The gravy will make any side dish more interesting and tasty. Buckwheat, rice, pasta or even regular mashed potatoes will become more satisfying, tastier and more appetizing if you flavor them with a suitable sauce. Fortunately, there are a lot of such recipes. You can make meat, vegetable, cream or tomato gravies depending on what you have in the refrigerator.
To prepare meat sauce for side dishes, you can use pork, veal, beef and even lamb. It is ideal to use breast or fillet in chicken sauce, as these parts of the chicken are the most tender. As for mushroom sauces, the easiest way to prepare them is from champignons, but the most aromatic and delicious are the sauces made from seasonal forest mushrooms.
Another express option is a sauce made from vegetables, which includes onions, carrots, spices and tomato paste (tomato juice). Flour or starch is often used for thickness. It is these ingredients that make the consistency of the finished gravy thick, viscous and enveloping. There are also a lot of options for preparing a side dish based on dairy products. For such recipes, sour cream, cream or even milk are suitable, as well as some vegetables (onions, carrots), your favorite spices and, of course, flour or starch for thickness.
Preparing inventory
Even before you start cooking, prepare all the necessary equipment: a knife, a grater, a cutting board, a frying pan or a saucepan with a thick bottom, a small saucepan. It is also necessary to prepare food in advance. Wash and chop the meat or vegetables (depending on the recipe you will use), grate the carrots, chop the onion, measure out the spices and broth. The gravy itself should be served along with the side dish on plates for second courses.
Take out your notebooks and write down recipes for the most delicious gravies for side dishes for every taste.
Recipe 1: Meat sauce for pasta
Any pasta will become much tastier and more interesting if you generously season it with this sauce.
Ingredients
- Meat (any) - 250-300 g;
- Carrots - 1-2 pcs;
- Onions - 1-2 pcs;
- Flour - 1 tbsp. l;
- Tomato paste - 1-2 tbsp. l;
- Garlic - 2 cloves.
Cooking method
First, prepare all the products: wash and cut the meat, chop the vegetables. In a frying pan using a small amount of oil, fry the meat and simmer until half cooked. Then add chopped onions and carrots and sauté for 4-5 minutes.
Add the flour and mix thoroughly so that there is no lump, then add water until it covers the food. Next, add tomato paste and garlic, cook covered for 10-15 minutes. The finished gravy should be allowed to sit and thicken for another 10 minutes.
Recipe 2: Creamy pasta sauce
This is a simple recipe that can be prepared in just a few minutes. Write it down.
Ingredients
- Tomatoes - 400 gr;
- Heavy cream - 100 ml;
- Onion - 1 piece;
- Garlic - 1 clove;
- Olive or sunflower oil 1-2 tbsp. l;
- Basil, oregano, salt, sugar, black pepper - to taste.
Cooking method
Chop the onion and garlic, fry them in a frying pan until golden brown. Add crushed tomatoes (without seeds or skin), season with spices and simmer until some of the liquid evaporates.
After this, pour in the cream and add a piece of butter, bring to readiness over low heat (5-6 minutes).
Recipe 3: Pork Gravy
This recipe is ideal for any side dish: potatoes, rice, buckwheat porridge, and other cereals.
It's very easy and quick to prepare.
Ingredients
Pork - 350-400 gr;
Carrots - 1 piece;
Onions - 2 pcs;
Tomato paste - 2 tbsp. l;
Sunflower oil - 1-2 tbsp. l;
Flour - 1 tbsp. l.
Greens, salt, pepper - to taste
Cooking method
The meat needs to be washed and cut into small pieces, fried in a frying pan and poured with water to simmer. Vegetables need to be chopped and sautéed in a separate frying pan for several minutes, then add flour and mix thoroughly, pour in tomato paste diluted in water. Mix the contents of both frying pans, add spices and simmer covered for 10-15 minutes. After cooking, this gravy should still be allowed to brew for 15 minutes.
Recipe 3: Chicken Gravy
This sauce turns out very tender and is perfect for both potatoes and rice or buckwheat.
Ingredients
- Chicken breast - 1 piece;
- Onions - 1-2 pcs;
- Salt, pepper, a little water - to taste
- Sour cream or mayonnaise - 100 ml;
- Vegetable oil - 1-2 tbsp. l.
