Peas and gravy (or peas in a roux)
Peas and gravy (or peas in a roux)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, peas and gravy (or peas in a roux). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

There's nothing as wonderful as a picnic lunch in a traditional English pub. Yorkshire pudding with sausages and gravy © essentially-england.com. For many families, a Sunday lunch of roast beef with Yorkshire pudding, pot roast pork with apples or roast lamb with green beans and mint sauce, is still a.

Peas and gravy (or peas in a roux) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Peas and gravy (or peas in a roux) is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have peas and gravy (or peas in a roux) using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Peas and gravy (or peas in a roux):
  1. Take 1/2 cup all-purpose flour
  2. Prepare 1/2 cup vegetable oil
  3. Make ready 2 can peas
  4. Take 2 lb pork stew meat
  5. Prepare 1 onion
  6. Make ready 2 celery stocks
  7. Take 1/2 green bell pepper
  8. Prepare salt
  9. Get pepper
  10. Make ready 4 cup water
  11. Get 1 can beef broth

My chap would opt for baked beans and a pickled onion. Onion gravy & mushy peas,with a wedge of bread to mop it up with. When the peas are ready, drain through a colander and set aside. Storage: Leftovers can be refrigerated in an airtight container for up.

Instructions to make Peas and gravy (or peas in a roux):
  1. Dice vegetables and set aside.
  2. Now you're gonna make a roux. Pour half a cup of vegetable oil into a large pot. Heat over medium high for about 2 minutes.
  3. Lower heat to medium. Pour in half cup of flour. Add more of necessary. The roux needs to look like a thin watery paste.
  4. Stir constantly until roux is a very dark brown. While stirring be sure to scrape bottom of pot. If it stops moving for too long it'll burn. It'll look thicker as it cooks.
  5. Once roux is dark enough add vegetables. Stir constantly for about 2 minutes.
  6. Next add beef broth.
  7. Add stew meat. You can chop it into small pieces first of you prefer.
  8. Add 2 cups of water.
  9. Cook for about half an hour.
  10. Add peas.
  11. Add 2 more cups of water.
  12. Season to taste. Cook on medium heat for an hour.
  13. Lower heat and continue cooking for another 45 minutes or until gravy has thickened. It will still be watery when it's done. Not thick like actual gravy.
  14. Serve over rice.

This easy recipe is made with canned salmon and peas in a milk gravy. Serve on toast or saltine crackers for a quick tasty meal. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Purple podded peas soaked overnight and simmered until mushy.

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