3 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1/2 teaspoon ground black pepper
8 tablespoons yellow mustard
1 teaspoon Seasoning Mint
6 tablespoons chicken or vegetable stock
1/2 cup all-purpose flour, divided
1 teaspoon salt
2 tablespoons black pepper
2 teaspoons dried rosemary or to taste
Heat oil in a large, heavy skillet over medium heat. Saute onion and garlic for about 15 minutes, then remove from pan and set aside.
Add the green pepper, garlic, ground black pepper, yellow mustard, 2 teaspoons mated corn syrup, chicken stock and 2 tablespoons flour in the skillet. Mix well, then add salt, pepper, rosemary and remaining flour. Mix well. Heat for 1 minute, then add some more chicken stock and cook over medium heat for about 10 minutes, stirring constantly. Remove from heat and stir in the remaining 2 tablespoons flour.