Gravy 2 tbs parsley flakes

gravy 2 tbs parsley flakes

OtherOtherEasy30 minBy Northstar

Ingredients

Servings

3 cup drippings plus strained marinade Enough mashed potatoes to make 8 servings
5 tbs flour
5 tsp ginger snap crumbs Put flour, salt, and beef into a gallon zip-lock bag
2 to 3 days before serving, combine vinegar, Coke, olive oil, add meat and brown slowly. Add onion,

1
and shake to coat each piece. In a Dutch oven, heat
2
water, onions, celery, carrots, pepper, cloves, bay garlic, Coke, and 1/4 cups water. Mix well. Cover
3
leaves, sugar, and salt to make marinade. Place and simmer 30 minutes. In a small pot, mix 2 tbs
4
meat into a gallon zip-lock, pour in marinade, double flour with 1/2 cups water. Stir until smooth and add
5
bag and place in cooler. Turn occasionally. When to meat mixture along with undrained mushrooms.
6
ready to cook, heat olive oil in Dutch oven. Remove Stir and cook until thickened. Stir in sour cream and
7
meat from bag, saving marinade, rub with flour and heat gently 0until gravy simmers. Serve over
8
brown. Add 1 cup of marinade plus veggies and bay mashed potatoes.