3 T. bacon fat
3 T. all-purpose flour
1½ cups milk
1½ cups beef broth
1 T. Worcestershire sauce
Tabasco to taste
1 t. finely minced garlic
cayenne to taste
freshly ground pepper to taste
In a well seasoned cast iron skillet stir together the bacon fat and flour.
Cook the roux over moderately low heat, stirring, for 10 to 15 minutes until it is the color of peanut butter.
Remove from heat.
Whisk in the milk and stock, and bring the gravy to a boil over moderate heat, whisking.
Whisk in the Worcestershire sauce, Tabasco, garlic, cayenne and pepper.
Simmer the gravy, covered, for 25 to 30 minutes, stirring occasionally until it is the consistency of heavy cream.
Serve over chicken fried steak, poultry, mashed potatoes or anything you like.
Servings\Yield
Makes about 3 cups
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 90; Total Fat: 7g (Saturated Fat: 2.5g); Cholesterol: 5mg; Sodium: 280mg; Total Carbohydrates: 4g (Dietary Fiber: 0g, Sugars: 2g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
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