For 4 persons:

1 small onion very finely diced
1 garlic clove very finely diced
1 TBS Knor beef granulated bullion stock powder
2 TBS Moroccan granulated beef stock powder
1/2 ts black pepper
1/2 cup water
1 cup creme fresh

Saute onion till translucent
Add the garlic and saute for 3 min, meanwhile dissolve the 3 TBS stock powder and pepper in the 1/2 cup of water
Add dissolved stock to the onion/garlic, reduce for 2 min
Add the heavy cream mix till well combined, add hot water to get it to the right thickness.

Note: Add 1 ts cruched black pepper to make "Steak au poivre" sauce, or add 1 cup sauteed sliced mushroom to make "Mushroom sauce"

This recipe currently has 0 comments. Add your own comment in the right hand menu.