| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cajun | Cajun, Cooper, Ground beef, Soups & ste | 6 | Servings |
INGREDIENTS
| 3 | c | Water |
| Roux | ||
| 1 | lb | Ground beef |
| 3 | Potatoes; cut into chunks (3 to 4) | |
| 1 | cn | Carrots; drained |
| Salt to taste | ||
| Black pepper to taste | ||
| 1 | md | Onion; diced |
| 1 | Egg |
INSTRUCTIONS
Mix egg and some of the diced onion with ground beef. Form into small meatballs and pan fry with non-stick cooking spray. Mix roux with 2 cups water. Bring to a boil while stirring almost constantly. The roux will melt and you must stir to keep it from lumping. If it is too thick for your taste, add another cup of water. Let it cook a little more and check for correct thickness. Do not let it stick on the bottom. Put in your meat, vegetables, the rest of the onion, and season to taste. Let simmer until meat and vegetables are done. Recipe by: Loretta Hebert Posted to recipelu-digest Volume 01 Number 441 by Sewgoode <Sewgoode@aol.com> on Jan 3, 1998
A Message from our Provider:
“Jesus: Eternal Combustion Protection”