Meat Sauce

Meat Sauce

Sauce is known to be able to transform any dish. And the meat, whatever the recipe it was cooked, also needs some gravy. However, not every housewife knows well with which sauce it is better to serve pork or beef. As a result, many to any kind of meat served the same ketchup. In fact, it is believed that the sauce for each type of meat dishes is needed different. In particular, fried and fatty meats are in harmony best with a sweet and sour gravy made from berries or fruits. For example, apple sauce for meat can be prepared without much difficulty. Meanwhile, the duck or pork, served under it, will play with new colors, delighting you with an unusual, but harmonious taste.

Cooking Features

In order for the apple sauce to have a pleasant texture and a balanced taste that is suitable for meat, you need to know a few subtleties.

  • For a sauce intended for serving with meat dishes, sour apple varieties, such as Antonovka, are best suited. If apples are sweet, add lemon juice to the sauce.
  • Of all the seasonings, spices and spices, cinnamon is best combined with apples. It is added to apple sauce, regardless of whether it is prepared for a dessert or meat dish.
  • In order to make a sauce with a delicate texture, the apples must first be softened, subjected to heat treatment. Most often they are boiled or baked. Then the apples must be chopped. The most reliable way is to rub the fruit through a sieve. Some prefer chopping apples with a blender. This option is also acceptable, but in this case it is advisable to peel the apples before cooking, because the rind pieces that come across in the sauce do not improve its taste.
  • Apple sauce is not cooked in aluminum, as it is capable of forming harmful substances upon contact with acid.

The technology of making applesauce may depend on a specific recipe, because the gravy may contain a variety of ingredients. In addition, it is obvious that the sauce, harvested for the winter, is not done at all like it was not intended for long-term storage.

A classic recipe for applesauce for meat

Composition:

  • water - 0, 3 l;
  • fresh apples - 0, 5 kg;
  • sugar - 50 g;
  • lemon - 0, 5 pcs .;
  • cinnamon - a pinch.

Method of preparation:

  • Wash the apples, pat dry with a towel. Cut out the core of them, cut the flesh into large slices.
  • Boil water, add sugar and, while stirring, achieve its complete dissolution.
  • Put the apples in the water and boil them for 20 minutes.
  • Remove apples with a slotted spoon and cool.
  • Wipe through a sieve.
  • In apple puree, add juice, squeezed from half a lemon, and a pinch of cinnamon. Mix everything with a blender or mixer.

You can serve the sauce to grilled meat, hot or cold. Especially well it goes with pork. This sauce will be an excellent addition to poultry meat.

Roasted Apple Sauce

Composition:

  • onions - 0, 3 kg;
  • green apples - 0, 5 kg;
  • salt, spices - to taste;
  • meat or poultry for roast.

Method of preparation:

  • Wash fruits, blot with a towel. Cut each fruit in half, cut the seed box.
  • Peel the bulbs and cut them into halves or quarters (depending on size).
  • Place the apples and onions around the meat you are going to bake. It is better to lay cuts down, alternating vegetables and fruits. If you do not bake a chicken or a small piece of meat, but a goose or turkey, then you need to spread apples with onions to them only 40-50 minutes before the readiness of the dish.
  • When the roast is ready and you take it out of the oven, wipe the apples and baked onions through a sieve. Stir.
  • Salt and season the resulting mass to taste.
  • Pour in 2-3 tablespoons of fat, gathering it from the pan, on which the meat was baked.
  • Stir thoroughly. If desired, you can use a mixer or blender.

The sauce prepared according to this recipe goes well with baked meat.

Spicy apple sauce for the winter

Composition (for 2, 5 l):

  • apples of sour variety - 1, 5 kg;
  • onions - 0, 5 kg;
  • sugar - 0.5 kg;
  • raisins - 100 g;
  • apple cider vinegar (6%) - 0.5 l;
  • salt - 5 g;
  • carnation - 5 pcs .;
  • water - 125 ml.

Method of preparation:

  • Prepare the apples by washing them, drying them and cutting them out of the core with stones. Peel the apples themselves, trying to remove as thin a layer of skin as possible. Cut into small cubes.
  • Peel the onion and rub it. You can use and help kitchen appliances. For example, the onion can be cut into several pieces and chopped with a blender.
  • Rinse the raisins, put them into a mug and pour boiling water over it, after 15 minutes drain the hot water.
  • Chop a clove with a coffee grinder.
  • Pour half a glass of water into the pan, put on the fire.
  • As soon as the water starts to boil, proceed to the preparation of the syrup. For this it is necessary to add sugar and stir in portions.
  • When the syrup is ready, put apples and onions in it, mix.
  • Pour in vinegar.
  • Boil, stirring constantly, until the sauce resembles apple sauce in consistency.
  • Add salt, raisins and cloves. Cook for a couple more minutes.
  • Wash jars with soda and sterilize them in any way you like. Wait for them to dry.
  • Fill the jars with the resulting sauce.
  • Tighten them tightly with metal lids. Do not forget the lids before boiling.
  • Leave the jars at room temperature until they are completely cool.

In winter, this sauce can be stored at room temperature. It will suit any type of meat, including meat by-products. For example, it goes very well with the liver.

Apple sauce with honey and rosemary

Composition:

  • apples (peeled) - 0, 5 kg;
  • honey - 30 ml;
  • rosemary - 1 sprig;
  • onions - 100 g;
  • water - 50 ml.

Method of preparation:

  • Wash and dry the apples. Peel and slice them. Put in a deep pan.
  • Remove the husks from the bulb. Onion cut into small pieces, send to the apples.
  • Dissolve honey in warm water and pour apples and onions with this mixture.
  • Put a sprig of rosemary on top.
  • Put the pan on the stove. Simmer apples for half an hour under the lid. Make sure that the water does not boil off completely, otherwise the apples will start to burn.
  • Put the apples and onions in a blender bowl, turn them into mashed potatoes.

Such a sauce would be particularly useful. Its unusual sweetish taste well set off the taste of poultry meat.

Sweet and sour apple flavored sauce will be a good addition to roast pork or poultry meat. It can also be served with grilled meat of any kind, including beef. Meat by-products from the neighborhood with this sauce will also benefit.

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