Published September 1, 2000.
Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?
Home kitchens rarely have the benefit of the rich beef or veal stocks that restaurant chefs rely upon for a quick, flavorful pan-seared steak sauce. Canned broth is the obvious alternative, but it usually makes sauces that are flat in flavor and watery and thin in consistency.
Create restaurant-quality, full-bodied, complex steak sauce recipes accessible to home cooks. A good pan sauce can elevate the average steak dinner to the position of a luxurious, refined meal.
To get the best possible sauce base, use a high-quality, heavy pan; reduce the heat to prevent burning; and move the steaks only once. By adding a few extra ingredients to the traditional trio of wine or brandy, stock, and butter, canned stock can be elevated into a luxurious, refined sauce.list of recipes