Beef sauce is easy to make if you have a meat base and thickener. Traditionally, the cooking juices of the roast or another cooked cut of beef are used, but you can make a beef-flavored sauce using broth. Read on if you're interested in knowing how to make your own beef sauce for your next meat dish.
Ingrediants
For about 500 ml of sauce
Sauce with Cooking Bottom and Corn Starch
- 30 ml of cooking juice
- 15 g of corn starch
- 60 ml of water
- 500 ml of meat broth
- Salt and Pepper To Taste.
Sauce with Cooking Bottom and Flour
- 30 ml of degreased cooking stock
- 10-20 g of flour
- 500 ml of meat broth with cooking juices
- Salt and Pepper To Taste.
Beef Flavored Sauce
- 375 ml of water
- 15 g of granulated beef broth
- 40 g of flour 00
- One medium onion, chopped
- 60 g of butter
Steps
Method 1 of 3: Gravy with Cooking Stock and Corn Starch
Step 1. Pour 30ml of the cooking juices into a small saucepan
Once the roast, steak or other cut of beef has been cooked, a bottom with all the "sauces" of the meat remains in the pot. This is what you need to put in the saucepan.
- Keep this liquid hot by holding the saucepan on the stove. Set the heat to low or medium-low.
- Get as much liquid as possible but avoid fat.
- Note that this preparation involves having cooked a roast previously.
Step 2. Add the corn starch to the water
In a separate dish, whisk 15g of cornstarch with 60ml of water until you have a batter.
Use cold water. The exact temperature does not matter, but it should be below that environment
Step 3. Add the cornstarch batter to the cooking juices and mix
Continue to whisk over low heat until the sauce visibly thickens
Step 4. Slowly and stirring add the broth
Pour 500 ml of beef broth into the saucepan a little at a time without stopping stirring.
- Alternate the direction you mix as you add the broth. You have to maintain the consistency of the sauce.
- If the sauce becomes too liquid, stop adding broth and let it simmer - always stirring to evaporate the liquid.
- This step takes at least 5 minutes.
- You can also use water, milk, cream, or a combination of liquids in place of the broth.
Step 5. Add salt and pepper
Season to taste while continuing to mix to incorporate salt and pepper well.
Salt and pepper must be added according to taste. If you're undecided about the quantities, try a hint of a teaspoon of pepper and half a teaspoon of salt
Step 6. Serve immediately
Remove the sauce from the heat and pour it into the gravy boat to accompany the meat.
Method 2 of 3: Sauce with Stock and Flour
Step 1. Pour the cooking juices into a measuring cup
After preparing a roast, steak or other cut of beef, use the "gravies" released into the pot.
- You could also use a specific cup to separate the fat from the rest of the bottom. Use a cup that can hold at least 500ml of liquid.
- Note that this sauce recipe requires that you have previously cooked a roast, a steak or another piece of beef.
Step 2. Skim the fat
Remove the fat from the cooking juices with a spoon. Keep about 30ml and discard the rest.
Put the grease you kept in a small saucepan and set it aside
Step 3. Add the broth to the cooking juices
Pour in enough broth to make a mixture of about 500ml.
If you want, you can use water, milk or cream instead of the broth, even if the latter gives a stronger flavor to the sauce
Step 4. Combine the flour with the fat
In the saucepan with the fat put 15 g of flour and simmer until the mixture becomes homogeneous.
- Continue mixing with a whisk until you get a smooth batter.
- The combination of flour and fat is called roux.
- If you want a thicker sauce, use 30 g of flour.
Step 5. Gradually add the broth
Slowly pour the combination of stock and gravy into the roux, stirring constantly with the whisk to avoid lumps.
If you can, pour and mix at the same time to maintain control of the consistency of the sauce. If you are in difficulty, however, you can alternate adding broth to the moments in which you mix
Step 6. Thicken the sauce
Bring to a boil until the sauce is thick.
Do not cover the saucepan
Step 7. Season the sauce
Add salt and pepper to your taste, mixing well to incorporate them.
If you're undecided about the quantities, try a hint of a teaspoon of pepper and half a teaspoon of salt
Step 8. Serve the sauce still hot
Pour it into a gravy boat to accompany the meat.
Method 3 of 3: Beef Flavored Salsa
Step 1. Heat 30g of butter in a small saucepan
Put the saucepan on the stove and melt the butter completely.
- Proceed to the next steps as soon as the butter is melted. Don't let the butter fry or burn.
- You can also use a medium skillet instead of the saucepan.
- Note that this version of the beef sauce can be made even if you haven't cooked a roast before. It is excellent on mashed potatoes or on pre-cooked beef dishes.
Step 2. Cook the onion in butter
After chopping, add the onion to the melted butter and mix for several minutes.
- Use a heat-resistant spatula to mix the onion.
- Cook the onion for 2-3 minutes or until tender and translucent. Do not let it darken or burn.
Step 3. Add the remaining butter and flour
Put the 30 g of butter that you had not previously melted in the saucepan and stir until it has melted. Immediately after, pour all the flour.
- The combination of butter and flour, or flour in any fat, is called roux. This is an essential component in making the sauce thicken.
- Make sure the onion, butter and flour are well combined. There must be no lumps of flour.
Step 4. Add the water to the granulated beef broth
Pour the boiling water over the granules and mix until dissolved.
You can also use 3 (beef) bouillon cubes instead of granules if you prefer
Step 5. Add this beef flavored liquid to the roux
Pour it slowly without stopping stirring with the whisk, to prevent lumps from forming.
- If you can't mix and pour at the same time, alternate the two actions by adding very little liquid to the roux at a time.
- Try to maintain a smooth and homogeneous texture.
Step 6. Cook until thick
Bring the sauce to a boil over medium heat and cook it for several minutes.
- Stir occasionally.
- Do not cover the saucepan.
Step 7. Serve the sauce still hot
Pour it into a gravy boat to accompany the meat.
