Creamy Evaporated Milk Gravy Recipe to Ladle On Everything (3 Ingredients) by Donna John

Chicken-fried venison steaks were on the menu, and I needed a gravy to ladle over them. With no milk in the house, this evaporated milk gravy recipe is what saved the day. The southern cream gravy is thick, rich and is just what the deer steaks needed, though it would have been just as delicious over beef, pork or chicken.

You only need three ingredients, plus water, salt and black pepper, to make this easy white gravy recipe. Here is what you need to grab from the pantry: flour, cooking oil (not olive oil) and a can of evaporated milk. The gravy cooks up on the stovetop in about five minutes, depending on how thick you want it.

Spoon this rich gravy over fried chicken, chicken-fried steak, chicken-fried chicken, pork fingers, chicken-fried venison, deer-strips, mashed potatoes or rice. It just may become your go-to gravy recipe!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes 
Total Time: 10 minutes
Servings: 6

Ingredients

• 3 tablespoons flour
• 3 tablespoons cooking oil  
• 12 ounces (1 can) evaporated milk
• 12 ounces water (fill the empty milk can)

Here's how to make it: 

1. Put the oil and flour in a skillet (add less oil if you have meat drippings). (If you have a lot of meat drippings in your pan, you may not need 3 tablespoons of extra oil. You need enough liquid/oil in the pan so the flour can stir into it and create a smooth roux. If you don't have any meat drippings, you could add some poultry seasoning, rotisserie chicken seasoning or other seasoning for some added flavor.)
   
2. Whisk until smooth and cook for about 1 minute. (Be sure to cook the flour at least 1 minute to cook out the raw taste.)
   
3. Pour in the evaporated milk and water. Bring to a simmer.
   
4. Cook, stirring, until gravy thickens to desired consistency. Season well with salt and black pepper.
   
5. Serve as desired.
   

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