6 Star Red Wine & Shallot Sauce for Beef

This is like the steak sauce that someone made for me when I was working at a military base.It goes with many different meat dishes, so make a lot and save it for later.You can use spring onions and garlic in lieu of shallots. Adjust the amount to taste.If you have some juice leftover after cooking the meat, add it after you take out the garlic.If you simmer the sauce slowly, the taste will be deep and delicious. Recipe by Momora

This is a delicious recipe for tender steak.When you add the beef, adjust the heat until it is sizzling.Adjust the cooking time according to the thickness of the steak and how you like your meat done. Recipe by handmadecafe

I love lamb chops, but as with most meats I like to have some type of sauce to elevate it. This is an easy red wine reduction sauce that compliments the strong lamb flavor.

I had something else cooking in the oven.After Step 3, you can also add the broth to the sauce and microwave it.Added 8/30 - Depending on the type of stove, you may want to to change from medium heat to high heat, and low heat to medium heat. Recipe by Gokumori

Something I made to go with our Friendsgiving Oxtail "Osso Buco."1.5 pounds of mushrooms will look like a lot for 4 people, but mushrooms have really high water content, and they'll shrink considerably when you're done.If you want to double the recipe, I suggest using a fairly large pan with lots of surface area (at least 13-inch), or just make two separate batches in two separate pans.I used fresh thyme for this batch, but parsley, basil, Italian or Herbes de Provence blends would all work well.Oxtail "Osso Buco" Recipe:https://cookpad.wasmer.app/us/recipes/1714687-budget-oxtail-osso-buco-for-regular-stovetop-and-pressure-cooker

Here is my favorite recipe. This sauce is the heart of the dish and goes great with any steak but especially venison loin steaks. If you like red wine, blue cheese and bold flavors your gonna love this. It quickly became a staple in my cooking arsenal. Enjoy!!

Thank you for 100 reports in 2011 and for featuring this recipe in a cookbook in 2016! If you have red wine, you can easily make this quick dish with ingredients you already have at home.The origin of this recipeYou can start making it when your husband comes home and still have it ready in time. It's an easy way to create an authentic Western-style dish that everyone will love. You don't need to buy a can of demi-glace sauce; it thickens nicely on its own while simmering.

It was really difficult to find the right kind of sauce that I liked, so I used to get a store-bought one called Roast Beef Dinner from Moranbon. But this time, I didn't buy it. I looked up the ingredients on their home page and tried whipping it together, and it turned out pretty good.Be sure to cook off the alcohol in the red wine.If you don't have a blender, you can grate or finely mince the ◎ ingredients.We like our meat rare, but please adjust the cooking time according to your preferences. For 3-4 servings. Recipe by Erikasan

You can mix this into freshly cooked rice to make flavored rice. Serve in a bowl topped with finely chopped chives and an egg yolk for a pretty treat. It's even good topped over rice in a bento!! The savory simmered juices seep into the rice, making it delicious.This is suited for thinly sliced thigh meat, or any meat that does not contain a lot of fat. I suggest using cheap thinly cut offcuts. You can also turn this into ochazuke (tea or hot water poured over rice). If you can't find peppercorns, it's fine with just the ginger. In that case, add more. If you prefer a sweet and salty taste, add 2 tablespoons of sugar. Recipe by Hanamaruranchi

This is one of my husband's favorite dishes, so we have it quite often -- especially in the summer, when there's lots of fresh shiso to pick.Cutting the meat into cubes helps shorten the cooking time and creates more surfaces for the sauce to coat.I used beef when I took these pictures, but economical pork shoulder or chicken (thigh, breast meat, or tenders) are delicious in this recipe too.Also, be sure to adjust the amount of sauce to the amount of meat you're using, so that it doesn't get too salty.Yields 1 to 2 servings. Recipe by putimiko.

