How beautiful, impressive and promising it sounds - bolognese sauce ... In fact, this is an ordinary tomato gravy of ground beef with pork, vegetables and spices, cooked by quick roasting and long languishing on the fire. The recipe for a classic Italian bolognese is complex, consists of many components. It is prepared at least 2 hours.
With a gravy of ground beef in the Russian version, everything is much easier. Experiments with the selection of ingredients are only welcome - this is how new tastes of the dish are made. Time for cooking meat sauce is spent on the strength of 50 minutes. But it is also good with any kinds of pasta and pasta, potatoes, rice, cereal cereals.
How to make ground beef gravy: general rules
The first violin in the dish is beef. Since the meat is ground into mincers, thereby significantly reducing the cooking time, any part of the carcass is suitable for gravy. It is better, of course, to choose a sirloin, a flank or a tenderloin, but a scapula and brisket will fit in the mince.
Before grind the meat, it is well washed and soaked with paper towels. Then cut the film, fat, cut out the tendons and cut into small pieces. For gravy, beef is scrolled through a large meat grinder nozzle. It is not necessary to grind meat in a blender, turning it into porridge.
In either option, ground beef gravy complements the vegetables. They are washed, cleaned, finely chopped. Fry and mix with the meat in the sequence indicated in the recipe.
Vegetables are sautéed on medium heat, and when minced meat is added, the burner flame increases. Thanks to this technique, small pieces of beef are “sealed”, keeping a maximum of the juices inside.
The next stage of the preparation of ground beef gravy is the addition of liquid components and longing for a quiet fire. You can stew meat with vegetables in tomato sauce, sour cream, cream, milk, own juice. On average, this takes 15 minutes. The total cooking time is 1 hour.
Simple ground beef gravy
A common variant of meat gravy. Used traditional set of products. Tomato paste, if desired, can be replaced with a slurry of fresh or canned tomatoes, tomato juice.
Take:
· 0.5 kg of ground beef;
· Onion;
· 3 cloves of garlic;
· 2 tbsp. l wheat flour 1 grade;
· 2 tbsp. l filtered water and tomato paste;
· 3 tbsp. l lean oils;
· 2 bay leaves;
· salt pepper.
Prepare gravy like this:
1. Onion cubes stir fry for 5 minutes in oil.
2. Add the stuffing, mix. Roast, stirring and breaking meat lumps, 8 minutes.
3. Pour in tomato paste. The fire is reduced, the pan is covered with a lid. The dish is tormented 5 minutes.
4. Pour in flour and mix quickly. Pour in water, add chopped garlic, spices, and salt. Stir.
Meat gravy is stewed under the lid on the smallest fire for 15 (or slightly longer) minutes. Before serving insist in a sealed container for 20 minutes.
Tomato Sauce with Ground Beef and Mushrooms
Another popular option is a thick sauce. Gravy with meat and mushrooms is versatile, because it is perfectly combined with any side dish. Preparing the dish as quickly.
Take:
· 400 grams of ground beef;
· 50 g of fresh small champignons;
· Carrot;
· Onion;
· 2 tbsp. l wheat flour 1 grade;
· 3 tbsp. l tomato (Krasnodar or any other) sauce;
· 400 ml of filtered water;
· Vegetable oil;
· salt pepper.
Prepare gravy like this:
1. Onion chop into cubes. Carrot rubbed finely. Fry the vegetables alternately on medium heat until soft (5 minutes).
2. Add ground beef, mix. Fry in the same mode for 8 minutes, stirring occasionally.
3. Mushrooms are washed, cut into slices. Mix in passaged vegetables and minced meat. Stir 3 minutes.
4. Flour diluted in tomato sauce. Together with the water poured into the pan. Add salt, spices. Stir. 5. The fire is reduced to a minimum. Stew gravy 20 minutes under a half-closed lid.
When the sauce becomes thick, the fire is turned off. The dish is left to stand under the lid for 10 minutes.
Tomato sauce from ground beef with processed cheese curds
The recipe for classic bolognese includes parmesan. Therefore, gravy with melted cheese can be called a simplified version of Italian meat sauce. The ingredients are very ordinary, but it turns out very tasty.
Take:
· Ground beef - 400 g;
· Processed cheese (can be smoked, ordinary, with bacon, greens, mushrooms) - 200 g;
· 2 bulbs;
· 2 cloves of garlic;
· 6 tbsp. l tomato (on taste) sauce;
· 4 tbsp. l lean oils;
· 400 ml of water;
· salt pepper;
· 4 tbsp. l a mixture of chopped parsley, dill, green basil.
Prepare gravy like this:
1. Diced onions are fried in a golden shade over medium heat.
2. Mix with minced meat. The fire is increased, the meat is fried, stirring 5 minutes.
3. Add and mix with minced tomato sauce. Add water.
4. Cream cheese rubbed on a grater or cut into cubes. Pour in gravy, stir until cheese melts completely.
5. The fire is reduced to a minimum, the gravy is covered with a lid and cooked on a low fire for 20 minutes.
6. Add chopped garlic, pepper with salt, spices (optional). Stew another 5 minutes.
Before you remove from the plate in a gravy of ground beef with melted curds pour chopped greens.
Creamy gravy with ground beef, cheese and nuts
Experiments on the subject of “bolognese sauce” are continuing. This time, in the meat gravy recipe, there is Parmesan, but the beef is stewed not in tomato juice, but in cream.
