Yield: 1 servings
|1½ ounce||Dried porcini mushrooms|
|¾ cup||Hot water|
|5 tablespoons||All-purpose flour|
|2 cups||Beef stock; fresh or canned|
|¼ cup||Dry vermouth|
|½ teaspoon||Maggi liquid seasoning|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Soak the porcini in ¾ cup hot water in a small bowl for 45 minutes. In a 4-quart pot melt the butter. Add the flour and cook together to form a roux. Do not brown. Whisk in the beef stock until smooth. Bring the sauce to a simmer and whisk until thickened and lump-free. Strain the liquid from the soaked porcini into the sauce. Chop the porcini coarsely and add to pot along with the vermouth, milk and Maggi. Simmer gently, uncovered, for 20 to 30 minutes. Salt and pepper to taste. This recipe makes about 3½ cups of gravy.
Comments: I know of no one who does not just love a good brown gravy. This one is great with meat loaf, but it is so rich you can get away with serving it with toast -- toast with gravy, a great staple from Depression days. Your kids may wonder when you serve them a plate of toast covered with gravy, but I bet they will love it.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.