| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter, vegetable oil or a |
| Combination | ||
| 1 | md | Sized coarsely chopped |
| Onion | ||
| 1 | md | Sized coarsley chopped |
| Carrot | ||
| 1 | md | Sized chopped celery |
INSTRUCTIONS
Melt butter in the roasting pan over med heat. Add vegetables; cook 3-5 minutes until onion is translucent, stirring 2-3 times, remove from heat. Spoon vegetables & pan juices into a strainer set over a saucepan. Press through. Discard vegetables. Skim off fat; simmer juices until meat is ready to serve. For a thicker gravy; for each cup of juice mix 2 Tbls. flour or 1 Tbls. cornstarch with 1/4 cup water until smooth. Before simmering, gradually stir in juices, then stir until gravy boils & thickens. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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