Paul Prudhomme's Cajun Sauce for Beef
beef, onion, celery, flour, jalapeno peppers, garlic, bay
Ingredients
3/4 cup onion, chopped 1/2 cup green bell pepper, chopped 1/4 cup celery, chopped 1/4 cup vegetable oil 1/4 cup all-purpose flour, plus 1 tablespoon all-purpose flour 1/4 teaspoon ground red pepper 1/2 teaspoon white pepper 1/2 teaspoon black pepper 2 bay leaves 2 tablespoons minced fresh jalapeno peppers 1 teaspoon minced garlic 3 cups beef stock or 3 cups broth
Directions for Paul Prudhomme's Cajun Sauce for Beef Recipe
Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux. In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you. Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers. Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat. In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes). Skim any oil from the top and serve immediately.
Read the full directions on Food.com
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