I LOVE pepper sauce with steak but it’s usually made with double cream and so definitely a no no but this recipe which I’ve made for years is really quick and easy and tastes delicious (if I say so myself!)
It’s really good with chicken too and the best bit is you can control how peppery you like it. I start with half a teaspoon but you can always add more the same with the garlic you can use more or leave it out completely its the best part of home cooking is making it how you like it.
250ml beef stock (from a cube is ok)
35g light philadelphia or low fat cream cheese (plain or with garlic and herbs)
1 shallot or small onion (finely chopped)
low calorie spray oil
1/4 tsp salt
1/2 tsp freshly ground black pepper,
1 clove garlic (crushed – leave out if you don’t want it too garlicky)
Take a small frying pan and spray with the spray oil, Add the chopped shallot or onion and fry over a low heat until it’s softened.
Add the stock and garlic and pepper (if used) and bring to the boil then turn the heat down so its just simmering then slowly stir in the philadelphia and keep stirring until melted into the sauce.
Taste to see if need salt then season , stir and let it simmer gently until thickened.
Serves 2 generously at 1.5 syns per person.