beef essentials: amazing brown sauce

Recipe by
Andy Anderson !
Wichita, KS

There are several types of brown sauce. For example, there is an Asian brown sauce that is used in stir-fries, and there are several versions that work with beef. This version is slanted towards a British brown sauce, and we all know that the Brits love their beef. If you are looking for an awesome sauce to use on your next steak, burger, or any beef dish, you should check this out. So, you ready… Let’s get into the kitchen.

yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For beef essentials: amazing brown sauce

  • PLAN/PURCHASE
  • 2 Tbsp
    sweet butter, unsalted
  • 2 - 3 Tbsp
    yellow onion, finely diced, or grated
  • 1 - 2 clove
    garlic, minced
  • 1/4 tsp
    Kosher salt, fine grind, or to taste
  • 1/4 tsp
    white or black pepper, freshly ground, or to taste
  • 2 Tbsp
    sherry, dry variety
  • 3/4 c
    beef stock, not broth
  • 1 Tbsp
    smooth Dijon mustard, I prefer Grey Poupon
  • 1 tsp
    Worcestershire sauce
  • 1/2 c
    whipping cream
  • 1 Tbsp
    lemon juice, freshly squeezed

How To Make beef essentials: amazing brown sauce

  • 1
    PREP/PREPARE
  • 2
    What you will need? A large saucepan, or pot (like a Dutch oven). I like using a cast iron skillet because the even heat helps with the uniform browning of the onions.
  • 3
    What to serve with it? Brown sauce is primarily for beef, it is great for dipping beef tenders, drizzled over a steak, or mixed with some rice and sauteed beef cubes.
  • 4
    How to store it? This sauce will survive for 4 – 5 days in the fridge. But because it has dairy, it does not freeze well.
  • 5
    Optional Items I love sauteing about 8 ounces of sliced mushrooms, and adding them in at the end of the cooking process… AWESOME!
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the butter to a large skillet or pot and set the heat to medium-low. Then, add the onions, and sprinkle with a bit of salt and pepper
  • 8
    Stir the onions until they soften and begin to brown, about 6 – 8 minutes. Toss in the garlic and stir until fragrant, about 60 seconds
  • 9
    The difference between browning and burning can be as short as 30 seconds… Keep an eye on that pan.
  • 10
    Add the dry sherry to the pan, and stir until it is almost evaporated, about 60 seconds.
  • 11
    Add the worcestershire, dijon, and beef stock to pan, and stir as the pan comes to a simmer.
  • 12
    Add the cream and return to a simmer.
  • 13
    Continue to simmer and reduce until the sauce thickens and coats the back of a spoon, about 5 – 7 minutes.
  • 14
    As it is simmering, add some salt and pepper, to taste.
  • 15
    Remove from the heat, and stir in the lemon juice, to brighten the sauce.
  • 16
    PLATE/PRESENT
  • 17
    Serve it as you would any good brown sauce, with beef. Enjoy.
  • Stud Muffin
    18
    Keep the faith, and keep cooking.
  • Peace
    19
    Namasté

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