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We hope you got benefit from reading it, now let’s go back to peas and gravy (or peas in a roux) recipe. To cook peas and gravy (or peas in a roux) you only need 11 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Peas and gravy (or peas in a roux):
- Use all-purpose flour
- Take vegetable oil
- Provide peas
- You need pork stew meat
- Use onion
- Provide celery stocks
- Prepare green bell pepper
- Take salt
- Get pepper
- Prepare water
- Use beef broth
Instructions to make Peas and gravy (or peas in a roux):
- Dice vegetables and set aside.
- 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.
- Lower heat to medium. Pour in half cup of flour. Add more of necessary. The roux needs to look like a thin watery paste.
- 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.
- Once roux is dark enough add vegetables. Stir constantly for about 2 minutes.
- Next add beef broth.
- Add stew meat. You can chop it into small pieces first of you prefer.
- Add 2 cups of water.
- Cook for about half an hour.
- Add peas.
- Add 2 more cups of water.
- Season to taste. Cook on medium heat for an hour.
- 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.
- Serve over rice.
I followed one reviewers advice to use butter instead of oil. Also known as sausages and mash, this traditional dish consists of sausages and mashed potato, and is often accompanied with peas and gravy. This hearty dish is another easy recipe you can make at home; it includes sausages in Yorkshire pudding batter and is often served with gravy and vegetables. These might include roast potatoes, carrots, peas, cabbage, and Brussels sprouts. This beloved British street food is traditionally served wrapped in a piece of white paper or newspaper.
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