How to make flour gravy. Gravy with and without flour: recipes. How to prepare gravy for main courses with and without flour

The taste of any side dish will be harmoniously emphasized by gravy from chicken breast. Such universal sauce perfect for both vegetable puree, as well as pasta or porridge. The gravy is prepared quickly and is quite budget dishes, and does not require any special culinary skills.

Chicken breast sauce with cream

Time: 45 minutes.
Number of servings: 4 persons.
Difficulty: easy.

Classic recipe chicken gravy in addition to meat, includes fried onions and carrots, tomato paste, cream. To improve taste qualities sauce, you can add other vegetables to it ( bell pepper, tomatoes), mushrooms, herbs.

Ingredients:

chicken fillet – 0.4 kg;
onion – 1 pc.;
carrots – 1 pc.;
heavy cream – 150 ml;
flour – 2 tbsp;
tomato paste – 1.5 tbsp;
vegetable oil – 40 ml;
salt, seasonings - to taste.

Cooking method:

Rinse the meat under running water, dry with a paper towel, cut into cubes with a side of 1.5-2 cm.
Pour oil into a frying pan, heat it up, add fillet pieces, fry over high heat until golden brown.
Place the finished meat in a saucepan, and fry the finely chopped onion and grated carrots in the remaining fat.
Place the roasted vegetables into the pan with the chicken, add tomato paste, salt, seasonings to taste, and pour in a glass of cold boiled water.
Place on the stove, wait until it boils, turn the heat to low, and simmer the gravy for half an hour.
IN cold water Dilute the flour, pour into the pan, add cream. Simmer for another 5-7 minutes.

Spicy gravy in a frying pan

Time: 40 minutes.
Number of servings: 5 persons.
Difficulty: easy.

This sauce is seasoned with black pepper and bay leaf, sometimes paprika. To make the gravy spicy, you can add a little garlic to it, hot pepper or at the end of cooking add a spoon or two of mustard or adjika.

Ingredients:

chicken wings – 5-6 pcs.;
onion – 1 pc.;
garlic – 3-4 cloves;
chili – 1 pod;
tomatoes – 3 pcs.;
butter – 30 g;
vegetable oil – 2 tbsp;
cream – 50 ml;
flour – 2-3 tbsp;
fresh basil - a bunch;
salt, pepper - to taste.

Cooking method:

Roll the wings in flour, fry until golden brown crust.
Pour boiling water over the tomatoes, remove the peels, and puree using a blender.
Peel the onion and chop finely. Pass the garlic through a press. Cut the chili into thin strips.
Fry the prepared vegetables in butter, add tomato puree, simmer for 2-3 minutes over low heat.
Vegetable dressing transfer to the frying pan with the chicken, pour in cream and 200 ml of water, salt and pepper.
Mix everything thoroughly and put the gravy on moderate heat. Simmer covered for about half an hour, stirring the sauce from time to time and turning the wings over.
Add chopped basil to the prepared sauce and stir.

Chicken fillet in tomato sauce

Time: 30 minutes.
Number of servings: 6 persons.
Difficulty: easy.

Any tomato product – paste, sauce, ketchup – is suitable as a base. You can also use grated tomatoes, after removing the skin from them. To prevent the gravy from becoming too sour, add a pinch of sugar.

Ingredients:

chicken meat – 600 g;
onion – 1 pc.;
tomato paste – 3 tbsp;
flour – 1 tbsp;
meat broth - 1 tbsp.;
garlic – 1 clove;
vegetable oil – 50 ml;
sugar – ¼ tsp;
salt, spices - to taste;
fresh chopped herbs - to taste.

Cooking method:

In a frying pan hot with fat, fry the grated clove of garlic until lightly golden.
Place chicken cut into small pieces there and fry for 3-4 minutes.
Then add the onion, cut into half rings, into the frying pan and cook until it is soft and transparent.
Add flour to the meat and onions and mix thoroughly.
Add tomato paste and broth, stir. Add salt, sugar, spices.
Simmer over low heat for a quarter of an hour. Sprinkle the finished gravy with chopped herbs.

Recipe with sour cream

Time: 40 minutes.
Number of servings: 5 persons.
Difficulty: easy.

Delicious chicken sauce for pasta is often prepared with sour cream. This fermented milk product makes the dish slightly piquant due to its pleasant sourness. If desired, you can add a little grated cheese to this gravy. hard cheese.

Ingredients:

chicken – 500 g;
onion – 1 pc.;
carrots – 1 pc.;
flour – 50 g;
sour cream – 200 ml;
salt, spices - to taste.

Cooking method:

Fry the pieces of meat until light brown, transfer to a saucepan.
Cook with the remaining fat vegetable roasting from finely diced onion and grated carrots. When the vegetable pieces become soft and slightly golden, add flour. Fry for 1-2 minutes.
At the end, add sour cream and stir thoroughly. Simmer for about five minutes.
Pour the prepared sauce into a pan with the fried chicken, add salt and your favorite spices. Simmer the gravy over low heat until cooked (about half an hour).

Dish with mayonnaise

Time: 20 minutes.
Number of servings: 5 persons.
Difficulty: easy.

Chicken gravy with mayonnaise is prepared quickly, but it turns out to be too high in calories, so it is better to serve it with some porridge, rice or pieces boiled vegetables. You should take fatty mayonnaise - with light dish It may turn out sour.

Ingredients:

chicken fillet – 400 g;
onion – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
mayonnaise – 75 ml;
sunflower oil – 30 ml;
salt, spices, herbs - to taste.

Cooking method:

Place the meat in the pan in one piece, fill in cold water, add a little salt, boil until tender.
Fry the onion, cut into half rings, in sunflower oil until transparent, add grated carrots and cut into thin strips sweet pepper. Fry the vegetables until soft.
Cut the slightly cooled fillet into pieces and place in a frying pan. vegetable mixture.
Add mayonnaise, spices, herbs. Simmer slightly over low heat.

Video

Pork gravy - a recipe for delicious and meaty gravy in a frying pan and in a slow cooker. To ensure that this simple pork gravy recipe is tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.

Meat gravy is a complete second course, which is stewed pieces meat in small quantity broth. The gravy can be meat, chicken, vegetable, cream or tomato. You can use different meats to make meat gravy. Some people prefer to cook it from rabbit, pork, lamb, turkey, others from beef or chicken.

