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BEEF GRAVY MIX




List of Ingredients



• 1 1/3 CUPS INSTANT NONFAT MILK POWDER
  
• 3/4 CUPS INSTANT FLOUR WONDRA
  
• 3 TABLESPOONS INSTANT BEEF BOUILLON GRANULES
  
• 1/8 TEASPOON GROUND THYME
  
• 1/4 TEASPOON ONION POWDER
  
• 1/8 TEASPOON GROUND SAGE
  
• 1/2 CUP BUTTER OR MARGARINE
  
• 3 TEASPOONS BROWN SAUCE FOR GRAVY, KITCHEN BOQUET
  






Instructions



1. IN A MEDIUM BOWL, COMBINE MILK POWDER, FLOUR, BOUILLON GRANULELS, THYME, ONION POWDER AND SAGE. STIR WITH A WIRE WHISK TO BLEND.
   
2. CUT IN BUTTER OR MARGARINE UNTIL EVENLY DISTRIBUTED. DRIZZLE BROWN SAUCE FOR GRAVY OVER MIXTURE. STIR WITH WIRE WHISK UNTIL BLENDED. ( THIS CAN BE DONE WITH YOUR FOOD PROCESSOR TO MAKE IT QUICK AND EASY).
   
3. POUR INTO A 3 CUP AIRTIGHT CONTAINER OR JAR WITH A TIGHT FITTING LID. LABEL AND STORE IN REFRIGERATOR.
   
4. USE WITHIN 4 TO 6 WEEKS. MAKES ABOUT 2 2/3 CUPS OF MIX.
   
5. TO MAKE GRAVY:
   
   
   1 CUP COLD WATER
   1/2 CUP BEEF GRAVY MIX
   
   POUR WATER INTO A SMALL SAUCEPAN. USING A WIRE WHISK, STIR MIX INTO WATER. STIR CONSTANTLY OVER MEDIUM HEAT UNTIL GRAVY IS SMOOTH AND SLIGHTLY THICKENED, 2 TO 3 MINUTES. MAKES ABOUT 1 CUP GRAVY.