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How To make Mama Braun's Spaghetti Sauce
15 lb Ground beef
-(or 10 lb ground beef -and 5 lb ground lamb) 2 qt Chicken necks and backs,
-boiled down in own broth 9 lb Onion, unpeeled
2 qt Beef stock
4 1/2 qt Bell peppers, blended
3 ga Progresso tomato paste
2 t Salt
3 lb Mushrooms
2 2/3 c Sugar
1 T Oregano
Gunk, to taste -(see recipe) Fill two 5-gallon pots with equal portions of ground beef (or beef and lamb) and scramble over high heat until well-done. Blend onions and add to meat, along with beef juice. Blend bell peppers and add to meat. Add tomato paste and cut heat from high (boiling) to simmer. Add salt, mushrooms, blended chicken meat, sugar, "gunk" and oregano. This should be let to simmer for half a day to a full day. When finished, can freeze basic sauce in jars or ziploc bags. TO SERVE SAUCE: Thaw 1 1/2 quart container of sauce (four servings). Peel and sliver 4 garlic cloves into blender; add 1 cup wine (use sherry or burgundy) and 1 T brown sugar, blend. Add to sauce and heat until ready. Beau's notes: * This sauce is patterned after that of a Syro-American restaurateur of Ocala whose restaurant, The Blue Bird, no longer exists. However, the spaghetti sauce recipe, one Mama (after trying at first more or less to duplicate the Blue Bird's) refined, is immortal. Because of the vegetables used in it, the family tradition has been to make a meal of spaghetti with the sauce alone. The basic sauce is useful also for lasagna and other pasta dishes. * Mom uses juices from beef roasted with sherry and "gunk" for beef stock. * The family is still boycotting Hunt's anything!
How To make Mama Braun's Spaghetti Sauce's Videos
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SUPER TASTY JAMAICAN BROWN STEW CHICKEN STEP BY STEP | STEWED CHICKEN
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????Another Brown Stew Chicken That You Would Also Enjoy????????????
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????Ingredients
Leg & Thighs 3 pounds chicken
????Seasoning
1 Tsp all purpose season
1 Tsp chicken season
1 Tsp smoked paprika
1 Tsp black pepper
1/2 onion
1 Tsp pimento seed
1/2 sweet peppers
1/2 fresh ginger
1/2 carrots
2 stalk scallions
1 Tsp fresh thyme
1/2 Tsp scotch bonnets pepper
1 tomato
3 cloves garlic
1 1/2 Tbsp brown sugar
1 1/2 cup hot water
1 Tbsp ketchup
1/2 Tsp salt
2 Tsp brown sugar/optional
1/2 cut potato
Cook 30 minutes in total on a medium to heat.
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Mushroom Gravy
This is an easy to make Mushroom Gravy that will elevate anything you douse it with. It's a gravy recipe made from scratch without drippings. Use for it as a sauce for steak, chicken, schnitzel, sausages, chips, or even steamed vegetables. Toss with shredded chicken then stuff into hot rolls to make the ultimate CHICKEN ROLLS!
PRINT RECIPE:
How to Make Brown Sauce
FULL RECIPE BELOW
Although the name might not sound that fancy, the classic brown sauce is nothing to scoff at. This stuff is seriously good and can bring even the blandest of meal up to fancy standards. Learn how to make it in this episode!
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BROWN SAUCE RECIPE:
Brown Sauce Recipe
8 oz. Mirepoix, (chopped carrots, celery, onions) medium dice
3 oz. Butter
3 oz. Flour
2 oz. Tomato paste
5 pt Beef stock
½ each Sachet
1. Melt fat in saucepan and brown mirepoix.
2. Add tomato paste and sachet and cook for 5 – 7 minutes.
3. Slowly add flour for thickening (you do not have to use all of the flour).
4. Deglaze with beef stock and slowly add remaining stock. Simmer until desired thickness is reached.
5. Strain and use or refrigerate.
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