Make light brown roux (lighter then the color of a tarnished penny) by putting the oil and flour in a large saucepan over medium-high heat. Stir constantly until roux is light brown. Add meat and onions to roux and saut� until onions are clear. Add peas and liquid and mix well. Cover and simmer over low-medium heat, about 20 minutes. For a change add 1� cups uncooked cubed potatoes and enough water to cover the potatoes in the measuring cup 10 minutes after peas are added. Stir occasionally until done. Serve over hot rice with pan fried pork chops. Yum!