Cooking method
The meat needs to be washed and cut into small cubes, fry in a frying pan until it turns light. At the same time, you need to chop the onion and add it to the chicken, simmer for a few more minutes under the lid with the addition of water.
You need to bring the meat almost until cooked, then pour in mayonnaise or sour cream, add plenty of pepper and salt, cover with a lid and cook until cooked for 3-4 minutes.
Recipe 4: Tomato sauce
A classic version of gravy that requires a minimum of ingredients, very little time and basic culinary skills.
Ingredients
Tomato paste, juice or tomatoes - 150-160 g;
Vegetable oil - 4 tbsp. l;
Flour - 1 tbsp. l;
Salt, pepper, bay leaf, bouillon cube - to taste;
Sugar - 1-2 tbsp;
Onions - 1 piece;
Water - 250 ml.
Cooking method
Chop the onion, fry it in oil and add tomato paste diluted with water.
Dissolve the bouillon cube in a small amount of water, mix with flour and pour the mixture over the onion. Season to taste with salt, pepper, spices and simmer covered for several minutes. The finished sauce must be allowed to thicken, and then pour it over pasta, cutlets, potatoes or other side dishes.
Recipe 5: Buckwheat Gravy
Ingredients
- Onions - 2 pcs;
- Carrots - 2 pcs;
- Tomato paste - 2-3 tbsp. l;
- Sugar - 1 tbsp. l;
- Salt, pepper, aromatic herbs - to taste;
- Cream or full-fat sour cream - 1 tbsp. l.
Cooking method
Finely chop the vegetables and fry them in a frying pan.
Tomato paste should be diluted in water or broth, pour it over the vegetables and add spices to taste. Simmer the resulting mixture under the lid for 10 minutes, and then add sour cream or cream and remove from heat. The buckwheat sauce is ready.
Recipe 6: Meat gravy
The meat sauce is very satisfying and will perfectly complement any side dish, be it potatoes, rice, buckwheat or pasta.
Ingredients
Meat (any) - 800 gr;
Onions - 4-3 pcs;
Flour - 1-2 tsp;
Ketchup - 3-4 tbsp. l;
Salt, pepper, bay leaf - to taste.
Cooking method
Rinse the meat, cut into cubes and fry in a saucepan with a thick bottom. When it is browned, add the chopped onion and fry for a few more minutes. After this, season the mixture generously, pour in 1-2 cups of water, add flour and make sure that no lumps form. Simmer the sauce for 50 minutes, then turn off the heat and leave the gravy to infuse.
Recipe 6: Mushroom Gravy
This aromatic sauce goes perfectly with potatoes, cereals and even pasta.
You can take any mushrooms, for example, champignons, but if you have seasonal forest ones, the result will be even tastier.
Ingredients
- Mushrooms - 400 gr;
- Onions - 1-2 pcs.;
- Cream (fat content more than 20%) - 1 glass;
- Flour - 1 tbsp. l.;
- Butter - 60-70 g;
- Salt, pepper - to taste.
Cooking method
Boil the mushrooms until tender, then finely chop and fry in a frying pan. Add finely chopped onion, flour and cream to them. Make sure that no lumps form, simmer for about 10 minutes. Season with spices to taste and leave the sauce to infuse.
Recipe 7: Sauce for cutlets
This sauce is prepared literally in a couple of minutes after you finish frying the cutlets.
To make the gravy tastier, instead of regular sunflower oil, it is better to use the fat and juice that remains after frying.
Ingredients
- Fat after frying cutlets;
- Onion - Half a head;
- Flour - 1 tbsp. l.;
- Tomato paste - 3-4 tbsp. l.;
- Water - 200 ml;
- Salt, pepper - to taste.
Cooking method
Fry finely chopped onion in the fat and juice that remains after frying the cutlets. Add flour, spices, tomato paste and water, mix thoroughly. Wait for the mixture to boil. After this, simmer over low heat for about 10 minutes and let it brew.
Recipe 8: Gravy for rice
Even the simplest boiled rice will become a real work of culinary art if you prepare a delicious gravy for it.
This will require a little time, a few simple products and a little skill.
