Don't you know what to surprise guests and to indulge house? Diversify the table with tasty gravy to beef. It will become fine addition to meat and its preparation won't make special work.
It is required to you
- 2 tablespoons of tomato paste;
- onion;
- kindza and parsley in an identical proportion;
- 3 or 4 garlic gloves (the quantity depends on your desire);
- chili powder;
- glass of warm water;
- salt;
- khmeli suneli.
Instruction
1. Lay out tomato paste in a small saucepan and accurately fill in with water. Slowly mix it until you stir all available lumps. Put the turned-out liquid homogeneous mass on small fire, slightly cover with a cover and leave it before boiling. You watch only that paste didn't burn.
2. Clean and cut onions with very thin half rings. After that cut other greens. It isn't necessary to cut too small, but also largely you shouldn't cut.
3. As soon as tomato paste begins to boil, is accurate it stirring slowly, fill up all greens and onions there. Don't forget about pepper and salt. Add khmeli suneli, and having carefully mixed all weight, leave to boil for about ten minutes.
4. Crush garlic gloves, using the special garlic press. Add the received mix of garlic to the turned-out gravy and properly mix everything.
5. Whether taste to understand enough you put all ingredients or something after all is missing. Scoop a little gravy a spoon and smear it on bread or a plate. For that time that you will smear, gravy will manage to cool down and then you will be able to understand its taste. The fact is that many Georgian seasonings are useless to be tried to be tried out hot as they show the taste cold.
6. Shift the turned-out sauce to beef in a sauce-boat or a pan, leave it at several o'clock and as soon as sauce cools down, it can be given to a table.