SMOOTH AND EASY PAN GRAVY"With Wondra and cold water you can make lump-proof gravies and still cut gravy-making time by two-thirds! Use the natural meat fats after cooking roasts, steaks, chops or fried chicken."
Proportions for 1 cup medium gravy: 2 tbsp. fat (meat drippings)
2 tbsp. Gold Medal Wondra Flour
1 cup cold water, milk or meat broth
salt and pepper (to taste)
Remove meat to warm place. Remove pan from heat and pour off fat; measure amount needed back into pan.
Add Wondra to fat in pan and pour cold liquid over it. Stir to blend thoroughly; return to heat and bring to boil, stirring constantly. Boil 1 minute. Add seasonings to taste.
For thinner gravy, reduce proportions of Wondra and fat by 1 tbsp. each.
For thicker gravy, increase proportions of Wondra and fat by 1 tbsp. each.
Makes 1 cup
From: Recipelink.com
Source: Recipe flyer: Betty Crocker, Gold Medal Wondra Flour ad, 1960's
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