Yield: 1 servings
|2 tablespoons||Margerine or butter|
|1||Slice of onion|
|2 tablespoons||All purpose flour|
|1||Beef boullion cube|
|1||Salt and pepper to taste|
Heat margerine in an 8" skillet over low heat until melted. Cook and stir onion in margerine until browned. Discard onion. Stir flour into margerine, and cook over a low heat, stirring constantly until flour is a deep brown. Remove from heat. Stir in broth. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
Makes 1 cup of sauce.
Note: Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991.