Real gourmets know what sauces addThe meat dish has a unique taste. Because of the abundance of all kinds of shop sauces mistresses do not often prepare homemade sauces. And in vain: sauces for meat are made very quickly, and what delicious turns out - you lick your fingers!
In all recipes, use flour in the amount of one tablespoon, and the meat broth must be hot!
Red. A tablespoon of flour fry in a smallSaucepan with a tablespoon of butter, put the tomato paste to taste. Then gradually, in a thin trickle, pour a couple of glasses of meat broth, stirring continuously, so that there are no lumps in the sauce. Chop the root of parsley, onion, a small carrot, add to the total mass, cook for 15-20 minutes, add to taste. At the end, pour a couple of tablespoons of any red wine.
Tomato. A small onion and carrots clean,Grind, mix with flour, fry on a tablespoon of butter, mix with tomato paste (half a cup), pour in a large glass of broth and boil for about 10 minutes. Then add sauce, add a little bit of Adzhika, butter and mix well.
Onion. Mix and fry the flour and a tablespoonButter, dilute a couple of glasses of meat broth. Two or three onions finely cut, fry in butter in another pan. Put a couple of tablespoons of tomato paste, salt, pepper, pour a couple of spoons of vinegar, put a little crushed pickles. Combine both parts of the sauce and boil together for 5 minutes.
Sour cream. Combine flour together with a tablespoon of meat broth, add half a glass of sour cream, cook for no more than 5 minutes. Then drip some freshly squeezed lemon juice.
White. Fry the flour in butter, graduallyPour 2 cups of chicken broth, on low heat, hold for 5 minutes. Remove from the plate, add the yolk from one egg, a small piece of butter and a couple of tablespoons of fine capers.