Ingredients Jump to Instructions ↓

  1. 2 tb Meat drippings

  2. 1 can (4 ounces) mushroom

  3. 1 c Sliced fresh mushrooms or 1/2ts Worcestershire sauce

  4. 1/4ts Pepper

  5. 1/4ts Salt Water

  6. 1 c Liquid

  7. 2 tb All-purpose flour (fat and juices) stems And pieces, drained

Instructions Jump to Ingredients ↑

  1. + Directions : Place meat on warm platter and keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (Measure accurately because too little fat makes gravy lumpy. ) Add mushrooms. Cook and stir mushrooms in drippings until light brown. Stir in flour. (Measure accurately so gravy is not greasy. ) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in few drops browning sauce if desired. Stir in salt and pepper. ABOUT 1 CUP GRAVY; 20 CALORIES PER TABLESPOON. Note: The liquid from the canned mushrooms may be used as part of the liquid in gravy.


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