Preparation: Step 1
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Prepare all the ingredients for beef gravy in a pan.
Recommendations for the choice of ingredients:
For this, dishes are ideal for clipping or beef fillet. Choose meat with a minimum number of veins and fat so that it is soft and juicy.
It is best to use cream with fat content from 20% to 35%. This will provide the sauce with the desired creamy consistency and taste.
To obtain a deeper taste of sauce, I recommend using the broth, but you can do with ordinary water.
How to freeze the broth
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Step 2
Rinse the pulp of beef. Remove the veins and cut into small pieces so that the meat is well fried and saturated with the sauce.
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Step 3
To prepare beef gravy, I recommend using a large pan with high sides or a pot with a thick bottom.
Add butter and warm it thoroughly. After laying out pieces of beef and fry it over medium heat for 2-3 minutes on each side until a golden crust is formed. The meat should be fried, but not dry out. After that, it is necessary to remove the meat from the pan and put it in a separate plate.
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Step 4
Clean the onion. Cut it with small cubes or half rings, depending on how you like it.
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Step 5
In the same pan where the meat was fried, add a little vegetable oil. When the oil warms up, lay out chopped onions. Fry it to transparency, about 5-7 minutes.
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Step 6
Clean the garlic and cut it with thin plates or grind it with garlic codes. When the onion becomes soft, add chopped garlic and fry for another 1-2 minutes so that it gives its aroma.
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Step 7
Sprinkle fried vegetables with flour and mix. Fry vegetables with flour 1-2 minutes, until it becomes slightly golden. This will help create the basis for a thick and saturated sauce.
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Step 8
Gradually pour the broth or water, thoroughly stirring so that lumps do not form. Prepare literally 1 minute.
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Step 9
As soon as the liquid begins to thicken, add cream and spices. Rosemary will make our sauce more fragrant. Continue to stir so that the sauce becomes cream and homogeneous.
To make the sauce perfect, be sure to monitor its consistency. If it is too thick, you can add a little water or broth. If, on the contrary, it is too liquid, you can increase the amount of cream or flour.
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Step 10
When the sauce becomes thick enough, return the beef to the pan. Mix meat with sauce, reduce the fire to the weak and cover the pan with a lid. Stew the meat in the sauce for 25-40 minutes, depending on the thickness of the pieces of meat. If the beef becomes soft and easily cuts, then it is ready.
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Step 11
Serve beef gravy with any side dish. To decorate with herbs if desired.
Bon appetit!
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