How to Make a Beef with Meat, Vegetarian Bottles and Flour Underfloor

The second dishes, basically, mean gravyor a sauce in its composition. And how to make a low water, know not all. Meanwhile, it is he who is able to radically change the whole dish, giving it originality and a variety of flavor palette.

Most often, underflow is done during cookingmeat, in parallel. That is, first you need to fry in fat or oil sliced ​​meat so that it turns white. Then add the water in the pan in such a way as to hide the meat under it, wait for the boil and lower the fire. Now let the meat, under the closed lid, be extinguished for as long as it should be prepared according to the recipe.

At this time in another pan you need to cookvegetable frying, as doing gravy without onions and carrots - just to spoil the meat dish. Gourmets can add to the fry not only well-known vegetables, but many others. Someone likes chopped string beans, someone - root parsley, and someone even for a special chic considers the presence in the sauce of mushrooms.

In most cases, first the onions are fried firstgolden color. Then put a carrot in the pan, cut into strips or rubbed on a large grater. Later you can add zucchini or cabbage, parsley or celery, chopped tomatoes or bell peppers.

Of course, if it is decided to cook the sauce with mushroomtaste, then in the first place before the onions begin to fry mushrooms, because they are cooked much longer than vegetables. Then you should work according to the scheme described above: onions, carrots, root parsley and so on.

10 minutes before the end of the frying of meatPut the vegetable frying in the pan with the meat and stir. You can add a little water in case the liquid has evaporated. For color, many add tomato paste, sauce or ketchup. Next, the culinary expert proceeds to the next action, which will help him make the saucer thicker.

You can do this in several ways. Someone chooses sour cream, someone - mayonnaise. The most important thing in this process is careful mixing of the mass so that no lumps are formed. Add mayonnaise should also be a little bit, but not pour the entire amount at once.

Another way of cooking is to makeFlour from flour. First of all, in this case it is necessary to fry the flour in a dry frying pan to a golden color. Although it is perfectly permissible and skip this step: toasted flour can cause heartburn.

The next point is the dissolution of the flour incold water. You can not allow the formation of lumps in the mass! Then the flour suspension carefully poured into boiling meat with vegetables and also stirred, as in the case of mayonnaise.

And how to prepare a gravy from flour if we decidedto feed their guests or loved ones not with stewed meat, but, for example, with cutlets or meatballs? Then, according to the recipe described, vegetable roast is made, fat is added to it, on which cutlets or meatballs were prepared, and then tomato is added and flour mixture with water is poured in.

There is also an option for vegetarians, since you can make gulp without any meat ingredients, without sour cream and mayonnaise. Only fry from vegetables, ketchup and flour mixture.

Underflow is used for the second dish, beautifullywatering the side dish. As it can be potatoes boiled, whole or large pieces, mashed potatoes, buckwheat porridge, millet, rice, oatmeal or wheat, pasta or dishes from vegetables: stewed cabbage, vegetable stew, cabbage rolls, stuffed zucchini or bell peppers.

In principle, if the cook knows how to do itit can add to any dish a special piquancy. For example, a mushroom vegetarian rush with ordinary cooked potatoes will turn into a festive dish, and the dryish buckwheat porridge with gravy on fat from cutlets will be absorbed by eaters at such a speed that the well-known glutton Robin Bobin Barabek envies!