INGREDIENTS

INSTRUCTIONS

Soak the porcini in 3/4 cup hot water in a small bowl for 45 minutes. In a
4-quart pot melt the butter. Add the flour and cook together to form a
roux. Do not brown. Whisk in the beef stock until smooth. Bring the sauce
to a simmer and whisk until thickened and lump-free. Strain the liquid from
the soaked porcini into the sauce. Chop the porcini coarsely and add to pot
along with the vermouth, milk and Maggi. Simmer gently, uncovered, for 20
to 30 minutes. Salt and pepper to taste. This recipe makes about 3 1/2 cups
of gravy.
Comments: I know of no one who does not just love a good brown gravy. This
one is great with meat loaf, but it is so rich you can get away with
serving it with toast -- toast with gravy, a great staple from Depression
days. Your kids may wonder when you serve them a plate of toast covered
with gravy, but I bet they will love it.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-05-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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