Prune sauce for meat

Prune sauce for meat

Many housewives know that if you extinguish the meat with prunes, it will acquire a unique taste and become worthy of the festive table. However, prunes help to reveal the taste of roasted, baked in the oven meat, as well as stewed in another sauce. Just for this you need to make a sauce out of it. Prune sauce for meat is served in many cafes and restaurants, meanwhile even an inexperienced cook can cope with its preparation. Each hostess is able to make this unique sweet and sour seasoning at home.

Cooking Features

The technology of making prune sauce may depend on the specific recipe, but it remains simple, especially if you know a few small secrets.

  • Prunes must be washed before boiling the sauce, pouring boiling water over it and giving it time to soften a little and soften, after which the prunes must be washed again. If it is with stones, then it is more convenient to remove them after this procedure.
  • The prune sauce must be uniform. For this reason, it must be whipped with a blender. Some recipes require you to do this repeatedly. However, in the absence of a blender in your home, you can make a sauce of prunes without it. In this case, the sauce is ground through a sieve and whipped with a mixer or a whisk.
  • Do not use aluminum utensils for making prune sauce. Under the influence of fruit acids, it is oxidized, resulting in the ingestion of harmful substances.
  • The sauce will cook faster if prunes are added to it cut into pieces. The smaller the dried fruit pieces, the easier it will be to wipe them through a sieve or grind with a blender.
  • If the sauce is too thick, it can be diluted with broth.

Prune sauce is best served hot to the meat, but it can be cold. In any case, sweet and sour sauce will help to emphasize the beneficial taste of meat dishes.

Prune Sauce with Plum Jam

Composition:

  • prunes without stones - 100 g;
  • plum jam - 80 ml;
  • onions - 100 g;
  • black ground pepper - 10 g;
  • butter - 20 g;
  • vegetable oil - 30 ml;
  • boiled water - 100 ml;
  • salt - to taste (you can not add).

Method of preparation:

  • Rinse the prunes and boil them, boiling water for 15 minutes.
  • Cut the prunes into small pieces.
  • Remove the husks from the bow. Cut it into small cubes.
  • Heat vegetable oil in a pan and put onion in it.
  • After 2 minutes, add prunes to the onions and fry them together, stirring for a minute.
  • Dissolve the jam with boiled water and pour into the pan with prunes and onions. Extinguish the mixture over low heat for about 10-15 minutes, stirring. Sauce by this time should be much thicker.
  • Add black pepper to sauce, add salt if desired.
  • Stir the sauce well, add the thinly sliced ​​butter. Whisk with a whisk.
  • Remove the sauce from the heat. Turn it into a homogeneous mass using a blender or rubbing through a sieve.
  • Place the container with the sauce on the fire and bring to a boil. As soon as it starts to boil, remove from heat.

Serve the sauce to the table preferably hot, pouring into a sauce-boat or watering meat at once. If at the time of lunch he had time to cool down, heat it over low heat or in a water bath.

Classic recipe from prune sauce

Composition:

  • prunes without stones - 0, 2 kg;
  • onions - 0, 2 kg;
  • sugar - 10 g;
  • salt - to taste;
  • vegetable oil - 40 ml;
  • butter - 40 g;
  • water or broth - 0, 3 l;
  • spices - to taste.

Method of preparation:

  • Prune soak for a quarter of an hour in warm water, then rinse it thoroughly, maybe even several times.
  • Cut prunes into pieces, you can large.
  • Peel the onions and cut into small pieces.
  • Boil water or broth - they are needed hot.
  • Pour oil into the pan and set on low heat. After a few minutes, put the onion pieces in the heated oil. Fry it until it is soft and translucent.
  • Add prunes, fry them with onions for 2-3 minutes.
  • Pour boiling water or broth. Cover the pan with a lid. Stew until the prunes are completely soft.
  • Add sugar and salt, spices to taste. Stew the prunes for another 5 minutes.
  • Beat the sauce with a blender, at the same time chopping up the prunes and onions.
  • Add the softened butter and whisk again until you get a uniform consistency.

Delicate prune sauce prepared according to the traditional recipe will be a perfect addition to any kind of meat, it is especially well combined with beef. In this recipe, the sauce is not too sweet, it has a balanced taste and a smooth consistency. Meat with this sauce is not ashamed to offer guests.

Hot Prune Sauce

Composition:

  • prunes without stones - 150 g;
  • green apple flesh - 150 g;
  • walnut kernels - 50 g;
  • garlic - 2 cloves;
  • water - 0, 25 l;
  • salt, hop-suneli - to taste.

Method of preparation:

  • Drain the prunes well, fold them into a small saucepan, cover with warm water and place on the stove. Bring to a boil and cook for 5 minutes. Drain the broth, leaving about a quarter of it with the prunes.
  • Crush the prunes with a blender along with the remaining decoction.
  • Smear apple pulp.
  • Crush garlic with a special press.
  • Crush walnut kernels.
  • Add nuts, garlic and applesauce, salt and spices to prunes.
  • Beat the sauce with a blender and place in a saucepan.

This sauce can be served to meat even cold. It has an unusual taste and it turns out quite thick. This seasoning will appeal to lovers of Caucasian cuisine.

Prune sauce for meat is served in many cafes and restaurants. Many hostesses have already adopted this experience and often make such seasoning at home. The sweet and sour taste of the sauce accentuates the taste of any kind of meat, but is most suitable for beef. This sauce can be prepared for the festive table.

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