Easy steak sauces you can make that taste great with our simple recipes that are part your diabetes control made in just a few minutes.
Most of us that enjoy a good steak will agree having a great sauce that is also part of your diabetes control diet to compliment it will add further enjoyment to that meal.our list of the most popular easy steak sauces is listed below.
Whether you prefer Fillet steak,Sirloin, T Bone or Porterhouse you will find the right sauce to make with really easy steak sauces, simple recipes that compliment how to control diabetes diet with you so that you can put together a great meal in minutes without needing a Chefs skills.
Jus the French call it is sauce you make from extracted steak/meat juices
left in the pan after cooking, combined with a little water and stock
cube or some chicken or beef broth,even wine or milk and thickened
with a small quantity of flour, or cornstarch. This mixture stirred
gently to remove and combine the meat residue sticky deposits in the
meat cooking pan make a natural delicious gravy and can be included in your diabetes control measures. Any of these simple
juices left on the pan base after meat, poultry or fish has been
cooked can be used to provide a wonderful easy steak sauce
Steak sauce recipes just with natural meat juices.
Adding a sauce to your steak will undoubtedly enhance the flavors in your meal and will increase your enjoyment of the meal.
The cooking juices released within the meat can provide a delicious extra sauce the french call Jus.
Simply fry your steak or bake it,when your cooking process is complete,remove the meat and add say a couple of egg cups of cold water in the pan while still on the heat stir slowly while while the Jus simmers for about a minute or so and there you have all the juices from the meat contained in your simple tasty sauce.
Many prefer to add a little flour while the mixture is simmering to thicken up the sauce,but the result is a simple very tasty extra flavoring you will enjoy.But adding flour is adding carbohydrates you don't really need when you are trying to control type 2 diabetes,and remember the juice from the steak tastes just as good without adding flour.
A steak meal should be a regular part of your program to control diabetes,having regular quantities of protein foods like steak and fish with freshly cooked green veg like broccoli and spinach or green salads can be an important part of your lower carb keno diabetes control diet.
With a diabetes control food management program in place with a balanced quantity of protein with fewer carbs, your blood sugar can begin to reduce naturally at the same time start with the ability to control diabetes weight issues which once you have instigated a control diabetes program you can begin to see the results to control diabetes in natural weight reduction.
Easy steak sauce recipes .Steak with cracked peppercorns is a favorite
Steak au poive based on a French version
Ready in... 15 minutes
150ml beef or chicken stock
1tsp green pepper corns
1tsp of black pepper corns
4/6Tsbs of double cream depending on how much sauce you like.
2/3Tbs of Brandy (optional)
A pinch of salt to taste.
This delicious, creamy steak sauce is so easy,it be ready in just a few minutes.
After you have cooked your steak in your non stick frying pan,add tablespoons of red wine vinegar into frying pan and bring to a simmer.
Then add 150ml of meat stock and reduce the mixture by half over a high heat.
Add 1 teaspoon of green peppercorns and 1 tspn of black peppercorns, gently crushing most in the pan with the back of a spoon. Season with only a little natural sea salt then stir in 4 tablespoons of double cream.
Simmer for one or two minutes until the sauce thickens slightly.
You can further enhance the flavour by mixing in 2/3 spoons of brandy into the combined mixture
Pour the sauce over the steak and enjoy
Ready in... 20 minute
This is one of the riches thick easy steak sauces. Blue cheese sauce takes your eating experience to the highest level your steak is a taste of heavenly bliss for steak lovers, and this simple recipe to make this silky sauce is so quick to throw together and made in under in ten minutes.
25gs of butter
1tsp of flour
50gs of Stilton preferred but any blue cheese is fine.
Melt 25g butter in a pan over a low to medium heat then stir in 1 level tablespoon of flour.
Gently add 150ml milk, stirring all the time until the sauce is smooth and all the milk has been combined.
Note Stilton contains plenty of salt so add more very sparingly
Bring to a simmer and add 50g of Stilton chopped into small cubes or another similar type of blue cheese and continue to stir until the cheese has completely melted and the sauce has thickened just a little, season further to taste then serve.
Our Bearnaise sauce is a easy & simple version of the French classic sauce
Traditional Bearnaise sauce is made of clarified butter in egg yolks,(that's a mouthful of difficulties). It is considered to be, one of the five main sauces that form the french haute cuisine repertoire It is of French origin and its name relates to the province of Béarn, were it is said to originate
In appearance, it is light yellow and opaque, smooth and creamy.
Béarnaise is a traditional sauce for steak
Ready in... 25 minutes
25g of butter
a finely chopped shallot.
1 teaspoon of white wine vinegar
100g crème fraiche,
1 teaspoon of Dijon mustard
1/2 teaspoon of capers
1 small bunch of tarragon, chopped.
Our easy steak sauces version of Bearnaise food dressing dispenses with the normal difficult process of whisking with the yolks of eggs, whilst still retaining that creamy, mayonnaise type flavors Our tarragon-tinged Bearnaise provides the intense flavour you will enjoy.,but its making is simplified, made easy and quick so that anyone can make in minutes.
Melt 25g of butter over a medium heat.
Then add a finely chopped shallot.
Cook for five or six minutes .
then add 1 teaspoon of white wine vinegar.
Cook for another couple of minutes .
Then stir in 100g crème fraiche,
Add 1 teaspoon of Dijon mustard,
Then 1/2 teaspoon of capers along with a small bunch of chopped fresh tarragon, chopped.
Reduce the heat and cook gently for two or three minutes until simmering, season to taste then serve.