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Adel's Homemade Steak Sauce

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Adel Blake

"This recipe was handed down from our in-laws. We don't know where it originated, but it is excellent on all cuts of beef."
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8 h 40 m servings 111 cals
Original recipe yields 8 servings

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  1. Combine vodka, cinnamon, allspice, and cloves in a bowl. Combine 1/2 cup vinegar, soy sauce, hot sauce, and garlic in another bowl. Cover both bowls and allow mixtures to rest for 8 to 10 hours at room temperature. Strain vodka mixture and discard spices.
  2. Press tomatoes through a sieve to make 1 cup tomato pulp; save any excess tomato pulp for another use.
  3. Heat 6 tablespoons vinegar and sugar in a skillet over medium heat, stirring constantly, until mixture is deep brown and syrupy, 6 to 8 minutes. Stir in tomato pulp and reduce heat to medium-low; simmer until thickened, 4 to 6 minutes. Remove and discard garlic from soy sauce mixture and pour sauce into tomato mixture. Bring to a boil and stir in tamarind pulp and strained vodka. Continue to cook until sauce is thickened, 10 to 15 minutes.


  • Cook's Note:
  • Refrigerate for up to 2 months.

Nutrition Facts

Per Serving: 111 calories; 0.3 g fat; 18.2 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 942 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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