Ratner's Vegetarian Brown Gravy
Recipe: #19386
May 29, 2015
Categories: Sauce, Savory Sauces, Jewish, Gluten-Free, Kosher, No Eggs, Vegetarian, Water, Kosher Dairy, more
"Adapted from Arthur Schwartz's Jewish Home Cooking. Yield 4 cups"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (379.1 g)
- Calories 290.6
- Total Fat - 16.9 g
- Saturated Fat - 7.9 g
- Cholesterol - 31.1 mg
- Sodium - 891.6 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 3.8 g
- Sugars - 4.5 g
- Protein - 12.2 g
- Calcium - 69.8 mg
- Iron - 2.3 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place mushrooms in a bowl and pour the water over them.
Step 2
Let stand 25 minutes.
Step 3
Drain, reserving liquid.
Step 4
Chop mushrooms very fine and set aside.
Step 5
Heat butter in a 3-quart saucepan over medium heat.
Step 6
Add onion, carrot, celery, pepper and garlic.
Step 7
Cook, stirring frequently, until tender, about 10 minutes.
Step 8
Add mushrooms and cook 3 minutes more.
Step 9
Sprinkle in flour and paprika and stir to combine.
Step 10
Cook for 2-3 minutes, stirring frequently, until there is a film of flour on the bottom of the pan.
Step 11
Add reserved liquid, stirring constantly.
Step 12
Bring to a boil and stir in tomato puree, salt and pepper.
Step 13
Simmer gently, partially covered, for 20 minutes.
Step 14
Strain if desired (optional).
Step 15
This can be refrigerated, tightly covered, for several days, and frozen for up to 3 months.
Tips
No special items needed.
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