Ingredients for Hot Crawfish and Cream with Tortellini recipe
2 Tbsp. oil
5 # beef round cut in 3″ squares and pounded thin
4 tbsp. flour
2 medium onions diced
1 bell pepper diced
3 tbsp. minced garlic
2 tsp leaf thyme
3 bay leaves
3 c. beef stock
1 can tomatoes
1 small can tomato paste
1 c. chopped parsley
Salt and white pepper to taste
Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by
boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and
peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, “Rotel”
tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste,
cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and
adjust seasoning with salt and white pepper. Traditionally this dish is served
over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits. Serves
about 12.