Beef gravy

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make beef gravy? Prepare the necessary ingredients for this. For cooking, choose boneless meat. A small amount of fat is acceptable. Rinse the meat in running water and dry it with a paper towel to remove excess moisture.

2. STEP 2

   

   Cut the selected meat into cubes. There is no need to grind it too much, otherwise the meat will become tough when cooked. Also keep in mind that when frying, the meat will shrink slightly in size.

3. STEP 3

   

   Pour a little vegetable oil into a hot frying pan and add the chopped meat. Fry the meat for 7-10 minutes. At first, moisture will appear from the meat, but during frying it will evaporate and the meat will begin to brown.

4. STEP 4

   

   Peel the onion, rinse and cut into half rings or a little smaller.

5. STEP 5

   

   Place the chopped onion in the frying pan with the meat and stir. Fry the meat with onions for 2-3 minutes. This will create a characteristic aroma.

6. STEP 6

   

   Sprinkle everything with flour. Stir.

7. STEP 7

   

   Next add tomato paste.

8. STEP 8

   

   Pour water over the meat and mix everything thoroughly so that the tomato paste is well dispersed. Sprinkle salt and spices to taste. Bring everything to a boil. Cover the pan with a lid and simmer over low heat for 20-30 minutes, until the meat is soft.

9. STEP 9

   

   Beef gravy is ready! Serve it with any side dish. Bon appetit!

Comments on the recipe

tatyanochka2022

31.08.2023

4.5

My favorite hot dish is meat gravy. The one prepared today is very tasty! I think the technology for preparing the gravy is suitable for a wide variety of types of meat. And that means for pork, which we prefer. Therefore, pork became the main ingredient of the beef gravy recipe. Fried in pieces in a frying pan, it quickly became covered with an appetizing reddish crust. At this moment it was sprinkled with finely chopped onions, a little later with flour, flavored with chopped bright red tomatoes and, finally, poured with hot water. The meat was stewed more than indicated in the recipe, as it turned out to be tough. But 50 minutes was enough for it to become soft. The onions and tomatoes, taken instead of tomato paste, steamed well, but did not turn into porridge. Thanks to flour, they acquired texture. The flour also changed the taste of the gravy, making it denser and richer. By the way, I only sprinkled a little on top of the meat so that the broth would set, but not be thick. Thank you very much for the delicious recipe!