Meat with gravy will transform any cereal, pasta or potato side dish, giving it a completely new flavor. And the characteristics of the food can be easily varied, changing the grade of the base product and the composition of its accompanying sauce.
How to make gravy with meat?
Prepare stew with gravy can, applying in practice a variety of ideas for creating a meal, and if desired, adapt the chosen recipe to your taste.
- The most delicious and rich dish will be if the pre-roasted meat is roasted to a ruddy crust in oil, and the flour used to thicken the sauce to a creamy shade in a dry frying pan.
- The most concise composition of the food can be made multicomponent, adding all kinds of vegetables, spices and spices.
- Density is regulated by the amount of added liquid or flour, and the cooking time is adjusted depending on the type of meat used and its quality, assessing the product's availability by the sample method.
Meat with gravy in a frying pan - recipe
Prepared meat with gravy in a frying pan is the ideal dish for dinner or for lunch. If desired, before the meal, you can add chopped fresh herbs to the bowl, or add dry herbs or spicy seasonings 10-15 minutes before the end of the heat treatment.
Ingredients:
- meat - 500 g;
- onions and carrots - 150 g;
- tomato sauce - 150 g;
- flour - 30 g;
- garlic - 2 teeth;
- oil - 40 g;
- salt, pepper, laurel.
Preparation
- Cut into cubes or slabs of meat, fry in oil to a rich blush.
- Lay onions and carrots, fry 10-15 minutes.
- Add the sauce, garlic, fry for a minute, pour in water until the contents are completely covered, season.
- Stew fried meat with gravy to the softness of the slices.
- Separately fry the flour, add to the sauce, tantalize another 10 minutes.
Beef with gravy - recipe
Beef fried with gravy will be more delicious if you add a sliced finely or grated pickled cucumber, Bulgarian sweet pepper or stem celery. Lovers of dishes with a piquant ostrinkoy like the taste of the food prepared with the addition of a classic dry Adzhika.
Ingredients:
- beef - 500 g;
- onions and carrots - 150 g;
- tomato sauce - 150-200 g;
- flour - 30-40 g;
- Bulgarian pepper or pickled cucumber - 100 g;
- adzhika - 1-2 tsp.
- oil - 40 g;
- salt, pepper, laurel.
Preparation
- Fry the sliced meat in the oil, add the vegetables.
- Fry the contents for 10 minutes.
- Add the sauce, seasonings, adjika, water, cook under the lid for 1.5 hours or until the softness of the beef.
- Thicken meat with gravy flour, stew for 10-15 minutes.
How to cook beef stroganoff with beef?
Another way to qualitatively apply beef in cooking - to cook beef stroganoff. Meat with gravy from sour cream with tomato gets special tenderness due to non-standard preliminary preparation of the base product, slices which are initially beaten and only after that shred with straw.
Ingredients:
- beef - 500 g;
- onions - 150 g;
- tomato sauce and sour cream - 150 g;
- flour - 30 g;
- laurel - 2 pieces;
- oil - 40 g;
- salt, pepper, spices.
Preparation
- Beef is cut into slices of centimeter thickness, beaten, cut into strips.
- Fry the meat cut into the oil, adding the onion.
- Mix sour cream, tomato sauce and flour, lay to the meat, pour a little water, season to taste.
- Stew beef stroganoff with gravy and gravy for 30 minutes.
Chicken breast gravy
The following simple recipe for a tasty sauce with meat can be performed when there is no time for a long quenching of the dish and it is necessary to provide a delicious and appetizing meal in a short time. The ideal side dish in this case is boiled pasta or potatoes (mashed potatoes or slices).
Ingredients:
- chicken fillet - 500 g;
- onion - 100 g;
- sour cream - 250 g;
- Italian herbs - 1 teaspoon;
- dried basil - pinch;
- garlic - 1 head;
- oil - 40 g;
- salt, pepper, sugar, dill.
Preparation
- Chicken fillet chopped, fried in oil.
- Add onions, half of garlic, fry 10 minutes.
- They put sour cream, pour in a little water, season the sauce to taste, let it sit for 10 minutes.
