Basic Rich Brown Sauce
|Seasoned brown stock||6 Cup (96 tbs)|
|Canned tomato sauce/2 tablespoon tomato paste||1⁄4 Cup (4 tbs)|
|Beef fat/Dripping||1⁄2 Cup (8 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Beef extract||To Taste|
The stock may be the homemade kind, or diluted canned bouillon.
Heat together stock and tomato sauce; simmer for 5 or 10 minutes.
Melt the beef fat and stir in the flour, letting mixture cook without browning for 1 or 2 minutes.
Remove from the heat and gradually stir in about 2 cups of hot stock.
Scrape into the remaining stock and whisk and cook until smoothly thickened about 10 minutes.
Taste; if flavor seems weak add small amounts of beef extract, and season if necessary.