Pasta with meat and gravy
Pasta with a fragrant meat gravy and beef. A dish from my childhood—and not just mine. Even now, whenever I have to eat at a cafeteria, I order either mashed potatoes with meat gravy or pasta. This recipe is as close as it gets to the classic old-school recipes, only without the onion (no one in our family eats it). But if you like, you can add a chopped onion while you're browning the beef.
Cooking method
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Step 1:
How do you make pasta with meat and gravy? Gather the ingredients.
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Step 2:
Wash the meat and cut it into small pieces.
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Step 3:
Fry the beef in vegetable oil for 3 minutes over high heat, until it's golden brown.
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Step 4:
Season the meat with salt and pepper, sprinkle it with flour, stir well, and fry for another 2–3 minutes, stirring now and then.
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Step 5:
Add the tomato paste and stir well.
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Step 6:
Pour 3 cups of meat broth or water into the beef, stir, add the bay leaf, cover, and simmer over low heat at a gentle boil for 1 to 1.5 hours.
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Step 7:
Cook the pasta according to the package directions. Divide the pasta among the plates. Spoon the meat and gravy over the top, and sprinkle with chopped parsley.
- I like plenty of gravy, so the pasta almost floats in it, which is why I added 3 cups of broth. If you'd rather have less gravy, use 2 to 2.5 cups of water.
- How to cook pasta properly, how to cook it al dente, how to pick a quality product so you avoid disappointment, and much more—read the article "Pasta—the fine points of choosing it and the secrets of cooking it."
- Any oil is good only up to a certain temperature—its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. To learn how to gauge the frying temperature and choose the best oil for frying, and which oil is better not to use at all, read here.
- Important! The wrong pan can ruin even the best recipe. For all the details on how to choose the perfect pan for different dishes, read here.
Caloric content of the products possible in the composition of the dish
- Clarified beef fat - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef rump - 380 kcal/100g
- Lean beef roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef leg - 104 kcal/100g
- Oxtail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium grade, milk - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta from grade 1 flour - 333 kcal/100g
- Pasta from premium flour - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley leaves - 45 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Coarse-grind flour (krupchatka) - 348 kcal/100g
- Flour - 325 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Meat broth - 34 kcal/100g
