Cherokee Indian Curry Aaa Steak Sauce
Elevate your steak game with this bold and flavorful Cherokee Indian Curry AAA Steak Sauce. Perfectly blending the warmth of curry powder, smoked paprika, and ground cumin with the tangy richness of Worcestershire sauce and apple cider vinegar, this savory sauce offers a dynamic twist on traditional steak accompaniments. With a touch of brown sugar for subtle sweetness and a splash of heavy cream for a velvety finish, the sauce is both comforting and complex. Whether drizzled over a perfectly grilled steak or as a gourmet dipping sauce, its rich aroma and smooth texture will make any meal unforgettable. Ready in just 30 minutes, this homemade sauce is simple to prepare and can be stored for future use, making it a versatile addition to your recipe arsenal.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 cup beef broth
- 2 tablespoons heavy cream
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, finely chopped (optional, for garnish)
Instructions
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and cook for another minute, stirring frequently to prevent burning.
Stir in the curry powder, smoked paprika, and ground cumin. Cook for 1 minute to toast the spices and release their aromas.
Add the tomato paste and mix well. Cook for 2 minutes to deepen the flavor of the paste.
Pour in the Worcestershire sauce, apple cider vinegar, and brown sugar. Stir to combine, then add the beef broth and bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Stir in the heavy cream, salt, and black pepper. Allow the sauce to heat through for 2 more minutes. Taste and adjust seasoning, if needed.
Remove from heat and let the sauce cool slightly before transferring it to a blender or food processor. Blend until smooth for a silky texture.
Serve warm over steak, or transfer to an airtight container and refrigerate for up to 5 days. Optionally, garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 18.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
