Delicious gravy for mashed potatoes. Meat goulash with gravy and mashed potatoes, just like in kindergarten

Cut the meat into small pieces, fry (you don’t need to fry, but pour a little boiling water over it). Add vegetable oil and simmer with chopped onions and grated carrots over low heat. Add water (about half a kilogram of meat in a glass of water), simmer until the meat is soft. Check readiness with a fork or knife. During stewing, the meat should be slightly covered with the resulting broth.
About 10 minutes before readiness, sprinkle with salt, put 1 Bay leaf, several pieces of peppercorns. Dilute a teaspoon of tomato paste, a tablespoon of flour and sour cream (you can do without sour cream) in half a glass of water. Mix well so that there are no lumps, it is best to do this with a fork. Constantly stirring the goulash, pour the mixture from the glass into it. It will immediately begin to thicken.
Simmer for another 5 or 10 minutes. Boil the potatoes in salted water. Then drain it, but not all of it, but leave a little water at the bottom. Mash the potatoes well, when they are already well mashed, add hot milk, butter and salt to taste. Meat goulash with gravy and mashed potatoes, as it can be served in kindergarten.

It is no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and nutritional culture. The gravies are different, but they are almost always united by broth and flour in the recipe. Some cold or hot gravies may be based on pieces of vegetables, poultry, meat and even fish.

They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, pearl barley) and mixed dishes of vegetables and cereals; they are especially good with mashed potatoes.

There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat ones, of course, are prepared from meat: pork, beef, veal, lamb provide the starting material for them. But in any case, an integral ingredient is flour, dried or fried, which gives the gravy special taste and sauce viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken breast are more suitable.

What do you need to make meat gravy?

From the dishes you will need a saucepan or frying pan with a thick bottom, a bowl, a small saucepan, a grater, a knife, cutting board, containers with spices, measuring utensils, culinary spatula.

It's important to cook necessary ingredients to successfully prepare this dish. Rinse the meat or chicken, drain and cut into pieces. Wash, peel, finely chop or grate all vegetables. Sift the flour, measure it and liquid ingredients.

1. Homemade recipe for meat sauce for pasta

Meat gravy for pasta will increase its nutritional value, give it a special appetizing smell and taste, and will appeal to household members and guests.

Ingredients:

meat or chicken - 250-300 grams;
onions - 140 grams;
fresh carrots - 150 grams;
wheat flour - 1 tablespoon (25 grams);
tomato paste - 25-30 milliliters;
garlic - 2 cloves;
vegetable oil for frying - 30 milliliters;
table salt - to taste.

By homemade recipe The pasta sauce is prepared as follows:

Cut the selected and washed meat into small pieces. Peel and chop the vegetables: carrots on a grater, onions with a knife.
Fry the pieces of meat in a frying pan in vegetable oil until almost done. Add chopped vegetables to the meat and continue to fry the meat for another 4 minutes.
Pour flour into the fried vegetables and meat, mix evenly and simmer over low heat for 2-4 minutes, then add chopped garlic and add enough water to just cover, adding tomato paste and turning up the fire.
As soon as the contents of the pan boil, reduce the heat, add spices and continue simmering under the lid for 15 minutes. Garnish the finished gravy with chopped herbs and let sit for 10-15 minutes before serving.

2. Pork gravy recipe

For those who boldly include pork in their menu, the best choice. This gravy is quick, simple, good and nutritious to prepare and goes with almost any side dish.

Ingredients:

pork - 400 grams;
carrots - 1 root;
onions - 2 pieces;
wheat flour - 1 level tablespoon;
tomato paste - 2 tablespoons;
seasonings and herbs - according to preference;
table salt - to taste.

The recipe for pork gravy is prepared as follows:

Wash the meat, dry it, cut it into equal pieces with a sharp knife, fry it in vegetable oil and add water, and simmer over low heat.
Peel and wash the carrots and onions, chop them: grate the carrots, cut the onions into half rings. In another frying pan, fry them in vegetable oil, add flour and, after stirring, remove from heat.
Transfer the vegetables stewed with flour to the stewed meat, pour in tomato paste diluted with water and continue stewing as before.
Add prepared chopped fresh herbs a few minutes before the end of stewing. Turn off the heat and let the prepared gravy brew for 15 minutes.

