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Beef in a thick sauce seasoned with spices is just the thing when you want to eat a large piece of meat and complement it with the appropriate side dish. There’s no need to be particularly weird; it’s best to choose a classic side dish, namely mashed potatoes. Potatoes sprinkled with sauce and covered with a juicy and soft piece of meat will please everyone.

What products should be prepared:

• Beef (loin) – 1 kilogram
• Onions – 2 large onions
• Carrots (choose a sweet variety) – 3-4 pieces, large size
• Garlic – 2-3 cloves
• Dry mustard powder – 1 teaspoon
• Thyme spice - half a teaspoon
• Wheat flour - 2 tablespoons, without a slide
• Broth (water) – 100 grams
• Tomato paste (thick) – 4 full tablespoons
• Granulated sugar – 1 teaspoon
• Salt and pepper - to your taste
• Vegetable oil - for frying

How to cook beef in sauce:

1. We cut the meat, cut it into large pieces. Salt, pepper the beef and fry in a hot frying pan in oil. Fry each side for about five minutes until golden brown.
2. Prepare the sauce. Peel the carrots and onions and chop them. Cut the carrots into cubes and the onion into half rings. Fry the vegetables in a frying pan (separate from the meat) for about ten minutes. Add finely chopped garlic, sugar, thyme, mustard powder and pepper. At the very end, add flour and mix thoroughly.
3. Dilute the tomato paste in two glasses of water (add some salt if necessary).
4. Transfer the meat to the pan with the vegetables, add the diluted tomato paste and broth. Stir, taste for salt and leave to simmer. It is better to turn the heat to minimum, cover the meat with a lid and simmer for a couple of hours. The longer you simmer the meat, the more tender and soft it will be. I simmer for about three hours (stirring occasionally), and then the meat simply melts in my mouth.
5. Place the finished meat with the thick sauce into a saucepan.

And the issue of delicious dinners will be resolved. It is very convenient to have such a dish in the refrigerator; take it out, heat it up and add any side dish. Share the recipe with your friends, enjoy your meal.

It is very good to cook beef in tomato sauce. The sauce can be made like this: take peeled tomatoes, put them in meat, browned with onions, pour dry wine.

Culinary classic: beef stew in tomato sauce

Light diet beef is very receptive to aromatic herbs and spices, and tomato sauce added at the right time will make lean beef more tender.

Advice: when cooking, do not allow it to boil too much; it is better to simmer over low heat.

How to cook a dish with beans in a frying pan

To make it perfect, it is better to add beans to the beef, soaked in cold water the night before.

You will need:

• 55 ml sunflower oil (odorless);
• 1 pinch of thyme;
• 3 garlic cloves;
• 25 g of tomato;
• 200 ml tomato juice;
• 1 carrot;
• 1 onion;
• 0.6 kg beef pulp;
• 230 g beans;
• add freshly ground pepper and salt to taste.

Cooking time: 1 hour 30 minutes. Calorie content per serving: 174 kcal.

How to cook:

1. Chop the pulp into cubes; if there are tendons and films, remove them first.
2. Brown the pieces of meat in hot oil. Cut the carrots into large strips, the onion into quarters, crush the garlic with a knife and chop coarsely. Add all these ingredients to the meat and continue frying.
3. Pour in the juice, add tomato paste, season to taste, and simmer for 45 minutes.
4. Wash the beans, add to the meat, adding thyme, continue cooking for another 35 minutes.

Tip: if the dish turns out too thick, you can add a little more tomato juice or just water.

Option for cooking juicy meat in the oven

Beef in tomato sauce is a familiar dish to everyone. There are a million such recipes, but you can always find a new one.

You will need:

• 0.4 kg beef tenderloin;
• 35 g of “Peasant” oil;

For the sauce:

• 5 ripe tomatoes (soft);
• 1 lemon;
• 1 small bunch of fresh basil;
• 6 branches of thyme;
• 35 ml olive oil;
• 1/4 teaspoon freshly ground pepper;
• 1/2 teaspoon salt.

Time required: 70 min. Calorie content: 168 kcal.

