Monkeygland Sauce for Steak
"This is another favourite restaurant item in South Africa. This piquant sauce has a rather off-putting name but nothing to do with monkeys, I promise!"
photo by Bokenpop aka Mad
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 29.58 ml oil
- 1 large onion, diced
- 2 clove garlic, finely chopped
- 118.29 ml water
- 2 large tomatoes, diced
- 236.59 ml ketchup
- 118.29 ml Worcestershire sauce
- 177.44 ml fruit chutney
- 59.14 ml brown sugar
- 29.58 ml vinegar
- 4.92 ml Tabasco sauce
directions
- Heat oil in a heavy bottomed pot and saute onions and garlic until soft.
- Add remaining ingredients and simmer for 30 minutes.
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Reviews
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I've known of the recipe for years. Just got round to making it from your recipe. Hubby and I are so glad I did. Loved it on our steak. Now thinking of what else to have it on. Thanks Ailsa -
Thank you for a really great recipe. I decided to substitute the tomatoes for a tin of mexican style tomatoes and left off the tabasco sauce, it was quite a bit spicier than the typical restaurant sauce (due to my substitutions I am sure) but DH thought it was great and insisted that the recipe be added to the file IMMEDIATELY! -
Awesome!!! Goes great on just about anything! We had it on hamburgers and then on grits the next morning:) -
SO YUMMY!!!! The initial name for this sauce put me off but after my husband made it I couldn't get enough of it! As it simmers down the flavours develop and intensify and just become one fabulous immulsion. We added bacon at the very start with the onion and used wine vinegar and gooseberry chutney. Thank you so much for a truly delicious sauce!!! Oh my goodness!!! We had this again tonight and the flavour was even better. We had it on lamb chops and baked potatoes. Fantastic!!! -
Hubby gave this 5 thumbs up! I didn't have any chutney on hand but I subsituted 3 fruits apricot jam instead. It still turned out excellent. DH first had monkey gland steak in Durban's revolving restaurant and this is definitely a keeper. Thanks for sharing once again an awesome recipe.
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Tweaks
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Thank you for a really great recipe. I decided to substitute the tomatoes for a tin of mexican style tomatoes and left off the tabasco sauce, it was quite a bit spicier than the typical restaurant sauce (due to my substitutions I am sure) but DH thought it was great and insisted that the recipe be added to the file IMMEDIATELY!
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I have to admit that I added this recipe to my cookbook ONLY for the purpose of telling people that we were having "Monkeygland" sauce for dinner!!! I decided to pair it with swordfish instead of steak; it was the perfect blend of sweet and sour flavors. This one is definitely a keeper! Thanks! :)
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
