Onion and Mushroom Gravy

Photo: flickr user fifikins

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

PAN: 18 BY 24-INCH ROASTING PAN

1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN.

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.

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.

4. ADD PEPPER.

NOTE:

1. IN STEP 3, SAUTE' 14 OZ (1/2-JUMBO OR 1-8Z CN, 1 1/2 CUPS)

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.

NOTE:

2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 1/4 CUP (2