Creamy pepper sauce for meat recipe. Mushroom sauce for steak. Hot sauce for steak with peppers and apples.

I want to show you the easiest beef steak sauce in the world. But I’ll make a reservation right away - this sauce can be cooked only if the steak is fried not on the grill, but in a frying pan. The sauce is based purely on the delagation method and it fits to the steaks - “as it was here”! He elegantly emphasizes the taste of meat, in no way distracting from it. And this, I think, for a well-cooked steak is very important. After all, he himself is incredibly delicious!

The main components that we need and without which we can’t do without it: beef steak, 1 tbsp. olive oil with low acidity (this is ideal, but can be replaced by any other that is well suited for frying), salt and pepper to taste (of course, other herbs, seasonings - too). Variable component - dry red wine with a rich taste. You can replace it with dry port wine, wine with a not very intense flavor with the addition of brandy or whiskey and, say, pomegranate juice - for the non-alcoholic version. You can also use a little butter, if you want to get fatter sauce, and a little brown thickener for sauces, if you want to get a thick sauce LOT.

Fry the steak in a frying pan according to the method described for, with a few exceptions - fry not in a bare frying pan, but with a small amount of butter, absolutely minimal. In no case should the steak swim in oil.

From the moment the steak is removed from the pan for further roasting in the oven or standing alone before serving, the preparation of the sauce for the steak begins. In the pan, in which roasted meat, pour wine. Use a spatula to remove the bottom from the bottom of the grill, and generally we try to make the wine “clean” the pan from the roasting of meat as best as possible. This is, in fact, deglazing.

My liquid, in principle, was already clean enough, but if there are many prizharok in it, then it needs to be drained through a strainer in order to clear it from large, ugly pieces.

Well, and then evaporate over high heat the sauce before it is reduced in volume at least 2 times and thickens to the point that when pouring the liquid will "stand" and not spread on the plate like water. Butter or thickener is introduced at the same stage. Steaming takes about 10 minutes - the time that steaks usually “rest” before serving. No need to interfere, you just need not to miss the moment when the sauce becomes too thick. But about 8 minutes about this in a thick-walled pan, you can not worry, in my opinion. In short, nothing complicated.

The sauce for the beef steak is served, of course, to that very beef steak!

You must admit that it is necessary to serve vegetables or sauces to meat dishes. Supplements perfectly complement the food, giving it an extraordinary taste and aroma. Some people think that only a professional can prepare the sauce correctly. But this is not at all the case. Beef steak sauce can be prepared by anyone. True, everything comes with experience. We represent for attention very delicious sauces   For meat: "Onion Marmalade" and "Chimichuri."

Onion Marmalade
  Preheat the olive oil in the pan and add the red onion, cut into 1 cm cubes. When the onion is soft, pour 75-100 g of dry white wine into the pan. After 3 minutes, as soon as the alcohol evaporates, add 3 tbsp. Sahara. Sugar should be melted. Then pour into the pan 2-3 tsp. balsamic vinegar, which will give the sauce a sourness. Cooking sauce with 3 tbsp. Tabasco or kimchi pasta. Leave the sauce to cool for a couple of minutes and mix the ingredients well with a blender until smooth.

Chimichuri
  This green sauce is most often found in Argentina. To make it, you must first chop the parsley and cilantro (50 g each), chop the garlic (4 cloves), one red onion and chili pepper. Put all ingredients in a container, add wine vinegar (10 ml), salt (1 tsp), pepper, olive oil (100 ml), French mustard (1 tsp). Using a blender, grind all the ingredients into small pieces (not mashed). If the steak sauce is not so hot, it should be done with a lot of chili pepper or tabasco.

Among the many meat dishes steak occupies a special place. Classic steak is made from beef, but today other types of meat are used, as well as fish. It sounds incredible, but its origin is often attributed to the era of ancient Rome: the priests in temples roasted pieces of beef on special grills, then to put the meat on the altar.

In modern cuisine, the ancestors of juicy fried steak are considered by Americans. They were imbued with an incredible love for juicy grilled beef with various spices and dressings. By the way, the sauce for beef steak is presented in a wide variety of variations, however, pepper sauce is considered a classic.

