What meat makes the best gravy: for potatoes, porridge and pasta

Meat gravy will make any side dish very satisfying. It just needs to be stewed in a frying pan with tomato sauce. To make the dish moderately fatty and juicy, choose veal.

The idea of making a versatile veal gravy for potatoes, porridge, and pasta was published on the Instagram page of food blogger Yana (gordynovskaya). For better thickening, add flour.

Ingredients:

• 500-600 grams of veal (belly or neck)
• 1 onion
• vegetable oil for frying
• butter
• 2 tablespoons of flour
• bay leaves, salt, dry garlic, spices
• 3 teaspoons of tomato paste
• 450 ml. of water.

Method of preparation:

1. Chop onion and fry until tender.

2. Cut veal into small pieces.

3. Season with salt, add spices, dry garlic and a piece of butter and fry for 20 minutes.

4. Mix tomato paste with cold water.

5. Add flour to the fried veal and stir well.

6. Pour the tomato sauce over everything, add the bay leaves and cover.

7. Simmer the gravy until soft for 1.5 hours, stirring occasionally. If necessary, add a little boiled water.