Southwestern Gravy

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 2 medium onions, chopped
• 2 cups hot water
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chilies (i use rotel original)
• 1 (6 ounce) can tomato paste
• 1 teaspoon worcestershire sauce
• 4 beef bouillon cubes
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper

Recipe

• 1 make a roux: in a large skillet over medium heat, whisk the oil and flour together.
• 2 cook and whisk constantly until the roux is caramel colored (about 20 minutes so pull up a chair).
• 3 add in onion and cook for 5 minutes, stir frequently.
• 4 add in 2 cups hot water and remaining ingredients; stir to combine.
• 5 bring to a boil; lower heat and simmer for 5 minutes.
• 6 serve over grits, scrambled eggs, polenta, chicken, lamb, or black-eyed peas.