pepper cream sauces

A delicious sauce either way.

A. pepper cream sauce

2017-04-17

This is a variation on the Peppercorn Cream Sauce recipe for when you don’t have peppercorns. This recipe is presented together with the mushrooms and meat, but can be prepared separately by removing meat and mushrooms from the pan first.

INGREDIENTS

This is what you need for 4 servings:

1 lb. boneless chuck steak, sliced thin
¾ lb. baby Portobello mushrooms
olive oil
1 cup heavy cream
S&P
optional: 1 tbsp. oil dough

Pic1: pepper cream sauce

Directions

Pic2: Wash, slice mushrooms. Cut the meat.
Pic3: Sauté mushrooms 15 min. in olive oil. Season to taste.
Add the meat with the mushrooms or stir-fry separately.

Pic4: Add cream + pepper. Season to taste. Be very generous with the pepper.
Alternatively:
- Remove meat and mushrooms, prepare the pepper cream sauce separately.
- Mix cream with the mushroom liquor. Add lots of ground pepper.
Pic5: Simmer over low heat until the sauce thickens.
Do not boil at any time after adding cream.
Serve it over steak and mushrooms.
Serve and enjoy.
Quick. Simple. Delicious.

B. peppercorn cream sauce

2016-04-24

A simple recipe for a delicious pepper cream sauce. The smell that fills the house when the peppercorns start popping is really nice. Make sure you wear safety goggles for this one, or else put a lid on the pan.

Meat is not required to make this sauce, but meat drippings do add additional color and flavor.

Unless you like to get peppercorns between your teeth—I don't like it when I bite on one—strain the peppercorns out of the sauce before serving.

INGREDIENTS

This is what you need for 2 servings:

1 tbsp. butter
2 tbsp. peppercorn
salt
1 cup heavy cream

Pic1: peppercorn cream sauce, calf's liver

Directions

Melt the butter in a hot pan. (Pic2)
When the butter is foaming, add peppercorn.
Sauté until the popping stops. (Pic3)
It's fun, and it smells so good.
Stir in the cream. Simmer over low heat until the sauce thickens.
Pour the sauce through a small strainer to remove the peppercorns. (Pic4)
Reserve the sauce. Discard the peppercorns.

Sear / fry whatever meat you want to prepare.
Reduce heat and add the sauce back in. (Pic3)
Optionally, remove the meat to continue the sauce. I didn't.
Stir over low heat to allow the sauce to mix in with the meat drippings.
Simmer over low heat until the sauce thickens again.
Do not boil at any time after adding cream..
Serve the sauce immediately with or over the meat. (Pic1)

2016-04-24

Pic2: melt butter, add peppercorns
Pic3: pop, pop, pop ...
Pic4: strain peppercorns out

Pic5: fry meat
Pic6: add cream / sauce
Pic7: simmer ever so softly

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org