ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Southwestern Gravy

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 chiles

1 (6-ounce) can tomato paste

1 teaspoon Worcestershire sauce

4 beef bouillon cubes

1/4 teaspoon sugar

1/4 teaspoon pepper

Directions

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