Ordinary potatoes or pasta can be turned into an exquisite and very satisfying dish, just add a side dish based on minced meat. Make a gravy with cream or tomato sauce, add herbs, garlic and other ingredients that give the dish interesting flavor nuances.

Tomato sauce with minced meat

The combination of minced meat with tomatoes is very popular. This sauce goes well with fried potatoes, mashed potatoes, and pasta. To prepare the dish, you can use ripe fresh tomatoes, canned tomatoes or paste. Add spicy herbs and garlic to the gravy - it will become even tastier.

You will need: - 400 g minced beef; - 2 ripe tomatoes; - fresh parsley and cilantro; - 1 onion; - 2 cloves of garlic; - salt; - ground black pepper; - vegetable oil for frying.

Peel the onion and cut it into thin half rings. Heat vegetable oil in a frying pan and fry the onion in it until golden brown. Place the minced meat in the pan and, stirring, fry until half cooked. Break up the lumps of meat with a spatula so that the minced meat is fried evenly and is homogeneous.

Pour boiling water over the tomatoes, peel off the skin and remove the seeds. Finely chop the pulp and add to the minced meat. Mix the mixture well, salt it and place garlic, finely chopped or pounded in a mortar, into the frying pan. Cook the gravy until the excess liquid has evaporated. If it doesn't seem thick enough to you, add a tablespoon of flour to the pan and stir thoroughly.

Chop the cilantro and parsley and add it to the pan. Add salt and freshly ground black pepper. Season the hot gravy over the potatoes or pasta and serve immediately.

Cream cheese sauce

This sauce can be made with rice and pasta. Prepare it with cream or sour cream; you can also choose the type of cheese to suit your taste.

You will need: - 400 g of minced meat (50% beef and 50% pork); - 1 onion; - 150 g parmesan; - 100 g cream 15% fat; - 1 tablespoon of flour; - a pinch of nutmeg; - 0.25 cups peeled walnuts; - vegetable oil for frying; - salt.

Fry the minced meat together with chopped onion in heated vegetable oil. Mix it thoroughly until completely homogeneous. Grate Parmesan, fry walnuts in a dry frying pan and chop coarsely.

Any meat main course is usually served in the form of two components - the main part (cutlets, goulash, boiled pieces, etc.) and a side dish. In addition, to add juiciness on top, the food is usually topped with some kind of sauce. Some housewives, when experimenting with dishes in the kitchen, use interesting technologies. Minced meat gravy is one such ingenious improvement that brings the sauce and meat dish together. Let's consider several options that differ from each other both in taste and composition.

Sour cream sauce

The taste is especially delicate if the minced meat gravy is prepared using a dairy component (sour cream, cream). Thanks to this, the proposed dish can be included in the diet menu. If desired, to obtain a richer taste, you can make a spicy gravy by adding hot pepper and aromatic spices.

• 500 g lean minced meat (pork, beef or chicken);
• 2 onions;
• 200-300 g of fresh sour cream or cream;
• 2 tbsp. l. (with a slide) sifted flour;
• 500 ml raw cold water;
• salt and various spices to taste.

Cooking steps

Dilute the minced meat with water until smooth. Place over moderate heat and, stirring occasionally (every few minutes), bring to a boil. Reduce heat and simmer for 30-40 minutes. Then add finely chopped onion, sour cream, salt and aromatic spices to the mixture. Bring the dish to readiness for another 25-30 minutes. Shortly before the end of the stewing period, add flour, slightly diluted with water, into the gravy. Serve hot over potatoes or pasta.

Tomato sauce

Very often this meat sauce is also called “lazy” meatballs. After all, the taste of both dishes is very similar. Let's look at how to prepare a sauce for minced pasta using tomato paste and fresh tomatoes.

• 500 g minced pork and beef;
• 1 head of regular onion;
• 2 medium tomatoes;
• 1 full tsp. sweet tomato paste;
• 2 small cloves of garlic;
• 1 faceted glass of raw water;
• greenery;
• ground pepper;
• a little vegetable (odorless) oil;
• salt.

