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The Hirshon South African Monkey Gland Steak Sauce


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 large onion, finely chopped
  • 4 garlic cloves, chopped and crushed
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons salted butter
  • 1/2 cup Major Grey’s-style chutney
  • 1/2 cup tomato puree
  • 1 tablespoon soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 5 tablespoons port wine
  • 1 teaspoon Tabasco or more to taste
  • 1/3 cup chicken stock, preferably homemade
  • 2 tablespoons red wine
  • 2 teaspoons sweet or hot smoked paprika, according to your taste preference
  • Optional: brown sugar, salt and black pepper

Instructions

  1. Fry the onions, garlic and ginger in the butter until the onions are translucent.
  2. Add the rest of the ingredients and let cook over fairly high heat for about 7 – 10 minutes, stirring often.
  3. Taste for seasoning to your preference: you might want to add ½ teaspoon brown sugar, salt, and freshly ground black pepper to taste.
  4. Can be served hot or cold with any roasted or grilled beef.
  5. The sauce will last 2 weeks in the fridge and can be frozen
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 278.52 kcal
  • Sugar: 32.57 g
  • Sodium: 692.88 mg
  • Fat: 9.48 g
  • Saturated Fat: 5.62 g
  • Trans Fat: 0.35 g
  • Carbohydrates: 43.38 g
  • Fiber: 2.38 g
  • Protein: 2.81 g
  • Cholesterol: 23.5 mg
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