Cooking, like the East, is a very, very delicate matter. This is especially true for meat dishes, and even served with sauce. A well-prepared sauce can save the position of an unlucky housewife if her meat is burnt or overdried. In turn, improperly selected or “wrong” cooked sauce can ruin any meat delicacy on the vine.
Sauce family
Meat sauce is a nice addition to many of your favorite dishes.
Sauces, like gravy, there is a huge variety. Some of them are universal, others are suitable only for a particular dish, a certain type or variety of meat. And, for example, a
stewed rabbit served with white wine sauce will be very different from a similar one if you cook meat sauce with red wine for it. Therefore, be careful when choosing a recipe.
Meat sauce can be divided into several categories. This is sweet and sour, tomato, wine, sour cream, onion, garlic and spicy, as well as the juice itself, which the meat secrets when frying. The basis is usually broths, supplemented with various ingredients.
The simplest meat sauce is meat juice. It is prepared as follows: after the portioned pieces are fried, they are transferred from cast iron or pans to a dish, and the remaining fat, juice is diluted somewhat with broth or water, allowed to boil. When the meat sauce is ready, it needs to be filtered, pour the dish over it and serve.
Meat and berries
Although it seems that berries and meat are mutually exclusive products, in reality this is far from the case. Fruit and berry sauces emphasize the taste of meat, add piquancy and leave a pleasant aftertaste in the mouth. And the appearance of dishes becomes much more attractive, especially if you know some secrets of successful serving. An example of this is pomegranate sauce for meat, which is not so difficult to cook.
Its main component is a glass of juice, canned or freshly squeezed. You will also need a spoonful of sugar (tablespoon), two tablespoons of pomegranate seeds, as well as a teaspoon of lemon juice and starch. The sauce is prepared in a saucepan with a thick bottom, otherwise it will burn. At first, a half-glass of juice is poured, sugar is poured, mixed and brought to a boil. Then the fire is “screwed” to nothing, the juice is boiled with sugar until the volume is almost halved. Naturally, the "workpiece" interferes so that sugar does not stick.
Starch is poured into the juice remaining in the glass, mixed, and then the mixture is poured into the pan. This is done slowly, with a thin stream, constantly interfering so that the starch does not stray into lumps. After the sauce boils again, it is removed from the heat and berries are added, lemon juice is poured . The amount of lemon supplement can be adjusted to taste: someone likes a little more acidic, and someone is sweeter. By the way, in the same way you can cook another original sauce - cherry. It will appeal to not only gourmets, but also just lovers to eat well. Only cherries should be taken seedless, fresh or canned in their own juice.
Useful Tips
Each housewife has her own branded recipes for how to prepare sauce for meat. However, there are several universal rules that everyone should follow:
- Before preparing the sauce, it is advisable to find out whether it and the meat for which it is intended to be in harmony with each other.
- If the sauce is spicy, it is important not to overdo it with spiciness or salt, as well as various seasonings. They should complement the aroma and taste of the dish, and not clog each other.
- The sauce should not burn! Otherwise, the color and taste of the dish will not please you.
- It is advisable to make a lot of sauce! It can be very tasty to eat not only with meat, but also with potatoes, cereals, pasta instead of gravy.