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