Beef is a dietary product, as it contains a lot of protein and little fat. Because of this, it does not always turn out to be sufficiently juicy and appetizing. The sauce helps fix the situation. For beef, it is most often made on the basis of cream, sour cream or olive oil, that is, fatty products. But there are other gravy options that help reveal the taste of meat in a new way.

Cooking features

The basis of beef sauce can be cream, sour cream, base sauces, and other products. The technology for preparing gravy from them is not always identical. There are no general rules. But there are still a number of points that are relevant in most cases.

• The choice of sauce for beef depends on the method of its preparation. For boiled and stewed meat, a fat-based sauce is more suitable. For fried beef that has absorbed a lot of fat, you can make a hot sauce or even a sweet and sour sauce, which is traditionally served with pork - in this situation it will also play a positive role.
• If flour is chosen to thicken the sauce, it is advisable to fry it in a dry frying pan until it has a caramel or even darker color before using it.
• If you decide to make a sweet and sour sauce for beef, it is better to give preference to one of its spicier options.
• You can add mushrooms or herbs to the creamy sauce that is prepared for beef - this will give the dish new shades of taste.
• The beef sauce is served cold, so you need to prepare it in advance.
• To prevent the sauce from becoming covered with a film when cooling, grease its surface with a piece of butter.

In the store you can easily find ketchups that are suitable for various types of meat, including beef. But they can't compare with homemade sauce. Therefore, it makes sense to spend a little time preparing aromatic seasoning with your own hands.

Creamy sour cream sauce for beef

• sour cream – 40 ml;
• butter – 50 g;
• flour – 30 g;
• milk, cream or broth - 0.2 l;
• salt - to taste.

Cooking method:

• Fry the flour in a dry frying pan until brown.
• Cut a piece of butter into 5 parts, set one part aside and leave for a while to soften the butter. Place the remaining pieces in the pan and melt.
• Pour the fried flour into the melted butter and fry it a little.
• Pour in milk or cream in a thin stream. At this time, whisk the contents of the pan so that there are no lumps. Dairy products can be replaced with meat broth - the taste of the sauce in this case will be different, but no less harmonious.
• Add salt to the sauce and cook until it becomes thick enough.
• Add sour cream and softened butter, mix thoroughly and remove the sauce from the heat.

After this, the sauce is left to cool. It goes well with beef, no matter how it is cooked, but it makes a particularly good pairing with stewed meat.

Creamy sauce with herbs

• flour – 50 g;
• butter – 150 g;
• milk or cream – 0.5 l;
• parsley – 50 g;
• fresh tarragon – 30 g;
• salt - to taste.

Cooking method:

• Fry the flour in a dry frying pan.
• Add milk or cream, whisk to obtain a mass without lumps, cook, adding salt, until thick.
• Wash and dry the greens. Finely chop with a knife or grind with a blender.
• Mix greens with softened butter. In order for this product to acquire the desired softness, it must be removed from the refrigerator in advance.
• Combine green butter with white sauce made from flour and milk. Stir thoroughly and cool. To obtain a smoother consistency, you can use a blender or mixer.

The sauce is suitable for any type of beef, including steak. If desired, you can add seasonings to it, based on your taste. In particular, nutmeg and ground black pepper are suitable.

Egg sauce for beef

• beef broth – 0.3 l;
• flour – 20 g;
• egg yolk – 1 pc.;
• butter – 40 g;
• salt, ground black pepper - to taste.

Cooking method:

• Melt half of the butter specified in the recipe, leave the rest to soften.
• Add flour to melted butter and fry until caramelized.
• Pour in the broth while whisking.
• When the sauce thickens, pour out about half a glass and let it cool slightly.
• Mix the poured broth with the yolk, beat.
• Add the mixture to the sauce and heat over low heat or in a water bath for 10 minutes.
• Add salt and pepper, remaining oil, stir and remove from heat.

This delicate sauce goes well with stewed or baked beef. You can also serve it with boiled meat. For stir-fried beef, choose a more savory option.

Spicy beef sauce

• sour cream – 150 ml;
• fresh parsley – 100 g;
• garlic – 2 cloves;
• ground chili – 2–3 g;
• turmeric – a pinch;
• ground paprika - a pinch;
• ground black pepper - a pinch;
• salt - to taste.

