The simplest gravy. Flour gravy: the best recipes. With carrots and onions

What gravies are prepared at home:
- meat. They are usually prepared from pork meat, any parts of chicken or beef;
- from vegetables;
- with the addition of kefir, cream, sour cream - creamy;
- with the addition of processed cheeses - cheese;
- assorted, mixing everything earlier listed products.

What is the difference between gravy and sauce? Any gravy is always served on the table along with the dish, unlike sauces, which can be served in a separate bowl.

On our website the most large selection recipes for gravy for pasta, cereals and other side dishes. All of them have been tested by the best chefs, sign up soon!

Vegetable sauce for cutlets

Delicious juicy minced meat cutlets are simply unthinkable without aromatic gravy. Without it, the cutlets seem dry and not tasty. And if you cook it on a tomato base with vegetables or make it creamy with cheese and mushrooms. Meat cutlets will acquire a different taste, will be juicy and soft.

Ingredients:

flour - 3 tablespoons;
fresh mushrooms (champignons, oyster mushrooms, any forest mushrooms) – 200 grams;
carrots – 1 large;
onion – 2 heads;
hot peppers;
garlic – 5 cloves;
fresh herbs parsley, dill and basil - 0.5 bunch each;
spices and seasonings as desired;
broth (vegetable or meat) – 200 ml. (ordinary water or boiling water is fine).

Preparation:
Wash and finely chop all vegetables. Heat oil in a frying pan and lightly fry the garlic in it. Add chopped onion to the fried garlic. Close the lid tightly. Stew the vegetables a little and add chopped or grated carrots. Stir the roasted vegetables well. After 10-15 minutes, add the cut slices fresh mushrooms, hot pepper and simmer for another twenty minutes over low heat.

Separately, fry the flour until golden brown. Brown. Pour it over the vegetables and stir thoroughly until smooth. Pour broth into the pan (it’s better if you use meat broth, then the gravy will be aromatic and satisfying) or water. Stir. Add spices and seasonings as desired and to taste, as well as finely chopped fresh herbs. Cover with a lid and simmer for 5-10 minutes.

Video recipe: Beef gravy

Mushroom sauce made from dried mushrooms for buckwheat

If you have a home dried mushrooms prepare a hearty mushroom sauce for buckwheat. And buckwheat porridge will acquire a new taste and aroma. To prepare this dish you don't need any meat at all. Making gravy for buckwheat without meat is very easy and quick.

Products:

dried mushrooms - 1 small handful;
onion bulb;
butter-75 g;
low-fat liquid sour cream - 75 g;
Wheat flour— 70-90 g;
spices and dill - optional;
a little salt.

How to prepare mushroom sauce for buckwheat:
Pre-fill dried mushrooms with water warm water for 1.5-2 hours. Cook the broth from the soaked mushrooms for about an hour. Pour the prepared mushroom broth into a separate bowl. Prepare vegetable frying. To do this, peel the onion head, wash it and finely chop it. Then fry it in butter. When the onion becomes soft and acquires a golden hue, add boiled mushrooms and simmer the mixture for about 15 minutes.
After the time has passed, without ceasing to stir the mixture, slowly pour the flour into the frying pan. Make sure that no lumps of flour form.

Add broth to mushroom sauce. Its quantity depends on the desired thickness of the gravy. Season with sour cream, add salt, spices and dill as desired. In a couple of minutes, the mushroom sauce made from dried mushrooms for buckwheat is ready. You can refill it buckwheat porridge and serve.

Sour cream chicken sauce

Gravy with chicken fillet and sour cream can be served with fluffy rice or tender mashed potatoes. You can simply spread it on bread and eat it as a separate, independent dish. Preparing chicken gravy with sour cream is easy and simple, but keep in mind that this dish should be eaten immediately after cooking. Because when heated it will no longer be as tasty and aromatic. Write down a very simple chicken gravy recipe.

Compound:

chicken meat - 100-200 g;
onion - 1-2 heads;
vegetable oil for frying;
light sour cream - 2 cups;
ground black pepper and salt - 1/2 teaspoon each;
bay leaves 1-3 pcs.

Preparation:
Prepare the meat: rinse, dry and cut into small pieces. The smaller you cut the chicken, the faster the meat gravy will cook. Fry the chicken over high heat in vegetable oil. Peel and finely chop the onion. Add chopped onion to the browned chicken pieces, cover the pan with a lid and simmer over low heat for 5-10 minutes. Stir occasionally. When the onion is stewed and becomes soft, add sour cream to the pan.

