2 tablespoons butter
2 tablespoons all-purpose flour
12 fl. ounces beef flavored bouillon, or beef stock
In a saucepan melt the butter or margarine. Stir in the flour. Cook
and stir over medium-low heat for 15 to 20 minutes or until browned.
Add stock and stir. Bring to boil stirring constantly. Boil 3 to 5 minutes.
Reduce heat and simmer about 30 minutes or until reduced to about 1
cup. Stir frequently. Sauce should be slightly thinner than gravy.