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how to make pepper steak sauce recipe in 5 minutes

Pepper Steak Sauce Recipe

An amazing taste of sauce at your kitchen counter now. Try this sauce recipe to decorate more flavour , something does not take more 10 minutes.
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Prep Time 5 minutes
Total Time 10 minutes
Course: Side Dish
Cuisine: British
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp. Butter
  • Red onion 1 finely chopped
  • Garlic cloves 2 finely chopped
  • 1 tbsp. Fresh cracked black pepper
  • 1/2 tbsp. Fresh thyme
  • 1/2 tbsp. Dijon mustard
  • 1 cup Fresh dairy cream
  • 1/2 cup Beef stock, or beef stock cube dissolved in ½ cup of hot water.
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Worcestershire sauce
  • 1/4 tbsp. Salt

Equipment

  • Medium-sized Frying Pan
  • Zip lock bag or pestle
  • Mortar for crushing whole black pepper
  • A small beautiful bowl for serving sauce

Method
 

  1. Melt butter in a frying pan over medium flame. Fry chopped garlic until fragrant for 2 minutes.
  2. Add chopped onions and sauté until soft on medium flame
  3. Add in roasted and crushed black pepper and fry until garlic turns golden brown. Keep flame low
  4. Add fresh thyme, Worcestershire sauce, beef stock, and mix well. Add salt and lemon juice now.
  5.  Simmer for 5 minutes, then pour cream and mix well. Stir continuously.
  6. Turnoff the heat. Cool at room temperature and pour into a serving bowl.
    It will more thicken when cold

Notes

  • Roast the whole pepper in a fry pan on low flame until fragrant.
  • Crush coarsely, not make a fine powder, (This step will enhance the taste and flavor of the sauce, Please do not skip it)
  •  If beef stock is not available, then dissolve 1 tablespoon chicken powder in ½ cup of hot water and use it.
  •  You can substitute dairy cream with sour cream or yogurt.
  • For making sour cream, add 1 tabspoon lemon juice to 1 cup of dairy cream.
  • Add some mushrooms to enhance the flavor of this delicacy.
  • If you want to thin sauce, add some water with beef stock and adjust its consistency.