Stir, cover and continue to simmer the chicken gravy for another 10-15. Turn off the stove, add salt, add your favorite spices, bay leaf and let it brew. Chicken gravy with sour cream is ready.

Video recipe: quick sauce for minced pasta

Pork gravy

Meat gravy will help diversify the taste of the dish; it will make it bright and rich. Gravy can be prepared from any meat, including pork. This meat can be combined with any seasoning and all additional ingredients. With milk, with kefir marinade, with sour cream and cream, with cheese and vegetables, with tomatoes, with soy sauce and tomato paste. The choice of pork gravy recipe depends on your own taste preferences and habits.
Of all the options, the most versatile and nutritious is pork gravy with tomato paste. It can be served with buckwheat, pasta, and mashed potatoes. If you make it not very thick, you will get goulash, which can be eaten as an independent dish.

Products:

pork - 500 grams;
white wheat flour - 50-60 g;
carrots - 1 root;
onion white onion- 1 head;
vegetable oil - for frying;
allspice peas - 5-10 peas;
tomato paste - 25-30 g;
fresh herbs - optional;
bay leaves, salt, favorite spices.

How to prepare delicious pork gravy for main courses:
Wash the pork well with water, dry it and cut into cubes or thin strips. Heat vegetable oil in a deep frying pan over high heat. Lightly fry the chopped pork pieces until lightly browned. Peel and wash the vegetables for gravy. Cut the onion into small half rings, grate the carrots on a medium grater. Add prepared vegetables to meat.

Dilute tomato paste in a small amount of water, pour into tomato juice frying pan After that, add flour, stir and pour half a liter of boiling water into the gravy. Simmer the meat gravy for 30 minutes over low heat, covered, stirring occasionally. 5 minutes before the end of cooking, add allspice, salt, bay leaf, some spices for taste and finely chopped herbs for aroma. Turn off the stove and let the gravy brew.

Tomato sauce without meat

Great for pasta during Lent or for vegetarians. Seasonings in the dish will add a bright, rich aroma and diversify the lean side dishes. Preparing a delicious gravy with tomatoes is simple and quick, because it is a meat-free dish. This means you don’t need time to prepare it. Be sure to write down the recipe.

Ingredients:

4 tomatoes;
50g tomato paste;
2 cloves of young garlic;
ground red pepper, sweet paprika, other favorite spices, salt;
parsley, dill, basil.

Preparation:
Prepare the vegetables: wash and peel the tomatoes. It is more convenient to do this if you make a crosswise cut on the tomatoes. Pour boiling water over the vegetables and place in cold water. After the procedures are completed, the skin is easily removed. Cut the tomatoes peeled in this way into cubes. Pour frying oil into a frying pan and add chopped tomatoes. Mix with tomato paste, add salt and simmer over low heat until the mixture thickens. Chop the garlic or pass through a press and add to the tomatoes. Add finely chopped herbs and simmer for a couple of minutes. The meatless tomato sauce for pasta is ready, you can cook spaghetti and treat your family to a delicious dinner.

Gravy like in kindergarten

Delicious gravy that we all ate in kindergarten and gladly asked for more. Write down the recipe, your kids will love it. Moreover, the dish takes only 20 minutes to prepare.

Ingredients

pork pulp - 500 g;
any broth or purified water - 200 ml;
tomato paste - 70-90 g;
vegetable oil for frying;
flour - 50 g;
spices at your discretion.
a little salt.

Preparation:
Pre-rinse and dry the meat. Cut it into cubes and fry in oil in a frying pan. Separately, pour a little vegetable oil into a deep frying pan or saucepan and heat it up. Add flour to hot oil and fry until golden brown. Add to pan tomato paste and stir well. In a separate bowl, heat the broth or water without bringing to a boil. Pour the broth in a thin stream into the pan, stirring constantly. In this case, it is necessary to break up the lumps of flour. Salt and add spices of your choice. Simmer over low heat for 5-7 minutes. Add previously fried meat and simmer for 10 minutes. Gravy like kindergarten ready. Ideal for mashed potatoes, pasta and wheat porridge.

