken or whatever, drain the drippings from the skillet, leaving in the crusted and browned bits and reserving 2 tablespoons of the drippings.
- Return the 2 tablespoons of drippings to the skillet, and turn heat to medium-high. Sprinkle the flour into the drippings and stir vigorously with a wooden spoon for about 2 or 3 minutes to “cook” the flour. It will darken in color to a rich brown. You’re making a roux. Then, stirring constantly, slowly add the milk, and bring to a boil.
- Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Add salt and pepper to taste. Serve hot.
