spring hill ranch's green chile country gravy
(1 rating)
Here's a Southwestern version of the South's (and Texas') gravy for country fried (or chicken fried) steaks. But don't you *dare* relegate this gem of a sauce to beaten chunks of beef alone, no Sir! Pour this on beef or pork steaks or roasts, meatloaf, chicken parts, hearty fish like trout or salmon, not to mention most veggies and potatoes. And don't forget the biscuits or dinner rolls to sop up those last few drops! Like the man said, "This would even make the bumper of a bus taste good!" Be careful, though, because it can become very habit-forming. Don't say I didn't warn ya!
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For spring hill ranch's green chile country gravy
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2 Tbsplard (or butter, bacon or sausage drippings, etc.)
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1/2 smyellow onion, minced ( about 1/2 cup)
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2 Tbspall-purpose flour
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2 cwhole milk
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2 lgnew mexico big jim or new mexico #6 green chiles, roasted, peeled and seeded and diced (or 1 4-ounce can of diced green chiles)
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1 tspkosher salt
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1 tspfreshly coarse ground black pepper
How To Make spring hill ranch's green chile country gravy
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1In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
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2Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spring Hill Ranch's Green Chile Country Gravy:
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