Instructions
- 60 g of flour
- 8 dl of meat stock
- 30 ml of gravy browning (Bisto)
- 2.5 ml of ground black pepper
- 5 ml of Aromat
- 40 g of margarine
Ingredients
- Mix the flour, aromat and pepper and dilute the gravy browning in the stock.
- Blend 6 dl of the stock into the flour.
- Melt the margarine in a pan.
- Pour in the gravy mixture, bring to the boil and simmer for 3 minutes. Dilute to taste with the remaining stock if too thick.
Notes
Serve with meat or on creamed potatoes or other vegetables
A little story
One of Papounet’s recipes.