Beef steak sauce

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To accompany a kebab, fried / baked meat, beef or other steak, I suggest a simple recipe for a delicious sauce. It goes well with both hot meat and cold cuts, all sorts of meat delicacies.

The base is a liquid saturated in color with a "bouquet" of aromas chosen at your discretion. It can be red wines, and not only dry ones, but also berry juices from cranberries and cherries. Focusing on the original taste of the drink, additional spices and seasonings are introduced when cooking steak sauce. Wheat flour, starch, butter are used as a thickener to obtain a viscous, silky consistency.

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Ingredients:

Cherry juice or red dry wine - 200 ml

Wheat flour - 1 tbsp. l.

Vegetable oil for frying steak - 40 ml

Green garlic - 10 g

Sea salt, hot pepper - to taste

Step by step recipe:

 Step 1 of 7
Step 1 of 7

To make a sauce for beef steak or other meat, take the foods listed. If the base liquid is sour, season with granulated sugar, maple syrup, and honey. If the drink is too sweet to begin with, balance with salt, harsh and spicy spices. When brewing a composition, take a sample and adjust the concentration of aromas along the way.

Step 2 of 7
Step 2 of 7

First, fry the beef steak or whatever meat you have planned. Bring it to full readiness. Let the meat "rest" in foil or parchment, and strain the butter with the released meat juice in a frying pan.

Step 3 of 7
Step 3 of 7

In a clean container we combine a portion of flour and the strained composition - meat juice with butter. We put on a quiet fire.

Step 4 of 7
Step 4 of 7

Stir continuously, remove all dry lumps and make the mixture completely homogeneous. Do not add the following liquid without removing all flour clots at this stage.

Step 5 of 7
Step 5 of 7

Now pour in the cherry juice (or wine), continue stirring and heating. Season immediately with salt, ground pepper, various favorite spices or other missing flavor enhancers. Let's try.

Step 6 of 7
Step 6 of 7

Bring the sauce to a smooth texture. We do not boil for a long time, do not allow the moisture to burn and evaporate too much - here look at the desired degree of density. It is clear that the more flour-thickener and less liquid-drink, the denser, thicker the sauce.

Chopped feathers of young garlic can be thrown at the very end of cooking, removing the sauce from the stove, or sprinkled on top of the meat with it when serving.

Step 7 of 7
Step 7 of 7

Serve the beef steak sauce to the table in a convenient container.

Enjoy your meal!

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Your friend and helper, Vilkin!

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