Melt the beef drippings in a heavy saucepan. Add the Mirepoix. When this begins to color, add the flour and stir until the flour is thoroughly browned. Add the peppercorns, tomatoes and parsley. Mix well and add the beef stock. Simmer 2 1/2 hours or it has been reduced by 1/2. Stir occasionally and skim off the fat as it rises. Strain and stir occasionally as the sauce cools to prevent it from forming a skin. The finished sauce should be about the consistency of whipping cream. Posted to MM-Recipes Digest by "Rfm"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (1416g)|
|Recipe Makes: 6 Cups|
|Calories from Fat: 183 (41%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 18.9mg||6 %|
|Sodium 2670.5mg||92 %|
|Potassium 2950.3mg||78 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 35.2g|
|Protein 29.5g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 443
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