Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I'm often making ground beef lately, but I don't have fatty cuts of grass-fed ground beef at the moment. My meals are a bit ... boring. I need sauce! Being on VLC, I need sauces low in sugar, but I don't even know if that's technically possible...

You'll get a bonus if you don't use nightshades ;).

flag	asked Sep 6 2011 at 9:05 Korion 9,588●2●19●62

jesuisjuba - paleorepublic.com · Accepted Answer · 2011-09-06 10:31:06Z UTC

Cook your ground beef with olive tapendade. Umm.. a red wine reduction is nice. You can thicken and season any stock. Green Garden is good, put that on top of a burger. Beurre blanc makes everything better. Mushroom sauce with red wine and beef broth is tasty, especially with beef. If you're using dairy you can definitely make the safe sauce but add cream - the recipe is pretty flexible. Oh! Peppercorn sauce! That's tasty..

Hmm.. that's about all I can think of without turning to nightshades. Good luck!

ra25093 · Answer 2 · 2011-09-06 11:59:33Z UTC

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One of my favorite sauces for meat is a Carolina-style barbecue sauce. The "recipe" I use is:

Take equal parts apple cider vinegar and water.
Add lots of red pepper flakes (yes, it's a nightshade, guess I don't get those bonus points).
Add salt to taste.
Let sit in the fridge at least overnight. Put on meat. Enjoy.

answered Sep 6 2011 at 11:59

ra25093
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I like this one. Just wondering : why put it in the fridge at least overnight? – Korion Sep 6 2011 at 12:01

So the liquid soaks into the pepper flakes and the pepper flavor leaches into the liquid, basically. It's like making sun tea, except instead of tea, it's delicious spiciness. – ra25093 Sep 6 2011 at 12:47

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This is v. similar to the one I use! I also do not eat nightshades. I'm a native South Carolinian and so am right at home with a mustard-based BBQ sauce. My recipe is: dilute yellow mustard with a small bit of water, add a splash of ACV to taste. I sweeten mine (I could never shake artificial sweeteners so that's what I use, but one could use stevia or honey). It's perfectly yummy w/out the sweeetener but it's not "proper" SC BBQ sauce w/out it, ;) – Blue -the Thrifty Mom Sep 6 2011 at 12:49

Carl_Stawicki · Answer 3 · 2011-09-06 12:18:11Z UTC

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Coconut milk is a good base for a pan sauce. Add it to the pan and mix it with the residual fat from the the meat. Scrape the bits of goodness off the bottom of the pan. Allow the mixture to reduce and thicken. Add any seasonings you wish.

answered Sep 6 2011 at 12:18

Carl_Stawicki
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This is pretty much what I do too.　：D – Morticia Munster Sep 7 2011 at 1:39

BaconHealsChic · Answer 4 · 2011-09-06 13:14:33Z UTC

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I am sauce challenged too. I really like some of Nikoley's sauces on Free the Animal. He eats dairy but not all of them have dairy. Here's a good link to them...he does some reductionist sauces and also salad dressing etc. here and there. Chicken and Tarragon Sauces and Steak Blue Cheese Sauce.

answered Sep 6 2011 at 13:14

BaconHealsChic
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I like your phrase "reductionist" sauces...makes me thing of someone standing over the stove just deglazing with wine or water, and saying "that is all you need. Everything else is just gilding the lily." – karlub Sep 6 2011 at 13:22

Tom R. · Answer 5 · 2011-09-06 14:43:04Z UTC

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Pesto and chimichurri are both winners.

answered Sep 6 2011 at 14:43

Tom R.
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dooliemcjules · Answer 6 · 2011-09-06 09:15:06Z UTC

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Got this from the purely primal blog: I've made this and it goes well on fish, chicken, pork, just about anything! I've even used it on top of chipotle salmon cakes. Its yummy all around!

http://purelyprimal.com/2011/06/30/strawberry-rhubarb-ginger-salsa/

answered Sep 6 2011 at 9:15

dooliemcjules
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I forgot to mention, its good heated up too, it kinda takes a little bit of the tart out! – dooliemcjules Sep 6 2011 at 9:17

vdh1979 · Answer 7 · 2011-09-06 10:34:37Z UTC

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Coconut flour will help you make a great s.auce

answered Sep 6 2011 at 10:34

vdh1979
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Jen · Answer 8 · 2011-09-06 11:49:54Z UTC

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drizzle a little bit of balsamic vinegar over the cooked meat...easy!

answered Sep 6 2011 at 11:49

Jen
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vinegar is a good addition, that's for sure. thanks! – Korion Sep 6 2011 at 12:00

sherpamelissa · Answer 9 · 2011-09-06 14:58:56Z UTC

I use mustard on things, I bet a good horseradish type thing would be good on the the beef if you made it into a meatloaf. I also use canned diced tomatoes (with no added salt) to browned ground beef to add something to it without a lot of work.

Josh M · Answer 10 · 2011-09-07 00:23:09Z UTC

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I put a bit of home made fermented salsa on my steaks sometimes, not a sauce really, but it is yummy !

answered Sep 7 2011 at 0:23

Josh M
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mari · Answer 11 · 2011-09-07 00:46:55Z UTC

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Guacamole is great! Fatty, a great source of potassium, and flavorful. You can omit the tomatoes from it, and change up the seasoning too.

answered Sep 7 2011 at 0:46

mari
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Sugar-free Sauces?

11 Answers