Tuesday, June 19, 2007

Mushroom & Smoked Paprika Steak Sauce

If you're looking for something different to serve with your grilled steak, try this super easy sauce which will liven up the most boring meal. It is flavored with Smoked Spanish which is available in a tin from specialist and gourmet food stores. You can use regular paprika, but the smoked paprika really adds a woody flavor to the food and brings out the subtle flavor of the sherry. I used flank in this recipe, but this sauce works well with any cut of meat.

  • 8 ounce button mushrooms, sliced
  • 1 tablespoon dry sherry
  • 1/2 level teaspoon Smoked Spanish Paprika
  • 1 teaspoon chicken demi-glaze
  • 1/2 ounce butter
  • 1 ounce flour, sieved
  • 1/2 cup milk
  • sea salt to taste
  • ground black pepper to taste
  • 1/2 cup water (if needed)

1. Melt the butter in a saute pan, and saute the mushrooms for 1 minute.
2. Stir in the sherry and bring to a high heat and let the alcohol burn off. Turn heat to low.
3. Carefully fold in the sieved flour to coat the mushrooms, then slowly add the milk, and gently heat, stirring all the time until it forms a smooth paste. Add the demi-glaze.
4. Add the paprika, and salt and pepper to taste.
5. If the mixture is too thick, add a little of the water.
6. Serve over grilled meat with a green side salad and french bread.

No comments: