Appetizing pork with tomato paste is very simple to prepare and does not require special expenses. Thanks to the combination of tomato paste with aromatic spices, the meat has a rich, vibrant taste. If desired, the dish can be supplemented with seasonal vegetables. Potatoes, pasta or cereals are suitable as a side dish.

Ingredients

To prepare pork with tomato paste you will need:

500 g pork pulp;

1-2 onions;

2 tbsp. l. thick tomato paste;

2 glasses of water;

1 tbsp. l. flour;

1 tbsp. l. spices “for meat” or “for shurpa”;

1 bay leaf;

salt - to taste;

vegetable oil for frying.

Cooking steps

Cut the pork into small pieces and fry in vegetable oil until golden brown.

Then pour 0.5 cups of water and dilute a tablespoon of flour in this water, mix well so that there are no lumps (flour is added to thicken the sauce, if you do not want the sauce to be thick, do not add flour). Pour the water and flour back into the pan with the meat, stir, bring to a boil, reduce heat and simmer covered for about 25 minutes.

Add tomato paste to the pan, add salt and throw in a bay leaf. Stir and simmer for another 30-40 minutes until the meat is completely cooked.

Bon appetit, make your loved ones happy!

Cooking any meat by poaching with vegetables in its own juice is very common not only in the Caucasus, but throughout the world. An amazing and simple dish - beef in sauce, a great combination of meat and tomato sauce with lots of vegetables.

Usually, a dish whose name contains the combination “in its own juice” is perceived by us as something completely natural and tasty, at the subconscious level. Somewhere in there we have it, since it’s in its own juice, which means without excess, without water or additives. This is usually the case. Poaching is one of the main methods of cooking food. Moreover, there is no clear boundary between poaching and cooking in a small amount of liquid. It turns out very tasty too.

When cooking meat, as a rule, little liquid is released. But if the meat is cooked as part of a complex dish with vegetables, the moisture of the vegetables is quite enough for cooking. As an exception, sometimes a little broth or water is added. Likewise, beef in sauce can be prepared with the addition of liquid or in the liquid secreted by vegetables.

In the Caucasus, the method of cooking by poaching several foods at the same time is as common as other cooking methods: boiling, frying, baking.

Beef in tomato and vegetable sauce is prepared by poaching the ingredients without adding liquid.

Step-by-step recipe for beef in tomato sauce

Ingredients (2 servings)

• Beef 350 gr
• Purple onion is not large 4-5 pcs
• Garlic 1-2 cloves
• Tomato 2-3 pcs
• Red pepper (sweet) 1 PC
• Butter 50 g
• Salt, suneli hops, savory, basil, hot pepper Spices:

1. Beef in sauce is prepared from meat that is not the fattest, but it is also not very good without fat at all. Best for a dish

   A low-fat spatula is best suited for this dish.

2. Wash the beef and cut into small pieces. If you are using ribs, first cut them into pieces along the intercostal spaces and chop them along the bone into pieces 5-6 cm long.

   Melt the butter in a frying pan and fry the beef in it

3. Melt the butter in a frying pan and fry the beef in it. Fry the meat over medium heat, stirring and without a lid. Roasting time 12-15 minutes.

   Fry the meat over medium heat, stirring and uncovered

4. Add peeled and chopped onion.

   Add peeled and sliced ​​onion

5. Fry the meat with onions for 5-6 minutes.

   Fry meat with onions for 5-6 minutes

6. Grind the red bell pepper and tomato pulp (without seeds and skin) to a puree in a blender. Add vegetable puree to the meat, cover with a tight lid and simmer over low heat for 30 minutes. The sauce should barely simmer.

   Vegetables for frying and sauce

7. The moisture from the vegetables will be enough to slowly simmer the meat. If for some reason there is not enough moisture (not juicy peppers, tomatoes with a small amount of juice), add the required amount of water, or even better - natural fresh tomato juice. For half an hour, the beef simmers under the lid until almost done.

   Add vegetable puree to meat

8. Peel the garlic. Beef with tomato and vegetable sauce is salted to taste. Add a mixture of khmeli-suneli spices, a little ground hot pepper and finely grated garlic so that the beef in the sauce is aromatic.

   

As for me, I buy beef relatively rarely, most often when I come across a “lucky” and fresh piece. And I always cook several dishes, but among them there is always one thing - beef gravy. I don’t even know if this is a cry from childhood memories, or something else, but one thing I can say for sure is that I absolutely love beef gravy with various side dishes. After all, the beef in the gravy turns out to be incredibly tender, and a large amount of the gravy itself with tomato paste and various spices makes this dish something special, along with its simplicity...

