Paul Prudhomme'S Cajun Sauce For Beef

1. 1

   Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.

2. 2

   In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250u00b0. With a metal whisk, whisk in the flour a little at a time until smooth.

3. 3

   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.

4. 4

   Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.

5. 5

   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.

6. 6

   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.

7. 7

   Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).

8. 8

   Skim any oil from the top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.