| 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
g.howard@ix.netcom.com 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 <cyberfun@earthlink.net> on May 16,
1998
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