Boiled beef with sauce without harm. Beef sauce. Orange sauce for beef - recipe

12.08.2013 |

Sauce:

• 1.5 glasses of milk,
• 1 tbsp. spoon of flour,
• 50 g butter,
• 2 yolks,
• 100 g hard cheese,
• 1 tbsp. a spoonful of ground breadcrumbs,
• lemon juice or citric acid,
• salt.

Pour hot water over the peeled vegetables, add salt and cook covered for 15 minutes. Then add the beef and cook until done over low heat, removing the foam from time to time. Cook carrots until half cooked.

Remove the cooked meat from the broth and cool. Cut across the grain into thin slices and place in the middle of a fireproof dish greased with oil. Pour the sauce on top, sprinkle with breadcrumbs and bake in a hot oven.

To serve, top with green peas without sauce, baskets of canned cauliflower and chopped carrots. Serve the meat with mashed potatoes and a salad of canned green tomatoes.

Sauce for boiled beef

Prepare the sauce as follows: mix flour with a few tablespoons of cold milk, pour hot milk into the rest, stirring over low heat. When the sauce thickens, remove it from the heat and mix with mashed yolks and finely grated cheese. Salt, pepper and add lemon juice or citric acid to make the sauce spicy.

Good meat will definitely be tasty if it is well cooked. But, any meat is best consumed with some vegetables and sauces.
This gives the dish additional taste and promotes the digestion of meat food.
A suitable sauce is the best way to make meat both tastier and healthier.
Beef especially needs sauces, as it is very lean and rather bland.

What to choose for beef? There are so many different sauces and dressings that it is simply impossible to try them all. Here you should only rely on your own taste and intuition.

For general reasons, it is worth considering some features common to all meat dishes:

– If the meat is fried or fatty, then it is best to use sour or hot sauces. A dressing based on berry or fruit purees, such as cherries, cranberries, lingonberries, apples, or a sauce to which you need to add vinegar or lemon juice will turn out very tasty.

If the meat is lean or boiled, then it is best to serve creamy, mustard or tomato sauces. They go great with baked beef.

If berries or fruits are used for dressing, then before preparing the dish it is best to bake or boil them, and then grind them in a blender to make a puree.

Sauces for beef are usually served cold, unless otherwise specified.

Simple beef sauce

Ingredients:

• sour cream – 2 tbsp. l.
• wheat flour – 2 tbsp. l.
• butter for frying – 2 tbsp. l.
• butter for dressing – 1 tsp.
• salt - to taste

How to make a simple beef sauce:

The butter should be melted and heated in a frying pan until the excess moisture it contains evaporates. Fry the flour in oil until brown.
Add a little water and salt to the flour and cook, stirring constantly. At the end of cooking, add butter and sour cream, and then immediately turn off the heat.
Serve the sauce chilled with the beef.

Beef sauce with cranberries

Ingredients:

• granulated sugar – 1 cup
• cranberries – 2 cups
• water – 1 glass

How to make cranberry sauce for beef:

First of all, you need to prepare sugar syrup. To do this, add sugar to water and boil this mixture for several minutes.
Grind the cranberries in a blender into a puree, and then add this puree to the syrup and, stirring, cook for several minutes (5-6 minutes).

The amount of granulated sugar can be reduced if you like a more sour taste. Cranberries can be used either fresh or frozen.
The sauce goes great with beef and other meat dishes.

Beef sauce with apple

Ingredients:

• apples – 500 g
• water – 300 ml
• lemon – 0.5 pcs.
• powdered sugar – 50 g

How to make apple sauce for beef:

Peel and core the apples. Cut the apple pulp into cubes and place them in water with granulated sugar.
Let everything cook for about 20 minutes until the apples are completely soft. It is best to rub this mixture through a sieve or grind it in a blender.
If the apples are sweet, then you need to add a little lemon juice.

Sauce for beef with onions

Ingredients:

• blue onion – 1 kg
• olive oil – 60 ml
• granulated sugar – 80 g
• dry red wine – 100 ml
• wine vinegar – 4 tbsp. l.
• salt - to taste

How to make onion sauce for beef:

All onions should be peeled and finely chopped. Heat olive oil in a frying pan and fry the onion in it.
Care must be taken to ensure that the onions do not burn, otherwise the sauce will have a bitter aftertaste.

After this, you need to add granulated sugar, dry red wine, salt and wine vinegar. Put everything on the fire and cook for about an hour. Cook over low heat, stirring occasionally.
As the sauce cooks, the onions will become sticky and transparent, and the consistency of the sauce will be similar to marmalade.

This sauce can be packaged in molds and stored in the refrigerator for a long time.
For this “marmalade” sauce, you can use regular onions instead.
You can add various spices to taste.

