Gravy for St. Patty’s Day

 

 

 

image

Ingredients:

1/4 C Butter

1/4 C Flour

1 1/2-2 C Broth from Corned Beef (Mine contains Guinness)

1/4 C Finely Chopped Cabbage, steamed

Directions:

1.  In a medium saucepan, over medium/low heat, melt butter.  Once butter is melted, add flour and whisk into paste.

2.  Slowly add broth and whisk well to ensure roux is dissolved.

3.  Slow boil about 10-15 minutes, add in cooked cabbage.  Enjoy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s