Recipe 1 classic gravy with meat. Pork stew with gravy: the best recipes. How to deliciously stew pork meat with sour cream gravy, like in kindergarten, with ketchup, garlic in the oven, in a frying pan, in a slow cooker in large pieces and small pieces

Today, housewives are trying to select recipes for simple and tasty dishes so as not only to reduce the time spent in the kitchen, but also to get excellent result. Pork meat gravy is just such a meal: quite affordable, quick to prepare, tasty and satisfying. The best thing is to not have 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 aromatic tomato sauce disintegrate into fibers and literally melt in your mouth. This is a recipe for a second course that everyone, even novice cooks, always succeeds in!

Ingredients:

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

Cooking the dish step by step with photos:

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

So, wash the meat under cold running water and dry thoroughly with a paper towel or napkins. 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 strips across the grain.

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

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

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

Finally, add tomato sauce (paste, ketchup), add a couple of laurel leaves.

When you talk about gravy, you imagine delicious thick mass. Nobody likes watery gravy. Unfortunately, some gravy recipes are just that. Whether you're having guests over or just cooking for yourself, there are a few quick fixes for runny gravy.

Steps

Adding flour or cornstarch to gravy

Buy flour or cornstarch. You will be able to find both of these products at your local store. Flour or cornstarch are used as thickeners for sauces, and gravy is no exception. This method is the fastest to correct the situation, but only if you can get rid of lumps at the same time.

Mix flour or cornstarch with a little water. There should be a little more water than other ingredients. There is no exact proportions, and it all depends on the amount of gravy available. It's not an exact science, so you'll have to eyeball it, but you'll need approximately two tablespoons corn starch for one glass of gravy. . Prepare the mixture in a separate bowl. Mix the ingredients thoroughly until you get homogeneous mass.

Add the water and flour or cornstarch mixture to the gravy. Don't pour it all out at once, but do it gradually. Add a little at a time, stirring constantly. Continue until you have poured all the mixture into the gravy. Now you need to stir the gravy thoroughly to break up any clumps of cornstarch.

Once the gravy has thickened, remove it from the stove. Once the gravy reaches a viscous consistency, it is most likely ready for use. You can also taste it to see for yourself. It all depends on your preferences. The main thing is not to let it burn. Now you can serve your gravy!

Melt butter or shortening in a heavy saucepan. You will need a heavy saucepan for greater stability while constantly stirring its contents. Cook the dressing over medium heat, but reduce it immediately if it starts to burn. It all depends on the type of stove you have.

Add a similar amount of flour to the melted butter or shortening. Stir the dressing constantly with a wooden spoon. Continuous stirring will help avoid the formation of lumps. Once the mixture boils, pour it into the gravy. It will take approximately five minutes until this point.

Mix the dressing with the gravy. Remember to mix the dressing and gravy thoroughly. Otherwise your gravy will become unusual taste. Continue stirring until the gravy thickens, indicating its readiness. If the consistency is not thick enough, you can repeat the entire process of preparing the dressing again.

Stir the arrowroot constantly until the gravy comes to a boil. The beauty of arrowroot is that it stays clear, which is especially important if you want to keep the color of your gravy light. There is no need to stir the gravy vigorously, just stir it lightly until it comes to a boil.

Try using gelatin instead dry puree. Add a small amount of dry mashed potatoes into gravy. Start with half a teaspoon and increase the amount as needed.
You can also improve the taste of the gravy. Add 1 tablespoon heavy cream (double cream) or 15 grams butter for every 250 grams of liquid gravy. This will help make the thin gravy much tastier.
Gravy with high content lumps will remain watery. Pass the gravy through a sieve to break up any lumps. After this, heat the gravy and see if it becomes thicker after this procedure. Another way is to pour the gravy into a blender and use it to break up any lumps. Don't pour hot sauce into the blender, as the lid may swell and the contents may splatter throughout the kitchen.
Beurre manie (pieces of butter) can be added to the gravy, as they can act as a thickener when prepared in advance and stored in the refrigerator. Considering the fact that they already have flour in them, you can avoid the formation of lumps.
A small amount of tomato paste will thicken the gravy. However, in this case, you must like the taste that the tomato paste imparts.

