Recent content by Tyler9999

We made enchiladas, they were very tasty! I added way too much cheese though, so no pictures :rolleyes:

We don't often use a sauce but with guests over I'll often do a multi pound sirloin served on a platter at the table sliced. After searing and finishing in the oven there's a whole lot of good left in that pan for sauces to be served over the meat or on the side.

What is your favorite pan sauce for steak after searing/finishing? Butter, red wine, and? I'm looking for new ideas!

I'm on board with you guys now, I'll definitely give it a try next time. Thanks for the tips.

I'll definitely give it a try, can part of the tomatos be reserved to not be blended? We enjoy some "chunk."

Start with onion and garlic. Then add canned whole tomatos (usually in 10 can batches) Add other dry seasonings. Add butter, a few tablespoons. After cooking awhile I add planked whole carrots for about an hour then remove.

Ha! The increased time has helped, but I'll be honest. I was so afraid of getting the steak crust soggy I plated the sauce with a fine strainer. That easily drained off a few tablespoons of liquid. The rest of the sauce is still glurping away, getting closer and closer lol. Thanks! It was great!

Dinner was good! Sloppy plating but tasty

I'll give it a look, thanks!

Thank you everybody for your input/advice so far! I don't add any water but some brands of canned whole tomatos come in a lot of liquid, so that could be adding to my time. I'm passing hour 8 of simmering now and I am finally starting to notice an improvement. Looks like patience and a few more...

Making Tenderized Round Steak Parmesan tonight, we jokingly call it Country Fried Parmigana. It's something different and the family loves it!

Yep, the sauce never sees a lid.

Maybe more time is my answer, I normally go 6 hours or so but today I started early this morning. So I plan to simmer the heck out of it and see what happens!

Originally I pointed to the pasta too, now I give it the plate test. If I put the sauce down on a plate by itself a good amount of water immediately runs off.

Generally I use San Marzano canned whole tomatos, but I have had the problem with fresh before too.