Ingredients
Beef - 400 gr;
Carrots - 1 pc.;
Onions - 1 pc.;
Tomato paste - 1-2 tbsp. l.;
Flour - 1 tbsp. l.;
Vegetable oil for frying;
Hot water - 1 glass;
Salt, pepper, herbs - to taste.
Cooking method
The meat must be washed, cut into cubes and fried until cooked. Remove it from the pan and fry finely chopped onion and carrots in the same fat in which the meat was cooked. Add tomato paste, flour, water to the vegetables and simmer for a few minutes. Place the meat in the resulting sauce, stir and add your favorite spices. Simmer for a few minutes until the vegetables are ready.
Recipe 9: Liver sauce
This gravy is a universal product. It is not only very tasty and satisfying, but also healthy.
This liver sauce also goes perfectly with your favorite side dishes.
Ingredients
Liver - 500 gr;
Onions - 2 pcs.;
Sour cream - 350-400 gr;
Dried parsley or dill, flour - to taste.
Cooking method
Wash and cut the liver into small pieces, roll in flour and fry. The onion should be finely chopped, fried until golden brown and added to the liver in a deep saucepan. Pour sour cream over them and simmer over low heat for about 20 minutes, then add salt and pepper and leave to infuse.
Recipe 10: Beef Gravy
Beef sauce is very easy to prepare, goes well with most foods and requires minimal time.
Ingredients
- Beef - 500 gr;
- Onions - 1-2 pcs.;
- Flour - 2 tbsp. l.;
- Tomato paste - 1 tbsp. l.;
- Water - 300-400 ml;
- Vegetable oil - 1 tbsp. l.
Cooking method
Wash and cut the meat into small pieces, fry it in vegetable oil.
Add finely chopped onions to the meat, mix with tomato paste, flour and water. Make sure no lumps form. Add spices. Bring the gravy to a boil, reduce the heat and simmer, covered, until tender. Let it sit for 10 minutes and serve.
Recipe 11: Sauce for mashed potatoes
A universal recipe for when you need to cook very quickly.
The taste will definitely please you.
Ingredients
Chicken fillet - 300 gr;
Onions - 2 pcs.;
Vegetable oil - 1-2 tbsp. l.;
Water - as needed;
Salt, pepper - to taste.
Cooking method
Wash the chicken and cut into cubes, fry in a frying pan until half cooked. Add finely chopped onion and your favorite spices to the meat, as well as a small amount of water, and simmer. Curry is ideal for these products. Simmer the mixture until tender over low heat and let the gravy brew.
Recipe 12: Flour Sauce
This is the easiest and fastest recipe for gravy for pasta or porridge. It can be prepared in literally a few minutes and will help out even in a situation where the refrigerator is completely empty.
Ingredients
Milk or cream - 100 ml;
Flour - 1 tbsp. l.;
Butter - 40-50 g;
Water - 1-2 tbsp. l.;
Salt, pepper, spices - to taste.
Cooking method
Heat the milk in a thick-bottomed saucepan, add spices and butter. In a separate container, mix water and flour so that there are no lumps, pour the mixture into the milk, stir. Cook over low heat, stirring constantly to avoid burning. The amount of flour can be adjusted independently to make the finished sauce thicker or thinner.
A few important secrets to note
Perhaps one of the most important secrets to the success of any gravy is the correct selection of proportions. So, it is recommended to take 1 tablespoon of flour for one glass of liquid. And start from these proportions to achieve the desired consistency, more liquid or thick.
If you are making gravy for cutlets, use the fat and juice that formed after frying the minced meat. Then its taste and aroma will be very rich.
The main problem when preparing sauces with added flour is lumps. To prevent them from forming, it is recommended to mix flour with a small amount of liquid and only then add this mixture to the main ingredients.
Another secret for making delicious homemade gravy for side dishes based on tomato paste is the use of tomatoes. If there is no tomato paste in the refrigerator, you can make it yourself. To do this, you will need tomatoes, peeled and seeded, some herbs, and your favorite seasonings. All this needs to be crushed in a blender and used for its intended purpose.
Chicken goes great with curry and dried garlic, it's a win-win.
When you prepare creamy gravy, remember that you need to add cream or sour cream at the very last stage and do not boil it, but just bring it to a boil, and immediately remove it from the heat and let it sit for a while.
Flour in sauces can be safely replaced with corn starch.
