TOMATO GRAVY

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 12-2/3 oz 2-1/4 cup 14-1/8 oz
SHORTENING 10-7/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
BEEF BROTH 3 qts 3 cup
JUICE,TOMATO,CANNED 5-1/3 lbs 2 qts 2 cup
PEPPER,BLACK,GROUND 1/8 oz 3/8 tsp

Method

1 Saute onions in drippings and shortening until tender.
2 Add flour to sauteed onions and stir until well blended.
3 Prepare broth according to package directions. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Combine tomato juice and broth.
5 Add tomato juice to warm roux, stirring constantly. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened.
6 Add pepper. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
50 cal 4 g 1 g 3 g 0 mg 315 mg 5 mg

Portion

1/4 Cup

Yield

100


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