The best way to diversify any garnish of vegetables , cereals or pasta is to cook for it. A thick sauce on a different basis turns out to be even more saturated if you supplement it with meat. In the course can go beef, any game and even chicken (red meat) - will be guaranteed tasty. More information on how to cook sauce with meat, we will tell in this material.
How to prepare a gravy with meat and flour?
Ingredients:
- beef - 540 g;
- butter - 25 g;
- red onion - 65 g;
- champignons - 470 g;
- garlic teeth - 2 pieces;
- soy sauce - 15 ml;
- flour - 15 g;
- beef broth - 365 ml;
- dried thyme - 1 teaspoon.
Preparation
Divide the beef into thin strips. Well warm up the brazier, melt the butter in it and fry the meat as quickly as possible so that it only has time to grasp the rosy crust from the outside. Then shift it to a separate plate, and in the brazier, do not wash it, fry the chopped onions. When the pieces of the latter become transparent, put the mushrooms, let the moisture come out of them and sprinkle all the flour. Pour in the soy sauce, add the thyme and begin to gradually pour the broth, diluting the gravy. Return the meat to the sauce and leave it to languish until thick.
How to cook sauce with meat for pasta?
The best gravies to pasta contain meat in its composition, which is one Bolognese? Today we will keep some elements of this classic sauce, making an original, no less tasty sauce.
Ingredients:
- onion - 75 g;
- minced meat - 480 g;
- olive oil - 15 ml;
- butter - 35 g;
- red wine - 65 ml;
- wine vinegar - 5 ml;
- meat broth - 230 ml;
- cream - 35 ml;
- flour - 10 g.
Preparation
Start cooking with vegetable fry, consisting of only chopped onions. To the salted onion mixture, add the minced meat and increase the heat. When stuffing noticeably brown, pour vinegar and wine, and then scrape off all the sticky pieces from the bottom of the frying pan. Let the alcohol evaporate almost completely, then sprinkle the contents of the pan with flour and pour the broth. Leave the sauce boil over medium heat until thickened, and then mix immediately with freshly baked pasta.
If you do not know how to cook sauce with meat in a multivark, then adapt this recipe by doing all the same manipulations in the "Baking" mode.
How to cook a quick and tasty sauce with meat?
Ingredients:
- onion - 135 g;
- garlic - 2 teeth;
- flour - 15 g;
- dark beer - 475 ml;
- Worcestershire sauce - 15 ml;
- tomato paste - 15 g;
- sugar - 5 g;
- stewed in 180 g.
Preparation
Take a little fat from the jar with stew and, melting it, use for dressing onions with garlic. When the roast is browned, sprinkle all the flour and dilute the flour mixture with beer. Add the sugar, tomato, wooster and put the stew. Leave the sauce on the fire for 15 minutes.
How to cook sauce with meat for mashed potatoes?
Preparing this sauce takes more time than cooking puree, but every minute of this process will be worth it.
Ingredients:
- a handful of fresh thyme with oregano and rosemary;
- garlic - 5 teeth;
- onion - 270 g;
- beef (scapula) - 890 g;
- butter - 60 g;
- a bottle of dry red wine.
Preparation
Rinse the beef shovel with onions in butter, squeeze out the garlic, salt everything and add the sliced herbs. Pour the contents of the brazier with a bottle of dry wine. After waiting for the boil, reduce heat and cover the dishes with a lid. Simmer the meat for at least 2 hours, waiting for the time when the pieces begin to break down into fibers.