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Ingredientes
- 1/2 c. flour
- 1/2 c. oil
- 1 to 1 1/2 pound stew meat
- 1 lg. onion
- 1 bell pepper
- 6 to 8 potatoes
- Salt & pepper
- Garlic pwdr
- Creole seasoning
- Worcestershire sauce
Direcciones
- Make a dark brown roux with oil and flour. Add in minced onions and bell pepper and cook till onions are clear and soft. Season meat with listed seasonings. Add in meat to roux, cover and cook till meat is tender. Stir often. Add in 6 c. of water and cubed potatoes. Season to taste. Cook till potatoes are done and stew is desired thickness. Serve over warm rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 145 | 43% |
| Total Fat 16.34g | 20% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 14mg | 5% |
| Sodium 102mg | 4% |
| Potassium 725mg | 21% |
| Total Carbs 39.23g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.58g | 2% |
| Protein 8.76g | 14% |