Meat gravy is excellent dish, which can help reveal the taste of any side dish. There are many most variety of recipes preparing this dish. We will consider those that fit the most variety of dishes and the easiest to prepare.

Meat gravy: classic recipe

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

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

Step by step recipe

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

Cut the meat into small pieces. Fry it until beautiful golden crust. Any vegetable oil is suitable for frying. The main thing is that it has no smell.
Place the cooked meat into a saucepan. Pour over the meat boiled water just enough to completely cover it.
Braise the meat low heat. Ideally, it should not boil, but simmer on the stove.
Meanwhile, peel the onions and carrots. Cut the onion. Fry in a frying pan in a small amount of vegetable oil.
Grate the carrots fine grater. When the onion is almost ready, add grated carrots to it.
If you prefer thick gravies, add flour to the dressing, stir thoroughly and fry for about 2 minutes.
Add a couple of tablespoons of meat broth to the dressing and mix thoroughly. This will make it easier for you to dilute the flour to prevent lumps from appearing in the gravy.
Transfer the dressing from the pan to the meat.
Salt, pepper, add your favorite spices.
Simmer for one and a half to three hours, depending on what meat you choose for gravy.
When the meat is ready, serve the gravy along with the side dish.

Meat sauce with tomato

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

To prepare it 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 gravy with tomato:

Cut the meat into small pieces.
Heat the oil in a frying pan or any other thick-bottomed vessel and place the pork pieces in it.
Cut the onion into half rings. Add it to the browned meat.
When the onions are lightly fried, add the beef to the pan.
Fry over low heat, remembering to stir regularly.
After half an hour, add a little tomato paste or ketchup, after which the meat should be salted, peppered, and the necessary spices added.
Next, pour water over the meat to completely cover it and simmer over low heat for about an hour.
Shortly before the end of cooking, in a small container, dilute the flour in a few tablespoons of broth. Mix thoroughly to avoid lumps and pour into the gravy.

Gravy – great addition to the very various side dishes. It can be served with buckwheat, rice, potatoes, and all types of pasta. It goes well with vegetables and goes well with cutlets, meatballs, and meatballs. Everyone knows how to make gravy experienced housewives, however, each has its own recipe.

Basically, the gravy is made from flour and tomato paste, mixed with meat broth. You can cook it with minced meat, meat, chicken, onions, and spices. The utensils you will need are a deep frying pan or saucepan and a lid.

How to make gravy with minced meat

Ingredients:

100 grams minced meat minced
3 onions
2 medium garlic cloves
1 processed cheese without additives
2 tablespoons of any tomato paste
1 heaped spoon of flour
vegetable oil
salt, water

Preparation:

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

The gravy with minced meat is ready. You can submit it to mashed potatoes, horns or pasta, spaghetti, rice, sprinkled with herbs on top for flavor.

How to make gravy with pork or beef

Ingredients:

half a kilo of beef or pork to choose from
2 medium carrots
2 onions
spoon of flour
4 tablespoons thick tomato paste
frying oil
salt, ground pepper

Preparation:

Pork or beef should be washed, dried and cut into square pieces with a sharp knife, fry in a frying pan until almost done
Carrots and onions should be peeled and chopped: carrots on a grater, onions with a knife
Then fry the carrots and onions in a separate frying pan, then mix with the meat and fry a little again
Before finishing cooking, sprinkle flour on top of the meat, add pasta, a glass of water, and let it simmer.
Simmer under a tightly closed lid for pork for 15 minutes, beef for 25 minutes, stirring occasionally

What kind of meat gravy to make, thick or thin, depends only on preferences; you just need to add water if it seems too little.

