How to cook delicious meat sauce. Pork meat sauce

This article will discuss the preparation of meat sauces. With the help of gravy, you can make any, even the simplest, dish special and tasty.

There are different types tomato, vegetable, cream and chicken).

A very tender and original taste is milk gravy for meat. To prepare such a sauce, you will need milk or cream, flour, water, salt and pepper. However, before you start making gravy, you need to prepare the right utensils so that nothing distracts. You should get a pot, a bowl, a thick frying pan, a stewpan, a cutting board for meat and vegetables, a knife.

Gravy for pasta

How to cook for pasta? For cooking you will need:

two hundred grams of meat (the variety is not so important);
two cloves of garlic;
one head of onion;
1-2 carrots;
a tablespoon of flour;
two tablespoons of tomato paste.

Cooking technology

Wash the meat and cut into small pieces.
Then you need to clean and finely chop the onion, grate the carrots.
It is necessary to fry the meat until half cooked, mix with vegetables and fry for four minutes.
Then add flour there and leave to languish in a pan for 2-4 minutes.
Finely chop the garlic, then pour all the components with water. After that, add the tomato and finely chopped garlic.
Bring mixture to a boil, reduce heat.
Then you need to add salt, pepper. Cover the pan with a lid and cook over low heat for fifteen minutes. Sprinkle the gravy with fresh chopped herbs and dill. Let the sauce infuse for 3 hours. Then you need to boil the pasta and pour over the gravy.

cream sauce recipe

Such a gravy is suitable for meat. For cooking you will need:

8 fresh tomatoes;
2 tablespoons of heavy cream;
15 grams butter;
1 onion;
a pinch of basil;
1 teaspoon olive oil;
half a teaspoon of oregano;
2 tsp Sahara;
3 handfuls of pepper.

The cooking process

Chop the onion and garlic. Fry until golden brown in a frying pan.
Peel the washed tomatoes, cut into small cubes. Add to the pan with the rest of the vegetables - onions and garlic.
Sprinkle with sugar, basil and oregano, salt and pepper. Wait for the water to evaporate from the pan, add oil. Leave on low heat and let it simmer for five minutes.

This delicious gravy for meat adds tenderness and spiciness to any dish. She will also make even the simplest dinner unforgettable.

Pork sauce

If you need to please men for lunch, and there is a piece in the refrigerator pork meat, then the recipe for a simple gravy with meat is just a godsend for any housewife. The process will not take much time. During cooking, you can cook any side dish, such as buckwheat or mashed potatoes.

To prepare meat sauce you will need:

two large pieces of pork;
two heads of onions;
150 grams of sunflower oil;
½ st. spoons of flour;
200 grams of tomato paste;
spices;
dill and parsley.

Tasty sauce preparation technology

Washed meat cut into pieces. Fry in vegetable oil.
Next, you need to pour clean water into the pan, then stew the meat.
At the next stage of cooking, you need to deal with vegetables. It is necessary to cut the onion into rings and grate the carrot on a fine grater. Pour vegetables into another pan and sauté.
Slowly sprinkle them with flour, mix twice.
The last step is to remove the vegetables from the heat.
Put a sauté on top of the meat.
Next, you need to pour the tomato paste with water.
After that, salt the dish and add pepper to it. Pour the stew with tomato and then simmer for a few minutes. When the gravy is almost ready, sprinkle the dish with parsley. Infuse the sauce exactly fifteen minutes.

Gravy from tomatoes

When there are extra tomatoes on the farm, and freshly cooked pork is getting cold in the kitchen, then tomato sauce for meat - this is what you need.

To prepare the sauce you will need:

one head of onion;
sunflower oil;
two ripe tomatoes;
200 grams of wheat flour;
lavrushka;
a pinch of sugar;
glass of water.

The process of making gravy

Finely chop the onion into strips. Fry in oil until a crust appears. Add tomatoes or tomato paste to the onion. Stew vegetables.
Dissolve two bouillon cubes in boiling water. The resulting liquid must be poured into the flour. Mix everything twice. Make sure no lumps form.
Then it is worth pouring the onion with the resulting mixture. Thoroughly mix all the ingredients of the dish and put Bay leaf ik. Remove gravy from heat and let thicken. This sauce is an excellent addition to meat dishes, such as chops or meatballs.

Meat sauce for rice

Preparing gravy for easy. You don't need expensive components for this. Thanks to this gravy, the familiar white rice will acquire new flavor notes. To prepare the gravy you will need:

three hundred grams of beef;
onions and carrots - one each;
two teaspoons of fresh tomato paste;
200 grams of wheat flour;
250 milliliters of water;
caraway;
coriander;
cilantro.

The cooking process

Beef should be cut into small cubes and lightly fried in a pan until golden brown.
Grated carrots and finely chopped onions fry on all sides. You can use the same frying pan in which the beef was cooked. V vegetable mix put in the tomato paste. Mix everything and slowly add flour.
Then return the beef to the pan again and let the meat come to a slow fire for five minutes. Then you need to pour warm water into a dish and season the sauce fragrant spices. Leave to infuse over low heat until all the components of the gravy are ready.

flour sauce recipe

Gravy for meat with flour is prepared simply. This recipe is traditional.

