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Threadgill’s Brown Gravy

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CATEGORY CUISINE TAG YIELD
Meats Sauces, Texas cooki 1 Servings

INGREDIENTS

1/2 c Fat from beef and margarine
2/3 c Flour
4 c Beef stock
Beef drippings
1 ts Worcestershire sauce
1 ts Black pepper
1 ts Tabasco sauce
Salt; to taste

INSTRUCTIONS

Roux: Use fat from cooked roast beef. If insufficient or unavailable, use
margarine to make 1/2 cup total. Cook flour and fat or margarine slowly in
a heavy skillet, stirring constantly to avoid burning. Cook until medium
brown.
Gravy: Add beef stock, drippings, and seasonings. Stir until gravy thickens
to right consistency. Season to taste. Strain through a sieve to improve
texture.
Makes 1 quart.
Deep-down brown and with a stour aroma, this may be the most soulful single
item on the menu. At the restaurant we can make a stronger, deeper flavor
than is likely at home because we have such a treasure of roast beef scraps
left over from our trimmings.
Per serving: 342 Calories; 2g Fat (4% calories from fat); 12g Protein; 69g
Carbohydrate; 0mg Cholesterol; 4692mg Sodium
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: Threadgill's - The Cookbook ISBN 1-56352-277-2
Posted to TNT Recipes Digest by BGL <cyberfun@earthlink.net> on May 16,
1998

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