How beautiful, effective, promising it sounds - Bolognese sauce ... In fact, this is an ordinary tomato sauce of ground beef with pork, vegetables and spices, prepared by quick frying and long simmering over a fire. The recipe for a classic Italian bolognese is complex and consists of many components. It takes at least 2 hours to prepare.
With the grilled beef in the Russian version, everything is much simpler. Experiments with the selection of ingredients are only welcome - this is how new tastes of the dish are obtained. Time for the preparation of meat sauce is spent on the strength of 50 minutes. But he is also good with any kind of pasta and pasta, potatoes, rice, cereals.
How to cook ground beef gravy: general rules
The first violin in the dish is beef. Since the meat is ground into minced meat, thereby significantly reducing cooking time, any part of the carcass is suitable for gravy. It is better, of course, to choose sirloin, flank or tenderloin, but a shovel and brisket will work for the minced meat.
Before grinding the meat, it is washed well and blotted with paper towels. Then cut the films, grease, cut out the tendons and cut into small pieces. For gravy, beef is scrolled through the nozzle of a meat grinder with large meshes. Grinding meat in a blender, turning it into porridge, is not necessary.
In any case, ground beef gravy is supplemented with vegetables. They are washed, cleaned, finely chopped. Fry and combine with meat in the sequence specified in the recipe.
Vegetables are sautéed over medium heat, and when minced meat is added, the burner flame is increased. Thanks to this technique, small pieces of beef are “sealed”, keeping a maximum of juices inside.
The next step in the preparation of ground beef gravy is the addition of liquid components and simmering over low heat. You can stew meat with vegetables in tomato, sour cream, cream, milk, your own juice. On average, it takes 15 minutes. The total cooking time is 1 hour.
Simple beef minced tomato sauce
A common version of meat gravy. A traditional set of products is used. Tomato paste, if desired, can be replaced with gruel from 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 oil;
· 2 bay leaves;
· salt pepper.
Prepare the gravy like this:
1. Onion cubes are fried for 5 minutes in oil.
2. Add the minced meat, mix. Fry, stirring and breaking meatballs, 8 minutes.
3. Pour tomato paste. Reduce the fire, cover the pan with a lid. The dish is languishing for 5 minutes.
4. Pour and mix flour quickly. Pour water, add chopped garlic, spices, salt. Mixed.
Stew the meat gravy under the lid on the smallest fire for 15 (or a little longer) minutes. Before serving, insist in a sealed container for 20 minutes.
Tomato gravy with ground beef and mushrooms
Another popular version of thick sauce. Gravy with meat and mushrooms is universal, as it goes well with any side dish. The dish is cooking just as fast.
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 the gravy like this:
1. Onions are chopped into cubes. Rub the carrots finely. Fry vegetables alternately over 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 passivated vegetables and minced meat. Fry for 3 minutes.
4. Flour bred in tomato sauce. Together with water, pour into the pan. Add salt, spices. Mixed.
5. Fire is reduced to a minimum. They extinguish the gravy for about 20 minutes under a half-closed lid.
When the sauce becomes thick, turn off the fire. The dish is left to infuse under the lid for 10 minutes.
Ground Beef Tomato Gravy with Cream Cheese
The classic bolognese recipe includes parmesan. Therefore, gravy with cream cheese can be safely called a simplified version of Italian meat sauce. The ingredients are the most common, but it turns out very tasty.
Take:
· Ground beef - 400 g;
· Processed cheese (you can smoked, ordinary, with bacon, herbs, mushrooms) - 200 g;
· 2 onions;
2 cloves of garlic;
· 6 tbsp. l tomato (taste) sauce;
· 4 tbsp. l lean oil;
400 ml of water;
· salt pepper;
· 4 tbsp. l mixtures of chopped parsley, dill, green basil.
Prepare the gravy like this:
1. Chopped onion fried until golden brown over medium heat.
2. Mix with minced meat. Increase the fire, fry the meat, stirring, 5 minutes.
3. Add and mix tomato sauce with minced meat. Top up with water.
4. Cream cheese is grated or diced. Pour into gravy, stir until cheese is completely melted.
5. Fire is reduced to a minimum, the gravy is covered with a lid and simmer on low heat for 20 minutes.
6. Add chopped garlic, pepper and salt, spices (optional). Stew for another 5 minutes.
Before removing from the stove into the gravy of ground beef with processed cheeses, chopped greens.
Creamy gravy with ground beef, cheese and nuts
Experiments on the subject of "Bolognese sauce" continue. This time there is parmesan in the meat sauce recipe, but the beef is not stewed in tomato juice, but in cream.
Take:
· 400 g minced beef;
150 g of parmesan
100 ml of 15 percent cream;
Onion;
· A quarter cup of peeled walnuts;
· 1 tbsp. l flour;
· Salt, constant oil;
Ground nutmeg - at the tip of a knife.
