Tomato meat sauce from meat

Easy to cook, very tasty and simple, for every day! Tomato meat sauce from meat tastes delicious. It can be diversified with additional products and served in different ways. This is a full-fledged second course for any side dish. And also gravy, which can be poured into a sauce pan without meat.

UnicornSteak

The author of the recipe

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Beef

400

Sunflower oil

Salt

to taste

Water

Tomato paste

Allspice

Onion

100

Carrots

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 11 g

Fats 33 % 7 g

Carbohydrates 14 % 3 g

120 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
How to make meat sauce? Prepare the products. Wash the beef, free it from films and streaks, if any. Cut into pieces. Heat the sunflower oil in a frying pan and put the meat to fry. The fire is strong. The task is to thoroughly fry the pieces of beef to seal the meat juice inside each of them. The meat in the finished sauce will then turn out soft. Fry the meat for 5 minutes, stirring occasionally. Do not cover with a lid.
Step 2:
Pour boiling water into a glass. Add tomato paste to a glass of boiling water and mix it until smooth. You will get a real tomato juice, only very hot!
Step 3:
Pour the tomato juice into the pan. Be careful not to burn your hands with steam. Stir the dish. Instead of pre-dissolving the tomato paste in water, you can immediately add it to the pan and then pour boiling water over everything. It's up to you. The meaning is the same.
Step 4:
Peel the onion from the husk. Wash and peel the carrots. Chop the onion into half rings. Grate the carrots on a coarse grater. There should be a lot of onions and carrots, since, in fact, they are a significant part of the finished sauce.
Step 5:
Add the vegetables to the pan and mix everything thoroughly again. Simmer the sauce under a closed lid over low heat for 40 minutes / 1 hour. It is important that the onions and carrots practically dissolve, thus creating a base for the sauce. Periodically, you need to stir the dish and monitor the volume of liquid. If necessary, add more boiling water. 10 minutes before the dish is ready, add salt and sweet peas. Serve the meat sauce hot.

Please note that at the stage of adding tomato paste, you can also put sour cream. The sauce will have a more creamy, mild taste. I like this option, so I cooked two types, with sour cream and without. You can also remove or leave carrots, add tomatoes, bell pepper, herbs, bay leaf and so on.

Fragrant and spicy, rich and very appetizing, this sauce is ideal as an addition to boiled pasta, for example.
You can serve the sauce separately (without meat), leaving the beef to serve as an independent dish. But the option of serving with meat is closer to me. Moreover, the meat from a long stewing becomes incredibly tender and soft and just melts in the mouth.
I want to calm down opponents and non-lovers of onions. In the finished dish, it simply does not feel! And if you chop it even more, it will generally become indistinguishable in the finished sauce.
A truly cozy, good-quality and homely hearty universal dish.
Bon appetit!