Recipe#502

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INGREDIENTS

1/4 cup oil, shortening or margarine, melted
1/4 cup plain flour
2 cups hot stock or hot water, as needed
salt to taste
pepper to taste
1/2 tsp. garlic powder
1 tsp. beef base or bouillon, mixed with a little water

INSTRUCTIONS

Sprinkle flour evenly over drippings and fat in bottom of pan. Cook over low heat until flour is a rich brown color. Stir frequently to avoid over-browning. Add stock or water to roux; adding as needed and stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add seasonings and beef seasoning. Add more stock or hot water to get the right consistency.