We have long been accustomed to treating stewed meat as a product that can be used only as a last resort: we didn’t have time to pop into the store after work, or we don’t have time to walk along the shelves, a period of saving, or just an emergency need to prepare dinner quickly. In fact, these unique canned foods can be a wonderful product for making sauce for pasta, rice or buckwheat. The stew gravy turns out to be nutritious and very tasty, of course, provided that the product was chosen of high quality. And thanks to the properties of the stew, the dish will be prepared very quickly and without unnecessary hassle.
A can of stew in the cupboard is a great trick for any housewife. Many people definitely have canned goods in their reserves, which they can help out if necessary.
Additional ingredients for the gravy are not difficult to obtain or expensive, and therefore the sauce can be called an excellent budget option without sacrificing taste or benefits.
You will need:
- Stew (beef) – 1 can
- Garlic – 3 cloves
- Onions – 1/2 medium onion
- Carrots – 1 medium piece
- Wheat flour – 1 tablespoon
- Tomato paste – 2 tablespoons
- Vegetable oil – 2 tablespoons
- Parsley, fresh – 1 medium bunch
- Water – 200 ml
Number of servings – 5
Cooking time – 20 minutes
Quick stew sauce
We have long been accustomed to treating stewed meat as a product that can be used only as a last resort: we didn’t have time to pop into the store after work, or we don’t have time to walk along the shelves, a period of saving, or just an emergency need to prepare dinner quickly. In fact, these unique canned foods can be a wonderful product for making sauce for pasta, rice or buckwheat. The stew gravy turns out to be nutritious and very tasty, of course, provided that the product was chosen of high quality. And thanks to the properties of the stew, the dish will be prepared very quickly and without unnecessary hassle.
A can of stew in the cupboard is a great trick for any housewife. Many people definitely have canned goods in their reserves, which they can help out if necessary.
Additional ingredients for the gravy are not difficult to obtain or expensive, and therefore the sauce can be called an excellent budget option without sacrificing taste or benefits.
You will need:
Number of servings – 5
Cooking time – 20 minutes
Benefits of canned food
Canned beef stew, contrary to stereotypes about its harmfulness and fat content, is a healthy and nutritious product. Like simple cooked meat, stew contains a large supply of proteins and fats, a number of vitamins and essential amino acids. Of course, you shouldn’t overindulge in eating canned food: their calorie content is quite high, and regularly eating canned food can lead to increased cholesterol and extra pounds.
The stew itself requires minimal heat treatment, since the meat in it is already cooked. This allows you to prepare any dishes from the product very quickly.
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Stewed dishes are quick and easy to prepare and always turn out tasty, satisfying and nutritious. Canned meat will come to the rescue when you need to feed your family in a short time or when you don’t have fresh meat on hand at the right time.
Innings
It is not recommended to store stewed stew gravy for more than a day - you should always try to prepare exactly the volume that will be needed for the upcoming feast.
You can serve this dressing in a separate gravy boat or immediately adding the gravy to the plate. There are many options for combining gravy with other dishes:
As you can see, the wonderful stew gravy according to the recipe presented here can be prepared for a variety of dishes without much effort, time and money! At the same time, the finished dressing will not be much inferior in taste to natural meat sauces.
Source
Cooking method
Pour oil into a heated frying pan, squeeze out the garlic and add chopped tomatoes, fry for 1-3 minutes under the lid.
Remove the stew from the jar, cut it (if it is large pieces), add it to the pan, and simmer for 3-5 minutes. I have homemade stew according to the recipe https://food.ua/recipes/24270.
then add tomato paste, sour cream, salt and spices, simmer covered for 3-5 minutes.
Place the finished sauce on the spaghetti. Bon appetit!
food.ua
Nutritional and energy value:
| Ready meals | |||
| kcal 1037.1 kcal | proteins 71.7 g | fat 71.5 g | carbohydrates 31.5 g |
| Portions | |||
| kcal 259.3 kcal | proteins 17.9 g | fat 17.9 g | carbohydrates 7.9 g |
| 100 g dish | |||
| kcal 111.5 kcal | proteins 7.7 g | fat 7.7 g | carbohydrates 3.4 g |
Homemade pasta with stew
I’ll probably start with one option, which turns out incredibly tasty and beautiful, because tomato paste is used, plus the smell of garlic does its job. In general, the end result will definitely please you; you will fall in love with this meat delicacy. We can say that this is another naval version, only it is with stewed meat, and not with minced meat, as we did in the previous post.
Important! If you still haven’t learned how to cook pasta correctly, then don’t worry, it’s easy to do if you read the step-by-step instructions that I posted here.