To make meatless gravies richer in flavor, you can use vegetable or meat broth instead of water. An option for the lazy is to dissolve a few bouillon cubes in water.
Now you know everything you need to make the perfect gravy for any side dish. Remember, cook, try and eat with pleasure.
Gravy is nothing more than a sauce. The gravy for the cutlets is prepared based on the fat in which they are fried. First, the cutlets are fried, then removed from the pan and the sauce is prepared in it. This sauce is served with cutlets. However, if the cutlets quickly run out, but the gravy remains, it can also be used, for example, for seasoning mashed potatoes or pasta.
To prepare the gravy for the cutlets, we need minced meat, onions, sunflower oil, tomato paste, flour, water, a mixture of peppers, bay leaves and salt.
Add onion, pepper, salt to the minced meat, you can add garlic, mustard, a bun soaked in milk, in general, what you are usually used to adding to minced meat. Form cutlets from the minced meat and fry them in sunflower oil.
Dice the onion and fry it until golden brown in the oil in which the cutlets were fried.
Add tomato paste to the pan and add flour. Mix with a spatula.
Pour water into the pan, add pepper, salt and bay leaf.
Stir and simmer for 10 minutes.
You can return the cutlets to the gravy and simmer them together for 5-7 minutes. You can simply prepare a side dish and serve it with cutlets, pouring sauce on top.
Another photo of the gravy for cutlets with tomato paste.
Bon appetit!
With the sauce, ordinary cutlets acquire a piquant taste. Common ingredients for gravy: tomato paste, mayonnaise, onions and even sugar. Cream, sour cream and kefir are also suitable for the sauce (this is an option for those who have digestive problems). For the rest, you can offer spicier sauces with the addition of mustard or hot pepper.
Dinner-style gravy recipe
- Number of servings: 4 persons.
Almost everyone associates the gravy for cutlets with the one served with mashed potatoes in the canteen of a kindergarten or university. This tasty dish based on sour cream and tomato paste was included in a collection of recipes for catering establishments. The gravy can be made separately using meat broth or cooked in the same frying pan where the cutlets were fried.
Ingredients:
- carrots – 1 pc.;
- flour – 1 tbsp. l.;
- sour cream – 2 tbsp. l.;
- meat broth – 210 ml;
- onion – 1 pc.;
- vegetable oil – 2 tbsp. l.;
- tomato paste – 1 tbsp. l.;
- salt, spices - to taste.
Cooking method:
- Grate the peeled carrots and chop the onion into small cubes.
- Heat vegetable oil in a frying pan, sauté vegetables in it until golden brown.
- Pour in the meat broth.
- Simmer the vegetables for a couple of minutes.
- Add tomato paste, sour cream, salt and season with spices.
- Stir, hold for about 15 minutes. under the lid.
- Sprinkle with flour and simmer for a couple more minutes.
- Pour the gravy over the cutlets.
Option with sour cream
- Cooking time: 45 minutes.
- Number of servings: 5 persons.
- 98 Kcal per 100 g.
- Difficulty of preparation: easy.
The most delicate tasting gravy is made from sour cream mixed with cream. You can choose their fat content at your discretion (for a dietary option it is better to take less fatty ones). If there is no cream, then you can use regular milk, but then the sauce will be more liquid. A tablespoon of flour will help thicken it.
Ingredients:
- cream – 0.5 tbsp;
- vegetable broth or water – 300 ml;
- sour cream – 100 g;
- white pepper - a pinch;
- flour – 70 g;
- butter – 50 g;
- salt - to taste.
Cooking method:
- Pour the cream into a container and place it in a water bath to warm up.
- Mix them with the broth, add sour cream, stir.
- Season with salt and white pepper.
- Heat oil in a frying pan.
- Fry the flour on it until light brown.
- Pour the flour mixture into the sauce, stir thoroughly so that there are no lumps.
Gravy for tomato paste cutlets
- Cooking time: 20 minutes.
- Number of servings: 5 persons.
- Calorie content: 90 Kcal per 100 g.
- Difficulty of preparation: easy.
The easiest recipe for gravy for cutlets is based on tomato paste. It can easily be replaced with regular ketchup. The only difference will be in the consistency of the finished gravy. Another option is to use grated tomatoes. In this case, the taste of the gravy will be especially pronounced. The main thing is to peel the tomatoes so that the sauce is homogeneous.
