Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2
1/2 cup fat from beef and margarine
2/3 cup flour
4 cups beef stock
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Tabasco sauce
salt -- to taste
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.
Garry's Home Cookin'
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