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Heat beef stock to simmer. Add coffee, jelly, brown sugar, lemon juice, and garlic powder. Bring to a boil and allow to cook down to about 1/2 the volume. Slowly stir in 1/2 of corn starch slurry. Allow to cook for 2 minutes and add more as needed to thicken to a sauce-like consistancy.
This is improved by deglazing the meat pan with the stock to pick up any meat juices or browned bits. You can also make it right in the frying pan after removing the cooked meat.
Makes about 3/4 cup of sauce which is about right for 4 servings. You may want to make a bit extra as I've often had diners ask for extra sauce to mop up with toast or biscuits.
Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.
Each (app 3 Tbs. ) serving contains an estimated:
Cals: 102, FatCals: 1, TotFat 0g
Chol: 0mg, Na: 88mg, K: 112mg
TotCarbs: 22g, Fiber: 0g, Sugars: 12g
NetCarbs: 22g, Protein: 1g
This is a favorite at our house.
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geraldsanandreas 1 year ago
Frico 4 years agoBUT...this looks like a sauce that would give a special 'zing' to something that may need a lift. Next time I crave a steak I'll try this, on my steak and on my spuds.
promfh 6 years agoThis is a favorite at our house. [I posted this recipe.]