To prepare the gravy, you will need:

a glass of milk;
1/2 glass of water;
a tablespoon of butter;
salt and pepper;
flour (three pinches, more or less depending on the desired density).

Cooking

Pour water into a small saucepan, then milk. Boil. Next, add oil. After you need to pour seasonings, salt into the sauce.
Then you should take a container and mix the milk with warm water. Stir to remove lumps. Slowly, in a small stream, you need to add flour to milk.
Mix thoroughly. After it is worth waiting until the mixture thickens, preparing over low heat. Everyone chooses the proportions of the density of the gravy individually. If flour is not available, starch is recommended to thicken the gravy.

Gravy with chicken meat

Chicken gravy with tender sour cream goes well with buckwheat. She will give this porridge a spicy taste.

To prepare the gravy you will need:

three hundred grams of chicken fillet;
2 small onion heads;
seasonings;
a glass of sour cream;
vegetable oil.

sauce preparation

Wash the brisket and cut into small squares. Take a frying pan and fry on all sides. The bulbs should be peeled and finely chopped.
Then you need to wait until the meat begins to turn white, remove the onion from the pan. Then put on a strong fire to fry.
After that, it should be left to languish over low heat. At the end, pour in sour cream and simmer slowly for a couple of minutes. That's it, the sauce is ready.

Conclusion

Now it’s clear how the gravy for meat is prepared. We have reviewed several recipes. We hope you like one of them. We wish you good luck with your preparation.

Gravy is a great addition to a variety of side dishes. It can be served with buckwheat, rice, potatoes, all kinds of pasta. It goes well with vegetables, suitable for cutlets, meatballs, meatballs. Everyone knows how to make gravy experienced housewives However, everyone has their own recipe.

Basically, gravy is made from flour and tomato paste, kneading it in meat broth. You can cook it with minced meat, meat, chicken, onions, spices. From the dishes you will need a deep frying pan or pan, a lid.

How to make gravy with minced meat

Ingredients:

100 grams chopped with a meat grinder minced meat
3 onions
2 medium garlic cloves
1 processed cheese without additives
2 tablespoons of any tomato paste
1 heaping spoonful of flour
vegetable oil
salt, water

Cooking:

Fry minced meat in a frying pan, pouring vegetable oil there
We cut the onion very finely, three processed cheese on a fine grater. Mix everything with tomato paste and fry in another pan
Pour the resulting mixture to the fried minced meat, pour cold water and put to stew under a tight lid
10 minutes after boiling, add chopped garlic, add salt, you can sprinkle ground pepper for spiciness
A minute before readiness, add the flour, stirred in warm water, wait for it to boil.

The mince gravy is ready. Can be served to mashed potatoes, horns or pasta, spaghetti, rice, sprinkling herbs on top for flavor.

How to make gravy with pork or beef

Ingredients:

half a kilo of beef or pork of your choice
2 medium carrots
2 onions
a spoonful of flour
4 tablespoons thick tomato paste
frying oil
salt, ground pepper

Cooking:

Pork or beef must be washed, dried and cut sharp knife into square pieces, fry in a pan until almost cooked
Carrots and onions should be peeled, chopped: grated carrots, onions with a knife
Then you should fry the carrots and onions in a separate pan, then mix with the meat and fry a little again
Before the end of cooking, sprinkle the meat on top with flour, add pasta, a glass of water to it, put it to stew
Simmer pork under a tightly closed lid - 15 minutes, beef - 25 minutes, stirring occasionally

What kind of meat sauce to make, thick or liquid, depends only on preferences, you just need to add water if it seemed not enough.

How to make gravy with mushrooms and meat

Ingredients:

kilogram of fresh beef or veal
100 grams red unsweetened wine
1 carrot
2 onions
glass of meat broth
3 heaping spoons of flour
vegetable oil
300 grams of any mushrooms
3 garlic cloves
pepper, salt

Cooking:

Cut the meat into small cubes, roll lightly in flour, fry in oil
Put it on a plate, put grated carrots, chopped mushrooms and onions in the same pan, fry
Pour in the wine meat broth, add salt, pepper, chopped pieces of garlic
Wait until it boils, pour beef into the pan, simmer for another 15 minutes
Turn off the gas, leave for 20 minutes to brew under the lid

The gravy turns out to be very fragrant and satisfying, mushrooms give it delicate taste, and pepper - sharpness.

How to make chicken gravy

Ingredients:

2 chicken breasts boneless
glass of thick sour cream
bulb
small jar of mushrooms
2 heaping tablespoons of flour
salt, any spices

Cooking:

Chicken breasts cut into pieces, fry in a dry frying pan without oil for 5 minutes
Cut mushroom caps and onion, mix with chicken meat, simmer for 10-15 minutes
In another pan, fry the flour to a slightly dark color, pour sour cream into it, add salt, pepper, about a glass of water, simmer after boiling
Pour this mixture into a pan with meat and champignons, add bay leaf, herbs for smell
Extinguish for another 10 minutes, turn off the gas

This meat sauce is best served with rice, mashed potatoes, vegetable side dish. Chicken can be replaced with other meat if desired, pork or beef will also turn out juicy and fragrant in sour cream sauce.

