Well-known to us from childhood, gravy in some countries is called simply - sauce. How to do gravy with meat, every cook knows, but everyone does it their own way. And we will tell you below about two different recipes for its preparation.
How to prepare a delicious sauce with meat for a mash - recipe
Ingredients:
- meat - 600 g;
- butter - 50 g;
- carrots - 50 g;
- onions - 50 g;
- tomato puree - 100 g;
- flour - 30 g;
- salt;
- spice;
- greens (parsley or celery).
Preparation
Well-washed and dried meat cut into slices in the floor of the matchbox. Fry it must be in oil until the appearance of a characteristic crust. But do not overdo, the meat should not be ready. The mistake of many is the excessive roasting of meat to such a crust that then even a three-hour stewing does not help. Then add finely chopped onions and carrots and continue frying for 5-10 minutes. After you put the meat and vegetables into the dishes for suppression, add the tomato puree and pour 2/3 with water, and for a better taste, you can pour the broth. Every quarter of an hour it is necessary to stir the meat so that it does not burn and does not stick to the bottom. For 20 minutes before the readiness can add spices, salt and finely chopped parsley or celery. By the way, you can always change the proportions of tomato, making the recipe to the ideal for you, and also do not forget that in addition to salt you always have sugar in your arms, with which you can also regulate the taste, including meat dishes. After that, do the trick. Broth, in which the meat was stewed, strain, do not throw anything away, but just postpone it. Fry the flour in a dry frying pan and gently, gradually enter into a strained, boiled-up broth. Then wipe the vegetables that you took from the broth with the help of straining and again connect with the broth, boiling for at least half an hour. Then fill the meat with the resulting gravy.
Preparation of gravy with meat and mushrooms
Ingredients:
- pork necks - 700 g;
- champignons - 500 g;
- sour cream - 5 tbsp. spoons;
- dill dried - ½ tsp;
- parsley dried - ½ tsp;
- starch - 1 ½ tbsp. spoons;
- water - 1 glass;
- vegetable oil - 40 g;
- spices ground;
- salt.
Preparation
Wash the neck carefully, remove unnecessary film and dry. If very large pieces of fat come across the meat from the top, cut them, you do not need them. Cut the nape not in large pieces and lay on a well-heated frying pan with butter. Chop the onion finely, but not on a grater. When the pieces of the collar 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 mushrooms at your own discretion, it does not have to be mushrooms, the only thing is if the mushrooms are forest, then they must be boiled, dried, and then cut. Mushrooms also cut finely.
So, when the onion is ready, attach mushrooms to it and fry for another 10 minutes. After that, salt, add spices, but only ground, lower fire, pour in sour cream and mix well. In a glass of boiled, warm water dissolve