Prepare the gravy like this:
1. Walnut kernels are fried in a pan without oil. Finely chopped with a knife.
2. Onions are chopped, passaged in oil until golden.
3. Mix the onion with ground beef. Fry meat on high heat, constantly mixing and breaking the lumps, 8 minutes.
4. The browned, dried forcemeat is poured with cream, mixed. As soon as the gravy boils, the burner flame is reduced to a minimum. Stew the dish under the lid for 20 minutes, stirring from time to time.
5. Parmesan rubbed with shavings. Introduced in a creamy gravy with minced meat along with salt and nutmeg. Stew for 3 minutes.
6. The sauce is brought to the desired density with flour. Stew for 2 minutes.
Add crushed nuts to the gravy and turn off the fire. Before serving, insist the dish under the lid for 15 minutes.
Creamy gravy with ground beef and chanterelles
Very tasty thick gravy with an unusually mouth-watering mushroom aroma. If it is not possible to use chanterelles in the recipe, they can be replaced with other forest mushrooms. In extreme cases, more affordable champignons or oyster mushrooms, which can be bought at any time of the year, are suitable.
Take:
· 400 g of ground beef;
200 g of fresh chanterelles;
400 ml of 10 percent cream;
Onion;
· 50 g of butter and flour;
2 cloves of garlic;
· 3 tbsp. l olive oil;
· Salt, herbs, pepper - to taste.
Prepare the gravy like this:
1. Chanterelles are washed, boiled for 10 minutes in salted water. Cut into small pieces.
2. Onion chopped with a cube along with chopped garlic is fried in olive oil for 2 minutes.
3. Add ground beef, chanterelles, ground pepper, salt. Fry at maximum heat for 5 minutes, stirring.
4. Flour bred in cream. Pour the mixture into a saucepan, bring to a boil. Add butter, mix. Reduce the fire, cook for 7 minutes.
5. Cream sauce is poured into fried beef with chanterelles. Seasoned with herbs, spices. Mixed.
Gravy is simmered over a quiet fire for 3 minutes and removed from the stove. Insist under the lid for 15 minutes.
Sour cream minced beef
Creamy meat sauces have a sweetish flavor. Sour cream also adds soft notes of sourness to the gravy.
Take:
· 500 g of ground beef;
200 g of fat sour cream;
· 2 onions;
A bunch of dill;
· 2 tbsp. l wheat flour 1 grade;
300 ml of water;
· Salt, seasonings for meat, pepper;
Vegetable oil.
Prepare the gravy like this:
1. The meat is fried in vegetable oil over high heat for 8 minutes. Salt, season with spices, herbs.
2. Add the diced onions. Fry in the same mode for 2 minutes, stirring constantly.
3. Enter the flour in the browned minced meat. Mixed. Fry for 2 minutes.
4. Pour water into the pan. Reduce the fire to a minimum. Stew the gravy under the lid for 7 minutes.
5. When the sauce becomes thick enough (the liquid is half evaporated), the stewed ground beef is mixed with sour cream. Sprinkle with dill and after 3 minutes remove from the stove.
This gravy goes well with buckwheat, mashed potatoes, and boiled vegetables.
Beef minced pasta with milk
Easy to prepare sauce with a delicate, mild flavor. It goes well with any pasta. Complement and make the taste of boiled potatoes more intense.
Take:
· 400 g of ground beef;
500 ml of 3.2% milk;
· Broth cube (beef);
· 4 tbsp. l flour;
· a pinch of salt;
Ground black pepper;
Vegetable oil;
· Dry ground garlic, aromatic herbs - optional.
Prepare the gravy like this:
1. Minced meat is fried in hot oil over high heat for 8 minutes. From time to time, lumpy lumps of meat are stirred and broken ...
2. The bouillon cube is 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 salted. Fry, stirring occasionally, for 6 minutes.
4. Pour warm milk into a thin stream. Stir, bring to a boil.
5. Fire reduced to the smallest. Stew the minced beef sauce in milk for 20 minutes.
The sauce, which resembles liquid sour cream in consistency, is infused for 10 minutes. Optionally, when serving, you can add fresh chopped greens to the gravy.
Useful Tips
In almost all recipes for ground beef gravy, onions are used, which makes the beef stiff enough soft. Other vegetables are added to hearty meat sauce to diversify its taste. As part of the vegetable gravy with beef, you can use young zucchini, eggplant, green peas, green beans, bell pepper corn, carrots, fresh meaty tomatoes.
In addition to standard black pepper, you can add aromatic herbs, one-component or mixed spices for red meat and spices to the gravy. It goes well with beef uchi-suneli, marjoram, basil, sage, zira, caraway seeds, oregano.
Beef tomato gravy with vegetables does not have to be prepared for a single 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 culinary experts assure that after several days in the cold, meat gravy becomes even tastier.