Ingredients:

• sour cream – 160 g
• garlic – 2 cloves
• fresh parsley – 1 bunch
• paprika - to taste
• ground black pepper - to taste
• red chili pepper – 0.5 tsp.
• turmeric - to taste

How to make beef sauce with paprika:

This sauce is prepared without heat treatment.
First you need to finely chop the fresh parsley. Peel the garlic and crush it through a press.
Mix herbs and garlic, add sour cream, turmeric, black and red pepper, and paprika.
Mix everything thoroughly and can be served immediately with the meat.

Sauce with herbs for beef

Ingredients:

• white sauce – 0.5 l
• butter – 160 g
• tarragon – 30 g
• parsley - to taste

Method for preparing sauce with herbs:

First you need to thoroughly rinse all the greens - parsley and tarragon. Then dry and finely chop. Mix chopped herbs with butter into a homogeneous mass. Next you need to add this oil with herbs to the previously prepared white sauce.

Lingonberry sauce for beef

You can make a wonderful lingonberry sauce from lingonberries, which will decorate any dish with its rich color and make its taste more piquant and interesting. In this case, the bitter-sour berry reveals all its advantages and qualities to the maximum. Once you try lingonberry sauce for meat, you will never again pour banal store-bought ketchup on your roast.

Ingredients:

• fresh or frozen lingonberries – 500 gr.
• water – 250 ml
• dry white table wine – 100 ml
• sugar – 15-20 g
• cinnamon and potato starch - 1 teaspoon each

Method for making lingonberry sauce:

Boil water in a saucepan or saucepan, rinse and sort the berries. If frozen lingonberries are used, they must first be thawed.
Add berries to the pan, bring to a boil again, and simmer for 5-10 minutes, stirring.
Add sugar and cinnamon.
Grind the mixture with a blender or rub through a sieve.
Put the almost finished sauce on the fire again, pour in the wine and bring to a boil.
Dissolve starch in a quarter glass of water and add it to the gravy in a thin stream, stirring constantly.
As soon as the sauce warms up and thickens, remove it from the heat without bringing it to a boil.

The recipe can be varied by using honey instead of sugar, as well as adding other spices and spices. This sauce is very good with orange or lemon zest.

Egg sauce for beef

Ingredients:

• broth – 300 ml
• butter – 2 tbsp. l.
• egg yolk – 1 pc.
• premium wheat flour – 1 tbsp. l.
• salt - to taste

Method for making egg sauce for beef:

Flour should be fried in a frying pan with melted butter. After this, dilute the flour with meat broth. Place this mixture on the fire and cook over low heat for 10 minutes. The egg yolk should be mixed with a small amount of sauce, and then pour this mixture into the pan with the main volume of the sauce. Add butter and a little salt to the sauce.

Beef in wine sauce

Ingredients:

800 g meat
- 200 ml red wine
- 3 tbsp. tomato paste
- 2 pcs. onions
- 3 cloves of garlic
- 2 bay leaves
- 2 peas of allspice
- salt and pepper to taste
- butter - for frying

cooking method:

While the meat is frying, peel the onion and cut into rings.
Place the onion on top of the meat. Then mix tomato paste and wine.
Pour this sauce over the meat and onions.
Add spices (do not add garlic). Simmer the meat for 2-2.5 hours.
At the end of cooking, add finely chopped garlic to the sauce.

I have not tried most of the “favorite recipes” presented. But the recipes are interesting.
And the composition is “edible”. And excellent. From others.
Try it, it might be delicious.

An appetizing beef sauce perfectly complements the taste of the finished dish and gives it a special sophistication. There are many options for preparing a suitable sauce, and the choice depends on your preferences. You can make tomato, cream, garlic or olive oil sauces. Garlic, pepper, herbs or horseradish are used as seasonings.

Making beef sauce is a lot of fun. From ordinary products, in a few minutes an amazing mixture is created that can highlight the taste and add tenderness to beef dishes.

Most often, sour cream or cream sauce is served with beef. Sour cream sauce is prepared easily and quickly. Meat with this sauce becomes much tastier, it acquires amazing juiciness. Garlic, often included in sour cream sauce, gives it a special piquancy.

Some recipes for creamy beef sauce call for the addition of mushrooms. This combination turns out to be especially tasty and aromatic.

You can prepare an unusual sauce for rich pink meat. This sauce looks beautiful on a dish and is best served with cold beef appetizers. It consists of cranberries, sour cream, vegetable oil, horseradish, garlic, salt and sugar. Cranberries give the sauce an unusual color and amazing aroma.

Beef goes well with different sauces, so you don’t have to make the same one every time. Look for new recipes and you will find many unexpectedly delicious discoveries.

A well-chosen sauce will favorably emphasize the taste of beef and add piquancy, originality and uniqueness to beef dishes.

