| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Instant nonfat milk powder |
| 3/4 |
c |
Instant flour |
| 3 |
tb |
Instant beef bouillon granules |
| 1/8 |
ts |
Ground thyme; (I don't like this and usually leave it out) |
| 1/4 |
ts |
Onion powder |
| 1/8 |
ts |
Ground sage |
| 1/2 |
c |
Butter or margarine |
| 3 |
ts |
Brown sauce for gravy |
| 1 |
c |
Cold water |
| 1/2 |
c |
Beef gravy mix |
INSTRUCTIONS
TO MAKE BEEF GRAVY
Makes about 2 2/3 cups
Combine milk powder, flour, bouillon granules, thyme, onion powder, and
sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to
cut in butter or margarine until evenly distributed. Drizzle brown sauce
for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3
cup container with atight fitting lid. Label withh date and contents. Sotre
in refrigerator. Use within 4 to 6 weeks.
TO MAKE BEEF GRAVY: Pour water into a small saucepan. Use a whisk to stir
beef gravy mix into water. Stir constantly over medium heat until gravy is
smooth and slightly thiickened, 2 to 3 minutes. Makes about 1 cup.
Posted to recipelu-digest Volume 01 Number 539 by Midian125
<Midian125@aol.com> on Jan 16, 1998
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