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THICKENING PAN JUICES
FROM BRAISED BEEF
Remove meat to a warm serving platter; skim fat from pan juices. Measure juices and transfer to a saucepan. For each cup of juices, combine 3 tablespoons all-purpose flour and 1/3 cup cold water until smooth.
Stir flour mixture into pan; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened, adding additional water if necessary. Season to taste with salt and pepper.
Tip Courtesy of Taste Of Home.
Visit Taste of Home
FROM BRAISED BEEF
Remove meat to a warm serving platter; skim fat from pan juices. Measure juices and transfer to a saucepan. For each cup of juices, combine 3 tablespoons all-purpose flour and 1/3 cup cold water until smooth.
Stir flour mixture into pan; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened, adding additional water if necessary. Season to taste with salt and pepper.
Tip Courtesy of Taste Of Home.
Visit Taste of Home