As a fan of steak and red meat in general in my cooking, I have always loved a great beef short rib. The cut of meat tends to be larger than pork ribs and more tender. I'll take a whole portion and sous-vide it for about 72 hours to really let it marinate in the seasoning for maximum flavor. Serve with a great medium body red wine to enhance the flavor of the short ribs."**Be sure to READ the entire recipe through before starting**

I love beef tongue with leek-salt sauce! I used inexpensive mixed ground meat to make hamburgers using that type of sauce.If you are cooking these at a table on a griddle, make them thin and press down hard on them with a spatula, and also make them bite size. Enjoy with a squeeze of lemon on so that they taste like beef tongue.Microwaved onions won't cool down immediately, so if you complete step 1 before everything else, your workflow will go smoothly.I wanted to have the feeling of eating "meat!" so I didn't add any fillers or binders such as bread crumbs or egg. Recipe by putimiko

This was a recipe that my mother used to make in a regular pot. A pressure cooker makes it easier to make. Besides, you don't need to sauté the onion to bring out the sweetness.My mother made it often when we had guests. She must have had confidence in it.If you don't have a pressure cooker, add water to cover the ingredients at Step 2-3, and simmer in a heavy pot for 1 to 1.5 hours. It's preferred that you sauté the onion until golden brown in this case.If there is leftover sauce, use it to dip a piece of bread in or it can be a pasta sauce as well. Recipe by kotori2010

I often make roast beef using a pan.This is a pork variation.Take your meat out of the refrigerated 30 minutes to an hour before cooking and leave at room temperature.The time needed to cook may change depending on the meat size and shape. If you stab with a toothpick and the juices don't run clear, then cover with the lid again and cook for another 10 minutes. Feel free to use whatever spices you like!By all means, make the groove sauce! Recipe by Stylish Mama

I wanted to make it easy for those times when you're really busy, so I didn't sauté the onions first, or soak the breadcrumbs - I just mixed everything together. Usually you put in milk, but water and sake work well in this recipe. Hamburger steaks made carefully are delicious of course, but if you're covering them will lots of sauce, this recipe is just fine.These are rather soft hamburger steaks, since they have lots of onion and breadcrumbs in them. If you cover them with a lid while cooking they will plump up but the meat juices will leak out, so I cook them without a lid. Check for doneness by looking at them from the sides. This method is foolproof, since the parts that have changed color are cooked through. Recipe by Heartful Kitchen Rei

Use small steamer clams, fresh in winter, frozen in summer. Served over home made linguini noodles to absorb the delicious thin sauce. The brine juice inside the clams gives this dish its flavor, make sure the frozen clams have juice. If they do not have their own juice, you can add oyster sauce, recipe in here.A great summer dish to eat outside under a shade tree with a salad, a piece of bread to soak up the leftover sauce, and a glass of white wine. Serve with flaked seasalt and dried red chili pepper flakes on the side.

I read in a novel that the secret ingredient in hashed beef rice stew was soy sauce. So based on that I tried combining red wine, demi-glace, along with soy sauce, and it turned out absolutely amazing.I recommend using bone-in chicken. It has way more umami than the boneless kind! If you put the potatoes in from the start they'll just melt away...so if you want to keep them intact, pre-cook them in a microwave first and put them in at Step 10. We like sweet soy-sauce based flavors in our family, but adjust the saltiness of the stew to your preference. For 4 serving. Recipe by Anchomai

This is a simple recipe that I can make without fail in my family's oven, stone oven, or Dutch oven the day before.You cook the meat through the day before in the steam cooker, so you do not have to worry if the thick meat has cooked through. Prepping the day before will transform this into tender and delicious meat. You can use brown sugar or maple syrup in place of the honey for a more intense flavor. For one 2 kg spare rib mass. Recipe by mitesolo

We love to grill fish but we also like to try different sauces with it to enhance the flavor. This is a simple orange sauce with a kick. Bronzino is a mild white fish and called the European sea bass. I have also substituted grapefruit juice with great results.

