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Mexican Sauce

Yield about 2 cups


  • 1 small onion, chopped
  • 1 medium-size green pepper, chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 2 to 3 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 cup peeled, chopped tomatoes
  • 1/2 cup beef broth
  • Hot sauce (optional)

How to Make It

  1. Sauté onion, green pepper, and garlic in butter in a large skillet until tender. Add flour, chili powder, and salt; stir until smooth. Cook 1 minute, stirring constantly. Add tomato and beef broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in hot sauce, if desired. Serve sauce hot with roast beef, steaks, meat loaf, or cold meats.

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