Great Gravy, Every Time

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'.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 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

1. Place oil in med hot pan.
2. stir in flour, keep stirring while roux browns to your liking.
3. pour in 1 cup of the water, keep stirring.
4. turn heat down to a gentle simmer.
5. add stock concentrate and Kitchen Bouquet, keep stirring.
6. add red currant jelly by cutting small chunks from the spoon to distribute evenly.
7. stir in remaining water to achieve the consistency you like, Great Gravy will thicken considerably while simmering or if left standing.
8. add salt (and pepper too, if you like) to taste.
9. When using leftover Great Gravy be sure to add more water by strring it in with a fork.