Ingredients:
- salt - a little to your taste;
- sour cream – 120 ml;
- meat broth – 0.5 l;
- tomato paste – 2 tbsp. l.;
- vegetable oil – 1 tbsp. l.;
- seasonings - to taste;
- flour - 3 tbsp. l.
Cooking method:
- Heat half the broth.
- Pour flour into the cold part, mix, add sour cream.
- Add tomato paste to the heated half, stir, bring to a boil.
- Next, pour in some of the sour cream and stir constantly.
- Simmer until a thick, uniform gravy forms.
Mushroom sauce for cutlets
- Cooking time: 1 hour 40 minutes.
- Number of servings: 3 persons.
- Calorie content: 105 Kcal per 100 g.
- Difficulty of preparation: medium.
The most aromatic sauce is made from porcini mushrooms. You can use not only dry, but also fresh. A sweeter-tasting sauce will be made from honey mushrooms, a thick orange one from chanterelles. The classic gravy recipe uses champignons, but only fresh or dry ones, not canned ones. Mushroom sauce is suitable not only for meat, but also for potato cutlets, and even casseroles.
Ingredients:
- butter – 3 tbsp. l.;
- onion – 1 pc.;
- dried mushrooms – 150 g;
- salt - to your taste;
- flour – 1.5 tbsp. l.
Cooking method:
- Cover the mushrooms with water and leave to soak for 3 hours.
- Then boil them in the same liquid for 1 hour.
- Strain the broth and chop the mushrooms.
- Fry the flour in a dry frying pan until light brown.
- Pour in the broth and simmer for about 15 minutes.
- Peel the onion, chop finely, sauté in oil until golden brown.
- Add mushrooms, simmer until soft.
- Pour in the flour and broth sauce, add salt, simmer for another couple of minutes.
Creamy gravy
- Cooking time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content: 110 Kcal per 100 g.
- Difficulty of preparation: easy.
Creamy gravy for cutlets is prepared according to the same principle as with sour cream, only cream is the basis of the recipe. A piece of cheese is added to them. It can be grated or cut into thin slices and placed on cutlets with sauce on top. Onions can be fried in either butter or vegetable oil. If there is no wine, you can do without it.
Ingredients:
- white wine – 4 tbsp. l.;
- cream 10-20% fat - 1 tbsp.;
- butter – 1 piece;
- cheese – 100 g;
- water – 1 tbsp.;
- onion – 1 head;
- flour – 1 tbsp. l.
Cooking method:
- Fry the onion in butter, add flour, stirring constantly.
- Pour in the cream after 5 minutes. – wine.
- Simmer for another 5 minutes, then add salt and spices.
- Pour the gravy over the cutlets and sprinkle grated cheese on top.
- Simmer covered for another 5 minutes.
Video
Gravy for cutlets is an excellent addition to the finished dish. It will enrich the taste and add the necessary juiciness. This is especially nice if the cutlets turned out a little dry.
Gravy is a thick or thin sauce that is prepared together with or separately from the main dish. Some simple delicious recipes for quick cutlet gravy are described below.
Let's consider the option of preparing sauce for cutlets separately from them, i.e. in another pan.
Products
- 1 small onion;
- 2 tablespoons of tomato paste (at least good ketchup);
- 1 large spoon of flour;
- 3 tablespoons of vegetable oil for frying;
- 2 cloves of garlic;
- a pinch of sugar;
- 1 bay leaf;
- 1 glass of boiling water;
To prepare gravy for cutlets with flour and tomato paste, proceed as follows.
How to cook
Step 1. Pour oil into the pan and heat for 5 minutes. Cut the onion into small pieces and place in hot oil.
Step 2. It is enough to fry the onion until half cooked, i.e. until transparent, slightly ruddy. At this stage, it is important not to move away from the frying pan - otherwise everything will burn in no time.
Add a spoonful of flour to the onion and mix very quickly, we don’t need lumps. The flour must be fried until it turns brown. You can also recognize its readiness by the pleasant nutty smell that the dish will certainly give off in a matter of minutes.
Step 3. After 2-3 minutes add tomato paste.
