Serves 4-6 people
Ingredients:
- 1 1/2 cups of olive oil
- 1 1/2 cups of shifted all-purpose flour
- 1 cup of chopped onions
- 1/2 cup of cold water, maybe more
- 2 1/2 pounds of cooked boneless steak, fat removed, and cut into 1 inch squares
- 1 pound of potatoes, peeled, cut up, boiled until tender in seasoned water to cover, and drained
- 1/2 cup of dry light red wine (I like Chianti for this)
- Louisiana hot sauce to taste
- Worcestershire sauce to taste
- 1 cup of sliced mushrooms
- Salt to taste
- Creole mustard to taste
Instructions:
Heat the olive oil in a large pot over a medium fire. Add the flour, and stirring constantly, make a dark roux.
Add the onions and cook, stirring, until clear, then stir in the water until smooth.
Add the remaining ingredients and cook covered, over a low fire for about 45 minutes, adding more water if needed.
Related Stories
Specialty Risk Insurance joins us as they demonstrate why they are different from their competitors, taking a well-rounded approach to risk management.
The Louisiana Farm Bureau has made 2024 a year for change and advocacy. The state’s Young Farmers & Ranchers Club recently met with congressional delegates on the issues affecting their employees and operations.
The Farm Monitor introduces us to Trip Stillwell, and he shares how farming helped him rebuild his life.