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"meat juice" sauce
1 serving
When roasting meat and poultry or cutlets, meat juice flows into the pan or baking sheet where they are fried. This juice is rich in extractive substances and has a pleasant taste and aroma. To prevent meat juice from losing its good quality, a small amount of liquid (broth or water) should be poured into the dishes during frying of meat products. If the juice starts to burn, you need to pour a little hot water. Meat juice is more tasty if meat products were stored together with aromatic roots (carrots, parsley, celery). When the products are fried, they are taken out and the juice is strained. Fry the onions in advance and put in this juice, boil for about 5 minutes.
When roasting meat and poultry or cutlets, meat juice flows into the pan or baking sheet where they are fried. This juice is rich in extractive substances and has a pleasant taste and aroma. To prevent meat juice from losing its good quality, a small amount of liquid (broth or water) should be poured into the dishes during frying of meat products. If the juice starts to burn, you need to pour a little hot water. Meat juice is more tasty if meat products were stored together with aromatic roots (carrots, parsley, celery). When the products are fried, they are taken out and the juice is strained. Fry the onions in advance and put in this juice, boil for about 5 minutes.
carrots to taste, parsley root to taste, celery root to taste, onions to taste, water to taste, or broth to taste, juice from cutlet to taste, or juice from meat to taste, or juice from chicken to taste
