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Soulard's Guinness Cream Sauce




Source of Recipe


by Shanny, from St. Louis Post Dispatch


Recipe Introduction


This is a stunning sauce on a KC strip steak . . . Soulard's serves it over marinated & grilled pork chops. I can't imagine that a pork chop would be any better than our beef steak was!


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10061.4

List of Ingredients




small bunch of chives, cut in 1½" pieces
1/2 cup diced scallions or onion
6 oz. bacon, cut into 2" pieces
1 cup beef stock or consommé
1 cup Guinness stout
2 or 3 tbsp. heavy cream

Recipe



Put chives, scallions/onions & bacon in a skillet & sauté until bacon is medium-well done - it should not be very crisp. Add stock/consommé and Guinness. Bring to a boil & cook until reduced by about a third. Add cream, stirring frequently, until the sauce reduces further, and thickens - this takes a little patience, prob'ly five or six minutes, and may require adding a little more cream.

Spoon the hot sauce over beef or pork.


Additional notes:
Next time I'll cook the bacon a little bit crisper, and I won't add the chives & scallions until the very end at which time I'll turn down the heat - they can get bitter if they cook too hot. And be careful you don't reduce the sauce too much the first time around or it can get quite salty. Using low-sodium broth and/or low sodium bacon would help remedy this problem too.