Onion and Mushroom Gravy
By: Anonymous
Published: Wednesday, December 16, 2009 - 12:07am

Ingredients




6 1/4 quarts WATER
14 ounces MUSHROOMS 16 OZ
1 1/2 pounds ONIONS DRY
1 1/4 pounds FLOUR GEN PURPOSE 10LB
6 ounces SOUP GRAVY BASE BEEF
6 ounces SHORTENING, 3LB
1 1/4 pounds SHORTENING, 3LB
1/2 pound tsp PEPPER BLACK 1  CN

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN 2 1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN. 3 2. COOK AT LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING. 4 3. RECONSTITUTE SOUP AND GRAVY BASE. ADD STOCK TO ROUX, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. 5 4. ADD PEPPER. 6 NOTE: 7 1. IN STEP 3, SAUTE' 14 OZ (1/2-JUMBO OR 1-8Z CN, 1 1/2 CUPS) 8 CANNED MUSHROOMS, DRAINED, AND 1 LB 8 OZ (4 1/2 CUPS) THINLY SLICED, DRY ONIONS (1 LB 11 OZ A.P.) IN 6 OZ (3/4 CUP) MELTED SHORTENING OR SALAD OIL UNTIL MUSHROOMS AND ONIONS ARE TENDER. ADD MUSHROOMS AND ONIONS TO THICKENED GRAVY. 9 NOTE: 10 2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A-4. 11 SERVING SIZE: 1/4 CUP (2