Cooking method:

• Wash and shake off the water from the parsley. It's even better to dry it with a napkin.
• Finely chop the greens.
• Place the greens chopped with a knife into the blender container, pour sour cream over it and beat until a homogeneous consistency is obtained.
• Add garlic, spices, and a little salt to the mixture of products. Beat again.

This sauce is good because it is prepared quickly and does not require heat treatment and subsequent cooling. Suitable for beef cooked in any way, including grilled.

Onion sauce for beef

• blue onion – 0.5 kg;
• sugar – 40 g;
• dry red wine – 50 ml;
• wine vinegar (6 percent) – 40 ml;
• olive oil – 30 ml;
• salt - to taste.

Cooking method:

• Peel the onion and cut into small pieces.
• Fry until translucent in olive oil.
• Add the remaining ingredients, stir and simmer over low heat for an hour. Stir the sauce periodically to prevent the onions from burning.

The consistency of the onion sauce resembles liquid marmalade. If desired, it can be prepared in large quantities, distributed into molds and frozen. In this case, it can be used for 2 months.

Garlic sauce for beef

• soy sauce – 0.2 l;
• garlic – 5 cloves;
• ground red pepper – 10 g;
• fresh cilantro – 50 g;
• sugar – 20 g;
• table vinegar (9 percent) – 20 ml;
• ground black pepper – 5 g;
• coriander – 5 g.

Cooking method:

• Grind the coriander in a coffee grinder to a powder.
• Finely chop the fresh cilantro with a knife, after washing and drying it.
• Chop the garlic cloves as finely as possible.
• Place the prepared ingredients in a blender jug, pour in soy sauce, vinegar, spices and sugar. Turn on the device and mix the ingredients.

There is no need to add salt to the soy sauce. The prepared seasoning has a pungent and salty taste; you should not season your dishes with it in large quantities. This sauce goes well with fried beef.

Sour cream sauce with tomato paste

• meat broth - 0.25 l;
• sour cream – 0.25 l;
• tomato paste – 20 ml;
• flour – 40 g;
• butter – 50 g;
• onions – 0.2 kg;
• salt, ground black pepper, paprika - to taste.

Cooking method:

• Peel and finely chop the onion.
• Melt the butter and fry the vegetable pieces in it.
• Add flour, fry for a couple of minutes.
• Add tomato paste and continue frying ingredients for another 2 minutes.
• Dilute sour cream with broth or water, add spices and add salt.
• Pour the resulting liquid into the pan with the remaining ingredients, whisk.
• Cook for another 7 minutes, stirring occasionally.

The sauce will need to cool before serving. It is universal, suitable for beef prepared according to any recipe.

Most often, beef sauce is made based on milk, sour cream or broth, thickening it with flour. However, there are other options. The base can be soy sauce and butter. Red hot pepper, paprika, black pepper, coriander, and nutmeg are used as seasonings. You can add onions, garlic, herbs. Each beef dish has its own version of liquid seasoning.

Today I want to treat you to an ordinary, simple, home-cooked lunch. Beef sauce with potatoes or potato sauce with meat. This is an accessible and beloved recipe for the first course in Georgia. Every housewife knows it and prepares it in every home. The amount of ingredients is minimal, but the result is a very tasty dish, with boiled and tasty potatoes. The dish turns out very aromatic due to the greens. Each housewife has a different sauce in thickness, some prepare it liquid so that you can eat it with a spoon, like a regular soup, some prepare it so that you can eat it with a fork, like a main course. You will have to adjust the thickness of your sauce with meat according to your preference. In any case, the beef and potato sauce will please your home gourmets.

