Recipe for making gravy. How to prepare gravy with meat for pasta step by step recipe

If you have fried cutlets and want to improve their taste, prepare the sauce. Supplemented with gravy for the cutlets, they will become even more tender. From the collected best recipes, find a more suitable option for yourself.

The most common gravy option is using onions and tomato paste as the main ingredients. If the cutlets turn out a little dry, prepare the gravy according to this recipe and the dish will be saved.

Ingredients:

sugar - a pinch;
flour – 1 tbsp. spoon;
salt;
hot water – 250 ml;
onions – 45 g;
bay leaf – 2 leaves;
frying oil;
spices;
tomato paste – 2 tbsp. spoons;
garlic – 2 cloves.

Preparation:

Finely chop the onion, put it in a frying pan with oil, and fry until golden brown. The fire should be moderate.
Pour tomato paste into a separate container and add flour. Pour the composition with hot water. Add salt and sugar to taste, stir until smooth so that there are no lumps.
Pour the prepared mixture into the frying pan.
Simmer the sauce until thickened, stirring constantly.
3 minutes before the end of the process, place the bay leaf and dry spices.
Leave in the pan, covered, for another 7-10 minutes.

Recipe for cooking “as in a cafeteria”

If you like cafeteria-style gravy for your cutlets, this is exactly the recipe you've been looking for.

Ingredients:

flour – 1 tbsp. spoon;
spices;
bulb;
carrots – 1 pc.;
sour cream – 2 tbsp. spoons;
salt;
meat broth – 210 ml;
tomato paste – 1 tbsp. spoon;
vegetable oil or butter - 2 tbsp. spoons.

Preparation:

Peel the carrots and grate them.
Remove the peel from the onion and cut into small cubes.
Pour or melt the butter in a frying pan, place the onion, fry until golden brown.
Add carrots and simmer for about 5 minutes.
Pour broth over vegetables. If you don’t have meat broth on hand, you can pour the water in which the cutlets were fried into the frying pan and simmer for a couple of minutes. The resulting mixture is suitable for gravy.
Add tomato paste, sour cream. Add salt and season with spices. Simmer for a quarter of an hour until the vegetables are soft.
Separately, sauté the flour, stirring thoroughly with a spatula in a dry, heated frying pan until light brown. Cool. Combine with the main mixture.
Simmer, stirring constantly, until thick.

Thick sauce with flour

A very tasty gravy made with white flour. Many people know it under the name “bechamel”. This is a good option for steamed cutlets.

Ingredients:

cream – 490 ml;
butter – 55 g;
spices;
salt;
Bay leaf;
flour – 2 tbsp. spoons.

Preparation:

Place the oil in the prepared saucepan. When it melts, add flour, stir, fry. Watch the condition, the color should not become dark.
Pour in some of the cream. If you want a non-fat sauce, you can use milk. Add salt to taste.
Simmer, stirring the mixture, over low heat.
Sprinkle with spices.
Pour in the remaining cream and simmer until thickened, stirring continuously.

Gravy for fish cutlets

It’s very easy to make a gravy for cutlets from sour cream that the whole family will love. It will take just a few minutes to prepare. The composition is ideal for fish cutlets.

Ingredients:

flour – 4 teaspoons;
butter – 2 tbsp. spoons;
sour cream – 4 tbsp. spoons;
parsley;
salt;
dill;
horseradish – 2 teaspoons;
fish broth – 250 ml.

Preparation:

Place the butter in a hot frying pan and melt it. Make sure that the mixture does not burn. Sprinkle with flour, stirring constantly.
When a honey color appears, add broth. Simmer for 5 minutes.
After thickening, add sour cream with horseradish and add salt.
Leave covered for two minutes.
Sprinkle the gravy with chopped herbs and mix everything.

Mushroom sauce option

This spicy, aromatic sauce will improve the taste of any dish, and is especially good with cutlets. The sauce will turn ordinary cutlets into a festive dish, so every housewife needs to learn how to cook it.

Ingredients:

bulb;
flour – 1.5 tbsp. spoons;
dried mushrooms – 100 g;
salt;
pepper;
butter – 3 tbsp. spoons.

Preparation:

Place the cooked mushrooms in a container, add water, and leave for three hours.
Boil the mushrooms for an hour in the same liquid, strain the broth and set aside.
Cut the mushrooms into small pieces or put them through a blender.
Add flour to a hot frying pan and fry until light brown. Then add oil, pour in broth. Simmer for 5-7 minutes.
Chop the onion and fry separately until golden brown.
Add mushrooms, simmer.
Combine with sauce.
Salt, sprinkle with pepper, simmer a little.

With carrots and onions

Vegetable ingredients will help make the prepared dish more varied, its taste will become richer and brighter.

Ingredients:

water – 230 ml;
garlic – 2 cloves;
onion – 130 g;
flour – 30 g;
oil;
salt;
tomato paste – 30 ml;
carrots – 130 g.

Preparation:

Peel the vegetables. Chop the onion and grate the carrots on a coarse grater.
Place vegetables in a hot frying pan with oil and fry.
Sprinkle with flour and stir. Cook for three minutes.
Finely chop the garlic cloves and add to the roast.
To fill with water. Add tomato paste.
Boil the mixture and add salt to taste.
Mix. To cover with a lid.
Simmer for about a quarter of an hour.

