1tablespoonBeef Marrow ButterIf you didn't make the beef stock just use 1 tablespoon of butter Total of 3 tablespoon of fat(butter)
3tablespoonof All-Purpose Flour
2 ½cupsof Veal or Beef Stock
2tablespoonof Tomato paste
Melt butter/beef fat in a sauce pot over medium heat. Allow the butter to brown a little, which means taking on a small bit of color to the butter. You'll smell the nuttiness from the butter. Then add in all of the flour and stir incorporating the flour and cooking off the rawness of the flour. Then add the tomato paste and cook it with the Roux (butter & flour) cooking off the rawness.
Next, add in ⅓ of the veal or beef stock and stir. The sauce will try to start to thicken at this point add the remaining stock and stir. Bring up to the boil and allow the sauce to reduce. The consistency of the sauce is controlled by how much you reduce the sauce. You're in control. The more you reduce the sauce the thicker the sauce.