How to make delicious gravy for meatballs

Ingredients:

half a glass of milk
piece of butter
a spoonful of flour
salt pepper

Cooking:

To make gravy for cutlets, first you need to pour milk into a saucepan, dilute it with cold water and boil on gas
Add salt, pepper, oil
We dilute the flour in a cup of water so that there are no lumps, slowly pour into the pan
Cook on the stove until the gravy for the cutlets thickens.

Any gravy goes well with side dishes and vegetables, suitable for cutlets, meatballs. You can make it with meat, flour or tomato paste, add various spices. Your family will appreciate this tasty dish And be sure to ask for more.

delaismelo.ru

How to cook gravy with meat

Appetizing meat sauce is perfect for any side dish. Consider a few recipes on how to cook gravy with meat.

Ingredients:

meat - 0.5 kg;
onion - 2 pcs.;
carrots - 2 pcs.;
butter - 2 tablespoons;
flour - 2-3 tablespoons;
bay leaf - 2 pcs.;
salt;
spices.

Cooking process:

Wash meat and vegetables thoroughly.
Cut the meat into small pieces and put the stew on the stove until half cooked, salt and pepper.
Finely chop the onions and add to the meat.
Grate the carrots on a fine grater, add to the meat. Put a bay leaf into the resulting mass and leave to stew for about 1 hour.
At this time, you can prepare the filling. Melt the butter in a frying pan, add flour, while constantly stirring. After receiving homogeneous mass yellow, add 400 ml cold water, stir constantly to avoid the formation of lumps. Cook until thickened and the taste of flour disappears.
An hour later, we combine the resulting fill with meat. Continue simmering for 5-10 minutes.

Ingredients:

meat - 0.5 kg;
onion - 2 pcs.;
carrots - 2 pcs.;
sunflower oil;
salt;
seasonings.

Cooking process:

Wash meat and vegetables thoroughly. Finely chop the meat and send to fry in a pan, salt and pepper. After frying, move the meat to a saucepan, add water and put it to stew, after boiling, reduce the heat.
Finely chop the carrots, grate the onion and fry in a pan with soy and pepper. You can add various seasonings such as coriander, Provencal herbs etc.
After frying, we send the contents of the pan to the pan with meat and simmer for 1.5-3 hours, depending on the stiffness of the meat.

Ingredients:

meat - 0.5 kg;
onion - 1 pc.;
carrots - 1 pc.;
flour - 2 tbsp. spoons;
vegetable oil;
tomato paste (sauce or ketchup);
salt;
spices.

Cooking process:

Wash meat and vegetables. Cut the meat into small pieces, fry in a pan until the moisture evaporates and a golden crust appears.
Finely chop the onion, grate the carrots and add to the pan with the meat. Add some water and simmer for 15-25 minutes.
Add 3 tbsp. tomato paste (sauce or ketchup), salt, pepper, add spices.
Boil 600-700 ml of water, after boiling, place the contents of the pan in boiling water and simmer.
At this time, it is necessary to fry the flour for the density and color of the gravy. In a preheated pan, without adding oil, pour the flour and rub it in the pan. Fry the flour until brown by constantly stirring.
In the meat that is stewed, gradually add the flour and at the same time mix constantly, in order to avoid the formation of lumps. Then leave on low heat for another 10 minutes.

Three options for resolving the issue of how to cook meat gravy will not leave indifferent even the most picky. Also information can be found here.

elhow.ru

Gravy with meat

Gravy, well known to us since childhood, in some countries is simply called sauce. Every cook knows how to make gravy with meat, but everyone does it in their own way. And we will tell you below about two different recipes her preparation.

How to cook a delicious gravy with meat for mashed potatoes - recipe

Cut the well-washed and dried meat into pieces in the floor of a matchbox. It must be fried in oil until a characteristic crust appears. But do not overdry, the meat should remain unprepared. The mistake of many is the excessive frying of meat to such a crust that then even a three-hour stew does not help. Then add finely chopped onions and carrots and continue to fry for 5-10 minutes. Then transfer the meat and vegetables to the dishes for stewing, add tomato puree and fill 2/3 with water, and for better taste you can add broth. Every quarter of an hour it is necessary to stir the meat so that it does not burn and stick to the bottom. 20 minutes before readiness, you can add spices, salt and finely chopped parsley or celery. By the way, you can always change the proportions of the tomato, bringing the recipe to the ideal one for you, and also do not forget that in addition to salt, you always have sugar in your arsenal, with which you can also adjust the taste, including meat dishes. Then do the gravy itself. Strain the broth in which the meat was stewed, do not throw anything away, but simply set it aside. Fry the flour in a dry frying pan and carefully, gradually introduce into the strained, brought to a boil broth. Then wipe the vegetables that you took out of the broth with the help of straining and again combine with the broth, boiling for at least another half an hour. Next, fill the meat with the resulting gravy.