Delicious and simple recipes pork gravy

Pork meat sauce is one of the universal gravies, which goes perfectly with both side dishes of cereals and pasta, and with mashed potatoes it’s simply delicious. Meat plays a primary role in the taste of gravy. Properly selected meat is the key to a delicious gravy. Give preference to meat without a lot of fat.

In addition to the classic set of carrots and onions, bell peppers, tomatoes, green beans, eggplant or zucchini.

Pork gravy: 7 step-by-step recipes

Pork with gravy - incredible delicious dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a formal feast and at an ordinary one. Gravy can be prepared in different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should get acquainted with.

Pork gravy classic recipe

Classic Pork Gravy Recipe

Ingredients:

Pork - 600 g;
Carrots - 2 pcs.;
Onions - 2 pcs.;
Tomato paste - 2 tbsp;
Wheat flour - 2 tbsp;
Garlic - 4 cloves;
Greens (dill, parsley) - to taste;
Salt - to taste.

Cooking method:

First of all, rinse the meat in water, then cut the meat into small pieces no larger than 5 cm in width and length;
Then fry the meat until half cooked over high heat in a frying pan, and when browned, turn the heat to moderate;
Grate the carrots (or cut into small pieces), onions cut into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
Add flour to the pan and continue cooking over low heat for 3 minutes;
Pour water into the pan to cover all ingredients;
Add tomato paste and bring to a boil. Then reduce the heat and continue cooking for another 15 minutes under the lid;
Add chopped herbs and leave to brew for another 15 minutes. Bon appetit!

Pork gravy is a godsend for rational housewives who are in a constant search for dishes that allow them to feed their family tasty and inexpensive. It is enough to cook goulash correctly just once, so that later you can easily repeat the recipe without looking into cookbook.

The goulash takes about 1 hour to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.

Gravy with tomato paste from pork in a frying pan

Gravy with tomato paste from pork

Ingredients:

Pork - 800 g;
Water - 1 l.;
Tomato paste - 100 g;
Carrots - 250 g;
Wheat flour - 3 tbsp;
Onions - 250 g;
Sunflower oil - 50 g;
Bay leaf - 2 pcs.;
Salt - to taste.

Cooking method:

To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut small in portioned pieces;
Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
Place the fried pork pieces in a stew pan;
Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it up, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
Sprinkle some more wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt ground pepper;
Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of cooking, add bay leaf;
Pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Warm up before use desired temperature. Bon appetit!

For gravy, you can use not the best meat or even trimmings, which makes the dish cheaper. Due to fine cutting and prolonged stewing in broth or sauce, pork of any quality turns out soft and tender. Meat gravy is often confused with goulash. They really are similar. But I think that the Hungarians would be offended if they found out about this. Real goulash still differs from pork meat gravy, a recipe with a photo of which is on our menu today.

The most delicious gravy is made in a slow cooker. Due to special temperature regime the meat is simmered as if in an oven, steamed, the result is the softest, even if the pulp is not the most best parts pork carcass.

Meat quick gravy

Quick meat gravy recipe

Ingredients:

Pork - 500 g;
Wheat flour - 50 g;
Onions - 200 g;
Water - 0.5 l.;
Tomato paste 100 g;
Bay leaf - 1 pc.;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small slices. You can cut it into cubes, cubes, plates;
Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
Heat a little refined sunflower oil in a deep frying pan or thick-walled saucepan. Dip the pork pieces into the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon;
Add chopped onion. Stir and fry for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add grated carrots;
Add wheat flour. Stir and keep on fire for 1-2 minutes;
Add tomato paste, stir until meat pieces completely covered with paste. Instead of paste, you can use ketchup or homemade tomato sauce;
Pour in boiling water. Add salt, pepper, bay leaf. Spices can be added allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer on low heat 30-35 minutes. During this time, the pork pieces will become soft and very juicy;
Pork meat sauce is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it’s time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Bon appetit!

The gravy enhances any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, since with properly prepared gravy, any side dish goes off with a bang.

The gravy does not have a clearly fixed recipe. By adding new ingredients, you will get a sauce with unusual taste, you can make lunches or dinners more varied. The recipes provided will tell you in detail how to make pork gravy, inexpensive, but tasty and healthy.

Pork gravy in a slow cooker

Pork meat gravy in a slow cooker

Many main courses require meat gravy. This slow cooker recipe is perfect for any of our everyday dishes– from pasta to mashed potatoes. Instead of pork, you can use other meat - to your taste.

Ingredients:

Pork - 400 g;
Tomato paste - 3 tbsp;
Onion - 1 pc.;
Sunflower oil - 40 ml;
Wheat flour - 3 tbsp;
Water - 0.5 l.;
Carrots - 1 pc.;
Garlic - 2 cloves;
Spices (herbs, pepper) - to taste;
Salt - to taste.

Cooking method:

Cut the washed pork meat into cubes or pieces of any shape;
Peel the carrots and grate on a coarse grater;
Peel the onion and cut into small cubes, like for a vinaigrette;
Pour into the multicooker bowl sunflower oil;
Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
Place meat, onions and carrots in a container, stir occasionally. You don't have to close the lid;
While the main ingredients are frying, dissolve the specified amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
When the meat and vegetables are fried, add spices, salt and water with flour to the bowl;
Set the “Extinguishing” mode for 50 minutes;
Upon completion of the process, the gravy can be left to heat to maintain optimal temperature dishes before serving. Bon appetit!

Since childhood, we have been taught that any side dish of cereals or pasta must be served with meat sauce - this rule is strictly observed in the canteens of kindergartens and schools.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need dairy ingredient, onion, some water, flour and seasonings.

Pork with sour cream sauce for pasta

Sour cream and pork pasta sauce

Ingredients:

Pork - 600 g;
Sour cream - 300 g;
Milk - half a glass;
Sunflower oil - 100 ml.;
Onions - 2 pcs.;
Garlic - 2 cloves;
Greens - a bunch;
Paprika - 1 tsp;
Carrots - 2 pcs.;
Spices - to taste;
Salt - to taste.

Cooking method:

Wash the meat, cut into equal parts, add a little salt, fry in a frying pan;
Grate the carrots, cut the onion into small cubes. Fry vegetables for 15 minutes. Combine ingredients in one pan. A roasting pan or saucepan with thick walls will also work;
Add spices, water, and simmer until half cooked;
In a separate container, mix milk with sour cream, salt, pepper, and flour. Add crushed garlic. Stir the pork after pouring the sauce over it. Wait for it to boil and simmer on the lowest heat for some more time. Pork sauce with sour cream is ready. Serve it with pasta. Bon appetit!

