Title: Brandied Tomato Gravy
Categories: Appetizer
Yield: 12 Servings
| 1 | cn | Tomatoes(8oz) |
| 4 | tb | Butter or margarine |
| 2 | tb | Flour,all-purpose |
| 1 | cn | Beef broth(14oz) |
| 1 | tb | Brandy |
| 1/2 | ts | Meat-extract paste |
| 1/4 | ts | Salt |
1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in
flour; cook 1 minute.
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and
boils.
NOTE: Meat-extract paste is an extract of meat, concentrated to a paste,
with seasoning added and packed in a jar. It is available in most
supermarkets.