By nature, a person has a desire to eat tasty and appetizing food. There are two options: either we go to the store for something tasty, or we try to prepare something on our own. I don’t think it’s worth saying that there are a great variety of dishes today, and that it will take more than one day to try them all. Do you know how to make gravy? If not, then be sure to use my simple tips.

What is gravy and what is it eaten with?

Gravy is a type of sauce, although I don't really like that definition. Still, gravy is more than a sauce. Most often it is prepared from the juice that remains after frying or stewing meat. The juice is drained, pieces of meat and a little flour are added to thicken it. But I want to talk about how to make delicious gravy from scratch, i.e. without using meat juice. Actually, see for yourself.

How to make quick gravy

My family loves gravy. I usually serve it with pasta, but that’s up to your taste. I know those who love gravy with mashed potatoes, buckwheat porridge, and pancakes. So, let's prepare the gravy like this.

Take pork or beef, cut it into pieces and place it in a frying pan. I always take the meat by eye, hoping that the gravy will turn out meaty. While the meat is fried, I cut the onion into half rings and grate the carrots. First I add carrots to the meat, fry them a little, and add onions there too. I continue to fry until the vegetables become soft. Then I transfer the mixture into a saucepan, add boiling water and cook over low heat, adding salt and seasonings to taste. As soon as the meat is ready, I start adding the next mass. In a plate, mix a small amount of sour cream, ketchup (tomato sauce) and flour. I add a little water so that the flour is well mixed without forming lumps. Gradually add the mixture into the pan, stirring constantly. I continue to cook and make sure the gravy thickens. If this doesn't happen, it means you haven't added enough flour. Pour a little more flour into a plate, dilute with water and pour into the gravy. Now everything should work out. And lastly: I always add a clove of garlic, pre-chopped, to this dish. It gives the gravy a special flavor.

How to make mushroom gravy

We will need thirty grams of dried mushrooms, two or three tablespoons of flour and vegetable oil, as well as salt, onion and pepper to taste.

So, how to cook deliciously. It’s very simple. rinse thoroughly and soak in water for about five hours so that they are thoroughly soaked. If you are short on time, then you can do something tricky: soak the mushrooms in boiled water. Although, this is highly undesirable. Please note that after soaking the mushrooms should be transferred to another plate, and then poured over them with infusion, which should be strained through several layers of gauze in order to get rid of sand. Put the infusion with mushrooms on the fire and start cooking (make the fire low).

Rinse the boiled mushrooms with warm water and then finely chop. Fry the onion in a frying pan. Prepare a dressing from flour. To do this, mix it with vegetable oil in the amount indicated just above. The dressing needs to be cooled, then pour the mushroom broth into it and dilute it. Cook, periodically removing the foam. Add chopped mushrooms and onions to the sauce, add salt and black pepper to taste and cook for another ten minutes. This gravy will be even more delicious if you add a little sour cream to it.

Well, now you know how to prepare gravy, so you can serve it to the family table at any time. Don’t forget that if you have any juice left after frying or stewing meat, don’t rush to throw it away. It’s better to do a little magic and prepare some gravy that won’t go to waste either.

Quite often, we serve a sauce with the main dish or side dish, which not only improves the taste of the dish and gives it a juicier consistency, but also increases the calorie content. In most cases, the taste of the dish, its aesthetic appearance, and sometimes quality depend on the correct choice of this liquid seasoning.

There is a proverb that fully reflects its essence: “With sauce you can eat anything, even an old shoe.” And this is actually true; with the help of this component of the dish, you can both emphasize the advantages and hide the shortcomings.

In many cuisines around the world, this liquid seasoning is given great importance. Hot, sweet, sour, tart, spicy... how many of them actually exist - probably no one even dared to count.

Of course, you can now buy many varieties of them in the store. But it’s always nice to make them yourself. Moreover, as much as needed. Since there are many of them, each time you want to eat a different dish with a different one. Therefore, I made as much as needed for the dish, and for the next one, you can prepare another one. I bring to your attention some of the sauces popular in the cuisines of different nations, which you can easily prepare at home.

1. "Tomato"

Chop a couple of cloves of garlic, finely chop the dill and parsley. Take as much ketchup as you want to get the product, add two tablespoons of olive oil. Add chopped herbs and garlic. Salt and pepper to taste.

If you like it spicier, add a little red hot pepper. Mix everything until smooth.

2. “Mushroom”

Boil fresh or frozen mushrooms in salted water, about 150-200 g. Cool them and chop them very finely. Add 2 tbsp. spoons of sour cream and the same amount of mayonnaise. If you don’t like mayonnaise, then you can only add sour cream, but not 2, but 4 spoons. A little horseradish wouldn’t hurt either, add two spoons of it too. Salt and pepper to taste.

3. “Garlic”

Mix two eggs, 4-5 cloves garlic, 1 tbsp salt. spoon and black pepper (to taste). Beat everything in a blender. Continuing to beat, gradually add 1 or 2 tbsp. spoons of vegetable oil. Then squeeze the juice of half a lemon into the mixture. Mix. Add 1/3 cup of kefir. Serve immediately with the dish.

Since the sauce contains fresh eggs, it is not recommended to store it. Use only freshly prepared.