Preparation of gravy with meat and mushrooms

pork neck - 700 g;
champignons - 500 g;
sour cream - 5 tbsp. spoons;
dried dill - ½ teaspoon;
dried parsley - ½ teaspoon;
starch - 1 ½ tbsp. spoons;
water - 1 glass;
vegetable oil - 40 g;
ground spices;
salt.

Wash the neck thoroughly, remove the unnecessary film and dry it. If the meat comes across very big chunks fat, cut them off, you don't need them. Do not cut the neck large pieces and put in a well-heated pan with oil. Chop the onion finely, but not on a grater. When the neck pieces are fried, add the onion and wait until it becomes soft. Do not bring it to a golden or brown color. By the way, you can take the mushrooms at your discretion, it does not have to be champignons, the only thing is that if the forest mushrooms, then they certainly need to be boiled, dried, and then cut. Finely chop the mushrooms as well.

So, when the onion is already cooked, add mushrooms to it and fry for another 10 minutes. Then salt, add spices, but only ground, lower the heat, pour in sour cream and mix well. In a glass of boiled, warm water, dissolve the starch, avoiding clotting in lumps. And 7 minutes after adding sour cream, pour in water with starch. So with the lid covered, the meat is stewed for about half an hour, and ten minutes before the finish, put dry parsley and dill. And also try to see if you need to add salt or any other spices. You can adjust the thickness of the gravy, if it's too thick, just add water. If, on the contrary, it is liquidish, then you can add flour fried in a dry frying pan or extend the stewing time, but with the lid open. So the moisture will evaporate naturally, but here you also need to be careful, do not overstew the meat to the state of a falling apart stew.

womanadvice.ru

How to make delicious meatloaf

Savory and aromatic meat sauce - universal dish perfect for any side dish. There are a lot of recipes for making thick gravy, because they are equally popular in all countries of the world. V oriental cuisine it is rare to prepare a hot dish without adding meat or minced meat. In European cuisine, meat sauce is made as a separate hot treat, and the masterpieces of Italian chefs are hard to imagine without juicy thick gravy.

Most famous recipe- gravy from minced meat to pasta. However, there are other, no less delicious gravies, which will help to complement simple and familiar dishes. Knowing basic recipes, even at home you can cook delicious and hearty treat for every taste. Delicious meat gravy, like in a garden, will please the smallest gourmets, and an exquisite pasta bolognese will turn a simple family dinner on a real holiday.

Classic bolognese with minced meat

Ripe tomatoes - 1 kg
Minced meat (any) - 350 g
Dry wine - 200 ml
Milk - 200 ml
Onion (bulb) - 1 pc.
Carrot - 1 pc.
Celery (stalk) - 100 g
Butter - 50 g
Olive oil - 1 tbsp. l.
Provence herbs (dry mix) - to taste
Salt - to taste

Minced meat is best prepared in advance. The most suitable product will be lean beef, but you can also use mixed minced meat(70% beef and 30% pork or veal). We cook minced meat on a large meat grinder grate or finely chop the meat with a knife into small pieces.
Onions can be cut into thin rings or small cubes.
Grind carrots in a blender or on a grater.
Chop the celery stalk with a knife.
Tomatoes are best used ready-made, canned in own juice. If fresh are used, grate them, remove the skin and transfer to a saucepan. Add Provencal herbs to the resulting puree, a little salt to taste and cook over medium heat for 10-15 minutes.
Pour into a deep bowl with a thick bottom or a frying pan olive oil, add butter and melt over medium heat.
Saute onions, carrots and celery until soft.
Add the minced meat to the vegetables, mix and fry for another 5 minutes.
Pour in the milk, stir, bring the mixture to a boil and reduce the heat. Simmer until all milk is absorbed.
Pour in the wine in a thin stream, mix well and continue to boil until it is also absorbed into the minced meat.
Pour in the finished tomato dressing and cook until done. Stew the minced meat gravy with the lid ajar for at least two and a half hours. The longer the stewing time, the tastier and richer the taste will be.
Italian sauce with minced meat must be transferred to a convenient dish with a lid and refrigerate overnight, and even better - for 24 hours. During this time, it will thicken and be ready for use.

Meat gravy like in kindergarten

Meat (veal) - 500 g
Onion - 1 pc.
Carrot - 1 pc.
Flour - 2 tbsp. l.
Tomato - 1 tbsp. l.
Sour cream - 1 tbsp. l.
Water - 1 liter
Sunflower oil - 3 tbsp. l.
Bay leaf - 1 pc.
Salt - to taste

