For many years I made this sauce just to compliment herbed roast beef, a Sunday dinner staple. Starting with a can of soup, I can’t think of anything simpler to pull together and certainly nothing so reliably popular with the gathered multitude.
And then one day a revelation… this delicious sauce can be used to top veal, pork, chicken or even white fish! It’s really that versatile.
The key ingredient is Golden Mushroom Soup… a canned product from the Campbell’s Soup family. On it’s ingredient list: mushroom, beef stock and tomato puree. It’s equivalent from another canned soup brand would likely be Beef Mushroom soup.
A terrific Veteran Move for this sauce would be to replace the unsweetened pineapple juice with canned pineapple chunks in juice. Another Veteran Move is that since Golden Mushroom Soup is not always available at every grocery store I visit, I tend to stock up with 3 or 4 cans whenever I see it.
- 1 can golden mushroom soup (or Beef Mushroom)
- 1/2 c unsweetened pineapple juice *
- 2 tsp soya sauce
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp black pepper
* Optional: instead of pineapple juice, use a small can of pineapple chunks in juice
Combine sauce ingredients in a small saucepan and simmer for 5 minutes… it’s just that simple!
Pour over beef, veal, pork, chicken or even white fish.