1 tablespoon vegetable oil
1 cup ground chicken
2 tablespoons minced green bell peppers
2 cups water
14 ounces beef/chicken broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
1 dash dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan. Saute the ground chicken in the oil for 4 to 5 minutes until cooked and add bell pepper to the saucepan and saute it for 1 minute.
Add water and broth to the pan. Sift cornstarch and flour into some water and whisk it into the pan.
Add remaining ingredients and bring the mixture to a boil.
Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Boil the potatoes with some garlic cloves. Mash them over low heat and add some ground onions and garlic. Add cream until the potatoes look rich and creamy.
Monday, August 27, 2007