How to cook meat sauce. Stew with gravy and vegetables

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 premium(2 tablespoons); - Salt and freshly ground black pepper to taste.

Boil sour cream over low heat in an enamel or cast iron cookware, 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. Flour must acquire golden color. If small lumps form, dilute the resulting mixture with a little cold milk, strain, then place it back in the pan and heat.

Carefully, in small portions, pour hot sour cream into the toasted flour mass, season with salt and pepper to your liking and mix everything 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 dishes from minced meat, for example, meatballs. They can water the garnish; you can also place meat balls in it and bake in the oven or bring the meat to readiness in a deep frying pan. For a simple tomato sauce, you will need:

Tomato paste (2 tablespoons); - onion (1 head); - carrots (1 pc.); - vegetable oil refined (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.

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. Gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to take fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but in the mushroom season, of course, fresh wild mushrooms are best suited - the gravy with them will turn out to be very fragrant, rich and tasty.

For the preparation of vegetable gravy, onions, carrots, tomato paste are mainly used ( fresh tomatoes), herbs and spices. If there is no home a large number ingredients, you can prepare the gravy on " hastily» from tomato paste, onion, flour and pepper with salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that thickens and makes the gravy a little viscous and enveloping.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, some water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes so that it brews and thickens a little.

Gravy - preparing food and dishes

To prepare the gravy, you need to prepare a set kitchen utensils and utensils, including the following items: bowl, saucepan, thick-walled frying pan or stewpan, cutting board, knife and grater. Gravy is served along with a side dish on regular serving plates for second courses.

Before proceeding with the direct preparation of gravy, it is necessary to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate carrots). You should also measure right amount flour, liquid products and spices.

Recipe 1: Gravy for pasta (option 1)

Gravy for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

• 280-300 g of any meat;
• Onion - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Prepare products: rinse the meat and cut into small pieces. Peel onions and carrots, grate carrots, chop onions. First you should fry the pieces of meat until almost ready. Then put the vegetables to it and fry everything together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the pan boil, reduce the heat, pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 13-15 minutes.

Recipe 2: Gravy for pasta (option 2) "Creamy"

Very simple and delicious recipe gravy for pasta. The gravy is very tender, fragrant and fragrant.

• Fresh or canned tomatoes - 380-400 g;
• Fat cream - 80-100 ml;
• 15 ml of butter;
• Onion - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g of oregano;
• 4-5 g of salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Chop onion and garlic and fry. Wash tomatoes, remove skins and chop. Place in skillet with garlic and onion. Add some sugar, oregano and basil, season the mixture with salt and pepper. After most of the liquid has evaporated, add the butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is a great choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during this time you can safely cook buckwheat or mashed potatoes.

• 350-400 g of pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• Incomplete spoonful of flour;
• 2 spoons of tomato paste;
• seasonings;
• Greens.

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onion into thin half rings. We pass the vegetables in a separate pan. Add flour to vegetables and mix thoroughly. Take the vegetables off the fire. We spread the passivation to the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the meat with pasta and continue to simmer over low heat. A few minutes before the readiness, pour the chopped greens into the pan. Ready gravy insist 10-15 minutes.

Recipe 4: Chicken Gravy

Chicken gravy in a delicate sour cream sauce - perfect way diversify pasta, buckwheat or mashed potatoes. The gravy is very tender, fragrant and tasty.

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Rinse the chicken, cut into small cubes and start frying in a pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onion and fry everything together over low heat, then pour water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato Sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• a spoonful of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Chop the onion and fry in vegetable oil, then put the tomato paste on it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the flour with the resulting broth and mix thoroughly to avoid the appearance of lumps. Pour the mixture immediately into the onion. Mix all the ingredients thoroughly, salt, pepper and add a little sugar. Throw a couple of bay leaves and simmer under a closed lid for a few minutes. Turn off the heat and let the gravy thicken. It is very tasty to pour meatballs, meat or fish cutlets with ready-made gravy.

