vegetable gravy

Categories
Yield
100 Servings
MeasureIngredient
6¼ quart WATER
3⅛ cup CARROTS FRESH
1 pounds PEAS FZ
2⅛ cup ONIONS DRY
1¼ pounds FLOUR GEN PURPOSE 10LB
6 ounces SOUP GRAVY BASE BEEF
1¼ pounds SHORTENING; 3LB
6 tablespoons SHORTENING; 3LB
½ teaspoon PEPPER BLACK 1 LB CN

1. SAUTE' DICED, RAW CARROTS AND CHOPPED ONION IN MELTED SHORTENING UNTIL TENDER. ADD ONIONS, CARROTS,AND 1 LB 4 OZ FROZEN PEAS TO BOILING STOCK.

REDUCE HEAT; SIMMER 10 MINUTES. 2. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN

PARTICLES IN PAN.

3. COOK OVER LOW HEAT ON TO OF RANGE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR

IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.

4. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

5. ADD SAUTEE'D VEGETABLES, SALT, AND PEPPER.

Recipe Number: O01609

SERVING SIZE: ¼ CUP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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