That meat didn't seem dry, make for it dense sauce. It is possible to serve it or a la carte, or in a sauce-boat.
It is required to you
- meat fluid
- water
- tomato
- flour
Instruction
1. If you fried meat in a frying pan, then it is possible to take the juice which remained in a frying pan after frying as a basis of sauce. Even if the meat fluid remained very little – don't worry, even it will be enough for remarkable sauce.
2. Add a little water on a frying pan and warm up all liquid. Now add a flour tablespoon there. It is necessary to stir slowly constantly that flour didn't burn and that lumps weren't formed. Add or not add some spice, depends on what meat you cooked. If meat was already densely salted, then, most likely, it won't be required to salt. For an otteneniye of taste it is possible to add a turmeric or a curry on a knife tip.
3. Now remove a frying pan from fire. Scald tomato boiled water and husk with it. Remove liquid and seeds, and cut pulp strips. Wash up a bunch of a basil and small crush. Return a frying pan on small fire, add tomato and greens to meat sauce. Don't forget to stir slowly. In two-three minutes it is possible to switch off fire. Fragrant dense sauce is ready! As option, instead of a basil it is possible to add lemon half juice to sauce. There will be fresh, slightly with sourness, a taste. Such sauce is good to a duck.