Meat gravy has become something familiar to us, but not all of us know how to cook it correctly. Perfectly cooked meat literally melts in the mouth and many people confuse the duration of its preparation, listening to foreign chefs who recommend spending on heat treatment no more than 10 minutes. Remember that the meat for meat gravy must be stewed for at least 1 hour. Only then will it become tender and juicy and will disintegrate into fibers on its own.

Pork stewed in sour cream and tomato sauce in a slow cooker

Braised pork - recipe in sour cream and tomato sauce

Ingredients:

Pork – 500 g;
Sour cream - 100 ml;
Tomato paste - 100 g;
Greens - a bunch;
Olive oil - 100 ml;
Flour - 50 g;
Onions - 2 pcs.;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

We wash a piece of pork under the tap, dry it and cut into medium-sized pieces;
Pour olive oil into the container and start the “Baking” function. Set the timer for 10 minutes. Place the meat and cook, making sure to close the lid;
Peel the onion and chop it finely. Add the onion to the meat and stir. Cook without changing the mode for another 10 minutes;
Sprinkle the meat and onions with flour, salt and pepper. Stir;
Place sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
Pour the sauce over the meat, add water so that the liquid completely covers the meat. Start the “Stew” mode and cook the pork for 1 hour 30 minutes. Serve with pasta boiled spaghetti or mashed potatoes. Bon appetit!

Goulash - simple meat dish which men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old soviet recipe— pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives.

Pork with gravy in a slow cooker with mushrooms

Ingredients:

Pork - 700 g;
Olive oil - 40 ml;
Mushrooms (champignons) - 250 g;
Onion - 1 pc.;
Tomato paste - 1 tbsp;
Meat broth - 200 ml;
Spicy tomato sauce - 2 tsp;
Bay leaf - 2 pcs.;
Sour cream - 1 tbsp;
Salt - to taste.

Cooking method:

Wash the pork thoroughly, pat it with a towel, carefully cut out the veins and cut the meat into medium slices;
Under running water, brush the champignons and place them on a towel to dry slightly. Chop fairly coarsely;
Pour oil into the bottom of the appliance container, start the “Baking” program and warm it up slightly. Place pieces of pork in a container, season with spices and cook the meat for 15 minutes;
Stir the meat. Peel the carrots and onions and chop finely. Add vegetables to meat, stir and cook in the same mode for another 10 minutes;
Now add the mushrooms, tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
Run the “Extinguishing” function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, add bay leaf and add chopped garlic. Stir;
After cooking, do not remove the pork and gravy for another 10 minutes. Serve with vegetable side dish or spaghetti. Bon appetit!

We inherited the recipe for pork goulash with gravy from Soviet catering. Pieces of meat, fried with flour and then stewed in tomato sauce, were liked by many, and the dish quickly migrated to home cooking. If you don't have a lot of ingredients at home, you can prepare the gravy using a quick fix made from tomato paste, onion, flour and pepper with salt. Pork gravy helps make any side dish tasty and the dish varied. Our tips on how to prepare pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and everything will work out for you:

Gravy that is prepared with the addition potato flour, do not overcook, otherwise they will become too thick. After introducing the starch, it is enough to keep this sauce on the fire for only 1-2 minutes;
Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less greasy, it is recommended to skim off all the fat before thickening the sauce;
Quick frying helps preserve valuable food for the body. nutrients. The thinner you cut the meat for gravy, the faster it will cook and the healthier it will be;
Classic proportions for gravy - take 1 tablespoon of flour or starch for 2 cups of liquid;
To prevent flour or starch from forming lumps when combined with hot liquid, dilute them in a small amount of cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy smooth and creamy;
Greens will add additional taste and appetizing appearance; sprinkle the dish with it during serving. Parsley goes especially deliciously with goulash. Before serving, add fresh chopped herbs to the gravy - this will decorate the dish and relieve it from everyday life;
Carrots added to the gravy not only improves its taste but also gives a beautiful golden color;
To make the gravy moderately thick, add a little flour when frying the onions. Another option is to coat pieces of meat thoroughly in flour after processing them with spices, then fry them. To be sure to avoid lumps, you need to first dilute the flour in water, and then pour it into the main body of the dish;
If you do not use thickeners, such as starch or flour, then at the end of cooking you can add sour cream diluted in water;
It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. IN quality meat the hole formed by pressing will immediately level out;
It is possible to change the taste of a dish using flour. Before adding it to the dish, fry until golden brown. It will add a nutty flavor;
Do not salt the meat in advance - this will deteriorate its taste and reduce its nutritional value;
To increase the mass of goulash, you can add squash while frying the vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and an even consistency;
When frying meat, do not cover the pan with a lid. Do not pack the pieces of meat tightly together;
Stewed pork with mushrooms is incredibly tasty. Just at the end of cooking, add fried mushrooms to your goulash;
There is no need to choose too complicated options when it comes to spices. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
If you want to get juicy meat when frying, brush it with mustard several hours before cooking. To keep the meat softer, you need to quickly fry it over high heat, then the inside will be preserved. own juice;
The meat will turn out especially tender and soft if you keep it in milk for several hours;
The flour in the dish can be replaced with cornstarch, having previously dissolved it in water, broth or sour cream;
5 minutes before the end of cooking, add 50 g of butter to the goulash; it will give a delicate milky taste.

Pork gravy is very convenient and universal dish. It can be served with any side dish. You can make porridge from cereals, mashed potatoes, pasta. This gravy will give any side dish great taste.

What's the most important thing in gravy? Naturally, it is itself, thick, rich, with sour cream and tomato, with vegetables. And the main thing is that there is a lot of it. You can serve pork gravy with almost any side dish: potatoes in various incarnations, pasta, cereals.

Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home. Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole big family. You can serve goulash with different side dishes, even with pasta various types, but in its classic version, goulash, of course, is served with mashed potatoes.

Video “Pork gravy recipe is simple and tasty”

Gravy for a side dish is always welcome, be it potatoes, vegetables or porridge. And the gravy is also good for meat and fish. The main thing is to be able to cook it. It's not difficult, especially if you know the secrets of cooking and are not afraid to experiment. And then even the most familiar dish — buckwheat porridge, zucchini and so on - will literally be transformed.

