about 1 1/2 cups
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2 tablespoons all-purpose flour
2 tablespoons reserved pan drippings
1 1/2 cups reserved tomato juice
1 tablespoon chopped fresh parsley
Combine flour with reserved pan drippings in a large skillet; blend until smooth. Cook 1 minute, stirring constantly. Gradually add reserved tomato juice; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in parsley.