Ground beef gumbo

10 oz ground beef
1/4 peanut oil
1/4 cup flour
1/2 cup of dry white wine
1/2 Tbl worcestershire sauce
1/3 cup onions
1/4 cup green bell pepper
1/4 cup celery
1/2 Tbl hot sauce (Tabasco, Crystal, etc.)
peanut oil
Chop the onion, bell pepper and celery together finely - so as to merge their flavors.

Place the flour into a bowl. Smooth out all lumps with a knife. Over medium-high heat, pour the oil into a Dutch oven. Allow the oil to come up to heat. Sprinkle the flour into the oil - while whisking constantly with a wire whip. For the roux to achieve a dark chocolate brown color, it will require about 6-8 minutes of whisking.

Carefully, pour about 2 cups of cold water into the pan. Whisk to combine the roux and water. Pour in the wine, worcestershire and hot sauce. Season to taste with salt.

Heat up a small skillet. Pour in 1 Tbl peanut oil and crumble-brown the ground beef. Drain the excess grease. Throw the beef into the Dutch oven. Bring the liquids of the pot to a boil, cover then cut the heat to a slow simmer for 45 minutes. Serve with rice, pasta or use to top hot dogs.

If using the gumbo to top hot dogs, add 1 Tbl of creole (or dijon) mustard 1 minute before shutting of the heat.