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Easiest Way to Prepare Tasty Lamb steak with red wine and onion sauce

Lamb steak with red wine and onion sauce. Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing Slow Cooked Lamb Shanks with Red Wine Sauce. Add the wine and herbs; boil until the wine has reduced by about two-thirds. The Spruce Eats / Diana Chistruga.

Lamb steak with red wine and onion sauce Serve lamb with tomatoes and wine sauce. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Remove the pan from the heat, add the steak juices and season with salt and pepper. You can have Lamb steak with red wine and onion sauce using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lamb steak with red wine and onion sauce

  1. You need 2 of lamb steaks.
  2. You need 3/4 of medium onions (ideally shallots).
  3. It’s 1/2 cup of red wine.
  4. It’s 3 tablespoons of balsamic vinegar.
  5. It’s 1/2 cup of beef stock.
  6. You need of Butter.
  7. Prepare of Salt.
  8. Prepare of Pepper.

Spread the onion sauce on warmed plates, top with the steaks and serve at once, garnished with the. Make this red wine steak sauce when you are cooking a special steak dinner. Instructions: Simmer onion and garlic in saucepan until soft. Whisk in wine and mustard; reduce by.

Lamb steak with red wine and onion sauce step by step

  1. Start by chopping the onions. Bring a pot of water to boil and cook the onions for 2/3 minutes. Remove from the water and set aside.
  2. Season the steaks with salt and pepper. Warm a pan with butter on high heat and when it starts to turn brown add the steaks. Cook for 2 min on each side for medium rare and 3 min for medium/ well done. Remove the steaks and cover with foil or a plate..
  3. In the same pan add some more butter and needed and of the onions mixing well. Add the vinegar until it caramelises the onions. Then add the wine and the beef stock bring to simmer and cook until it thickens. Add some cornflour to help with thickening..
  4. Add the meat back on the pan and warm the meat basting with the sauce and quickly serve. I went for potatoes but you could serve with mash too.

Deglaze with the red wine and let cook down slightly. Remove from heat and stir in the remaining butter. Season with salt and pepper and spoon over the steaks. Continuing to stir, add beef stock (you can also use a quarter cup of beef stock and add whatever reserved steak juices you. The easy sauce reduction elevates this steak into a sophisticated dinner.

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