So let's begin

The gravy requires liquid. If you want a rich and satisfying gravy, use broths in which meat and fish were cooked. Do you want something more dietary? Use water. You can make gravy based on sour cream or mayonnaise, and gravy based on tomato paste goes well with vegetables. In short, there is a choice.

Dishes play an important role. The frying pan or saucepan should have a thick bottom. You can boil meat or fish in any pan. To prepare a gravy of uniform consistency, you need a blender, mixer or a simple whisk. You also need a grater, because it is preferable to grate carrots - an ingredient in almost all gravies. Although some people prefer cubes or straws from it.

Broth gravy

When the meat or fish is ready, they are removed from the broth, and chopped and fried onions are added to it (you can also use raw ones), grated carrots, spices and herbs, if they were not in the broth. Flour is used to thicken the gravy. It is added during the frying of the onions to make the gravy beautiful. golden color. But you can simply stir the flour into the broth. It is better to do this with a mixer or blender so that there are no lumps. If they are missing, rub the gravy through a sieve.

Since the broth is rich, add excess fat- sour cream or mayonnaise - not worth it. But you can add fresh herbs. By the way, good gravy comes from the broth in which the cold stuff was cooked. This broth is very fatty, and the housewife can prepare “two in one” - stew potatoes or vegetables in it, and make gravy.

To do this, part of the broth is poured out and allowed to cool slightly. When fat collects on top, it is removed - it will be used for stewing. The remaining broth will make a tasty and satisfying gravy. For those who like spicy foods, you can do the following - add crushed or finely chopped garlic to the warm broth and pour it over the meat or vegetables.

Gravy on water

The cooking principle is the same as with broth. To cook delicious gravy on water, you should add more vegetables and spices to it. With a standard proportion, one tablespoon of flour is taken per glass of water, but when preparing gravy with water, the amount of flour can be increased by one and a half or two times.

In addition to onions and carrots, you can put zucchini, bell pepper, cauliflower. Some people like pieces, while others prefer a thick, homogeneous mass. It's a matter of preference.

Sour cream sauce

Making gravy with sour cream goes well with mushrooms. Fat sour cream, salt and spices are added to the fried carrots and onions. Water is usually not added. Since sour cream itself gives the gravy thickness, you don’t need to add flour. Mushrooms themselves add flavor to the prepared gravy, so you need to add spices with caution so as not to overwhelm the taste.

The gravy itself is not an independent dish. But it perfectly complements almost any meal. This tool allows the housewife to skillfully adjust the taste of the main dish. Professional Chefs, they know how important a simple, but spicy sauce. In addition, this type of technique can also be used when serving various cereals and vegetable dishes. The gravy adds taste and aroma - a special highlight. The simplest side dish can be turned into a hearty and unique dish with the help of sauce.

Numerous gravy recipes for complementing and decorating meals are quite varied, and the process of their preparation is not so complicated. Let's focus on several of the most common step-by-step gravy recipes.

Classic meat gravy recipe

The products included in this sauce are the simplest. And myself process Even a housewife without special culinary skills can prepare meat gravy.

You can use any meat: turkey, chicken, pork, rabbit, lamb or beef - whatever suits your taste. It will be original if you combine several types, for example, beef and lamb or chicken with rabbit meat. Pork gravy is ideal for mashed potatoes and pasta.

Ingredients:

meat – 0.6 kg;
onions – 3 pcs.;
carrots – 2 pcs.;
tomato paste or sauce – 5 tbsp;
purified water or chicken broth– 2 tbsp.;
flour – ¾ tbsp;
bay leaf – 3 pcs.;
sunflower oil – 4 tbsp;
salt;
black pepper.

Preparation:

Peel the onions and carrots. Grate the carrots on a coarse grater and cut the onion into medium cubes.
Wash the meat thoroughly in cool water and cut into pieces about 2x2 cm.
Pour vegetable oil into a saucepan or deep frying pan and place on the stove until it is hot. The oil must be hot, then the instant formation of a light crust on the meat will allow us to preserve all its juiciness.
Place the pieces of meat in hot oil and fry until lightly browned, about 2 - 3 minutes on each side.
When the meat is browned, reduce the heat a little and add the onion, and after a few minutes the carrots. Simmer everything over moderate heat for about 3 - 4 minutes.
Add tomato sauce or paste, pour in water or broth. Mix everything well.
Salt and pepper to taste, add bay leaf.
Now you need to wait for the gravy to cook well. To do this, reduce the heat to minimum, cover the saucepan with a lid so that there is a small gap for steam. Now simmer the gravy for about 30 - 40 minutes, stirring occasionally.
10 minutes before readiness, add flour to the mixture and mix well so that no lumps form. Serve with a side dish of greens. Bon appetit!

Chicken gravy for mashed potatoes

The ingredients for chicken gravy are quite simple. Each ingredient harmoniously complements each other and emphasizes the taste. This gravy is ideal for mashed potatoes, as well as vegetables and rice.

Ingredients:

chicken fillet – 600 g;
onion – 1 pc.;
homemade sour cream – 200 g;
flour – 1.5 tbsp;
vegetable oil – 50 g;
dill, cilantro – 1 bunch;
bay leaf;
salt;
freshly ground black pepper.

Preparation:

Wash the fillet thoroughly in cold water and then cut it into medium-sized pieces.
In a frying pan with a thick bottom, fry the fillet for about 5 - 6 minutes on each side until golden crust.
Peel and finely chop the onion, add to the meat and sauté until the onion becomes translucent. We leave.
In a clean frying pan, lightly fry the flour until it darkens slightly. After this, we sift it through a strainer so that even small lumps do not end up in the gravy, and return it back.
Add cream or sour cream and a little purified water to the flour, about 100 - 150 g. Cook over low heat until it thickens slightly. It is important not to overcook the creamy gravy.
Pour the sauce over the meat and onions.
Add seasonings and finely chopped fresh herbs.
Reduce the heat and simmer for about 7 - 10 minutes. Serve hot with a sprig of herbs. Bon appetit!

Liver Gravy Recipe

Liver is one of the most valuable products. It contains large number substances useful for our body. She's rich minerals, and also contains proteins and vitamins A, B and E.

From chicken and beef liver prepared as full meals, as well as side dishes, salads, pates and other culinary delights. The liver turns out equally well if it is fried, boiled or stewed. We present to your attention one of the liver gravy recipes. It's original and at the same time affordable dish, which will appeal to all household members. The piquancy and ease of preparation will not leave housewives indifferent.