- Throw away the remaining chopped garlic, basil, Italian herbs, dill.
- Chick fillet with gravy for 5 minutes.
Meatballs with chicken and gravy
A more original way to cook chicken with gravy is to grind the product and cook delicious and delicious meatballs from it. Minced meat can be supplemented only with onion and garlic, or add the pre-cooked rice. Instead of tomato sauce, it is allowed to use ground tomatoes.
Ingredients:
- chicken fillet - 600 g;
- onion - 100 g;
- garlic - 2 teeth;
- rice - 100 g;
- tomato sauce - 150 g;
- flour - 50 g;
- oil - 40 g;
- laurel - 2 pieces;
- salt pepper.
Preparation
- Grind meat with onions and garlic, mix with boiled rice, season, beat off.
- They form round meatballs, fry them in oil, put them in a saucepan.
- Mix the sauce with flour and spices, warm it to a boil, add laurel, pour into meatballs.
- Stew meatballs with chicken and gravy for 20-30 minutes under the lid.
Pork ribs with gravy - recipe
Pork ribs with gravy - a great meat additive to potatoes, cereals or stewed vegetables. Even without tomato, sour cream and other fillers, the sauce is rich and tasty. The main thing is to fry each component of the food to a rich blush, which will become decisive for the color range of the food.
Ingredients:
- pork ribs - 500 g;
- onions and carrots - 100 g;
- hops-suneli - 1 teaspoon;
- garlic - 2 teeth;
- oil - 40 g;
- salt, pepper, laurel, spices.
Preparation
- Ribs are cut into portions, fried in an oiled frying pan to a rich blush from all sides.
- Add the onion and garlic, fry until the softness of the vegetables.
- Pour a little water, season the food to taste salt, pepper, laurel, hops-suneli, stew until the meat falls behind the bones.
- Thickening the sauce roasted to cream-colored flour, stewed for 10 minutes.
Cooking with meat, with tomato paste
It is easy and simple to prepare meat with tomato sauce from pasta. The amount of the latter is determined depending on the saturation and density of the additive, on the desired acidity of the gravy and the whole dish. The fresh sweetness and aroma will be added by the Bulgarian sweet pepper, and the sharpness of fresh or ground chili.
Ingredients:
- meat - 500 g;
- onions, carrots and sweet peppers - 100 g;
- garlic - 2 teeth;
- tomato paste - 1-3 st. spoons;
- flour - 20 g;
- oil - 40 g;
- laurel - 2 pieces;
- hops-suneli, chili;
- salt pepper.
Preparation
- In the oil fry the meat.
- Add onions, after 5 minutes carrots, after another 7 minutes sweet pepper and chili.
- Fry the contents for 10 minutes, add pasta, spices, pour in water until the contents are covered.
- Season meat with tomato sauce, stew until soft, thickening 10 minutes before the end of cooking flour.
Meat with sauce of sour cream
Meat with gravy, the recipe of which will be presented next, acquires a delicate creamy taste, due to the use of fat content above the average as the basis for obtaining sour cream sauce. Harmoniously complement the delicate taste palette of Provencal or Italian herbs to choose from. You can add and just basil or thyme.
Ingredients:
- meat - 500 g;
- onions and carrots - 1 pc .;
- sour cream - 300 g;
- Provencal herbs - 1 teaspoon;
- oil - 40 g;
- salt, pepper, herbs.
Preparation
- Slice, fry until blush meat.
- Add the vegetables, fry until soft.
- Lay spices and seasonings, fill the contents with water and cook until soft slices and evaporation of the liquid.
- They lay sour cream, dress the sauce to taste, tantalize with stirring for another 10 minutes, flush with greens and remove from heat.
Lamb sauce
Another recipe for stew with sauce for lovers of lamb. When using this type of meat should be as responsibly as possible to choose the accompanying base product of additional ingredients and spices. Particularly appropriate here will be celery, coriander, coriander, as well as a lot of onions and garlic.
Ingredients:
- lamb - 500 g;
- onion - 3 pieces;
- carrots and bell peppers - 1 pc .;
- garlic - 1 head;
- hops-suneli or utsko-suneli - 1 teaspoon;
- tomato juice - 500 ml;
- coriander, laurel, paprika - to taste;
- oil - 40 g;
- salt, pepper, coriander.