Preparation

In a frying pan in oil, fry the minced meat, stirring and mashing with a fork. Add diced onions and tomatoes, from which, after scalding, you must first remove the skin. Then add water and cover with a lid. Simmer the mixture over moderate heat for 25-30 minutes. At the end of cooking, add the pasta, garlic, chopped fresh herbs, freshly ground pepper and salt. After a short boil (5-7 minutes), you can serve the gravy, generously seasoning the pasta with it.

Preparing meat sauce for buckwheat

There are many different ways to prepare minced meat gravy. The most suitable sauce for buckwheat is one that contains both meat and vegetable ingredients. It is absolutely not necessary to use chalked minced meat. In the proposed recipe, the dish includes finely chopped chicken fillet.

• 600-700 g chicken breast;
• 2 onions;
• 2 small carrots;
• 2 full des. l. spicy ketchup;
• 3 tbsp. l. with a heap of sifted flour;
• a bunch of fresh dill;
• 0.5 liters of raw water;
• 2 tbsp. l. unsalted butter;
• salt, seasonings, bay leaf;
• a little vegetable oil.

Cooking technology

Finely chop the fillet with a sharp knife. Place it in a frying pan and fry for 15-20 minutes, adding vegetable oil. Add chopped onions (in half rings) and carrots (grated) to the mixture. Add ketchup and a little water and simmer for another 15-20 minutes. In another bowl, melt the pieces of butter and combine with flour, then add water to the sauce and boil until thick. Transfer the dressing to the meat mixture, season with salt, seasonings and herbs to taste. After boiling, the dish is ready.

“Assorted” minced meat sauce

To obtain a different and unusual taste, you can use new ingredients, for example, mushrooms and pickles. This sauce with a somewhat piquant taste goes well with boiled potatoes and any cereals.

• 300 g beef (without streaks) or pork mince;
• 6 pcs. medium-sized champignons;
• 1 large onion;
• 2-3 pickled (preferably barrel) cucumbers;
• 1 tbsp. l. with a heap of sifted flour;
• 2 tbsp. refined (odorless) vegetable oil;
• 200-300 ml of ordinary cold water;
• seasonings;
• greens (parsley, onions, dill);
• salt.

Preparation

Fry the minced meat, onions and sliced ​​mushrooms until half cooked (20-25 minutes). Dissolve the flour in a bowl with water and mix the resulting mixture with salt and spices (to taste). Pour the gravy into the meat and mushroom mixture and add the diced pickles. Covering the pan almost completely with a lid, simmer over low heat. Before turning off, add chopped herbs.

How to prepare minced meat gravy for a baby?

The menu for children under 1.5 years old, as a rule, includes dietary dishes from chopped and carefully processed products. Minced meat gravy meets these requirements perfectly. It can replace stewed meatballs or meatballs. Usually, the meat is passed through a simple or electric meat grinder twice beforehand, or a nozzle with the finest mesh is used for this purpose.

• 200 g young veal;
• 1 small onion;
• 300-400 ml potato broth or boiled water;
• 2 tbsp. l. cream;
• a little salt;
• Bay leaf.

How to cook

Thoroughly clean the meat from veins, films and coarse fibers. Grind it in a meat grinder until it becomes mushy. Grind the onion in a blender and add to the minced meat. Pour the water or broth left over from mashing the potatoes into the mass. Simmer over low heat with the lid closed for 1 hour. Make sure there is liquid in the gravy (add it if necessary). Add cream, salt, add bay leaf (remove it before serving). After boiling for another 20-25 minutes, the gravy is ready.

All the recipes described above can be modified by adding new ingredients to taste. This will only improve the taste of the dishes!

Minced meat gravy is a tasty and aromatic sauce that is ideal for a wide variety of side dishes: pasta, fluffy rice, buckwheat, couscous, boiled beans, mashed potatoes or peas. You can combine several types of meat by preparing a platter.

The gravy can be prepared with the addition of sour cream, cream, meat or vegetable broth. But most of all I like tomato sauce with minced pasta, with the addition of tomato juice. It turns out very aromatic, with a bright rich taste of vegetables and meat.

For minced meat, you can use any meat: pork, beef, turkey, chicken or rabbit. Therefore, for children and those who are watching calories, dietary chicken gravy is better suited.

