Bisto Gravy Powder Rich Brown 200g

was $4.95 $3.90 each $1.95 per 100g
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$1.05

Description

Perfect with all meat dishes, Bisto® Rich Brown Gravy Mix is the closest thing to your traditional homestyle gravy. Enjoy with a homemade roast chicken or pork dish. Bisto® Rich Brown Gravy Mix is the easy way to make a delicious brown gravy that pairs well with all kinds of meat dishes. The ultimate in versatility and convenience, this gravy mix is also great for thickening and boosting the flavour of casseroles, stews and soups. Try replacing part of the water with some red or white wine for a delicious twist on a special occasion.

Ingredients

Wheat Flour, Salt, Colour (150c), Flavour.

Contains: Wheat, Gluten.
May Contain: Egg, Milk, Soy.

Preparation Instructions

EASY SAUCEPAN GRAVY: Blend 1 1/2 tbsp of BISTO with 1 cup (250mL) of water in a small saucepan. Bring to the boil, stirring continuously. Reduce heat and simmer for 2 minutes, stirring occasionally. Serves 4. QUICK MICROWAVE GRAVY: In a microwave safe jug blend 1/2 tbsp BISTO Gravy Mix with 3 tbsp water to make a smooth paste. Place 3/4 cup (185mL) water in another jug and microwave on HIGH for 1 minute 50 seconds (1100W)+. Whisk water into paste. Heat for a further 45 seconds. Whisk well and stand for 2 minutes before serving. Serves 4. + Guise only. Microwave ovens may vary, adjust heating time as needed.

Usage Instructions

For a thicker or thinner gravy, use more or less BISTO powder accodingly, BISTO is ideal for thickening and adding flavour to casseroles, stews and soups.

Storage Instructions

After Opening Reseal And Store In A Cool, Dry Place

Allergens

Egg, Wheat, Milk, Gluten, Soy

Nutrition Information

Servings Per Packet Approx. 33
Serving Size 1/4 Cup (62.5 mL) Gravy

Per Serving* Per 100g or 100mL*
Energy 70 kJ 115 kJ
Protein 0.5 g 0.8 g
Fat, Total 0.1 g 0.1 g
- Saturated 0 g 0 g
Carbohydrate 3.5 g 5.6 g
- Sugars 0.1 g 0.2 g
Dietary Fibre Value not available Value not available
Sodium 405 mg 645 mg

*All values are considered to be average

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