EASY WORCESTERSHIRE SAUCE RECIPE RECIPES

EASY SWEDISH MEATBALL SAUCE RECIPE | ALLRECIPES

Easy Swedish Meatball Sauce Recipe | Allrecipes image

A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.

Provided by Mary B

Categories Scandinavian Recipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon ground black pepper
½ teaspoon dried rosemary
½ (20 ounce) package frozen cooked meatballs, thawed

Steps:

Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Nutrition Facts : Calories 392.9 calories, CarbohydrateContent 12.2 g, CholesterolContent 140.4 mg, FatContent 31.5 g, FiberContent 0.8 g, ProteinContent 15 g, SaturatedFatContent 17 g, SodiumContent 357.8 mg, SugarContent 0.9 g

HOMEMADE WORCESTERSHIRE SAUCE RECIPE - FOOD.COM

Homemade Worcestershire Sauce Recipe - Food.com image

Make and share this Homemade Worcestershire Sauce recipe from Food.com.

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Steps:

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.

Nutrition Facts : Calories 8.7, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 89.8, CarbohydrateContent 1.6, FiberContent 0.1, SugarContent 1.2, ProteinContent 0.2

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1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
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2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
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