Ingredients:

chicken liver – 500 g;
onions – 2 – 3 pcs.;
fat sour cream – 400 g;
wheat flour – 3 tbsp. l.;
vegetable oil – 3 tbsp;
parsley or cilantro - 1 bunch;
salt, pepper

Preparation:

Rinse the liver thoroughly in cold water, remove films and veins. To make the dish tender and melt in your mouth, we recommend placing it in milk before starting cooking and leaving it to cook. room temperature marinate for 1.5 hours.
After this, do not rinse the liver, but simply drain the milk and cut the liver into small pieces. Sprinkle each of them with flour on all sides and fry in preheated vegetable oil until golden brown.
The next step is to pour the remaining ingredients into a saucepan or thick-bottomed pan. vegetable oil and place on low heat. Place the fried liver there.
Add chopped onion to the liver and simmer everything under the lid for about 15 minutes.
Then add sour cream and simmer for about 20 - 25 minutes, stirring occasionally.
Turn off the stove, add the chopped herbs and let sit for a while. Serve with a side dish and black garlic croutons. Bon appetit!

Flavorful mushroom sauce

The best gravy for buckwheat porridge and spaghetti is mushroom sauce. They make it like forest mushrooms, but the gravy is also good from champignons, so main ingredient for the next recipe it's not hard to find all year round on the shelves of our stores. Of course, wild mushrooms will make the sauce more flavorful, but this issue can also be solved with a small amount of dried porcini mushrooms, purely for flavor. And if you have a good mushroom broth on hand, even the champignons will make the sauce no less aromatic.

Ingredients:

mushrooms – 400 g;
medium onion – 3 pcs.;
medium fat cream – 250 ml;
flour – 1.5 tbsp;
butter 72% fat content – 60 – 70 g.
mushroom broth – 250 – 270 ml;
salt;
freshly ground black pepper;
olive oil – 30 ml.

Preparation:

Cut the mushrooms into medium pieces and fry in vegetable oil until the juice has completely evaporated.
Peel and finely chop the onion and add to the mushrooms. Simmer the contents for about 5 minutes until the onion becomes transparent but not browned.
The next step is to add flour directly to the mushrooms or first dilute it in a small amount mushroom broth and then add it to the cream.
Stirring, bring the gravy to a boil and set aside.
Let stand for about 5 minutes.

It should be noted that the mushroom sauce has a pronounced aroma.

Another recommendation: do not chop the mushrooms too finely. That way they'll just get lost in the gravy. It's much better when they retain their integrity. This will make it possible to more clearly sense their taste and emphasize their compatibility with the side dish with which the gravy will be served.

Beef Gravy Recipe

The ideal pasta sauce would be beef gravy.

Easy to prepare, a small amount of time spent, and your side dish will radically change its appearance, and taste. Having prepared this sauce several times, you will be able to perfectly adjust it to your taste, find the most subtle and ideal combination of spices for you.

Ingredients:

beef shoulder – 600 g;
large onions – 3 pcs.;
flour – 2 tbsp;
tomato paste or sauce – 1 tbsp;
vegetable oil – 3 tbsp;
beef broth – 250 g;
garlic – 3 cloves;
salt;
freshly ground black pepper.

Preparation:

Prepare the meat by rinsing it thoroughly in cold water. Cut into small pieces.
Heat the vegetable oil in a thick-bottomed saucepan and fry the meat until golden brown on all sides.
Peel and finely chop the onion and add to the meat. Salt and pepper everything to taste. Fry until the onion becomes transparent.
Add tomato sauce and flour. Mix everything well until it forms homogeneous mass no lumps.
Next, pour the hot broth evenly into the saucepan, remembering to stir. Peel the garlic and add it whole, lightly crushing it reverse side knife We also send the bay leaf there.
Simmer everything under the lid over low heat until done. This will take about 30 – 40 minutes.
After the beef gravy is ready, remove the garlic and bay leaf; we won’t need it anymore.
Let the sauce sit for about 10 - 15 minutes and you are ready to serve. Bon appetit!

Spicy gravy for cutlets

Even this, it would seem, independent dish, like meatballs and cutlets, are tastier when served with sauce. Gravy for cutlets is often prepared on the basis of tomato gravy with minor features. It would be correct to prepare such an addition to the dish immediately after frying the cutlets. IN next recipe we will use the fat that usually remains in the pan after frying them. This gravy sauce is a gravy without meat, because it is served with a meat dish.

Ingredients:

tomato paste – 70 g;
fat or butter – 15 g;
purified water – 250 g;
medium onion – 1 pc.;
wheat flour – 1 tbsp;
salt and freshly ground black pepper;
seasonings and dried herbs to taste.

Preparations:

Peel the onion and finely chop it. Fry it until golden brown in the same frying pan in which the cutlets were fried. There remains enough fat and juice that we need. If it is still not enough, add a small amount of butter.
Add tomato paste and flour. Mix everything thoroughly.
Pour water into the mixture in a thin stream. Stir constantly to prevent lumps from forming.
Salt and pepper to taste. Add spices.
Stirring, simmer the gravy for about 7 - 10 minutes. Serve with side dish and cutlets. Bon appetit!

Recipe for meat gravy for buckwheat and pasta

It would seem that what could be less attractive than boiled pasta or ordinary buckwheat porridge. But by preparing gravy for these dishes, you will discover new ones. rich flavors these simple dishes and enjoy the pleasant satiety.

There are recipes for vegetable gravy for buckwheat and cream sauce to pasta. Let's consider step by step recipe meat gravy.

Ingredients:

fresh meat – 300 – 400 g;
leek – 2 pcs.;
carrots – 3 pcs.;
tomato paste – 2 – 3 tbsp;
flour – 1.5 tbsp;
olive oil for frying;
salt;
black pepper;
fragrant herbs;
garlic – 2 cloves;
meat broth – 600 ml;
homemade sour cream - 3 tbsp.

Preparation:

Process the meat and randomly cut into pieces. Fry on olive oil almost ready. Set aside.
Peel the onions and carrots. Chop the onion into medium-sized cubes, grate the carrots on a coarse grater.
Place the chopped vegetables in a saucepan with the meat and simmer for about 5 minutes until the vegetables become soft.
Add flour and tomato paste to the saucepan. Mix everything thoroughly until a homogeneous mass without lumps is formed.
Pour the heated broth over everything, add salt and pepper to taste. Add garlic and aromatic herbs.
Close the lid and simmer the gravy over low heat for about 25 - 30 minutes.
5 minutes before it’s ready, add sour cream to the meat sauce.
Turn off the stove and let the sauce simmer for about 5 - 10 minutes. Serve with chopped herbs. Bon appetit!

