For the preparation of gravies, it is recommended to take beef from animals at least 3 years old. Such meat has a layer of fat, thanks to which it is possible to prepare sauces with a richer taste from it. It is also believed that beef brisket or shoulder blade is best used for making gravies.
When making gravy, the beef chunks are usually pre-fried in oil. It's important not to overdo it at this stage. The fire must be made strong so that the beef does not roast too long - a maximum of 7 minutes. Otherwise, the meat will be tough.
Beef sauce with buckwheat
Buckwheat is traditionally combined with meat. With beef gravy, such grits will turn out to be very tasty.
Ingredients:
- young beef - 0.5 g;
- garlic - 2 teeth;
- tomato sauce - 2 tbsp / l;
- onion - 1 pc;
- boiled water - 1 tbsp;
- vegetable oil;
- salt and any seasonings.
How to cook: a step by step recipe
Rinse the meat, wipe with napkins and cut into small cubes. Fry the beef in a skillet in the vegetable oil until golden brown.
Peel the onion and garlic, chop and combine with the meat. Fry the dish until the vegetables are tender. After that, add tomato sauce to the gravy, salt it, sprinkle with pepper and spices, add water and keep on fire until the meat is cooked.
Beef pasta sauce
Pasta gravy should be prepared without fail. This greatly improves the taste of such a dish and makes it less dry. Of course, pasta can also be served with delicious beef gravy.
Products for making sauce in this case will need the following:
- beef - 500 g;
- vegetable oil - 3 tbsp / l;
- sour cream and tomato sauce - 2 tbsp / l;
- water - 300 ml;
- onions and carrots - 2 pcs each;
- flour - 1 tbsp / l;
- salt and any spices for beef.
Steps for making gravy
Remove tendons and films from beef, wash and dry. Cut the meat into narrow, thin slices. Fry the beef in 2 tablespoons of vegetable oil over high heat, and then add 200 ml of water to it. Reduce heat under the skillet and bring the meat until tender.
Peel and chop the onions and carrots into small pieces. Put them in a separate frying pan, after pouring 1 tablespoon of oil into it. Fry the carrots and onions for about 2 minutes. until golden brown appears.
While the vegetables are roasting, pour the flour into a separate bowl, pour about 100 ml of cold water into it and stir everything until smooth and the lumps disappear completely. Immediately pour the water and flour into the vegetable pan, add the sour cream and tomato sauce, and combine the ingredients.
Add spices to the dish and season with salt. Combine the resulting sauce with meat, simmer the dish for another 2 minutes. and serve with pasta.
Original sauce for mashed potatoes
This side dish with beef gravy also becomes much more tender and delicious. For potatoes, you can prepare an original sauce from such meat with mushrooms, vegetables and red wine.
Ingredients:
- beef - 1 kg;
- garlic - 3 cloves;
- carrots and onions - 1 pc each;
- red wine - ½ glass;
- champignon mushrooms - 300 g;
- flour and butter - 4 tbsp / l;
- beef broth - 1 glass;
- salt pepper.
Cooking technology step by step
Rinse the beef, dry and cut into small pieces. Dip the meat in flour, fry in butter in a skillet until crusty and transfer to a separate dish.
Peel carrots and onions. Chop the onion and mushrooms very coarsely. You can even cut the mushrooms in half. Chop the carrots on a medium grater.
Place the vegetables and mushrooms in the same skillet that you used to cook the beef. Add finely chopped garlic to the dish. Cook the ingredients for about 15 minutes. and pour wine and broth into the dish.
Add spices to the beef gravy and salt it. Add grilled meat to mushrooms and vegetables. Simmer all food for about 10-15 minutes. Turn off the heat under the skillet and let the sauce cool for about 3 hours.
Delicious sour cream sauce with beef
Sour cream and beef juice form a very pleasant and unusual flavor combination. A creamy sauce made from such meat is perfect for both pasta and buckwheat or potatoes.
Products for this dish will need to buy the following:
- beef - 500 g;
- onions - 1 head;
- sour cream with a fat content of 14% - 4-5 st / l;
- water or broth - ½ tbsp;
- salt pepper.
The amount of sour cream in this recipe can be adjusted at your discretion. In order for the meat gravy to turn out more, you can take it not 4-5, but 6-8 spoons.
Cooking algorithm
Peel the onion, chop finely and fry over high heat until transparent. Wash the beef and chop into small pieces. Blot the meat with napkins and place it in the skillet with the onion.
After the beef is browned until golden brown, add sour cream to the gravy. Pour water into a skillet, pepper and salt the dish. Stir all the ingredients well and simmer the gravy until the beef is cooked, covered.
Stir occasionally in a skillet while cooking meat and onions. You can also add a little flour to this gravy, if desired. However, this step is considered optional, since with sour cream the sauce is already quite thick.
Kindergarten-style beef gravy
Such a sauce well known to many is prepared with a minimum amount of seasonings. In this case, for example, do not put pepper in the gravy. They try to cook the meat itself in such a way that it turns out to be as soft as possible.
