GRAVY WITH MEAT FOR MASHED POTATOES, RICE OR PASTA (2st Level)

Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture.

Section 1. Ingredients

• Egg noodles – 100g

• Any meat – 500g

• Onion – 2 pieces

• Carrots – 2 pieces

• Flour – 1 tablespoon

• Tomato paste – 2-4 tablespoons

• Salt – to taste

• Pepper – to taste

• Cooking time 20-30 minutes

Section 2. Step-by-step instructions

1.If the meat was stored in the freezer, take it out in advance so that it melts a little. We do not recommend reheating in the microwave.

2.Rinse it thoroughly and cut it into small cubes.

3.Preheat the frying pan, pour in vegetable oil, a couple of tablespoons, do not pour a lot, because the meat will release fat anyway and send the pieces of meat to fry until fully cooked.

4.The meat is covered with a ruddy crust, so we will prepare the vegetables. Peel the onion and cut it into half rings. Wash the carrots, peel and grate on a coarse grater.

5.10 minutes before the meat is fully cooked, add the prepared vegetables to the pan, mix and stew all the ingredients.

6.After, it is necessary to add flour. This should be done quickly to avoid the formation of lumps.

7.Add tomato paste to the flour and mix the whole mass thoroughly.

8.Add salt and pepper to taste and leave the gravy to sweat under the lid for another 15 minutes. Do not forget to stir occasionally so that the meat does not stick to the bottom of the pan.