Prep 2 mins
Cook 5 mins
This recipe is to go with the chicken fried steak also from Southern Living 08.
- 1 1⁄2 cups 1% low-fat milk
- 1⁄4 cup all-purpose flour
- 1 tablespoon low-sodium chicken bouillon cube
- 1⁄2 teaspoon pepper
- Gradually whisk milk into flour until smooth; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly. Whisk in soup base and pepper.
Great! This proves you don't need lots of butter/oil to have a delicious gravy. Thanks for sharing.
Very good. I did use 2% milk as that is all I had and the pan dripping from my fried venison which added a lot of flavor to the gravy, but even without that, this gravy is delicious and so simple to make. I had to add just a little more milk to mine as it was a little thick. This thickens up very quickly. Thanks Ms Sally Made for I Recommend
This was really easy to make, and I enjoyed it over your Chicken Fried Steak (Healthy Way). I made it with regular chicken bouillon cubes, and can't stress enough how important it is to use the low sodium.....mine was very salty! My fault since I didn't use the correct bouillon cubes. This thickens up really quickly and looks great. Thanks for sharing!