The recipe for the most delicious gravy with meat. Pork stew with gravy: the best recipes

Today we will prepare an appetizing and colorful dish of beef pulp and vegetables. Choosing a piece juicy meat without bones, quickly fry with a vegetable "mix", and then bring to fully prepared by simmering under a lid. From ordinary drinking water, canned tomato paste and a small amount wheat flour do delicious gravy. At the end, we supplement the ingredients with herbs and enjoy a delicious and hearty meal. The stew with gravy according to this recipe will appeal to lovers of both vegetable and meat dishes.

Ingredients:

beef (boneless pulp) - 500 g;
carrots - 1 pc.;
bulb - 1 pc.;
bell pepper - 1 pc.;
salt, spices - to taste;
cilantro or parsley - a small bunch;
vegetable oil- 2-3 tbsp. spoons.

For gravy:

flour - 1 teaspoon;
drinking water - 200 ml;
tomato paste - 1 tbsp. a spoon.

Stew with gravy and vegetables recipe with photo

How to stew beef with vegetables

Heat up a frying pan with 2-3 tablespoons of oil. Chop the peeled onion into small cubes and spread on a hot surface. Fry over moderate heat, stirring.
As soon as the onion softens, load the carrots grated with medium shavings into it. We pass the carrot-onion mixture for a couple of minutes, not forgetting to stir.
We cut the washed beef pulp into arbitrary pieces and put it to the vegetable "assortment". Fry everything together, stirring occasionally.
We wash the bell pepper, cut off the stalk, clean out all the seeds and soft partitions. We chop the vegetable into medium-sized cubes and load it with the rest of the ingredients of the dish when all the moisture released by the meat has evaporated. We continue to fry the contents of the pan until the beef is lightly browned. Next, pour drinking water so that it completely covers the meat. Bring the liquid to a boil, and then reduce the heat to a minimum, cover the pan with a lid and simmer the beef for about 40-50 minutes (until the fibers soften).
For gravy, pour 200 ml of warm, but not hot water. Adding tomato paste and sift the flour. Mix everything vigorously, getting rid of flour lumps. Pour the resulting mixture into a frying pan with already soft beef.
We throw salt, favorite spices and continue to simmer the stew with gravy over low heat for another 10 minutes. We wash the bunch of greens, dry it, finely chop it and add it to the beef for 5 minutes before the end of cooking.
Serve stew with gravy and vegetables, along with any side dish.

Enjoy your meal!

Gravy is the kind of sauce that makes the taste meat dishes richer and spicier. There are a lot of options for their preparation. Let's take a look at some meat sauce recipes with you.

Gravy for meat with flour

Ingredients:

milk - 100 ml;
butter - 1 teaspoon;
salt, spices - to taste;
flour - 1 tbsp. a spoon;
water.

Cooking

Pour some milk into a small saucepan, dilute it by half with water and bring to a boil. After that, add butter, put salt and spices to taste. In a separate plate, stir the flour in a small amount of water so that no lumps form, and pour the mixture into the gravy in a thin stream. Reduce the heat and cook the mass, stirring constantly until the gravy thickens.

Sour cream sauce for meat

Ingredients:

onion- 3 pcs.;
sour cream - 250 ml;
flour - 3 tbsp. spoons;
water - 1 tbsp.;
meat broth- 0.5 st.;
salt, pepper - to taste;
vegetable oil - for frying;
greens - for decoration.

Cooking

How to cook gravy for meat? We clean the onion, finely chop and lightly sauté in vegetable oil until golden brown. Then reduce the heat to a minimum, pour the broth, close the lid and simmer for 20 minutes. Add flour, salt and pepper to sour cream to taste. Mix everything thoroughly until homogeneous mass and then pour in a thin stream warm water. Now we mix sour cream with onions, add fire and continuously stirring, bring the mixture to a boil. We spread the gravy in a gravy boat, add finely chopped greens and serve with meat.

Ingredients:

tomato paste - 2 tbsp. spoons;
water - 2 tbsp.;
onions - 1 pc.;
garlic - 2 cloves;
salt, pepper - to taste;
fresh herbs- optional.

Cooking

How to make gravy for meat? Pour a little into a small saucepan boiled water and put it on the stove. Then we lay tomato paste, mix thoroughly low fire bring the mixture to a boil. We clean the onion from the husk, cut into half rings. We clean the garlic, pass through the press. Wash parsley thoroughly, pat dry with paper towels and chop finely. Now gradually lay out the seasonings in a saucepan with boiling tomato paste, salt and pepper to taste. Remove sauce from heat, cover with lid and let cool for 30 minutes. We shift the prepared tasty gravy to the meat into a gravy boat and serve it to the table.

