DIRECTIONS:
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Preheat the oven to 250F.
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In a small, heavy ovenproof casserole, melt the butter over high heat.
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Lower the heat to medium and add the diced vegetables and cool, uncovered
for 7 minutes, stirring frequently.
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Add the spices and cook, uncovered for 2 minutes, stirring occasionally.
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Add the flour to the vegetables, mix well with a wooden spoon and place
the casserole in the oven.
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Stir occasionally.
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Cook the mixture until the flour is golden brown.
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Remove the casserole from the oven and let it cool for a few minutes.
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Add one cup beef stock to the roux and mix in thoroughly with a wooden
spoon.
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Return the casserole to the top of the stove, over low heat.
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Add the remaining beef stock, one cup at a time, while stirring constantly.
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Bring the sauce to a boil over high heat and season to taste.
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Reduce the heat to low and simmer the sauce, uncovered, for 30 minutes.
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