Creole Sauce Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Beef broth | 3/4 Cup (16 tbs), canned | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| Parsley | 1 Tablespoon, chopped | |
| 1 cup each diced green bell pepper and sliced mushrooms | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Italian tomatoes | 1 Cup (16 tbs), drained | |
Directions
In 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is softened.
Add green pepper, mushrooms, and celery and saute for 5 minutes.
Add tomatoes, reserved liquid, broth, and bay leaf; cover and let simmer for 20 minutes, stirring occasionally.
Stir in parsley, salt, and pepper; remove bay leaf before serving.
Add green pepper, mushrooms, and celery and saute for 5 minutes.
Add tomatoes, reserved liquid, broth, and bay leaf; cover and let simmer for 20 minutes, stirring occasionally.
Stir in parsley, salt, and pepper; remove bay leaf before serving.
Chef
