| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Cajun |
Cajun, Meats, Soups, Wrv |
8 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 1/2 |
c |
Flour |
| 2 |
lb |
Lean stewing beef, 1" cubes |
| 1/2 |
c |
Tasso, minced |
| 1 1/2 |
c |
Onions, chopped |
| 3/4 |
c |
Celery, chopped |
| 1/2 |
c |
Carrot, chop fine |
| 3 |
|
Garlic, minced |
| 1 1/2 |
c |
Tomatoes, peel seed chop |
| 2 |
t |
Tomato paste |
| 1 |
T |
Worcestershire sauce |
| 1 |
|
Lemon, seed chop fine |
|
|
including juice and skin |
| 1 |
T |
Fresh parsley, chopped |
| 1 |
t |
Dried leaf thyme |
| 1 1/2 |
qt |
Beef stock |
| 1 |
t |
White pepper |
| 1 1/4 |
t |
Cayenne pepper |
| 3 |
|
Bay leaves |
| 3 |
|
Eggs, hard-boil chop |
|
|
Green onions, chopped for |
|
|
garnish |
|
|
Sherry |
INSTRUCTIONS
Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour
and cook while stirring until roux is medium brown. Add onions,
celery, carrots and garlic and cook for 5 minutes until soft. Add meat
and all remaining ingredients except eggs, green onions and sherry.
Stir to blend and simmer until meat is very tender, about 1-1/2 hours,
add a little water if needed during cooking. Taste for salt and pepper
and, if desired, Tabasco. Add eggs and cook for 5 more minutes.
Garnish with green onions and pass the sherry. Source: Upperline
Restaurant, N.O.LA. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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