How to make gravy with mushrooms and meat

Ingredients:

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

Preparation:

Cut the meat into small cubes, roll lightly in flour, fry in oil
Place it on a plate, put grated carrots, chopped champignons and onions in the same frying pan, fry
Pour wine in there too, meat broth, add salt, pepper, chopped garlic pieces
Wait until it boils, pour the beef into the pan, simmer for another 15 minutes
Turn off the gas and let it sit for 20 minutes, covered.

The gravy turns out to be very aromatic and satisfying, the mushrooms give it delicate taste, and pepper – spiciness.

How to make gravy with chicken

Ingredients:

2 chicken breasts boneless
glass of thick sour cream
bulb
small jar of champignons
2 level spoons of flour
salt, any seasonings

Preparation:

Cut chicken breasts into pieces, fry in a dry frying pan without oil for 5 minutes
Cut the champignon caps and onions, mix with chicken meat, simmer for 10-15 minutes
In another frying pan, fry the flour until slightly dark in color, pour sour cream into it, add salt, pepper, about a glass of water, simmer after boiling.
Pour this mixture into the frying pan with meat and mushrooms, add for flavor Bay leaf, greenery
Simmer for another 10 minutes, turn off the gas

This meat gravy 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 flavorful in sour cream sauce.

How to make delicious gravy for cutlets

Ingredients:

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

Preparation:

To make gravy for the cutlets, you first need to pour milk into a saucepan, dilute it with cold water and boil on gas
Add salt, pepper, oil
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, and goes well with cutlets and meatballs. You can make it with meat, flour or tomato paste, add different spices. Your family will appreciate this tasty dish and they will definitely ask for more.

delaismelo.ru

How to make gravy with meat

Appetizing meat gravy is perfect for any side dish. Let's look at several recipes on how to prepare gravy with meat.

Ingredients:

meat – 0.5 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
butter – 2 tbsp;
flour – 2-3 tbsp;
bay leaf – 2 pcs.;
salt;
spices.

Cooking process:

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

Ingredients:

meat – 0.5 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
sunflower oil;
salt;
seasonings

Cooking process:

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

It is necessary to wash the meat and vegetables. Cut the meat into small pieces, fry in a frying 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 a little 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 frying pan into boiling water and simmer.
At this time, you need to fry the flour to thicken and color the gravy. In a heated frying pan, without adding oil, pour the flour and rub it over the frying pan. Fry the flour until brown by constantly stirring.
Add flour little by little to the stewed meat and stir constantly to avoid the formation of lumps. Then leave on low heat for another 10 minutes.

Three options for solving the question of how to prepare meat gravy will not leave even the most picky person indifferent. Information can also be found here.

elhow.ru

Gravy with meat

The gravy we know well from 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 preparations.

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

Cut the well-washed and dried meat into pieces the size of a matchbox. It must be fried in oil until a characteristic crust appears. But do not overdry, the meat should remain uncooked. The mistake many people make is over-frying the meat to such a crisp that even three hours of stewing doesn’t help. Then add finely chopped onions and carrots and continue frying for 5-10 minutes. Then transfer the meat and vegetables into a stewing dish, 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 or 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 get on with the gravy itself. Strain the broth in which the meat was stewed, do not throw anything away, just set it aside. Fry the flour in a dry frying pan and carefully, gradually add it to the strained broth, brought to a boil. Then wipe the vegetables that you removed from the broth by straining and combine them with the broth again, boiling for at least another half hour. Next, pour the resulting gravy over the meat.

Making gravy with meat and mushrooms

pork neck – 700 g;
champignons – 500 g;
sour cream – 5 tbsp. spoon;
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 unnecessary film and dry. If there are very large pieces of fat on top of the meat, trim them off; you don't need them. Do not cut the neck in large pieces and place in a well-heated frying 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 let it turn golden or brown. By the way, you can take mushrooms at your discretion, they don’t have to be champignons, the only thing is that if they are wild mushrooms, then they definitely need to be boiled, dried, and then chopped. Chop the mushrooms finely as well.

