Recipe - Great Grandmas Louisiana Gumbo

Three fourths pound Boneless beef chuck
2 tablespoon All purpose flour
3 tablespoon Bacon drippings
1 pound Fresh okra; 1inch slices
2 lg Redripe tomatoes;
peeled; in 3/4inch wedges
2 md Onions; chopped
1 small Green bell pepper; cut
in large squares
1 Clove (large) garlic; minced
1 teaspoon Gumbo file powder
Three fourths teaspoon Salt
Liquid hot pepper sauce to
taste
Cooked rice

Cut meat in 1inch cubes, then dredge in flour. Melt bacon drippings in a
large, heavy saucepan, then add floured meat and cook until browned. Remove
meat from pan; add okra and cook until browned (browning prevents the okra
from taking on the somewhat slimy texture that many find unpleasant).
Return meat to pan, then stir in tomatoes, onions, bell peppers and garlic.
Add water to cover. Bring to a boil; then reduce heat, cover and simmer
1One half to 2 hours or until meat is tender and mixture has the consistency of
thick soup. Add file powder, salt and hot pepper sauce. Simmer 30 minutes
longer. Adjust seasonings, then serve over rice. Makes 4 servings.

NOTE: Pork shoulder, chicken, seafood or any combination can be
substituted for the beef as desired.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.