Trudy’s Enchilada Sauce

Recipe courtesy of Faye Mathews

Ingredients:
¼ c. butter, margarine, oil or lard
1 large onion, chopped
¼ c. flour
2 Tbsp. chili powder (more or less to taste)
1 tsp. salt, pepper to taste
2 c. tomato juice (or 1 c. tomato sauce and ¾-1 c. water)
2 c. beef broth (or 2 c. water and 2 tsp. beef base)

Directions:
Melt butter; cook onions until softened. Add flour, chili powder and salt and pepper. Stir and cook for a couple of minutes. Add liquids, whisk and heat until thickened and smooth. Simmer for 5 to 10 minutes. Makes about 1 quart, enough for about a dozen enchiladas. Freezes well.