Prep 1 hr
Cook 0 mins
Unbelievable on beef!
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped bell pepper
- 1⁄4 cup chopped celery
- 1⁄4 cup vegetable oil
- 1⁄4 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 3⁄4 teaspoon ground red pepper (preferably cayenne)
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon black pepper
- 2 bay leaves
- 1⁄4 cup minced fresh jalapeno pepper
- 1 teaspoon minced garlic
- 3 cups beef stock
- I really like Classical music while I make this dish. Don't know why, but it just seems to fit. My favorite is Tchaikovsky: Suite No.2 Capriccio Italienne, Op.45. And a cold Coors!
- Combine the onions, bell peppers (I use a mix of red, yellow, and green), and celery in a small bowl and set aside while you start the roux.
- To make the roux, in a heavy 2-quart sauce pan, heat the oil over medium-low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until the roux is light brown – about 2 – 3 minutes. Be careful not to let the roux scorch or splash on your skin.
- Remove from the heat, and immediately stir in the red, white, and black pepper. Return to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, fresh peppers and garlic, stirring well.
- Continue cooking about 2 minutes, stirring constantly. (Since we're cooking the seasoning and vegetables into the roux, the mixture should be quite pasty.) Remove from heat.
- In a separate 2-quart sauce pan, bring the stock to a boil. (1 bullion cube to 1 cup water works OK). Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 ½ cups, about 15 minutes. Skim any oil from the top, and serve immediately.