How to cook:

1. Using a fine grater, remove the zest from the lemon and squeeze the juice out of the fruit pulp. Simply tear the basil with your hands. Scald the tomatoes with boiling water, remove the skin, and chop with a blender.
2. Prepare the sauce: in a deep frying pan that is suitable for the oven, mix olive oil with 30 ml of lemon juice, zest, basil, thyme, tomato puree, season everything and mix.
3. Chop the beef coarsely, add it to the sauce, stir and leave for half an hour so that the meat is saturated with the aroma of spices.
4. Preheat the oven, put the dish to simmer until done.

Tomatoes always play the main role in the sauce; they also decorate the sauce with their color; of course, they must be as ripe as possible.

Multicooker recipe

This dish is very light, with a minimal set of ingredients; you can add any herbs to it or do without them, but be sure to add onions.

You will need:

• 0.8 kg beef;
• 3 onions;
• 5 tomatoes;
• vegetable oil to taste;
• 4 garlic cloves;
• a large bunch of fresh herbs;
• seasonings to taste.

Cooking time: 2 hours.

Serving contains: 175 kcal.

Cooking beef in tomato sauce in a slow cooker:

1. Rinse the meat with cool water, dry and cut into pieces. Fry until golden brown in a multicooker bowl using a small amount of heated oil.
2. Chop the onion, tomatoes, garlic. First, add the onion to the meat, fry for 7 minutes, then add tomatoes, salt, garlic, spices to taste, pour hot water, it should cover the meat completely. Turn on the “Extinguishing” mode for 1.5 hours.
3. Decorate with greenery to your liking.

Tip: be sure to add onions to the tomato sauce, otherwise it will turn out bland.

Spaghetti with beef in tomato sauce

The main thing in this dish is to combine the pasta and beef with tomato sauce.

You will need:

• 250 ml plain water;
• leek stalk;
• 300 g spaghetti;
• 4 tomatoes;
• salt to taste;
• 3 pods of sweet pepper;
• 0.6 kg beef
• 50 ml olive oil;
• 2 carrots;
• freshly ground pepper to taste;
• 2 onions;
• 1 garlic slice.

Time: 45 min.

Calorie content: 199 kcal.

How to cook:

1. Chop the beef and grate the onion.
2. Brown the meat in hot oil. Add tomatoes chopped in a blender, chopped carrots, pour hot water, simmer for an hour until the beef is cooked.
3. At the end of cooking (about 15 minutes), add thinly sliced ​​bell peppers, leeks, crushed slices of garlic, and season to taste with spices.
4. Cook the spaghetti. Combine tomato sauce and pasta.

Tip: cook the spaghetti in a large saucepan, salt the water thoroughly, then they will not stick together and will be ready at the same time.

Meat baked in tomato sauce

We draw your attention to the recipe, which is truly hearty, but not heavy. It can be used to prepare a low-calorie lunch.

Required:

• 250 ml thick tomato juice;
• 500 g beef;
• 3-4 tomatoes;
• 150 g ghee;
• freshly ground pepper to taste;
• 8 g table salt.

Cooking time: 1 hour. One serving contains: 155 kcal.

How to cook:

1. Cut the beef flesh into small pieces.
2. Sprinkle the meat with red pepper, season with salt, and fry in melted butter. Place in a form that can be placed in the oven.
3. Place chopped tomatoes around the meat pieces, add tomato juice and bake in a preheated oven until fully cooked.

This beef goes well with a light vegetable salad; just cut fresh cucumbers and tomatoes into thin slices, sprinkle with pepper and salt to taste and place beautifully on a dish; if desired, you can add thinly sliced ​​blue onions or finely chopped green onions.

Useful culinary tricks

Whatever cut of beef you buy, there are general rules for choosing and cooking:

1. When purchasing, pay attention to the color of the pulp and the shade of the fat layer. The lighter the flesh, the better. The fat should be white. For stewing, it is better to take fillet.
2. If you bought a tough piece of meat, soak it for three hours in lemon juice, dry wine, wine or apple cider vinegar. The meat fibers will become softer, and after stewing the beef will be tender.
3. Be sure to fry the meat pieces until an appetizing crust appears; this procedure will help preserve the juice. If you cook beef without searing, it will be gray and tasteless.
4. Beef will cook faster if you add tomato paste or fresh tomatoes.
5. Fry in refined sunflower oil. For small pieces of meat, heat it in a frying pan moderately.
6. Marinating will help make the meat tender. Many different products are used for this, such as kiwi or lemon. But it is better to take 4% wine vinegar, white or red.
7. Balsamic will give an excellent taste, but the color of the meat will not be very beautiful. But sherry vinegar is just perfect for beef.
8. It is not recommended to use wine for pickling, since cheap wine will not work, and it is simply a pity to use expensive wine for pickling; it is better to drink it.
9. For beef dishes, it is better to use more spices. A good addition to meat is a sprig of rosemary or thyme, as well as salt, garlic, and pepper. This set is quite enough.

