Roast beef

Поджарка из говядины

Today we are going to prepare the gravy of beef. Original this dish will not name, it consists of simple and affordable products, always available in your kitchen, you just have to ensure the availability of beef flesh. But to taste this dish can compete with the many fine dishes, especially if served with your favorite side dish and complement the fresh herbs and vegetables.

How to cook a roast beef with gravy — a recipe in slow cooker

Especially easy to cook a roast beef with multimarochnaya device. Exactly this recipe.


  • beef pulp – 740 g;
  • vegetable broth or beef – 310 ml;
  • tomato paste – 125 g;
  • refined vegetable oil – 65 ml;
  • two onion bulbs;
  • two medium carrots;
  • two tablespoons flour;
  • two leaves of Laurel;
  • fragrant dried herbs to choose from;
  • fine ground mixture of five peppers;
  • a pinch of salt.


For cooking frying can take any animal flesh. Frozen, pre-thawed. Wash the meat thoroughly obsessive and cut into slices of smaller size. In the bowl of multistrata pour half portion of vegetable oil without smell put prepared meat and let it brown for ten minutes, selecting the display mode «Baking» or «Roasting». Now we pour the flour and brown all together for another five minutes.

Along with meat it is also necessary to fry the remaining refined oil onion peeled and chopped onions and sliced or grated carrots. This can be done in a slow cooker, put in the time meat with the flour in a bowl or to save time — in a pan, then put the meat in multicontrol.

Spread the sauteed vegetables to the meat and tomato paste, pour hot broth, mixing, stabilem a lot of ground with a mixture of five peppers, aromatic dry herbs to your taste, Laurel leaves and salt and switch the device on mode «Stewing».

In half an hour the dish will be completely ready. When applying, you can Supplement it with fresh greens.

Roast beef with sour cream — the recipe is in the pan

The beef flavor perfectly complements the sour cream sauce, giving the dish a creamy, irresistible touch. The following recipe cooking with sour cream in the pan.


  • beef clod – a 960 g;
  • heavy cream – 115 ml;
  • tomato sauce – 135 ml;
  • sour cream – 145g;
  • water – 75 ml;
  • tablespoon potato starch;
  • two to three onion bulbs;
  • a couple of pinches of ground nutmeg;
  • vegetable refined oil;
  • spices;
  • fine ground mixture of five peppers;
  • Sol.


Prepared as the flesh of beef cut across the grain at a thickness up to about Поджарка из говядиныone and a half inches and beats them up a bit with the help of a cooking hammer. Next is repulsed by meat cut into cubes or wedges, stabilem ground mixture of five peppers, spices and salt and spread in a thoroughly heated refined vegetable oil in the pan. Podrumyanivaya sliced meat on all sides, and then lay pre-peeled and chopped onion bulbs and podrumyanivaya all together for another five minutes.

At this time, combine the sour cream and cream in a saucepan and heat to boiling. In a separate bowl dissolve the starch in water and pour in a thin stream into the sour cream mixture. Stabilem it also nutmeg, salt and spices to your taste and pour the meat. Tormented meat in a cream sauce within the hour, if necessary (if sauce is too thick) adding broth or water.


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