Recipe 6: Gravy for buckwheat

Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of preparing fragrant vegetable gravy for buckwheat.

• 2 large heads onion;
• 2 carrots;
• 25-30 ml of tomato paste;
• 1 st. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or cream high content fat.

Grate the carrots, chop the onion. First, fry the onion in oil, then spread the carrots to it. Dilute the tomato paste in water or broth and pour the sautéed vegetables with the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the sauce for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. You can add more water or broth if needed.

Recipe 7: Meat Gravy

Such gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great for buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Peel and chop the onion. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat the oil and lay out the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can use fresh forest mushrooms - then the gravy will turn out even more fragrant and tastier.

Boil the mushrooms until cooked, then fry in butter. Chop the onion and add to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms with onions with flour, mix and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

Highly quick recipe delicious gravy for meatballs. You can prepare such a gravy immediately after frying the cutlets, as you will need fat.

• Fat and juice in which cutlets were fried;
• Half an onion head;
• a spoonful of flour;
• 65-70 g of tomato paste;
• 200 ml of water;
• Condiments and spices.

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for Rice

Even the most ordinary boiled rice can become incredibly tasty if you cook juicy gravy for it. Preparing such a gravy is very simple and does not require the use of complex products.

• Beef - 300 g;
• 1 onion and carrots;
• 15-20 ml of tomato paste;
• a spoonful of flour;
• Cup hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cut the meat into small cubes and fry until tender. Transfer the meat to a bowl. Grate the carrots, chop the onion. Fry the vegetables in the same pan where the meat was fried. Season vegetables with tomato paste, mix and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then pour in the water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Gravy from the liver turns out not only tasty and satisfying, but also very healthy, since the liver contains a lot nutrients. Liver gravy is great for any side dishes: mashed potatoes, pasta, buckwheat, etc.

• Half a kilo - 600 g of beef liver;
• 2 heads of onions;
• Sour cream - 350-400 g;
• dried parsley;
• Flour.

Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a bowl. Chop the onion and fry until golden. Put the onion in the pan to the liver. Pour the liver with onion sour cream and simmer over low heat for about 20 minutes. 4-5 minutes before the liver sauce is ready, salt and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy is a great addition to any side dish and is easy to prepare. To prepare beef gravy, you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons of flour;
• 15 ml of tomato paste;
• A spoonful of vegetable oil;
• 350-400 ml of water.

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons flour and tomato paste. Mix all ingredients properly. Pour in hot water, mix everything again to dissolve the lumps. Bring the gravy to a boil, reduce heat and simmer covered over low heat until tender. Let the prepared gravy rest for 10 minutes.

Recipe 13: Gravy for mashed potatoes

An excellent recipe for gravy for mashed potatoes in a hurry. For cooking, you need chicken, onions and seasonings.

• Chicken fillet - 300 g;
• 2 onion heads;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Rinse the chicken fillet, cut into small cubes and fry until tender in vegetable oil. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Gravy from flour is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.

Pour milk and water into a small saucepan, bring to a boil. Put the butter, season with spices and salt. In a separate bowl, mix flour with hot water and carefully dilute until the lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. Proportions must be chosen independently, since everyone loves different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed in the process of preparing any gravy - correct selection proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. It can be water, vegetable or chicken bouillon, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour;

- To make the gravy for the cutlets very rich and fragrant, you need to cook it in the same bowl where the cutlets themselves were fried;

- To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

- If you don't have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop or grind the pulp in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Great for cilantro, basil, dried dill and parsley, cardamom, etc.;

- Chicken gravy goes well with dried garlic and curry seasoning;

- If cream sauce is being prepared, cream must be added last and not boiled, but simply brought to a boil. After that, the pan must be immediately removed from the heat and left to infuse for several minutes;

- Instead of flour, cornstarch can also be used as a thickener;

- To prepare the well-known gravy "as in the dining room" it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then the gravy is seasoned with salt, pepper and a few bay leaves are thrown. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.

