Melt the butter and add the oil. Add onion, carrot, and celery and cook until they begin to brown. Add flour and brown, stirring all the while. Add bay leaf, thyme, garlic, pepper and tomato. Simmer together for a minute and add the hot beef stock. Bring to a boil and reduce heat. Simmer, skimming from time to time, for an hour or more. Strain and cool before refrigerating. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnauds Restaurant, New Orleans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (15g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (81%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 15.3mg||5 %|
|Sodium 41.1mg||1 %|
|Potassium 11.3mg||0 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.8g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 90
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!