Tomato Onion Gravy
(makes about 1 quart)
4 tablespoons margarine
1 med./lg.onion, chopped
2 to 4 tablespoons flour
1 cube chicken bouillon
4 cups hot water
1 (10 ounce) can tomato paste
1/2 teaspoon Tabasco sauce (or a little more- 3/4 ?)
2 teaspoons Worcestershire sauce
2 teaspoons filé powder
1/2 teaspoon ground black pepper
1. In a large sauce pan or dutch oven, Sauté onions in melted margarine until tender.
2. Add flour until margarine is absorbed. Cook until roux begins to
brown.
3. Dissolve bouillon in water and add slowly to roux.
4. Add tomato paste and remaining ingredients to liquid mixture and
stir to combine. Simmer over low flame for about 30-45 minutes, until desired thickness
(should coat the back of a spoon). Add a little more water or flour if necessary to control
thickness.
(makes about 1 quart)
4 tablespoons margarine
1 med./lg.onion, chopped
2 to 4 tablespoons flour
1 cube chicken bouillon
4 cups hot water
1 (10 ounce) can tomato paste
1/2 teaspoon Tabasco sauce (or a little more- 3/4 ?)
2 teaspoons Worcestershire sauce
2 teaspoons filé powder
1/2 teaspoon ground black pepper
1. In a large sauce pan or dutch oven, Sauté onions in melted margarine until tender.
2. Add flour until margarine is absorbed. Cook until roux begins to
brown.
3. Dissolve bouillon in water and add slowly to roux.
4. Add tomato paste and remaining ingredients to liquid mixture and
stir to combine. Simmer over low flame for about 30-45 minutes, until desired thickness
(should coat the back of a spoon). Add a little more water or flour if necessary to control
thickness.
