- 1 cup [250 mL] hot water
- 2 tablespoons [30 mL] liquid beef broth concentrate
- 1/2 teaspoon [2.5 mL] black pepper
- 2 tablespoons [30 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] garlic salt [optional]
- 2 tablespoons [30 mL] roast beef sauce mix
- 1/2 cup [125 mL] water
- 1 tablespoon [15 mL] liquid beef broth concentrate
- 2 tablespoons [30 mL] flour
- 2 knobs butter
- 1 tablespoon [15 mL] large black peppercorns
- Approximately 1/2 cup [125 mL] milk
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- Pour hot water into a small non-stick saucepan.
- Well mix in 2 tablespoons [30 mL] liquid beef broth concentrate, black pepper, Worcestershire sauce, if desired garlic salt, roast beef sauce mix.
- Into a measuring cup, combine remaining 1/2 cup [125 mL] water, remaining 1 tablespoon [15 mL] liquid beef broth concentrate and flour, until smooth.
- Pour into saucepan.
- Stir in butter and black peppercorns.
- Heat over medium heat until thickened, for approximately 3 minutes.
- Pour some milk into sauce, until of desired texture and color.
- Serve really hot.
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