Ingredients for the recipe "Potato sauce with meat":

• Beef 700-1000 gr
• Potatoes 5-6 pcs (large)
• Onion 1 piece
• Garlic 2-3 cloves
• Butter 1 tbsp.
• Hot pepper
• Tomato paste 2 tbsp. (can be replaced with tomatoes)
• Parsley and cilantro (if red regan (basil) is in season, then it works well)

How to cook

So, first we need to cut the meat. I use the part that goes from the spine into the brisket - entrecote. You can also use fillet, but the broth always tastes better when there is a bone. Cut the meat into small pieces and wash. Place in a saucepan and fill with water. Cook for about one and a half to 2 hours. At the very beginning, we will remove the foam, we need to keep an eye so that the water does not boil away, for this we will need to add it. When the meat is completely cooked, it should be very soft and tender, salt it and add peeled potatoes and cut into 4-6 pieces. Potatoes should be cut into large pieces.
Meanwhile, while the potatoes are cooking, put butter and finely chopped onion in a frying pan. Fry the onion, once the onion becomes transparent, add tomato paste to it. Let's fry everything together for a couple of minutes and add the fried potatoes to the sauce. Boil everything together for 2-3 minutes, add chopped herbs, pepper and garlic. Stir and when it boils, turn off the gas. Cover with a lid and leave for a couple of minutes. My son doesn't like greens in soup, so I had to sprinkle some greens on the finished dish. But this only added flavor to the dish! Georgian beef and potato sauce is ready! Bon appetit!

Lately, novice cooks often come to me with the question: how to make beef gravy. I'm excited to share this recipe, which is great for everyday meals. Despite the fact that beef is considered tough, the meat prepared according to this simple recipe turns out juicy and tender.

Instead of tomato paste, you can use natural tomato juice (then the amount of water should be reduced) or fresh tomatoes, chopped using a blender or meat grinder. In addition, the recipe for beef gravy can be slightly varied by adding sliced ​​carrots and sweet peppers.

Ingredients:

chilled beef fillet 500 g

onions 2 heads

tomato paste 2-3 tbsp. l.

refined sunflower oil 5 tbsp. l.

wheat flour 2 tbsp. l. no slide

purified cold water 400 ml

table salt 1 tsp.

paprika pinch

ground black pepper 0.5 tsp.

seasoning for meat (cloves, turmeric, marjoram, caraway, thyme) 1 tsp.

fresh parsley a few twigs

Number of servings: 6 Cooking time: 45 minutes

Recipe

Step 1: Prepare the meat

It is better to choose boneless meat for gravy, with a low fat content. Tenderloin, hind leg meat, or shoulder are great options. Wash the beef fillet thoroughly. Remove films and excess fat from the meat. Cut the beef along the grain into oblong pieces of medium size. It is not recommended to cut the meat too thin; in this case, during frying, the beef will lose all its juices and turn out tough and tasteless.



Step 2: Fry the beef in sunflower oil

Pour odorless sunflower oil into a deep frying pan. Let's wait until the fat warms up thoroughly. Then put the chopped meat in it. Fry the meat over medium heat. When the meat is slightly fried and turns white, stir it with a spatula and continue frying.



Step 3: Add spices and salt to the meat

During frying, the meat will release juice. Let's wait until all the liquid in the pan has evaporated and only then salt the pieces of beef and add spices. In addition to paprika and black pepper, you can add any spices that are suitable for meat: cumin, cumin, cardamom, cinnamon, cloves, ginger, turmeric, curry, nutmeg, tarragon or rosemary. You can also use ready-made mixtures, now they are sold everywhere.



Step 4: Chop the onions

Peel two onions from a medium onion. Cut each into four parts and cut into thin quarter rings.



Step 5: Add onion to meat

Immediately after adding the spices, add chopped onions to the fried beef. Mix the ingredients and continue frying them over low heat.



Step 6: Add Flour

When the onion is slightly fried, add a little sifted wheat flour. Mix all ingredients again.



Step 7: Add Tomato Paste

Now add a few tablespoons of tomato paste. It will give the dish a pleasant color and aroma.



Step 8: Add filtered water

Fill the gravy ingredients with purified water. It should be cold or room temperature. Depending on the amount of ingredients and how thick the gravy you want to end up with, the amount of water can be changed. Stir the gravy so that the tomato juice mixes with water to a homogeneous consistency. Cover the pan with a gravy lid. We will simmer the beef gravy over low heat for about 20 minutes so that the meat turns out juicy and tender.

