2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is good to prepare some sauce for the roasted meat, so that the dish is not too dry. We have selected three different sauce recipes that suit roasted meat.
The first recipe is mushroom sauce, which is extremely suitable for roast pork, but if you prefer, you can combine them with other types of meat. To do this, you will need the following products:
Mushroom sauce
Necessary products: 400 g mushrooms, 50 g butter, 2 tbsp. flour, 120 ml of fresh milk, ground black pepper, salt, thyme.
Preparation: cut the mushrooms into small pieces, then stew them in butter. When the liquid is released, let it boil, then add the flour and stir.
Fry all this for 2 minutes and when it changes color, start pouring the milk until the sauce reaches the desired density. Finally, salt and add rosehip thyme and pepper to taste.
Our next offer is suitable for grilled meat - it can be pork or chicken. Finely chop the onion and put it together with chopped garlic cloves to fry in a pan. Once they become golden in color, add about 200 g of tomato juice and finely chopped green pepper.
When the tomato juice changes color, it's time to thicken the sauce by adding a tablespoon of flour that you have previously dissolved in the same amount of water.
The spices you need to add are salt, pepper and a little savory. Then add about 80-100 g of water and let the sauce boil until it becomes thick enough to pour over the meat. Optionally add chopped parsley.
Our latest offer is with cream and onions, here is the exact recipe:
Cream sauce for roasted meats
Necessary products: 4 onions, 350 g sour cream, 2 -3 tablespoons flour, 1 tsp. fresh milk and 80 g butter, ground black pepper and salt to taste.
Preparation: Slice the onion and pour cold water over it - put it on a hot plate to boil and after the vegetables soften, remove from the heat and drain. Put the onion to fry in hot oil.
Then add the flour and when it changes color, pour the cream and milk. The mixture simmers for about half an hour. Finally add salt and pepper. If desired, strain the mixture and serve only the sauce, without onions, but always warm.
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