Gravy for steak

Name: Gravy for steak - Safta N.
Ingredients: 1 tablespoon of starch; 100 ml of cold water; 1/4 teaspoon of garlic and Kotanyi pepper; 1/4 teaspoon of dark soy sauce; a few dried mushrooms

Diverse - Gravy for steak by Safta N. - Recipia

After cooking meat in a pan, I don’t rush to wash the dish. In fact, the bits that stick to the bottom of the pan have the most flavor. A chef showed me that I can make a quick sauce from these leftovers using a few common ingredients. This gravy has turned out differently each time, but it’s always been handy when I wanted to add something over a steak without using store-bought sauces. Quick Info Total time: 8-10 minutes Preparation time: 2 minutes Cooking time: 6-8 minutes Servings: 2-3 Difficulty: Easy Recipe type: Quick sauce for steak or fried meat Ingredients 1 tablespoon cornstarch 100 ml cold water 1/4 teaspoon garlic and pepper mix (Kotanyi) 1/4 teaspoon dark soy sauce A few dried mushrooms Instructions 1. After removing the meat from the pan, leave the pan on medium heat. 2. In a small bowl, dissolve the cornstarch in the 100 ml of cold water until there are no lumps. 3. Pour the water and cornstarch mixture directly into the heated pan, gently scraping the bottom with a wooden spoon to release the remaining flavors. 4. Allow it to come to a boil. In a few minutes, the liquid will start to thicken slightly. 5. Add the soy sauce, garlic and pepper mix, and dried mushrooms. 6. If the sauce thickens too much, you can gradually add a little water until it reaches your desired consistency. 7. Let everything simmer for 2 minutes, stirring continuously. 8. Remove from heat and pour the sauce over the steak while it’s still hot. Why I make this recipe often It’s a simple way to avoid wasting anything left in the pan. It doesn’t require many ingredients and goes well with any fried meat. It’s made in just a few minutes and easily adapts to what you have at home. Tips and variations Tips Use the pan while it’s still hot, as this helps dissolve the meat residues and makes the sauce more flavorful. Mix the cornstarch very well with cold water; otherwise, it will form lumps that are hard to break once they hit the pan. If the dried mushrooms are very large, you can break them into smaller pieces before adding them to the sauce. Substitutions You can use potato starch if you don’t have cornstarch. If you don’t have dark soy sauce, you can use a little bit of regular soy sauce, but the flavor will be less intense. For the garlic and pepper mix, you can use a pinch of garlic powder and ground black pepper to taste. Variations If you have it on hand, you can add a bit of red wine to deglaze the pan, but the basic recipe doesn’t require this. Dried mushrooms can be replaced with a few fresh mushrooms, sliced very thinly, but the flavor won’t be as concentrated. If you want a thinner sauce, increase the amount of water from the start. Serving ideas Most often, I pour the sauce directly over the steak or over boiled or baked potatoes. It also pairs well with steamed vegetables if you want an extra burst of flavor. Frequently asked questions Can I use leftover roast beef, not just from the pan? Yes, you can transfer whatever is left in the roasting pan to a skillet and then follow the steps as in the recipe. What if I don’t have dried mushrooms? You can skip them. The sauce will be simpler, but it works without them. How much can I adjust the thickness of the sauce? You can easily adjust it by adding water in small increments if it’s too thick or cooking it longer if it’s too thin. Do I have to use the exact garlic and pepper mix from Kotanyi? It’s not mandatory. Other garlic and pepper seasonings work too; just be careful not to add too much. Nutritional values Estimated per serving (1/3 of the sauce): Calories: 20-30 kcal Carbohydrates: 5-7 g (from cornstarch) Protein: under 1 g Fat: under 0.5 g Values are approximate and may vary depending on the type of mushrooms and the amount of soy sauce added. Storage and reheating This sauce doesn’t store very well; it thickens when cold. It’s best to make just as much as you need and use it immediately while it’s warm. If you do have leftovers, you can add a little water when reheating over low heat, stirring well.

Gravy for steak

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