Ingredients:

• 400 g minced pork and beef
• 1 onion
• 2 cloves garlic
• 250 ml tomato juice
• 50 ml vegetable oil
• 1 tsp. seasonings for meat
• salt and ground black pepper to taste
• a small bunch of dill and parsley

How to prepare minced meat gravy:

Peel the onion from the husk. Cut it into medium sized cubes.

Pour some sunflower oil into the frying pan. Add chopped onion. Stirring, saute it until soft over low heat. Then add two cloves of garlic, passed through a press, to the onion.

Stir and continue frying the ingredients together until the minced meat browns.

When the minced meat becomes soft, pour tomato juice into the pan. Mix the ingredients. Cover the pan with a lid. Now the minced meat sauce for the pasta should be simmered over low heat for 10-15 minutes.

Then add finely chopped dill and parsley to the gravy to make the minced tomato gravy aromatic. Salt the dish to taste and season with spices. I used ground pepper and a ready-made meat seasoning mixture.

Continue cooking the gravy over low heat for a few more minutes, then turn off the heat. A very tasty minced meat sauce with tomato juice is ready.

Minced meat is a brilliant human invention. You can prepare it from absolutely any meat and poultry, if only you had a meat grinder or a blender, so popular today. A huge variety of dishes can be prepared from minced meat. Minced meat dishes are present in almost all cuisines of the world because they are quick and easy to prepare. And these are not only the cutlets, dumplings, meatballs, and hedgehogs that are familiar to us since childhood. In Italy, minced meat is used to make lasagna, in Mexico, chili con carne. Minced meat is also good for preparing light snacks and holiday dishes. I'm doing today meat sauce with tomato, which guarantees the success of any side dish. I prepared the gravy on the stove, while the multicooker was preparing another dish at the same time, but this gravy can be safely prepared in the multicooker, here.

Ingredients:

• 500 g minced meat
• 1 tbsp. l. tomato paste
• 1.5 - 2 glasses of water
• 1 onion
• salt, pepper to taste
• Bay leaf
• sunflower oil
• 1-2 tbsp. l. flour and garlic (optional)

Recipe for minced meat sauce in tomato:

In a heated frying pan with sunflower oil, fry the onion and minced meat. Fry until golden brown, stirring and kneading with a spatula. Then add tomato to the minced meat. Mix. Simmer for a few more minutes.

If you like thick gravy, add 1-2 tablespoons of flour to the minced meat and mix well.

Then pour in 1.5 - 2 cups of hot water. Salt and pepper. Stir and bring the meat gravy to a boil. Add chopped garlic (optional) and bay leaf. Reduce heat and simmer for approximately 7 - 10 minutes.

How beautiful, impressive, and promising Bolognese sauce sounds... In fact, it is an ordinary tomato sauce made from minced beef with pork, vegetables and spices, prepared by quick frying and long simmering on the fire. The recipe for classic Italian Bolognese is complex and consists of many components. It takes at least 2 hours to prepare.

With gravy made from ground beef in the Russian version, everything is much simpler. Experiments with the selection of ingredients are welcome - this is how new flavors of the dish are obtained. It takes about 50 minutes to prepare the meat sauce. But it is also good with any types of pasta and pasta, potatoes, rice, and cereals.

How to make ground beef gravy: general rules

Beef plays the first role in the dish. 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 shoulder blade and brisket will work for minced meat.

Before grinding the meat, wash it well and pat dry with paper towels. Then the films and fat are cut off, the tendons are cut out and cut into small pieces. To make the gravy, the beef is minced through a large-mesh meat grinder. There is no need to grind meat in a blender, turning it into porridge.

In any version of the gravy, the ground beef complements the vegetables. They are washed, peeled, and finely chopped. Fry and combine with meat in the sequence indicated in the recipe.

Vegetables are sauteed over medium heat, and when adding minced meat, the flame of the burner is increased. Thanks to this technique, small pieces of beef are “sealed”, retaining maximum juices inside.

The next step in preparing ground beef gravy is adding the liquid ingredients and simmering over low heat. You can stew meat and vegetables in tomato, sour cream, cream, milk, or your own juice. On average, this takes 15 minutes. The total cooking time is 1 hour.

Easy Tomato Gravy with Ground Beef

A common version of meat gravy. A traditional set of products is used. Tomato paste can be replaced with fresh or canned tomato pulp or tomato juice if desired.

