8 oz. can tomatoes
4 tbsp. butter
2 tbsp. all-purpose flour
14 oz. can beef broth
1 tbsp. brandy
1/2 tsp. meat-extract paste
1/4 tsp. salt

Purchase 13 3/4 or 14 1/2 oz. can beef broth. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.

In 1-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat extract paste, and salt; cook, stirring until gravy thickens and boils.