Creole Sauce

A zesty sauce from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 2 cups

Ingredients

• 2  tablespoons onions, minced
• 4  tablespoons green bell peppers, minced
• 2  tablespoons butter or 2  tablespoons olive oil
• 2  tomatoes (either fresh or canned)
• 1⁄4 cup mushroom, sliced
• 1⁄4 cup  stuffed olives, sliced

• Brown Sauce

• 2  tablespoons butter or 2  tablespoons  meat drippings
• 1  small onion, peeled and chopped
• 2 1⁄2 tablespoons flour
• 1  cup  beef stock or 1  cup water
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cook onion and pepper in butter for five minutes; add tomatoes, mushrooms and olives and cook for two minutes.
2. Add brown sauce, salt and peppr.
3. Heat to boiling and serve hot.
4. For the brown sauce: melt fat, add onion and cook until golden.
5. Blend in flour, continue to brown until flour reaches desired color.
6. Add stock or water gradually; season and boil for 3 minutes, stirring constantly.