2 Tbsp. browned flour*
1 c. liquid (meat drippings or
bouillon or both)
Use 2 tablespoons of flour for each cup of liquid. Put
half of the liquid in a jar; add flour. Cover tightly and
shake until mixture is smooth. Pour into a pan; add remaining
liquid. Bring to a simmer; cook for a few minutes, stirring
constantly. Season to taste. Add gravy coloring, if desired.
Yield: 1 cup. Calories per serving (1 tablespoon) equals 5.
Note: For a thicker gravy, increase flour by 4 table-
spoons for each cup of liquid. Yield: 1 cup. Calories per
serving: 1 tablespoon (thick) equals 10.
Variation: Mushroom gravy - Add 1/4 cup sliced mush-
rooms for each cup of gravy.
*Browned flour adds color and flavor to the gravy. To
brown, spread flour in a shallow pan; cook over very slow heat,
stirring occasionally until lightly colored.
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