4. "Tatar"

Grate the pickled or pickled cucumber. Chop a small onion as finely as possible and pour boiling water over it to remove the bitterness. Let stand for 2-3 minutes, drain the water. Chop the parsley, about a tablespoon.

Mix the prepared ingredients with 100 grams of sour cream or mayonnaise and a tablespoon of chopped horseradish. Salt and pepper to taste. If you make it with sour cream, then add 1 tbsp. spoon of olive oil.

5. "Cheese"

We will need processed cheese. Put it in the freezer for 30 minutes and then rub it on a fine grater, this will make it rub much easier. Add 2 cloves of chopped garlic to it. Season with mayonnaise and pepper to taste. You can add chopped dill.

6. “Cheese” - 2

100 gr. grate hard cheese on a fine grater. Add 3 tbsp. spoons of sour cream, 2 teaspoons of horseradish, 150 gr. mayonnaise, dill and parsley. Black and red pepper as desired.

7. "Olive"

Mix 100 grams of mayonnaise with chopped olives, you will need 70 grams of them. Add 1 clove of garlic and 1 dessert spoon of lemon juice. Salt and pepper to taste. Mix everything.

8. "Vitamin"

Grind two cloves of garlic, dill, parsley, basil and cilantro (optional), you can add other herbs. Add 2 tablespoons of kefir, mayonnaise and sour cream. Add salt and pepper to taste. If you like it spicier, add red hot pepper.

9. “Vitamin” - 2

Prepare a cucumber, 4 radishes with young tops, any greens (parsley, dill, basil, spinach, sorrel). If the cucumber has a hard skin, remove it. We cut everything and place it in a blender bowl. Beat into puree. Add a glass of sour cream, salt and pepper to taste, garlic and red pepper, if desired. Let's knock it down again. This sauce can be served with both meat and chicken.

10. "Orange Spicy"

Squeeze the juice from the orange, we will need 50 ml. or two tablespoons. Add a dessert spoon of Dijon mustard. Stir everything well, then add olive oil a little less than half a glass. Mix until smooth. Serve with fish.

11. “Mustard-honey”

2 tbsp. spoons of mayonnaise, 2 tbsp. spoons of sour cream, 2 tbsp. spoons of Dijon mustard, 1 tbsp. Mix a spoonful of honey until smooth. Add 1 teaspoon of lemon juice, 1 clove of chopped garlic and 1 tbsp. spoon of olive oil. Add salt and pepper to taste. Mix all.

12. “Beetroot”

Grate one boiled beet on a fine grater. Either grate one small onion on a fine grater or finely chop it. Also grate one pickled cucumber. Mix beets with onions and cucumbers. Add 2 tbsp. spoons of grated horseradish, 100 grams of mayonnaise or sour cream, salt and ground black pepper to taste.

European sauce recipes

1. "Provencal"

Beat one raw yolk, 10 g, at low speed until foamy. mustard, a pinch of salt and a pinch of sugar. Add 1 tbsp. a spoonful of lemon juice, and continuing to whisk, pour in 100 g in a thin stream. olive oil. Beat until the mixture turns white. If desired, add chopped parsley, or basil, or tarragon to the finished sauce. Or you can add several herbs at once.

2. "Andalusian"

Grind one small onion, add 100 g to it. mayonnaise, 1 tbsp. spoon of lemon juice, 2 tbsp. spoons of ketchup and 1 teaspoon of cognac. Mix everything until smooth. Add red hot pepper to taste.

3. Pesto

Prepare 100 ml. extra virgin olive oil, bunch of basil, 2 cloves of garlic, 50 gr. Parmesan cheese, 50 grams of pine nuts and the juice of half a lemon. Place everything in a blender bowl and blend until smooth. Serve this sauce well with any pasta, pizza, or baked vegetables.

4. “Vinaigrette”

1 tbsp. Mix spoons of wine vinegar with 3 tbsp. spoons of olive oil, add salt and pepper to taste. Used as a salad dressing.

5. “Vinaigrette with mustard”

Mix 1 tbsp. spoon Dijon mustard with olive oil until smooth, add wine or balsamic vinegar and ground black pepper.

6. "Caesar"

7. Aioli

Grind 3 large cloves of garlic, add fresh yolk, mix. Pour in 2/3 cup olive oil in a thin stream and whisk until smooth. Slowly add 1 teaspoon of lemon juice. Beat until it becomes mayonnaise. Serve with meat, fish or salad.

8. "Gribish"

Boil 3 eggs, finely chop the whites. Grind the yolks with a tablespoon of Dijon mustard. Continuing to stir, pour in a glass of olive oil in a thin stream. Add a tablespoon of vinegar or lemon juice. Grate 50 grams of gherkins on a coarse grater. Add chopped gherkins and egg whites to the mixture. Mix well until smooth. Add salt to taste, herbs if desired. Serve with salad or hot fish.

9. "Tartar"

Boil two eggs, separate the whites from the yolks. Grind the boiled yolks with two raw yolks and 40 g until smooth. Dijon mustard. Continuing to stir, add 5-6 tbsp. spoons of olive oil. Cut one pickled cucumber, two or three tablespoons of pickled mushrooms and egg whites into very small cubes. We will need another tablespoon of finely chopped green onions, which we also combine with the chopped ingredients. Now add 5 tablespoons of sour cream, combine everything and mix. Add salt and pepper to taste.