This is a simple preparation delicious dish from childhood. It was prepared, as a rule, with starch in vegetable or meat broth, sometimes even in water. Generously seasoned with tomato paste, mayonnaise or any tomato sauce. You can cook it with soy sauce, but then you don’t need to add salt. The gravy turned out to be liquid and incredibly tasty, served with cutlets or mashed potatoes. But if you want a thicker version, add flour instead of starch. Write down the best and at the same time budget recipe for a delicious gravy, which was often prepared in Soviet canteens.

Products per serving:

starch - 30 g;
any broth - 380 ml;
tomato paste, ketchup or mayonnaise - 15-20 g;
raw carrots— 95 g;
onion - 1 head.

Preparation:
Lightly fry the flour in a dry frying pan until light brown. Set aside for now. Peel and fry vegetables (onions and carrots) until softened. Dilute the starch in water, stir well and pour into the frying pan with the vegetables. Add broth with tomato paste. Delicious cafeteria-style gravy is ready.

Liver gravy for rice

When preparing gravy, the proportions must be strictly observed. Otherwise, you may not get the desired consistency of the dish. The following proportions are generally accepted: for one glass of water, broth, kefir, liquid sour cream, whey or milk, you need to take one and a half tablespoons of flour or starch.
To get a more concentrated, juicy, aromatic and thick gravy for cutlets, it is advisable to cook it in the same bowl where the cutlets were fried;
To deal with lumps, you should dissolve the flour in a small amount of water and stir well. To speed up the procedure, you can use a mixer.

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 zest. 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 you technological 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.

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 exactly hot, then instant lung formation 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 pasta, add 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 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.

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. So they will 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 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 combinations 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 crushing it reverse side 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 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. 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 in the human body cancer cells. In addition, the sauce from fresh tomatoes is a low-calorie product because only vegetables are used for cooking. 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 small quantities 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, 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 what 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 concerned about adding flour directly to the pan due to the formation of lumps, you can dilute it in a small amount first hot water or broth, and only then put it in a 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.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pasta is loved by most people who try this side dish. It goes well with cutlets and sausages, but pasta with gravy is the dish that won the hearts of tasters. Culinary experts have come up with many options for seasonings. What is involved in making pasta sauce? There are recipes with mushrooms, meat, vegetables, cheese.

How to make pasta sauce

It’s not enough to cook pasta correctly, you also need to season it deliciously. Pasta sauce will help diversify the dish and give it a completely different taste. Mushroom, tomato, cheese dressing will only improve ready dish(spaghetti, vermicelli). Sauce and gravy should not be confused: the former, in comparison, has a thinner consistency and a less rich taste. If the dressing turns out to be too watery, then it needs to be thickened with flour or starch during cooking.

Many dressings are suitable for a hearty, nutritious lunch based on different ingredients. There is even a meatless pasta sauce that will appeal to people who have given up this product. Types of thick seasoning:

Meat (from chicken, beef, pork, veal, lamb).
Vegetable sauce for pasta (tomato, carrot, zucchini, pepper, vegetable mix).
Mushroom (you can use champignons, porcini mushrooms, combine them with vegetables or meat).
Prepared on the basis of dairy, fermented milk products(cream, milk, sour cream).

A few nuances to make a good dressing:

Marinate meat before frying or braising. This way you will achieve good saturation of chicken, pork, beef with spices or softening of the fibers so that the meat product is as tender as possible.
Skin, seeds, fatty layers remove from meat.
Don't try to mix a lot of fermented milk products, otherwise you will end up with a sour mixture.

How to make pasta sauce with tomato

A bright and rich tomato dressing that goes well with the spaghetti you've prepared for any meal. What to take:

tomatoes – 4-5 pcs.;
onion – 1 pc.;
clove of garlic – 3 pcs.;
ketchup (juice or tomato paste) – 2 tbsp. l.;
sunflower oil – 3 tbsp. l.;
any red wine – 2 tbsp. l.;
sugar – 1 tsp;
salt;
pepper;
parsley.

Step-by-step instructions on how to prepare pasta sauce:

Peel the onion, chop and fry in a frying pan with sunflower oil.
Add chopped garlic and parsley to the onion and cook until they soften.
Scald the tomatoes with boiling water, remove the skin. Mash or puree with a blender.
Add the tomatoes to the vegetables in the pan. Simmer the mixture for 10 minutes.
Add ketchup and all the spices and leave to simmer for another 10 minutes. Pour in the wine at the very end.

