Yield: 1 Servings
|2 tablespoons||Butter, vegetable oil or a|
|1 medium||Sized coarsely chopped|
|1 medium||Sized coarsley chopped|
|1 medium||Sized chopped celery|
Melt butter in the roasting pan over med heat. Add vegetables; cook 3-5 minutes until onion is translucent, stirring 2-3 times, remove from heat. Spoon vegetables & pan juices into a strainer set over a saucepan. Press through. Discard vegetables. Skim off fat; simmer juices until meat is ready to serve. For a thicker gravy; for each cup of juice mix 2 Tbls. flour or 1 Tbls. cornstarch with ¼ cup water until smooth. Before simmering, gradually stir in juices, then stir until gravy boils & thickens.