Take:
· 400 g minced beef;
· 150 g of parmesan;
· 100 ml of 15% cream;
· Onion;
· A quarter cup of shelled walnuts;
· 1 tbsp. l flour;
· Salt, standing oil;
· Ground nutmeg - at the tip of a knife. Prepare gravy like this:
1. Walnut kernels are fried in a frying pan without oil. Finely chopped with a knife.
2. Onion chopped, pasted in oil until golden brown.
3. Mix onions with ground beef. Roast the meat on high heat, constantly stirring and breaking lumps, 8 minutes.
4. Floured, dried up stuffing pour cream, mix. As soon as the sauce boils, the flame of the burner is reduced to a minimum. Boil the dish under the lid for 20 minutes, stirring occasionally.
5. Parmesan rubbed with chips. Enter in a creamy gravy with minced meat along with salt and nutmeg. Stew 3 minutes.
6. The sauce is adjusted to the desired thickness with flour. They languish for 2 minutes.
Add crushed nuts to the gravy and turn off the fire. Before serving, insist on a lid for 15 minutes.
Creamy gravy with ground beef and chanterelles
Very tasty thick gravy with an unusually delicious mushroom flavor. If chanterelles cannot be used in the recipe, they can be replaced with other wild mushrooms. In the extreme case, more affordable champignons or oyster mushrooms, which at any time of the year can be bought in the store, will do.
Take:
· 400 g of ground beef;
· 200 g of fresh chanterelles;
· 400 ml of 10% cream;
· Onion;
· 50 g of butter and flour;
· 2 cloves of garlic;
· 3 tbsp. l olive oil;
· Salt, herbs, pepper - to taste.
Prepare gravy like this:
1. Chanterelles washed, boiled for 10 minutes in salted water. Cut in small pieces.
2. Diced onion with chopped garlic and fried in olive oil for 2 minutes.
3. Add ground beef, chanterelles, ground pepper, salt. Fry at maximum heat for 5 minutes, stirring occasionally.
4. Flour diluted in cream. Pour the mixture into a saucepan, bring to a boil. Add butter, mix. The fire is reduced, cook for 7 minutes.
5. Cream sauce is poured into toasted beef with chanterelles. Season with herbs, spices. Stir. Gravy is tormented on quiet fire for 3 minutes and removed from heat. Insist under the lid for 15 minutes.
Sour cream from minced beef
Creamy meat sauces have a sweetish aftertaste. Sour cream also brings to the gravy soft notes of sourness.
Take:
· 500 g of ground beef;
· 200 g fat sour cream;
· 2 bulbs;
· A bunch of dill;
· 2 tbsp. l wheat flour 1 grade;
· 300 ml of water;
· Salt, seasonings to meat, pepper;
· Vegetable oil.
Prepare gravy like this:
1. Meat is fried in vegetable oil over high heat for 8 minutes. Salted, seasoned with spices, herbs.
2. Add diced onions. Fry in the same mode for 2 minutes, stirring constantly.
3. Enter the minced flour in the minced meat. Stir. Stir 2 minutes.
4. Pour water into the pan. The fire is reduced to a minimum. Roast gravy under the lid for 7 minutes.
5. When the sauce is thick enough (the liquid is half evaporated), the beef stew is mixed with sour cream. Sprinkle with dill and remove from the stove after 3 minutes.
Such a gravy goes well with buckwheat cereal, mashed potatoes, boiled vegetables.
Gravy with ground beef for pasta on milk
Easy to make sauce with a mild, delicate flavor. Perfectly combined with any pasta. Complements and makes richer taste of boiled potatoes.
Take:
· 400 g of ground beef;
· 500 ml of 3.2% milk;
· Bouillon cube (beef);
· 4 tbsp. l flour;
· a pinch of salt;
· Ground black pepper;
· Vegetable oil;
· Dry ground garlic, fragrant herbs - at will.
Prepare gravy like this:
1. Minced meat is fried in hot oil over high heat for 8 minutes. Periodically stir and smash the boiled lumps of meat ..
2. Bouillon cube crumbled, mixed with flour. Pour into minced meat, mix quickly, so that the flour does not turn into lumps.
3. The meat is seasoned with spices and salt. Stir fry for 6 minutes, stirring occasionally. 4. A thin stream of warm milk is poured. Stir, bring to a boil.
5. The fire is reduced to the smallest. Roast minced beef gravy in milk for 20 minutes.
The sauce, the consistency of liquid sour cream, insist 10 minutes. Upon request, when serving, you can add fresh chopped greens to the gravy.
Good advice
Virtually all recipes for ground beef gravy use onions, which makes tough enough beef softer. Other vegetables are added to hearty meat sauce to diversify its taste. As a part of vegetable gravy with beef, you can use young zucchini, eggplant, green peas, green beans, Bulgarian corn pepper, carrots, fresh meaty tomatoes.
In addition to standard black pepper, fragrant herbs, one-component or mixed spices for red meat, spices can be added to the gravy. It goes well with beef, ucho-suneli, marjoram, basil, sage, zira, cumin, oregano.
Beef gravy with vegetables is not necessary to cook for one meal. You can cook a lot of thick sauce, as they do in Italy, and keep it in glass containers with tight lids in the refrigerator for up to 7 days. Experienced chefs claim that after a few days in the cold, meat gravy becomes even tastier.
