Recipe by omeomy
Everyone loves my Great Gravy which I developed over time and it is so versatile: beef, chicken, onion, etc. Can be doubled or trippled. Really good for leftover sliced roast beef, cooked pork or lamb chops: Thin Great Gravy with cold water, gently place in leftovers, simmer gently til leftover whatever is heated thru'.
- 1 tablespoon oil
- 1 tablespoon plain flour or 1 tablespoon whole wheat flour
- 2 beef bouillon cubes or 2 chicken bouillon cubes or 2 vegetable bouillon cubes (or 1 tbs stock concentrate)
- 2 cups cold water
- 1 teaspoon red currant jelly (I've even used Welchs grape jelly)
- 1 dash Kitchen Bouquet
- salt (to taste)
Directions See How It's Made
- Place oil in med hot pan.
- stir in flour, keep stirring while roux browns to your liking.
- pour in 1 cup of the water, keep stirring.
- turn heat down to a gentle simmer.
- add stock concentrate and Kitchen Bouquet, keep stirring.
- add red currant jelly by cutting small chunks from the spoon to distribute evenly.
- stir in remaining water to achieve the consistency you like, Great Gravy will thicken considerably while simmering or if left standing.
- add salt (and pepper too, if you like) to taste.
- When using leftover Great Gravy be sure to add more water by strring it in with a fork.