Steak Sauce

Dorothy Curtis


I found this recipe in "The Cook and The Butcher" and it sounded so good I just had to give it a try. It tastes as good as I thought it would. We have never been a fan of steak sauces but this changed our minds.

★★★★★ 1 vote
Makes 1 1/2 cups
15 Min
45 Min
Stove Top


1 c
tomato ketchup
1/4 c
dried porcini mushrooms
1/4 c
worcestershire sauce
1/4 c
fresh lemon juice
1/4 c
white vinegar
3 Tbsp
thai or vietnamese fish sauce
1/2 c
finely chopped white onion
1 clove
garlic, minced
3 Tbsp
soy sauce, low sodium
2 Tbsp
firmly packed dark brown sugar
1 Tbsp
dry mustard


1In a sauce pan, whisk together 1/4 cup water with all of the ingredients.
2Bring to a boil,then reduce the heat, partially cover, and simmer gently until the sauce is thick, chunky, and very aromatic, about 45 minutes.
3Pass the sauce through a fine-mesh sieve to remove solids.
4Bottle and refrigerate for up to 2 months.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy