Monday, 23 November 2009
The 21st Century Housewife's© Balsamic Brandy and Onion Sauce for Beef
This is a fantastic sauce for beef, whether it be fillet steak or Salisbury steak! (For anyone who is not familiar with Salisbury steak, this is a very popular dish in North America made of seasoned ground beef and shaped into an sort of oval shaped patty to resemble a steak.) I developed this sauce on Friday night to serve with some sirloin steak I got from our wonderful butcher and it was received very warmly by my tireless recipe testers (my husband and son). It really is delicious, and very, very easy to make, transforming a fairly ordinary steak dinner into something wonderful - or turning a hamburger patty into something very special indeed.
For enough sauce for three to four servings, you need:-
1 generous tablespoon butter
1 large onion
2 teaspoons sugar
1 teaspoon balsamic vinegar
2 tablespoons brandy
1/2 to 3/4 cup canned beef consomme or beef stock
Melt the butter in a large saucepan over medium heat. Add the onion and sauté gently for ten to fifteen minutes, stirring occasionally. Add the sugar and balsamic vinegar and stir through.
Pour the brandy over the onions and very carefully light the alcohol with a match. Allow to flame for a few seconds and then carefully blow out the flames.
Add about 1/2 cup of the beef stock and stir in. Turn the heat up to high and allow to reduce, stirring fairly regularly. If it thickens too much, gradually add a bit more stock, but keep the mixture fairly thick by keeping the heat high.
Lower the heat to medium, stir again and serve over your steak.