- 4
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Ingredients
- 1 Cup Beef Stock
- 1 Teaspoon Instant Coffee
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder, - to taste
- 1 Tablespoon Corn Starch, - Dissolved in cool water
Preparation
Step 1
Heat beef stock to simmer. Add coffee, lemon juice, onion and garlic powder. Bring to a boil and allow to cook down to about 1/2 the volume. Slowly stir in 1/2 of corn starch slurry. Allow to cook for 2 minutes and add more as needed to thicken to a sauce-like consistancy.
This is improved by deglazing the meat pan with the stock to pick up any meat juices or browned bits. You can also make it right in the frying pan after removing the cooked meat.
Makes about 3/4 cup of sauce which is about right for 4 servings. You may want to make a bit extra as I've often had diners ask for extra sauce to mob up with toast or biscuits.