Peas and gravy (or peas in a roux)
Peas and gravy (or peas in a roux)

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, peas and gravy (or peas in a roux). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Now you 're gonna make a roux. Pour half a cup of vegetable oil into a large pot. The state of being totally fine, okay, or alright.

Peas and gravy (or peas in a roux) is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Peas and gravy (or peas in a roux) is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have peas and gravy (or peas in a roux) using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Peas and gravy (or peas in a roux):
  1. Get 1/2 cup all-purpose flour
  2. Take 1/2 cup vegetable oil
  3. Take 2 can peas
  4. Make ready 2 lb pork stew meat
  5. Make ready 1 onion
  6. Take 2 celery stocks
  7. Get 1/2 green bell pepper
  8. Get salt
  9. Make ready pepper
  10. Make ready 4 cup water
  11. Get 1 can beef broth

People normally don't even read what the ingredients are, We also use stock cubes or pots, again without checking what is actually in them…. Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. Mushy peas - Green marrow-fat peas that are mashed into a type of soup. Gravy - A thick brown sauce made from the juices of meat or vegetables.

Instructions to make Peas and gravy (or peas in a roux):
  1. Dice vegetables and set aside.
  2. Now you're gonna make a roux. Pour half a cup of vegetable oil into a large pot. Heat over medium high for about 2 minutes.
  3. Lower heat to medium. Pour in half cup of flour. Add more of necessary. The roux needs to look like a thin watery paste.
  4. Stir constantly until roux is a very dark brown. While stirring be sure to scrape bottom of pot. If it stops moving for too long it'll burn. It'll look thicker as it cooks.
  5. Once roux is dark enough add vegetables. Stir constantly for about 2 minutes.
  6. Next add beef broth.
  7. Add stew meat. You can chop it into small pieces first of you prefer.
  8. Add 2 cups of water.
  9. Cook for about half an hour.
  10. Add peas.
  11. Add 2 more cups of water.
  12. Season to taste. Cook on medium heat for an hour.
  13. Lower heat and continue cooking for another 45 minutes or until gravy has thickened. It will still be watery when it's done. Not thick like actual gravy.
  14. Serve over rice.

Curry sauce - People like to pour a mild curry sauce over their meal. Scraps or scratchings - You can sometimes ask for scraps or scratchings. With potatoes, carrots and peas and a tasty seasoned gravy, I couldn't wait to tuck in. To give the sweet peas a jump-start on the season, lightly scratch the If it was fruits and vegetables that I lacked, I could always find an assortment of waxberries or dried and buttered peas. How to plant, grow, and harvest peas in the garden by The Old Farmer's Almanac.

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