How to make pasta sauce from sour cream

Delicate sour cream dressing with the addition chicken meat- This is an excellent option for a hearty lunch. What ingredients are needed:

meat chicken breast or pork – 300-400 g;
onion – 1 pc.;
clove of garlic – 2 pcs.;
flour – 2 tbsp. l.;
water or chicken broth – 50 ml;
sour cream - 1 tbsp.;
basil;
salt and pepper.

Pasta sauce recipe step by step:

The choice of meat depends on how nutritious the dressing you want. Chicken or pork is cut into strips and browned in a frying pan.
The onion is finely chopped and added to the meat. After the vegetable has become golden, add flour and let the whole mixture simmer.
When the composition has acquired a caramel color, add water. Stir everything and close the lid. Simmer everything for 15 minutes.
Pour in the sour cream and at the same time add the herbs and all the spices specified in the recipe. Remaining cooking time is 5 minutes. Do not overheat the gravy so that the taste of the greens does not disappear and the aroma is not lost.

Delicious sauce for pasta with milk

A simple version of the dressing is prepared quickly, it is not too expensive financially, all the ingredients are often found in every home. The seasoning goes well with spaghetti. Take this set of ingredients:

milk – 1.5 tbsp;
butter – 50 g;
flour – 2 tbsp. l.;
salt.

Step by step instructions:

Heat the melted butter in a saucepan.
Add flour, stir and fry until it turns golden brown.
After this stage, pour in all the milk and mix very thoroughly until the mass is smooth. Make sure that there are no lumps in the mixture and that a good dense structure is maintained.
After boiling, add salt and stir. The finished dressing can be served with dishes and enjoyed.

Vegetable sauce for pasta

A brightly flavored seasoning that everyone will love. Vegetable gravy is an option that is suitable even for vegetarians. What you need for vegetable dressing:

tomatoes – 400 g;
onions – 2 pcs.;
bell pepper – 3 pcs.;
zucchini – 1 pc.;
pumpkin – 100 g;
ketchup (tomato paste, thick juice) – 2 tbsp. l.;
olive oil – 3 tbsp. l.;
aromatic spices (rosemary, black pepper, basil, garlic, thyme, dried garlic) - to taste.

Recipe:

Pour olive oil into a frying pan and heat.
All vegetables need to be washed and cut into pieces. Before chopping the tomato, you need to scald it with boiling water and remove the skin.
With the lid closed, simmer all the vegetables in hot oil.
Wait until all the vegetables have softened, occasionally adding water and stirring the mixture. Add two tablespoons of ketchup and spices, simmer for a minute and remove from heat.

A versatile everyday dish that goes well with any side dish... pasta, boiled potatoes, as well as gravy for any porridge. This dish is easy to prepare, has excellent taste and a delightful aroma. And you can use any meat or mushrooms as a base.

How to make delicious chicken gravy?

Ingredients:

chicken meat (pulp) – 450 g;
onion– 125 g;
carrots – 100 g;
wheat flour – 55 g;
bay leaves – 2 pcs.;
- taste;
salt - to taste.

Preparation

When starting to prepare the gravy, cut the pre-washed and dried chicken meat into slices approximately one and a half to two centimeters in size and place in a frying pan with preheated refined oil. Let the meat brown over high heat on all sides, stirring and transfer to a saucepan or deep saucepan.

Add a little more oil to the same frying pan and add the peeled and chopped onion. Fry it, stirring for five minutes, and then add the carrots cut into small cubes or thin strips and fry for another seven minutes. We transfer the contents of the frying pan to the meat, pour in purified water heated to a boil so that it completely covers the contents and reaches a level of about three centimeters above it. Season the dish with salt, ground pepper and your favorite spices, throw in the bay leaf, and bring to a boil. Reduce the heat intensity to minimum, cover the container with a lid and simmer for forty minutes.

After this, pour in the flour diluted in a small amount of water in a thin stream, stirring continuously and intensively, and let the gravy simmer for another seven minutes.

How to properly prepare pork gravy?

Ingredients:

pork (pulp) – 650 g;
onions – 200 g;
carrots – 150 g;
wheat flour – 55 g;
– 35 g;
bay leaves – 2 pcs.;
black and allspice peas - to taste;
refined vegetable oil;
spices to choose from - to taste;
ground black pepper - to taste;
salt - to taste.