Today, hostesses are trying to pick up recipes that are simple and delicious meals so as not only to reduce the time spent in the kitchen, but also to get excellent result. Pork gravy is just such a meal: quite affordable, quick to prepare, tasty and satisfying. The best thing is not to stand at the stove for a long time and to feed the whole family well.

Pork prepared in this way will delight you with its softness, tenderness and juiciness. Pieces of meat in a fragrant tomato sauce break up into fibers and literally melt in your mouth. This is a recipe for the second dish, which is always obtained by everyone, even by novice cooks!

Ingredients:

(700 grams) (1 piece ) (500 milliliters) (3 tablespoons) (2 tablespoons ) (50 milliliters) (2 pieces ) (0.5 teaspoon) (1 pinch)

Cooking step by step with photos:

To prepare a delicious and satisfying meat gravy, take pork pulp (I have part of a shoulder blade), a medium onion, tomato sauce(can be replaced with 2 tablespoons of tomato paste or even ketchup), wheat flour of the highest or first grade, refined vegetable (I have sunflower) oil, ordinary drinking water, a couple of bay leaves, salt and ground black pepper to taste. Regarding meat: I'm not very good at classifying the parts of a pork carcass and their purpose, so don't criticize too much. But the loin part of the spatula for stewing (as well as for baking, by the way) definitely fits perfectly - it is moderately fatty, so the finished dish will be juicy.

So, my meat under cold running water and dry thoroughly with paper towels or paper towels. The fact is that pork for quick frying in hot oil must be dry so that it does not release the precious meat juice, which should remain in the pieces of meat. Cut the meat into thin sticks across the grain.

Peel the onion and cut into small cubes. During the cooking process, the onion pieces will completely boil and you will not see them.

Pour odorless vegetable oil into a frying pan of a suitable volume (I have a diameter of 26 centimeters) and heat it well. Place the pork pieces in the hot oil in batches and fry, stirring occasionally, for about 5 minutes. It is important not to add all the meat at once so that the pieces are not very tight to each other, otherwise the pork will not be fried, but stewed.

When the onion becomes soft, add a couple of tablespoons of wheat flour, salt and pepper to taste. Stirring constantly, heat the contents of the pan for about 3 minutes.

Finally, put the tomato sauce (pasta, ketchup), add a couple of bay leaves.

The taste and aroma of meat sauce are familiar to many from childhood. If you have not forgotten them and want to refresh your memory and get gastronomic pleasure, then try to cook such a dish with your own hands.

What is gravy?

Gravy is a type of liquid condiments and sauces. It is prepared on the basis of the juice released during the process. heat treatment the main product, which is usually served with, acting as an addition to a hot dish and an addition to a side dish. Gravy can be made from any type of meat, as well as from fish or vegetables. But the most popular are hearty meats, which were often served in Soviet canteens, kindergartens and schools.

Good to know: gravies usually have flour or starch added to thicken them. But other additives may also be present in the composition, for example, onions, tomato paste, carrots, and various spices.

How to cook?

How delicious is it to cook such a dish familiar to everyone since childhood as meat gravy? Below are several ways that even novice housewives can handle.

beef gravy

The most popular and beloved by many gourmets is aromatic beef gravy. For its preparation you will need:

• 500-600 g of beef pulp;
• two full glasses of water;
• large onion;
• carrot;
• three st. l. tomato paste;
• two st. l. flour;
• about four or five tbsp. l. vegetable oil;
• tsp salt;
• third tsp. ground red pepper;
• a small pinch of paprika;
• bunch of parsley.

