Sunday, November 30, 2014

Steak with Three Sauces ... Creamy, Spicy and Oniony

I felt like playing and seeing who would like which on the best. Warren liked all three but particularly liked mixing the spicy and the creamy. Nick liked the creamy. I preferred the onion but the spicy was a very close second.
Prepare you favorite cut of meat to your preferred doneness and see which one you like best.

Creamy Parmesan Peppercorn Sauce
2 Tbsp. fat free Italian salad dressing
1/3 cup reduced fat sour cream
2 Tbsp freshly grated Parmesan Cheese 
1/2 tsp. freshly ground black pepper 

Combine all ingredients and whisk to combine. Refrigerate until ready to serve

1 Tbsp Worcestershire sauce
1/4 cup ketchup
1/3 medium onion, finely chopped
2 Tbsp cup water
1 1/2 Tbsp butter
1 tsp apple cider vinegar
1/3 tsp lemon pepper seasoning
1/3 tsp dry mustard
1/2 tsp cayenne pepper
few drops of hot pepper sauce

Combine all ingredients in small saucepan and bring to a boil; reduce heat and simmer 10 min.  Serve warm..

French Onion Sauce
adapted from EveryDay with Rachael Ray October 2013
1 1/2 tablespoons butter
1 large onions, very thinly sliced and quartered
1/4 teaspoon dried thyme
1 bay leaf
Salt and finely ground black pepper, to taste
1/4 cup dry white wine
1/4 cup water
1 tsp beef soup base*

Cook the onions, thyme and bay leaf, salt and pepper in the butter, partially covered, until the onions are extremely soft and a light-caramel color; stirring occasionally for about 20 minutes. Add the wine and cook 1 minute. Add the stock and bring to a boil. Cook 1 minute, then remove from the heat. Serve warm.

*I prefer Penzey's soup base because it is not very salty. Beef bouillon granules can be substituted but be careful of the salt content. 1/4 beef stock could also be used but the beef flavor would not be as strong.

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