Even scientists have proven that regular consumption of soup improves digestion. It becomes tasty and rich with the addition of meat, such as beef. Every housewife should have several of these recipes. Don't know what kind of beef soup to make? Choose any of the recipes below.

How to cook beef soup

Before how to cook beef soup, you need to choose the right meat. It may have a different structure. Veal is more tender, and in older animals the meat has a coarser tissue structure. For beef soup, you need to choose something between these two types, i.e. beef from young cattle. The meat of one-year-old animals is the most valuable, distinguished by its bright red color.

How long to cook beef

A special feature of preparing beef soups is the long cooking time. On average it takes 1.5-2 hours. This time is enough for a piece weighing 0.5-1 kg, and frozen. A large piece can be cut into several small ones.How long to cook beef in soupin this case? Small pieces are cooked for about 40-50 minutes. The same time is required for beef semi-finished products or minced meat and meatballs made from it.

How to cook

Although every housewife cooks in her own way, there are still a few general rules:how to cook beef for soup. If you want to get a rich dish, then put the meat in cold water. For a lighter soup, you can simply pour boiling water over the beef and let it cook. Cooking recommendations are presented with the following step-by-step instructions:

1. Rinse the piece thoroughly under running water.
2. Then remove films and tendons.
3. Place on the bottom of the pan, fill with water.
4. Cook for about 1.5 hours.

Beef soup - recipe with photo

Choosing what soup to make from beef, you need to consider what ingredients this meat is combined with. Vegetables, herbs, cereals and even some fruits go well with it. Mushroom, cheese and cream soups are original in taste. In addition to the usual recipes, below you will find dishes from different national cuisines, for example, Georgian and Caucasian.

With beef broth

Will bring a lot of benefitsdelicious beef broth soup, which not only has a wonderful aroma and rich taste, but also an aesthetic appearance. This dish is suitable even for those who adhere to proper nutrition. With vegetables, the soup turns out light, but you don’t have to remove the meat, then the hot one will be more satisfying. The choice is yours, and the recipe with the photo below will help you in preparation.

Ingredients:

• potatoes – 6 pcs.;
• carrots – 2 pcs.;
• bay leaf - to taste;
• parsley – 1 small bunch;
• vegetable oil – 2 tbsp;
• water – 2 l;
• onions – 2 pcs.;
• salt, pepper - also to taste;
• rice – 1 tbsp;
• young beef – 300 g.

Cooking method:

1. Rinse the meat, chop into pieces, place on the bottom of the pan along with peeled onions and carrots (only 1 piece each), salt, season with pepper, and add water.
2. After 1 hour, add diced potatoes to the broth, and remove the onions and carrots. If you want a light soup, then remove the meat too.
3. After a couple of minutes add rice.
4. Take a frying pan and fry the chopped onion and grated carrots.
5. Place the roast into the pan.
6. Wash the greens, chop finely, add to the rest of the ingredients along with the bay leaves. Simmer for a couple more minutes.

Kharcho

This type of meat is a traditional recipe for a Georgian dish called kharcho. Its classic version additionally uses walnuts and tkemali sauce.Kharcho soup with beefsometimes it is prepared with pomegranates or just tomatoes. These ingredients may well be suitable instead of tkemali sauce. Such a replacement will not only prevent the dish from losing its flavor.

Ingredients:

• red capsicum - to taste;
• suneli hops, bay leaf, salt - also to taste;
• parsley, dill, cilantro - a couple of sprigs each;
• garlic – 1 clove;
• onions – 3 pcs.;
• beef brisket – 500 g;
• tomatoes – 600 g;
• rice for soups – 4 tbsp;
• water – 10 tbsp.

Cooking method:

1. Rinse the brisket and cut into medium-sized pieces. Next, place on the bottom of a pan with water, cook until half cooked for about half an hour, skimming off the foam.
2. Peel the onion, fry in a deep frying pan with the addition of fat that was skimmed from the broth. It takes 10 minutes to prepare.
3. Using a slotted spoon, remove the meat from the broth and place it in a frying pan with onions. Simmer covered for a third of an hour.
4. Pour boiling water over the tomatoes, peel them, cut them and place them in a frying pan. Simmer the dish for another quarter of an hour.
5. Then add the broth from the pan to the frying. After boiling, add rice.
6. Bring to a boil again, then add chopped garlic, pepper and finely chopped herbs.
7. Season the dish with spices, salt, add bay leaves.
8. Simmer the dish a little more.

