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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Brown Gravy
- 1/4 cup margarine
- 1/3 cup rice flour
- 3 cups water
- 4 beef bouillon cubes
- 1 teaspoon onion powder
- Dash pepper
Melt the margarine in a 2-quart saucepan. Add the rice flour and
allow it to sizzle in the fat for minute or two. Pour in the water.
Add the bouillon cubes, onion powder and pepper. Use a whisk to stir
the mixture until it's free of lumps. Cook and stir the gravy over
medium-high heat until it boils. Reduce the heat to medium and simmer
the gravy for about 5 minutes, or until it's nicely thickened. If you
prefer your gravy to be a richer brown then add a little Kitchen
Boquet or liquid browning to the gravy until you reach the shade you
prefer. I usually add browning liquid to my gravy because it looks
more appetizing to the family, especially the kids. When it's just
Fred and I, we don't mind a lighter brown gravy.
Mushroom Gravy:
Drain the liquid from a 4-ounce can of mushrooms. Catch the liquid in
a measuring cup. Add enough water to make 3-cups of liquid. Use this
in place of the 3-cups of water called for above. Place the drained
mushrooms on your cutting board and cut them into small pieces, about
1/2-inch wide or a little smaller. Prepare the gravy as directed.
After the gravy simmers add the mushroom pieces. Cook and stir for
about 5 more minutes and then use as desired. |
