2 (12 fluid ounce) cans beef broth
1/8 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon dried sage
1/8 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon vegetable oil
1 tablespoon white vinegar
1 pinch dried thyme
2 teaspoons dried rosemary
2 teaspoons dried parsley
1 pinch dried thyme
1 tablespoon dried parsley
1 tablespoon dried sage
2 tablespoons dry mustard
2 tablespoons white vinegar
In a large saucepan, combine beef broth, flour, salt, sage, thyme, dry mustard, vegetable oil, vinegar and thyme. Bring to a boil, then reduce heat, cover and simmer 8 hours, or until all liquid is absorbed.
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