Preparation

We wash any cut of pork loin, dry it thoroughly and chop it into small strips or cubes. Then we place the prepared meat in a deep frying pan, stewpan or cauldron with heated refined oil and let it brown on all sides, remembering to stir periodically. At the same time, in another frying pan, saute the pre-peeled and chopped onion and carrots cut into thin strips in vegetable oil and transfer to the pork. Fry everything together for a couple more minutes, and then add the flour, stirring, add tomato paste and after a minute pour boiling water over everything in a volume of about five hundred milliliters. Stir the contents of the bowl thoroughly for another minute, and then cover it with a lid. Reduce the heat intensity to minimum and let the gravy simmer for thirty minutes.

After that, season it with salt and ground black pepper, throw in black and allspice peas, bay leaves, any spices to your taste and simmer the dish for another fifteen minutes. At the end of the cooking process, add finely chopped fresh herbs, mix and let the dish brew for five minutes.

How to make mushroom sauce without meat?

Ingredients:

fresh mushrooms – 450 g;
onions – 200 g;
carrots – 150 g;
wheat flour – 55 g;
purified water – 375 ml;
sour cream – 75 g;
fresh herbs to choose from - to taste;
refined vegetable oil;
ground black pepper - to taste;
salt - to taste.

Preparation

In a deep frying pan or saucepan with refined malt, sauté the chopped onions and carrots for seven minutes, then add the well-washed and chopped mushrooms and fry everything together for twenty minutes, covering the container with a lid and reducing the heat. Then dilute the flour in a small amount of water, pour the rest of the water heated to a boil into the saucepan and add the flour solution, stirring vigorously. Season the dish to taste with salt and pepper and let it boil for ten minutes. After this, add sour cream and finely chopped herbs, stir, let it boil again, and then turn off the stove and let the gravy brew for ten minutes.

Mashed potatoes are considered the most popular and common side dish in Slavic cuisine. This dish has several cooking options, so it can be prepared for almost any table. It is indispensable in children's and therapeutic nutrition, and it’s hard to come up with a more versatile side dish for serving a holiday dinner. A tasty gravy for meatless puree can make it even more satisfying and tasty, so every housewife has several in her arsenal. simple recipes homemade sauces.

Depending on the main dish to which the side dish will be served, the gravy is prepared from the most suitable products.

Tomato sauce goes best with beef goulash, and vegetable stew fragrant would be most suitable cream sauce. The gravy can have a meat base; it is this that will most advantageously emphasize the delicate taste of mashed potatoes.

Tomato thick sauce

Thick tomato paste sauce perfectly complements the taste of boiled potatoes. Thanks to its bright taste, liquid seasoning will make the puree more juicy and satisfying, even without adding meat.

Time to prepare and cook : 15 minutes
Number of servings : 6
Ingredients :

Tomato (paste or juice) - 100 ml
Onion - 3 pcs.
Carrots - 1 pc.
Water (broth) - 500 ml
Vegetable oil - 50 ml
Flour - 1 tbsp. l.
Salt - to taste
Black pepper (peas) - 3–5 pcs.
Bay leaf - 1–2 pcs.

Preparation :

Tomato sauce for mashed potatoes is ready. You can immediately pour it over the finished dish or serve the seasoning separately.

Sauce with champignons

This is a very tasty and aromatic seasoning that is ideal for a side dish of boiled potatoes. The rich mushroom aroma will highlight the taste of vegetable and fish cutlets, meat stew and other additives to mashed potatoes.

Cooking time : 30 minutes
Number of servings : 6
Required Products :

Champignons - 250 g
Tomato - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Butter - 3 tbsp. l.
Sour cream - 3 tbsp. l.
Flour - 3 tbsp. l.
Water or broth - 1 glass
Salt and spices - to taste

How to cook :

If you don't have ripe fresh tomatoes on hand, you can use tomato paste or ketchup. To prepare a more uniform consistency, the seasoning can be whipped using an immersion blender.

And for a brighter taste and aroma, you can add a pinch of dried mushrooms, crushed in a coffee grinder, to the finished sauce.

Creamy gravy with vegetables

Delicate creamy sauce is made from fresh vegetables without adding flour or starch.

To make the consistency of the seasoning thicker, it is advisable to use full-fat cream from natural milk. Vegetable cream can be used to prepare dietary gravy - this way the sauce will be less calorie.

Cooking time : 20 minutes
Number of servings : 8–10
Product Set .