Threadgill's brown gravy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fat from beef and margarine |
| ⅔ | cup | Flour |
| 4 | cups | Beef stock |
| Beef drippings | ||
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Tabasco sauce |
| Salt; to taste | ||
Directions
Roux: Use fat from cooked roast beef. If insufficient or unavailable, use margarine to make ½ 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@... Garry's Home Cooking Website
Recipe by: Threadgill's - The Cookbook ISBN 1-56352-277-2 Posted to TNT Recipes Digest by BGL <cyberfun@...> on May 16, 1998