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Recipe: Smooth and Easy Pan Gravy (Wondra Flour recipe, 1960's)

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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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Recipes Using Wondra Flour
MsgID: 018249
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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