Beef sauce

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    Anyone with a good idea for sauces that go well with either cuts of beef or with ground beef? Looking for a sauce to pour straight onto the beef on the plate – not a cooking sauce.

    Please – no mushroom sauce.

    Thank you.


    Steak sauce, either A1 or Heinz 57. Also Worcestershire sauce, but make sure there is no fish in it.


    try my recipe, it’s quick.

    take a cup of your favorite marinara sauce (pref no pieces)

    just add a pinch of salt

    1 tbsp. dry red wine

    1 tsp. chili powder

    1 tbsp. oil

    1 tbsp. water

    mix well & pour over meat.



    Duck or rib sauce.Sprinkle on some cinnamon, too.


    bbq sauce, hot buffalo or something like that- its heaven but i dont know if itll go


    sorry mods but- i say hot buffalo of the original bbq sauce if it goes its yum


    1) taco sauce

    2) chrayonaisse mixed with some more mayo and some garlic

    3) mikee garlic rib sauce

    4) honey-mustard dressing




    Thanks all.

    Pookie: Do you have recipe for chimichurri?


    LeiderLeider… you can buy it ready made in a store but i once purchased one and it was terrible, shnitsi’s makes the best chimichurri !!!!!!!!!


    pookie, is it hot or sweet?


    I agree. I love their chimichurri! Do you think they would sell it to me by the pound?

    While on the subject, here’s my pick at Schnitzi’s:

    Yemeni on whole wheat. Pickles, raw onions, fried onions, and lettuce. No tomatoes. Sauces: chimichurri, garlic mayo, pesto, and sweet chili.

    Ahh….just the thought….


    OK. I started this thread and I would like to thank you all for your contributing responses. I’d like to share with you a recipe I got from another source. It’s a bit convoluted and time-consuming, but you prepare it once and you’ll have enough for many meals. Here’s the run down:

    You take several packs of bones with marrow (the marrow bones used for cholent) and bake it at 425 degrees along with celery, carrots, and onions. You let it bake until it becomes literally burnt and all shriveled up. It may take 2-3 hours.

    You then transfer it from the oven to a stock pot and fill with water up to the level of the bone/vegetables mixture. Simmer on a low flame until the water is reduced to approximately a third of the original volume. The water should now be a dark brown color. This may take several hours.

    You then take the bones and vegetables out of the pot and discard it.

    You now add wine to the water. Preferably red dry wine although you may use sweet wine if you prefer. you can also try to experiment with any of the white wines. You may add as much or as little wine as you wish. You will truly know the correct amount of wine after doing this recipe several times. However, the first time around start with 1 part wine to 4 parts water.

    You then freeze it in meal-size compartments.

    Before you serve you defrost it slightly and scrape off the fat (which will inevitably swim to the top during the freezing process) and put it in a skillet along with some flour. Mix the flour and fat (note this is pretty healthy fat – I think) until you get a heavy mixture. You then add the rest of the contents of the container to the mixture. Mix a bit and you got yourself a delicious sauce!

    – Leider

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