True gourmets know that it is the sauces that give the meat dish its unique taste. Due to the abundance of all kinds of store-bought sauces, housewives do not often prepare homemade sauces. And in vain: sauces for meat are made very quickly, and how delicious they are - you will lick your fingers!
In all recipes, use one tablespoon of flour, and the broth must be hot!
Red. Fry a tablespoon of flour in a small saucepan with a tablespoon of butter, add tomato paste to taste. Then gradually, in a thin stream, pour in a couple of glasses of meat broth, stirring continuously so that there are no lumps in the sauce. Chop parsley root, onion, small carrot, add to the total mass, boil for 15-20 minutes, salt to taste. At the end, pour in a couple of tablespoons of any red wine.
Tomato. Peel a small onion and carrots, chop, mix with flour, fry in a tablespoon of butter, mix with tomato paste (half a cup), pour in a large glass of broth and simmer for about 10 minutes. Then salt the sauce, add a little adjika, butter and mix well.
Onion. Mix and fry flour and a tablespoon of butter, dilute with a couple of glasses of meat broth. Finely chop two or three onions, fry in butter in another skillet. Put a couple of tablespoons of tomato paste, salt and pepper, pour in a couple of tablespoons of vinegar, put some chopped pickled cucumbers. Combine both sides of the sauce and simmer together for 5 minutes.
Sour cream. Fry the flour with a tablespoon of meat broth, add half a glass of sour cream, cook for no more than 5 minutes. Then drip some freshly squeezed lemon juice.
White. Fry the flour in butter, gradually pour in 2 cups of chicken broth, keep it on low heat for 5 minutes. Remove from the heat, add the yolk from one egg, a small lump of butter, and a couple tablespoons of fine capers.