So, when the onion is already cooked, add the mushrooms to it and fry for another 10 minutes. Then add salt, add spices, but only ground ones, lower the heat, pour in sour cream and mix well. In a glass of boiled water, warm water dissolve the starch without allowing it to form lumps. And 7 minutes after adding sour cream, pour in water with starch. So, with the lid on, the meat is stewed for about half an hour, and ten minutes before the finish, add dry parsley and dill. Also try to see if you need to add salt or any other spices. You can adjust the thickness of the gravy, if it is too thick just add water. If, on the contrary, it is a little liquid, then you can add flour fried in a dry frying pan or extend the stewing time, but with the lid open. This way the moisture will evaporate naturally, but here you also need to be careful, do not overcook the meat to the point of falling apart stew.

womanadvice.ru

How to make delicious gravy with meat

Hearty and flavorful meat sauce - universal dish, which is ideal for any side dish. There are a lot of recipes for making thick gravies, because they are equally popular in all countries of the world. IN 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 masterpieces Italian chefs and it’s completely difficult to imagine without a juicy thick gravy.

Most famous recipe- minced meat sauce pasta. However, there are others, no less delicious gravy, which will help complement simple and familiar dishes. Knowing basic recipes, even at home you can cook delicious and hearty meal for every taste. Delicious meat gravy just like in kindergarten will delight the youngest gourmets, and exquisite bolognese for pasta 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 (onion) - 1 pc.
Carrots - 1 pc.
Celery (stem) - 100 g
Butter - 50 g
Olive oil - 1 tbsp. l.
Provençal herbs (dry mixture) - to taste
Salt - to taste

Minced meat is best prepared in advance. The most suitable product would be lean beef, but you can also use mixed minced meat(70% beef and 30% pork or veal). We prepare the minced meat on the coarse grate of a meat grinder or finely chop the meat into small pieces with a knife.
Onions can be cut into thin rings or small cubes.
Grind the carrots in a blender or on a grater.
Chop the celery stalk with a knife.
It is best to use tomatoes that are ready-made, canned in own juice. If fresh ones are used, they need to be grated, the skin removed and transferred to a saucepan. Add Provençal 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 frying pan olive oil, add butter and melt over medium heat.
Fry onion, carrots and celery until soft.
Add to vegetables chopped meat, stir and fry for another 5 minutes.
Pour in the milk, stir, bring the mixture to a boil and reduce the heat. Simmer until all the milk is absorbed.
Pour in the wine in a thin stream, mix the mixture well and continue to simmer until it is also absorbed into the minced meat.
Pour in the finished tomato dressing and cook until done. Simmer the minced meat gravy with the lid ajar for at least two and a half hours. How longer time stewing, the tastier and richer the taste will be.
The Italian sauce with minced meat should be transferred to a convenient container with a lid and refrigerated overnight, or even better, for 24 hours. During this time it will become thicker and will be ready for use.

Meat gravy like in kindergarten

Meat (veal) - 500 g
Onions - 1 pc.
Carrots - 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 children's diets, veal is usually used, but you can take lean beef fillet. The meat must be washed, dried from excess liquid with a napkin and cut into small pieces. If desired, you can use ready-boiled pulp in the sauce with meat.
Peel the carrots, rinse and grate or chop into thin strips.
Peel the onion and cut into random 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.
Place the onions and carrots in a saucepan or saucepan.
Fry the pieces of meat in hot oil until lightly golden brown crust.
Add prepared vegetables to the meat and stir.
Add flour, mix well and simmer for a few minutes. There is another way to prepare meat gravy with flour - you need to fry it in a dry frying pan until light coffee shade. After this, it can be added to the pan with other products. In this case, the flour taste will hardly 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 crushed tomatoes or juice instead of paste.
Pour in required amount water and stir well so that no lumps form. The meat sauce will be richer if you use broth instead of water.
Cover the frying pan or saucepan with a lid and bring the mixture to a boil. After this, you need to reduce the heat and continue to simmer the sauce for the meat for 40 minutes.
Delicious gravy with meat is ready. It goes great with side dishes of buckwheat and rice, as well as pasta.

