Dis is a delightful dish. It is so easy to fix,
I garontee!
| 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 to 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.