Pepper Steak Sauce: Homemade Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The word "sauce" has French roots and means "gravy". This is a seasoning for the main course, which includes vegetables, spices, broth, cream and many other ingredients. Ever since the appearance of sauces in France in the 17th century, they began to be named after the names of the products on the basis of which they were prepared. This is how pepper sauce, mustard, onion sauce, etc. appeared. Today we will talk about pepper-based sauce, which is traditionally prepared for meat steaks.

Classic Pepper Sauce

At the same time spicy and soft creamy taste of pepper sauce is in perfect harmony with the meat. It is traditionally used as a seasoning for beef steaks and other "male" dishes.

Pepper steak sauce, the recipe of which is offered below, is prepared from peppercorns. What color it will be depends on the preferences of the cook. The original uses a mixture of white, black, pink and green peppers, but you can take one of the presented species. It needs to be crushed before cooking.

To the onion fried in a pan, add pepper, s alt, pour cognac and set it on fire with a match. Here you needbe especially careful as the flame rises quite high. After 2 minutes, the cognac will evaporate. Now you can add cream (70-100 ml), let it boil and remove from heat or boil until thick. It all depends on the desired consistency. Serve hot over a steak or cold in a gravy boat.

Traditional Pepper Sauce for Steak: Recipe with Photo

Traditional pepper sauce tastes like cream. It is tender, but with a spicy peppercorn taste. Cooking it is easy even for an inexperienced cook.

Shallots are taken for this sauce, which will additionally give it a delicate structure. Cut the third part of the stem as small as possible and fry in butter. Add freshly ground pepper, passed through a special mill, and s alt. Pour cognac, set fire. Add cream after 2 minutes. Keep the pepper sauce on fire until you get a thick consistency.

Original meat broth pepper sauce

Even the best steak really reveals its taste only when paired with sauce. It adds piquancy, juiciness to the meat, makes it literally melt in your mouth. Traditionally, the steak is served with pepper sauce based on peppercorns, cognac and cream. For a special taste, you can add concentrated meat broth - just one teaspoon, and the sauce takes on completely different notes.

First, finely chopped onion and garlic are caramelized in butter with vegetable oil. For the sauce, shallots are more suitable, whichhas a sweetish aftertaste, but onion is also suitable. It will need ½ head and 2-3 cloves of garlic. When the onion turns caramel color, add a spoonful of concentrated broth, a handful of black and green peppercorns (you can crush a little with a rolling pin), 50 g of cognac and immediately after that set fire to the contents of the pan. This is the peculiarity of the preparation of this sauce - the alcohol burns out, but the aroma remains.

At the last stage of cooking, cream is poured into the pan: 100-150 ml, depending on the fat content (the higher the % on the package, the smaller the volume). Now the pepper sauce for the beef steak needs to be reduced to a thick consistency. They can immediately pour over the finished meat or serve separately in a gravy boat.

Pepper Steak with Sauce

The peculiarity of cooking this steak is that it is fried in pepper, in which it must be rolled before being sent to the pan. And then the sauce is prepared in the same oil, saturated with the aromas and taste of fried meat.

Black pepper for breading does not need to be ground, just crush it a little and you can roll steaks in it on both sides. At the same time, melt butter in a pan. Put the steaks and fry them over high heat until a crust forms. After that, send the meat to “rest”, and pour 20 g of cognac, 200 ml of cream into the pan, without removing it from the heat, add a tablespoon of mustard and s alt to taste. Simmer the Pepper Steak Sauce (recipe above) for 10 minutes. Then add toskillet previously fried steaks, turn off the heat and let them soak in the sauce for 5 minutes on each side.

Pepper red sauce

This sauce could be called an analogue of the famous Red Devil (red devil), if not for the composition. It is originally made from red cayenne pepper. This recipe does not contain this ingredient, but this does not make it worse, and even wins, because it has a more natural composition.

To make homemade hot pepper sauce, you will need 2 large sweet red peppers, 1 chilli, ½ onion and 2 cloves of garlic.

Chop onion and garlic finely and fry in vegetable oil. Add the chopped bell pepper and chili to the hot skillet. Fry all the ingredients until soft, s alt. Transfer the hot mixture to a blender and blend until smooth. Transfer to a gravy boat and serve with traditional beef steaks.