The best recipes for meat sauces. Get inspired!

Are you a meat lover looking for recipes for meat sauces that will please your taste buds?

Try one of our many delicious dishes and try to inspire yourself and those around you.

If you like grilling, then this article will definitely capture your heart.

Easy pepper sauce for meat

You will love this recipe because it is easy, quick and delicious. It is an ideal sauce for grilled beef steak, chicken minutes or pork chops.

The preparation only takes a few minutes, but you will definitely appreciate the result. You may also be interested in the best recipes for delicious pork chops: baked and grilled .

Ingredients:

• 2 tablespoons of butter
• 2 teaspoons of ground black pepper
• 1 medium red onion
• 2 cloves of garlic
• 1 bay leaf
• 2 sprigs of fresh thyme
• 2 cups whipping cream
• Juice from 1/2 chemically untreated lemon
• Salt to taste

Method:

• Clean the onion and garlic and chop finely.
• Melt the butter in a pan, add the onion and fry until golden.
• Then add the garlic and let it fry for about a minute.
• Sprinkle with pepper and let it cook for about 5 minutes until the pepper is fragrant.
• Add cream, season with lemon juice and salt and let it cook for about 10-15 minutes.
• The resulting sauce should be pretty thick and smooth.

plum sauce

There is beauty in simplicity, which is exactly the case with this sauce. It’s delicious, quick and lasts a long time in the fridge. It can be served warm or chilled. It goes perfectly with pork or chicken.

Ingredients:

• 1 glass of plum jam
• 2 tablespoons of vinegar
• 1 tablespoon of brown sugar
• 1 tablespoon of dried minced onion
• 1/2 tsp ground red pepper
• A pinch of ground black pepper
• 1-2 cloves of garlic
• 1/2 teaspoon ground ginger

Method:

• Prepare a small pot on the stove and set the heat to medium.
• Put the marmalade and vinegar into the pot, stir and cook for about 2 minutes, stirring constantly.
• Add brown sugar, dried onion, red pepper, ground black pepper, pressed garlic and ginger.
• Stir and bring to a boil.
• Set aside and serve.
• If we want to keep the sauce for later, let it cool first and then put it in the fridge.

Mushroom sauce for grilled steaks

Champignons are an integral part of our kitchens, although we prefer to prepare them simply sautéed with an egg or on pizza. But in this case, they are part of an absolutely perfect sauce that will tantalize your taste buds.

Ingredients:

• 2 tablespoons of extra virgin olive oil
• 1 large yellow onion
• 3 cloves of garlic
• 200 g of brown mushrooms
• 3 tablespoons of unsalted butter
• 3 tablespoons plain flour
• 2 1/2 cups beef broth
• 2 tablespoons Worcestershire sauce
• Salt to taste
• A pinch of ground black pepper

Method:

• Add olive oil to the pan and heat over medium heat.
• Add diced onion and cook for 3 minutes.
• As soon as the onion turns glassy, add the pressed garlic and let it cook for another 30 seconds, until the garlic smells all over the kitchen.
• Cut the mushrooms into slices and throw them into the pan.
• We let them fry for about 3 minutes, until they acquire a golden color and become soft.
• Melt the butter with the mushrooms, sprinkle with flour and cook for approx. 1 minute, stirring constantly, so that the flour browns a little.
• We keep stirring while slowly pouring in the beef broth.
• Cook for 4 to 5 minutes, then season with Worcestershire sauce, and finally add salt and pepper to taste.
• When serving, pour the sauce over the finished grilled steaks.

Horseradish sauce

Horseradish has its own specific taste and aroma, and when combined with sour cream, it is absolutely perfect. You and your loved ones will enjoy the resulting dish. It is an excellent complement to pork and beef.

Ingredients:

• 2 cups of sour cream
• 2 tablespoons Dijon mustard
• 1/2 cup grated horseradish
• 1 tablespoon finely chopped fresh chives
• A pinch of ground black pepper
• Salt to taste

Method:

• Put sour cream with mustard in a bowl and mix.
• Add grated horseradish with chives and mix again.
• Add salt, pepper and finally mix thoroughly.
• We serve immediately.

Level dip

Blue cheese can surprise, and in combination with meat, it is ready-made divine manna. The delicious taste of the meat and the subtle hint of blue mold are absolutely amazing. You’ll find that you’ll love coming back to this recipe. The base of this sauce/dip is steak roast.

Ingredients:

• 1 tablespoon of unsalted butter
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 2 – 3 cloves of garlic
• 2-3 tablespoons of olive oil
• Salt
• Ground black pepper
• 2 steaks
• 1 cup whipping cream
• 1/2 cup beef broth
• 125 g of Niva (can be other cheese with blue mold)
• 1 tablespoon chopped fresh chives

Method:

• An hour before starting the preparation of the dip, we take out the steaks so that they are at room temperature.
• Dry them thoroughly using kitchen towels.
• Salt, pepper and drizzle olive oil on both sides.
• It is best to heat a cast-iron pan and then place both steaks on it.
• Fry on both sides for 2-3 minutes.
• Once we turn the steaks to the other side, add butter, rosemary, thyme and crushed garlic.
• Let it bake for another 2 minutes.
• Then take the steaks out of the pan and set them aside to rest.
• Add the beef broth to the spices in the pan, mix thoroughly so that everything stuck to the pan mixes with the broth.
• Cover with cream, stir and cook for 5 minutes.
• When the sauce starts to thicken, add chives and fennel.
• Let it cook until the cheese is combined with the cream.
• We don’t add salt anymore, but we add a little pepper.
• We serve with prepared steaks.

What meat is great for steaks?

Meat lovers will surely agree that nothing compares to quality beef. Meat from young bulls and heifers is ideal.

The meat should have marbling from the fat. This is a guarantee that the meat will be perfectly juicy and tasty.

• Rib Eye steak comes from the middle part of the high roast. It is really delicious and perfectly soft meat. Basically one of the softest after sirloin.
• Rump steak is a lean piece of meat that stands out for its tenderness and tenderness. It is cut from the upper part of the leg or flower tip. It’s best to grill it whole and then slice it perfectly thin.
• Flank Steak is a delicious tender meat from the lower part of the navel. It is popular for its mature taste.