What are sauces to meat?
Sauces for meat dishes there is a huge amount. The most popular tomato, which is ideal for pork, beef and chicken. Despite the fact that these recipes combine one main ingredient - tomatoes, all of them are different among themselves and to taste and technology of cooking. Of great importance is to what kind of meat you are going to make sauce. As for beef one recipes are used, and for pork - absolutely others. In this article, we'll look at both options.
Sauce for pork
This meat is distinctive in that it is very juicy and soft in itself. Also the main feature of pork is its calorie content. Based on these properties, a low-fat and somewhat spicy sauce product was invented, which is excellent for pork shish kebab, cold boiled pork, roast meat and cutlets. So, for its preparation you will need:
- Tomato paste - 300 g
- vinegar - 2 tbsp. l.
- vegetable oil - 1 tbsp. l.
- garlic - 2 cloves
- Bulgarian pepper - 1 pc.
- dill - a small bundle
- green onion - a pair of stems
- salt, pepper to taste
- boiling water - 250 ml
Tomato paste diluted with boiling water and stir until a homogeneous consistency. After that, pour vinegar and sunflower oil, stir again.
Bulgarian pepper rub on a small grater or we pass through a meat grinder, in the end it should turn out in the form of gruel.
Pepper is added to the tomato base, then squeezed into it a pair of cloves of garlic.
Greens need to be cut as small as possible, after which we put it in a tomato mass.
Then, salt, and in the end, stir well.
Best of all, this sauce relishes in a cooled form with pork meat.
Appetizing sauce for beef dishes
This recipe is in perfect harmony with any beef dishes. For its preparation you will need such products:
- tomato paste - 300 g
- carrots - 1 pc.
- garlic - 2 cloves
- dill or parsley - one small bundle
- black pepper and salt to taste
- vegetable oil
First of all, we start carrots. To begin with, you need to clean and grate it on a fine grater. After that, we throw it on the heated frying pan with butter and fry for about ten minutes.
Fried carrots are added to the tomato paste, then mix well.
Now it's turn to garlic. It must be cleaned, squeezed and put in a tomato-carrot mixture.
Now you need to wash and cut the greens, then add to the sauce.
In the end - salt and pepper.
Meat can be served both in hot and cold.
As you can see, the very preparation of sauces for meat does not take away much of the hostess's time, and there is no need for special products. All that is required is a desire to create a culinary delicacy, which will be an excellent addition to the main dish. You can rest assured that your sauce will please everyone!