3. Easy Chicken Gravy Recipe

Aroma chicken meat combined with the smell of melted sour cream with spices provides this gravy incomparable taste with any side dish, be it mashed potatoes or pasta.

Ingredients:

chicken meat - 1 breast;
onions - 2-3 medium bulbs;
sour cream or mayonnaise - 100 grams;
vegetable oil;
salt and pepper - to taste;
drinking water - 40 milliliters.

By simple recipe Chicken gravy is prepared as follows:

Prepare everything: wash the chicken and cut into small pieces; onion, peeled, chopped in a blender or finely chopped.
Place chicken in a frying pan heated with vegetable oil, fry until the meat is white, immediately add chopped onion and continue frying over medium heat for a short time, add a little water and simmer under the lid over low heat until tender.

At the end of the process, add flour, quickly mix everything, pour in sour cream or mayonnaise, add salt and pepper and simmer on the lowest heat setting for about 5 minutes. Remove from heat and let sit for a short time.

4. Homemade recipe for gravy for buckwheat porridge

Which delicious porridge with gravy, everyone knows. It is used in both lenten and vegetarian diets. For this reason this recipe offers two options: meat-based and vegetable-based.

Ingredients for vegetable version:

onions - 2 large onions;
fresh carrots - 2 roots;
tomato paste - 25-30 grams;
vegetable oil - 35 milliliters;
sour cream or heavy cream- 15 grams;
wheat flour - 1 tablespoon;
granulated sugar - 1 tablespoon;
salt and pepper - to taste;
aromatic seasonings - according to preference.

According to the homemade recipe, buckwheat porridge sauce is prepared as follows:

Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browned, and then add the grated carrots.
Dilute tomato paste in broth or water, pour it into the frying carrots and onions, adding sugar, salt and pepper in the desired amount.
Simmer the gravy for 10 minutes over low heat, stirring occasionally. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer just a little.

Ingredients for the meat version:

beef and pork - 400 grams each;
onions - 3-4 pieces;
tomato ketchup - 45-50 milliliters;
wheat flour - 10-12 grams;
Bay leaf;
garlic;
salt and pepper - to taste.

This recipe contains two types of meat, mutually enriching the meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A homemade version of meat gravy for buckwheat porridge is prepared as follows:

Wash pork and beef, dry, cut into even small pieces. In a wok or thick-walled frying pan, heat vegetable oil to a boil and place pieces of meat in it, which, while stirring, bring until the crust is browned.
Place chopped onion in it and continue to fry over low heat for no more than 5 minutes, then add salt and pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
At the end of the stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

5. Original recipe for meat gravy with rice

Only when you try the combination of rice and gravy according to this recipe will you be able to truly appreciate how delicious it is. In addition, it does not require much time or exquisite products - everything is at hand.

Ingredients:

beef - 300 grams.
onions and carrots - 1 piece each;
tomato paste - 15-20 milliliters;
wheat flour - 1 tablespoon;
hot drinking water - 1 glass;
vegetable oil - 2 tablespoons;
spicy herbs - according to preference;
salt and pepper - to taste.

By original recipe The gravy for rice is prepared as follows:

Cut the cooked meat into even small cubes, fry until done in vegetable oil and transfer to a suitable container.
Chop the washed and peeled onions and carrots and fry in the pan where the meat was just fried.
Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, and place the cooked meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and add salt, spices, ground pepper with it - continue simmering on low heat until full readiness of the entire dish, remove from heat and let it brew.

6. Country recipe for liver gravy

Like all other types of gravy, liver gravy is very tasty, and also healthy, because all offal is rich in vitamins, useful minerals, active animal protein and goes well with any type of side dish.

Ingredients:

beef liver - 500 grams;
onions - 2 pieces;
sour cream - 350-400 grams;
wheat flour - 1 tablespoon;
dried parsley - according to preference;
salt and pepper - to taste.

