Delicious mince of minced meat: several cooking recipes

Any meat second course is usually served in the form of two components - the main part (cutlets, goulash, boiled pieces, etc.) and garnish. In addition, to give juiciness on top of the dish, as a rule, watered with some sauce. Some housewives, experimenting with dishes in the kitchen, use interesting technologies. Ground sausage is one of such original improvements, allowing to unite the sauce and meat dish. Let's consider some variants, differing from each other both on taste, and on structure.

Sour cream sauce

Particularly gentle taste is obtained if the sauce is prepared from ground meat using a dairy component (sour cream, cream). Thanks to this, the proposed dish can be included in the diet menu. If you want to get a more saturated taste, you can make a savory sauce by adding hot pepper and aromatic spices.

Composition :

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

Stages of preparation

Dissolve minced water to a uniform consistency. Put on a moderate fire and, after a few minutes stirring, bring to a boil. After reducing heat, simmer for 30-40 minutes. Then in a mass pour finely chopped onion, sour cream, salt and flavored spices. Bring the dish to the ready for another 25-30 minutes. Shortly before the end of the extinguishing period, enter into the sauce flour, slightly diluted with water. Serve hot for potatoes or pasta.

Tomato sauce

Very often such a meat sauce is also called "lazy" meatballs. After all, the taste of both dishes is very similar. Consider how to prepare a gravy to pasta from minced meat using tomato paste and fresh tomatoes.

Composition :

• 500 g of pork-beef minced meat;
• 1 head of a conventional bow;
• 2 medium tomatoes;
• 1 complete tsp. Tomato sweet pasta;
• 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 mince, stirring and mashing with a fork. Add the diced onions and tomatoes, from which, after scalding, you must first remove the skin. Then add water and cover. Extinguish the mass on moderate heat for 25-30 minutes. At the end of the preparation, enter pasta, garlic, chopped fresh herbs, freshly ground pepper and salt. After a short boil (5-7 minutes) you can serve gravy on the table, generously flavored it with pasta.

Preparation of meat sauce for buckwheat

There are many different ways to prepare the sauce from minced meat. To a buckwheat the sauce containing as meat components, and vegetable is most suitable. It is not necessary to use a minced minced meat. In the proposed recipe, the dish includes finely chopped chicken fillet.

Composition :

• 600-700 g of chicken breast;
• 2 onions;
• 2 small carrots;
• 2 full dess. L. Acute ketchup;
• 3 tbsp. L. With a hill of sifted flour;
• A bunch of fresh dill;
• 0.5 liters of raw water;
• 2 tbsp. L. Unsalted butter;
• Salt, seasoning, bay leaf;
• A little vegetable oil.

Technology of preparation

Finely chop the fillet with a sharp knife. Put it in a frying pan and fry for 15-20 minutes, pouring vegetable oil. Add the ground chopped onions (semirings) and carrots (on a grater). After topping the ketchup and a little water, simmer for another 15-20 minutes. In another dish, melt the pieces of butter and combine with the flour, then pour into the sauce of water and boil until thick. Transfer the dressing to the meat mass, salt it with spices and herbs to taste. After boiling, the dish is ready.

The sauce from the minced "Assorti"

To obtain a different and unusual taste, you can use in the composition of new ingredients, for example, mushrooms and pickled cucumbers. This sauce with a slightly piquant taste is perfectly combined with boiled potatoes and any porridges.

Composition :

• 300 g of beef (without veins) or minced pork;
• 6 pcs. Medium-sized mushrooms;
• 1 large onion;
• 2-3 salted (preferably cask) cucumber;
• 1 tbsp. L. With a hill of sifted flour;
• 2 tbsp. Refined (odorless) vegetable oil;
• 200-300 ml of ordinary cold water;
• Condiments;
• Greens (parsley, feathers of onions, dill);
• salt.

Preparation

Forcemeat, onion and mashed potatoes fried until half cooked (20-25 minutes). Spread the flour in a bowl of water and mix the resulting mixture with salt and spices (to taste). Pour the gravy into the meat-mushroom mass and fill the diced cucumber with cubes. Covering the frying pan with a lid almost completely, simmer on low heat. Before shutting off, pour the shredded greens.

How to cook a sauce for minced meat?

In the menu of children under 1.5 years, as a rule, include dietary dishes from crushed and carefully processed foods. The gravy of minced meat perfectly suits these requirements. It can replace stewed meatballs or little bits. Usually, the meat is passed through a simple or electric meat grinder two times beforehand or the nozzle with the smallest mesh is used for this purpose.

Composition :

• 200 g of young veal;
• 1 small onion bulb;
• 300-400 ml of potato broth or boiled water;
• 2 tbsp. L. Cream;
• A little salt;
• Bay leaf.

How to cook

Clean the meat thoroughly from streaks, foams and coarse fibers. Grind it in a meat grinder to a mushy condition. Chop the onion with a blender and place to the stuffing. Pour in a lot of water or broth, left from cooking potatoes on puree. Stew on low heat with the lid closed for 1 hour. Watch for the presence in the gravy of the liquid (if necessary pour it). Enter the cream, salt, put the bay leaf (it must be removed before serving). After boiling for another 20-25 minutes, the gravy is ready.

All the recipes described above can be changed by adding new ingredients to taste. The taste of food from this only will improve!