beef essentials: amazing brown sauce
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
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2 Tbspsweet butter, unsalted
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2 - 3 Tbspyellow onion, finely diced, or grated
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1 - 2 clovegarlic, minced
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1/4 tspKosher salt, fine grind, or to taste
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1/4 tspwhite or black pepper, freshly ground, or to taste
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2 Tbspsherry, dry variety
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3/4 cbeef stock, not broth
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1 Tbspsmooth Dijon mustard, I prefer Grey Poupon
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1 tspWorcestershire sauce
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1/2 cwhipping cream
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1 Tbsplemon juice, freshly squeezed
How To Make beef essentials: amazing brown sauce
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1PREP/PREPARE
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2What 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.
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3What 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.
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4How to store it? This sauce will survive for 4 – 5 days in the fridge. But because it has dairy, it does not freeze well.
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5Optional Items I love sauteing about 8 ounces of sliced mushrooms, and adding them in at the end of the cooking process… AWESOME!
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6Gather your ingredients (mise en place).
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7Add 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
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8Stir the onions until they soften and begin to brown, about 6 – 8 minutes. Toss in the garlic and stir until fragrant, about 60 seconds
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9The difference between browning and burning can be as short as 30 seconds… Keep an eye on that pan.
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10Add the dry sherry to the pan, and stir until it is almost evaporated, about 60 seconds.
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11Add the worcestershire, dijon, and beef stock to pan, and stir as the pan comes to a simmer.
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12Add the cream and return to a simmer.
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13Continue to simmer and reduce until the sauce thickens and coats the back of a spoon, about 5 – 7 minutes.
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14As it is simmering, add some salt and pepper, to taste.
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15Remove from the heat, and stir in the lemon juice, to brighten the sauce.
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16PLATE/PRESENT
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17Serve it as you would any good brown sauce, with beef. Enjoy.
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18Keep the faith, and keep cooking.
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19Namasté
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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