These lightning sauces make any meat dish better

Especially when you are expecting guests, you want to make something special out of everyday meat dishes. It's very quick with these simple steps.

• Roasting meat properly needs to be learned.
• For many people, however, a suitable sauce should not be missing for a meat dish.
• These sauces are quick and easy to make and simply delicious.

Meat that is fried to the point is a challenge for many home cooks. There is a simple tip that will make your work easier: “Reverse frying” *. Once you have overcome this hurdle, it is time to go one step further. Make a really delicious sauce - with very simple means.

Simple sauce for chicken fillet

Fry the chicken fillet in the pan as usual. Once it's done, take it out and add one or two finely chopped cloves of garlic and shallots , a sip of white wine and some chicken stock. Bring the roast set with the ingredients to the boil and simmer for about five minutes. Then turn off the stove and add a few bits of cold butter to thicken the sauce. Finished.

Simple red wine sauce for beef steak

Sear the steak in the pan on all sides. Take it out and pour a good sip of red wine into the pan . Use the wooden spoon to loosen the roast set and add a few diced or thinly sliced ​​mushrooms. Simmer the sauce for five minutes, then add the meat. Cook in the sauce for another five minutes or until cooked through.

Delicious dessert: this juicy currant and sour cream cake is wonderfully summery *

Simple marsala sauce

In the restaurant you can sometimes find marsala sauce on the menu. It tastes wonderfully full-bodied and sweet and can be cooked quickly and easily. Simply pour the sweet Marsala liqueur wine into the roasting set and let it boil down a little. If you want a thicker sauce, you can fry some tomato paste in the roasting set, add a tablespoon of flour, stir it up and then add marsala wine. With the broth that goes with the meat, you can lengthen this sauce and make it taste milder.

Simple mustard sauce

Take the meat out of the pan and spread a large spoonful of Dijon mustard on the roasting set and all over the hot pan. Now delete the loosened roast and the roasted mustard with a little broth, white wine or apple juice . Simmer the sauce until it's about the consistency of cream. Now turn off the stove and stir in a few pieces of cold butter to thicken the sauce. (ante) * Merkur.de is part of the nationwide Ippen-Digital editorial network.

Also read: This marinade made from just three ingredients makes grilled meat tender and flavorful

From entrecôte to tenderloin: a little steak customer