Plume Sauce
For use as a glaze for pork or as a sauce for stir-fry.
Ingredients
About 10 plums (prune plums or similar)
1 teaspoon salt
1/2 cup sugar
1/4 teaspoon cayenne pepper
Instructions:
Pit and cut up plums
Simmer plums in a sauce pan with a splash of water.
Once the plums are starting to cook down, stir in sugar, salt and cayenne pepper.
Continue to simmer on low until the sauce has the desired constancy.
Let cool and refrigerate until needed.
Came up with this on a very cold, wet, and extremely windy Nov 15, 2020. Queen Bee said it was one of my best.
1 lb Beef stew meat
1 to 2 table spoons vegetable oil
1 Large onion
4 to 5 Carrots
3 Celery stalks
1 Teaspoon Provence Herbs
1/2 Teaspoon Tarragon
Salt
Pepper
1 Cup hot water with Beef bouillon(or Better tThan Bouillon)
1/2 to 1 cup Sherry
1/2 cup Sour Cream
Instructions:
In an oven safe skillet...
- Slice and brown onion in oil
- While onions are browning, clean and slice carrots and celery into 1/4 inch pieces.
- Remove onions from skillet and add beef. Brown lightly.
- Add onions, carrot, and celery. Continue to sauté for about 5 minutes.
- Add Provence Herbs and Tarragon. Add a paper and salt as desired.
- Add bouillon, cover and place in oven at 350 F.
- Bake for about 2 hours, adding Sherry as needed to maintain liquid. (Check and stir at 20 minute intervals)
- After 2 hours, remove from oven and place on range top. Let cool about 5 minutes, than stir in sour cream. Turn on burner to low for a few minutes while continuing to stir the sour cream into the mixture.
Serve over mashed potatoes or noodles.