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Braune Einbrenne (Brown Gravy)



4 Servings
60 g fat (1/4 cup)
2 T flour
1/2 l water (or broth (2),Instant
-cups plus,2 tbsp)
1 bay leaf


Make a dark roux of the flour and fat, then add liquid and bring to a boil. Only then add 'inlays' (cooked spaetzle, pasta, dumplings, vegetables, etc.)
Serves 4.













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