If you want to prepare meat sauce for mashed potatoes as in kindergarten, you can add some grated pickles. This will soften the taste and add a slight spice. Baby meat gravy will cook much faster in a slow cooker.

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 The meat is cooked in water, but if desired, you can add a little vegetable broth.
Place the mixture over medium heat and bring to a boil.
Chop the parsley as finely as possible.
Cut the onion into rings or cubes.
Add vegetables to tomato and cook for 5 minutes.
Add salt and spices to taste, stir.
Grate the garlic and add to the sauce. Once the mixture boils, remove from heat and cool.

A delicious gravy for meat is ready. She'll go perfectly with boiled beef and poultry dishes. The 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 saucepan, place on the stove and heat.
Pour in the starch mixture in a thin stream and, stirring constantly, bring to a boil.

Ready sauce from meat juice Can be used to make thick gravies.

Despite the fact that the gravy is prepared from minced meat without adding flour, it turns out to be quite thick. If you need a thinner 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 heat, 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 use a slow cooker. It is enough to put all the products in the bowl of the device and turn it on to the “Stew” mode. The finished minced meat gravy in a slow cooker will be less fatty, but more rich.
Meat gravy is prepared very quickly and does not require large quantity products. If desired, the ingredients can be changed using a variety of combinations.
Before making gravy with meat, it is advisable to fry the vegetables separately.
Knowing the basic recipe for how to prepare meat gravy, you can make various seasonings for cereals and vegetable dishes.

Before preparing the minced meat gravy, you need to lightly fry it in vegetable oil. Otherwise, the minced meat gravy will have a pronounced taste of boiled meat.
It is not recommended to store prepared meat gravy for longer than three days in the refrigerator. However, it can be frozen and reheated as needed.
To prepare the juice, you need to fry any meat in butter. Drain the released juice, strain and use for making sauces.
There are several culinary secrets, how to properly prepare sauce with meat so that your usual food becomes not only tasty, but also healthy. Use only good and high quality products. Replace if possible canned ingredients fresh. When choosing meat, pay attention to its color and smell. Young veal smells like milk and has a pleasant light pink tint.

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

edimsup.ru

How to make gravy with meat?

The uniqueness of this dish is that it goes perfectly with almost any side dish, which can be represented by either potatoes or various cereals. Every housewife simply must know how to make gravy with meat, and it is the secrets of its preparation that will be discussed further.

Properly selected meat is the key to a tasty dish

Since the gravy is based on meat, its choice should be approached extremely responsibly. It often happens that even if you carefully follow all the recommendations set out in the chosen recipe, the dish turns out not as tasty as you would like. Incorrectly selected meat may be to blame.

So, in order to prepare meat gravy only quality product, need to be guided the following rules unmistakable choice:

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

Meat gravy according to the classic recipe: fast, simple and tasty

To obtain a delicate 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. 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 into cubes;
onion chopping;
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;
simmer the ingredients for another 5 minutes;
adding a glass of water to the frying pan and then simmering for another 40 minutes (the amount of water should be adjusted so that it completely covers the pieces of meat);
thoroughly mixing 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 tomato paste mixture to the frying pan with meat;
simmer the ingredients for another 10 minutes, stirring occasionally.

The finished dish can be served with any side dish!

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

For those who don’t really like the taste of tomatoes, you can opt for a creamy sauce, which instead of tomato paste involves using 1 cup of sour cream. According to numerous reviews, the tandem of this dairy product with chicken meat and mushrooms.

Note to housewives

The following tips will help housewives prepare quite tasty meat gravy:

It should be borne in mind that the cooking time depends on what kind of meat is used for gravy. So, chicken cooks the fastest. But if the choice is beef, it should be chopped finer for faster cooking.
Pre-frying of sliced meat should only take place in an open frying pan.
It’s impossible to imagine classic meat gravy without golden sauce. As a rule, achieving such a shade helps not only pre-roasting meat, but also the addition of carrots, which should not be left out.
A small amount of flour, which should be added while stewing the meat, will help add thickness to the gravy.
Meat gravy can also be included in dietary ration, but in this case it is recommended to give preference 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.
Upon completion of cooking, the dish can be supplemented with chopped herbs, which will add piquancy to it.

vremya-sovetov.ru

Gravy is a dish that will always help out the hostess. You can use it for various side dishes. Serve with rice for lunch and add flavor for dinner hearty gravy already potatoes or pasta. It goes perfectly with vegetable dishes and various cereals. The basis of the gravy can be mushrooms, vegetables, fish and, of course, meat. Using meat to make gravy will be the topic of this article.

