Every time I made it, it was slightly different, but three things remained constant...
1) It needed a beefy element, whether it be a bouillon cube, a can of Beef Consomme or Beefy Mushroom soup, or a gravy mix, perhaps;
2) It had to have a peppery/herby element, whether it be thyme and black pepper, mixed herbs and paprika, or what have you; and
3) It had to have a bottle of Kraft Catalina dressing in it.
|Possibly the greatest salad dressing ever.|
Usually my sauce has a glass or two of red wine, a small bottle of the dressing, a couple tablespoons of pepper and herbs, a can of beefy soup of a couple of cubes (or equivalent) of beefy stock or gravy mix, and some canned tomatoes. Put all that together in a pan and let it combine, simmer and reduce for a good while - at least 45 minutes on a low heat. Today I didn't have any red wine, so I put in a splash of Pimm's just for grins.
|As I cooked the steaks I slowly added more of the sauce every time I turned them, so that they stayed moist and started to braise a little.|
|I also had some cabbage with bacon and pine nuts which I had purchased already frozen from my place of employment, Cook.|
|Along with those I added some Dauphinoise Potatoes.|
|Here's what it looked like on the dish.|