Gravy is a dish that will always help out the hostess. You can use it for various side dishes. For lunch - serve with rice, and for dinner, flavor potatoes or pasta with hearty gravy. She is perfect for vegetable dishes, and to various cereals. Mushrooms, vegetables, fish and, of course, meat can serve as the basis for gravy. Using meat to make gravy will be the topic of this article.

Gravy with meat - best recipes

Consider several options for meat gravy. They are very simple, affordable for every hostess. At the same time, gravies are so good that they can easily decorate and flavor any side dish with their presence. The family will be happy to enjoy your culinary creations.

Recipe 1: Classic Meat Gravy

This is a variant of the traditional meat sauce. The ingredients used in the recipe are the most common. Just as easy is the preparation of the dish. Having made it once, you will forever refuse porridge or potatoes without a tasty and satisfying gravy.

Required Ingredients:

- meat (0.5 kg);

- two onions and carrots;

- a little flour - literally one tablespoon;

- tomato paste, approximately - 4 tbsp. l. The amount can be changed based on your taste preferences.

In addition, you will also need vegetable oil and, as usual, salt and pepper.

Cooking method:

Wash the meat, cut.

Peel carrots and onions, chop: onions - with a knife, and carrots - on a grater.

Heat a frying pan with oil poured into it, put the meat there. Fry it not only until it appears golden brown, and almost to full readiness.

Add carrots and onions to the meat, fry them together.

Put the flour and tomato paste into the pan, mix vigorously in order to avoid the appearance of lumps.

Sprinkle with salt and pepper, pour in a little water, stir.

Cover the dishes in which the gravy is cooked, cover and leave on fire (preferably slow) for a quarter of an hour. Don't forget to stir.

Recipe 2: Gravy with meat

This delicate gravy will complement any side dish. Everyone will like it, even children. If you use chicken meat as the main ingredient, and even remove the skin from it first, you can be sure that such a gravy will turn out not only tasty, but also dietary.

Required Ingredients:

- meat (500 g);

- one full tablespoon of tomato paste, flour and sour cream;

- one onion and one carrot;

— Bay leaf;

- peppercorns;

- vegetable oil.

Cooking method:

Meat, and it can be pork, beef or chicken, wash and cut into small pieces.

Peel carrots, onions.

Finely chop the onion.

Grate carrots.

Initially, just put the meat on a preheated pan. No need to add oil - let it stew in own juice. Thus, bring it to half-readiness.

Add carrots and onions to the meat, simmer everything together. Add oil of your choice. If the meat is fatty, you can do without additional fat.

But you need to add water - about a glass. Simmer until fully cooked.

Half fill the glass with water, add tomato paste, flour, sour cream. Mix.

Salt the meat, add a bay leaf and a few peppercorns to its taste.

Gradually pour the mixture from the glass into the meat, while constantly stirring it.

If the gravy is thicker than you expected, add a little more water.

Simmer everything together for five minutes. delicious meat sauce ready.

Recipe 3: Chicken Gravy

Sour cream used in this recipe, makes the gravy very tender, just creamy. And champignons fill it with an unusually pleasant aroma. By the way, you can use here not only champignons, but any other, your favorite mushrooms. Their number can be increased. From this, the taste of the dish will only improve.

Required Ingredients:

- chicken fillet (500 g);

- sour cream (1 glass);

- bow (1 pc.);

- champignons (200 g);

- flour (2 tablespoons);

- dill greens (1 bunch);

- Bay leaf.

Cooking method:

Wash the chicken meat, cut into pieces.

Put on a dry heated frying pan, stew for ten minutes in its own juice.

Cut the champignons and peeled onions, put them to the meat, fry everything together for another fifteen minutes. This is just the time for which the mushrooms will be ready.

Fry flour in a pan, put sour cream there, add about 100 ml of water. Stir, bring to a boil.

Add to the bowl with chicken and mushrooms the resulting sour cream sauce, salt. To enhance the taste, put bay leaf, chopped dill, pepper.

Simmer over low heat for about ten minutes.

Recipe 4. Gravy with meat (beef) and mushrooms

The beef prepared according to this recipe is so fragrant and tasty that you will want to repeat this dish again and again. And over time, you will completely adjust it to your taste: find the perfect (according to your taste) amount of garlic and pepper, supplement it with your favorite seasonings and herbs.

