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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Adapted from Southern Living. Wonderful over grits, polenta, pinto beans, or black-eyed peas. Ingredients:
1/4 cup vegetable oil |
1/4 cup all-purpose flour |
2 medium onions, chopped |
2 cups hot water |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 ounce) can diced tomatoes and green chilies (i use rotel original) |
1 (6 ounce) can tomato paste |
1 teaspoon worcestershire sauce |
4 beef bouillon cubes |
1/4 teaspoon sugar |
1/4 teaspoon pepper |
Directions:
1. Make a roux: in a large skillet over medium heat, whisk the oil and flour together.
2. Cook and whisk constantly until the roux is caramel colored (about 20 minutes so pull up a chair).
3. Add in onion and cook for 5 minutes, stir frequently.
4. Add in 2 cups hot water and remaining ingredients; stir to combine.
5. Bring to a boil; lower heat and simmer for 5 minutes.
6. Serve over grits, scrambled eggs, polenta, chicken, pork, or black-eyed peas.
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