Granny's Tomato Gravy

(makes about 1 quart)

4 tablespoons butter
1 onion, chopped
2 to 4 tablespoons flour
1 cube vegetable bouillon
4 cups hot water
1 (10 ounce) can tomato paste
1/2 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
2 teaspoons gumbo file' powder
1/2 teaspoon ground black pepper

In a large sauce pan, Saute onions in melted margarine until tender. Add
flour until margarine is absorbed. Cook until roux begins to brown.
Dissolve bouillon in water and add slowly to roux. Add tomato paste and
remaining ingredients to liquid mixture and stir to combine. Simmer over
low flame for about 30-45 minutes, until desired thickness (should coat
the back of a spoon). Add a little more water or flour if necessary to
control thickness.


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