Red sweet and sour sauce for beef. Video
Beef steaks and roast beefs are served not only with a suitable side dish, but also with sauces that can set off the taste of the meat and add new nuances to it. Serve a savory sweet and sour sauce with red wine, fruit or berries with the beef.
Red sweet and sour sauce for beef: video
Beef can be served with one sauce, or you can make a whole assortment of several options. Serve them in small cups or traditional gravy boats. You can water the meat before serving, but it is more convenient to dip the small pieces into the sauce of your choice.
This sauce goes well with fried or grilled beef garnished with fried potatoes. It will give the dish a light Indian flavor.
You will need: – 1 medium-sized onion; – 1 sweet and sour apple; 1 tablespoon curry powder – 1 tablespoon of vegetable oil; – 600 ml of water; – 1 tablespoon tomato puree; – 2 tablespoons of flour; – lemon juice; – salt; – freshly ground black pepper.
Peel the onion and apple and then cut them into small cubes. Heat vegetable oil in a skillet, add apples and onions and sauté until soft. Pour flour into the mixture and cook for a couple of minutes, stirring occasionally. Add tomato puree, salt, pepper and lemon juice to the sauce. While stirring, heat the sauce for 15 minutes without bringing it to a boil.
Choose a juicy apple, it will make the sauce tastier
With the cold roast beef, serve a savory sauce based on port wine and red currant jelly.
You will need: – 315 ml of port wine; – 1 medium orange; – 0,5 lemon; – 4 tablespoons of ready-made red currant jelly; – 1 teaspoon of boiled and chopped shallots; – 1 teaspoon of mustard; – Cayenne pepper; – ground ginger; – salt.
Juice the orange and lemon half. Pour fresh into a bowl, add mustard, chopped onion, port, red currant jelly, ground ginger and cayenne pepper. Mix everything and season with salt to taste.
Spicy orange sauce can be served with fried or boiled beef, as well as poultry.
You will need: – 2 tablespoons of orange juice; – 1 teaspoon orange peel; – 30 g of wheat flour; – 30 g butter; – 300 ml of beef broth; – 150 ml of port; – 0,25 teaspoon of red currant jelly; – 0,25 teaspoon freshly ground black pepper; – salt.
Melt the butter in a saucepan, add flour and sauté, stirring with a wooden spatula. Add broth and continue stirring the sauce until thickened.
Squeeze the juice from the orange, grate the zest and add it to the saucepan along with the fresh juice and port. Add pepper, add red currant jelly and stir until completely dissolved. Season the sauce to taste. Serve cold or warm.
This sauce is perfect with grilled dishes or smoked beef. Serve warm or cold. It is very good to complement the apple sauce with fresh black bread. For cooking, use ripe fragrant autumn apples, such as Antonovka.
If you prefer a sour sauce, eliminate the powdered sugar from the recipe.
You will need: – 500 g of sweet and sour ripe apples; – 3 tablespoons of water; – 2 teaspoons of powdered sugar.
Peel the apples, remove the seeds, cut the pulp into cubes and simmer until soft with water. Cool the fruit mixture and then strain it through a sieve. Return the mashed potatoes to the saucepan where the apples were stewed, add the powdered sugar and, while stirring, heat without bringing to a boil.