We offer several options for preparing beef sauce, from which you can choose the most attractive one for yourself, and we will also tell you how to cook beef in sweet and sour sauce.

Cherry sauce for beef steak

Ingredients:

• pitted cherries – 290 g;
• dry red wine – 190 ml;
• vanilla extract – 1 g;
• cloves – 1 bud;
• granulated sugar – 30 g;
• corn flour – 60 g;
• salt - to taste.

Preparation

In a ladle or saucepan, combine wine, granulated sugar and pitted cherries. Add salt, vanilla extract, cloves, place on the stove and heat the mixture to a boil. Keep the sauce on the fire, stirring, for several minutes, and then add corn flour, stir and let cool.

Cheese sauce for beef in the oven

Ingredients:

• cream – 120 ml;
• parmesan or other hard cheese – 120 g;
• – 30 g;
• salt - to taste;
• ground pepper mixture - to taste.

Preparation

Heat the cream to a boil, stirring, add the hard cheese grated and let it dissolve completely. Add ground black pepper and salt to taste and remove from heat. If desired, you can also add fresh chopped herbs and spices to your taste.

This sauce can be used both when serving boiled or oven-baked beef, and pour it over the beef in a mold before baking. In this case, mushrooms will come in very handy as a complement to meat.

Orange sauce for beef - recipe

Ingredients:

• oranges – 250 g;
• dry wine – 75 ml;
• vegetable oil – 35 ml;
• cream – 55 ml;
• onion – 75 g;
• ground pepper mixture - to taste;
• salt - to taste.

Preparation

In a frying pan heated with vegetable oil, fry finely chopped onion until transparent, gradually pour in the wine, stirring, add orange zest and juice, salt and ground pepper mixture and cook until thickened. Then pour in the cream, adjust the taste again with salt and pepper, remove the sauce from the heat and let it cool.

Beef in sweet and sour sauce - recipe

Ingredients:

Preparation

We wash the beef tenderloin, dry it, cut it into thin pieces and fry it with onion half rings in a frying pan heated with vegetable oil for twenty minutes.

Meanwhile, mix tomato paste, soy sauce, water, grated garlic, juice of one lemon, mix well and add the resulting sauce to the fried meat. Season the dish to taste with salt and ground black pepper, mix and simmer under the lid over low heat, stirring occasionally, for twenty minutes.

Beef is a dietary product, as it contains a lot of protein and little fat. Because of this, it does not always turn out to be sufficiently juicy and appetizing. The sauce helps fix the situation. For beef, it is most often made on the basis of cream, sour cream or olive oil, that is, fatty products. But there are other gravy options that help reveal the taste of meat in a new way.

Cooking features

The basis of beef sauce can be cream, sour cream, base sauces, and other products. The technology for preparing gravy from them is not always identical. There are no general rules. But there are still a number of points that are relevant in most cases.

• The choice of sauce for beef depends on the method of its preparation. For boiled and stewed meat, a fat-based sauce is more suitable. For fried beef that has absorbed a lot of fat, you can make a hot sauce or even a sweet and sour sauce, which is traditionally served with pork - in this situation it will also play a positive role.
• If flour is chosen to thicken the sauce, it is advisable to fry it in a dry frying pan until it has a caramel or even darker color before using it.
• If you decide to make a sweet and sour sauce for beef, it is better to give preference to one of its spicier options.
• You can add mushrooms or herbs to the creamy sauce that is prepared for beef - this will give the dish new shades of taste.
• The beef sauce is served cold, so you need to prepare it in advance.
• To prevent the sauce from becoming covered with a film when cooling, grease its surface with a piece of butter.

In the store you can easily find ketchups that are suitable for various types of meat, including beef. But they can't compare with homemade sauce. Therefore, it makes sense to spend a little time preparing aromatic seasoning with your own hands.

Creamy sour cream sauce for beef

• sour cream – 40 ml;
• butter – 50 g;
• flour – 30 g;
• milk, cream or broth - 0.2 l;
• salt - to taste.

Cooking method:

• Fry the flour in a dry frying pan until brown.
• Cut a piece of butter into 5 parts, set one part aside and leave for a while to soften the butter. Place the remaining pieces in the pan and melt.
• Pour the fried flour into the melted butter and fry it a little.
• Pour in milk or cream in a thin stream. At this time, whisk the contents of the pan so that there are no lumps. Dairy products can be replaced with meat broth - the taste of the sauce in this case will be different, but no less harmonious.
• Add salt to the sauce and cook until it becomes thick enough.
• Add sour cream and softened butter, mix thoroughly and remove the sauce from the heat.

After this, the sauce is left to cool. It goes well with beef, no matter how it is cooked, but it makes a particularly good pairing with stewed meat.

