Gravy to mashed potatoes with meat

In a hurry, from the available products, easy and simple! Gravy to mashed potatoes with meat will become a frequent guest on your table. Cooking it is incredibly simple and very fast. Any hostess will cope with the recipe from the first time.

Julia M.

Recipe author

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Composition / ingredients

servings:

For gravy::

Beef

350

Onion

Tomatoes

Garlic

Tomato paste

Vegetable oil

Salt

to taste

Spices are dry

to taste

For garnish::

Potatoes

800

Butter

Milk

250

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 19 % 4 g

Carbohydrates 52 % 11 g

100 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make gravy for mashed potatoes with meat? Prepare the necessary ingredients for this. Any meat can be used. I'm going to cook beef. Choose young meat - it will cook faster.
Step 2:
Wash the meat in running water and dry it a little. Cut out the films and veins. Cut the meat into small pieces.
Step 3:
Peel the onion, rinse and finely chop.
Step 4:
In parallel, put the potatoes to cook for garnish. Cook it in boiling salted water for 25 minutes until soft. Then drain the hot water. Add butter and milk to the pan.
Step 5:
Mash with a pusher until mashed.
Step 6:
Pour a little vegetable oil into a hot frying pan and put the chopped meat. Fry the meat for a few minutes so that it starts to fry.
Step 7:
Then add the onion to the pan. Mix everything and fry for another 2-3 minutes. A characteristic aroma will appear from the onion.
Step 8:
Grate the tomato, add a little tomato paste and water to it. Stir and pour over the meat. Add salt and spices. Cover the pan with a lid. Simmer the meat in the sauce for 20-30 minutes over low heat until soft.
Step 9:
The stewing time will depend on the readiness of the meat. The amount of water can be slightly changed depending on how much gravy you want to get. Add mashed potatoes to the finished meat watering and serve hot. Enjoy your meal!

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .