Corn Starch Gravy And Other Tips

• Gravy
• 1 3/4 cups beef broth (or water or chicken)
• 2 tablespoons cornstarch
• 1/4 cup water (use to mix corn starch)
• Herbed Chicken Gravy
• 1 3/4 chicken broth
• 1 tablespoon parsley (chopped)
• 1/4 teaspoon poultry seasoning
• Onion Mushroom Gravy
• 1 cup onion (saute')
• 2/3 cup mixed mushrooms (sliced mushrooms sauteed in fat drippings)
• 2 tablespoons fat (drippings)
• Cooks Tips
• 1 tablespoon corn starch equals 2 tablespoon flour

1. Cook water or broth over medium heat, stirring to loosen brown bits. Remove from heat. Mix corn 2 tablespoons corn starch with 1/4 cup cold water stir until smooth. Stir into pan.
2. Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Season to taste. Makes 2 cups.
3. Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning.
4. Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe.
5. Cooks Tips: 1 tablespoon corn starch = 2 Tablespoons flour. Corn starch has twice the thickening power of flour.When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken.
6. To thicken hot liquids: first mix Canada Corn Starch with a little cold water, until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to boil and boil for 1 minute until thickened.

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Taken from www.food.com/recipe/corn-starch-gravy-and-other-tips-449395 (may not work)