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Thickening Pan Juices from Braised Beef

Remove meat to a warm serving platter; skim fat from pan juices. Measure juices and transfer to a saucepan. For each cup of juices, combine 3 tablespoons all-purpose flour and 1/3 cup cold water until smooth. Stir flour mixture into pan; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened, adding additional water if necessary. Season to taste with salt and pepper.

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