For a children's diet, veal is usually used, but lean beef fillets can be taken. The meat should be washed, dried from excess liquid with a napkin and cut into small pieces. If desired, ready-made boiled pulp can be used in sauce with meat.
Peel the carrots, rinse and grate or chop into thin strips.
Peel the onion from the husk and cut randomly into cubes or thin rings.
Pour vegetable oil into a frying pan and fry the prepared vegetables. You can add raw vegetables to the meat sauce - if desired.
Transfer onions and carrots to a saucepan or saucepan.
Fry the meat pieces in hot oil until light golden brown.
Add the prepared vegetables to the meat, mix.
Pour flour, mix well and simmer for a few minutes. There is another way to cook meat gravy with flour - you need to fry it in a dry frying pan to a light coffee shade. After that, it can be added to the pan with other products. In this case, the flour taste will almost not be felt.
Add tomato, juice, pasta and sour cream. You can make a simple sauce without adding sour cream. But in this case, it is better to use chopped tomatoes or juice instead of pasta.
Pour in required amount water and stir well to avoid lumps. The meat sauce will be richer if you use broth instead of water.
Cover the skillet or saucepan with a lid and bring the mixture to a boil. After that, you need to reduce the heat and continue to simmer the meat sauce for 40 minutes.
Delicious gravy with meat is ready. It goes well with buckwheat and rice side dishes, as well as pasta.

If you want to prepare meat sauce for mashed potatoes as in kindergarten, you can add some grated pickled cucumbers. This will soften the taste and give a light spiciness. Children's meat sauce in a slow cooker will cook much faster.

Sauce with meat dishes

Tomato paste - 2 tbsp. l.
Water - 1 glass
Garlic - 3 cloves
Onion - 1 head
Parsley - 1 bunch
Salt and spices - to taste

Put tomato paste into a saucepan.
Pour in water and mix well. classic sauce it is prepared for meat with water, but if desired, you can add a little vegetable broth.
Place mixture over medium heat and bring to a boil.
Chop the parsley as finely as possible.
Onion cut into rings or cubes.
Add vegetables to tomatoes and cook for 5 minutes.
Salt and put spices to taste, mix.
Grate the garlic and add to the sauce. Once the mixture boils, remove from heat and cool.

Delicious gravy for meat is ready. She's perfect for boiled beef and poultry dishes. Universal meat sauce is suitable not only for cereal side dishes. It can be added to boiled vegetables.

Meat juice sauce

Mix a glass of chilled juice with starch.
Pour the remaining meat juice into a saucepan or pan, put on the stove and heat.
Pour in a thin stream starch mixture and stirring constantly, bring to a boil.

Ready meat juice sauce can be used to make thick gravies.

Despite the fact that gravy is prepared from minced meat without adding flour, it turns out to be quite thick. If more needs to be done liquid consistency, use meat broth or water instead of dairy products.
When preparing meat sauce for small children, you can use an immersion blender. Remove the finished sauce with meat from the stove, cool slightly and grind the gravy well until smooth.
If you want to use an easier way to prepare meat sauce, it is best to resort to using a slow cooker. It is enough to put all the products in the bowl of the device and turn on the "Extinguishing" mode. Ready minced meat gravy in a slow cooker will be less greasy, but more saturated.
Meat gravy is prepared very quickly and does not require a large number products. You can change the ingredients as you wish, using a variety of combinations.
Before making gravy with meat, it is advisable to fry vegetables separately.
Knowing the basic recipe for how to cook meat gravy, you can make various dressings for cereals and vegetable dishes.

Before preparing the minced meat gravy, it must be lightly fried in vegetable oil. Otherwise, minced meat gravy will have a pronounced taste of boiled meat.
Ready meat sauce is not recommended to be stored for more than three days in the refrigerator. However, it can be frozen and reheated as needed.
To make juice, you need to fry any meat in butter. The separated juice is drained, strained and used for making sauces.
There are several culinary secrets how to properly prepare a sauce with meat so that the usual food becomes not only tasty, but also healthy. Use only good and quality products. Replace canned ingredients with fresh ones whenever possible. When choosing meat, pay attention to its color and smell. Young veal smells like milk and has a pleasant light pink hue.

There are a lot of options for how to make sauce. Knowing the basic recipes, you can always cook your own gravy with meat for every taste. Delicate in consistency, thick gravy with meat goes well with any side dish, so you will always have a large selection of hot dishes for every day and to festive table.

edimsup.ru

How to make gravy with meat?

The uniqueness of this dish lies in the fact that it goes perfectly with almost any side dish, which can be represented by both potatoes and various cereals. How to make gravy with meat, every hostess simply must know, and it is about the secrets of its preparation that we will discuss further.

Properly selected meat is the key to a delicious dish

Since the gravy is based on meat, its choice should be approached very responsibly. It often happens that even with the careful implementation of all the recommendations set out in the selected recipe, the dish is not as tasty as we would like. The fault may be improperly selected meat.

So, in order to use only a quality product in the preparation of meat gravy, you must be guided by the following rules for an unmistakable choice:

To check the freshness of the product, lightly press on it. The rapid leveling of the meat after pressure indicates that it is fresh. But those pieces, the dents on which do not return to their previous shape, are unsuitable for use.
Be sure to evaluate the smell that comes from the meat, because the presence of even an inconspicuous unpleasant odor should be a significant reason for refusing to purchase such a product.
Fresh and high-quality meat must be dryish. A cautionary aspect should be the presence of mucus or plaque.

