Instructions: 1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.

2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute.

3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils.

NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.

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