Cooking:

1. Take care of the meat. It must be thoroughly washed, dried and cut into medium-sized pieces.
2. Prepare the vegetables too: after peeling, either chop the onion or cut it into thin half rings. Wash the carrots, peel and rub on a medium or large grater.
3. Heat the oil in a frying pan, put the meat in it, immediately add the carrots and onions. On a low heat, fry all the products until the meat brightens and the vegetables become soft (the onion should become almost transparent).
4. Now add tomato paste and water to the rest of the ingredients (you can pre-mix these components). At the same stage, add flour, and it is desirable to sift it.
5. Cover the pan with a lid and simmer over low heat for about twenty to twenty-five minutes.
6. While the dish is cooking, wash and chop the parsley.
7. Five minutes before the gravy is ready, put the spices and salt in the pan, mix everything.
8. At the very end, add fresh herbs.
9. Bright and fragrant beef gravy is ready, you can serve it.

Pork gravy

You can also safely cook gravy from pork, and such meat is more affordable. But choose low-fat parts, fat will be superfluous. Here's what you'll need:

• 600 g pork;
• two bulbs;
• two bay leaves;
• a pinch of ground black pepper;
• about three st. l. vegetable oil;
• Art. l. flour;
• water;
• salt to taste.

Instruction:

1. The meat must be washed and dried, and then cut into small pieces of approximately the same size.
2. Peel, chop or chop the onion in another way, for example, cut into half rings.
3. Heat the oil in a frying pan well, increase the fire and fry the pork in it until golden brown. So she gets beautiful colour and keep the juice inside.
4. Then add the onion to the pork. The fire can now be reduced so that the meat and onions do not burn. Roast them for about five or seven minutes.
5. Next, pour in water so that it almost completely covers the meat.
6. Stew the onion with pork under the lid for half an hour over low heat.
7. Five minutes before turning off the stove, put bay leaves in the pan, add flour, pepper and salt. Stir all ingredients.
8. Remove the container from the fire. But do not remove the lid: let the gravy brew. About half an hour later bay leaves can be taken out.

chicken gravy

If you like lighter dishes, you can make chicken gravy. Prepare:

• 500-600 g chicken fillet;
• two bulbs;
• glass of water;
• large carrot;
• four st. l. vegetable oil;
• seven st. l. fat cream;
• a couple of st. l. flour (can be replaced with starch);
• dill;
• salt.

Process description:

1. Chicken fillet after washing and drying should be cut into approximately the same medium-sized pieces. Immediately prepare the onion: peel it and chop it finely enough, for example, chop. Carrots should be rubbed on a grater after washing and cleaning.
2. Heat the oil in a frying pan or other thick-bottomed container. Spread the chicken along with carrots and onions, fry them until lightly browned over medium heat for about seven minutes.
3. Pour in water, simmer the dish under the lid for twenty minutes.
4. Add the sifted flour, mix it thoroughly and cover the pan again with a lid.
5. After ten minutes, pour in the cream, add salt.
6. Wash and chop the dill and put it in the gravy at the very end. Remove the skillet from the stove.
7. Let the dish stand for about twenty minutes and serve it.

How to apply?

The gravy is served exceptionally hot and preferably fresh, although you can warm it up in a skillet or microwave oven. It's the perfect accompaniment to pasta. mashed potatoes, buckwheat, rice and any other side dish. The meat will act as the main hot dish: it is placed on a plate, and the entire portion is poured with liquid.

Tip: do not serve gravy with complex, multi-component and exotic side dishes. It is combined with simple meals and performs the function of improving and transforming their taste, so in a gourmet dish it can simply get lost or even spoil it.