“Tartare” is served with meat and fish dishes, as well as with vegetables.

10. "English mint"

Grind fresh mint so that when crushed you get three tablespoons. Add two tablespoons of sugar, one tablespoon of vinegar and 3-4 tablespoons of boiled cold water. Mix everything and leave for two to three hours to let it brew. This sauce is good for any fish and meat dishes.

11. "Muzhdey"

Peel the head of garlic and chop through a press. Dissolve garlic in half a glass of chilled meat or chicken broth. If there is no broth, then water will also work. But then you will need to add two tablespoons of vegetable oil. Add salt to taste (less than a teaspoon of salt). Let it brew. Pepper. both ground black and red are added primarily according to desire. and of course to taste. Serve with meat and fish dishes.
12. "Swedish"

100 gr. Mix salad mayonnaise with the same amount of apple jam. Add 5 tbsp. spoons of grated horseradish. Mix everything and put it in the refrigerator to infuse.

Oriental sauce recipes

1. "Curry"

Place 1 tbsp in a glass of kefir. spoons of sour cream and mayonnaise. Add 0.5 teaspoon of curry mixture, red and black pepper to taste, 2 cloves of chopped garlic and 0.5 tbsp. spoons of vinegar. Mix everything until smooth. Place in the refrigerator to steep. Store it there.

2. “Turkish spicy”

Place 2 small onions, half a glass of chopped tomatoes, one sweet bell pepper, 2 tbsp. spoons of olive oil, salt, red and black pepper to taste. Stir, add one teaspoon of ground coriander, chopped cilantro and dill, and one teaspoon of lemon juice. Grind all the ingredients until they are in the form of small pieces. Serve with meat and fish.

3. “Sauce for manti”

I already told you how to cook it in one of the notes. But now I’ll tell you how to prepare a quick sauce for them. Pour half a glass of full-fat kefir and the same amount of full-fat sour cream into a bowl. Add chopped garlic and chopped herbs to taste. Let stand for 20-25 minutes and serve the infused product with the manti.

4. “Georgian Pesto”

Place a bunch of parsley and cilantro into a blender bowl, add 3-4 cloves of garlic and one bitter green capsicum, seeded. Beat. Add a tablespoon of walnuts, 1 teaspoon of vinegar and 1 teaspoon of suneli hops. Add salt to taste. Beat again. Let stand for 20-30 minutes.

5. “Quick chutney”

Take a glass of gooseberries, remove the stems and chop with a blender. Add 3-4 cloves of garlic, two tablespoons of dill, a tablespoon of walnuts, a small piece of ginger. Mix everything, add salt and pepper to taste.

Actually, chutney sauce should be boiled. But we have quick recipes, so we leave the boiled chutney for the next selection.

6. “Satsebeli”

Grind a bunch of cilantro. Add to it 2-3 cloves of chopped garlic, 1 teaspoon of suneli hops, 0.5 teaspoon of vinegar and a pinch of ground black pepper. Then add 1 teaspoon of adjika. Stir the mixture until smooth, you can even crush it with a masher, and add tomato paste. I add 1 cup if adding store bought. then you need to add less and add boiled water. If the paste turns out thick, then in any case you need to add water. As much as you want. Add water gradually, achieving the desired consistency. Let the sauce sit in the refrigerator for 1-2 hours.

7. "Chermoula"

Using a grater, grate the zest from the lemon, then squeeze out the juice. We will need 4 tbsp. spoons. Cut 10 sprigs of cilantro and parsley and put them in a blender bowl, and put 4 cloves of garlic there. Crush two teaspoons of coriander and three teaspoons of cumin in a mortar and add to the greens. Grind the contents, add 4 tbsp. spoons of olive oil, 4 teaspoons of paprika, lemon juice and zest. Add salt to taste and mix everything.

This option is used both as a seasoning and as a marinade for fish.

8. "Achuu tatymal"

Spicy sauce for whites, dumplings, lagman and manti. Grind two heads of garlic using a blender or garlic press, add 1 or 2 red capsicums. Pre-clean it from seeds. Pour in half a glass of hot oil and leave for an hour or two.

9. "Tonkatsu"

Stir 1-1.5 tbsp in two tablespoons of Worcestershire sauce. a spoonful of sugar until it dissolves completely. Add a teaspoon of oyster sauce, or two teaspoons of soy sauce. Add two tablespoons of ketchup. Mix everything. You can sprinkle with white sesame seeds. Served with meat dishes.

10. “Oriental mayonnaise - tum”

Crush 3-4 cloves of garlic with one teaspoon of salt into a paste. Add the juice of half a lemon. Place everything in a blender bowl and beat in the egg. When the mixture lightens, very slowly pour in 1 cup of olive oil. You can add more, the consistency of the finished product will depend on this. Mix everything until smooth. Serve with any meat dishes.

11. “Soy-garlic”

Chop 2-3 heads of garlic. Pass through a garlic press. Pour in soy sauce and let it brew. Serve with meat dishes and rice.

12. "Tahini"

Grind 1 cup sesame seeds in a coffee grinder, add 3 tbsp. spoons of sesame or olive oil. Stir and let it brew.