Shurpa

One of the variations of the Uzbek national dish isbeef shurpa soup. In its traditional form, lamb is used for it, but with other meat it turns out no less tasty. There are a lot of cooking options among different nations, but there is one thing they all have in common - shurpa is a rich, thick soup. You can prepare it using the recipe with the photo below.

Ingredients:

• beef pulp – 1 kg;
• bay leaf – 2 pcs.;
• carrot – 1 pc.;
• allspice – 3 pcs.;
• vegetable oil – 1.5 tsp;
• tomato paste – 3 tbsp;
• water – 2.5 l;
• onion – 1 pc.;
• zira – 1 tsp;
• salt and black pepper - to taste;
• sweet pepper – 1 pc.;
• potato tubers – 600 g.

Cooking method:

1. Rinse the meat pulp, then cut into large pieces.
2. Peel the potatoes, wash them, then chop them into cubes. They must be large, as in the photo.
3. Peel the onion, chop it into half rings, and then into quarter rings. Cut the carrots and pepper into medium slices.
4. Heat oil in a frying pan. Fry carrots, onions and peppers on it for 5 minutes.
5. Next, place the meat on top of the vegetables and cook for another 5-7 minutes, stirring.
6. Add tomato paste. Stir, fry for another 5 minutes, reducing heat to medium.
7. Place the roasted vegetables and meat on the bottom of the pan, add water so that it covers the grounds by 5 cm.
8. Bring to a boil, then add the potatoes, season with spices, pepper, salt and bay leaves.
9. Leave to simmer on low heat for another 40 minutes.

Pea

One recipe for pea soup uses beef. This dish is perfect even for baby food, because it has many benefits for the child’s body. The only long stage is preparing the peas. To get a delicious homemade dish, you need to soak it in cold water in advance. Step-by-step instruction,beef, is described in detail below.

Ingredients:

• carrots with onions - 1 pc. for broth and 1 for frying;
• beef, preferably on the bone – 400 g;
• dill - a couple of sprigs;
• vegetable oil – 3 tbsp;
• potatoes – 200 g;
• pepper and salt - to taste;
• bay leaf – 4 pcs.;
• dried peas – 1 tbsp.

Cooking method:

1. Rinse the peas thoroughly under running cold water, then soak for 2 hours.
2. Wash the meat, put it in a saucepan, add 1 peeled carrot and onion there. Pour in water and cook for about 2 hours, constantly skimming off the foam. At the end, add salt and bay leaf.
3. Next, remove the beef and cut into small portions.
4. Strain the broth, remove the onions and carrots from it, then put them back into the pan and add the potatoes, peas and meat.
5. Heat vegetable oil in a frying pan, fry the remaining carrots and onions in it until golden.
6. When the broth boils, add the roasted vegetables, simmer for another 7 minutes, then add the chopped dill.

With noodles

Noodle soups are no less satisfying. Dishes that use Chinese noodles have a particularly original taste. This Asian soup with beef broth has a simply amazing aroma. Although simpler recipes are no worse. One of these is presented below. Try cooking with itdelicious beef noodle soupcalled lagman.

Ingredients:

• pepper, salt - to taste;
• onion – 1 pc.;
• noodles – 400 g;
• beef pulp – 400 g;
• garlic – 6 cloves;
• tomato paste – 2 tbsp;
• vegetable oil – 30 ml;
• water – 2.5 l;
• radish – 1 pc.

Cooking method:

1. Boil water in a saucepan, then add noodles. Cook for 3-4 minutes, then drain in a colander. When the water has drained, add vegetable oil.
2. Rinse the meat, cut into large slices, fry in a deep frying pan or cauldron with added oil. It takes 10-15 minutes to prepare.
3. Wash and peel the onion and radish. Finely chop the first vegetable, and chop the second into strips.
4. Send vegetables to beef along with tomato paste.
5. Pour broth or water over everything.
6. Simmer covered for about an hour, reducing heat to low.
7. When serving, add noodles.