Flour gravy recipe

When you don’t have meat or tomato paste on hand, or you just want something lighter and simpler, a meatless gravy recipe will come in handy. This sauce is prepared easily and quickly. Even a novice housewife can cope with this task. The ingredients we need can always be found in the kitchen. And also, if desired, the main recipe can be supplemented with auxiliary ingredients, revealing the taste of certain dishes in a new way with flour gravy. This gravy is mainly used when serving vegetable or meat dishes.

Ingredients:

milk – 150 g;
purified water – 50 g;
butter – 55 g;
flour – 1 tbsp;
salt;
spices.

Preparation:

In a dry frying pan, fry the flour until golden brown.
Then sift it through a strainer to remove lumps.
Mix milk with water in a saucepan and bring to a boil.
Add oil, spices and salt to taste to the saucepan.
In a separate container, mix the toasted flour with a small amount hot water. Make sure that there are no lumps left in this mixture.
Pour the diluted flour into the main mixture in a thin stream. Don't forget to stir constantly.
The thickness of the gravy needs to be adjusted individually. Depending on the amount of flour added, you will get exactly the consistency of the flour gravy that you like. If you want it thicker, just add more flour. Bon appetit!

Fresh tomato sauce

A simple and sophisticated addition to main meat and vegetable dishes is tomato sauce. ABOUT beneficial properties the main ingredient is tomato, entire articles have been written. The main advantage of this vegetable is the presence of a substance such as lycopene. It prevents the appearance of cancer cells in the human body. In addition, the sauce from fresh tomatoes is low-calorie foods, since only vegetables are used for cooking. It is prepared easily and quickly.

Ingredients:

ripe tomatoes – 2 – 3 pcs.;
leek – 1 pc.;
refined oil;
flour – 1 tbsp;
sugar – 1 tsp;
salt;
pepper;
bay leaf;
vegetable broth – 220 ml.

Preparation:

Lightly cut the tomatoes with a knife on the “spouts”, place them in a bowl and pour boiling water over them. The water level should be higher than the fruits themselves. After 2–3 minutes, drain the hot water and immediately pour in cold water. The skin of tomatoes can be easily removed due to temperature changes. This process is called blanching tomatoes.
When the tomatoes are peeled, pass them through a blender. If there is no such device, then just fine mode.
Peel the onion, finely chop and sauté in a small amount of vegetable oil.
Add chopped tomatoes to the onion. Boil this mixture for several minutes.
We dilute the flour in a small amount of warm broth. Make sure that all the lumps are rubbed out. If it doesn’t work, rub this mixture through a strainer and add the remaining broth.
Divorced flour mixture slowly add to the tomato mixture and stir.
Salt, pepper, add bay leaf and finely chopped fresh herbs.
Cover the gravy with a lid and simmer for a few more minutes. Turn off the heat and leave to infuse.
If you think the gravy is too thin, don't worry, it will thicken as it cools.

Good tomato sauce goes perfectly with meat and fish cutlets, meatballs. Bon appetit!

Recipe for gravy with meat and mushrooms

It is impossible to ignore the recipe for gravy, which combines both meat and mushrooms. The duo of these products is simply amazing in taste and aroma. We can say with confidence that this sauce can go with almost everything, except, perhaps, fish dishes. Nourishing and aromatic, it will be ideally combined with potatoes, pasta, cereals and vegetables.

Ingredients:

pork pulp – 300 – 400 g;
dry red wine – 100 ml;
broth – 200 ml;
onions – 2 pcs.;
butter – 2 tbsp;
olive oil – 2 tbsp;
flour – 1 tbsp;
mushrooms – 200 g;
garlic – 2 cloves;
salt;
pepper;
seasonings to taste.

Preparations:

Wash the meat thoroughly and cut into small pieces of 2.5 cm.
Peel the onions and carrots and finely chop them. You can also grate the carrots on a medium grater if you wish.
In a thick-bottomed frying pan or saucepan, heat a mixture of olive oil and butter. When the oils are hot enough, add the meat and fry each piece on 4 sides until golden brown.
After the meat has browned, reduce the heat to medium and add the wine. We wait until it boils and evaporate for about 5 minutes.
Add part of the onion and all the carrots to the meat. Fry over medium heat for about 5 - 7 minutes and remove from the oven.
Clean the mushrooms from dirt and boil for about 7 - 10 minutes. Then place in a clean frying pan and cook over high heat until lightly browned. If you have a variety with a small cap, fry it whole; if it’s a little larger, cut it in half.
At the very end, add flour to the mushrooms and mix thoroughly so that no lumps form.
Now let's start connecting. We transfer the mushrooms to the meat with vegetables and wine. Mix.
Add broth to the saucepan, salt and pepper to taste.
Lightly press the garlic with the back of the knife, but leave it whole and also place it in the saucepan. When ready, remove it from the gravy.
Add seasonings to taste.
Simmer the gravy under the lid for about 20 - 30 minutes. During this time, the mushrooms and meat will be harmoniously saturated with aromas, and their taste will give simply incredible results.
After cooking, let the gravy rest for about 20 minutes. Bon appetit!

We can confidently say that gravy with meat and mushrooms will go well with any side dish. The gravy recipe with photo is proof of this.

Green gravy

It is simply impossible to ignore another type of gravy - green gravy. In the summer, when greens are at the peak of their growth, preparing this sauce will be easy. In addition to the fact that it looks very impressive, it must be said that it is also very useful. In winter, it will warm you with its bright green and will remind you of summer. The ingredients for it are not so difficult to find even in winter. The photo of this gravy perfectly conveys all the brightness and compatibility with the side dish.

Ingredients:

beef broth – 300 g;
onion – 1 pc.;
garden greens (celery, dill, cilantro, parsley, onion) - 2 bunches;
flour - 1 tbsp;
vegetable oil for frying.

Preparation:

Peel the onion and chop finely. Fry in a small amount of vegetable oil until slightly golden brown.
Add flour and mix everything until a homogeneous mass is formed.
Add broth, adjusting the thickness to your taste.
Salt and pepper the gravy. It is not advisable to add other spices; a bouquet of greenery will cope with the issue of taste harmony perfectly.
Simmer the onion in the broth for several minutes. After this, add finely chopped greens.
Keep on fire for up to 3 minutes and turn off.

