| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 12 | Servings | |
INGREDIENTS
| 1 | cn | Tomatoes(8oz) |
| 4 | tb | Butter or margarine |
| 2 | tb | Flour,all-purpose |
| 1 | cn | Beef broth(14oz) |
| 1 | tb | Brandy |
| 1/2 | ts | Meat-extract paste |
| 1/4 | ts | Salt |
INSTRUCTIONS
1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. 2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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