Meat sauce according to the classic recipe: quick, simple and tasty

To obtain a gentle and light gravy, you can use classic recipe and prepare in advance necessary ingredients which are presented:

pork, turkey or chicken - 500 g;
onions - 1 pc.;
carrots - 1 pc.;
flour - 1 tbsp. a spoon;
tomato paste - 1 teaspoon;
bay leaf;
salt and black pepper to taste.

Step-by-step instructions for preparing meat gravy include the following steps:

thoroughly washing the meat and cutting it in the form of sticks;
chopping onions;
chopping carrots using a medium grater;
stewing chopped meat in its own juice for 15 minutes;
adding chopped onions, carrots and a small amount of vegetable oil to the meat;
stewing the ingredients for another 5 minutes;
adding a glass of water to the pan and then stewing for another 40 minutes (the amount of water should be adjusted so that it completely covers the pieces of meat);
thorough mixing of 1 teaspoon of tomato paste with ½ cup of heated water, flour (1 tablespoon) and sour cream (1 tablespoon);
adding pepper, bay leaf, salt and the prepared mixture of tomato paste to the pan with meat;
stew the ingredients for another 10 minutes with occasional stirring.

The finished dish can be served with any side dish!

To create more good taste and aroma, you need to experiment in the process of preparing meat gravy. So, a rather tasty dish will turn out if the meat is stewed with finely chopped bell pepper.

For those who do not really like the taste of tomatoes, you can opt for a creamy gravy, which instead of tomato paste involves the use of 1 cup of sour cream. According to numerous reviews, the tandem of this is considered the best dairy product with chicken meat and mushrooms.

Note to housewives

The following tips will help hostesses prepare quite tasty meat sauce:

It should be borne in mind that the cooking time depends on what kind of meat is used for gravy. So, the chicken cooks the fastest. But if the choice is on beef, it should be cut into smaller pieces for quick cooking.
Pre-frying chopped meat should only take place in an open frying pan.
Classic meat sauce is impossible to imagine without a golden sauce. As a rule, not only pre-roasting the meat helps to achieve this shade, but also the addition of carrots, which should not be avoided.
A small amount of flour will help to add density to the gravy, which should be added in the process of stewing meat.
Meat sauce can also be included in the diet, but in this case it is recommended to give preference to chicken meat, peeled.
Adding salt and pepper should be done at the last stages of cooking.
If it is necessary to pre-soften the meat, it should be placed in a container with milk for half an hour.
At the end of cooking, the dish can be supplemented with chopped herbs, which will add spice to it.

vremya-sovetov.ru

Gravy is the common name for a sauce. The main purpose of this magnificent culinary invention is to give food a special juiciness and rich taste. Exists great amount gravy recipes that can be used for meat and meat products. Sour cream sauces are very popular, making the main dish soft and tender, as well as amazing mixtures of vegetables, herbs and spices.

Gravy recipes for meat

How to make sour cream sauce for meat

Sour cream with a fat content of 20–30% (1 l);

Soft butter (2 tablespoons); - wheat flour of the highest grade (2 tablespoons); - Salt and freshly ground black pepper to taste.

Boil sour cream over low heat in an enameled or cast iron bowl, stirring constantly. Heat a dry frying pan, quickly fry the sifted flour on it, then reduce the heat and add the butter with constant stirring. The flour should take on a golden color. If small lumps form, dilute the resulting mixture a small amount cold milk, strain, then place back in the pan and heat.

Carefully, pour in small portions into the toasted flour mass. hot sour cream season with salt and pepper to your liking and mix thoroughly. Bring the sauce to a boil and serve hot. Such a sour cream mixture can be added not only to meat dishes, but also to fish, snacks, vegetables.

Ready-made gravy can be served in a separate bowl with fried or boiled meat and minced meat products, or poured over a dish. In addition, sauces are often used to stew or bake foods.

Tomato sauce for meat dishes

Tomato-based sauce is great for minced meat dishes like meatballs. They can water the garnish; it can also be placed meat balls and bake in the oven or bring the meat to readiness in a deep frying pan. For simple tomato sauce you will need:

Tomato paste (2 tablespoons); - onion (1 head); - carrots (1 pc.); - refined vegetable oil (2 tablespoons); - sour cream with a fat content of 20% (2 tablespoons); - spices, spices and herbs to taste.

Finely chop the onion, grate the carrot. Place chopped vegetables in cast iron pan and fry in vegetable oil (sunflower or olive) until golden brown. Add the tomato paste diluted in two glasses to the dishes boiled water, then spices and spices (for example, granulated sugar, a mixture of peppers, bay leaves, oregano). Let the gravy simmer for 2-3 minutes. over low heat, put sour cream in it and after 3 minutes. turn it off. The sauce is ready to use. Sprinkle fresh chopped herbs on the table before serving.

Gravy is a dish that will always help out the hostess. You can use it for various side dishes. For lunch - serve with rice, and for dinner, flavor potatoes or pasta with hearty gravy. It is perfect for vegetable dishes, and various cereals. Mushrooms, vegetables, fish and, of course, meat can serve as the basis for gravy. Using meat to make gravy will be the topic of this article.

