Beef stew with gravy

Dishes of beef stew are good because almost any part of beef carcass is suitable for their preparation. The only exceptions are shanks, groin and trimmings.

But for stewing, it is better to use the meat of the back leg, shoulder blade, and trim.

Quenching allows even old meat to become soft. Of course, if you approach this process correctly.

Subtleties

• Gravy improves the taste of any meat. Dry beef cooked in sauce becomes soft and juicy.
• Stewed beef with gravy is recommended to be served with dry side dish: crumbly rice, buckwheat. Fresh pasta with beef gravy becomes very tasty.
• By including various spices and spices in the gravy, you can vary the taste of beef dishes.
• Most often, beef is stewed with onions, carrots, bell peppers. You can also add eggplants, zucchini, squash.
• Gravy for beef stew can be cooked on sour cream, from tomatoes, with the addition of flour or starch.
• Flour makes gravy more thick, similar to sauce.
• Practically all spices are suitable for beef with gravy: basil, dill, cilantro, parsley, coriander, cumin, zira, hops-suneli, red pepper and black garlic.
• When adding a particular spice, you need to take into account the tastes of all family members, and also pay attention to whether herbs are combined with each other and with other ingredients.
• If you stew beef in sour cream sauce, you need to use a minimum of spices. Sour cream goes well with pepper, dill, cumin, garlic, onion. Lovers of more fragrant spices can add a little saffron or curry.
• Tomato gravy becomes very tasty thanks to marjoram, adjika, hops-suneli, coriander. It will acquire a brighter color if it is prepared with the addition of ground paprika.
• Beef is soft and juicy if you stew it with tomatoes. The sour taste of tomatoes is easy to reduce by adding some sugar. Experienced housewives always put sugar in a tomato sauce, which makes the dish spicy.
• The taste of beef stew depends on the duration of the heat treatment. The time of stewing beef, cut into small pieces, is 1-1, 5 hours. Large pieces of beef need to stew 2-2, 5 hours.
• It is necessary to take into account the age of beef carcass. Old meat is stewed for a long time, and young beef (veal) can be ready in 40 minutes.

Goulash

Ingredients:

• beef - 0, 8 kg;
• bulb onion - 2 pcs .;
• tomato paste - 100 g;
• flour - 30 g;
• fat (ghee or vegetable oil) - 50 g;
• black pepper peas - 10 pcs .;
• bay leaf - 2 pcs .;
• sugar - 0, 3 tsp;
• salt - to taste;
• bunch of greens (dill, parsley) - a bunch;
• side dish - boiled potatoes.

Cooking Method

• Clean the beef from films, wash and blot with paper napkins. Cut first along the fibers, then cut across the fibers into pieces weighing up to 20 g.
• Fry the fillet in hot oil until golden brown.
• Peeled and washed onion in cold water, finely chop the onion. Add to the meat, stir and fry until tender.
• Sprinkle the meat with onion with flour on top, quickly stir. Put the tomato paste, sugar. Warm up
• Fill with hot water. Since the flour broth will quickly thicken, dilute it with water to the desired thickness. Cover the pan with a lid, reduce heat to low, simmer beef for 35-40 minutes.
• Then add bay leaf, pepper, salt, a bundle of washed greens. Continue quenching for another 1 hour.
• Remove greens from gravy before serving. Put boiled potatoes, beef stew on a plate. Pour all the gravy. Sprinkle with chopped greens.

Beef stew with gravy: for pasta

Ingredients:

• fillet of beef - 0, 6 kg;
• bulb onion - 2 pcs .;
• carrots - 1 pc .;
• Bulgarian pepper - 1 pc .;
• paprika - 1 tsp;
• sugar - 0, 3 tsp;
• tomato paste - 1 tbsp. l .;
• sunflower oil - 2 tbsp. l .;
• vinegar - 1 tbsp. l .;
• hops-suneli - 1 tsp;
• garlic - 4 cloves.

Cooking Method

• Cut the thawed beef not completely cut into large strips.
• Wash vegetables. Onion cut into half rings. Remove the seeds from the pepper, then cut it into strips. Carrot rub on a Korean grater in the form of a long straw. Chop garlic with a knife.
• Fry the meat in butter until golden brown, but do not overcook it, as it will then become dry and tasteless.
• Add onions and carrots. When they are saved, put the pepper in, mix. Add tomato paste, sugar and paprika. Cook everything together for 1-2 minutes.
• Fill the meat with vegetables with hot water. Make a small fire and simmer the beef for about an hour, be sure to cover the pan with a lid. If during this time gravy boil away, add hot water.
• Salt, put garlic, vinegar and hops-suneli. Simmer another half hour.
• Put the pasta in the plate, put the beef stew on them, pour with gravy. Sprinkle with parsley or cilantro.

Beef stew with gravy: sweet and sour

Ingredients:

• beef fillet - 1 kg;
• vegetable oil - 2 tbsp. l .;
• bulb onion - 1 pc .;
• tomato paste - 2 tbsp. l .;
• syrup from cherry jam - 2 tbsp. l .;
• citric acid - pinch;
• bay leaf - 3 pcs .;
• salt, pepper - to taste.

Cooking Method

• Wash the fillet of beef, dry it with a paper towel, cut into thin slices across the fibers.
• Fry the meat in butter until golden brown. Transfer to a stewpan.
• Peel onions, finely chop. Save on the remaining oil, combine with meat. Put pepper, bay leaf. Pour hot water flush with meat. Simmer for 1 hour.
• Place the meat on a plate and strain the gravy through a sieve. Again, put the meat in a saucepan, cover with gravy. Add syrup, salt, tomato paste, citric acid. Simmer all together for half an hour. If the meat then turns out to be harsh, prolong the suppression until it is ready.
• Serve beef stew with gravy with crumbly rice. Sprinkle with chopped parsley.

Beef stew with gravy: with olives

Ingredients:

• fillet of beef - 0, 6 kg;
• tomatoes - 0.5 kg;
• onions - 1 pc .;
• pitted olives - 100 g;
• pitted olives - 100 g;
• dry wine - 1 tbsp .;
• garlic - 1 clove;
• vegetable oil - 2 tbsp. l .;
• salt, pepper - to taste;
• lemon juice - 1 tbsp. l

Cooking Method

• Wash fillets of beef, dry, cut into small pieces.
• Peel the bulb, finely chop. Crush the garlic.
• Wash tomatoes, immerse in boiling water for 1-2 minutes, rinse with ice water. Remove the skin. Grind in a blender or mince.
• Fry meat with onions in a deep saucepan in hot oil. Pour the wine. Add olives, olives, garlic, tomato puree, salt and pepper. Stir.
• Close the saucepan with a lid, reduce the heat to minimum, simmer the meat for 1, 5 hours. Add boiling water if necessary. Pour lemon juice at the end of stewing.
• Serve beef stew with gravy with mashed potatoes.

Video: amazingly delicious beef stewed in tomato sauce