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Add a photoRaciónes: 12
Ingredientes
- 6 1/4 quart WATER
- 1 1/4 quart FLOUR GEN PURPOSE 10LB
- 1 c. SOUP GRAVY BASE BEEF
- 2 1/2 c. SHORTENING, 3LB
- 1/2 tsp PEPPER BLACK 1 LB CN
Direcciones
- 1. SPRINKLE FLOUR Proportionately OVER DIPPINGS AND FAT BOTTOM OF PAN.SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN.
- 2. COOK OVER LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE Or possibly IN 375 F. OVEN 30 Min Till FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
- 3. RECONSTITUTE SOUP AND GRAVY BASE. Add in STOCK TO ROUX, STIRRING CONSTANTLY.
- BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min Or possibly Till THICKENED, STIRRINGCONSTANTLY.
- 4. Add in PEPPER.
- NOTE:
- 1. IN STEP 3, 6 1/4 Quart Warm STOCK MAY BE USED. SEE RECIPE NO. P-1. OMIT SOUP AND GRAVY BASE.
- 2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 1/3 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 588g | |
| Recipe makes 12 servings | |
| Calories 567 | |
| Calories from Fat 382 | 67% |
| Total Fat 43.22g | 54% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 14.27g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 57mg | 2% |
| Total Carbs 39.8g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.14g | 0% |
| Protein 5.39g | 9% |
