Sherry. I liquor I heard a lot about from my grandma’s generation when I was a child. It was another one of their simple pleasures that had declined in popularity with my parents’ generation. So, I feel a touch of nostalgia as I flick through Grandma’s recipe book and see Sherry popping up here and there. It creates a golden glow in my imagination. A feature of the hey days of my grandma—days concluding in card games, music, laughter, family and friends. And, of course, good food like this steak and sherry sauce recipe!
In light of this, I felt a thrill of excitement when my friend informed me the massive (and incredibly cheap) mystery bottle of liquor we had just purchased was in fact Sherry. I now had within my hot little hand the vital ingredient required to make Grandma’s culinary past come alive. Time for some fun! Steak with Sherry sauce, accompanied by Baked Zucchini and Baked Potatoes sounded like the perfect place to start.
This Steak with Sherry Sauce recipe was easy to follow and super tasty. The combination of flavours was well-balanced, with the Sherry adding a distinct and delicious note to the dish. My husband and I really enjoyed it! The only down side was my children weren’t keen on the sauce. I think the liquor were too strong for them. However, they were happy to eat the steak if we scraped off the sauce. Perhaps this recipe would be best reserved for an adults only dinner, or you could just leave off the sauce to keep the children happy. I encourage you to try it out join me in returning Sherry to it’s rightful place in the kitchen. Enjoy!
- 2 pieces tender steak (rump, sirloin, fillet)
- 1 oz. (30 grams) butter
- 1 onion
- 1 tablespoon flour
- ¾ cup water
- 1 chicken stock cube
- 2 tablespoons tomato sauce
- 1 teaspoon worchestershire sauce
- 2 tablespoons dry sherry
- Trim any surplus fat from steaks. Heat butter in pan, add steaks, sprinkle with salt and pepper; cook until brown on both sides. Remove from pan.
- Add finely chopped onion, cook until transparent. Stir in flour, cook 1 minute. Remove from heat, gradually add water, blend well.
- Add chicken stock cube. Return to heat, cook, stirring, until thickened. Add tomato sauce, worcestershire sauce and sherry. Season to taste with salt and pepper.
- Return steaks to pan, cook gently 5 minutes. Sprinkle with chopped parsley.