Liver gravy village recipe prepare like this:

Soak the liver, rinse, drain and, after removing the film, cut into small pieces, roll them in flour.
Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until the crusts are golden.
Separately, fry the chopped onion until lightly browned, add it to finished liver to pour sour cream over the entire mass and simmer on the lowest heat for no more than 20 minutes.
5 minutes before the end, add salt and pepper, add dry parsley, stir and simmer the dish for another 3-5 minutes. Remove from heat and let the gravy steep.

7. Beef gravy according to a special recipe

The only thing special about this recipe is that it seems to combine vegetable and meat option gravies. This additional side dish can be combined with absolutely any other main side dish, which makes the whole dish remarkably tasty.

Ingredients:

beef pulp - 500 grams;
onions - 1-2 pieces;
wheat flour - 2 tablespoons;
tomato paste - 15 milliliters;
vegetable oil - 1 tablespoon;
drinking water - 350-400 milliliters.

By special recipe Beef gravy is prepared as follows:

Cut the prepared beef into thin strips, fry in vegetable oil in a wok or thick-walled frying pan, then add salt, sprinkle with ground black pepper, and mix everything.
During this time, chop finely peeled onion, combine with fried meat, add flour and, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, eliminating any lumps of flour.
Bring the gravy to a boil over medium heat, reduce the heat to low and continue simmering, covered, until fully cooked.
Remove the finished dish from the heat and be sure to let it sit for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for chicken gravy with mashed potatoes

Very comfortable and quick recipe such delicious gravy everyone who tries it will like it in all respects: from the availability of components to the speed of its implementation.

Ingredients:

chicken fillet - 300 grams;
onions - 2 pieces;
vegetable oil;
wheat flour - 1 tablespoon;
drinking water - 0.5 cups;
salt and pepper - to taste.

The chicken gravy for mashed potatoes is prepared as follows:

Rinse the chicken fillet, allow excess moisture to drain and dry with a paper towel. Cut into even small cubes and fry in vegetable oil while stirring over medium heat until the chicken turns white.
Chop the peeled onion with a knife and add it to the fried meat, stirring and continue frying on low heat for 5-7 minutes.
After the specified time has passed, add salt and pepper to the dish, add your preferred seasonings, among which curry is quite appropriate, and stir again.

All that remains is to pour in required amount water and continue simmering over low heat for up to 14-15 minutes. Remove from heat and leave ready dish at least 10 minutes. This gravy with mashed potatoes is delicious!

Despite the fact that potatoes appeared in Europe relatively recently, and were only brought to Russia by Peter the Great, it is difficult to imagine real table without this product. Nowadays it is prepared in a large number of variants: fried, boiled, but everyone especially loves mashed potatoes.

However, eating it “naked” quickly becomes boring. That is why it began to appear a large number of a variety of gravies that easily enrich this incredible side dish. Properly prepared gravy can easily make even the simplest dish incredibly tasty. From this article you will learn how you can prepare various gravies from a wide variety of ingredients.

Gravy for pork puree with sour cream

This version of the gravy is relatively universal, so it can easily be added not only to mashed potatoes, but also to other side dishes. Unfortunately, this recipe is used very rarely. However, when cooked correctly, it makes an incredible addition to potatoes.

Recipe for gravy with pork meat for puree step by step:

The pork should be cut into small pieces. Place them in a frying pan that has been heated with vegetable oil and fry a little. When the meat changes color, add water to the pan and wait until it boils;
Add flour, salt and spices (great nutmeg, cloves, pepper and bay leaf). Mix everything well and wait until the pork is completely cooked;
After this, pour in the sour cream and reduce the heat on the stove. During this time, chop the onion, lightly saute it and add to the meat. After this, cool the gravy slightly and add the garlic. If desired, you can add some fresh herbs for freshness.

Gravy with beef and mushrooms

This type of gravy is incredibly satisfying, so together with mashed potatoes it will become a great option lunch dish. Of course, such food will be quite high in calories, so many women will refuse it. However, men have little interest in this, so for them this gravy will seem incredibly tasty.

beef – 500 g;
onion – ½ pcs.;
carrots – 100 g;
sweet red pepper – ½ piece;
green pepper – ½ piece;
champignons – 200 g;
tomatoes – 1 pc.;
tomato sauce – ½ cup;
water – 1 cup;
salt, pepper and bay leaf.

Cooking time: about 45 minutes.

