Summary

Ingredients

• 4 teaspoons oil, everything except olive oil
• 2 small onions, red or white
• 2 tablespoon balsamic vinegar
• 2 tablespoon sugar, brown
• 160 ml tomato puree, from the package
• 2 tablespoon Worcestershire sauce
• 4 tablespoon sauce, (teriyaki sauce)
• 0.5 teaspoon ½ soy sauce
• 0.5 teaspoon ½ mustard, medium hot
• 1 dash Tabasco or chili sauce

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Instructions

1. Dice the onions very finely. Heat the oil in a pan, then add the onion cubes and sweat lightly while stirring over the heat that is not too high. Then turn up the heat, pour in the balsamic vinegar and sprinkle with the sugar. Let it boil down slightly (approx. 1-2 minutes). When the slightly pungent smell of the vinegar has gone, stir in the tomato puree, Worcester sauce, teriyaki sauce, soy sauce and mustard, bring to the boil briefly and simmer for about 3 minutes while stirring over a low heat. If you like, you can add either some Tabasco or chili sauce at the end.
2. Can be served cold or warm, although we prefer the warmed version. The sauce was created because I didn`t want to offer my husband boring ketchup with the rump steak. So I started experimenting a little with the ingredients that were there. The result was a sauce that totally thrilled him. Since then, the ketchup has had its day and leads a lonely existence in the refrigerator.