Mushroom Gravy
- 2 tablespoon(s) drippings
- 1 cup(s) mushroom(s); sliced
- 2 tablespoon(s) flour
- 1 cup(s) meat juices
- to-taste salt
- to-taste black pepper
- to-taste Kitchen Bouquet
- 1/2 teaspoon(s) worcestershire sauce
Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (Measure accurately as too little fat makes gravy lumpy.) cook and stir 1 cup washed, trimmed and sliced mushrooms in drippings until light brown. (Or one 2-ounce can mushroom stems and pieces can be used; drain and use mushroom liquid for part of the liquid in gravy.) Blend in flour. (Measure accurately so gravy is not greasy.) Cook over low heat, stirring until mixture is smooth and bubbly.. Remove from heat.
Stir in liquid. Heat to boiling, stirring constantly.
Boil and stir 1 minute. If desired, add few drops bottled brown bouquet sauce. Stir 1/2 teaspoon Worcestershire sauce into gravy. Season with salt and pepper.
Vegetable cooking water, consomme, tomato or vegetable iuice can be used as part of gravy liquid.
Contributor: Betty Crocker Cookbook
Yield: 1 cup