Calorie content: 189 Kcal.

Cut the beef into fairly small pieces. The onion should also be chopped. Grate the carrots, and cut both types of pepper into cubes;
Pour oil into a frying pan and put it on fire. When it's hot, add the beef. Wait until the meat begins to ooze. Leave it to cook for about twenty minutes;
Cut the champignons and tomatoes into cubes. During this time the meat will be half cooked. After this, add carrots, peppers and onions. Season and stir well. After this, the pan should be covered with a lid. Simmer for 5 minutes, then add champignons and tomatoes. Add tomato sauce and mix everything again;
The next step is to add water. Add bay leaf and simmer for another 5 minutes, covered. After this, the gravy will be ready.

Tomato sauce with minced meat

This gravy will easily add additional flavor nuances to mashed potatoes, which will make this side dish very refined and satisfying. Don't skimp on fresh herbs and spices to keep the gravy spicy and interesting.

minced pork – 250 g;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 1 clove;
tomato paste - 2 tables. l.;
salt, pepper and basil.

Cooking time: half an hour.

Calorie content: 170 Kcal.

Tomato sauce from minced meat for puree is prepared as follows:

Slice onion into small cubes, and grate the carrots on a coarse grater. After this, heat the frying pan and pour a small amount of oil into it. Fry the onion on it until golden brown;
After this, add the grated carrots and also fry along with the onions. Now it's time for minced meat (pork can be replaced with beef or chicken). Season everything well. Cover the pan with a lid and stir;
During this time, you should cut the selected greens. Also at this stage, prepare the garlic by running it through a press;
When the minced meat is cooked, add tomato paste to it and mix everything well. If you want to make the gravy a little thinner, add a little boiled water. Add garlic;
Stir everything and add fresh herbs. Sprinkle with a little basil for an Italian touch and cook for a couple more minutes. After this, the dish will be ready.

Creamy gravy with chicken

This the simplest gravy incredibly different delicate taste. At the same time, even the most inexperienced cook who has never even picked up a knife can cook it.

chicken fillet – 300 g;
carrots – 100 g;
onion – ½ pcs.;
cream – ½ cup;
water – 100 ml;
flour - 1 table. l.;
fresh herbs - a small bunch;
salt and spices: turmeric, paprika, pepper.

Cooking time: 1 hour.

Calorie content: 176 Kcal.

How to make creamy chicken gravy for mashed potatoes:

Liver gravy

If you like offal, then meat can be replaced with wonderful liver. Moreover, such a dish will have great amount various useful substances and vitamins, therefore, in addition to have a delicious lunch You will also get benefits for your body.

beef liver – 300 g;
onion – ½ pcs.;
carrots – ½ pcs.;
water – ¾ cup;
vegetable oil - 1 table. l.;
flour - 3 table. l.;
salt and spices.

Cooking time: 1 hour.

Calorie content: 82 Kcal.

How to prepare liver gravy for puree:

Cut the liver into enough pieces small pieces. After this, prepare the vegetables: also chop the onion quite finely, and grate the carrots;
The liver should be rolled in flour before cooking. Heat the frying pan and add the liver. Fry it over very high heat and transfer to a separate pan. After this, fry the vegetables;
Take a pan with the liver and put the onions and carrots into it. Season everything and fill with water. Let everything simmer until the gravy begins to thicken. When the gravy is ready, remove everything from the heat.

Pumpkin sauce for mashed potatoes with cutlets

If you have excellent cutlets for dinner, then meat gravy will be clearly superfluous here. That is why those made from vegetables are a good substitute, because they will add lightness to the dish.

pumpkin pulp – 300 g;
onion – 2 pcs;
cream – 1 cup;
garlic – 2 cloves;
greens - a bunch.

Cooking time: 20 minutes.

Calorie content: 58 Kcal.

Vegetable gravy for mashed potatoes with cutlets is prepared as follows:

Place the pumpkin pulp in a blender and puree it. If it is not there, then simply use a grater and squeeze out the juice. After this, chop the onion into small pieces;
Heat the cream slightly and add the onion. Cook everything for about eight minutes, then strain through a sieve. Mix pumpkin puree with cream, then add crushed garlic. The greens should also be thoroughly ground, after which they can be added to the puree.

