Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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1/4 lb Butter -including juice and skin
1/2 c Flour 1 tb Fresh parsley; chopped
2 lb Lean stewing beef; 1" cubes 1 ts Dried leaf thyme
1/2 c Tasso; minced 1 1/2 qt Beef stock
1 1/2 c Onions; chopped 1 ts White pepper
3/4 c Celery; chopped 1 1/4 ts Cayenne pepper
1/2 c Carrot; chop fine 3 Bay leaves
3 cl Garlic; minced 3 Eggs; hard-boil, chop
1 1/2 c Tomatoes; peel, seed, chop Green onions; chopped for
2 ts Tomato paste -garnish
1 tb Worcestershire sauce Sherry
1 Lemon; seed, chop fine

Heat butter in heavy sauce pan, brown beef cubes and remove. Add
flour and cook while stirring until roux is medium brown. Add onions,
celery, carrots and garlic and cook for 5 minutes until soft. Add
meat and all remaining ingredients except eggs, green onions and
sherry. Stir to blend and simmer until meat is very tender, about
1-1/2 hours, add a little water if needed during cooking. Taste for
salt and pepper and, if desired, Tabasco. Add eggs and cook for 5
more minutes. Garnish with green onions and pass the sherry. Source:
Upperline Restaurant, N.O.LA.

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