BUTTERMILK GRAVY RECIPES

Name: Country Fried Steak with Buttermilk Gravy
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 lbs round steaks, cut into serving-size pieces (pound it to get it as thin as possible); salt and pepper; flour, to dredge steak pieces; 1 tablespoon oil; 1 large onion, chopped; 1 cup water; 1 cup buttermilk; 1 cup shredded sharp cheddar cheese

COUNTRY FRIED STEAK WITH BUTTERMILK GRAVY RECIPE - FOOD.COM

Country Fried Steak with Buttermilk Gravy Recipe - Food.com image

This is real Southern comfort food. The buttermilk is an unsual ingredient in gravy but it tenderizes the steak and tastes wonderful. It took me a while before I would first try this recipe because of the buttermilk, but once I did, I was hooked. The gravy doesn't "look" good until the cheese is added but don't let this fool you. This is really a delicious dish and is one that after you have it started, can be left to cook on low with minimal attention.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs round steaks, cut into serving-size pieces (pound it to get it as thin as possible)
salt and pepper
flour, to dredge steak pieces
1 tablespoon oil
1 large onion, chopped
1 cup water
1 cup buttermilk
1 cup shredded sharp cheddar cheese

Steps:

After pounding steak, season with salt and pepper then dredge in flour.
Place oil in a large skillet and heat on medium-high.
Brown steak in oil.
Add onion and cook until tender.
Add water and buttermilk and stir.
Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
Stir occasionally.
The"gravy" will look as if the buttermilk and water are separating at this point.
Do not be concerned.
When the cheese is added, everything blends together to make a delicious gravy.
Just before serving, add cheese and stir to melt.

Nutrition Facts : Calories 322.4, FatContent 14.8, SaturatedFatContent 6.5, CholesterolContent 107.6, SodiumContent 240, CarbohydrateContent 4.7, FiberContent 0.3, SugarContent 3.1, ProteinContent 40.7

~ BUTTERMILK FRIED CHICKEN & BUTTERMILK GRAVY ~ | JUST A ...

~ Buttermilk Fried Chicken & Buttermilk Gravy ~ | Just A ... image

I love cooking with buttermilk. This chicken is so tasty, served up with the slight tang of the buttermilk gravy. My family certainly approved. Enjoy!

Provided by Cassie * @1lovetocook1x

Categories Chicken

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

vegetable - oil for frying - 2 - 3 tablespoons or more if needed
2 1/2 pound(s) bone in or boneless chicken thighs, skin removed
1 cup(s) buttermilk, divided
1 cup(s) chicken broth
2/3 cup(s) flour + 2 tablespoons
1 teaspoon(s) herbs de provence or thyme
1/2 teaspoon(s) each - salt & season salt
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) pepper & cayenne if preferred

Steps:

Cover chicken with 1/2 cup buttermilk and toss to coat. Leave set for 15 minutes.
In meantime, mix together the 2/3 cup flour with salt, pepper, Herbs seasoning, garlic powder, pepper, season salt. Place a well seasoned iron skillet or non stick skillet over medium high heat. Once hot, coat chicken pieces with flour mixture and place in hot oil. Cook until golden on both sides. Turning often. Reduce heat and remain cooking until cooked through and juices run clear.
Remove chicken from skillet and keep warm. Mix chicken broth with 2 tablespoons flour. Pour into hot pan and scrape all of the browned bits on the bottom of the pan. Bring to a boil and cook until thickened. Won't take but a minute.
To the gravy, stir in the remaining 1/2 cup buttermilk. Cook just until heated through. Taste and re season if needed.
Serve the gravy over chicken and mashed potatoes if desired.

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