Required Ingredients:

- beef (1 kg);

- red wine (half a glass);

- carrots (1 pc.);

- beef broth (1 cup);

- bow (1 pc.);

- 4 tablespoons of flour and butter;

- olive oil (2 tablespoons);

- champignons (300 g);

- garlic (3 cloves);

Cooking method:

Cut the washed beef into small pieces.

Sprinkle them with flour and put them in a pan with heated oil - olive and cream.

Fry until golden brown and remove from the pan. The oil in the pan should remain.

Peel onions, carrots.

Cut the onion and champignons: the mushrooms are large, literally in half, and the onion is smaller.

Grind carrots with a grater.

Send onions, carrots, mushrooms to the pan in which the beef was fried. Add minced garlic to it.

Fry for fifteen minutes, and then pour in the wine and broth, add salt and pepper to taste.

To this fragrant mixture add fried beef.

Simmer all ingredients together for five minutes.

Remove from heat, cover, leave for a third of an hour - let the meat be filled with the aroma of vegetables and champignons.

Chopped beef for gravy small pieces. Perfect Meat for her there will be a juicy tenderloin, in which there are no bones and layers of fat.

Carrots added to gravy not only improve its taste, but also give it a beautiful golden color.

Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine.

To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it.

When using chicken meat, remove the skin from it. This will allow you to get the most diet option chicken gravy.

It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out.

Do not salt the meat in advance - this worsens its taste and nutritional value decreases.

When frying meat, do not cover the pan with a lid. Do not stack the pieces of meat tightly together.

If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking.

The meat will turn out especially tender and soft if you keep it for several hours in milk.

When beating meat, do it on a board moistened with water.

Gravy - vernacular name sauce. The main purpose of this magnificent culinary invention is to give food a special juiciness and rich taste. Exists great amount gravy recipes that can be used for meat and meat products. Sour cream sauces are very popular, making the main dish soft and tender, as well as amazing mixtures of vegetables, herbs and spices.

Gravy recipes for meat

How to make sour cream sauce for meat

Sour cream with a fat content of 20–30% (1 l);

Soft butter (2 tablespoons); - wheat flour premium(2 tablespoons); - Salt and freshly ground black pepper to taste.

Boil sour cream over low heat in an enameled or cast iron bowl, stirring constantly. Heat a dry frying pan, quickly fry the sifted flour on it, then reduce the heat and add the butter with constant stirring. The flour should take on a golden color. If small lumps form, dilute the resulting mixture with a little cold milk, strain, then place it back in the pan and heat.

Carefully, in small portions, pour hot sour cream into the toasted flour mass, season with salt and pepper to your liking and mix everything thoroughly. Bring the sauce to a boil and serve hot. Such a sour cream mixture can be added not only to meat dishes, but also to fish, snacks, vegetables.

Ready-made gravy can be served in a separate bowl with fried or boiled meat and minced meat products, or poured over a dish. In addition, sauces are often used to stew or bake foods.

Tomato sauce for meat dishes

Tomato-based sauce is great for dishes from minced meat, for example, meatballs. They can water the garnish; it can also be placed meat balls and bake in the oven or bring the meat to readiness in a deep frying pan. For simple tomato sauce you will need:

Tomato paste (2 tablespoons); - onion (1 head); - carrots (1 pc.); - refined vegetable oil (2 tablespoons); - sour cream with a fat content of 20% (2 tablespoons); - spices, spices and herbs to taste.

Finely chop the onion, grate the carrot. Place chopped vegetables in cast iron pan and fry in vegetable oil (sunflower or olive) until golden brown. Add tomato paste diluted in two glasses of boiled water to the dishes, then spices and spices (for example, granulated sugar, a mixture of peppers, bay leaf, oregano). Let the gravy simmer for 2-3 minutes. over low heat, put sour cream in it and after 3 minutes. turn it off. The sauce is ready to use. Sprinkle fresh chopped herbs on the table before serving.

Gravy is a dish that will always help out the hostess. You can use it for various side dishes. For lunch - serve with rice, and for dinner, flavor potatoes or pasta with hearty gravy. It is perfect for vegetable dishes, and various cereals. Mushrooms, vegetables, fish and, of course, meat can serve as the basis for gravy. Using meat to make gravy will be the topic of this article.

Gravy with meat - the best recipes

Recipe 1: Classic Meat Gravy

Required Ingredients:

- meat (0.5 kg);

- two onions and carrots;

- a little flour - literally one tablespoon;

- tomato paste, approximately - 4 tbsp. l. The amount can be changed based on your taste preferences.

