What you need:
- 2 or 3 cups (or more) of beef broth (I made mine using roast drippings)
- about 2 handfuls of sliced & seeded green peppers (I used banana peppers, but you could use any type of pepper)
- a handful of diced green onions
- salt, pepper, onion powder(TBsp), garlic powder(TBsp), & cumin (about a tablespoon) to taste
- cornstarch
Boil the peppers & green onions in the broth & seasonings until tender. Remove the peppers and onions with a slotted spoon. Stir about 2 heaping tablespoons of cornstarch into 1 cup of cold water until dissolved. While the broth is boiling, add the cornstarch mixture. Use a whisk or a fork whisk the cornstarch until you get a nice gravy.
Use this sauce to top enchiladas.
Click here for a good enchilada recipe. You can replace the cream of chicken soup in the recipe with this sauce.