Before adding meat for gravy, it will be advisable to marinate it. This will not only help make it softer, but will also give it more flavor.

Be sure to add flour to the gravy. However, before adding it, you need to fry it a little in oil. This will help avoid lumps.

Be sure to try preparing an original gravy for mashed potatoes to diversify your regular diet. This is not at all difficult to do, but even simple mashed potatoes with it will become a masterpiece.

Gravy without meat is an addition to any side dish, the taste of which can change beyond recognition, making it richer and more aromatic. Due to the simplicity of the recipe and the availability of the ingredients necessary for cooking, there are many ways to prepare gravy without meat. Due to the absence of meat in the list of products, you can treat yourself to this dish both during Lent and during the week of the diet menu.

Any meat gravy can be no less satisfying than its “meat” counterpart. To do this, it is enough to add legumes (peas, beans, beans) or dairy products with a high percentage of fat content. Combined with a side dish, you get a very nutritious dish for lunch or dinner.

For those looking for “lightness”, you should opt for vegetable gravy without meat. It is prepared using carrots, tomatoes, onions, peppers, zucchini, eggplant, etc. Since all of the vegetables listed are juicy on their own, there is no need to use third-party sauces to season them. Based on the above, experienced chefs They will immediately realize that gravy without meat can be of different thicknesses, and this will depend on the ingredients chosen.

If you are a follower Italian cuisine, then you can safely try to supplement the meatless gravy with grated cheese, herbs, seasonings and dried herbs. After cooking, all that remains is to choose what to serve it with - it could be porridge from boiled cereals, boiled pasta, mashed potatoes or any other side dish.

Gravy for Meatless Pasta and Cheese

Cheesy and therefore very thick gravy without meat, goes perfectly with any main dish. But still, empirically verified that no best supplement specifically for boiled pasta. It turns out that you can easily adjust the thickness of the gravy using the amount of flour, so you won’t have any problems with the recipe.

Ingredients:

2 tbsp. l. vegetable oil
2 tbsp. l. flour
1 glass of milk
200 g hard cheese
50 g butter
1 tsp. dried basil
½ tsp. cumin
Pepper

Cooking method:

Pre-grease a dry frying pan with vegetable oil and pour flour into it.
Fry the flour on low heat before golden color.
Pour milk into the pan in a thin stream, while constantly stirring the gravy.
After the gravy boils, pour the grated cheese into it.
Then add slightly melted butter, basil and cumin.
Bring the gravy without meat to a boil again, add salt and pepper to taste.
Prepare the pasta sauce and serve it to the table.

Gravy for meatless mashed potatoes with champignons

Mushroom gravy is essentially a flavorful and thick sauce, which goes best with mashed potatoes. Any mushrooms are suitable for the recipe, not just champignons. For the sake of experimentation, you can try other options; this meat-free gravy will have your favorite taste and aroma.

Ingredients:

2 onions
1 carrot
300 g champignons
2 tbsp. l. vegetable oil
400 ml water
2 tbsp. l. flour
2 tbsp. l. sour cream
Pepper

Cooking method:

We clean and wash the vegetables. Cut the onion into cubes and grate the carrots.
Wash the mushrooms and cut into cubes.
Place the onions and carrots in a frying pan greased with vegetable oil and fry them over low heat for about 10 minutes.
Then add mushrooms to the vegetables and simmer all the products under a tightly closed lid for 20 minutes.
Meanwhile, pour a little water into a bowl, pour flour into it and stir well. Add all the remaining water and mix again. Pour the resulting mass into the mushrooms.
Add salt and pepper to taste and leave to simmer covered for 10 minutes.
After a while, pour in the sour cream, stir and simmer the gravy without meat under the lid for about 10 minutes.

Gravy for rice without meat with tomato paste

The simplest and most popular version of meat-free gravy among most housewives. The level of “acidity”, which is always present in sauces with tomato paste, can be adjusted by adding it to the gravy small quantity Sahara. Also used in the recipe chicken bouillon, which can be replaced plain water, but the thickness of the gravy, as always, is regulated by the amount of flour.

