Beef gravy with tomato paste. Pork gravy without tomato paste recipe Gravy with tomatoes and meat

As for me, I buy beef relatively rarely, most often when a "good" and fresh piece catches my eye. And I always cook several dishes, but among them there is always one thing - beef gravy. I don’t even know if this is a cry from childhood memories, or something else, but one thing I can say for sure - I am madly in love with beef gravy with various side dishes. After all, beef in gravy turns out to be insanely tender, and a large amount of gravy itself with tomato paste and various spices makes this dish somehow special, along with its simplicity...

Ingredients

To make Beef Gravy with Tomato Paste you will need (serves 4):

400 g beef tenderloin;

150-250 g of water;

2 large carrots;

2 tomatoes (pulp);

1 large head of red onion;

2-3 tbsp. l. tomato paste;

2-3 tbsp. l. acute lecho (optional);

1-2 tbsp. l. vegetable oil (for frying);

1-2 cloves of garlic;

1-2 bay leaves;

2-3 peas of black pepper;

sprigs of thyme - to taste;

salt, a mixture of peppers, red sweet paprika - to taste;

cumin, zira - to taste.

Cooking steps

Remove the skin from the tomatoes, cut into cubes (you can use ready-made tomato pulp) and add to the beef. Add also salt, a mixture of peppers, peppercorns, bay leaf, red paprika, cumin, zira and thyme sprigs. Mix. Reduce heat to medium, cover and cook for 10-15 minutes.

Add the tomato mixture to the beef, mix, if necessary, add salt and spices to taste. Cook the gravy over low heat and cover for about an hour (time depends on what kind of meat you are using and how coarsely chopped it is), stirring the gravy occasionally and adding water as needed.

Tender and very tasty beef gravy with tomato paste is ready. Bon appetit!

Eat with pleasure!

Baked or stewed meat in tomato sauce - delicious and universal dish Perfect for lunch and a hearty dinner. Garnished with potatoes in the form of mashed potatoes, pasta, rice, buckwheat porridge.

Meat in tomato sauce, regardless of the method of preparation, is tender and juicy, as the tomato is able to soften the fibers of any meat. Pork is especially popular, but if you have reasons to choose beef, you can take it.

One and a half hours of spent time, several available simple products and what is the result! It is unlikely that anyone will appreciate the work, and, be sure, everyone will ask for supplements.

Meat in tomato sauce - general principles cooking

Cooking begins with preparing the meat. To preserve its juiciness, sliced ​​​​pulp is fried in hot oil until blush. They do this at maximum heat, and the pieces of meat are laid out, slightly retreating from each other. If there is no suitable frying pan, frying is done in parts. You can’t cook a lot at once, the accumulation of meat juice will prevent quick browning, and the pieces will simply dry out.

The basis of tomato sauce is usually pasta diluted with water or broth. In the season of fresh vegetables, it can be supplemented with a thin puree of fresh tomatoes.

The sauce is often prepared separately, after which it is poured over to the meat, which is then stewed or baked in it. Meat in tomato sauce can be cooked even in the simplest slow cooker equipped with the “Stew” function.

To get a more nutritious dish, it is supplemented with vegetables or beans. From vegetables, onions and carrots, sweet peppers, eggplants are most often used.

The taste of the main dish is highly dependent on the sauce. Pasta diluted with ordinary water makes it lean, so if you have broth, it is better to use it, and sauté the vegetables added to the sauce in high-quality vegetable oil.

Classic stew in tomato sauce recipe

Ingredients:

Pork neck - 600 gr.;

Two spoons (60 gr.) Tomato;

Two large bulbs;

Oil, non-aromatic - 3 tbsp. l.;

Spices - not sharp, unsharp.

Cooking method:

1. Cut off the film from the meat, rinse, dry well with a towel and cut into small slices.

2. In a frying pan, until a white haze appears, we calcine the oil and dip the pieces of pulp into it. Fry over high heat, stirring frequently until golden brown.

3. Add randomly chopped onion to the meat. It can be small slices or thin quarters of rings. Fry until the onion is golden brown and pour hot water. Cover the pan with a lid and let it simmer on low heat. We simmer for about a quarter of an hour.

4. When the pork becomes soft and part of the broth evaporates, add some salt, add the tomato and a little ground pepper. Stir and continue cooking, no longer covering, and setting the heat to below medium. When most of the sauce has evaporated, remove from heat.

Stewed meat in tomato sauce with pineapples

Ingredients:

Steam pork pulp - half a kilo;

Bank of canned pineapples;

50 ml of very high quality vegetable oil;

Three tablespoons of tomato paste;

Two tablespoons of dark soy sauce;

Two large spoons of dry starch.

