This milk gravy is the perfect compliment for chicken fried steak, but it’s also wonderful with many other foods. For example, it’s a quick and easy gravy if you don’t have enough drippings from a roasted chicken.
It can be made with milk, half and half, cream, or any combination thereof, depending on your diet, and taste preferences.
To save time, heat 2 cups milk in microwave for 4-5 minutes on high power. Watch that it doesn’t boil over.
Melt butter in 2 quart saucepan over low heat.
Whisk in flour, chicken and beef bouillons, and pepper to make a roux.
Add hot milk. Stirring constantly, turn heat to high, and cook until thick. If it seems too thick, add more milk to desired consistency.
Garnish with green onions, and serve immediately.
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon chicken bouillon
- ½ teaspoon beef bouillon
- ½ teaspoon fresh pepper
- 2 cups milk
- Heat milk in microwave on high power for 4 minutes
- Melt the butter in a 2 quart sauce pan, then stir in flour, chicken and beef bouillons, and pepper to make a smooth roux.
- Add hot milk, and whisk until it thickens. If it’s too thick, add more milk, to desired consistency.
- Serve, immediately.
