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Meat Sauce 1 (1/4 cup) can lard

Ingredients

1 stave salt

3 cups water

3 onions, diced and crushed

3 red bell peppers, diced

3 carrots, crisp and sliced

3 potatoes, cut into 1 inch cubes

26 ounces monkfish, chilled and diced

1 cup butter, melted

3 tablespoons all-purpose flour

3 tablespoons cold water

Directions

In a large saucepan, combine lard and salt with 3 cups water or broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened.

Meanwhile, in a 1-quart sauce container, combine onions, pepper, carrots and potatoes. Place butter or margarine, flour and cold water in a well-greased skillet and heat over medium heat until flour is browned. When potatoes and onions are tender stir in the beef and heat through, 5 to 7 minutes.