The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › a terrific side dish with aged beef › a terrific side dish with aged beef
When I made these, I substituted sodium-free bouillon packets from “Herb ox” for the bouillon cubes, and I doubled the Worcestershire sauce (to 1 Tbl). Fantastic, with less overall sodium (I was on a bit of a sodium kick at the time). And I skipped the water and added an extra two cups of burgundy.
At the end of cooking and cooling, there was a mound of butter, at least 4oz, so the next time I make them I’ll only use one stick. Even for those who put butter on their steaks – the mushrooms were sufficient. But if you are doing baked potatoes – that’s good butter so stick with the original recipe.
Finally, it’s nice to know that these can be started very early in the day, and they won’t be mush at service. I’m thinking that it might be possible to cut way back on the “covered simmer” portion of the cooking, and I’ll give that a try sometime and post the results. Life’s overbusy at the moment so I’m guessing sometime in March.