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Ideas for Steak Sauces

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Steaks with sauces

Steaks are plenty delicious even without any kind of garnish, but using a sauce, especially if the meat is a bit more dry, is always a great idea. You can make a sauce with mushrooms, with tomatoes, with cream - there are many choices.

Let us propose a few recipes, the first of which you can make with the sauce that is left over from the cooking of the steaks - if they are made in the oven.

Pour the sauce from the ready steaks into a saucepan and add a little bit of butter (can use oil). Once it heats up, throw in finely chopped onions and let them soften for a few minutes. Add a clove of garlic for aroma - don't slice it, crush it. Then add in 3 spoons of mustard.

Sauces with steaks

Stir well and pour in around 3/4 cup of red wine - let it simmer for a few minutes and add spices to taste. Black pepper and salt are mandatory.

Many of us cook with a wine that is cheap or we don't like the taste of, and is generally not of high quality. In order for the dish to turn out truly delicious, culinary professionals tell us that the wine must be of a high caliber.

Sauces with mushrooms are extremely suitable for any kind of steak. If you need a quick sauce that is also quite delectable for steaks, buy some sour cream and processed cheese.

Heat oil in an appropriate container and put in the finely chopped mushrooms to stew, then add in the sour cream and processed cheese - stir continuously and if necessary, turn down the heat.

Mushroom sauce

In order for the sauce to not be too heavy, add a few spoons of yoghurt. Stir well, add salt and remove from the stove. If you like blue cheese, you can put it in finely chopped.

Our last proposal contains mushrooms again, but this time we will use milk, not cream. Put a head of onion and 7 oz (200 g) of mushrooms in oil on the stove. Once they fry, add a pack of processed cheese, 3.5 oz (100 g) of cheese and 4 oz (120 g) of hard cheese.

Keep an eye on it and stir, and once the products begin to separate into "threads", begin to pour in milk. You will need about 4 1/5 cups (1 L), but make sure to heat it beforehand. Once the desired consistency is reached, remove from the stove and add in 2 whisked eggs. For seasoning, sprinkle in some dill and black pepper.



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