Ingredients:
- young beef or veal - 500 g;
- onions and carrots - 1 pc each;
- water - 200 ml;
- broth - 0.5 cups;
- flour - 1 incomplete st / l;
- tomato sauce and sour cream - 1 tbsp / l;
- salt.
Cooking technology in stages
Cut the meat for kindergarten-style gravy into very thin cubes. Fry it as usual in a skillet with onions and carrots. Pre-cut the onion into small cubes, and grate the carrots on a medium grater.
Pour water into a skillet and simmer the beef until tender. Prepare the potting in a separate skillet. To do this, put flour, tomato sauce and sour cream in a bowl, pour everything with broth and mix.
Pour the resulting filling into the finished stew, and season with salt. Increase heat and allow the gravy to boil sufficiently.
After bubbling, turn the heat down, cover the skillet with a lid, and simmer the gravy for another 10 minutes. Serve the prepared sauce with mashed potatoes, buckwheat or noodles.
Ground beef eggplant gravy
This delicious sauce is perfect as an addition to mashed potatoes.
Products:
- minced meat - 600 g;
- eggplant - 2 medium;
- turnip onions - 2 pcs;
- pickled tomatoes in their own juice - 400 g;
- tomato sauce - 2 tbsp / l;
- red bell pepper - 1 pc;
- sour cream - 4 tbsp / l;
- black pepper, marjoram, basil, parsley;
- garlic - 2 cloves;
- salt;
- vegetable oil for frying.
Gravy preparation technology
Chop one onion and garlic into small cubes and fry in vegetable oil in a skillet. Add chopped bell peppers to the vegetables.
Place the pickled tomatoes in the pan along with the sauce from the jar, stir the ingredients, simmer the dish for about 2 minutes and remove from the stove. Peel the eggplants and cut them into small cubes.
Chop the second onion with a knife and fry in a pan. Add the minced beef and eggplant to the onion and cook the ingredients for about 5 minutes.
Pour the tomato vegetable dressing prepared in the first step into a frying pan with minced meat. Add tomato sauce, sour cream and spices to the dish. Season with salt and simmer over low heat, stirring constantly, for about 10 minutes.
Gravy with beef and apples
This gravy can be prepared with any side dish. But the beef and apple sauce goes best with rice.
Ingredients:
- broth - 1 glass;
- beef - 500 g;
- sour apple - 1-2 pcs;
- sour cream - 3 tbsp / l;
- tomato sauce - 2 tbsp / l;
- wheat flour - 1 tbsp / l;
- salt.
Cooking instructions step by step
Peel the beef from films, rinse, dry and cut into cubes. Fry the meat in oil in a skillet. Fry the sliced apples in a separate skillet.
Add the apples to the meat and pour the broth into the gravy. Simmer the ingredients in a skillet, covered for 5 minutes. Add the tomato sauce and cook the gravy until the beef is tender.
Stir sour cream with flour. Combine the mixture with the gravy, simmer the dish for a couple of minutes, and turn off the heat.
How to make gravy in a slow cooker: a simple recipe
In this way, beef dressing for side dishes is done quite rarely. Cooking gravy in a slow cooker requires almost as much effort as the traditional method. This technique is used, therefore, usually only when there are any problems with the stove.
Ingredients:
- beef - 500-700 g;
- celery stalk, turnip onions, sweet pepper - 1 pc each;
- tomato sauce - 3 tbsp / l;
- tomatoes - 2 pcs;
- broth or water - 2 cups;
- garlic - 2 cloves;
- salt, pepper, sunflower oil.
Beef gravy recipe
Wash the meat, dry it and cut into large cubes. Turn on the frying mode in the multicooker and pour vegetable oil into its bowl. Cook the beef until the color changes.
Wash, peel and chop all vegetables. Cut them into large pieces, otherwise they may overcook and get tough. Tomatoes are best cut into large wedges.
Place the vegetables in a slow cooker and cook until the water has partially evaporated. Salt and pepper the dish, add tomato sauce and garlic passed through a press, pour the broth.
Stir the ingredients, close the lid of the appliance, set the "Stew" mode and the cooking time is 2 hours.
Delicious beef gravy in the microwave
In this way, it is worth trying to prepare the sauce for the side dish if there is no time to do it on the stove. Microwave the beef gravy very quickly.
Ingredients:
- veal or young beef - 500 g;
- onion - 1 small head;
- butter and tomato sauce - 2 tbsp / l each;
- lavrushki - 2 leaves;
- water or broth - 1 glass;
- salt pepper.
Step by step recipe
Rinse veal or beef, dry and cut into small pieces. Peel the onion and chop it. Place both ingredients in a microwave-safe bowl.
Add all the other ingredients you have cooked to the bowl. Pour the broth over the mass, salt and pepper it. Place the lid on the bowl and microwave to cook for 15 minutes. at the highest power.
Remove the gravy bowl from the oven, stir the ingredients, and place the bowl back in the microwave. This time, set a lower power, reducing its performance by 30% of the original. Cook the gravy for another 10 minutes.
Remove the bowl from the microwave again and let the sauce sit under the lid for a while. This gravy is best served with pasta.
