Brandied Tomato Gravy
Yield
12 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomatoes
|
*
|
| 4 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
ll-purpose |
|
| 1 | can |
beef stock
|
*
|
| 1 | tablespoon |
brandy
|
|
| ½ | teaspoon |
meat extract
paste |
* |
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomatoes
|
*
|
| 6E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
ll-purpose |
|
| 1 | can |
beef stock
|
*
|
| 15 | ml |
brandy
|
|
| 2.5 | ml |
meat extract
paste |
* |
| 1.3 | ml |
salt
|
|
Directions
Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute.
Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils.
NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.