Step 4. The liquid boils away very quickly. And as soon as we see that the gravy has become too thick, immediately add a glass of boiling water prepared in advance (or, even better, beef or chicken broth).
At the same stage, add all the spices (salt, pepper, sugar) and bay leaf. You can also add a mixture of dry herbs - they will perfectly enrich the taste of the dish.
Step 5. Simmer the gravy for no more than 5 minutes. For those who like it spicy, you can add a little garlic, passed through a crush (literally 3 minutes before readiness).
Step 6. Now you can put the cutlets in this gravy to warm everything together. Or immediately serve the gravy to the table, where the cutlets are already waiting.
This sauce is suitable for any cutlet - meat, fish, chicken and even vegetable (from potatoes, cabbage, carrots or beets). You can also take any dish as a side dish.
This addition to the dish is quite easy to prepare and does not add extra calories:
- You can prepare the sauce in 20-25 minutes.
- Calorie content per 100 g is about 30 kcal. This is less than even stewed cabbage (50 kcal).
Gravy for cutlets with sour cream and tomato paste: recipe as in canteens
This type of gravy for cutlets is prepared with sour cream and tomato paste. Therefore, the taste of this sauce is more delicate, with creamy shades and delicate sourness. It is very reminiscent of the one that was and is still served in canteens.
However, to be fair, we note that the classic red main sauce certainly contains ginger. It can be added to this dish along with other vegetables (carrots, onions), but this is a matter of taste.
Ingredients needed
- 1 onion;
- 1 carrot;
- 1 tablespoon flour
- 2 tablespoons of tomato paste;
- 2 tablespoons sour cream 15-20%;
- 3 tablespoons of vegetable oil for frying;
- 1 cup broth or boiling water;
- salt and spices - at your discretion.
How to make gravy for cutlets with sour cream and tomato paste
Step 1. First, chop the onion and carrots or grate them so that the pieces are the same (the smaller the better).
Step 2. Meanwhile, heat the oil in a frying pan, fry the onion for 5 minutes, then add the carrots and simmer together with the onion for about 10-15 minutes. This is what will happen in the end.
Step 3. The next step is to add tomato paste, broth, salt and spices. Be careful with salt, especially if the broth was salty.
Step 4. Now you need to add sour cream. Stir the whole mixture and simmer for 15 minutes over moderate heat.
Step 5. Well, at the last stage, add a tablespoon of flour and immediately stir thoroughly. If desired, you can pre-fry it in butter until brown and add it to the overall mixture.
Step 6. Simmer the gravy for no more than 5 minutes. If desired, you can add peppercorns, sesame seeds and other pleasant additions to the sauce.
Creamy sauce for cutlets: recipe with photos step by step
Let's take a closer look at how to make a creamy sauce for cutlets with tomato paste, without vegetables.
Ingredients
- 3 tablespoons sour cream;
- 2 tablespoons of tomato paste;
- 100 g butter (half a pack);
- 2 tablespoons flour;
- salt and pepper - at your discretion.
To prepare such a creamy sauce for cutlets, you can use this recipe with photo.
How to prepare the sauce
Step 1. First, melt the butter in a very hot frying pan.
Step 2. Add flour and mix very quickly so that there are no lumps.
Step 3. After the flour gives off a strong nutty aroma and turns orange, add 2 tablespoons of tomato paste.
Step 4. Add all the spices and mix thoroughly. You can add half a glass of water or broth and simmer over medium heat for another 10 minutes.
The result is such a thick gravy - you can prepare it for both meat and fish, chicken and vegetable cutlets.
A delicious creamy sauce can also be served with pasta, buckwheat, rice and mashed potatoes.
To ensure that the gravy is completely homogeneous, there are 3 simple methods (in fact, they are used in canteens):
- You can prepare the gravy along with vegetables. Only after they are stewed, they are taken out and crushed into a paste using a blender. Then the vegetables are returned to the pan and the gravy is brought to full readiness.
- You can generally stew the vegetables separately, chop them and then prepare the gravy (tomato, sour cream, etc.) as usual.
- And another option for making sauce for cutlets is to cook it without vegetables at all.
How to make delicious mushroom gravy
And of course, you can’t ignore the recipe for gravy with mushrooms - real mushroom sauce. It goes perfectly with almost any meat and even vegetable dish.
