When I was a kid I knew I was luckier than the other youngsters. I knew that regularly my mom would have something excellent to devour for dinner. One of my absolute favorites was her meatball stew. I’ve made a few changes to make it relatively more straightforward and faster to prepare. Give it a take a look at, your family and your taste buds will thank you!
1 pound floor beef
1 medium onion, chopped coarsely
1 medium green pepper, chopped coarsely
1/Four cup dry roux *
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon vegetable oil
2 cups water
1. In a large bowl, add beef, 1/Four of the onion, salt, cayenne pepper and black pepper. Mix well.
2. Add vegetable oil to skillet and heat over medium heat.
3. Form beef mixture into meatballs. You could have to be able to make about 8-10 meatballs. Add meatballs to skillet and brown. Stir meatballs often to stick them from sticking. Cook time must be spherical 3-Five minutes.
4. Remove meatballs from skillet and set aside in a clean bowl.
5. Add bell pepper and supreme onion to skillet. Reduce heat to low and saute until onions become transparent. Move vegetables to no less than one aspect of the skillet and add the dry roux. Add water to skillet and mix well with dry roux to remove clumps. Mix roux in with vegetables and building up heat to best and allow to boil for one minute.
6. Reduce heat to low and put meatballs once more into skillet. Cover and allow to cook dinner dinner for 20 minutes stirring now and again to stop sticking.
7. Remove duvet and cook dinner dinner for an additional Five minutes if gravy is simply too thin.
8. Serve over steamed white rice with whole corn as an aspect dish.
* Note that you’ll be able to make your own roux or use ‘wet’ roux if when you have that readily to be had. I make a choice using the dry roux as it is extremely speedy to move from powder to in a position to use.
Article Source Link thru Charlie Thibodeaux