My mother, a chef, taught me this recipe.Feel free to adjust the ingredients to your liking.Be careful not to burn the brown sauce while cooking. Cook it until it has developed a pleasant aroma.The wine, seasonings, spices, and juice from the hamburger patties will turn into a delicious demi-glace sauce. For 4 patties, 130-140g each. Recipe by Mugitarou

I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.If you are using a steamer, steam for 10 minutes over a low heat after the steam has started to rise.Put the ingredients into a generously-sized container.The flavoring is on the sweet side, so please reduce the sugar to your taste.If you want the sauce to be quite thick, make it with 1 tablespoon of starch flour and 1 tablespoon of water. For 2-3 servings. Recipe by Mokobu- mama

I always had e stuffed peppers with ketchup, but I wanted to try something different and thought up this recipe.I think doing Step 2 on plastic wrap will make it easier to clean up ♪Cover the green bell peppers evenly and thinly with katakuriko to prevent the stuffed meat from falling out.Reduce the heat to low at Step 5 and keep shaking the fry pan when you add the ● ingredients to make the sauce thicker. For 10. Recipe by EnjoyKitchen

When I was a child, my mother learnt how to make this sauce from someone. I have been using this sauce since then. My mother and I made this sauce with roughly measured amounts of ingredients, so our sauces taste different. I decided to create a recipe for this sauce for my children.If you keep a stock gochujangin your fridge, you can easily make chogochujang anytime. In Korea, this sauce is served with boiled trotters. You can keep this sauce in the fridge for about 1 month. You can make it in batches and use anytime. Recipe by Heartful Kitchen Rei

This is a standard dish for my family during the summer.Both my son and daughter like to eat refreshing dishes, but mostly fish. We only use meat about 1-2 times in one week. We eat meat as a main dish several times a month but since thinly sliced boiled pork is light and refreshing, I mostly make that and just change the sauce.If the pork is boiled on high heat, it will become tough, so absolutely remember to lower the heat and cook the pork patiently. If you drain the water from the pork, the fatty parts will harden and leave a bad feeling in your mouth. It's annoying, but if you use some care, even cheap meat can be moist and tender when boiled. Recipe by Heartful Kitchen Rei

I'm not all that preachy about how to cook or eat, but I am all about the gospel of incorporating more fresh produce into our diets. I'm a firm believer that if people just had more delicious experiences with vegetables, they'd love them like I do.Green beans (aka String Beans, Snap Beans) are super high in fiber and Vitamins A and C, among other nutrients, and this is a delicious and fun Asian-inspired finger food recipe for them that easily gets peeps eating half a pound each. It could also be a great alternative to your usual Thanksgiving green beans recipe.By the way, if you don't already have oyster sauce in your pantry, you'll find it a great one-stop seasoning for stir frys, Asian inspired pan fried noodles, and fried rice, among other things. It does have oysters in it, but it doesn't really taste that much like oysters - think of it like a thicker, earthier, slightly smokier condiment than soy sauce that you can use much in the same way for cooked preparations.

Not long ago my husband bought a packet of mushrooms from the store. Due to my busy schedule, I haven't had time to cook it yet. And 2 days ago, he bought another 1 packet of mushrooms back home. Of course before it goes bad, I need to get rid of at least 1 package soon. Luckily we both just wanted to eat rice. So I'm going to cook mushrooms that go well with rice. And finally I decided to saute and mix it with green beans, ground beef, and seasoned it with hoisin sauce. It doesn't take long to make. Very easy yet delicious.#asianfood

Long green peppers, a mixture similar to meatball filling, and sauce (garlic cloves, onion, tomato, oil, salt, and white wine). This recipe is inspired by a card from Karlos, with ingredients described in his style, without any photo or video guidance, just quick text, etc... then described and prepared in my own way. GXL.

I learned this recipe from one of my superiors when I worked in a restaurant kitchen. In order to teach it to my friend, I made this simple recipe of our restaurant's Bolognese sauce.If you prefer a rich flavor, use a lot of olive oil for cooking.The image shows it topped with parsley and Parmesan cheese shredded using a vegetable peeler. For 2-4 servings. Recipe by Kechauru recipe

I had some of"Our Café Style Tomato Curry" left over and mixed it with pasta, and it was delicious.The sauce is even better if you make it the day before.Try adding some eggplant or mushrooms delicious!You can leave out the chili powder, and just add Tabasco when you eat the pasta. Recipe by *ai*

In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar