Adapt Something – Balsamic Onion Sauce

balsamic chopped steak
(adapted from here)

I adore Balsamic Vinegar. The Alessi Brand, that I buy, has been aged for 20 years. I have no idea, when I read recipes, the quality of the Balsamic Vinegar.. and I’ve put off experimenting with *my* Balsamic Vinegar, because the bottle is only 8.5 ounces!

I find this recipe worthy of using 1/2 cup of this primo quality Balsamic Vinegar. I’m not sure if I want to experiment with younger vinegar, to compare. If you, routinely, use a younger Balsamic Vinegar, I’d be excited to read your recipes.

My family doesn’t care much for mushrooms. The jokes, in the name of “fungus” abound when I eat them. I don’t eat them very often because I do react to the natural glutamates.

My family does love grilled onions.. so I thought I would try to adapt this recipe to sliced onions, with a few mushrooms, and it worked out beautifully.

Prep:
Measure out and mix together 1/2 cup Balsamic Vinegar and 1/4 cup soy sauce
Make 1.25 cups beef broth from Better Than Bouillon

I lathered 8 chopped steaks in liberal amounts of restaurant style black pepper and coarse sea salt. I pan fried them in GrapeSeed Oil, rather quickly, on just higher-than-medium heat. When they had browned on each side and were almost done, I put them into a corning ware dish, covered, to rest, while I made the sauce.

I added 1/2 stick (4 Tablespoons) of butter, to the hot pan and sauteed 2 sliced, large, sweet onions. These onions were not Vidalia’s. I think Vidalia’s would have been a little sweeter.

When the onions had cooked down, about 10-12 minutes, I added about 10 sliced, baby portobello mushrooms, the vinegar/soy sauce mixture, and one cup of the broth.

I let this cook down about 5 minutes.

I added 1.5 teaspoons corn starch to the remaining beef broth and poured in to thicken the sauce.

After cooking about one minute, I turned off the heat, and returned the steaks to the pan, to bathe in all the goodness.

I let the steaks bathe for the length of time it took to cook egg noodles and chop up green salad fixings.

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Adapt Something – Balsamic Onion Sauce

balsamic chopped steak
(adapted from here)

I adore Balsamic Vinegar. The Alessi Brand, that I buy, has been aged for 20 years. I have no idea, when I read recipes, the quality of the Balsamic Vinegar.. and I’ve put off experimenting with *my* Balsamic Vinegar, because the bottle is only 8.5 ounces!

I find this recipe worthy of using 1/2 cup of this primo quality Balsamic Vinegar. I’m not sure if I want to experiment with younger vinegar, to compare. If you, routinely, use a younger Balsamic Vinegar, I’d be excited to read your recipes.

My family doesn’t care much for mushrooms. The jokes, in the name of “fungus” abound when I eat them. I don’t eat them very often because I do react to the natural glutamates.

My family does love grilled onions.. so I thought I would try to adapt this recipe to sliced onions, with a few mushrooms, and it worked out beautifully.

Prep:
Measure out and mix together 1/2 cup Balsamic Vinegar and 1/4 cup soy sauce
Make 1.25 cups beef broth from Better Than Bouillon

I lathered 8 chopped steaks in liberal amounts of restaurant style black pepper and coarse sea salt. I pan fried them in GrapeSeed Oil, rather quickly, on just higher-than-medium heat. When they had browned on each side and were almost done, I put them into a corning ware dish, covered, to rest, while I made the sauce.

I added 1/2 stick (4 Tablespoons) of butter, to the hot pan and sauteed 2 sliced, large, sweet onions. These onions were not Vidalia’s. I think Vidalia’s would have been a little sweeter.

When the onions had cooked down, about 10-12 minutes, I added about 10 sliced, baby portobello mushrooms, the vinegar/soy sauce mixture, and one cup of the broth.

I let this cook down about 5 minutes.

I added 1.5 teaspoons corn starch to the remaining beef broth and poured in to thicken the sauce.

After cooking about one minute, I turned off the heat, and returned the steaks to the pan, to bathe in all the goodness.

I let the steaks bathe for the length of time it took to cook egg noodles and chop up green salad fixings.

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/09/24/adapt-something-balsamic-onion-sauce/trackback/
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