Preparation:
combine onions, bell peppers, and celery, set aside heat oil in a skillet, over a medium-low flame whisk in flour, until smooth heat and stir until light brown remove from heat and stir in onion mixture stir in red, white, and black peppers place over a moderately-high flame heat and stir for 2 minutes stir in bay, chiles, and garlic heat and stir for 2 minutes remove from heat heat stock to a boil in a saucepan, over a high flame reduce heat to moderate stir in sauce mixture, 1 tablespoon at a time, stirring to dissolve each before adding another simmer over a moderate flame for 15 minutes, or until reduced to 3-1/2 cups serve hot, with beef |
