Yield: 1 Servings
|1⅓ cup||Instant nonfat milk powder|
|¾ cup||Instant flour|
|3 tablespoons||Instant beef bouillon granules|
|⅛ teaspoon||Ground thyme; (I don't like this and usually leave it out)|
|¼ teaspoon||Onion powder|
|⅛ teaspoon||Ground sage|
|½ cup||Butter or margarine|
|3 teaspoons||Brown sauce for gravy|
|1 cup||Cold water|
|½ cup||Beef gravy mix|
TO MAKE BEEF GRAVY
Makes about 2⅔ cups
Combine milk powder, flour, bouillon granules, thyme, onion powder, and sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3 cup container with atight fitting lid. Label withh date and contents. Sotre in refrigerator. Use within 4 to 6 weeks.
TO MAKE BEEF GRAVY: Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thiickened, 2 to 3 minutes. Makes about 1 cup.
Posted to recipelu-digest Volume 01 Number 539 by Midian125 <Midian125@...> on Jan 16, 1998