Step 1

Add 1 tablespoon butter to a large skillet. Place over medium heat.

Step 2

When butter has melted and is hot (do not burn), add diced onions, celery, garlic and red bell peppers. Sauté 2 - 3 minutes, until fragrant. Remove the sautéed veggies from the skillet to a bowl and set aside.

Step 3

Return pan to heat (do not clean).

Step 4

To the same skillet, add 1 tablespoon butter, flour and bacon grease. Allow butter and grease to melt. Cook, stirring constantly, until mixture has a thickened, brown texture.

Step 5

Add sautéed veggies back into the pan. Stir well and cook for an additional 2 - 3 minutes.

Step 6

Add cumin, paprika, cayenne pepper, garlic powder, celery salt, white pepper, oregano and thyme. Bring the mixture to a boil. Cook, stirring, until the gravy starts to thicken.

Step 7

Reduce heat to a simmer.

Step 8

Add cooked ground beef, veal stock, Worcestershire sauce and Tabasco sauce. Cook until thickened to desired consistency.

Step 9

Serve hot.