The video explains how to cook beef in tomato sauce in the oven:

Appetizing pork with tomato paste is very simple to prepare and does not require special expenses. Thanks to the combination of tomato paste with aromatic spices, the meat has a rich, vibrant taste. If desired, the dish can be supplemented with seasonal vegetables. Potatoes, pasta or cereals are suitable as a side dish.

Ingredients

To prepare pork with tomato paste you will need:

500 g pork pulp;

1-2 onions;

2 tbsp. l. thick tomato paste;

2 glasses of water;

1 tbsp. l. flour;

1 tbsp. l. spices “for meat” or “for shurpa”;

1 bay leaf;

salt - to taste;

vegetable oil for frying.

Cooking steps

Cut the pork into small pieces and fry in vegetable oil until golden brown.

Then pour 0.5 cups of water and dilute a tablespoon of flour in this water, mix well so that there are no lumps (flour is added to thicken the sauce, if you do not want the sauce to be thick, do not add flour). Pour the water and flour back into the pan with the meat, stir, bring to a boil, reduce heat and simmer covered for about 25 minutes.

Add tomato paste to the pan, add salt and throw in a bay leaf. Stir and simmer for another 30-40 minutes until the meat is completely cooked.

Bon appetit, make your loved ones happy!

As for me, I buy beef relatively rarely, most often when I come across a “lucky” and fresh piece. And I always cook several dishes, but among them there is always one thing - beef gravy. I don’t even know if this is a cry from childhood memories, or something else, but one thing I can say for sure is that I absolutely love beef gravy with various side dishes. After all, the beef in the gravy turns out to be incredibly tender, and a large amount of the gravy itself with tomato paste and various spices makes this dish something special, along with its simplicity...

Ingredients

To prepare beef gravy with tomato paste you will need (4 servings):

400 g beef tenderloin;

150-250 g of water;

2 large carrots;

2 tomatoes (pulp);

1 large red onion;

2-3 tbsp. l. tomato paste;

2-3 tbsp. l. acute treatment (optional);

1-2 tbsp. l. vegetable oil (for frying);

1-2 cloves of garlic;

1-2 bay leaves;

2-3 black peppercorns;

thyme sprigs - to taste;

salt, pepper mixture, red sweet paprika - to taste;

cumin, cumin - to taste.

Cooking steps

Remove the skin from the tomatoes, cut into cubes (you can use ready-made tomato pulp) and add to the beef. Add also salt, a mixture of peppers, peppercorns, bay leaves, red paprika, cumin, cumin and thyme sprigs. Mix. Reduce heat to medium, cover and cook for 10-15 minutes.

Add the tomato mixture to the beef, stir, add salt and spices to taste if necessary. Cook the gravy over low heat and covered for about an hour (the time depends on what kind of meat you use and how large you cut it), stirring the gravy occasionally and adding water as needed.

Tender and very tasty beef gravy with tomato paste is ready. Bon appetit!

Eat with pleasure!

To cook beef in tomato-sour cream sauce, take the beef pulp, peel its tendons, rinse under running water and cut into small cubes:

Fry the meat in hot oil until golden brown. It is best to fry meat in one layer (if necessary, in several batches). If you lay out all the meat at once, it will release a lot of its juice and then it will turn out not fried, but stewed:

If you fried the meat in several batches, then now we combine it all together, salt and pepper. Add a little water and simmer the meat under the lid over low heat until it is soft.
Meanwhile, while the meat is stewing, fry medium-sized chopped onions in a separate frying pan. When the onion becomes transparent, add the sifted flour to it and fry everything together for another two or three minutes:

Now add tomato paste and sour cream and get something like this sauce, which we will add to the frying pan or pan where the beef is stewed:

And in this sauce we simmer the meat until the end, until it becomes so soft that it literally melts in your mouth. This will take about an hour and a half. The main thing is to stir it periodically so that the meat does not burn.

At the very end, before turning off the heat, add garlic and herbs to the meat and turn off the heat. Serve with pasta, garnished with green leaves.