Gravy
A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
finely chopped |
|
| 1 | stalk |
celery
chopped |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
vegetable stock
or chicken or beef |
|
| 1 | cup |
milk, skim, evaporated
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
finely chopped |
|
| 1 | stalk |
celery
chopped |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
vegetable stock
or chicken or beef |
|
| 237 | ml |
milk, skim, evaporated
|
Directions
Coat a medium sauce pan with cooking sprat. Add onion and celery, and cook until tender. Gradually sprinkle flour over mixture and stir until flour is browned, about 2 to 3 minutes. Stir in broth and evaporated skim milk. Bring to a boil, reduce heat and simmer until thickened. For best consistency, strain through cheesecloth or a sieve. Season to taste with salt and pepper.
