What’s really in Worcestershire Sauce?

Last week, an article from News.com.au caused quite the stir online when it revealed a not-so-well-known ingredient found in traditional Worcestershire sauce - anchovies. Yes, the salty little fish that people either adore or avoid altogether. For some, the revelation was shocking. For others, it was old news. But here at Johnno’s Tasmania, it served as the perfect reminder of why our Worcestershire sauce continues to win hearts (and plates) across the country.

Crafted in Tasmania with our signature blend of bold spices and carefully balanced sweetness and tang, Johnno’s Worcestershire Sauce delivers all the depth you'd expect - without any unsettling surprises (aka no anchovies). Whether you’re splashing it over a steak, adding richness to a stew or using it as a secret marinade weapon, it’s a pantry staple that truly earns its place.

To celebrate, we’ve created a recipe that shows off everything we love about our locally made version of this classic sauce.

Serves: 4
Ready in: 35 minutes

Ingredients:

• 500g beef strips or rump steak, thinly sliced

• 1 tbsp olive oil

• 1 red onion, thinly sliced

• 2 cloves garlic, minced

• 250g button mushrooms, halved

• 3 tbsp Johnno’s Worcestershire Sauce

• 1 tbsp Dijon mustard

• ½ cup beef stock

• ½ cup cream (or Greek yoghurt for a lighter option)

• Salt and cracked pepper, to taste

• Fresh parsley, to garnish

• Cooked rice, mash or crusty bread, to serve

Method:

1. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and cook in batches until browned. Remove and set aside.
2. In the same pan, add onion and garlic, sautéing until softened.
3. Add mushrooms and cook for 4–5 minutes until golden. Return the beef to the pan.
4. Stir in Johnno’s Worcestershire Sauce, mustard and beef stock. Bring to a gentle simmer.
5. Lower heat and add the cream. Let it simmer for a further 5-7 minutes until thickened slightly. Season to taste.
6. Serve hot, topped with chopped parsley and your choice of sides.