Today we will be cooking beef gravy. The original dish is not called, it consists of simple and affordable products that are always available in your kitchen, just take care of the presence of beef pulp. But the taste of this dish can make a worthy competition to many delicious dishes, especially if you serve it with your favorite side dish and complement with fresh herbs and vegetables.
How to cook a beef roast with gravy - recipe in a multivariate
It is especially easy to prepare a beef from a beef with the help of a multi-cook device. It is about this recipe.
Ingredients:
- beef pulp - 740 g;
- vegetable or beef broth - 310 ml;
- tomato paste - 125 g;
- refined vegetable oil - 65 ml;
- two onion bulbs;
- two medium carrots;
- two tablespoons of flour;
- two bay leaves;
- fragrant dry herbs to choose from;
- ground mixture of five peppers;
- a pinch of common salt.
Preparation
To prepare the frying, you can take any beef pulp. Frozen product is pre-defrosted. We wash the meat, carefully dry it and cut into small slices. In the bowl of the multi-device, pour half of the vegetable oil odorless, lay the prepared meat and let it brown for ten minutes, selecting the "Baking" or "Frying" mode on the display. Now pour in the flour and let's all pass together for another five minutes.
Along with meat, you also need to fry peeled and chopped bulbs and sliced or grated carrots on the remaining refined oil. You can do this in a multivarquet, laying out for a while meat with flour in a bowl or to save time - in a frying pan, and then lay out to the meat in a multicastry.
We spread the tomato paste to the fried vegetables and meat, pour the hot broth, stirring intensively, weap the mass with a ground mixture of five peppers, aromatic dry herbs to our taste, laurel leaves and salt and switch the device to "Quenching" mode.
After half an hour the dish will be absolutely ready. When serving, you can supplement it with fresh herbs.
Beef roast with sour cream - recipe in a frying pan
The taste of beef perfectly complements the sour cream sauce, giving the dish an irresistible creamy note. The following recipe for cooking with sour cream in a frying pan.
Ingredients:
- beef pulp - 960 g;
- fatty cream - 115 ml;
- tomato sauce - 135 ml;
- sour cream - 145 g;
- water 75 ml;
- a tablespoon of potato starch;
- two or three bulbous bulbs;
- a couple of pinchings of ground nutmeg;
- vegetable refined oil;
- spices ;
- ground mixture of five peppers;
- salt.
Preparation
Prepared properly as follows the pulp of beef cut across the fibers into strata with thickness up to about
At this time, combine sour cream and cream in a saucepan and warm it to a boil. In a separate bowl, dissolve the starch in water and pour a thin trickle into the sour cream mass. We also make it with nutmeg, salt and spices to your taste and poured out to meat. Tomat meat in sour cream sauce for an hour, if necessary (if the sauce is too thick) pouring broth or water.