Any dish is complete when it has a fragrant and delicious sauce on the plate. If you're new to the kitchen, you might not take sauces so seriously. In fact, sauces add the finishing touch to every good dish. What is the best sauce for meat?
Here we give you some delicious recipes for sauces that work well with different types of meat. Try these ideas the next time you serve a meat dish.
Make your own mushroom sauce for pork or chicken
A delicious sauce that is also quick and easy to prepare. Works well with pork or chicken.
Ingredients:
- 250 g Mushrooms
- 4-5 tablespoons butter
- 1 chopped onion
- 2 tablespoons flour
- 240g white wine
- Salt and pepper to taste
- 1 tablespoon lemon juice
Preparation of the mushroom sauce:
- Clean and cut the mushrooms.
- Add the flour, which will serve as a thickener, to the mushrooms, being careful not to burn it.
- Immediately add the wine and, if necessary, more water.
- Salt the meat sauce and cook over low heat for about 10 minutes.
- After cooking, season with lemon juice and black pepper.
Prepare sauce for roast pork
Onewonderful saucefor pork, which makes the meat even juicier and tastier.
Ingredients:
- 1 large onion
- 60 g Flour
- 0.5 l broth (beef, vegetables...)
- Salt – to taste
- Pepper – as desired
Instructions for preparation:
- Heat a little oil in a pan over medium heat. Add the onion and fry until golden and caramelized, about 5 minutes.
- Dissolve the flour in the broth so that there are no lumps. Season with salt and pepper if desired.
- Reduce heat to medium, stirring frequently, and simmer until broth has thickened, about 5 minutes, depending on desired thickness.
- If necessary, check again for salt.
- Cut the pork fillet into slices and serve hot with the meat sauce. Bon appetit!
Best sauce for meat: tomato sauce with wine
Tomato sauces can be used in many ways and are perfect with meat.Try this sauceat home.
Ingredients:
- 500 g ground or grated tomatoes, even canned
- 120g water
- Salt to taste
- 2 tablespoons flour
- 1 teaspoon pepper
- 1 teaspoon red wine
- 1 teaspoon honey
- oil for seasoning
- Lorbeerblatt
- Parsley
Preparation:
- Insert the bay leaf and add a little salt. After about 10 minutes, add the remaining tomatoes mixed well with the flour.
- Let the sauce cook over a low heat until it is thick enough.
- Finally add honey, butter, pepper and more salt if necessary and remove the bay leaf.
- Sprinkle the sauce with chopped parsley.
French sauce for veal
This is a delicious veal sauce recipe that you should definitely try.
Ingredients:
- 2 onions
- 500 ml red wine
- 1 Lorbeerblatt
- Parsley
- 2 tablespoons flour
- 60 g Butter
- 100 g Mushrooms
- black pepper
- Salt
Preparation:
- Finely chop the onion and cook in the wine with the bay leaf and parsley until the liquid is reduced by half.
- Lightly toast the flour in the butter and dilute with the prepared liquid.
- Add salt and pepper and let the mixture cook on a low heat for another 10 minutes. Fry the cleaned and chopped mushrooms in a little butter and add them to the sauce, which then cooks for a few more minutes.
- Remove from heat and serve warm with the beef.
Cold garlic sauce with mayonnaise and mustard sauce for all types of meat
This is aexcellent saucefor meat, which can be prepared very quickly and is suitable for all types of meat.
Ingredients:
- 1 Dose Mayonnaise
- 1 tablespoon yogurt
- 1 teaspoon mustard
- 1 clove of garlic
- 1 Pickle
- pepper to taste
Preparation of the sauce:
- Add a clove of garlic and a finely chopped pickle to the mayonnaise.
- Season with pepper. The sauce prepared in this way is suitable for all types of meat.
Make your own classic game sauce
Game sauces enrich the taste of meat and make it tastier and more enjoyable. Red sauce is one of the classic sauces.
Ingredients:
- 750 g beef bones
- 25 milliliters of olive oil
- 50g wheat flour
- 150 g tomato paste
- 1 carrot
- half an onion
- 15 g Petersilienwurzel
- 20g sugar
- 50g margarine or butter
- Salt and pepper to taste
- 2 bay leaves.
How to prepare the game sauce:
- The tomato puree for the red sauce should be heated in the oven at 130-150 ° C in a wide-open pot until almost brown. This gives the sauce a darker and more pleasant color. Instead of the puree, you can also use fresh tomatoes, which are halved, seeded and baked in the oven.
- The hot broth is mixed with the browned flour and brought to a boil.
- Add the separately fried chopped vegetables, tomato puree and parsley. Cook for an hour, stirring occasionally.
- At the end of the cooking time, add the bay leaf, salt, sugar and pepper.