Let's take:

· 0.5 kg of ground beef;

· onion;

· 3 cloves of garlic;

· 2 tbsp. l. filtered water and tomato paste;

· 3 tbsp. l. lean oil;

· 2 bay leaves;

· salt pepper.

Prepare the gravy like this:

1. Fry onion cubes in oil for 5 minutes.

2. Add minced meat and mix. Fry, stirring and breaking up meat lumps, for 8 minutes.

3. Pour in tomato paste. Reduce the heat and cover the frying pan with a lid. The dish is simmered for 5 minutes.

4. Add flour and quickly mix. Pour in water, add chopped garlic, spices, and salt. Stir.

Simmer the meat gravy covered over low heat for 15 (or a little longer) minutes. Before serving, leave in a sealed container for 20 minutes.

Tomato sauce with minced beef and mushrooms

Another popular option for thick sauce. Gravy with meat and mushrooms is universal because it goes perfectly with any side dish. The dish is prepared just as quickly.

Let's take:

· 400 grams of ground beef;

· 50 g of fresh small champignons;

· carrots;

· onion;

· 2 tbsp. l. 1st grade wheat flour;

· 3 tbsp. l. tomato (Krasnodar or any other) sauce;

· 400 ml filtered water;

· vegetable oil;

· salt pepper.

Prepare the gravy like this:

1. Chop the onion into cubes. Grate the carrots finely. Fry the vegetables one at a time over medium heat until soft (5 minutes).

2. Add ground beef and stir. Fry in the same mode for 8 minutes, stirring occasionally.

3. Mushrooms are washed and cut into slices. Mix in sautéed vegetables and minced meat. Fry for 3 minutes.

4. Flour is diluted in tomato sauce. Pour into the frying pan along with water. Add salt and spices. Stir.

5. Fire is reduced to a minimum. Simmer the gravy for 20 minutes under a half-closed lid.

When the sauce becomes thick, turn off the heat. The dish is left to steep under the lid for 10 minutes.

Tomato sauce made from minced beef with processed cheese

The classic Bolognese recipe includes Parmesan. Therefore, gravy with processed cheese can be safely called a simplified version of Italian meat sauce. The ingredients are very ordinary, but it turns out very tasty.

Let's take:

· ground beef – 400 g;

· processed cheese (can be smoked, regular, with bacon, herbs, mushrooms) – 200 g;

· 2 onions;

· 2 cloves of garlic;

· 6 tbsp. l. tomato sauce (to taste);

· 4 tbsp. l. lean oil;

· 400 ml water;

· salt pepper;

· 4 tbsp. l. mixture of chopped parsley, dill, green basil.

Prepare the gravy like this:

1. Fry diced onion until golden brown over medium heat.

2. Mix with minced meat. Increase the heat, fry the meat, stirring, for 5 minutes.

3. Add tomato sauce and mix with minced meat. Add water.

4. Processed cheese is grated or cut into cubes. Pour into the gravy, stir until the cheese is completely melted.

5. Reduce the heat to a minimum, cover the gravy with a lid and simmer over low heat for 20 minutes.

6. Add chopped garlic, pepper and salt, spices (optional). Simmer for another 5 minutes.

Before removing from the stove, add chopped herbs into the minced beef gravy with processed cheese.

Creamy gravy with ground beef, cheese and nuts

Experiments on the topic of “Bolognese sauce” continue. This time the meat gravy recipe contains Parmesan, but the beef is stewed not in tomato juice, but in cream.

Let's take:

· 400 g minced beef;

· 150 g parmesan;

· 100 ml 15 percent cream;

· onion;

· a quarter cup of shelled walnuts;

· 1 tbsp. l. flour;

· salt, standing oil;

· ground nutmeg – on the tip of a knife.

Prepare the gravy like this:

1. Walnut kernels are fried in a frying pan without oil. Finely chop with a knife.

2. Chop the onion and sauté in oil until golden brown.

3. Mix the onion with minced beef. Fry the meat over high heat, constantly stirring and breaking up lumps, for 8 minutes.

4. The browned, dried minced meat is poured with cream and mixed. As soon as the gravy boils, reduce the flame of the burner to a minimum. Simmer the dish covered for 20 minutes, stirring from time to time.

