- ¼ cup of fat from pan drippings or butter.
- ¼ cup of flour.
- 1 cup of pan juices.
- 1 cup of beef broth.
- 1 cup of milk.
- 2 tsps of beef bouillon.
- Salt and pepper.
- In a saucepan, heat the fat or butter and whisk in the flour. Cook on medium heat until the roux is golden brown. Pour in the juices, broth, milk and bouillon, stirring constantly.
Simmer and cook for 7 minutes. Add salt and pepper to taste and Voila!
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