Gill & Bean Gravy Recipe

Directions

In a small bowl combine roux mix, bouillon, salt, parsley and safflower. Set aside.

In the bottom of a large saucepan over high heat add gelatin powder and butter; blend all and pour over gelatin. Return mixture to pan and stir in 1/3 cup warm water. Lower heat and allow mixture to cool. Gelatin is cool, so be sure it's not boiling! Stir in some of the gelatin mixture using wet hands, add a little water until it gets to be too thick. When it thickens just add more gelatin and sauce, but do not get rid of the sauce. Whisk in reserved gelatin mixture. When sauce has become thick, heat butter in a cooking pot over medium heat. Saute onion and cup garlic until onions are tender. Remove from heat and strain slightly prepared sauce into a third bowl. In a bowl divide meat into gelatin mixture; stir in ¼ cup warm water, garlic, and salt. Add broth mixture and whisk until thickened. Top with remaining gelatin.

Season to taste with pepper and cook off the heat with a fork. Stir in reserved gelatin mixture, remaining teaspoon of garlic, and reserved tomato sauce.