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Gravy Recipe

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This recipe for Gravy, by , is from Now We're Cookin', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Broth from the pan that you baked the roast in
Flour
Beef bouillon

Directions:
Directions:
Remove the meat from the pan. Cover and keep warm.

Skim off as much grease from the broth as possible. Remove any solids from the broth. If you don't have enough broth, add some canned beef broth.

Now you need to make some thickening. In a shaker bottle, combine 1c. water with 1/2 c. flour and shake thoroughly. (You probably won't need all of this, but have it ready!) Heat the broth from the roast and slowly begin to add thickener while stirring constantly. When you get the gravy about the right thickness, add flavor and color by adding beef boullion (I prefer the "Better than Bouillon". It has a richer flavor and also colors the gravy very nicely. Add it a little at a time because it is pretty salty.) Boil for at least 1 minute. Serve it with the roast.

Number Of Servings:
Number Of Servings:
as needed
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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