Green gravy is ideal for lamb, beef and pork dishes. Bon appetit!

The technological process for preparing the gravy is very simple. Therefore, when preparing such additions to main dishes, the recipe is especially important. Many cooks tell you how to prepare the gravy so that it enriches the main dish with its taste. Systematizing advice experienced chefs, and by collecting them in one article, we give you the opportunity to learn how to make gravy not just an ordinary addition to dishes, but simply an integral part of daily meals.
The general rule regarding quality remains the same in the preparation of gravy. It is important that the meat is fresh and without streaks. Its fat content is regulated by each housewife individually, but remember, if you choose too fatty pork, for example, the gravy may turn out to be too viscous.
Flour is an essential ingredient in many gravy recipes. It is this that gives thickness to the liquid components of the sauce. You can also use cornstarch instead of flour, but in smaller quantities.
A good gravy is made with liquid. It is better to use broth in the recipe, so the sauce will be richer in taste and satiety. The broth can be anything, depending on what kind of meat you are using.
It is extremely important to prepare the gravy recipe for cutlets in the same container in which they were fried. This will minimize the ingredients for the sauce itself and provide a bright, harmonious taste.
If you are afraid to add flour directly to the pan due to the formation of lumps, you can first dilute it in a small amount of hot water or broth, and then add it to the saucepan.
If you do get lumps, you can break them up with a whisk or blender.
Tomato paste, more liquid sauce and tomatoes are quite interchangeable. Of course, if you are preparing the sauce from the tomatoes themselves, then replace fresh vegetables store-bought paste is not recommended. In all other cases this is quite acceptable.
When preparing chicken gravy, it is important to remember that chicken goes perfectly with garlic and curry seasoning, and sweet paprika can give it a pleasant color and sweet taste.
Remember that spices are good, but the main thing is not to overdo it. Otherwise, they will simply interrupt the taste of meat and other ingredients of the recipe.

The gravy itself is not an independent dish. But it perfectly complements almost any meal. This tool allows the housewife to skillfully adjust the taste of the main dish. Professional chefs know how important a simple but spicy sauce can be when serving a side dish. In addition, this type of technique can also be used when serving a variety of cereals and vegetable dishes. The gravy adds taste and aroma - a special highlight. The simplest side dish can be turned into a hearty and unique dish with the help of sauce.

Gravy Recipes

The products included in this sauce are the simplest. And the technological process of preparing meat gravy can be done even by a housewife without special culinary skills.
You can use any meat: turkey, chicken, pork, rabbit, lamb or beef - whatever suits your taste. It will be original if you combine several types, for example, beef and lamb or chicken with rabbit meat. Pork gravy is ideal for mashed potatoes and pasta.

Classic meat gravy recipe

Products:

meat – 0.6 kg.,
onions – 3 pcs.,
carrots – 2 pcs.,
tomato paste or sauce - 5 tbsp. l.,
purified water or chicken broth - 2 tbsp.,
flour - ¾ tbsp. l.,
bay leaf – 3 pcs.,
sunflower oil – 4 tbsp. l.,
salt,
black pepper.

Preparation:

Peel the onions and carrots. Grate the carrots on a coarse grater and cut the onion into medium cubes.
Rinse the meat thoroughly in cool water and cut into pieces about 2x2 cm.
Pour vegetable oil into a saucepan or deep frying pan and place on the stove until it is hot. The oil must be hot, then the instant formation of a light crust on the meat will preserve all its juiciness.
Place the pieces of meat in hot oil and fry until lightly browned, about 2 - 3 minutes on each side.
When the meat is browned, reduce the heat slightly and add the onion, and after a few minutes the carrots. Simmer everything over moderate heat for about 3 - 4 minutes.
Add tomato sauce or paste, pour in water or broth. Mix everything well. Salt and pepper to taste, add bay leaf.
Wait a bit for the gravy to cook well. To do this, reduce the heat to minimum, cover the saucepan with a lid so that there is a small gap for steam. Simmer the gravy for about 30 - 40 minutes, stirring occasionally.
10 minutes before readiness, add flour to the mixture and mix well so that no lumps form. Serve with a side dish of greens.

When you have very little time, but you urgently need to flavor your mashed potatoes with something, a chicken gravy recipe will help you. The dairy ingredients used in this recipe will make the sauce very smooth, with a creamy flavor that suits the potatoes.
The ingredients for chicken gravy are quite simple. Each ingredient harmoniously complements each other and emphasizes the taste. This gravy is ideal for mashed potatoes, as well as vegetables and rice.

Chicken gravy for mashed potatoes

Ingredients:

chicken fillet – 600 g.,
onion – 1 pc.,
homemade sour cream – 200 g.,
flour – 1.5 tbsp. l.,
vegetable oil – 50 g.,
dill, cilantro – 1 bunch,
bay leaf,
salt,
freshly ground black pepper.

Preparation:

Rinse the fillet thoroughly in cold water and then cut into medium-sized pieces.
In a frying pan with a thick bottom, fry the fillet for about 5 - 6 minutes on each side until golden brown.
Peel and finely chop the onion, add to the meat and sauté until the onion becomes translucent.
In a clean frying pan, lightly fry the flour until it darkens slightly. After this, sift it through a sieve so that even small lumps do not end up in the gravy, and return it back. Add cream or sour cream and a little purified water to the flour, about 100 - 150 g. Cook over low heat until slightly thickened. It is important not to overcook the creamy gravy.
Pour the sauce over the meat and onions. Add seasonings and finely chopped fresh herbs. Reduce heat and simmer for about 7 - 10 minutes.
Serve hot with a sprig of greens.

The best gravy for buckwheat porridge and spaghetti is mushroom sauce. It is made from wild mushrooms, but the gravy is also good from champignons, so the main ingredient for the next recipe is not difficult to find on the shelves of our stores all year round. Of course, wild mushrooms will make the sauce more flavorful, but this issue can also be solved with a small amount of dried porcini mushrooms, purely for flavor. And if you have a good mushroom broth on hand, even the champignons will make the sauce no less aromatic.

Flavorful mushroom sauce

Ingredients:

mushrooms – 400 g.,
medium onion – 3 pcs.,
medium fat cream – 250 ml.,
flour – 1.5 tbsp. l.,
butter 72% fat – 60–70 g.,
mushroom broth – 250–270 ml.,
salt,
freshly ground black pepper,
olive oil – 30 ml.

