Mushroom and Vegetable Gravy for Pork Roast

• 12-1 cup pan dripping, from pork raost
• 14 cup soy sauce
• 1 cup hot water
• 1 tablespoon vegetable oil
• 14 cup onion, chopped in large pieces
• 14 cup celery, thickly sliced
• 14 cup carrot, thinly sliced
• 1 large tomatoes, chopped
• 12 lb button mushroom, sliced
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• salt and pepper, to taste

1. Pour the pan drippings into a 4 cup container and set aside.
2. Deglaze the hot roasting pan with the hot water and then pour the liquid in the 4 cup container.
3. Skim the excess fat from the top.
4. Add the soy sauce and top off with enough water to make 3 cups of liquid.
5. Add the vegetable oil to a hot skillet over medium heat.
6. Stir in the onion, celery, and carrot and saute just long enough to heat it through (crisp-tender texture).
7. Stir in the tomato and mushrooms and heat until all the veggies are heated through.
8. Add the drippings/soy liquid and bring to a boil.
9. Mix the cornstarch with the cold water and add to the gravy; stirring until the gravy has thickened.
10. Add salt and pepper, to taste.
11. Serve over pork and rice, mashed potatoes or noodles.

pan dripping, soy sauce, water, vegetable oil, onion, celery, carrot, tomatoes, button mushroom, cornstarch, cold water, salt

Taken from www.food.com/recipe/mushroom-and-vegetable-gravy-for-pork-roast-119835 (may not work)