Gravy with meat - best recipes

Consider several options for meat gravy. They are very simple, affordable for every hostess. At the same time, gravies are so good that they can easily decorate and flavor any side dish with their presence. The family will be happy to enjoy your culinary creations.

Recipe 1: Classic Meat Gravy

This is a variant of the traditional meat sauce. The ingredients used in the recipe are the most common. Just as easy is the preparation of the dish. Having made it once, you will forever refuse porridge or potatoes without a tasty and satisfying gravy.

Required Ingredients:

- meat (0.5 kg);

- two onions and carrots;

- a little flour - literally one tablespoon;

- tomato paste, approximately - 4 tbsp. l. The amount can be changed based on your taste preferences.

In addition, you will also need vegetable oil and, as usual, salt and pepper.

Cooking method:

Wash the meat, cut.

Peel carrots and onions, chop: onions - with a knife, and carrots - on a grater.

Heat a frying pan with oil poured into it, put the meat there. Fry it not only until golden brown, but almost until cooked.

Add carrots and onions to the meat, fry them together.

Put the flour and tomato paste into the pan, mix vigorously in order to avoid the appearance of lumps.

Sprinkle with salt and pepper, pour in a little water, stir.

Cover the dishes in which the gravy is cooked, cover and leave on fire (preferably slow) for a quarter of an hour. Don't forget to stir.

Recipe 2: Gravy with meat

This delicate gravy will complement any side dish. Everyone will like it, even children. If you use chicken meat as the main ingredient, and even remove the skin from it first, you can be sure that such a gravy will turn out not only tasty, but also dietary.

Required Ingredients:

- meat (500 g);

- one full tablespoon of tomato paste, flour and sour cream;

- one onion and one carrot;

- Bay leaf;

- peppercorns;

- vegetable oil.

Cooking method:

Meat, and it can be pork, beef or chicken, wash and cut into small pieces.

Peel carrots, onions.

Finely chop the onion.

Grate carrots.

Initially, just put the meat on a preheated pan. You don’t need to add oil - let it stew in its own juice. Thus, bring it to half-readiness.

Add carrots and onions to the meat, simmer everything together. Add oil of your choice. If the meat is fatty, you can do without additional fat.

But you need to add water - about a glass. Simmer until fully cooked.

Half fill the glass with water, add tomato paste, flour, sour cream. Mix.

Salt the meat, add a bay leaf and a few peppercorns to its taste.

Gradually pour the mixture from the glass into the meat, while constantly stirring it.

If the gravy is thicker than you expected, add a little more water.

Simmer everything together for five minutes. Delicious meat sauce is ready.

Recipe 3: Chicken Gravy

The sour cream used in this recipe makes the gravy very tender, just creamy. And champignons fill it with an unusually pleasant aroma. By the way, you can use here not only champignons, but any other, your favorite mushrooms. Their number can be increased. From this, the taste of the dish will only improve.

Required Ingredients:

- chicken fillet (500 g);

- sour cream (1 glass);

- bow (1 pc.);

- champignons (200 g);

- flour (2 tablespoons);

- dill greens (1 bunch);

- Bay leaf.

Cooking method:

Wash the chicken meat, cut into pieces.

Put on a dry heated frying pan, stew for ten minutes in its own juice.

Cut the champignons and peeled onions, put them to the meat, fry everything together for another fifteen minutes. This is just the time for which the mushrooms will be ready.

Fry flour in a pan, put sour cream there, add about 100 ml of water. Stir, bring to a boil.

Add to the bowl with chicken and mushrooms the resulting sour cream sauce, salt. To enhance the taste, put bay leaf, chopped dill, pepper.

Simmer over low heat for about ten minutes.

Recipe 4. Gravy with meat (beef) and mushrooms

The beef prepared according to this recipe is so fragrant and tasty that you will want to repeat this dish again and again. And over time, you will completely adjust it to your taste: find the perfect (according to your taste) amount of garlic and pepper, supplement it with your favorite seasonings and herbs.

Required Ingredients:

- beef (1 kg);

- red wine (half a glass);

- carrots (1 pc.);

- beef broth (1 cup);

- bow (1 pc.);

- 4 tablespoons of flour and butter;

- olive oil (2 tablespoons);

- champignons (300 g);

- garlic (3 cloves);

Cooking method:

Cut the washed beef into small pieces.

Sprinkle them with flour and put them in a pan with heated oil - olive and cream.

Fry until golden brown and remove from the pan. The oil in the pan should remain.

Peel onions, carrots.

Cut the onion and champignons: the mushrooms are large, literally in half, and the onion is smaller.

Grind carrots with a grater.

Send onions, carrots, mushrooms to the pan in which the beef was fried. Add minced garlic to it.

Fry for fifteen minutes, and then pour in the wine and broth, add salt and pepper to taste.

To this fragrant mixture add fried beef.

Simmer all ingredients together for five minutes.

Remove from heat, cover, leave for a third of an hour - let the meat be filled with the aroma of vegetables and champignons.

Chopped beef for gravy small pieces. Perfect Meat for her there will be a juicy tenderloin, in which there are no bones and layers of fat.

