- 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.
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