Meat gravy
Juicy pieces of meat in a sauce of onions and carrots. A very tasty addition to any side dish.
Composition:
- meat – 600 gr.
- onion – 2 pcs.
- carrots – 2-3 pcs.
- vegetable oil for frying
- salt, pepper – to taste
Cooking:
For cooking meat gravy, it is better to take juicy, but not very fatty meat, for example, a donkey, then the meat pieces in the gravy will be juicy and more flavorful. But you can make it with any other meat: pork, poultry, rabbit.
Chop onions finely, grate carrots. Cut the meat into small pieces (with a side of about 3-3,5 cm).
Pour some vegetable oil into a dish with thick walls and fry the meat. After that add onions and carrots and fry lightly. After that, pour in water to almost cover the meat and stew over low heat until the meat is ready. Before the end of cooking, salt the gravy, add ground black pepper, bay leaf and thyme.
Serve the gravy with any garnish.
Bon appetit!