Carrots added to gravy not only improve its taste, but also give it a beautiful golden color.

Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine.

To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it.

When using chicken meat, remove the skin from it. This will allow you to get the most diet option chicken gravy.

It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out.

Do not salt the meat in advance - this worsens its taste and nutritional value decreases.

When frying meat, do not cover the pan with a lid. Do not stack the pieces of meat tightly together.

If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking.

The meat will turn out especially tender and soft if you keep it for several hours in milk.

When beating meat, do it on a board moistened with water.

Gravy with meat - the best recipes

Recipe 1: Classic Meat Gravy

Required Ingredients:

- meat (0.5 kg);

- two onions and carrots;

- a little flour - literally one tablespoon;

- tomato paste, approximately - 4 tbsp. l. The amount can be changed based on your taste preferences.

In addition, you will also need vegetable oil and, as usual, salt and pepper.

Cooking method:

Wash the meat, cut.

Peel carrots and onions, chop: onions with a knife, and carrots on a grater.

Heat a frying pan with oil poured into it, put the meat there. Fry it not only until golden brown, but almost until cooked.

Add carrots and onions to the meat, fry them together.

Put the flour and tomato paste into the pan, mix vigorously in order to avoid the appearance of lumps.

Sprinkle with salt and pepper, pour in a little water, stir.

Cover the dishes in which the gravy is cooked, cover and leave on fire (preferably slow) for a quarter of an hour. Don't forget to stir.

Recipe 2: Gravy with meat

Required Ingredients:

- meat (500 g);

- one full tablespoon of tomato paste, flour and sour cream;

- one onion and one carrot;

- Bay leaf;

- peppercorns;

- vegetable oil.

Cooking method:

Meat, and it can be pork, beef or chicken, wash and cut into small pieces.

Peel carrots, onions.

Finely chop the onion.

Grate carrots.

Initially, just put the meat on a preheated pan. There is no need to add oil - let it stew in its own juice. Thus, bring it to half-readiness.

Add carrots and onions to the meat, simmer everything together. Add oil of your choice. If the meat is fatty, you can do without additional fat.

But you need to add water - about a glass. Simmer until fully cooked.

Half fill the glass with water, add tomato paste, flour, sour cream. Mix.

Salt the meat, add a bay leaf and a few peppercorns to its taste.

Gradually pour the mixture from the glass into the meat, while constantly stirring it.

If the gravy is thicker than you expected, add a little more water.

Simmer everything together for five minutes. Delicious meat sauce is ready.

Recipe 3: Chicken Gravy

Required Ingredients:

- chicken fillet (500 g);

- sour cream (1 glass);

- bow (1 pc.);

- champignons (200 g);

- flour (2 tablespoons);

- dill greens (1 bunch);

- Bay leaf.

Cooking method:

Wash the chicken meat, cut into pieces.

Put on a dry heated frying pan, stew for ten minutes in its own juice.

Cut the champignons and peeled onions, put them to the meat, fry everything together for another fifteen minutes. This is just the time for which the mushrooms will be ready.

Fry flour in a pan, put sour cream there, add about 100 ml of water. Stir, bring to a boil.

Add the resulting sour cream sauce to the bowl with chicken and mushrooms, salt. To enhance the taste, put bay leaf, chopped dill, pepper.

Simmer over low heat for about ten minutes.

Recipe 4. Gravy with meat (beef) and mushrooms

Required Ingredients:

- beef (1 kg);

- red wine (half a glass);

- carrots (1 pc.);

- beef broth (1 cup);

- bow (1 pc.);

- 4 tablespoons of flour and butter;

- olive oil (2 tablespoons);

- champignons (300 g);

- garlic (3 cloves);

Cooking method:

Cut the washed beef into small pieces.

Sprinkle them with flour and put them in a pan with heated oil - olive and cream.

Fry until golden brown and remove from the pan. The oil in the pan should remain.

Peel onions, carrots.

Cut the onion and champignons: the mushrooms are large, literally in half, and the onion is smaller.

Grind carrots with a grater.

Send onions, carrots, mushrooms to the pan in which the beef was fried. Add minced garlic to it.

Fry for fifteen minutes, and then pour in the wine and broth, add salt and pepper to taste.

Add fried beef to this fragrant mixture.

Simmer all ingredients together for five minutes.

Remove from heat, cover, leave for a third of an hour - let the meat be filled with the aroma of vegetables and mushrooms.

It is advisable to cut the beef for gravy into small pieces. The ideal meat for her will be a juicy tenderloin, in which there are no bones and layers of fat.

Carrots added to gravy not only improve its taste, but also give it a beautiful golden color.

Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine.

To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it.

When using chicken meat, remove the skin from it. This will allow you to get the most dietary chicken gravy option.

It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out.

Do not salt the meat in advance - this worsens its taste and nutritional value decreases.

When frying meat, do not cover the pan with a lid. Do not stack the pieces of meat tightly together.

If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking.

The meat will turn out especially tender and soft if you keep it for several hours in milk.

When beating meat, do it on a board moistened with water.