Goulash

Another unusual recipe -Hungarian beef goulash soup. This dish is a cross between a soup and a stew, but is very easy to prepare. The richness is achieved due to the abundance of vegetables, which perfectly complement the meat. The main thing is not to overdry it, otherwise the product will become tough. The step-by-step recipe with the photo below will help you prepare.

Ingredients:

• vegetable oil – 40 ml;
• hot pepper – 1 pc.;
• paprika, herbs, pepper and salt - to your taste;
• onions – 2 pcs.;
• water – 2.5 l;
• garlic – 5 cloves;
• bell pepper – 1 pc.;
• beef fillet – 700 g;
• potatoes – 600 g.

Cooking method:

1. Rinse the fillet and chop into thin slices against the grain. Next, place in a frying pan with heated oil and fry over low heat.
2. Wash and peel all vegetables. Cut the potatoes into not too small cubes, chop the onion. Add these two products to the meat, sprinkle with caraway seeds, and fry for 10 minutes.
3. Separate both peppers, cut them into thin rings, and then into 4 more pieces, place them in a frying pan. Simmer the dish for another 10 minutes.
4. Finely chop the garlic, add it not all at once, but 3 times.
5. Sprinkle with spices, salt and pepper. Fill with not very hot water.
6. Throw in the potatoes and simmer covered for 40 minutes.

With potato

Almost any soup is complete without adding potatoes. This vegetable has already become almost a classic for such a hot dish. Cookbeef and potato soupit can be done in different ways. It turns out very appetizing if you add a large amount of vegetables - cabbage, leeks, sweet peppers and carrots. Thanks to them and the meat, the broth becomes rich and acquires a rich taste.

Ingredients:

• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• sweet pepper – 1 pc.;
• seasonings, salt and pepper - to taste;
• cabbage – ¼ head;
• carrots – 2 pcs.;
• water – 2.5 l;
• olive oil – 2 tsp;
• potatoes – 1 pc.;
• parsley - a couple of sprigs;
• beef meat – 500 g.

Cooking method:

1. Wash the onion and chop it into half rings. Peel the carrots, cut them into slices, and then cut them in half.
2. Wash the pepper, remove seeds, then chop into thinner strips.
3. Finely chop or crush the garlic.
4. Rinse the meat and cut into several pieces.
5. Take a large saucepan, pour in oil, fry the onion in it for a couple of minutes, then add carrots, peppers, and garlic. Simmer vegetables for 2-3 minutes, stirring.
6. Then pour in water and turn the heat to maximum. At the same stage, add the beef, parsley and bay leaf.
7. After boiling, reduce heat to low and simmer for about 2 hours.
8. Halfway through cooking, add diced potatoes and shredded cabbage. Remove the meat from the broth, cut it and send it back.
9. Simmer the dish until the cabbage and potatoes are ready.

On a beef bone

To prepare a richer and more satisfying broth, it is recommended to use meat on the bones. In one of the original recipes, barley is used in addition to it. Beef can also be combined with other cereals - rice or buckwheat. Also inbeef bone souptomatoes are added, which give the dish a bright color. Although you can use tomato paste instead.

Ingredients:

• pepper, dill or parsley, salt - to taste;
• carrots – 1 pc.;
• beef on the bone, preferably ribs – 300 g;
• tomatoes – 2 pcs.;
• pearl barley – 1/3 cup;
• water – 2.5 l;
• onions – 1 pc.

Cooking method:

1. Place the meat and water in a saucepan, cook the broth over low heat, remembering to remove the foam. When ready, remove the beef, separate the flesh from the bones and cut into cubes, send back to the boiling broth.
2. Wash the cereal, peel the onion and carrots, chop, and add everything to the meat.
3. Scald the tomatoes with boiling water, peel them, and process them into puree using a blender. Then add it to the broth too.
4. Season with spices to taste, salt and pepper.
5. Simmer the dish a little, and then add finely chopped herbs.

In a slow cooker

Much easier to cookbeef soup in a slow cooker, pricherecept wins among the rest and in terms of time. In addition, the taste of the dish is richer and more pronounced, and the products retain their beneficial properties better. The cooking technology is very simple. You just need to properly cut all the products, put them in the bowl of the device and turn on the program - “Soup”, “Stewing”, “Multi-cook” or “Cooking”.

