Yield: 4 servings
|1 can||Beef gravy (10 3/4 oz.)|
|½ cup||Cider vinegar|
|⅓ cup||Gingersnaps, crushed fine|
|8 slices||Cooked pot roast (thin sl.)|
Combine gravy, water, vinegar, gingersnaps, sugar and cloves in large skillet. Bring to boil, stirring. Simmer and stir abt. 5 min.
or until thickened and smooth. Add beef slices. Cook until meat is hot, basting with sauce. Serve with mashed potatoes.
C.C.--Lake Charles, La. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A