| 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 [email protected] 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 <[email protected]> on May 16, 1998
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