Beef is a dietary product, as it contains a lot of protein and low fat. Because of this, it does not always turn out to be juicy and appetizing. The sauce helps to rectify the situation. For beef, it is most often made on the basis of cream, sour cream or olive oil, that is, fatty foods. But there are other gravy options that help to reveal the taste of meat in a new way.
Cooking Features
The basis of the beef sauce can be cream, sour cream, basic sauces and other products. The technology of cooking gravy from them is not always identical. There are no general rules. But still there are a number of points that are relevant in most cases.
- The choice of beef sauce depends on how it is prepared. For boiled and stewed meat, fatty-based sauce is more suitable. For fried beef that has absorbed a lot of fat, you can make spicy sauce or even sweet and sour, which is traditionally served with pork - in this situation, it will also play a positive role.
- If flour is chosen to thicken the sauce, it is advisable to fry it in a dry frying pan to a caramel or even darker color before use.
- If you decide to make a sweet and sour sauce for beef, it is better to give preference to one of its most acute options.
- You can add mushrooms or greens to the creamy sauce that is made for beef, which will give the dish a new flavor.
- The sauce for beef is served cold, so you need to prepare it in advance.
- So that when cooling the sauce is not covered with film, its surface is smeared with a piece of butter.
In the store you can easily find ketchup, which is suitable for various types of meat, including beef. But with homemade sauce, they can not be compared. Therefore, it makes sense to spend some time preparing your own flavored seasoning.
Creamy sour cream sauce for beef
Composition:
- sour cream - 40 ml;
- butter - 50 g;
- flour - 30 g;
- milk, cream or broth - 0, 2 l;
- salt - to taste.
Method of preparation:
- Fry the flour in a dry frying pan until brown.
- Cut a piece of butter into 5 pieces, set one piece aside and leave for a while to soften the butter. Put the remaining pieces into the pan and melt.
- Pour the fried flour into the melted butter and fry it a little.
- Pour milk or cream in a thin stream. The contents of the pan at this time, whisk it with a whisk to avoid lumps. Dairy products can be replaced with meat broth - the taste of the sauce in this case will be different, but no less harmonious.
- Salt the sauce and cook until it is thick enough.
- Add sour cream and softened butter, mix thoroughly and remove the sauce from the heat.
After that, the sauce remains cool. It is well suited to beef, no matter how it is cooked, but it makes an especially good pair with stew.
Creamy green sauce
Composition:
- flour - 50 g;
- butter - 150 g;
- milk or cream - 0, 5 l;
- parsley - 50 g;
- fresh tarragon - 30 g;
- salt - to taste.
Method of preparation:
- Fry the flour in a dry frying pan.
- Enter the milk or cream, whisk to obtain a mass without lumps, boil, salting, until thick.
- Wash greens and dry. Finely chop with a knife or chop with a blender.
- Mix the herbs with softened butter. In order for this product to acquire the desired softness, it is necessary to get it out of the refrigerator in advance.
- Combine green butter with white sauce made from flour and milk. Stir and cool. For a more even consistency, you can use a blender or mixer.
The sauce will suit any type of beef, including the steak from it. If desired, you can add seasonings to it, focusing on your taste. In particular, nutmeg, black ground pepper will do.
Egg Beef Sauce
Composition:
- beef broth - 0, 3 l;
- flour - 20 g;
- egg yolk - 1 pc .;
- butter - 40 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Melt half of the specified oil in the recipe, leave the rest to soften.
- Pour the flour into the melted butter, fry it to a caramel color.
- Pour in, beating with a whisk, broth.
- When the sauce thickens, pour about half a glass, let it cool slightly.
- Mix the cast broth with the yolk, whisk.
- Add the mixture to the sauce and heat on low heat or water bath for 10 minutes.
- Add salt and pepper, remaining butter, stir and remove from heat.
This gentle sauce goes well with stewed or baked beef. You can submit it to boiled meat. For roast beef is better to choose a more savory option.
Spicy Beef Sauce
Composition:
- sour cream - 150 ml;
- fresh parsley - 100 g;
- garlic - 2 cloves;
- ground chilli - 2-3 g;
- turmeric - a pinch;
- ground paprika - a pinch;
- black ground pepper - a pinch;
- salt - to taste.
Method of preparation:
- Wash and shake the parsley from the water. It is even better to dry it with a napkin.
- Finely chop the greens.
- Place greens crushed with a knife into a blender container, pour it with sour cream and whisk until a homogeneous consistency is obtained.
- Add garlic, spices and a little salt to the product mixture. Whisk again.
This sauce is good because it cooks quickly, does not require heat treatment and subsequent cooling. Suitable for beef cooked in any way, including on the grill.
Beef Onion Sauce
Composition:
- blue onions - 0.5 kg;
- sugar - 40 g;
- dry red wine - 50 ml;
- wine vinegar (6%) - 40 ml;
- olive oil - 30 ml;
- salt - to taste.
Method of preparation:
- Peel the onions and cut them into small pieces.
- Fry to a translucent color in olive oil.
- Add the rest of the ingredients, stir and simmer over low heat for an hour. Stir the sauce periodically so that the onions do not stick.
On consistency, onion sauce resembles liquid marmalade. If desired, it can be prepared in large quantities, spread into molds and freeze. It will be possible to use it in this case within 2 months.
Garlic sauce for beef
Composition:
- soy sauce - 0, 2 l;
- garlic - 5 cloves;
- red ground pepper - 10 g;
- fresh coriander - 50 g;
- sugar - 20 g;
- table vinegar (9 percent) - 20 ml;
- black ground pepper - 5 g;
- coriander - 5 g.
Method of preparation:
- Chop coriander in a coffee grinder to a state of powder.
- Finely chop fresh cilantro with a knife, after washing it out and drying it.
- Chop the garlic cloves into smaller pieces.
- Put the prepared ingredients in a blender jar, pour in soy sauce, vinegar, add spices and sugar. Turn on the instrument and mix the components.
Salting soy sauce is not necessary. Cooked seasoning has a sharp and salty taste; you should not season it in large quantities. This sauce is well suited to roast beef.
Sour cream sauce with tomato paste
Composition:
- meat broth - 0, 25 l;
- sour cream - 0, 25 l;
- tomato paste - 20 ml;
- flour - 40 g;
- butter - 50 g;
- onions - 0, 2 kg;
- salt, black pepper, paprika - to taste.
Method of preparation:
- Peel and finely chop the onion.
- Melt the butter and fry the vegetable pieces in it.
- Add flour, fry for a couple of minutes.
- Add the tomato paste, continue frying the ingredients for another 2 minutes.
- Sour cream dilute with broth or water, add spices, add salt.
- Pour the resulting liquid into the pan with the remaining ingredients, whisk.
- Boil for another 7 minutes, stirring occasionally.
Before serving the sauce will have to cool. It is universal, suitable for beef, cooked according to any recipe.
Most often, the beef sauce is made on the basis of milk, sour cream or broth, thickening it with flour. However, there are other options. The basis can serve as soy sauce, oil. As seasoning use red hot pepper, paprika, black pepper, coriander, nutmeg. You can add onions, garlic, herbs. For each dish of beef there is a version of the liquid seasoning.