Preparation:

Cut the mushrooms into medium pieces and fry in vegetable oil until the juice has completely evaporated.
Peel and finely chop the onion and add to the mushrooms. Simmer the contents for about 5 minutes until the onion becomes transparent but not browned.
Add the flour directly to the mushrooms or first dilute it in a small amount of mushroom broth, and then add to the cream. Stirring, bring the gravy to a boil.
Let stand for about 5 minutes. It should be noted that the mushroom sauce has a pronounced aroma.

Recommendation: do not chop the mushrooms too finely. That way they'll just get lost in the gravy. It's much better when they retain their integrity. This will make it possible to more clearly sense their taste and emphasize their compatibility with the side dish with which the gravy will be served.

The ideal pasta sauce would be beef gravy. Easy to prepare, a small amount of time spent, and your side dish will radically change both its appearance and taste. Having prepared this sauce several times, you will be able to perfectly adjust it to your taste, find the most subtle and ideal combination of spices for you.

Beef Gravy Recipe

Products:

beef shoulder – 600 g.,
large onions – 3 pcs.,
flour – 2 tbsp. l.,
tomato paste or sauce - 1 tbsp. l.,
vegetable oil – 3 tbsp. l.,
beef broth – 250 g.,
garlic – 3 cloves,
salt,
freshly ground black pepper.

Preparation:

Rinse the meat thoroughly in cold water. Cut into small pieces.
Heat vegetable oil in a thick-bottomed saucepan and fry the meat until golden brown on all sides.
Peel and finely chop the onion and add to the meat. Salt and pepper everything to taste. Fry until the onion becomes transparent.
Add tomato sauce and flour. Mix everything well until a homogeneous mass without lumps is formed. Pour the hot broth evenly into the saucepan, remembering to stir.
Peel the garlic and add it whole, lightly squashing it with the back of a knife. Send the bay leaf there too. Simmer everything covered over low heat until done. This will take about 30 – 40 minutes.
After the beef gravy is ready, remove the garlic and bay leaf; we won’t need it anymore.
Let the sauce sit for about 10 - 15 minutes and you are ready to serve.

Even such a seemingly independent dish as meatballs and cutlets tastes better when served with sauce. Gravy for cutlets is often prepared on the basis of tomato gravy with minor features. It would be correct to prepare such an addition to the dish immediately after frying the cutlets. In the next recipe we will use the fat that usually remains in the pan after frying them. This gravy sauce is a gravy without meat, because it is served with a meat dish.

Spicy gravy for cutlets

Products:

tomato paste – 70 g.,
fat or butter – 15 g.,
purified water – 250 g.,
medium onion – 1 pc.,
wheat flour – 1 tbsp. l.,
salt and freshly ground black pepper,
seasonings and dried herbs to taste.

Preparation:

Peel the onion and finely chop. Fry it until golden brown in the same frying pan in which the cutlets were fried. There remains enough fat and juice that we need. If it is still not enough, add a small amount of butter.
Add tomato paste and flour. Mix everything thoroughly.
Pour water into the mixture in a thin stream. Stirring constantly to prevent lumps from forming. Add salt and pepper to taste. Add spices.
Stirring, simmer the gravy for about 7 - 10 minutes. Serve with side dish and cutlets.

A simple and delicious addition to main meat and vegetable dishes is tomato sauce. Entire articles have been written about the beneficial properties of the main ingredient, tomato. The main advantage of this vegetable is the presence of a substance such as lycopene. It prevents the appearance of cancer cells in the human body. In addition, fresh tomato gravy is a low-calorie product, since only vegetables are used for preparation. It is prepared easily and quickly.

Fresh tomato sauce

Products:

ripe tomatoes – 2–3 pcs.,
leek – 1 pc.,
refined oil,
flour – 1 tbsp. l.,
sugar – 1 tsp,
salt,
pepper,
bay leaf,
vegetable broth – 220 ml.

Preparation:

Lightly cut the tomatoes on the “spouts” with a knife, place them in a bowl and pour boiling water over them. The water level should be higher than the fruits themselves. After 2 - 3 minutes, drain the hot water and immediately pour in cold water. The skin of tomatoes can be easily removed due to temperature changes. When the tomatoes are peeled, skip or finely chop.
Peel the onion, chop finely and sauté in a small amount of vegetable oil. Add chopped tomatoes to the onion. Boil this mixture for several minutes.
Dissolve the flour in a small amount of warm broth. Make sure that all the lumps are rubbed out. If it doesn’t work, rub this mixture through a sieve and add the remaining broth.
Slowly add the diluted flour mixture into the tomato mixture and stir. Salt and pepper, add bay leaf and finely chopped fresh herbs.
Cover the sauce with a lid and simmer for a few more minutes. Turn off the heat and leave to infuse. If you think the gravy is too thin, don't worry, it will thicken as it cools.
Good tomato sauce goes perfectly with meat and fish cutlets and meatballs.

The technological process for preparing the gravy is very simple. Therefore, when preparing such additions to main dishes, the recipe is especially important. Many cooks tell you how to prepare the gravy so that it enriches the main dish with its taste.

The general rule regarding quality remains the same in the preparation of gravy. It is important that the meat is fresh and without streaks. Its fat content is regulated by each housewife individually, but remember, if you choose too fatty pork, for example, the gravy may turn out to be too viscous.

Flour is an essential ingredient in many gravy recipes. It is this that gives thickness to the liquid components of the sauce. You can also use cornstarch instead of flour, but in smaller quantities.

It is extremely important to prepare the gravy recipe for cutlets in the same container in which they were fried. This will minimize the ingredients for the sauce itself and provide a bright, harmonious taste.

If you are afraid to add flour directly to the pan due to the formation of lumps, you can first dilute it in a small amount of hot water or broth, and then add it to the saucepan.
If you do get lumps, you can break them up with a whisk or blender.

Tomato paste, thinner sauce and tomatoes are quite interchangeable. Of course, if you are preparing the sauce from the tomatoes themselves, then it is not advisable to replace fresh vegetables with store-bought pasta. In all other cases this is quite acceptable.

When preparing chicken gravy, it is important to remember that chicken goes perfectly with garlic and curry seasoning, and sweet paprika can give it a pleasant color and sweet taste.

Remember that spices are good, but the main thing is not to overdo it. Otherwise, they will simply interrupt the taste of meat and other ingredients of the recipe.