Preparation
- Fry the cut lamb in butter.
- Add onions, and after 7 minutes, carrots and bell peppers.
- After 10 minutes of frying, put hops-suneli, paprika, half of garlic, pour tomato and water to cover the contents of the container.
- Season goulash from mutton with gravy, stew until soft meat.
- Throw garlic and cilantro into the bowl, remove from heat.
Meat in the oven with gravy
If there is a special cauldron or a tall form with a lid, it is convenient to put out the meat in the oven . About all the subtleties of this technology in this recipe, which if desired can be corrected by adding the composition of other vegetables for juiciness or celery roots, parsley for saturation and flavor.
Ingredients:
- meat - 1 kg;
- onion - 2 pieces;
- water - 700 ml;
- garlic - 1 tooth;
- tomato paste and flour - 1 tbsp. spoon;
- oil - 20 g;
- salt, pepper, spices.
Preparation
- Sliced meat and onions are placed in a container and sent to a heated oven for 200 degrees for 15 minutes.
- Stir the contents and bake again for 10 minutes.
- Mix the whisk with flour and pasta, adding water, seasonings and spices.
- Pour the sauce to the meat with onions, cover with a lid and cook at 180 degrees for 1-2 hours, depending on the type of meat, stirring occasionally.
- In practically ready delicious meat with sauce interfere with garlic and greens.
Sauce with meat and mushrooms
In an independent version with gravy, any meat will be delicious, and when cooking with mushrooms it turns into a real culinary masterpiece, especially when using fragrant forest inhabitants. Tomato or sour cream can not be added to the sauce, limited to suitable aromatic seasonings and spices.
Ingredients:
- meat - 500 g;
- mushrooms - 500 g;
- onion - 2 pieces;
- broth - 250 ml;
- garlic - 1 tooth;
- tomato paste, sour cream and flour - 1 tbsp. spoon;
- oil - 20 g;
- oregano and thyme;
- salt, pepper, herbs.
Preparation
- Fry individually meat with onions and mushrooms.
- Combine the two fry in one container, add a mixture of fried flour, pasta, sour cream and broth.
- Season the meat with mushroom sauce with herbs, salt, pepper, garlic, stew until soft meat, sprinkled with late greens.
How to cook a rabbit with gravy?
An exquisite roast of rabbit, cooked with the participation of citrus and mint, will satisfy the demands of fastidious and capricious gourmets, who demand from dishes originality and originality. Less minty flavor will be if you replace the liquor with white wine and reduce the portion of refreshing greens, replacing it with basil.
Ingredients:
- rabbit - 1 kg;
- oranges - 2 pieces;
- mint liquor - 2 tbsp. spoons;
- mint - 0.5 beam;
- butter and vegetable oil - 1 tbsp. spoon;
- broth - 200 ml;
- celery root - 100 g;
- salt, pepper, thyme.
Preparation
- Slices of rabbit are salted, peppered, fried in a mixture of two kinds of oils.
- Add the celery, and after a minute, zest and juice of oranges, mint liquor and greens.
- Pour broth, add thyme, dress the sauce and stew the rabbit in the original gravy under the lid until the softness of the meat.
Meat with sauce in the multivark
Elementary and without any additional efforts preparing goulash from beef with gravy in the multivark. The ingredients even without prior frying are superbly exchanged in the process of quenching the juices, creating a truly royal for all parameters. In the composition, you can add a little bell pepper or celery.
Ingredients:
- meat - 1 kg;
- onions and carrots - 2 pcs .;
- garlic - 2 teeth;
- tomato paste and sour cream - 200 g;
- spices for meat - to taste;
- flour - 30 g;
- laurel - 2 pieces;
- salt, pepper, herbs.
Preparation
- In the bowl, chopped meat with vegetables.
- Pour in a mixture of tomato, sour cream and flour, add water, season the dish to taste, adding salt, pepper, spices, laurel.
- Include "Quenching" for 2 hours.
- 10 minutes before the signal, add greens and garlic.