To prepare such a dressing at home is very simple. All the ingredients are affordable and inexpensive, and the cooking process does not take much time. Juicy hot steak with sauce will be even more aromatic, nutritious and tastier.

It will take:

• Onions - 4 medium onions
• Cream 30% - 200 ml
• Pepper Mix - 40 g
• Butter - 60 g
• Broth (any) - 100 ml
• Cognac - 30 ml
• Salt - to taste

Servings - 4

Cooking time - 20 minutes

Valuable spice

Different varieties of pepper - black, white, red - are the most familiar seasoning in our kitchen. Almost every day we eat it, we add it to main dishes, snacks and salads. In each cafe and restaurant on the table there is a mandatory not only salt shaker, but also a pepper shaker with ground black pepper. In short, more popular seasoning is not found.

Eating pepper has the most beneficial effect on the body. First of all it improves digestion. A well-known fact: ground pepper maintains proper functioning of the stomach and intestines.

Spice also has a good effect on the immune system: it strengthens the body, strengthens resistance to viruses and infections, helps fight colds. But it is important to remember that pepper has its own contraindications. In diseases of the stomach, for example, in gastritis, it is better to abandon it: the acuity only irritates the already damaged mucous membrane, causing exacerbation of the disease and severe pain. It is impossible to exclude the possibility of manifestations of an allergic reaction, especially if the pepper is used in large quantities.

Innings

The recipe is a classic for beef steak. It is served in a separate sauce-box or immediately water a portion before serving. It is not recommended to store the dressing in the refrigerator, since the flavor and structure of the sauce does not change for the better. It is better to prepare gravy to the extent that is required for the upcoming meal. Besides beef, other dishes are well combined with the sauce.

1. Adding lemon or orange juice to the gravy, you can create a wonderful version of the sauce for the salmon steak. The combination of citrus, peppery sharpness and tenderness of the cream is ideal for easy fish meat.
2. Dressing for pork steak can be served with the addition of mushrooms. It is prepared according to the traditional recipe. mushroom sauce   with the addition of crushed champignons or forest mushrooms - to taste.
3. Other meat dishes, such as goulash, stew with vegetables, chops, cutlets, are no less successfully combined with pepper sauce. It can also be used for their preparation, for example, for roasting cutlets.
4. Pepper sauce will also be a good addition to seafood. As in the case of fish, it is better to add a little lemon juice to the dressing, as well as garlic. It turns out very tasty, spicy gravy for fried shrimps, mussels and squid.

Simple recipe cream sauce   for a steak mix of peppers will appeal to every hostess who appreciates the perfect combination of taste and benefit. Despite the abundance of pepper in the gravy, its taste is tender and light. Any meat or fish dish, flavored with dressing, will be a real decoration for both everyday and holiday table.

Enjoy your meal!

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Without sauce, many dishes seem imperfect and lose their appeal. The main thing is that the supplement should be harmonious in taste and successfully emphasize the merits of the main dish, and not drown them or spoil them. We offer variations of recipes for pepper sauce, which will allow you to get exactly the quality supplement that can transform any meat dish and make it simply divine and unique.

How to cook a creamy pepper sauce - a recipe for steak

Ingredients:

• peppercorns (black, pink, green and white) - 1.5 kg;
• shallot bulb - 50 g;
• creamy Peasant Oil - 60 g;
• cognac - 95 ml;
• fatty cream (more than 30%) - 70 g;

Cooking

For cooking creamy pepper sauce To the steak we place in the mortar of a pea of ​​four types of peppers approximately in equal proportions and carefully grind to obtain a small peppercorn crumb. Peel shallots, cut into cubes as small as possible, and pass them in melted butter in a frying pan or saucepan. Next, pour in the prepared pepper crumb, add brandy and ignite the contents of the pot. Cook on the stove for another couple of minutes or until all the alcohol has evaporated, then add the cream, add salt to taste, warm up until the first signs of boiling appear and remove from the stove. After cooling, pour the sauce into a suitable jar and serve it to the steak or meat.

Hot Pepper Sauce - Recipe

Ingredients:

• chili peppers pod (large) - 1 pc .;
• bulgarian sweet peppers (medium size) - 2 pcs .;
• purple onion - 70 g;
•   - 180 g;
•   - 30 ml;
• granulated sugar - 10 g;
• salt is not iodized large - to taste.

