Free Recipe Threadgill s Brown Gravy
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Threadgill s Brown Gravy Recipe
1/2 c Fat from beef and margarine
2/3 c Flour
4 c Beef stock
Beef drippings
1 ts Worcestershire sauce
1 ts Black pepper
1 ts Tabasco sauce
Salt; to taste
Threadgill s Brown Gravy Preparation
Roux: Use fat from cooked roast beef. If insufficient or unavailable, use margarine to make 1/2 cup total. Cook flour and fat or margarine slowly in a heavy skillet, stirring constantly to avoid burning. Cook until medium brown. Gravy: Add beef stock, drippings, and seasonings. Stir until gravy thickens to right consistency. Season to taste. Strain through a sieve to improve texture. Makes 1 quart. Deep-down brown and with a stour aroma, this may be the most soulful single item on the menu. At the restaurant we can make a stronger, deeper flavor than is likely at home because we have such a treasure of roast beef scraps left over from our trimmings. Per serving: 342 Calories; 2g Fat (4% calories from fat); 12g Protein; 69g Carbohydrate; 0mg Cholesterol; 4692mg Sodium NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garry”s Home Cooking Website Recipe by: Threadgill”s – The Cookbook ISBN 1-56352-277-2 Posted to TNT Recipes Digest by BGL <cyberfun@earthlink.net> on May 16, 1998
Cooking Temperature:
Recipe Serves: 1
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