I just made a great beef stew but i might have gotten it a little more "peppery" than i wanted. help!


Question: I made a beef stew with a bit too much black pepper I want to know how to neutralize it a bit without sacrificing taste or consistancy.


Answers: I made a beef stew with a bit too much black pepper I want to know how to neutralize it a bit without sacrificing taste or consistancy.

more broth or tomato sauce (the paste with more water)... potatoes only work for absorbing salt, not the extra spices...
also something else you might not think about
when serving the stew.. you can put a plop of sour cream on the top, this sounds weird, but really its nice tasting, and the people eating it can stir it in and it gives stew a nice flavor and the milky cream cools any peppery over do...

add beef broth

pour out some of the juice and replace it with water. if too watery, add tomato paste or tomato sauce to the water. it will do the trick. balance it.

you can try adding some sliced potatoes. they help absorb the extra spices in your sauce..i've tried this with too much salt and it really works.

Take the meat out of the gravy, wipe is clean of all gravy, set aside.

Strain the gravy and discard the solids. Dilute the gravy with beef broth and cream, thicken with cornstarch or flour roux.

Slice the beef stew and return to the new, recycled gravy. Simmer for a few minutes. Serve over unsalted mashed potato or noodles.

u can add one potato and then take it out when fish or add yougurt





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