Cooking

The technology of preparation of this sauce is fundamentally different from the previous recipe. The basis of the seasoning will not be the peppercorns, but the chilli pods, which need to be cleared of seeds, rid of the stalks and placed in a blender container. In the same manner we prepare Bulgarian sweet peppers. They must be further cut into pieces before adding to the chili pepper. We also send there a purple onion, peeled and cut into slices. Punch components a couple of minutes to obtain a pureed pepper texture. Now add to the vegetable mass adjika and wine vinegar, add sugar and salt to the sauce to taste, mix thoroughly and leave for thirty minutes.

The collection of recipes for sauces is replenished daily to the extent that the variety of ingredients that exist around the world is inexhaustible. The fantasy of famous and so far unknown culinary professionals is also a powerful engine for expanding the encyclopedia of sauces. It is quite possible that the best sauce can come up with and prepare not the chef of the most famous French restaurant, but a simple housewife in a distant, little-known provincial town.

If you want to serve a dish with something more interesting than mayonnaise or ketchup, it's time to pay attention to one of the most voluminous sections of cooking devoted to sauces.

Pepper Sauce - Recipes, Basic Cooking Principles

In order for the famous cook masters to recognize the recipe as ingenious, you need to add knowledge of the basics of sauces to your imagination.

Every person recognizes sweet, salty, sour and bitter instantly as soon as food gets into the mouth. Next - ordinary biochemistry. If these four shades of taste are moderately balanced among themselves, the brain remembers the taste and appearance of the dish as causing pleasure, and vice versa. Thanks to Academician Pavlov, but back to cooking.

It is the sauce that finally forms the taste of the dish, puts the final accents, so to speak. By itself, a beautifully grilled steak has a completely neutral taste, and without sauce it is unlikely to cause an appetite.

So, the four tastes must be in absolute harmony among themselves? Not always. If the sauce is served to a dish neutral to taste, then balance in the sauce is necessary. If a dish, for example - a sweet dessert, then it will decorate the sauce of sour berries or fruit, but the bitterness will be inappropriate. Many professionals rightly believe that salt should be added to the sweet dough, because it enhances the sweetness due to the contrast.

All the spices and herbs that are known today were initially replacing medicine with humans, and then began to be used in cooking. Spicy spices are used in cooking to stimulate appetite, stimulate blood flow and metabolic processes. The sharpness of sauces also helps to burn calories. Hot pepper flavored sauces are an excellent antimicrobial agent, a natural antiseptic.

The main component of pepper sauces is chili, cayenne pepper, mustard, all hot spices. As an addition to spicy sauce, any spicy herbs can be combined to your taste with the main course. In the composition of pepper sauces is quite appropriate acid, sweetness in moderate quantities, salt. Special piquancy is achieved with the help of astringent and astringent, nutty shades, the presence of alcohol, fruit flavors.

But the same steak is enough to fry and sprinkle with dry pepper, and why then prepare the sauce? The liquid base adds to the dish juiciness, improving the digestion of food, and this can not be achieved by using a spicy-flavor mixture in a dry form. In addition, the combination of several flavors in a liquid or oil-based enhances their extraction, getting into the digestive system in a prepared form, and immediately involved in the metabolic processes.

The basis for the sauce can be broth, water, juice, milk or cream, alcoholic beverages or vinegars, egg-oil mixtures. As a thickener for making sauces, flour or starch with added oil is used: fry the flour to cream color, combine with fat, and then add white or red broth from meat, poultry, fish, vegetables or mushrooms, and fruits. The classic base for sauces is the famous bechamel (with the addition of milk), Espanyol (on red broth from roasted meat), velyute (on fish or chicken broth). The main Dutch sauce is steamed, made from egg-oil mixture. Sauces are prepared in a cold way, based on vegetable oils, eggs, with the addition of wine, juice or vinegar, as the basis. Cold sauces include emulsion mixtures such as mayonnaise.

Further preparation of the sauce involves imparting the necessary consistency (thickness). After the base impart a distinctive taste and aroma with the help of spices.