Cooking method:

1. Cut the washed and dried meat into oblong pieces, not too thin. Wet them again with a towel and put them in a bowl. Add starch, mix thoroughly with a fork. We try to ensure that the meat slices are completely covered with it.

2. Place a thick-walled frying pan on strong heat. Pour oil into it and heat it up. As soon as a white haze appears, dip the breaded pieces of pork into the hot fat. We do not reduce the fire, we turn the pieces over as soon as a dense crust forms on them.

3. Put the meat fried on all sides in a bowl and set aside.

4. Drain syrup from a jar of pineapples into a clean pan, add soy sauce and tomato. While stirring, bring the sauce to a boil over moderate heat and put the fried meat into it. Simmer under the lid for ten minutes, not letting it boil intensively.

5. Add chopped pineapples to the meat and continue to warm for five minutes, still under the lid, but already at minimum heat.

Meat in tomato sauce with beans in a frying pan

Ingredients:

Red beans - two glasses;

400 gr. pork with thin layers of fat;

Two large carrots;

a tablespoon of sugar;

Ground hot pepper;

60 gr. unsalted thick tomato.

Cooking method:

1. Pour beans cold water and leave for at least 6 hours, then rinse and boil in clean water until tender. We do not add salt to the water, cook under the lid and do not let it boil intensively, otherwise the outer shell of the grains will crack.

2. Prepare the vegetables: chop the carrots with a coarse grater, finely chop the onion.

3. Cut the meat into small, slightly oblong pieces. Season with spices to taste, add salt. Place in hot oil in a frying pan and fry on all sides.

4. We shift the chopped vegetables to the meat and continue to cook while stirring.

5. Having achieved softening and golden coloring of vegetables, put a tomato diluted with 50 ml of water. We adjust the taste of the sauce with salt and sugar, add red pepper for spiciness. We leave the meat in the sauce under the lid, over low heat.

6. Not earlier than ten minutes later, put the boiled beans and add a little of the remaining broth. Bring to a boil, then simmer over low heat for three minutes.

Meat in tomato sauce in the oven

Ingredients:

Veal or pork tenderloin - kilogram;

900 ml thick tomato puree;

Large onion head;

Eight tablespoons of vegetable oil;

Spices "For meat in the oven."

Cooking method:

1. With a sharp narrow knife, cut the pulp perpendicular to the fibers into slices, finger-thick. Lightly beat off and fry on both sides. We make the fire as high as possible, and heat the fat well to quickly brown the meat. We put the fried pieces in a high refractory form.

2. Finely chop the onion, sauté in oil until brightly colored and transfer to the meat.

3. We breed a tomato by adding 200 ml of cold water to it. Add some spices, stir and pour the meat with this sauce.

4. We place the form on the grill installed in the oven. Cook the meat for 45 minutes, when heated to 180 degrees, then turn the pieces over and hold the same amount until cooked. We check with a puncture of a knife or other sharp object.

Meat in tomato sauce: a recipe for tender beef for a slow cooker

Ingredients:

Loin of beef - 400 gr.;

Large bulb;

30 milliliters of oil;

Thick tomato - 50 gr.;

A spoonful of medium-sharp adjika;

30 gr. white flour;

Five sprigs of parsley;

A mixture of ground aromatic peppers.

Cooking method:

1. Pour vegetable oil into the bowl, select the frying option on the instrument panel.

2. Cut the dried beef into medium-sized pieces of arbitrary shape. Dip the meat into the bowl as soon as the oil warms up well.

3. Fry the beef, stirring occasionally, and add finely chopped onion, chopped garlic. Mix everything well and add water to the meat. For two hours, we transfer the mode earlier to “Extinguishing” and close the lid.

4. After half the time, add a mixture of tomato, flour and adjika to the meat. Season with a mixture of peppers, add, carefully stir everything. Five minutes before completion, we introduce finely chopped parsley.

Meat in tomato sauce with vegetables

Ingredients:

Medium-sized eggplants, fresh - 450 gr.;

Half a kilo of meat (pulp);

300 gr. sweet pepper;

One large carrot;

200 grams of bitter onion;

Chopped basil, black pepper, crushed coriander - 1/4 tsp each;

150 ml of rich broth;

One and a half tablespoons of a tomato or two fresh tomatoes;

Sunflower oil;

Dried dill.

Cooking method:

1. Rinse the eggplants, cut them into centimeter-thick semicircles and dip them into salted water. From above, so as not to float, cover with a plate and stand for half an hour. We wash the vegetables well and put them on a sieve.

2. We cut the eggplant into wide strips, the carrot into quarters of the rings, and the onion into slices at our discretion.

3. Fry the meat in oil in a deep saucepan, then add vegetables to it and cook over medium heat for three minutes. Pour water, close the lid, simmer the meat with vegetables over low heat until the meat is almost cooked.

