Soak the porcini in 3/4 cup hot water in a small bowl for 45 minutes. In a 4-quart pot melt the butter. Add the flour and cook together to form a roux. Do not brown. Whisk in the beef stock until smooth. Bring the sauce to a simmer and whisk until thickened and lump-free. Strain the liquid from the soaked porcini into the sauce. Chop the porcini coarsely and add to pot along with the vermouth, milk and Maggi. Simmer gently, uncovered, for 20 to 30 minutes. Salt and pepper to taste. This recipe makes about 3 1/2 cups of gravy. Comments: I know of no one who does not just love a good brown gravy. This one is great with meat loaf, but it is so rich you can get away with serving it with toast -- toast with gravy, a great staple from Depression days. Your kids may wonder when you serve them a plate of toast covered with gravy, but I bet they will love it. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 09-05-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (2430g)|
|Recipe Makes: 1|
|Calories from Fat: 229 (29%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 62.2mg||19 %|
|Sodium 4488.7mg||155 %|
|Potassium 3935.8mg||104 %|
|Total Carbohydrate 68.6g||20 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 67.1g|
|Protein 43.8g||63 %|
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Calories per serving: 791
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