Try to cook the most famous pepper sauces in world cooking. Several recipes are included below, but without specifying the number of ingredients, because spices are a matter of taste. Given that spicy food is contraindicated for people with chronic diseases of the digestive system, each housewife can independently determine the permissible rate of severity.

1. Pepper Sauce - Harissa Recipe. South African cuisine

This pasty sauce based on vegetable oil has already become popular in Israeli and European cuisine, but in the cuisine of African countries it is the most spicy, and is used everywhere, being a universal seasoning for meat, fish, pasta, rice, and vegetables. The sauce has several varieties. The most elegant and expensive Harissa contains rose petals.

Ingredients:

Chili, red (fresh or dry)

Coriander

Olive oil

Vinegar (or lemon juice)

Cooking method:

The original recipe uses only red chili peppers in fresh or dried form, with the addition of the listed spices. All components are ground with coarse salt in a mortar. Then they add oil and vinegar. The consistency is identical to thick cream. The sauce has a rich bright red color, thanks to chili. If you are afraid of extreme severity, then remove the seeds of the peppers that contain the most capsaicin. Reduce the sharpness without losing the original appearance and consistency will help less hot red pepper, and instead of vinegar or lemon juice, use a thick tomato paste.

In the absence of a mortar, you can use a blender.

2. Pepper sauce - recipe Shatta. Egypt Kitchen

Ingredients:

Parsley (leaves)

Tomatoes (pasta)

Olive oil

Cooking:

The consistency of the sauce is pasty. Therefore, it is more convenient to use ready-made tomato paste. Wash dried pepper, remove the stalks and seeds. Wash the parsley leaves. Cut pepper and parsley, put in a metal bowl, chop with a dipping blender. The choice of this method of grinding is not accidental: it will be easier to wash the metal utensils after such a hot mixture. Combine the prepared pasta with the tomato, add salt, olive oil and spread on the jars.

This sauce can be prepared for the future, use it for cooking other, less spicy sauces, dressing for marinates. To store the sauce, pasteurize in jars, or fold in a sterile container, before bringing to a boil.

3. Pepper Sauce - Guacamole recipe. Mexican food

This is one of the avocado-based variations of the sauce. The consistency of sauces can be different: from mashed potatoes to small pieces. The composition, in addition to the listed components, often includes tomatoes, garlic. Guacamole is served to a variety of dishes.

Ingredients:

Hot pepper, green

Lemon juice

Cilantro, fresh

Onion

Cooking:

The sharpness of the sauce is medium. To obtain a puree mass in green tones, use pepper, picked in the stage of technical ripeness. Remove the stems and seeds of peppers.

Avocado pulp immediately drizzle with lemon juice to avoid fruit oxidation. Grind all the ingredients of the sauce with a blender. Salt, add oil and mix thoroughly.

The sauce can be combined with mayonnaise and added to salads. Store in a refrigerator, in a tightly closed jar, but not more than 5-7 days.

4. Pepper Sauce - Salsa Recipes. Mexican food

Varieties of this sauce also has a lot. Consider two classic versions of Salsa, green and red sauce, which can be easily prepared at home. Salsa has a different texture. Liquid sauce is prepared on the basis of vegetable broth, but if you want to prepare the sauce for the future, for the winter, then exclude the broth from the composition, and boil the tomatoes into a paste to obtain a concentrate. The consistency of the sauce is thick, heterogeneous.

The first way:

Red chili

Coriander

Black pepper, ground

Coriander

Olive oil

Cooking:

Heat oil in a pan, add ground spices and garlic. Warm up for half a minute and add the finely chopped tomatoes, without stones and seeds. Simmer on low heat to evaporate tomato juice. Chilli can be used both fresh and dried. Add finely chopped onions, and pass it until transparent. Chopped leaves of cilantro put in the sauce for two minutes before the end of cooking. Cover the sauce with a lid, soak until completely cooled. Adjust the amount of ingredients at your discretion.

Serve with baked meat and vegetables. Hot salsa with tomato can be served with side dishes of cereals, pasta, potatoes.

