Instructions: 1. COMBINE SHORTENING OR SALAD OIL WITH FLOUR IN STEAM-JACKETED

2. COMBINE ONIONS, PEPPERS, PIMENTOS, TOMATO PASTE AND WATER. ADD TO ROUX WHILE STIRRING. COOK 10 MINUTES OR UNTIL MIXTUE HAS THICKENED AND VEGETABLES ARE TENDER.

3. ADD BEEF TO MIXTURE STIRRING CAREFULLY. HEAT TO SERVING TEMPERATURE. SKIM OFF EXCESS FAT.

NOTE: 1. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ CHOPPED ONIONS AND 1 LB FRESH SWEET PEPPERS A.P. WILL YIELD 13 OZ CHOPPED PEPPERS.

NOTE: 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 OZ (1 1/2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 13 OZ (2 1/2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 2, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE:

4. IN STEP 2, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE:

5. IF DESIRED, SERVE OVER RICE OR EGG NOODLES.

NOTE:

6. TWO NO. 8 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE NO. A-4.

SERVING SIZE: 2/3 CUP

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