Gravy with beef and celery for mashed potatoes

Choosing meat is one of the most important steps in cooking beef. Pieces cut along the bone are likely to be tough. For gravy, it is best to take the pulp or tenderloin.

Cut the meat washed under running water and dried with a paper towel across the fibers like chops. Each of the resulting pieces is lightly beaten off with a kitchen hammer and cut into strips or arbitrary small pieces.

In a frying pan with a thick bottom, heat the vegetable oil (half). When it has reached the maximum temperature, we throw the beef and fry the meat over high heat. It is the maximum power that will allow the pieces to fry on top and seal the juice for softness inside. As soon as the meat is sufficiently fried, we transfer it to a plate. Do not overexpose on the fire - inside the meat will be cooked during stewing with vegetables.

While the meat is being fried, we are doing vegetables. Onions and carrots are cleaned, washed, cut. Onions are best cut into smaller cubes or quarters of rings, but carrots look good in rather large pieces - quarters of circles will be the ideal solution. Cut the celery into thin strips, and finely chop the garlic or pass it through a press. Add the remaining vegetable oil to the pan when the meat has already been unloaded onto a plate and send the vegetables there. Fry on medium heat until the onion is soft and transparent.

After 7 minutes, add the flour, stir the mass well and pour in the tomato paste. Stir again, add the broth, keep on fire for a couple of minutes, mixing everything well. We return the fried beef, add herbs, season the future dish with our favorite spices, salt. Be sure to taste and adjust the amount of salt and spices. Bring the mass to a boil and cover with a lid. Simmer the gravy over low heat for about 40 minutes - until the sauce becomes thick and the meat is soft enough. If after this time the meat remains harsh, feel free to increase the cooking time.

While the beef is stewing, you can cook potatoes.

Spread a few spoonfuls of hot mashed potatoes on a plate, pour thick sauce with beef on top and serve immediately to the table. Do not forget to decorate the finished dish with chopped parsley leaves. We enjoy a great combination of meat, gravy and side dish.

Bon appetit!