Meat, as you know, at all times was considered the best food for humans. It doesn't matter what the fans of vegetarianism say - maybe for some people pure vegetarian food is the only acceptable food, but most people are not vegetarian at all. Even Lenten cuisine in Orthodoxy includes gourmet fish dishes, hardly accessible to the average average citizen ...
So let 's talk about how to cook gravy with meat, because this dish is available to any housewife in terms of the composition of the products, the cost and the complexity of the preparation.
There are many options for meat sauce , and cuisines of different nations necessarily include this popular dish. Here's how, for example, cooking gravy with meat in Georgian cuisine. We must say right away that it turns out to be very tasty, and it cooks very quickly. This dish can be interesting for those housewives who do not recognize ketchups and mayonnaises from the store, rightly considering them cooked using different chemicals, and therefore harmful. But such Georgian gravy could well become a good alternative.
So, how to cook gravy with meat in Georgian. What is needed for this:
* Two large spoons of tomato paste
* A glass of warm water
* Garlic - three or four cloves
* Kinza and parsley - let it be equally divided, and the number of herbs to taste
* Red pepper (ground)
* You can add hops-suneli, since the Georgian dish.
Now, how to prepare gravy with meat is described literally in steps. We spread the tomato paste from the jar into a saucepan, pour water and mix well. We put on a small fire surely and bring everything to a boil. We cut greens and onions - large or small, depending on personal preferences, pour into a boiling tomato paste, mix well, salt, pepper, hops-suneli and let it boil a little. We pass the garlic through a crush, put it in the gravy and again mix it properly.
Now you need to try, just be sure to cool by smearing a little gravy on a plate. It’s impossible to simply evaluate whether everything is in order, tasting any Georgian dish hot is impossible - the taste of Georgian seasonings in hot form will simply be lost. If that, you can add seasonings.
This sauce is served with meat, which you just need to cut into pieces and fry until golden brown on any fat with onions, then transfer it to a saucepan, add water and simmer until fully cooked, adding a lavrushka.
And now - cooking meat with gravy - beef in its own juice. The meat must be cut into large pieces in portions, put in a cast iron or pan, put a bay leaf, season with salt and pepper and put on the stove for the smallest heat, tightly closing the lid. But it’s best to do this in an old well-heated Russian stove, for which you need a cast iron. If the meat is too lean, you can put a little fat on the bottom of the pan.
In a tightly sealed container, the meat is stewed until cooked, while beef releases a lot of juice and stews directly in it. There is so much juice that you can add chopped onions, crushed garlic, tomato paste directly into it - this will turn out to be very tasty gravy, and the whole dish is also dietary.
Here's how to make gravy with meat. There are many ways, as we see.
Here is another recipe for meat sauce. It must be said here that the housewife’s name is also called a purely meat dish, in which pieces of veal, pork or lamb “float” in the gravy. Here's how in this recipe, in which the number of products is not regulated.
Take any meat, cut it into slices, fry it to a beautiful crust in vegetable oil, then put it in a pan, fill it with water so that it only covers a little, boil it, immediately reduce the heat and cook under the lid.
Cut and fry the onion in vegetable oil, add the carrots grated on a coarse grater and fry them. Put everything to the meat and cook from an hour to three - depending on the meat. If necessary, use flour to make the dish thick.
These are such simple and very tasty dishes!