Beef steak

Today we will tell you how delicious to cook a sauce of beef. Aromatic, tender meat in combination with a liquid spicy sauce, based on which can be as simple as tomato, and in combination with sour cream seasoned with spices, creates an excellent taste composition. Such a sauce of beef will perfectly match macaroni, potatoes, rice or any other side dish, making it juicy and filling with a rich meat taste.

I can pour a beef out of beef in a saucepan, a cauldron or just a frying pan, and using for this purpose a modern kitchen device - a multivar.

Beef steak in the multivark

Ingredients:

• beef (pulp) - 750 g;
• onion - 140 g;
• carrots - 140 g;
• beef broth - 320 ml;
• wheat flour - 65 g;
• tomato paste - 120 g;
• laurel leaves - 2 pieces;
• vegetable refined oil - 60 ml;
• spices of your choice - to taste;
• ground black pepper - to taste;
• salt - to taste.

Preparation

A well washed and dried beef pulp is cut into slices approximately two and a half centimeters in size. In a multicast pot we pour half the norm of the refined oil, lay out the prepared meat, set the function "Fry" or "Bake" and brown the pieces with the lid closed for ten minutes. Next, pour the flour into the meat, mix and let it be cooked for another five minutes. After that, we take the beef with flour on a plate, and pour the remaining oil into the bowl and lay the crushed onion and grated carrots in advance with crushed cubes. Pass the vegetables for seven minutes, and then return to the multivariate meat, add the tomato paste, pour in the broth, warmed to a boil, we savor mass with salt, ground black pepper and any spices to your taste.

We transfer the device to the "Quenching" mode and set the time for an hour and a half. At the end of the preparation, if desired, you can add a little chopped fresh fresh herbs, and let the sauce to infuse for another ten minutes in the "Heated" mode.

Delicious meat sauce from beef with sour cream

Ingredients:

• beef (pulp) - 950 g;
• onion - 190 g;
• carrots - 140 g;
• cream in fat content of at least 30% - 120 ml;
• potato starch - 30 g;
• tomato sauce - 140 ml;
• sour cream - 140 ml;
• Ground nutmeg - 2 pinch;
• vegetable refined oil;
• spices of your choice - to taste;
• ground black pepper - to taste;
• salt - to taste.

Preparation

The washed and dried beef pulp is cut into slices approximately one centimeter in thickness, beat them lightly with a kitchen hammer, and then salt, season with pepper, spices and cut into small cubes not thicker than one centimeter.

In a deep thick-walled saucepan, heat the refined vegetable oil and lay the prepared meat in it. Let's brown it on high heat, stirring, and then add in advance the peeled and chopped half-rings onions and fry for another three to five minutes. In the meantime, we mix cream and sour cream in a scoop, place it on medium heat and heat it to a boil. Starch is dissolved in a third of a glass of cold water and injected, stirring intensively, into the sour cream mixture. Add the nutmeg, salt and spices, and let stand for a few minutes or until thick.

Transfer the resulting sauce to the meat, add the sour cream sauce and mix. If it is too thick, pour a little broth or water and mix again. Now cover the sauté pan with a lid and simmer the sauce on low intensity fire for one hour.