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Brigit Binns' Steak Sauce Recipe


brigit binns
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3.64 from 44 votes
Say so long to the thick brown steak sauce found at your local grocer and hello to a more flavorful homemade version.
Serve with: steak and a cabernet.

Course:
Brunch
,
Dinner
,
Lunch
,
Sauces and Condiments
Cuisine:
American
difficulty scale

Makes:

Servings: 2 cups

Takes:

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Finely chop enough onion to create 1/2 cup (57.6g). Mince the garlic.
  • Cook. In a saucepan, whisk together all the ingredients, bring to a boil, reduce the heat, partially cover, and gently simmer until the sauce is thick, chunky, and very aromatic, about 45 minutes.
  • In most recipes you soak dried mushrooms first, but much of their flavor is lost in the water (notice how it turns brown?). For this recipe, you do not need to soak the mushrooms first. They will soften and give up their flavor in the sauce while it simmers, and nothing will be lost in the soaking liquid.
  • Pass it through a fine-mesh sieve to remove the solids.
  • Serve. Chill then serve or refrigerate for up to 2 months.