Today we looked at the so-called “quick” sauces for dressing salads and for additional seasoning to the main dish. There are many more tasty varieties that first undergo some kind of heat treatment. We specifically did not touch on them today. Just as we didn’t touch on those options that are one of the main components of the prepared dish. This is, for example, the famous Bechamel, and others like it.

I will talk about these and other options in one of my next posts. And in today’s material, you will easily find a sauce for every day that you can prepare in a matter of minutes.

Bon appetit!

In cooking, gravy is often used, which is a sauce that is used to add flavor, enhance taste and to enhance the main dish. There are a huge number of recipes for making gravy.

The simplest and most well-known to many housewives is gravy using flour. We will tell you step by step how to properly prepare gravy with flour and other ingredients in the article.

Take a small saucepan, add a little milk to it, which needs to be diluted 1/3 with water. Bring to a boil over low heat, add salt, butter and spices of your choice. In a separate plate, stir 1 tablespoon of water in a small amount of water until the consistency is homogeneous so that there are no lumps. Slowly pour the resulting mixture into the gravy, place the pan on low heat and simmer until it thickens. Some housewives replace milk with sour cream, and the proportions of the components can be chosen at your discretion. Some people like a thinner gravy, while others like it thicker. You can make a delicious tomato sauce by adding a little tomato paste or fresh tomatoes.
To prepare the gravy, you can use another method - take a frying pan, pour vegetable oil into it, add a tablespoon of flour from it and fry over low heat. Add sour cream to the mixture and mix well. Now add water or a little meat broth and bring the gravy to a boil. Then salt and pepper to taste and add tomato paste.
If you prefer mild, creamy flavors, you can use the following gravy recipe. Take 500 cm of cream and stir 2 tbsp in it. flour. Pour the resulting mixture into a cold frying pan - it should have high edges so that the gravy does not boil away during stewing. Turn on the heat and gradually heat the frying pan. We take about 200 grams of cheese and grate it, then add it to the gravy. We also send 2 cloves of finely chopped garlic there. The sauce should simmer with continuous stirring until the cheese is completely dissolved.
You can prepare gravy with herbs and vegetables. To do this, fry the onion in a frying pan until caramel-colored, add carrots to it and fry until the oil turns orange. Now add finely chopped tomatoes and simmer until done. We dilute a tablespoon of flour in half a glass of water and add it to the prepared gravy, boil it and add finely chopped herbs and spices. You can stew pork or beef in the resulting gravy.

How to properly prepare gravy with flour, using mushrooms or meat, which goes well with many dishes? Fish, potatoes, spaghetti, pasta or porridge can be enhanced with such a hearty and tasty gravy. It not only gives incredible taste, but also makes the dish juicy.

Ingredients for making gravy

One carrot.
800-1000 ml of broth.
A couple of tablespoons of sour cream.
1 medium onion.
1-1.5 tbsp. tomato paste.
Seasonings are at your discretion.
Salt.
Sunflower oil.
Greenery.
2 tablespoons flour.

Gravy recipe

Chop the onion into small cubes and grate the carrots on a coarse grater. Fry vegetables in vegetable oil.

Add sour cream and tomato paste, and then pour in the broth.

In another frying pan, you need to fry the flour in advance until it has a caramel color, and then cool it. Now add the flour to half a glass of cold water and pour the resulting mixture in a thin stream, slowly, into the broth. Do not forget to continuously stir the gravy until it thickens completely, and make sure that it does not burn.

Add salt to taste, finely chopped herbs and seasonings, simmer over low heat for about 10 minutes. If you like garlic, you can add it at the end.

Important! To avoid burning of the gravy, it is recommended to use dishes with a thick bottom. To prevent lumps from forming from the flour, it must be fried in a frying pan until creamy.

If you prepare gravy with mushrooms (can be used in

Tip #3. How to prepare aromatic gravy for cutlets, meatballs and meatballs

Any gravy will make your dish juicy, appetizing and nutritious. It is suitable as an additive not only for fish, meat, chicken, liver, but also goes well with a simple side dish in the form of porridge, spaghetti or potatoes.

As you already understand, flour is needed to thicken the gravy, and herbs, garlic, spices, and herbs are used to improve the taste. Remember that the main purpose of gravy is to enhance the taste of the dish, but not to overwhelm it.

How to cook:

