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Tomato meat sauce from meat

Tomato Beef Sauce

Easy to make, delicious, and simple enough for any day! This tomato beef sauce tastes wonderful. You can dress it up with extra ingredients and serve it in all sorts of ways. It's a hearty main course that pairs with any side dish — and the tomato gravy can even be spooned off without the meat and served on its own.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Beef

400

Sunflower oil

Salt

Water

Tomato paste

Allspice

Onion

100

Carrot

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 11 g

Fats 33 % 7 g

Carbohydrates 14 % 3 g

120 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make meat sauce? Prep your ingredients. Rinse the beef and trim off any membrane and sinew. Cut it into pieces. Heat the sunflower oil in a skillet and add the meat. Keep the heat high — the goal is to sear the beef well so the juices stay sealed inside each piece. That way the meat comes out tender in the finished sauce. Fry for about 5 minutes, stirring now and then. Don't cover the pan.
Step 2:

Pour boiling water into a cup (about 8 oz). Stir the tomato paste into the boiling water until smooth. You'll end up with what's basically fresh tomato juice — just piping hot!
Step 3:

Pour the tomato juice into the skillet, being careful not to burn yourself with the steam. Stir everything together. Instead of dissolving the tomato paste in water first, you can add it straight to the pan and then pour the boiling water over everything — it's up to you. Either way, the result is the same.
Step 4:

Peel the onion. Wash and peel the carrot. Slice the onion into half-moons and grate the carrot on the coarse side of a box grater. You want a generous amount of both, since they make up a substantial part of the finished sauce.
Step 5:

Add the vegetables to the skillet and stir everything together well again. Cover and simmer the sauce over low heat for 40 minutes to 1 hour. It's important that the onion and carrot all but dissolve, forming the base of the sauce. Stir occasionally and keep an eye on the liquid level, adding more boiling water if needed. About 10 minutes before it's done, season with salt and add the whole allspice. Serve the meat sauce hot.

Note that when you add the tomato paste, you can also stir in some sour cream for a creamier, mellower flavor. I like that version, so I made it both ways — with sour cream and without. You can also leave out or keep the carrot, and add tomatoes, bell pepper, fresh herbs, a bay leaf, and so on.
Fragrant and savory, rich and very appetizing, this sauce is perfect spooned over boiled pasta, for example. You can also serve it on its own without the meat, saving the beef to serve as a separate dish — but I prefer serving it with the meat, especially since a long simmer makes the beef incredibly tender and melt-in-your-mouth. And a word of comfort for anyone who isn't a fan of onions: you won't even notice them in the finished dish! Chop them a little finer and they vanish into the sauce entirely. A truly cozy, wholesome, and homey all-purpose dish. Enjoy!