• It is important to choose high-quality and fresh meat: only it will secrete a sufficient amount of juice and will have a pleasant aroma that complements the gravy.
• Prioritize the most best parts carcasses and use mostly pulp without fat and veins: the gravy cannot turn out to be excessively fatty, and the meat should soften during cooking. So, you can use a shoulder blade, ham or tenderloin.
• Any recipe can be supplemented using your favorite spices, such as marjoram, turmeric, cumin, curry, cumin, ginger, cloves, thyme. Such seasonings will add piquancy to the gravy and make it even more fragrant.
• It is not necessary to cut the meat too thinly, in which case, when frying, it can dry out and lose all its juiciness. Stick to medium sized pieces.
• You should not increase the amount of thickener, the role of which is played by starch or flour: the gravy should remain quite liquid and resemble a sauce in consistency. As a rule, there are about two tablespoons of the thickening component per 500 ml of liquid.
• Various components can be added to the gravy, for example, vegetables, mushrooms, sour cream, cream or milk, soy sauce. But still, there should not be too many of them, since the dish should remain meaty, so the taste of the main component cannot be lost against the background of others and dissolve.
• For frying, use odorless refined vegetable oil to preserve the natural flavor of the meat and not spoil it.
• When cooking, you can use not only a frying pan, but also another container, best of all with a thick bottom, on which the components will not burn and dry out.

If you want to remember the taste of childhood, be sure to try making meat sauce by choosing your favorite cooking method. This dish is sure to please everyone, even children!

Meat sauce is an excellent dish that can help bring out the taste of any side dish. There are many most a variety of recipes cooking this dish. We will consider those that are suitable for a wide variety of dishes and are the easiest to prepare.

Meat Gravy: A Classic Recipe

To prepare meat gravy classic recipe you will need the following products:

• meat - about 500 g,
• onions - 1 large onion or 2 small ones,
• carrots - 1 pc.,
• salt - to taste,
• pepper - to taste
• flour - 1 tbsp. l.,
• favorite spices and spices - to taste,
• vegetable oil for frying.

Step by step recipe

To prepare a delicious and tender meat sauce, you will need to do the following:

1. Cut the meat into small pieces. Fry it until it's beautiful. golden brown. Any vegetable oil is suitable for frying. The main thing is that it does not smell.
2. Transfer the cooked meat to a bowl. Pour the boiled water over the meat just enough to completely cover it.
3. Stew the meat on the smallest fire. Ideally, it should not boil, but languish on the stove.
4. Meanwhile, peel the onions and carrots. Cut the onion. Fry in a frying pan in a small amount of vegetable oil.
5. Grate carrots on a fine grater. When the onion is almost ready, add the grated carrots to it.
6. If you prefer thick gravies, add flour to the dressing, stir well and cook for about 2 minutes.
7. Add a couple of tablespoons of meat stock to the dressing and mix thoroughly. This will make it easier for you to dilute the flour to prevent lumps in the gravy.
8. Transfer the dressing from the pan to the meat.
9. Salt, pepper, add your favorite spices.
10. Simmer for one and a half to three hours, depending on what kind of meat you chose for the gravy.
11. When the meat is ready, serve the gravy along with the side dish.

Meat sauce with tomato

This gravy, like the previous one, goes almost perfectly with a wide variety of side dishes.

For its preparation you will need:

• beef - 500 g,
• pork - 500 g,
• onions - 3-4 pcs.,
• carrots - 2 pcs.,
• ketchup or tomato paste - 3 tbsp. l.,
• flour - 1 tbsp. l.,
• salt, pepper, other seasonings - to taste,
• vegetable oil for frying.

Steps for preparing meat sauce with tomato:

1. Cut the meat into small pieces.
2. In a frying pan or any other heavy-bottomed dish, heat the oil and put the pork pieces in it.
3. Onion cut into half rings. Add it to browned meat.
4. When the onion is lightly fried, add the beef to the pan.
5. Fry over low heat, remembering to stir regularly.
6. After half an hour, add a little tomato paste or ketchup, after which the meat should be salted, peppered, add the necessary spices.
7. Next, fill the meat with water to completely cover, and simmer over low heat for about an hour.
8. Shortly before the end of cooking, in a small container, dilute the flour in a few tablespoons of the broth. Mix thoroughly so that there are no lumps, and pour into the gravy.