The second way:

Green chili

Leek

Olives (pickled)

Wine, dry (or vinegar)

Olive oil

Cooking:

The basis of this sauce are olives, so they in the total mass should contain at least half. Chilli for this recipe must be selected in the stage of technical ripeness, when it has a green color. Add dry wine, vinegar or lemon juice to taste. If necessary, add salt. Optionally, you can add spicy greens, ginger root. Grind all components in a blender bowl at the same time to a uniform consistency. Before use, soak the sauce in a closed container for 10-12 hours so that all flavors are combined in it.

5. Pepper sauce - curry recipe for chicken meat. Indian kitchen

Curry can certainly be called the "calling card" of all the regional cuisines of India. This is a dry mix or sauce. It is easy to get ready mix in each large outlet, and on its basis to prepare sauce. Just keep in mind that a dry mix can contain from ten to twenty ingredients, depending on which dishes it is intended for. Curry is not necessarily spicy, but necessarily spicy seasoning, although each mixture contains chili and other peppers. Indian housewives now also use ready-made mixtures, although the older generation prefers to cook them themselves. Each hostess adds all components for curry according to her taste, in any quantity.

Ingredients:

For the dry mix - chili, black, Jamaican (fragrant), sweet pepper;

cardamom, turmeric, cumin (cumin), cloves, mustard, cardamom, ginger, nutmeg, fenugreek;

Sesame oil

Coconut milk

Tomato Puree

Onion

Flour (or starch)

Cooking:

In a dry skillet, fry the flour to a cream color, and temporarily place it on a separate plate. Heat the oil. Put in it the prepared ground mixture of the listed spices. Fry the chopped onion to a light golden hue. In a small amount of broth dilute tomato puree, flour for thickening, combine with coconut milk. Pour the resulting mass into the pan and, stirring, boil until thick. Salt it.

Ready sauce should have a medium and uniform consistency. Pour the sauce into a blender and perebeyte it.

If you do not like the smell of coconut milk, you can replace it with cream. The sauce goes well with grilled poultry meat, vegetable side dishes and rice.

6. Pepper Sauce - Wasabi Recipe. Japanese food

If you want to find out what a truly wasabi sauce looks like, then purchase this root powder using the services of specialty stores. The famous sauce, pasta, not all sellers of sushi are prepared from wasabi roots, which are cultivated only in East Asia. A rare plant in our area is replaced with horseradish, adding various green dyes. In fact, wasabi is indeed a type of horseradish, but only this species grows in a single region of Japan, and its cultivation is not an easy task. The high cost of the root is fully justified by its healing properties, the complexity of its agricultural practices. But this is not all! Wasabi powder is a type of daikon with the same properties as real wasabi root, with the exception of coloring. Wasabi has a distinctive green color, and daikon-wasabi is white. This is a forced salesman’s trick, and it is associated with a very short shelf life of a green burning root. Cooks tint daikon-wasabi green pepper, spinach, spicy green leaves.

Ingredients:

Wasabi powder

Fatty cream, culinary 120 ml

Oil, mustard 90 ml

Ginger Root

Lime juice

Green chili

Soy sauce

Spinach leaves (for color)

Cooking:

Cool and whip the cream, adding a drop of butter. This is the basis of the pasta sauce, to which all the other components must be added. Sort the prepared sauce thoroughly using a blender, and soak the paste in the refrigerator for at least an hour. You can add these ingredients to the base of mayonnaise, replacing them with cream and butter.

Real wasabi is a powerful antimicrobial agent, cleansing the body, even when eating raw fish.

Starting to make hot pepper sauces, do not forget to wear gloves to avoid skin burns. In pepper, in addition to burning capsaicin, contains oil, which is difficult to wash off by conventional means. Therefore, try to use metal dishes, which, unlike plastic containers, do not absorb the substances contained in the pepper.

Do not drink water pepper sauce, if you felt that you overdo it with seasoning. Dairy products (yoghurt, ice cream, milk), boiled rice, lemon juice do a great deal of unwanted burning. Water only enhances the action of capsaicin. In the process of working with hot peppers in the kitchen, make sure that at hand was something from dairy products. In case of accidental contact of pepper with the mucous membrane of the eyes, nose, wipe the burnt areas with a swab dipped in milk, and then rinse with water.