Michael's Home Cooking | Red Wine Sauce Recipe with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 7 years ago | Updated 1 day ago
How to make a red wine sauce to go with steaks. Just one way you can make a reduction red wine steak sauce for a grilled steak. See description for ingredients and method.
Ingredients:
1/2 pound fresh pork side or pancetta
1 chopped carrot
1 chopped rib of celery
1 onion
2 bay leaves
1 teaspoon sugar
2 Tablespoons tomato paste
4 garlic cloves
2 cups of beef or chicken stock
3 cups red wine
salt
2 Tablespoons soft butter mixed with 2 Tablespoons flour for thickening if desired.
Saute your pork till brown.
Add your carrot, celery, onion and bay leaves, cook for 3/4 minutes.
Add your garlic, tomato paste and sugar, cook for 2 minutes.
You can add some whole peppercorns if you like at the stage.
Add your stock and wine, slowly simmer for 1 and 1/2 hours.
Strain mixture and defat the sauce.
Add your sauce to a clean pot and gently simmer for 20/30 minutes till reduced by one third.
Thicken if you wish with 2 Tablespoons of room temperature butter mixed with 2 Tablespoons flour. You do not have to use all of that.
Taste for salt to your liking.
***NOTE you can reduce it more and it just gets better and better, so you can play with that part. This also freezes well for three months, very nice to have on hand.
Thank you for watching!
~Michael
How to make a red wine sauce to go with steaks. Just one way you can make a reduction red wine steak sauce for a grilled steak. See description for ingredients and method.
Ingredients:
1/2 pound fresh pork side or pancetta
1 chopped carrot
1 chopped rib of celery
1 onion
2 bay leaves
1 teaspoon sugar
2 Tablespoons tomato paste
4 garlic cloves
2 cups of beef or chicken stock
3 cups red wine
salt
2 Tablespoons soft butter mixed with 2 Tablespoons flour for thickening if desired.
Saute your pork till brown.
Add your carrot, celery, onion and bay leaves, cook for 3/4 minutes.
Add your garlic, tomato paste and sugar, cook for 2 minutes.
You can add some whole peppercorns if you like at the stage.
Add your stock and wine, slowly simmer for 1 and 1/2 hours.
Strain mixture and defat the sauce.
Add your sauce to a clean pot and gently simmer for 20/30 minutes till reduced by one third.
Thicken if you wish with 2 Tablespoons of room temperature butter mixed with 2 Tablespoons flour. You do not have to use all of that.
Taste for salt to your liking.
***NOTE you can reduce it more and it just gets better and better, so you can play with that part. This also freezes well for three months, very nice to have on hand.
Thank you for watching!
~Michael