Gravy with meat - best recipes

Let's consider several options for meat gravy. They are very simple, accessible to every housewife. At the same time, the gravies are so good that they can easily decorate and flavor any side dish with their presence. The family will happily enjoy your culinary creations.

Recipe 1: Classic gravy with meat

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

- two onions and two carrots;

- a little flour - literally one tablespoon;

- tomato paste, approximately 4 tbsp. l. You can change its quantity based on your taste preferences.

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

Wash the meat and cut it.

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

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

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

Place flour and tomato paste in a frying pan and stir vigorously to avoid the appearance of lumps.

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

Cover the container in which the gravy is prepared with a lid and leave on fire (preferably low) 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 first remove the skin from it, you can be sure that such a gravy will turn out not only tasty, but also dietary.

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

- one onion and one carrot each;

Wash the meat, which can be pork, beef or chicken, and cut into small pieces.

Peel the carrots and onions.

Finely chop the onion.

Grate the carrots.

Initially, just place the meat in a heated frying pan. There is no need to add oil - let it simmer in its own juice. Thus, bring it to half-ready.

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

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

Fill the glass halfway with water, add tomato paste, flour, sour cream. Mix.

Salt the meat, complement its taste with a bay leaf and a few peppercorns.

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

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

Simmer everything together for about five minutes. Delicious meat gravy is ready.

Recipe 3: Chicken Gravy

Sour cream used in this recipe, makes the gravy very tender, simply creamy. And the champignons fill it up extraordinarily pleasant aroma. By the way, you can use here not only champignons, but any other, your favorite mushrooms. Their number can be increased. This will only improve the taste of the dish.

- chicken fillet (500 g);

- sour cream (1 glass);

— champignons (200 g);

- dill (1 bunch);

Wash the chicken meat and cut into pieces.

Place in a dry, heated frying pan and simmer for about ten minutes in its own juices.

Chop the champignons and peeled onions, add them to the meat, and fry everything together for another fifteen minutes. This is exactly the time during which the mushrooms will be ready.

Fry the flour in a frying pan, add sour cream, add about 100 ml of water. Stir and bring to a boil.

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

Simmer over low heat for about ten minutes.

Recipe 4. Gravy with meat (beef) and mushrooms

The beef prepared according to this recipe turns out to be so aromatic 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 ideal (according to your taste) amount of garlic and pepper, complement it with your favorite seasonings and herbs.

— red wine (half a glass);

- beef broth (1 glass);

- 4 tablespoons each of flour and butter;

— olive oil (2 tbsp.);

— champignons (300 g);

Cut the washed beef into small pieces.

Sprinkle them with flour and place them in a frying pan with heated oil - olive and butter.

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

Peel the onions and carrots.

Chop the onions and champignons: the mushrooms are large, literally in half, and the onions are smaller.

Grind the carrots using a grater.

Place onions, carrots, and mushrooms in the frying pan in which the beef was fried. Add chopped garlic there.

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

To this aromatic mixture add browned beef.

Simmer all ingredients together for five minutes.

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

It is advisable to cut the 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 the gravy not only improves its taste but also gives it a beautiful golden color.

Before serving, add fresh chopped herbs to the gravy - this will decorate the dish and save it from everyday life.

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

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

It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. IN quality meat the hole formed by pressing will immediately level out.

Do not salt the meat in advance - this will deteriorate its taste and reduce its nutritional value.

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

If you want to get juicy meat when frying, brush it with mustard several hours before cooking.

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

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