Ingredients needed
- 300 g of any mushrooms (fresh, frozen or dried);
- 3 tablespoons of mushrooms;
- 2 tablespoons oil;
- 5 tablespoons of sour cream;
- salt and spices - to your taste.
How will we proceed?
Step 1. First you need to prepare the mushrooms. Dried ones are soaked in boiling water for 15 minutes. Frozen mushrooms are thawed and boiled in a saucepan. First you need to bring the water to a boil, add the mushrooms and cook over moderate heat for 20 minutes.
Step 2. Cooked mushrooms need to be cooled - they are placed in a colander and washed with water. Then cut into small pieces.
Step 3. Meanwhile, melt the butter in a hot frying pan and quickly fry the flour, stirring it thoroughly as you add it.
Step 4. When the flour gives off its pleasant aroma and turns orange, add the mushroom broth, the mushrooms themselves and sour cream. Simmer everything together for another 10 minutes, now over medium heat.
Step 5. When serving, you can add a little butter to the mushroom sauce. The sauce is ready.
Mushroom gravy - a delicious sauce for cutlets Homemade gravy for cutlets always wins over other options. This is a fresh sauce that can be prepared exactly the way you like - the desired thickness and taste thanks to the addition of spices, herbs and vegetables.
Bon appetit!
Gravy - general principles of preparation
With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.
To make a tender chicken gravy, it is better to use fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but during the mushroom season, of course, fresh forest mushrooms are best - the gravy with them will be very aromatic, rich and tasty.
To prepare vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour, pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.
The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.
Gravy - preparing food and utensils
To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or saucepan, a cutting board, a knife and a grater. The gravy is served along with the side dish on regular serving plates for main courses.
Before you start preparing the gravy, you need to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate the carrots). You should also measure out the required amount of flour, liquids and spices.
Gravy Recipes
Recipe 1: Pasta sauce (option 1)
Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.
Required ingredients:
- 280-300 g of any meat;
- Onions - 140 g;
- Carrots - 140-150 g;
- Flour - 20-25 g;
- Tomato paste - 25-30 ml;
- Garlic - 2 cloves.
Cooking method:
Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 1315 minutes.
Recipe 2: Pasta sauce (option 2) “Creamy”
A very simple and delicious pasta sauce recipe. The gravy turns out very tender, aromatic and fragrant.
Required ingredients:
- Fresh or canned tomatoes - 380-400 g;
- Heavy cream - 80-100 ml;
- 15 ml butter;
- Onions - 1 pc.;
- Garlic - 1 clove;
- Basil (dry or fresh);
- Olive oil;
- 2 g oregano;
- 4-5 g salt;
- Sugar - 0.5 tsp;
- Pepper - 3 g.
Cooking method:
Chop the onion and garlic and fry. Wash the tomatoes, remove skins and chop. Place in the pan with the garlic and onions. Add a little sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.
Recipe 3: Pork Gravy
Pork gravy is an excellent choice for main courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.
Required ingredients:
- 350-400 g pork;
- 1 carrot;
- Onions - 2 pcs.;
- Sunflower oil;
- An incomplete spoon of flour;
- 2 tablespoons of tomato paste;
- Seasonings;
- Greenery.
Cooking method:
Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.
Recipe 4: Chicken gravy
Chicken gravy in a delicate sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out very tender, aromatic and tasty.
Required ingredients:
- Small chicken breast;
- 2-3 small onions;
- Salt;
- Pepper;
- Sour cream (or mayonnaise) - 100 g;
- Some water;
- Vegetable oil.
Cooking method:
Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.
Recipe 5: Tomato sauce
Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.
Required ingredients:
- 1 onion;
- 4. Vegetable oil;
- Salt;
- Pepper;
- Tomato paste or ripe tomatoes - 150-160 g;
- Spoon of flour;
- Bay leaf;
- A little sugar;
- Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).
Cooking method:
Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.
Recipe 6: Buckwheat Gravy
Buckwheat gravy can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of preparing aromatic vegetable gravy for buckwheat.
Required ingredients:
- 2 large onions;
- 2 carrots;
- 25-30 ml tomato paste;
- 1 tbsp. l. Sahara;
- Fragrant seasonings - to taste;
- Salt;
- Pepper;
- 15 ml sour cream or high fat cream.
