Meat sauces - general principles and methods of cooking
Undoubtedly, any meat is very tasty, if it is properly cooked. But even the tastiest piece seems to lack something. Yes, it is the sauce that asks for it, and aggressively. What kind of sauce to serve with meat, because there are so many of them that in all their lives do not try. Here you can rely on your own intuition and taste preferences, because so many gravy are combined with meat. But you need to know that hot or sour (sweet-sour) sauces based on berry or fruit puree - cranberries, cherries, lingonberries, cherry plums, apples or with vinegar or lemon juice are better suited for fried or fatty meats. For lean or boiled meat can be served creamy, sour cream, mustard, tomato. Cream or milk sauces are great for roasting meat in the oven.
Meat sauces - food preparation
If the sauce is prepared from fruits or berries, they must first be boiled to complete softness, and then grind with a mixer or blender so that the consistency of the gravy is smooth. If the sauces are prepared on the basis of ru (oil-flour mixture), then the flour must be calcined in a dry frying pan or fry in butter, and then mixed with liquid - broth, milk, cream, tomato juice.
Meat sauces - the best recipes
Recipe 1: Onion Marmalade Sauce
A great addition to any grilled meat or cheese. The unusual combination of sweet onion sauce and meat and its pleasant aftertaste will not leave indifferent those who like to eat tasty food. Prepared from simple and affordable ingredients, in a glass jar in the refrigerator can be stored for two or three months, even up to six months. In the recipe indicated red onions, for his lack of it is possible to take the usual bulb or shallot, it is also called family. Spice lovers can add a pinch of spices at their discretion - ground bay leaf, thyme, rosemary, coriander, cumin or cloves.
Ingredients: red onion - 1 kg, olive oil - 50g, sugar - 75g, dry red wine - 100ml, salt, wine (berry) vinegar - 4 tables. spoons.
Method of preparation
Onions cut into rings or half rings and fry in olive oil for about five minutes. It is necessary to make sure that it does not burn, otherwise the sauce will get an unnecessary taste of bitterness. Add the rest of the ingredients to the bow, mix and boil over a very low heat for about an hour. Periodically interfere so that the mass does not burn. During this time, onions should become sticky and transparent, and marmalade thicken and be similar in texture to jam. You cannot overpower it in one sitting, so cooled sauce should be packaged in small jars and stored in the refrigerator.
Recipe 2: Cranberry Sauce
Sweet and sour cranberry sauce perfectly emphasizes the unparalleled taste of both lean and fatty meat. It also successfully combines with bird, game or fish. It can be stored for several weeks in the refrigerator. Both fresh and frozen berries will do. Frozen cranberries should be thawed before cooking. To make the sauce have more acidity, the amount of sugar can be slightly reduced by adding not a full glass, but half or two thirds.
Ingredients: sugar - 1 stack, water - 1 stack, cranberries - 2 stack.
Method of preparation
Prepare the syrup. Stir sugar in water and boil for five minutes. Grind cranberries in a blender and shift into syrup. Let it boil and, making a small fire, cook for six or seven minutes, stirring constantly.
Recipe 3: Apple Meat Sauce
From a simple and affordable recipe it turns out very tasty sauce. It can be served with any meat - boiled, baked, fried. Apples are better to take sour-sweet, for example, Antonovka. If the apples are very sweet, you can add the juice of half a lemon to the sauce, and sprinkle with a pinch of cinnamon to add spice.
Ingredients: apples (0.5 kg), water - 0.3 l, granulated sugar or powder - 50g, 0.5 lemon.
Method of preparation
Peel the apples and remove the core. Cut into pieces and boil in water with sugar. Boil will have about 20 minutes, until they become completely soft. The mass can be rubbed through a sieve, but it will be much easier and faster to grind it with an ordinary tolkushka or blender. Cool it down.
Recipe 4: Tirray Meat Sauce
Very tasty sauce for meat. Also suitable for dumplings, shrimp, fish. Prepared on the basis of soy sauce. Tyrrhea is common in Asian cuisine, especially Chinese and Korean. The sauce is slightly salty and quite spicy, so it is ideal for fresh meat. The recipe contains vinegar essence (70%), it is the essence that is needed, not to be confused with the usual 6 and 9 percent table vinegar. Ingredients: soy sauce - 200 ml, ground chili pepper (hot red) - 2 tsp., 5 medium cloves of garlic, black pepper - 1 tsp., A large bunch of cilantro (parsley), sugar 1 tbsp. l., 1 tea.l. cilantro and coriander seeds, 1 tbsp. essences acetic (70%).
Method of preparation
Greens finely chopped with a knife, garlic can be crushed on a fine grater. Grind the seeds with a pestle or grind in a coffee grinder, blender. Further, all the ingredients are mixed. The sauce is almost ready, it remains only to insist. It takes about an hour, then you can serve.
Recipe 5: Spicy Sour Cream Sauce for Meat
Quite a simple recipe, but it turns out delicious, like in a restaurant. Suitable for any meat, especially beef, pork and game. If you like spicy taste, you can add your favorite condiments or spices.
Ingredients: a glass of broth and sour cream, tomato paste - 1 table.l, flour - 2 tablespoons, pepper, butter (for passaging) - 50g, 2 onions, salt, ground paprika (Red pepper).
Method of preparation:
Spread the butter on the butter until golden brown, add the finely chopped onion, tomato paste and fry for two or three minutes, stirring the mixture constantly. It is better to make a small fire so that the mass does not burn.
Pour in broth, sour cream and cook for seven or eight minutes. During this time, salt and pepper. If you wish, you can add spices to taste or add a bit of any spicy sauce - a couple of teaspoons.
Recipe 6: Sauce for a quick and dirty meat
The sauce is prepared without heat treatment. All the ingredients you just need to mix, pre-milled greens and garlic. Instead of sour cream, you can take yogurt, unsweetened yogurt. Excellent seasoning for kebabs, boiled or baked meat.
Ingredients: sour cream and mayonnaise for 150g, bunch of dill or parsley (cilantro), a pair of cloves of garlic, a pinch of paprika, black pepper, chili (hot red), turmeric.
Method of preparation
Finely chop the greens, chop the garlic on a grater or garlic press. All components are very thoroughly mixed. Add salt if required.
