Please can you give me an idea for a recipe for red wine sauce to go with pork steaks please?!
the sauce
salt and freshly ground black pepper
250ml/9fl oz red wine
4 tbsp butter, softened
4 tbsp plain flour
Heat the pan on the hob and, when hot, add the red wine Cook over a high heat for a minute or two, then reduce the heat. Add a pinch of salt and a bit of freshly ground black pepper.
Make a beurre manie by mixing together the softened butter and the flour in a bowl. This will be used to thicken the sauce.
Add a teaspoon or two of the beurre manie to the red wine and stir into the sauce until it thickens. Add another small piece or two, stirring as you go, until the sauce has the desired drizzling consistency. (You can keep any beurre manie you don't use covered in the fridge for a week or so.)
Enjoy.....
Answers: This is a very nice red wine sauce.................
the sauce
salt and freshly ground black pepper
250ml/9fl oz red wine
4 tbsp butter, softened
4 tbsp plain flour
Heat the pan on the hob and, when hot, add the red wine Cook over a high heat for a minute or two, then reduce the heat. Add a pinch of salt and a bit of freshly ground black pepper.
Make a beurre manie by mixing together the softened butter and the flour in a bowl. This will be used to thicken the sauce.
Add a teaspoon or two of the beurre manie to the red wine and stir into the sauce until it thickens. Add another small piece or two, stirring as you go, until the sauce has the desired drizzling consistency. (You can keep any beurre manie you don't use covered in the fridge for a week or so.)
Enjoy.....
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Well a very quick recipe would be to fry the steaks in a pan and then add in a diced onion to soften then deglaze with a glass of red wine and reduce.
Just before serving whisk in 50g of cold butter diced to give a silky sauce.
This sounds very gourmet and wonderful.
2 cups Madeira
2 cups Merlot
1 cups Veal Stock
1 spring Fresh Rosemary
2 ea., Bay Leaves
4 Shallots, finely chopped
? cup Leeks, white part only, chopped
? cup Mushroom scraps, chopped
? cup Carrot, chopped
1 Tbsp. Black peppercorns
8 oz. Unsalted Butter
? cup Nicoise Olives, seeds removed and halved
Kosher Salt to taste
In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, Merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.