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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|Serving Size: 1 Serving (886g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 214 (62%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 60.6mg||19 %|
|Sodium 1646.2mg||57 %|
|Potassium 1443.6mg||38 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18g|
|Protein 15.9g||23 %|
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Calories per serving: 344
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