Ingredients:

2 tbsp. l. vegetable oil
1 onion
2 tbsp. l. tomato paste
250 ml vegetable broth
1 tbsp. l. flour
2 bay leaves
Pepper

Cooking method:

Heat vegetable oil in a frying pan.
Fry the pre-peeled, washed and chopped onion until golden brown.
Then add the paste to the onion, mix the ingredients together and fry for 3 minutes.
Pour flour into the broth in small portions, stir until smooth, then pour the resulting mass into the frying pan.
Add salt and pepper to taste and throw in the bay leaf.
Bring the meatless gravy to a boil, remove from heat, and then use it for its intended purpose.

Now you know how to make gravy without meat. Bon appetit!

Meatless gravy is one of the best dishes for a novice housewife, as it is quick and easy to prepare, and does not damage family budget. Products for recipes only need popular and affordable ones, and the gravy itself will perfectly complement any main dish for lunch or dinner. Finally, I want to give a couple of tips on how to prepare gravy without meat, which will already make this easy process easier:
It is best to prepare gravy without meat in cast iron frying pan or a cauldron. This way it will definitely not burn and will be able to simmer properly;
If you are preparing gravy without meat, and it turns out to be slightly liquid, add water mixed with flour to it, after mixing them well so that there are no lumps;
Another trick that can change the taste. Your gravy without meat will taste more delicate if you fry the ingredients needed for the recipe on butter;
Don't be afraid to experiment with spices. The taste of gravy without meat can be changed radically by replacing or combining herbs, spices and seasonings.

Mashed potatoes are a very nutritious and incredibly tasty dish. It first became known in the mid-seventeenth century, but despite this, it has still not lost its popularity among gourmets.

List of recipes in the article:

It's impossible to imagine Slavic cuisine no mashed potatoes. Dry in itself, it can be diluted with all kinds of gravies. Now you can learn how to prepare this dish using various videos, but the easiest way is to use standard recipes. Below are two gravy recipes (chicken and meat), which make the dish tender, satisfying and flavorful.

First recipe (meat gravy)

You will need:

carrot
onion
vegetable oil
tomato paste

So, start preparing the gravy. Wash frozen meat. Cut it into small cubes and fry it in a frying pan until it appears golden brown crust. Remember: you can’t overcook it too much. As soon as the crust appears golden brown, sprinkle the meat with flour. Mix well. In order for the flour to fry, keep it on the fire for another five minutes.

Transfer the finished meat to a cauldron in which you will make the gravy. Wash and peel the onions and carrots. Cut the carrots into strips, one half of the onion into small cubes, the other into rings.

Heat the vegetable oil well in a frying pan. After that, put the chopped vegetables in it. Fry them until done.

To the frying pan prepared vegetables add tomato paste. Stir the resulting mixture thoroughly. It should be thick enough. Fry for another five minutes until the contents are uniform in color.

After this, put everything from the frying pan into the cauldron in which the meat lies. Dip a laurel leaf there, mix well and add water. Put it on the fire and bring it to a boil. The gravy should be simmered over low heat for fifteen minutes, stirring occasionally.

Once the mixture comes to a boil, reduce the heat. Add salt and pepper as desired

Second recipe (chicken gravy)

You will need:

carrot
chicken fillet
mushrooms
vegetable oil
butter
Bay leaf
salt, spices

The gravy should be done as follows. Wash the carrots, peel them and cut into strips. Peel the onion and chop it into cubes. Wash the chicken fillet and cut it into medium-sized pieces.

Dry the mushrooms a little on a napkin, then sunflower oil fry them, carrots and onions. You need to fry until they are ready.

Heat a dry frying pan and, adding small portions, fry the flour. Don't forget to stir it all the time. When it is ready, its color will change and become uniform.

Once the flour is ready, pour about a glass of water into it. This should be done in a thin stream and stirring all the time to prevent the formation of lumps. Add the prepared flour mixture to the vegetables and stir well.

Fry the chicken fillet in butter and pour the finished meat into a frying pan with vegetables. Add water, throw in a bay leaf. Add pepper and salt. After simmering for 25 minutes on low heat, turn off. All is ready!

All that remains is to mix one of these gravies with mashed potatoes, invite guests and enjoy a wonderful hearty and tasty dish with them.