| butter | 1 | stick | | flour | 1/2 | cup | | lean stewing meat | 2 | lbs | | chopped onions | 1 1/2 | cups |
| chopped celery | 3/4 | cups | | chopped carrots | 1/2 | cup |
| garlic cloves | 3 | chopped | | diced tomatoes | 1 1/2 | cups |
| tomato paste | 2 | tsp | | Worcestershire | 1 | tbs |
| lemon seeded chopped | 1 | juice & skin | | parsley (fresh) | 1 | tbs chopped |
| dry leaf thyme | 1 | tsp | | beef stock | 1 1/2 | qts |
| white pepper | 1 | tsp | | cayenne pepper | 1 1/2 | tsp |
| bay leaf | 3 | | | chopped hard boiled eggs | 3 | |
|
Directions:
Cut beef into 1/2 in cubes. Heat butter in heavy sauce pan and brown beef. Then remove and add flour to make roux. Cook till medium brown, then add onions,celery,carrots & garlic. Cook 5 minutes till soft. Add meat & all remaining ingredients except eggs & green onions. Stir till blended and until meat is very tender. Add water if needed. Taste to see if it need more salt & pepper. Add eggs if you are ready to serve it. Garnish with green onions & sherry.
