Southwestern Gravy

Name: Southwestern Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 1/2 cups
Ingredients: 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 chilies (I use Rotel original); 1 (6 ounce) can tomato paste; 1 teaspoon Worcestershire sauce; 4 beef bouillon cubes; 1/4 teaspoon sugar; 1/4 teaspoon pepper

Submitted by ratherbeswimmin

"Adapted from Southern Living. Wonderful over grits, polenta, pinto beans, or black-eyed peas."

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Ready In:: 45mins
Ingredients:: 11
Yields:: 6 1/2 cups

ingredients

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 chilies (I use Rotel original)
1 (6 ounce) can tomato paste
1 teaspoon Worcestershire sauce
4 beef bouillon cubes
¹⁄₄ teaspoon sugar
¹⁄₄ teaspoon pepper

directions

Make a roux: in a large skillet over medium heat, whisk the oil and flour together.
Cook and whisk constantly until the roux is caramel colored (about 20 minutes so pull up a chair).
Add in onion and cook for 5 minutes, stir frequently.
Add in 2 cups hot water and remaining ingredients; stir to combine.
Bring to a boil; lower heat and simmer for 5 minutes.
Serve over grits, scrambled eggs, polenta, chicken, pork, or black-eyed peas.