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3 cloves garlic, minced

2 tbsp Worcestershire sauce

½ small red onion or eschallot, finely diced

2 tbsp tomato sauce

300 ml thickened cream

2 tbsp Maggi gravy powder mixed with ½ cup hot water

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1. Sauté the onion and garlic in a pan with olive oil and a little butter until fragrant.

2. Add Worcestershire sauce, tomato sauce and cream. If I have some, I’ll add half a cup of stock, but it’s not necessary if you don’t have it. Bring liquid to a gentle boil.

3. Turn off the heat and stir in the gravy slurry.

4. If the sauce is too thin, add a little more gravy slurry. If it becomes too thick, loosen with a splash of cream or water. Pour over a steak, schnitzel, cutlets or whatever your heart desires!

MUSHROOM SAUCE

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2 tbsp Maggi gravy powder mixed with ½ cup hot water

3 big or 5-7 small mushrooms, sliced

½ cup chicken or vegetable stock

1 teaspoon fresh thyme leaves

1 cup thickened cream

½ cup beef stock / veg stock

1 generous tbsp cracked black pepper

Salt to taste

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1. Prepare Maggi gravy according to packet instructions. Bring the water to a boil first, then whisk in the gravy powder vigorously to prevent lumps. If needed, strain through a fine sieve.

2. Brown mushrooms and garlic in a pan. Add Worcestershire sauce, stock and cream and bring to a simmer.

3. Stir in gravy slurry and cook until thickened. Season with salt and pepper.

4. In a pan, sauté onion and garlic until fragrant. Add cracked black pepper and toast briefly.

5. Pour in stock and reduce slightly. Add cream and bring to a gentle boil. Stir in gravy slurry and cook until thickened. Finish with a dash of Worcestershire sauce and season to taste.