4. Put a tomato or grated pulp of tomatoes in a saucepan, mix. Add broth or water if necessary.

5. Add lightly squeezed eggplant and chopped pepper to the meat. Season with black pepper, add dried dill, add some salt and simmer until the eggplant softens.

Meat in tomato sauce - cooking features and recommendations

The finished dish will look neater if the meat is cut into pieces of the same thickness and size.

Before lowering the meat into the boiling oil, dry it well with a towel, otherwise the hot fat will splatter when it comes into contact with the wet flesh.

For density, add flour or starch to the diluted tomato, you can simply roll the pieces of pulp in flour before frying.

Use spices, garlic, fresh or dried dill, spices. They will improve the taste of the dish and saturate it with their aroma.

Fresh herbs do not have to be added to the dish being prepared, you can sprinkle it when serving.

The simplest dish of meat in a tomato. You will need meat, tomatoes, salt, oil. Heat the oil in a pot, fry the chopped meat in two or three portions. Fill the cauldron a third with chopped tomatoes, put the meat slices on top of them to the top with another layer of tomatoes. Salt, cover tightly with a lid, put on the weakest fire for two hours. Check the readiness of the dish, and mix it, add salt to the norm, add crushed garlic and black pepper. The fresher and more natural the products, the tastier the food will be!

Every experienced housewife knows that the simplest side dish can be turned into a delicious dish with the help of gravy. The options are many, from bright creamy garlic dressings to gourmet fish sauces. The most successful, quick and everyday option is considered to be gravy with meat and tomato paste. She prepares from different varieties meat - in pieces or in minced meat. It will take quite a bit of time to create such a gravy, as well as efforts on the part of the hostess. The minimum set of ingredients, the most standard culinary actions - and in half an hour plates with a delicious dinner will already appear on the table.

The sauce has several important advantages: firstly, by combining it with a side dish, you can get a complete dish; secondly, the meat sauce is very nutritious, so no one leaves the table hungry; thirdly, the sauce is so tasty that even the most capricious little gourmets eat it with pleasure.

You will need:

• Minced meat - 300 g
• Onion - 1 medium onion
• Carrots - 1 medium piece
• Garlic - 2 cloves
• Tomato paste - 2 tablespoons
• Wheat flour - 1 tablespoon
• Boiled water - 200 ml
• Sunflower oil - 2 tablespoons
• Ground black pepper - to taste
• Salt - to taste

Servings - 4

Cooking time - 30 minutes

Choice value

If the plans are to prepare a really tasty gravy with minced tomato paste, the main task of the hostess is to choose the right minced meat. The ideal option is to buy meat for the subsequent preparation of minced meat at home. Considering the pieces presented on the counter, it is necessary to pay attention to their condition. High-quality fresh meat, with a slight pressure on it, quickly restores its shape. If, after such an action, a dent remains on the piece, it is not worth the risk. Another important point: the meat should not be dry, with an incomprehensible coating.

Sauces and minced meat dishes of this kind are not only tasteless, but also dangerous to health. But the main thing to consider is the smell. Feel free to ask the seller to give you the opportunity to sniff the vending piece.

Tomato paste is an essential ingredient in the sauce. It can be supplemented with fresh tomatoes, but in no case should they be replaced. If there is still no trust in the pasta, it is prepared independently, using tomatoes in their own juice.

Innings

Meat sauce is considered one of the most versatile. It goes well with the maximum set of side dishes that we most often cook. The most successful delivery methods are listed below:

1. Most often, the recipe is used as a sauce for spaghetti. It turns out a classic dish that can be found in the menu of restaurants and cafes. There are three options for serving: gravy is added to each serving, on top of pasta laid on a plate, served in a separate gravy boat, or used to make pasta. By the way, it is not at all necessary to cook only spaghetti, you can choose other pasta - horns, vermicelli, feathers, shells.
2. Another good companion for the sauce is cereals, in particular buckwheat and rice. For such side dishes, instead of minced meat, it is recommended to use finely chopped meat so that the dish does not turn out to be too textured. A light side dish combined with minced meat gravy results in a hearty, tasty and balanced dinner.
3. Mashed potatoes, as well as fried or boiled potatoes. Of course, this option turns out to be a bit heavy, but the flavor combination is excellent!

In an effort to cook something unusual for their household, housewives often get carried away with complex, tedious recipes. In fact, the real taste is in simplicity, because to prepare an amazing meat sauce with tomato paste, the most ordinary products and a little time are enough.

Bon appetit!

In contact with

Step by step cooking delicious gravy with tomatoes and ketchup

Wash the meat under running water, dry it with a cotton towel and cut into small pieces.

