To prevent the meat from looking dry, prepare a thick gravy for it. You can serve it either in portions or in a gravy boat.
It is necessary
-
- meat juice
- water
- a tomato
- flour
Instructions
Step 1
If you have fried meat in a pan, you can use the juice left in the pan after frying as the basis for the gravy. Even if there is very little meat juice left - do not worry, even it will be enough for a wonderful gravy.
Step 2
Add some water to the pan and heat up all the liquid. Now add a tablespoon of flour there. It is necessary to stir constantly so that the flour does not burn, and so that lumps do not form. Whether or not to add spices depends on the type of meat you cooked. If the meat has already been thickly salted, then, most likely, salt will not be required. You can add turmeric or curry on the tip of a knife to add flavor.
Step 3
Now remove the pan from the heat. Scald the tomato with boiling water and peel it off. Remove the liquid and seeds and cut the flesh into strips. Wash a bunch of basil and chop finely. Return the pan to low heat, add the tomato and herbs to the meat gravy. Remember to stir. After two to three minutes, you can turn off the fire. A fragrant thick gravy is ready!
Alternatively, you can add the juice of half a lemon to the gravy instead of basil. There will be a fresh, slightly sour taste. This gravy is good for duck.
