Sweet and sour cherry sauce for meat can be prepared from both fresh and frozen berries. It will set off the taste of duck, steak or barbecue. Ideal for fatty dishes – neutralizes too “heavy” food such as pork or goose.
In this step-by-step recipe, we will cook pork steak with cherry sauce. If you wish, you can use traditional beef (it will be even more correct) or fry chicken steak, cook duck breast, etc.
Please note that the meat should be fatty, not dry and from a young animal. If in doubt, you can lightly beat it with a hammer (this will violate all the canons of cooking steaks, but the meat will still not be like a “sole”).
As for spices, only salt and pepper can be used to keep the meat flavor pure. Feel free to experiment and use your favorite spices if you like, but remember that they should harmonize not only with the meat, but also with the cherry sauce.
- Pork steak on the ribs – 4 pcs. (1 kg).
- A mixture of freshly ground peppers – 1 tsp.
- Vegetable oil – 1-2 tbsp. l.
- Salt to taste before serving.
For cherry sauce:
- Red dry wine – 200 ml.
- Pitted cherries – 220 g.
- Carnation – 1 pc.
- Sugar – 1 tbsp. l.
- Bourbon vanilla sugar – 1 pinch
- Cinnamon – 1/4 stick.
- Cornstarch – 1 tsp
- Water – 20 ml.
- Salt and black pepper – to taste.
How to cook:
1. Cut the meat into steaks – 3-4 cm thick. Sprinkle with freshly ground black pepper and brush with oil on all sides. Cover with cling film and leave in this form at room temperature for 30-40 minutes – the pieces should warm up evenly over the entire area and marinate.
2. While the meat is marinating, prepare the cherry sauce. Pour red dry wine into a saucepan and put on a quiet fire. As soon as the first bubbles appear, add sugar, cloves, a little cinnamon, vanilla sugar (in this case I used “vanilla bourbon”) and continue to boil for about 5 minutes.
3. Add cherries to the saucepan and cook over low heat for another 5 minutes.
If you use frozen berries, then you do not need to defrost them first.
4. To thicken the sauce, separate the starch in water (20 ml) until smooth. Stirring constantly, pour it into the boiling composition. Stir and continue to cook until thickened – on average it will take another 6-7 minutes, but it all depends on the intensity of the boil and which cherries you used (frozen ones have more moisture). At the end, take a sample, add a little salt and pepper. Set aside, let cool slightly.
5. Meanwhile, fry the steaks. Heat a dry frying pan, add the pieces and cook for 5-6 minutes on each side. Tighten the pan with foil and put in a preheated oven, bring to readiness for 10 minutes at 180 degrees.
Don’t overdry the meat! If the steaks are not too large (or you beat them off), then it will take less time.
Then take it out of the oven, pause for 7-10 minutes (the juices inside the piece should redistribute during this time, it will still passively “reach”) and open the foil.
6. Season the cooked steaks with coarse salt. Drizzle with cherry sauce. A glass of red wine would be a good accompaniment to this dish.
Enjoy your meal!