-
Lift roast to hot platter.
-
Pour drippings into glass measuring
cup.
-
Skim off fat; reserve.
-
For 2 cups gravy, return 3-4 tbsp of
the reserved fat to roasting pan or saucepan.
-
Blend in 4 tbsp all-purpose flour.
-
Cook and stir over low heat till
mixture is bubbly.
-
Remove pan from heat.
-
Add water or milk to meat juices to
make 2 cups.
-
Stir the liquid into pan; blend.
-
Return to heat; cook and stir till
mixture thickens and bubbles.
-
Simmer and stir gravy 2-3 minutes
longer.
-
Season to taste with salt, pepper and
monosodium glutamine.
-
For browner gravy, add few drops
kitchen bouquet sauce.
-
Use extra gravy with leftover meat for
hot beef sandwiches at another meal.
