Making gravy is something you either do well or absolutely can't get it right. I fall into the latter category. Or did, until I was given these instructions:
PAN DRIPPINGS GRAVY
Ingredients: Wondra flour, kitchen bouquet , beef or chicken paste (comes in a jar in the canned gravy aisle), water and margarine.
Directions: Bring juice from meat to a rapid boil. Add 1 cup water and 1/2 stick margarine or butter. Stir til it melts, then slowly add flour. Stir until it starts to thicken. Add 2 Tbs. of beef flavored paste. Add 1/2 tsp. Kitchen Bouquet. Add more to taste. May need to add salt, depending on what meat you have made.
WHITE SAUCE (Microwave)
Thin Medium Thick
Butter 1TB 2 TB 3TB
Flour 1TB 2TB 4TB
Salt 1/2 tsp 1/2 tsp 1/2 tsp
Milk 1 Cup 1 Cup 1 Cup
Directions: Melt butter on high for 30 seconds. Add flour & salt. Blend to make a paste. Add milk gradually, stirring constantly. Microwave 1 minute, stir and another minute. Then stir and check at 30 second intervals until it boils. Remove from microwave and serve hot.
Turkey Mushroom Gravy
2 TBS. butter
1 package (8oz) sliced mushrooms
1/2 tsp. dried or fresh thyme
1 box (18oz) Campbell's Select Creamy Portobello Mushroom Soup
1 jar (12oz) turkey gravy
Melt butter in skillet. Add mushrooms and thyme. Cook for 4 minutes, until golden brown.
Stir in the soup and gravy. Bring to a boil. Simmer for 1 minute.
Serve hot. Can be made 2 days in advance. Makes 4 cups.