5. Parmesan is grated with shavings. Add to creamy gravy with minced meat along with salt and nutmeg. Simmer for 3 minutes.

6. The sauce is brought to the desired thickness with flour. Simmer for 2 minutes.

Add crushed nuts to the gravy and turn off the heat. Before serving, leave the dish covered for 15 minutes.

Creamy gravy with minced beef and chanterelles

Very tasty thick gravy with an unusually appetizing mushroom aroma. If it is not possible to use chanterelles in the recipe, they can be replaced with other wild mushrooms. As a last resort, more affordable champignons or oyster mushrooms are suitable, which can be bought in the store at any time of the year.

Let's take:

· 400 g ground beef;

· 200 g of fresh chanterelles;

· 400 ml 10 percent cream;

· onion;

· 50 g each of butter and flour;

· 2 cloves of garlic;

· 3 tbsp. l. olive oil;

· salt, herbs, pepper - to taste.

Prepare the gravy like this:

1. Wash the chanterelles and boil them for 10 minutes in salted water. Cut into small pieces.

2. Fry the diced onion along with chopped garlic in olive oil for 2 minutes.

3. Add minced beef, chanterelles, ground pepper, and salt. Fry over maximum heat for 5 minutes, stirring.

4. Flour is diluted in cream. Pour the mixture into a saucepan and bring to a boil. Add butter and mix. Reduce heat and cook for 7 minutes.

5. Creamy sauce is poured into the fried beef with chanterelles. Season with herbs and spices. Stir.

Simmer the gravy over low heat for 3 minutes and remove from the stove. Leave covered for 15 minutes.

Creamy ground beef gravy

Creamy sauces with meat have a sweetish taste. Sour cream adds soft notes of sourness to the gravy.

Let's take:

· 500 g ground beef;

· 200 g of fat sour cream;

· 2 onions;

· bunch of dill;

· 2 tbsp. l. 1st grade wheat flour;

· 300 ml water;

· salt, meat seasonings, pepper;

· vegetable oil.

Prepare the gravy like this:

1. Fry the meat in vegetable oil over high heat for 8 minutes. Salted, seasoned with spices and herbs.

2. Add diced onion. Fry in the same mode for 2 minutes, stirring constantly.

3. Add flour to the browned minced meat. Stir. Fry for 2 minutes.

4. Pour water into the pan. The fire is reduced to a minimum. Simmer the gravy under the lid for 7 minutes.

5. When the sauce becomes thick enough (the liquid has evaporated by half), the stewed minced beef is mixed with sour cream. Sprinkle with dill and after 3 minutes remove from the stove.

This gravy goes well with buckwheat porridge, mashed potatoes, and boiled vegetables.

Gravy with ground beef for pasta with milk

An easy to prepare sauce with a delicate mild taste. Pairs perfectly with any pasta. Complements and enhances the taste of boiled potatoes.

Let's take:

· 400 g ground beef;

· 500 ml 3.2% milk;

bouillon 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. Fry the minced meat in hot oil over high heat for 8 minutes. Stir occasionally and break up the boiled lumps of meat.

2. The bouillon cube is crushed and mixed with flour. Pour into the minced meat, stir 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 in warm milk in a thin stream. Stir and bring to a boil.

5. The fire is reduced to the smallest. Simmer the ground beef gravy in milk for 20 minutes.

The sauce, which has a consistency similar to liquid sour cream, is left to steep for 10 minutes. If desired, when serving, you can add fresh chopped herbs to the gravy.

Almost all ground beef gravy recipes use onions, which soften the fairly tough beef. Other vegetables are added to the hearty meat sauce to add flavor. As part of vegetable gravy with beef, you can use young zucchini, eggplant, green peas, green beans, bell peppers, corn, carrots, and fresh meaty tomatoes.

In addition to standard black pepper, you can add aromatic herbs, single-component or mixed spices for red meat, and spices to the gravy. Pairs well with beef: utskho-suneli, marjoram, basil, sage, cumin, cumin, oregano.

Tomato beef gravy with vegetables does not have to be prepared for one meal. You can cook a lot of thick sauce, as they do in Italy, and store it in glass containers with tight lids in the refrigerator for up to 7 days. Experienced chefs assure that after several days in the cold, meat gravy becomes even tastier.