Welcome to my favorite family recipes, and some of my own discoveries. All of the recipes published here will be “tried and true”. I grew up with many of these recipes. My mom is a very good cook. We were a working class family, but we always had good food. Nothing fancy, but everything was good. I will also be sharing Mom’s best cake recipes.
Wednesday, January 30, 2013
If you know anything about Southern cooking, you can imagine
that I grew up eating lots of fried meat with rice and milk gravy.My favorite is probably battered and fried
cubed steak with rice and gravy.As a
tasty variation, my mom occasionally made milk gravy with tomatoes.Tomato gravy is certainly good with some type
of fried meat, such as chicken, pork chops, or cubed steak.I suppose you could eat it over rice or
potatoes, but we usually had tomato gravy over grits or biscuits. We’d often have “breakfast for supper”.Mom usually fried some breakfast meat such as
sausage or country ham, and then used the dripping to make tomato gravy, a
variation of her milk gravy.
Cooking oil, or pan drippings from fried meat
3 to 5 heaping Tbsp plain flour
2 to 4 fresh tomatoes, peeled and diced, or 1 can diced
tomatoes with juice
1 can evaporated milk (this gives the gravy richness)
16 oz milk, whole or 2%
Water as needed
Salt and pepper to taste
1- Gravy is best when you start with “pan drippings” in a
hot skillet.For example, the oil that
you would fry breaded chicken or steak in, which would have some browned flour
and pieces of the breading.If you don’t
have pan drippings, use vegetable cooking oil, enough to cover the bottom of
the pan about ¼ inch deep.
2- Pan and oil should be hot, and stove burner on medium
high.Whisk in flour 1 heaping Tbsp at a
time.I use about 4 Tbsp, but it does
seem to vary according to location.When
I lived in IL, it seemed to take less flour.I’m assuming this has to do with altitude, humidity or some other
atmospheric factor.Make sure you use
ample flour.You can always add more
liquid if the gravy is too thick.
3- The flour should be completely blended in liquid oil, and
not be a thick paste.Heat until flour
is browned but not burned, stirring constantly.
4- Add tomatoes.They
should sizzle.Cook the tomatoes on
medium high for a minute or 2.You will
probably have a paste consistency at this point.
5- Reduce heat.Add
half of the milk quickly, stirring vigorously.It will thicken up quickly.Blend
in the remaining milk.
6- Add additional milk or water as needed to have a nice
7- Season to taste with salt and pepper.
8- Simmer on low for 5 to 10 minutes.
9- Serve over grits or biscuits.My mom is partial to refrigerated Hungry Jack
Flaky Buttermilk Biscuits.In case
you’re not experienced in the art of cooking grits, I’ll provided my method and
tips in another post.
10- If you have leftover gravy, be warned that it will be
thicker after sitting &/or refrigeration.Sometimes I whisk in extra liquid before refrigerating.