RECIPE FROM "SANDY'S
1/4 cup vegetable oil
1/4 cup all-purpose flour
2 medium onions, chopped
2 cups hot water
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles
1 (6-ounce) can tomato paste
1 teaspoon Worcestershire sauce
4 beef bouillon cubes
1/4 teaspoon sugar
1/4 teaspoon pepper
Whisk together oil and flour in a large skillet; cook over medium heat, whisking contantly, until roux* is carmel colored (about 20 minutes)
Add onion and cook, stirring often, 5 minutes.
Stir in 2 cups hot water and remaining ingredients; bring to a boil. Reduce heat and simmer 5 minutes.
Serve with grits, eggs, chicken, pork, or black-eyed peas.
*Note: Roux is the cooked combination of oil and flour, which is the base for all gravies.
Yield: 6-1/2 cups