Wash tomatoes, remove skins. To do this, we make shallow cuts on the “crown” of each tomato to make a cross. Dip the vegetables for 10 seconds in boiling water. Then remove the tomatoes with a slotted spoon and put them in a bowl of cold water. Now it will be very easy to remove the skin from the tomatoes.

Pour a couple of tablespoons of vegetable oil into a preheated pan and put pieces of meat in it. Soon a lot of liquid will stand out from the meat. Wait until it is all evaporated and let the meat fry, quite a bit, until golden brown on the sides.

Cut the tomatoes into small pieces, chop the onion into half rings and add to the pan to the meat. Stir, fry for 7 minutes until the onion becomes transparent, and the tomatoes release juice.

Add ketchup, mix the contents of the pan, cover with a lid, reduce the heat and simmer for 20-30 minutes until the meat and vegetables are very soft. If you want the meat gravy to be more liquid, you can add half a glass of water or meat broth to it.

Appetizing, very fragrant and, believe me, a truly hearty meat sauce is ready! Serve it with any side dish.

Delicious meat sauce with tomatoes and ketchup will make a wonderful duet with porridge, potatoes or rice. It can be served both hot and chilled. Great result for the dinner table. Bon appetit!

Step 1: prepare the meat.

We wash the pork pulp under warm running water. Then, holding the meat with your hands, let the water drain and then put it on a cutting board. We clean the pork with a knife from the tendons and the film. Then we cut the meat ingredient into approximately the same small pieces, no larger than 2.5-3 centimeters so that during cooking in a pan, it is fried equally on all sides. We shift the meat pieces into a free bowl. Attention: if you have frozen meat, it must be thawed before room temperature. Never defrost meat in microwave oven or in hot water, as this may affect the taste of the dish.

Step 2: prepare the bow.

Using a kitchen knife, peel the onion from the husk and then wash it under running water. We shift our ingredient to a cutting board and, using the same sharp equipment, cut the vegetable into small squares, length no more than 5-7 millimeters. Transfer the chopped vegetable ingredient to a free bowl.

Step 3: prepare the carrots.

Taking advantage kitchen knife, peel the carrots and wash them well under warm running water. Then, using a coarse grater, we rub our vegetable ingredient with straws and put it in a container with chopped onions. Attention: If desired, you can cut the carrots into small cubes.

Step 4: prepare parsley.

We sort the parsley greens and rinse under running water. Lightly shake off the water and transfer to a cutting board. With the help of a knife, our ingredient is finely chopped and transferred to a free plate.

Step 5: Cook the meat with the tomato sauce.

Take a frying pan with high sides and pour vegetable oil into it. We put the container on medium heat. When the oil is hot, use a tablespoon to transfer the pork from the bowl to the pan, holding it with an oven mitt. Periodically stirring the meat pieces on all sides with a wooden spatula, simmer them over medium heat until the meat releases the juice. Then we make the fire below medium and continue to simmer the meat ingredient under the ajar lid until the pork is golden brown. Then we transfer the chopped onions and carrots to the same container. Stew the vegetables with the meat ingredient over low heat under the lid ajar until the onions and carrots become soft. To prevent the vegetables from burning during frying, constantly stir them with a wooden spatula. When the onion becomes golden in color, add the bay leaf to this container, salt and pepper to taste. Then pour water into the same pan and, using the same kitchen equipment, mix all the ingredients well together. When the liquid boils, add ketchup and sugar to the mixture. And again, stirring all the ingredients with a wooden spatula, we continue to simmer them over medium heat for 10-15 minutes. When the liquid boils away and the contents of the pan are reduced by a third, we shift the finely chopped parsley to the meat and vegetables. We tightly cover the container with a lid, turn off the burner and let the meat with vegetables and tomato sauce brew for 10-15 minutes. The readiness of the dish can be checked with a fork: if you pierce a piece of meat with it and it is soft, then the dish is ready.

Step 6: Serve meat with tomato sauce.

We transfer the finished hot meat with tomato sauce to a deep dish and serve it to the table. As a side dish you can serve with our dish mashed potatoes, vermicelli, buckwheat or rice porridge. When you put meat on your plate with a side dish, do not forget to put fragrant tomato sauce, as it is it that gives our meat dish an amazing taste. Enjoy your meal!

- - In addition to bay leaves and black pepper, you can use other seasonings and spices to your taste, for example: paprika or a special seasoning for meat, to prepare our dish.

- - Basil also gives the meat a piquant taste. It can also be used in gravy.

- - Our dish can be prepared from any meat: beef, chicken or turkey.

- - Ketchup for making tomato sauce can be replaced tomato sauce or fresh chopped tomatoes.

- - Fresh parsley can be replaced with dried herbs.