Recipe By : Upperline Restaurant, New Orleans, LA
Serving Size : 8 Preparation Time :0:00
Categories : Soups Meats
Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cl Garlic -- minced
1 1/2 c Tomatoes -- peel, seed, chop
2 ts Tomato paste
1 tb Worcestershire sauce
1 Lemon -- seed, chop fine
-including juice and skin
1 tb Fresh parsley -- chopped
1 ts Dried leaf thyme
1 1/2 qt Beef stock
1 ts White pepper
1 1/4 ts Cayenne pepper
3 Bay leaves
3 Eggs -- hard-boil, chop
Green onions -- chopped for
-garnish
Sherry
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.