For cutlets and other minced meat dishes, standard white sauce is ideal. To do this, you need to melt the butter in a frying pan and add a tablespoon of flour to it - you need to sauté until it turns yellowish. Heat over low heat until the gravy thickens. To avoid lumps, you need to stir the sauce thoroughly. After this, add spices and herbs. You can enhance the taste of the gravy with sautéed vegetables: grated carrots, bell peppers, finely chopped onions.
There is another interesting recipe for making gravy. If, after cooking meat or chicken in the oven, there is any rendered fat and liquid remaining, this will be an excellent base for gravy. You need to carefully scrape off what remains on the baking sheet with a spatula, pour in a couple of glasses of warm water and mix well. Carefully pour the mixture into a thick-bottomed bowl or frying pan. Take ¼ cup of flour and stir it in cold water - you should get the consistency of liquid sour cream. It is convenient to beat the mixture with a blender, and then the gravy will be without a single lump. Now you need to pour the diluted flour into the frying pan and mix well. All that remains is to bring it to a boil and until it thickens, stirring constantly so that it does not burn. Season with salt and spices, add herbs and garlic to your liking. The gravy is ready.
There is a very tasty sauce made from vegetables and mushrooms that will enhance the taste of buckwheat porridge or pasta. Take a couple of onions, chop finely and sauté in sunflower oil until golden brown. Grate the carrots on a coarse grater and place in a frying pan. We chop the mushrooms and you can take chanterelles, champignons or oyster mushrooms. Stew together with vegetables. Place the finely chopped tomatoes in a frying pan and simmer until tender for about 15 minutes. While the gravy is preparing, you need to dilute ¼ cup of flour in cold water to make it look like sour cream and beat with a blender so that there are no lumps. Carefully pour the mixture into the frying pan with the gravy, stirring constantly. Simmer for another 5-7 minutes, then add salt, spices, and herbs. Delicious gravy is ready.
If you are preparing meatballs or meatballs, then the gravy can be prepared in the same frying pan with them. About 15 minutes before the meatballs are ready, take ¼ cup of flour and stir in cold water until it reaches the consistency of sour cream. Add a little cream or sour cream and mix well. Salt, pepper and pour the mixture over the meatballs - now all that remains is to simmer the gravy with the lid closed for about 15 minutes on low heat.

We invite you to find out a delicious recipe for making meat gravy with vegetables, which will take very little time to prepare. It can be served with your favorite side dishes: potatoes, spaghetti, any porridge.

The recipe is interesting because the ingredients of the gravy can be varied according to your taste preferences.

Ingredients for making meat and vegetable gravy

400-500 grams of meat (you can take pork, beef, veal, chicken fillet).
50-70 grams of tomato paste or ketchup. During the summer months, you can use peeled tomatoes.
150-200 grams of sour cream.
A couple of bell peppers.
1 carrot.
1 large onion.
Vegetable oil for frying.
Salt and spices to taste.
A few cloves of garlic.
Greenery.

Scheme for preparing meat gravy with vegetables

First, let's prepare the ingredients. Peel the vegetables and cut them as you like - into cubes or strips. We recommend cutting the bell pepper into larger pieces so that its flavor in the dish is more pronounced, if you like it. Finely chop the garlic and herbs. Carrots can be chopped or grated on a coarse grater.
Heat the sunflower oil in a frying pan and first add the onion, saute it until transparent, then the carrots and bell pepper. Instead of tomato paste, feel free to use fresh tomatoes. Pour boiling water over the tomatoes to remove the skin easily. Chop the tomatoes with a knife or in a blender and simmer with the vegetables. You can safely experiment with your favorite vegetables, adding them at your discretion. Green beans, zucchini, cauliflower - add vegetables to your taste and come up with special gravy recipes. Onions, bell peppers and green beans go well with chicken fillet. Pork goes well with carrots, onions, peppers, and tomatoes.
While the vegetables are stewing, let's start with the meat. We wash the pork, cut it into plates, beat it with a hammer and cut it into small oblong pieces. Now we add the meat to the vegetables and simmer until done.
Add a little water and sour cream to the pan and continue simmering, stirring the ingredients occasionally. Salt, pepper and cook for 15-20 minutes.
At the end, we season the gravy with garlic and herbs and we have a fragrant, hearty, thick gravy that goes perfectly with potatoes, rice, buckwheat, millet, and pasta. Chicken gravy goes well with pasta, potatoes, rice, and oatmeal.

Important! It is important to fry the bell pepper well with the vegetables so that it does not crunch in the finished gravy. You should also beat the meat well so that it is tender and soft and cooks quickly.

The gravy is ideal for main courses, and can be prepared in different ways.

We have already talked about thinner gravy options, and now we propose to find out a more satisfying dish due to its thickness.

Ingredients for preparing thick gravy with meat

400-500 grams of pork.
2 tablespoons flour.
200-250 grams of pork.
A tablespoon of tomato paste.
A few cloves of garlic.
Sunflower oil for frying.
Salt pepper. Spices to taste.
Greenery.

Technology for preparing thick gravy with meat

Let's take care of the meat first. It needs to be washed under running water, cut into plates, thoroughly beaten with a hammer and cut into small oblong pieces. You can beat already chopped meat, but this procedure will take more time.
Pour vegetable oil into a frying pan, heat it well and send the prepared pork there. Add your favorite spices to it. It is not recommended to salt the meat at the beginning of frying, as it will lose a lot of cell juice and become tough.
Place a mixture of sour cream and tomato paste in a saucer, add water and flour - all this can be blended with a blender so that there are no lumps from the flour. Water can be safely replaced with meat broth. Salt and pepper.
We send the finished mixture to the meat, mix well, close the lid, reduce the heat and simmer over low heat. It is important to stir the gravy frequently to determine the degree of thickening and prevent burning.
Cook the dish for about 15 minutes, season with garlic, herbs and bring to taste. Serve the gravy with rice, buckwheat, pasta, potatoes, and vegetable stew. Mashed potatoes are perfect too.

Important! If you don’t have tomato paste at home, you can safely replace it with fresh tomatoes or ketchup, which you always have in the refrigerator.

If there is no sour cream, then a couple of spoons of mayonnaise will also work.

