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Recipe: Richard Chamberlain's Spicy Peppercorn Steak Sauce (blender or food processor, Freeze Ahead)

Toppings - Sauces and Gravies
RICHARD CHAMBERLAIN'S SPICY PEPPERCORN STEAK SAUCE

2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 cup ketchup
1/2 cup ready-to-serve beef broth
1/3 cup raisins
3 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon soy sauce
2 teaspoons five-pepper seasoning blend (recipe follows)

Heat oil in small saucepan over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or until tender, but not browned.

Stir in ketchup, broth, raisins, vinegar, molasses and soy sauce, plus 2 teaspoons peppercorn season mixture; bring to a boil. Reduce heat; simmer gently 10 minutes to blend flavors, stirring occasionally. Sauce will thicken slightly.

Place sauce in blender or food processor. Cover. Pulse on and off for slightly chunky texture. For thinner sauce, additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.

Return sauce to saucepan; keep warm until ready to use.

TO FREEZE AHEAD:
The steak sauce may be prepared ahead and frozen in an airtight container for up to 2 months. To reheat, heat from frozen in a saucepan over medium heat until hot, stirring occasionally.

Makes 2 servings

FIVE-PEPPER SEASONING BLEND:
Mix 3 tablespoons coarsely ground mixed peppercorns (black, white, green and pink) with 2 teaspoons kosher salt and 1/8 teaspoon ground red pepper.

Use 2 teaspoons of the mixture for the steak sauce. Use the rest to season steaks.

Source: The Healthy Beef Cookbook
MsgID: 118795
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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