Recipes out of the Blond Box

2 pounds tender stew meat, either beef or pork, cubed
1 cup coarsely chopped shallots
2 tablespoons cooking oil
3 cups (1 recipe) Chile Colorado (Red Chile Sauce)
1 cup water

White Sauce
1 tablespoon butter
1 tablespoon flour
a pinch of salt
1 cup milk

Brown meat in a small amount cooking oil. When nicely browned, remove meat from the pan and drain off all but one tablespoon of fat. Sauté shallots in this oil and then return meat to the pan; add the Chile Colorado and water. Cook over medium-low flame until meat is tender and gravy has a good consistency.

If you would like a thicker sauce, the recipe suggests making some White Sauce, and then adding it one spoonful at a time until the red sauce is thick as you want it to be.

Make the White Sauce; melt butter over medium-low heat in a small saucepan. When melted, stir in the flour; keep stirring for about a minute, cooking the flour. Stir in a pinch of salt and the milk, stirring constantly until sauce has thickened.