|Carrot||1⁄3 Cup (5.33 tbs), finely chopped|
|Onion||1⁄3 Cup (5.33 tbs), finely chopped|
|Celery||1⁄3 Cup (5.33 tbs), finely chopped|
|Oil/Bacon fat /clarified butter||6 Tablespoon|
|Lean bacon/Ham||1⁄2 Cup (8 tbs), chopped|
|Beef stock||6 Cup (96 tbs)|
|Tomato paste||2 Tablespoon|
|Parsley||3 Ounce (1 Small Bunch)|
1.In a heavy 2-quart saucepan, cook vegetables with the oil .
2. Add in bacon and cook for 15 minutes.
3. Stir in flour and cook slowly for 8 to 10 minutes, until flour browns.
4. Remove from heat, pour in beef stock.
5. With a wire whisk mix well.
6.Add and stir in tomato paste, peppercorns, parsley, and bay leaf.
7.Let simmer for 2 hours or longer.
8.Season with salt and pepper.
9.Strain and discard solids.
10.This makes 2 cups of sauce to be served with steaks.