Ingredients:

• tomato paste – 1 tbsp;
• onions – 2 pcs.;
• potatoes – 3 pcs.;
• garlic – 2 cloves;
• zucchini – 0.5 pcs.;
• sugar – 1 tbsp;
• beef – 300 g;
• water – 1.5 l;
• tomatoes – 2 pcs.;
• bell pepper – 1 pc.;
• potatoes – 3 pcs.;
• olive oil – 1 tbsp;
• salt - to your taste.

Cooking method:

1. Wash the beef and cut it.
2. Pour oil into the multicooker bowl. Fry the meat in it, selecting the “Frying” mode for half an hour.
3. Next, rinse, peel and randomly chop all the vegetables.
4. After 10 min. put the onions and carrots into the bowl, fry a little, then add the garlic and tomatoes, add the paste and sugar, stir.
5. After the beep, add potatoes, zucchini and salt to the bowl.
6. Next add water. Set the timer for 1.5 hours in the “Extinguishing” mode.

Vegetable in beef broth

More dietary, but no less useful isbeef soup with vegetables. This meat is not very fatty. The dish still turns out rich thanks to the vegetables. They can be different - regular or cauliflower cabbage, peas, beans, lentils, peppers, zucchini or celery. Meat is also suitable in any form - with or without fat, although it is better to roast it on the bone for greater richness.

Ingredients:

• cauliflower – 300 g;
• potatoes – 3 pcs.;
• beef – 600 g;
• water – 2 l;
• celery – 1 pc.;
• green peas – 200 g;
• spices - to taste;
• carrots - 1 pc.

Cooking method:

1. Fry the meat cut into pieces in a frying pan and season with spices.
2. Then transfer the beef to a pan of water.
3. Wash the vegetables and cut into arbitrary slices.
4. After half an hour, add potatoes to the broth first, then cabbage, carrots with onions and celery.
5. Cook for another half hour, and in 5 minutes. Throw in the peas until the end.

Delicious beef soup - cooking secrets

Each methodhow to make delicious beef soup, has its own characteristics, but there are still some general tips. For greater richness, use a smaller pan. Products must be added strictly in the order indicated in the recipe. This will prevent the ingredients from being overcooked. It is better to salt the soup towards the end. Don't allow it to boil too quickly. Beef soups taste better when simmered.

Video: beef rib soup

Georgian beef and potato sauce is prepared in different ways, with slight variations, but the idea is the same. Georgian sauce is something between a very thick soup and a runny soup, although in Georgian In this kitchen there are quite a lot of meat dishes of such thickness.

Beef sauce with Georgian potatoes

So, we will need the following products for the minimalist version, proportions are actually a matter of taste.

• Beef (brisket) - 1 kg.
• Onion - 3 pcs.
• Potatoes - 1 kg.
• Tomato - to taste.
• Adjika or red pepper.
• Salt.
• Greenery.

Recipe

So, cut the beef brisket into medium pieces. Chop the onion quite finely, but not too finely. Simmer the meat and onions in a thick-walled bowl over medium heat, stirring. After 10 minutes, the meat will change color, and the onion will become transparent and release a pleasant aroma.

Add hot water until it lightly covers the meat. But in fact, the amount of water is determined by taste preferences; more water is possible. Add more water - there will be more juice in the finished dish.

And we forget about our sauce until the meat is almost ready; here the time greatly depends on the meat itself. In the meantime, you can peel the potatoes and cut them into medium cubes.

The meat is almost ready, now you can put a good spoonful of adjika into the sauce and it will immediately acquire a color that is pleasing to the eye.

Next comes potatoes and half a liter of blended or finely chopped tomatoes (without skin). If there are no tomatoes, you can get by with just tomato paste.

Stir and cook until the potatoes are ready, that is, another 20 minutes. At this stage, you can chop a lot of greens, all kinds - cilantro, parsley, dill and regan (basil).

The potatoes are ready, sprinkle everything with herbs - and voila! The sauce is ready! The juice is delicious dipped in fresh Georgian bread. Bon appetit!