Cooking method:
Grate the carrots and chop the onion. First, fry the onion in oil, then add the carrots to it. We dilute tomato paste in water or broth and pour the mixture over the sautéed vegetables. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can add more water or broth.
Recipe 7: Meat gravy
This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy goes great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.
Required ingredients:
- 400 g each of beef and pork;
- Bulbs - 3-4 pcs.;
- Tomato ketchup - 45-50 ml;
- Bay leaf;
- 10-12 g flour;
- Salt;
- Pepper.
Cooking method:
Peel and chop the onion. Wash all the meat and cut into small pieces. Heat the oil in a thick-walled saucepan or frying pan and add the meat. After the pieces of meat are browned, add the onion and fry for a few more minutes. Then throw in a bay leaf, add salt and pepper to taste, and pour in ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the heat and leave the gravy to infuse.
Recipe 8: Mushroom Gravy
Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.
Required ingredients:
- 400 g wild mushrooms;
- A glass of cream (21-22%);
- 1 tbsp. l. flour;
- 80-100 g of onion;
- 65 g butter;
- Salt.
Cooking method:
Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all ingredients for another 9-10 minutes, add salt. Then sprinkle the mushrooms and onions with flour, stir and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to sit for a few minutes.
Recipe 9: Gravy for cutlets
A very quick recipe for delicious gravy for cutlets. You can prepare this gravy immediately after frying the cutlets, as you will need fat.
Required ingredients:
- Fat and juice in which the cutlets were fried;
- Half an onion;
- Spoon of flour;
- 65-70 g tomato paste;
- 200 ml water;
- Seasonings and spices.
Cooking method:
Chop the onion and fry in the fat and juice left over from frying the cutlets.
Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, and after boiling, simmer over low heat for about 10 minutes.
Recipe 10: Gravy for rice
Even the most ordinary boiled rice can become incredibly tasty if you prepare a juicy gravy for it. This gravy is very simple to prepare and does not require the use of complex products.
Required ingredients:
- Beef - 300 g;
- 1 onion and carrot each;
- 15-20 ml tomato paste;
- Spoon of flour;
- A glass of hot water;
- Vegetable oil;
- Spices;
- Pepper;
- Salt.
Cooking method:
Cut the meat into small cubes and fry until cooked. Transfer the meat to a bowl. Grate the carrots and chop the onion. Fry the vegetables in the same pan where you fried the meat. Season the vegetables with tomato paste, stir and add flour. Put back the pieces of meat, simmer all together for 4-5 minutes, then pour in water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.
Recipe 11: Liver Gravy
Liver gravy is not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy goes great with any side dishes: mashed potatoes, pasta, buckwheat, etc.
Required ingredients:
- Half a kilo - 600 g of beef liver;
- 2 onions;
- Sour cream - 350-400 g;
- Dried parsley;
- Flour.
Cooking method:
Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.
Recipe 12: Beef Gravy
Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.
Required ingredients:
- Half a kilo of beef pulp;
- 1-2 pcs. Luke;
- 2 tablespoons flour;
- 15 ml tomato paste;
- A spoon of vegetable oil;
- 350-400 ml of water.
Cooking method:
Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.
Recipe 13: Gravy for puree
An excellent recipe for quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.
Required ingredients:
- Chicken fillet - 300 g;
- 2 onions;
- Salt and pepper - to taste;
- Vegetable oil;
- Some water.
Cooking method:
Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry sauce. Then add water to the chicken and onions and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.
Recipe 14: Flour Gravy
Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.
Required ingredients:
- 100 ml milk;
- 35 ml water;
- Butter - 45 g;
- Seasonings;
- Salt;
- Flour - “by eye”.
Cooking method:
Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.
— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to use a little more flour;
— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;
- To avoid the formation of lumps, you must first dissolve the flour in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;
— If you don’t have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;
— Chicken gravy goes well with dried garlic and curry seasoning;
- If you are preparing a creamy gravy, the cream must be added at the very last stage and do not boil it, but simply bring it to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;
— Instead of flour, you can also use corn starch as a thickener;
— To prepare the well-known cafeteria-style gravy, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then season the gravy with salt, pepper and throw in a few bay leaves. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.
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