Creamy sauce with herbs

• flour – 50 g;
• butter – 150 g;
• milk or cream – 0.5 l;
• parsley – 50 g;
• fresh tarragon – 30 g;
• salt - to taste.

Cooking method:

• Fry the flour in a dry frying pan.
• Add milk or cream, whisk to obtain a mass without lumps, cook, adding salt, until thickened.
• Wash and dry the greens. Finely chop with a knife or grind with a blender.
• Mix greens with softened butter. In order for this product to acquire the desired softness, it must be removed from the refrigerator in advance.
• Combine green butter with white sauce made from flour and milk. Stir thoroughly and cool. To obtain a smoother consistency, you can use a blender or mixer.

The sauce is suitable for any type of beef, including steak. If desired, you can add seasonings to it, based on your taste. In particular, nutmeg and ground black pepper are suitable.

Egg sauce for beef

• beef broth – 0.3 l;
• flour – 20 g;
• egg yolk – 1 pc.;
• butter – 40 g;
• salt, ground black pepper - to taste.

Cooking method:

• Melt half of the butter specified in the recipe, leave the rest to soften.
• Add flour to melted butter and fry until caramelized.
• Pour in the broth while whisking.
• When the sauce thickens, pour out about half a glass and let it cool slightly.
• Mix the poured broth with the yolk, beat.
• Add the mixture to the sauce and heat over low heat or in a water bath for 10 minutes.
• Add salt and pepper, remaining oil, stir and remove from heat.

This delicate sauce goes well with stewed or baked beef. You can also serve it with boiled meat. For stir-fried beef, choose a more savory option.

Spicy beef sauce

• sour cream – 150 ml;
• fresh parsley – 100 g;
• garlic – 2 cloves;
• ground chili – 2–3 g;
• turmeric – a pinch;
• ground paprika - a pinch;
• ground black pepper - a pinch;
• salt - to taste.

Cooking method:

• Wash and shake off the water from the parsley. It's even better to dry it with a napkin.
• Finely chop the greens.
• Place the greens chopped with a knife into the blender container, pour sour cream over it and beat until a homogeneous consistency is obtained.
• Add garlic, spices, and a little salt to the mixture of products. Beat again.

This sauce is good because it is prepared quickly and does not require heat treatment and subsequent cooling. Suitable for beef cooked in any way, including grilled.

Onion sauce for beef

• blue onion – 0.5 kg;
• sugar – 40 g;
• dry red wine – 50 ml;
• wine vinegar (6 percent) – 40 ml;
• olive oil – 30 ml;
• salt - to taste.

Cooking method:

• Peel the onion and cut into small pieces.
• Fry until translucent in olive oil.
• Add the remaining ingredients, stir and simmer over low heat for an hour. Stir the sauce occasionally to prevent the onions from burning.

The consistency of the onion sauce resembles liquid marmalade. If desired, it can be prepared in large quantities, distributed into molds and frozen. In this case, it can be used for 2 months.

Garlic sauce for beef

• soy sauce – 0.2 l;
• garlic – 5 cloves;
• ground red pepper – 10 g;
• fresh cilantro – 50 g;
• sugar – 20 g;
• table vinegar (9 percent) – 20 ml;
• ground black pepper – 5 g;
• coriander – 5 g.

Cooking method:

• Grind the coriander in a coffee grinder to a powder.
• Finely chop the fresh cilantro with a knife, after washing and drying it.
• Chop the garlic cloves as finely as possible.
• Place the prepared ingredients in a blender jug, pour in soy sauce, vinegar, spices and sugar. Turn on the device and mix the ingredients.

There is no need to add salt to the soy sauce. The prepared seasoning has a pungent and salty taste; you should not season your dishes with it in large quantities. This sauce goes well with fried beef.

Sour cream sauce with tomato paste

• meat broth - 0.25 l;
• sour cream – 0.25 l;
• tomato paste – 20 ml;
• flour – 40 g;
• butter – 50 g;
• onions – 0.2 kg;
• salt, ground black pepper, paprika - to taste.

Cooking method:

• Peel and finely chop the onion.
• Melt the butter and fry the vegetable pieces in it.
• Add flour, fry for a couple of minutes.
• Add tomato paste and continue to fry ingredients for another 2 minutes.
• Dilute sour cream with broth or water, add spices and add salt.
• Pour the resulting liquid into the pan with the remaining ingredients, whisk.
• Cook for another 7 minutes, stirring occasionally.

The sauce will need to cool before serving. It is universal, suitable for beef prepared according to any recipe.

Most often, beef sauce is made based on milk, sour cream or broth, thickening it with flour. However, there are other options. The base can be soy sauce and butter. Red hot pepper, paprika, black pepper, coriander, and nutmeg are used as seasonings. You can add onions, garlic, herbs. Each beef dish has its own version of liquid seasoning.

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