Make Your Own 57 Steak Sauce

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I think this taste just like store bought without all the extra ingredients. It is pretty easy to make also. Plus one less thing to have to go to the store for.

MYO 57 Steak Sauce

1/2 cup raisins
1/2 cup water
1 1/3 cups white vinegar
1 cup tomato paste
2/3 cup apple cider vinegar
2/3 cup sugar
1/2 cup water
1 Tbls. prepared mustard
2 tsp. apple juice, frozen concentrate
1 1/2 tsp. salt
1 tsp. vegetable oil
1 tsp. lemon juice
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. turmeric

 

Start by putting the raisins and the water in a blender (or a nuti bullet ) blend until smooth. Measure out 1/4 cup of the puree.

Pour into a medium-sized saucepan, add the other ingredients, mix well, heat on a medium-high heat to a good boil.

Reduce heat and simmer for 1/2 an hour or until thick. Let cool and refrigerate covered for at least 24 hours before using.

Have you tried to make your own steak sauce before?

 

2 Replies to “Make Your Own 57 Steak Sauce”

  1. NRP

    Ranchers Wife
    Did not know exactly where to post this, it’s the Mushroom Recipe I use, a LOT!!!!
    Please to move to where ever you want, and share as much.
    You might even want to post an Article with it, no problem, Up to You
    NRP

    Hungarian Mushroom Soup; Serves 4/5.

    6T Butter, do NOT use Margarian
    1-1/2 Cups Red Onion, Chopped 1/4-3/8 inch
    4t Hungarian Sweet Paprika, Can use regular Paprika
    4t Dry Dill Weed, do not use dill seed
    2t Salt, delete if you want
    1t Fresh Ground Black Pepper
    2/3 Cup Flour
    1-1/2 Cup Half & Half, I actually like Whipping Cream better
    2-2/3 Cups Water, Filtered or Bottled
    4 Cups Various Mushrooms, Sliced.
    Cremini, Portabella, Shiitake & Oyster or any combination
    I like to almost double the amount of Mushrooms
    Reserve 1 Cup mostly Shiitake
    2T Lemon Juice, fresh squeezed is best
    2T Soy-Sauce, low salt if you like
    1/2 Cup Sour Cream
    3T Fresh Parsley, for Garnish

    Sauté Onion in butter until mostly clear
    Add Dill, Paprika, Salt and Pepper; Blend well
    Add Flour and whisk/stir until blended well, no lumps
    Add Half & Half, Water, and 3 Cups (or 3/4 what your using) Mushrooms
    Stir well until well mixed
    Bring to a Boil, stirring constantly, it WILL burn easily
    Reduce heat to a slight Simmer, simmer for 30 minutes
    Again Stir often, don’t burn it.
    Turn off and let cool for a couple of hours, covered
    Again bring to a simmer and cook for one hour, stirring often
    You can now let it cool or just continue on

    30 minutes before serving;
    Add Lemon Juice, Soy-Sauce, and remaining Mushrooms
    Bring to a simmer and serve with a Garnishment of Parsley
    I like this with a good-GREAT Cheese and some homemade Crackers
    And of course with a glass of Home-Brewed Wine

    Can be made 2-3 days in advance, and toss it in the Frig
    The longer it sits the more the flavors settle in.

    I like to double or triple this recipe and “pig-out” the first night
    Freeze the rest what ‘might be left’, Freezes well, makes for a GREAT Lunch

    Enjoy the finer things in life, and remember to give the Family a HUGE Hug

    NRP

    Reply
    1. watkinsranches@yahoo.com Post author

      NRP,
      Thanks for the recipe and for letting me share. I can’t wait to try it, it sounds wonderful.
      Connie

      Reply

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