How to Make Pan Gravy

So now you know How to Fry Perfect Steak. While it's resting, you can make pan gravy to go with the mashed cauliflower.

Quick and easy. Not terribly different from my previous recipe for Homemade Turkey Gravy, but I know how specific you like me to be with the recipes and how lazy you are at figuring it out for yourself. :P

How to Make Pan Gravy

For one serving, you'll need:
Whatever beef juices are left in the pan and leftover marinade
About 1 tblsp flour
About 1/2 to 1 cup milk
Salt, to taste

Now, the reason I like to fry steaks in butter when I know I'm going to make gravy is because butter just tastes better than oil when it comes to gravy-making. Also, the added soy sauce in the marinade makes the gravy extra flavorful.

OK, so you've got the leftover beef juices and browned bits in the pan. Great! That's the best part. Turn the heat down to medium so you don't scorch the rest of the juices.


Add about 1 tblsp flour and any of the leftover marinade.


Whisk to make sure the flour is dissolved.


Add 1/2 cup milk to 1 cup milk until you have as much gravy as you'd like.


Continue whisking so you won't get any lumps of flour. The gravy will gradually thicken.


Let the gravy simmer, stirring every once in a while, until the gravy is thickened to your liking.


Pour over Mashed Cauliflower or steak.


Enjoy!

My other gravy recipes:
Homemade Turkey Gravy

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