Leftover Steak, Potatoes, and Mushroom Stew
|
1 ½ cups olive oil |
1 pound potatoes, peeled, cutup, boiled until tender in seasoned water to cover, and drained |
| 1 cup sifted all-purpose flour |
½ cup dry light red wine (I like Chianti for this) |
|
1 ½ cups sifted all-purpose flour |
Louisiana hot sauce to taste |
| ½ cup finely chopped fresh parsley | Worcestershire sauce to taste |
| 1 cup chopped onions | 1 cup sliced mushrooms |
| ½ cup cold water, maybe more | Salt to taste |
| 2 ½ pounds cooked boneless steak, fat removed and cut into 1-inch squares | Creole mustard to taste |
|
Heat the olive oil in a large pot over a medium fire. Add the flour and, stirring constantly, make a dark roux. Add the onions and cook, stirring, until clear, then stir in the water until smooth. Add the remaining ingredients and cook, covered, over a low fire for about 45 minutes, adding more water if needed. |