Preparation:
Chop about 6 slices bacon and sauté‚until crisp. Remove. Add minced garlic, 1/2 chopped onion and 1/2 chopped green pepper, lightly sauté‚in the bacon grease. Stir in about 2 tablespoons flour, stir until smooth. Slowly stir in 1 to 1 1/2 cups beef stock. Add sage, salt, pepper and chopped parsley. Add leftover rare beef (bite size) and 1 can black eyed peas and bacon. Simmer and serve over warm pasta with Parmesan cheese. Good with chipped beef too. |