Any gravy will perfectly complement your favorite food. If we talk about main courses, the gravy goes perfectly with fish, meat, chicken, liver, seafood, and cereals. With gravy you can diversify your usual diet and come up with interesting combinations. It can be prepared from a wide variety of products that you always have on hand at home. You can find a huge number of gravy recipes, and they differ from sauces in that they are served along with the main dish.

We invite you to find out the most popular gravies that will make your favorite dishes more filling, aromatic and tasty.

This gravy can be served with rice, oatmeal, mashed potatoes, buckwheat, and pasta. Mushrooms should be washed well in running water to remove impurities and dirt. If the mushrooms are dried, then they are pre-soaked in water and boiled. For fresh champignons and oyster mushrooms, these steps do not need to be performed. Cut the mushrooms into plastic pieces and the onions into cubes or half rings.

Add a slice of butter to a hot frying pan, melt and add the onion. When it turns caramel color, add the mushrooms - now fry everything for about 10 minutes. Sprinkle the dish with a tablespoon of sifted flour (you can directly from the sieve over the frying pan - this way there will be no lumps), add a little cream or sour cream and simmer for a few more minutes. Salt, pepper, adjust to taste. Season the porridge or mashed potatoes with gravy, sprinkle with herbs and serve.

Potato gravy

For lovers of fish dishes, potato gravy is perfect. Take a thick-bottomed dish (cauldron, stewpan), pour vegetable oil into it and heat it. Add a teaspoon of cumin and cook until slightly darkened.

Place the peeled and chopped potatoes into a saucepan, add a pinch of turmeric and red hot pepper, then fry for about 10 minutes. Now you need to add water, add salt and after boiling, simmer for 15 minutes. You need enough water to cover the potatoes a little. Next, add a little fermented baked milk, a pinch of coriander and simmer until done. When the dish is ready, it needs to be seasoned with finely chopped pickled cucumber.

Vegetable gravy goes well with any pasta. It also goes well with all types of meat. For this gravy, peel and chop the onion, fry it in vegetable oil until transparent. Pour boiling water over the tomatoes and remove the skin, then grind them in a blender and send them to the vegetables.

You can use tomato juice instead of tomatoes. Add your favorite herbs and spices to the gravy. Turmeric, basil, and oregano go well with vegetables. When the gravy is ready, add a little cream and simmer a little more. For those on a diet, cream may not be added.

Yesterday's porridge or pasta will go well with this gravy, and you won't notice any differences from a freshly prepared side dish. In the summer months, you can safely experiment with seasonal vegetables, inventing new combinations. And you can easily discover a new recipe for delicious gravy.

Gravy for meat

How to properly prepare gravy with flour? You need fresh vegetables to make a delicious gravy for your meat. Heat a frying pan, pour oil and fry the chopped pieces of meat. In another saucepan, heat the butter and sauté the onions and carrots in it. You can add bell pepper cut into strips. After 5-7 minutes, add finely chopped tomatoes, peeled.

When the vegetables are almost ready, add a couple of tablespoons of pre-sifted flour. Mix the mixture well and add a glass of water. When the vegetable gravy boils, put the fried meat into it and cook the gravy for about 35 minutes. At the end, we bring the gravy to taste with spices, add some salt and add a few cloves of chopped garlic to give the dish spiciness and an incredible aroma. If you like spicy food, you can add a little chili pepper to the dish. It is recommended to serve the dish hot, sprinkled with herbs.

Meat-free gravy can transform any side dish, making it more juicy, tasty and aromatic. At the same time, this dish boasts minimal calorie content and ease of preparation. You can afford it during fasting or during a diet. There are plenty of ways to prepare gravy without meat, so that you can constantly pamper yourself and your loved ones with new light and healthy dishes.

Gravy without meat can be just as nutritious as with meat. To do this, it includes mushrooms or legumes, which contain a large amount of protein. In addition, you can use full-fat dairy products as a base for meatless gravy - then the side dish will be very satisfying.

If we are talking about a light dish, then it is better to opt for vegetable gravy without meat. It can be prepared with tomatoes, onions, carrots, bell peppers, zucchini and eggplants. All these vegetables are quite juicy, so you don’t even need to add sauce to them. But if you really want to, then cream, yogurt, sour cream, milk, tomato paste, ketchup, mayonnaise, chicken eggs, etc. are ideal for these purposes.

You can supplement the meatless gravy with hard or processed cheese, fresh or dried herbs, aromatic seasonings, roots, etc.. It is enough to simmer it all in one saucepan, frying pan or slow cooker, and then pour the resulting sauce over the pre-prepared side dish. Gravy without meat can be thin or thick - it depends on the ingredients chosen, the amount of water and flour added.

Meatless gravy is used for rice, various cereals, pasta, boiled potatoes and mashed potatoes.

Secrets to making the perfect gravy without meat

Gravy without meat is tasty and satisfying, but at the same time very economical. Even a minimal amount of ingredients will make a gorgeous, aromatic sauce for any side dish. The special secrets are how to make gravy without meat, no, but the following cooking notes may help in the process:

Secret No. 1. The best way to thicken gravy without meat is to add a little flour. It can be fried with oil or mixed with water for pouring. This must be done very carefully so that there are no lumps left.

Secret No. 2. To make the meatless gravy more tender, you can fry all the ingredients in butter rather than vegetable oil.

