This sauce was so amazing, I joined the site just to share my experience. I love venison and thought this sauce would be good with game. I adjusted the recipe based on reviews others had given. Some said it was too sweet, so I used one tablespoon of brown sugar to three tablespoons of jam (I used seedless boysenberry preserves). Some complained that it was too watery, so I used one tablespoon of tomato paste in place of the tomato sauce. I also used a habenero hot sauce. I agree that the quantity was small, so if you are serving more than two people, or want leftovers, adjust accordingly. I drizzled the sauce over Medallions of Venison Tenderloin (cooked rare/medium rare)served with garlic mashed potatoes and a good Cab for a true gourmet meal that was as good if not better than venison I've had at the fanciest restaurants. I would be proud to serve this to my most discerning guests. For leftovers to die for, try my “fancy cheese steaks”: spread sauce on a baguette, slice your leftover meat as thin as possible and top with caramelized onions (optional) and blue cheese crumbles.
Oh my. As a rule, I don't buy commercial steak sauces; just don't like them. After reading the reviews on this recipe, I prepared this sauce to go with two grilled steaks and I have to say that this is the BEST!! I am fortunate to have some homemade raspberry jam in my refrigerator. The combination of flavors is out of this world. This sauce is tangy, complex and complements everythig. I mean, we put it on our steaks, potatoes, grilled onions....Bernard, you have created a masterpiece. Thank you. I will be making this again and again and again. This deserves 10 stars! I still have some left - it's like a little jar of gold sitting in my refrigerator calling me......
Made the sauce as directed except used apple cider vinegar instead of malt (too expensive to buy just to use once in awhile) and it came out perfect. Have also used ketchup in place of tomato sauce - works equally well. Recipe is very forgiving so you can spice/sweeten up or down, try different jams, have fun experimenting to your taste as other reviewers have obviously done. My favorite use is on country fried steak (cube steak coated with bread crumbs and fried - also goes great with cubed pork steak), accompanied by a side of roasted rosemary red potatoes (wash and chop red potatoes into bite sized pieces, coat lightly with olive or vegetable oil, sprinkle with crushed rosemary and bake for about 20 minutes in a 350 degree oven). Entire meal takes less than 30 minutes.
I was very skeptical about this recipe even after I tasted it by itself I thought it had a strange flavor but with steak WOW - I loved it! I didn't have jam so I used some frozen raspberries and it still turned out fine. Served with grilled ribeye. It was thick and delicious. Really someone should bottle this stuff; they'd make a fortune!
Wow. I made this last night to use with steak and it was amazing. I didn't have all the ingredients on hand so I used apricot jelly instead of the raspberry jam and apple cidar vinegar inteast of malt. Everything else I followed to the letter, and it came out GREAT! My boyfriend loved dinner even though the steaks were a little under done for him (perfect for me!) I feel like this recipe with the apricot would be good on chicken too.
I made this last night and loved it! I used ketchup instead of tomato sauce because it's all I had but the sauce was still to die for. Thank you so much for my new favorite steak sauce. Yummmmm!
Yum! The first time I made this I followed the recipe exactly but it tasted too much like worcestershire sauce. So the next time I made this I used slightly less and I also doubled the recipe and added 1/4 cup frozen raspberries (melted and mashed up). It tasted extra sweet but I love that. If really sweet sauce isn't your thing then don't do what I did. But using a little less worcestershire sauce would help either way.
I loved the sauce, it had a great combonation of sweet and spicy. To all those who had runny, watery sauce: I had the opposite. It simply depends on how long you boil it. That will reduce the liquidity of it, and I left mine on for too long (taking heed of other reviews!). I think 10-12 minutes of boiling is pretty good; once it cools, it thickens, so beware. Also, my only gripe is similar to others, in that it wsa rather sweet. I will probable remove a tad of sugar from it next time. (Disclaimer: less sugar will make it more watery based on equal boiling times. Less carmelization)
Okay...this recipe is awesome!! At first I tasted just the sauce only and I was too afraid to put it on the meat...then i cooked a small portion of round eye and let me tell you it was perfect! I forgot the ketchup and used apple cider vinegar instead and only one T of jam and it worked out great!! LOVE IT!! I don't like eating my meat with A1 sauce so I'm thrilled to have this recipe!! THANK YOU!
This sauce was ok but too sweet. I don't normally like sweet sauces on my steak but because it got such good reviews I thought I'd try it and unfortunately I just didn't like how sweet it was. It was a fine sauce for a steak but just not to my liking.
