Mutton Rechauffé (Creole Style)
This classic Creole-style mutton réchauffé transforms leftover roast mutton into a rich and satisfying dish. The savory combination of tender mutton, vegetables, and a flavorful sauce creates a comforting meal. Perfect for a weeknight dinner, this recipe offers a delightful blend of textures and tastes.
Ingredients
- 3 tablespoonfuls Butter
- 1 tablespoonful Green pepper, chopped
- 1 tablespoonful Onion, chopped
- 3 tablespoonfuls Flour
- 1/2 teaspoonful Salt
- 1 cup Brown stock
- 1/2 cup Tomato purée
- 1 cup Cold roast mutton, cut in strips or cubes
- 1/2 cup Cooked macaroni, blanched and drained
- 2 or 3 Mushrooms, sliced (optional) (Quantity estimated (not specified in original recipe))
- 1 tablespoonful Mushroom catsup (optional)
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Instructions
- 1Melt the butter in a large skillet or saucepan over medium heat. Add the chopped green pepper and onion and sauté until softened, about 5 minutes.
- 2Stir in the flour and salt, and cook, stirring constantly, until frothy, about 1 minute. Gradually whisk in the brown stock and tomato purée. Bring to a boil and cook for 2-3 minutes, stirring occasionally.
- 3Reduce heat to low. Stir in the cold roast mutton and cooked macaroni. Add the mushrooms or mushroom catsup, if using. Simmer gently for 10 minutes, allowing the flavors to meld.
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