Secret No. 3. As spices for meatless gravy, use fresh and dried garlic, horseradish, fresh and dried herbs, bay leaves, sweet paprika, peppercorns (black and allspice), ginger, parsley or celery roots.

Secret No. 4. You can brighten the taste of meatless gravy using citric acid and vinegar, lemon juice or brine if a sour sauce was originally planned. If, on the contrary, you need a sweet or neutral gravy, then you should add a little sugar to it.

Secret No. 5. It is recommended to prepare gravy without meat in wide dishes with a thick bottom (pots, pans, cauldrons) then the food will not burn and it will be easy to mix. Also be sure to close the lid while extinguishing and reduce the heat.

One of the easiest homemade meatless gravy options. The sauce turns out to be very juicy and aromatic. If you find the tomato paste too sour, simply add a little sugar to the gravy along with the rest of the spices. Any other tomato sauce will also work. Instead of vegetable broth, you can use plain water and adjust the amount of flour depending on the desired thickness. It will also depend on the infusion time of the gravy - the longer it sits under the lid, the thicker it will be.

Ingredients:

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

Cooking method:

Heat the oil in a frying pan and fry the onion until golden brown.
Add tomato paste to the onion, stir and fry for another 2-3 minutes.
Mix flour with chilled broth and pour into a frying pan.
Season the gravy with salt and pepper to taste, throw in bay leaves.
Bring the meatless gravy to a boil, remove from heat and let sit for a little while.

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Thick, meatless cheese sauce is perfect for any side dish. Fragrant spices and a milk base will help turn even the simplest pasta into a delicious pasta. It’s best not to just pour sauce over them, but to simmer them a little in the gravy. 2-3 minutes is enough. If desired, you can use pieces of meat or seafood separately. Before you make the meatless pasta sauce, you need to remove the milk and butter from the refrigerator and let it come to room temperature.

Ingredients:

1 glass of milk;
2 tbsp. l. flour;
2 tbsp. l. vegetable oil;
50 g butter;
200 g hard cheese;
1 tsp. dried basil;
½ tsp. caraway;
Salt pepper.

Cooking method:

Grease a frying pan with vegetable oil and pour flour into it.
Fry the flour until golden brown.
Pour milk into the pan in a thin stream, stirring the gravy constantly.
Grate the cheese and add it to the rest of the ingredients when the gravy boils.
Soften the butter and add to the gravy, add cumin and basil.
Bring the meatless gravy to a boil again, add salt and pepper to taste.
Drizzle hot sauce over pasta immediately after cooking.

Vegetable gravy is not only tasty, but also very healthy. Together with buckwheat porridge, such a dish can be considered the standard of proper nutrition. The composition of vegetables can be changed at your discretion, for example, by adding zucchini, cauliflower or white cabbage, eggplant, parsley root, etc. Both fresh and dried herbs are suitable for decoration. If necessary, tomatoes can be replaced with tomato paste in the amount of one tablespoon. Before adding to the gravy, it must be diluted with water.

Ingredients:

2 tomatoes;
1 carrot;
2 cloves of garlic;
1 onion;
1 stalk of celery;
1 bell pepper;
2 tbsp. l. vegetable oil;
Greenery;
Salt pepper.

Cooking method:

Peel the onion, carrots, bell pepper and celery and cut into small cubes.
Finely chop the greens and garlic with a knife.
Scald the tomatoes with boiling water and remove the skin from them, also cut into cubes.
Grease the multicooker bowl with vegetable oil and heat it well in the “Baking” mode, add onions and garlic.
Fry the onion and garlic for 10 minutes, then add the carrots and bell pepper.
Next, add the celery to the slow cooker, mix well and fry for another 5 minutes.
Add salt, pepper and tomatoes to the vegetables, close the multicooker lid and change the mode to “Stew”.
Cook the gravy without meat in a slow cooker for 20 minutes, if necessary, add a little water during the simmering process.
Sprinkle the finished gravy with herbs and serve.

Mushroom gravy is a thick, aromatic sauce that, when paired with potatoes, will earn the most flattering reviews from household members. Other mushrooms are also suitable for its preparation, so instead of champignons you can take oyster mushrooms, honey mushrooms, porcini mushrooms, etc. The gravy without meat with mushrooms will be very tender if you replace the sour cream with heavy cream, but this will significantly increase the calorie content of the dish. After preparing the mushroom sauce, it is better to let it sit for a while under the lid so that all the ingredients are saturated with the aromas of the spices.

Ingredients:

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

Cooking method:

Grate the carrots on a coarse grater and cut the onion into small cubes.
Rinse the champignons thoroughly and chop into cubes.
Grease a frying pan with oil and fry the onions and carrots for 7 minutes.
Add mushrooms to the vegetables and simmer everything together under the lid for another 20 minutes.
Pour a small amount of cold water into a bowl and add flour, mix thoroughly.
Add the remaining water to the resulting mass and mix again, pour the liquid over the mushrooms.
Season the gravy with salt and pepper to taste, then close the lid of the pan again and simmer everything together for 10 minutes.
Add sour cream to the sauce, stir gently until smooth, and close the lid again.
Simmer the meatless gravy in a frying pan for another 10 minutes, then remove from heat and use as intended.

Now you know how to prepare meatless gravy according to the recipe with photo. Bon appetit!