In addition, you will also need vegetable oil and, as usual, salt and pepper.

Cooking method:

Wash the meat, cut.

Peel carrots and onions, chop: onions with a knife, and carrots on a grater.

Heat a frying pan with oil poured into it, put the meat there. Fry it not only until golden brown, but almost until cooked.

Add carrots and onions to the meat, fry them together.

Put the flour and tomato paste into the pan, mix vigorously in order to avoid the appearance of lumps.

Sprinkle with salt and pepper, pour in a little water, stir.

Cover the dishes in which the gravy is cooked, cover and leave on fire (preferably slow) for a quarter of an hour. Don't forget to stir.

Recipe 2: Gravy with meat

Required Ingredients:

- meat (500 g);

- one full tablespoon of tomato paste, flour and sour cream;

- one onion and one carrot;

- Bay leaf;

- peppercorns;

- vegetable oil.

Cooking method:

Meat, and it can be pork, beef or chicken, wash and cut into small pieces.

Peel carrots, onions.

Finely chop the onion.

Grate carrots.

Initially, just put the meat on a preheated pan. There is no need to add oil - let it stew in its own juice. Thus, bring it to half-readiness.

Add carrots and onions to the meat, simmer everything together. Add oil of your choice. If the meat is fatty, you can do without additional fat.

But you need to add water - about a glass. Simmer until fully cooked.

Half fill the glass with water, add tomato paste, flour, sour cream. Mix.

Salt the meat, add a bay leaf and a few peppercorns to its taste.

Gradually pour the mixture from the glass into the meat, while constantly stirring it.

If the gravy is thicker than you expected, add a little more water.

Simmer everything together for five minutes. Delicious meat sauce is ready.

Recipe 3: Chicken Gravy

The sour cream used in this recipe makes the gravy very tender, just creamy. And champignons fill it with an unusually pleasant aroma. By the way, you can use here not only champignons, but any other, your favorite mushrooms. Their number can be increased. From this, the taste of the dish will only improve.

Required Ingredients:

- chicken fillet (500 g);

- sour cream (1 glass);

- bow (1 pc.);

- champignons (200 g);

- flour (2 tablespoons);

- dill greens (1 bunch);

- Bay leaf.

Cooking method:

Wash the chicken meat, cut into pieces.

Put on a dry heated frying pan, stew for ten minutes in its own juice.

Cut the champignons and peeled onions, put them to the meat, fry everything together for another fifteen minutes. This is just the time for which the mushrooms will be ready.

Fry flour in a pan, put sour cream there, add about 100 ml of water. Stir, bring to a boil.

Add the resulting sour cream sauce to the bowl with chicken and mushrooms, salt. To enhance the taste, put bay leaf, chopped dill, pepper.

Simmer over low heat for about ten minutes.

Recipe 4. Gravy with meat (beef) and mushrooms

Required Ingredients:

- beef (1 kg);

- red wine (half a glass);

- carrots (1 pc.);

- beef broth (1 cup);

- bow (1 pc.);

- 4 tablespoons of flour and butter;

- olive oil (2 tablespoons);

- champignons (300 g);

- garlic (3 cloves);

Cooking method:

Cut the washed beef into small pieces.

Sprinkle them with flour and put them in a pan with heated oil - olive and cream.

Fry until golden brown and remove from the pan. The oil in the pan should remain.

Peel onions, carrots.

Cut the onion and champignons: the mushrooms are large, literally in half, and the onion is smaller.

Grind carrots with a grater.

Send onions, carrots, mushrooms to the pan in which the beef was fried. Add minced garlic to it.

Fry for fifteen minutes, and then pour in the wine and broth, add salt and pepper to taste.

Add fried beef to this fragrant mixture.

Simmer all ingredients together for five minutes.

Remove from heat, cover, leave for a third of an hour - let the meat be filled with the aroma of vegetables and mushrooms.

It is advisable to cut the beef for gravy into small pieces. The ideal meat for her will be a juicy tenderloin, in which there are no bones and layers of fat.

Carrots added to gravy not only improve its taste, but also give it a beautiful golden color.

Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine.

To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it.

When using chicken meat, remove the skin from it. This will allow you to get the most dietary chicken gravy option.

It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out.

Do not salt the meat in advance - this worsens its taste and nutritional value decreases.

When frying meat, do not cover the pan with a lid. Do not stack the pieces of meat tightly together.

If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking.

The meat will turn out especially tender and soft if you keep it for several hours in milk.

When beating meat, do it on a board moistened with water.