3 tablespoons milk
2 tablespoons olive oil
1 small onion, sliced
1 medium red bell pepper, seeded and cut into 1/2 inch thick strips
1 green bell pepper, seeded and cut into 8 wedges
1 medium red bell pepper, seeded and cut into 1/2 inch thick strips
1 medium sweet onion, cut into 4 wedges
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon red wine vinegar
1 1/2 tablespoons lemon juice
In a large saucepan, heat the milk over medium heat. Stirring constantly, cook the onion in the olive oil until tender, about 5 minutes. Stir in olive oil and brown quickly.
Pour the browned roux into a 2 quart saucepan. Mix in the vegetables, mushrooms and green bell pepper. Remove from heat and stir into the browned roux. Return mixture to saucepan over medium heat, stirring constantly, for about 5 minutes.
Stir in the red wine vinegar and lemon juice. When the mixture is heated through, pour over the stew and stir until it is thoroughly coated. Serve chilled or refrigerate and reheat as needed.
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