1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 (10 ounce) can beef broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (3.4 ounce) can beef stock
1 teaspoon seasoning salt
1 teaspoon Creole seasoning (optional)
2 teaspoons dried oregano
Heat oil in a large saucepan over medium heat. Add onion, celery, green pepper and beef broth. Bring to a boil, stirring frequently. Boil for about 5 minutes. Reduce heat to low, stirring frequently. Reduce heat to medium, stirring occasionally, until beef stock is thickened. Reduce heat to low, stirring occasionally, until gravy is thickened. Stir in chicken soup and beef stock. Return to a boil, stirring occasionally, until gravy is thickened. Reduce heat, and simmer until onions are tender. Add oregano, if desired. Remove from heat.
I have made this for many holidays; this is our family favorite! Personal preference, i use red because it is a bright color and it adds a nice flavor.
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