Ingredients

To prepare beef gravy with tomato paste you will need (4 servings):

400 g beef tenderloin;

150-250 g of water;

2 large carrots;

2 tomatoes (pulp);

1 large red onion;

2-3 tbsp. l. tomato paste;

2-3 tbsp. l. acute treatment (optional);

1-2 tbsp. l. vegetable oil (for frying);

1-2 cloves of garlic;

1-2 bay leaves;

2-3 black peppercorns;

thyme sprigs - to taste;

salt, pepper mixture, red sweet paprika - to taste;

cumin, cumin - to taste.

Cooking steps

Remove the skin from the tomatoes, cut into cubes (you can use ready-made tomato pulp) and add to the beef. Add also salt, a mixture of peppers, peppercorns, bay leaves, red paprika, cumin, cumin and thyme sprigs. Mix. Reduce heat to medium, cover and cook for 10-15 minutes.

Add the tomato mixture to the beef, stir, add salt and spices to taste if necessary. Cook the gravy over low heat and covered for about an hour (the time depends on what kind of meat you use and how large you cut it), stirring the gravy occasionally and adding water as needed.

Tender and very tasty beef gravy with tomato paste is ready. Bon appetit!

Eat with pleasure!

A simple recipe for delicious beef that is accessible to everyone is what I want to offer you today. This beef is so easy to prepare that the recipe is more likely for young housewives. I will try to describe it in detail, in the form of instructions. This beef can be served with almost any side dish. It doesn’t matter whether it’s rice, buckwheat, pasta or another side dish, the dish will be delicious in any version. Advice: if you decide to cook according to this recipe, cook more at once, you will like it.

For this vegetable sauce we will need onions and carrots. Everything needs to be cleaned and cut. The onions are smaller, and the carrots are in large pieces.

Add chopped garlic. Pour oil into a pan and fry the chopped, prepared vegetables for about a minute.

Cut the beef into small pieces. Approximately 4 by 4 centimeters. Add it to the vegetables. Stir everything well.

Now you can pour water. Add about 1.5 liters of water and simmer the meat and vegetables until cooked.

Gradually the sauce will become thick and rich. Now salt it to taste. Cook for about 5 more minutes. By adding salt at the end of cooking, you will add significantly less salt.

Beef in a thick sauce seasoned with spices is just the thing when you want to eat a large piece of meat and complement it with the appropriate side dish. There’s no need to be particularly weird; it’s best to choose a classic side dish, namely mashed potatoes. Potatoes sprinkled with sauce and covered with a juicy and soft piece of meat will please everyone.

What products should be prepared:

• Beef (loin) – 1 kilogram
• Onions – 2 large onions
• Carrots (choose a sweet variety) – 3-4 pieces, large size
• Garlic – 2-3 cloves
• Dry mustard powder – 1 teaspoon
• Thyme spice - half a teaspoon
• Wheat flour - 2 tablespoons, without a slide
• Broth (water) – 100 grams
• Tomato paste (thick) – 4 full tablespoons
• Granulated sugar – 1 teaspoon
• Salt and pepper - to your taste
• Vegetable oil - for frying

How to cook beef in sauce:

1. We cut the meat, cut it into large pieces. Salt, pepper the beef and fry in a hot frying pan in oil. Fry each side for about five minutes until golden brown.
2. Prepare the sauce. Peel the carrots and onions and chop them. Cut the carrots into cubes and the onion into half rings. Fry the vegetables in a frying pan (separate from the meat) for about ten minutes. Add finely chopped garlic, sugar, thyme, mustard powder and pepper. At the very end, add flour and mix thoroughly.
3. Dilute the tomato paste in two glasses of water (add some salt if necessary).
4. Transfer the meat to the pan with the vegetables, add the diluted tomato paste and broth. Stir, taste for salt and leave to simmer. It is better to turn the heat to minimum, cover the meat with a lid and simmer for a couple of hours. The longer you simmer the meat, the more tender and soft it will be. I simmer for about three hours (stirring occasionally), and then the meat simply melts in my mouth.
5. Place the finished meat with the thick sauce into a saucepan.

And the issue of delicious dinners will be resolved. It is very convenient to have such a dish in the refrigerator; take it out, heat it up and add any side dish. Share the recipe with your friends, enjoy your meal.