To begin with, buy all the necessary products according to the list, and most importantly, choose a good stew, take about half a kilogram, and of course, do not forget about the most important ingredient. This video from the Test Purchase program will help you understand the choice of stew in more detail.
Well, now let's proceed directly to the cooking process itself.
We will need:
Cooking method:
1. So, start with the most basic point, this cooking of noodles. Boil it in a saucepan in the same way as the manufacturer recommends; each package has instructions, following which you definitely can’t go wrong. But, if you are new to this matter, then you can use this note. Don't forget to salt the water so the pasta doesn't taste bland and stir constantly to prevent it from sticking.
Once you see them getting ready, you should taste them.
2. Meanwhile, you have to peel the onions, then cut them into small pieces and place them in a frying pan with vegetable oil. Add a spoonful of granulated sugar and salt and mix.
3. Chop the garlic cloves quite finely with a sharp knife.
4. Fry the onion until golden brown for about five minutes, then add the chopped garlic, stir and fry for about a minute.
Remove the stew from the jar, remove all unnecessary fat, and crush it into a paste with a fork.
5. Pour wine vinegar into the beautiful fried vegetables, it will certainly begin to evaporate and sizzle immediately, and then add a couple of spoons of tomato paste and stir, fry again for about 1-2 minutes. After all the manipulations, add the whole stew, stir and simmer until it boils.
Beef stewed with onions and carrots in a frying pan
I would like to remind you of one wonderful meat dish that was always served in Soviet canteens. This is beef goulash stewed with onions and carrots. Try to repeat a similar dish at home and remember your childhood.
Ingredients:
Preparation:
1. Cut the meat into pieces and place in a frying pan heated with vegetable oil. Fry the beef until golden brown, stirring occasionally.
2. Meanwhile, quarter the onion into rings or cubes (optional). Grate the carrots on a coarse grater. Then, when the meat is browned, add the vegetables to the pan. Stir and fry lightly until golden brown.
Step-by-step recipe with photos
Prepare all the necessary ingredients for the stew gravy. Peel the onions, garlic and carrots, wash under running water along with the mushrooms and herbs, and dry. Try to buy stewed meat from a trusted manufacturer, without fat and skin.
Heat refined oil in a frying pan, add finely chopped onions and chopped carrots. Fry the vegetables over medium heat for a couple of minutes until soft.
Transfer the stew from the can to the pan. If there were pieces of fat in it, you can safely throw them away, but jelly, on the contrary, will make the gravy more liquid. Crush the garlic clove and add it along with the meat. Simmer over low heat for about a minute. Try for salt and pepper - I didn’t add any, the stew already had a lot of spices.
Lastly, add chopped fresh herbs, stir and immediately turn off the stove.
The best way to serve this stew gravy is with mashed potatoes.
It really is very tasty. Have a nice one.
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Calorie content of foods possible in the dish
- Onion – 41 kcal/100g
- Sour cream – 210 kcal/100g
- Sour cream 10% fat content – 115 kcal/100g
- Sour cream 20% fat content - 210 kcal/100g
- Sour cream 25% fat content - 284 kcal/100g
- Sour cream 30% fat content - 340 kcal/100g
- Carrots – 33 kcal/100g
- Boiled carrots – 25 kcal/100g
- Dried carrots – 275 kcal/100g
- Pasta, premium, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium, egg - 342 kcal/100g
- Pasta – 338 kcal/100g
- Pasta made from 1st grade flour – 333 kcal/100g
- Pasta made from premium flour – 338 kcal/100g
- Boiled pasta – 135 kcal/100g
- Garlic – 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt – 0 kcal/100g
- Water – 0 kcal/100g
- Ground hot pepper – 21 kcal/100g
- Spicy tomato sauce – 99 kcal/100g
- Chili sauce – 98 kcal/100g
- Pork stew – 349 kcal/100g
Calorie content of foods: Pasta, Stew, Onions, Carrots, Garlic, Vegetable oil, Tomato sauce, Chili sauce, Soy sauce, Salt, Ground hot pepper, Water, Sour cream
Buckwheat with stew
Stew and buckwheat go together perfectly. But it would be nice to have more sauce in this dish. Therefore, as in the previous recipe, saute the onion for several minutes, then pour a tablespoon of wheat flour on top and stir well so that the flour envelops the onion. Let it fry for a couple more minutes, and then pour in a glass of cold water, slowly and stirring. Let the resulting sauce thicken a little and add the stew to it, breaking it up with a fork. Boil everything together a little and place it on top of the crumbly buckwheat right in the plate. For some reason I love buckwheat with red pepper.
Stewed buckwheat
