In a large iron pot, make a roux with oil and flour (stir ingredients on medium heat until flour turns dark brown.)  Add onion, celery, bell pepper, garlic and mushrooms; sauté until soft.  Add tomato sauce and brown.  Add meat and brown well.  Slowly add hot water to cover ingredients, stirring constantly.  Season to taste with salt and pepper.  Simmer over medium heat for 1 ½ to 2 hours, or until meat is tender, stirring occasionally.  Add water if needed.  Add green onions, parsley and hot sauce to taste.  Cook 10 minutes longer.  Serve over cooked rice.