Brandied Tomato Gravy
- 1 cn Tomatoes(8oz)
- 4 tb Butter or margarine
- 2 tb Flour,
- 1 cn Beef broth (14oz)
- 1 tb Brandy
- 1/2 ts
- 1/4 ts Salt
- Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
- In 1-quart saucepan over medium heat, melt butter or margarine.
Stir in flour; cook 1 minute.
- Gradually stir in beef broth,
tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook,
stirring until gravy thickens and boils.
paste is an extract of meat, concentrated to a paste, with seasoning
added and packed in a jar. It is available in most supermarkets.