Kindergarten recipe for gravy. Goulash with gravy

The thickest, most aromatic and tastiest goulash with a delicious gravy, just like in kindergarten, is an excellent addition to any side dish. The dish can be served with buckwheat, pasta, potatoes, vegetable preparations, rice, etc. This combination turns out to be truly satisfying and nutritious. At the same time, the density and tenderness here are simply captivating. It is not surprising that such a delicacy is often a favorite on the kindergarten menu. After all, not only adults, but also children cannot refuse it.

Cooking time – 1 hour 10 minutes.

Number of servings – 8.

Ingredients

To prepare a delicious goulash with a delicious gravy according to a recipe that literally everyone has known for many years and resembles a tasty dish, just like in kindergarten, you will need to prepare the following ingredients:

• beef pulp – ½ kg;
• bay leaf – 2 pcs.;
• onion - 1 head;
• sour cream – 1 tbsp. l.;
• pickled cucumber – 1-2 pcs.;
• tomato paste – 1 tbsp. l.;
• flour – 1 tbsp. l.;
• water – 1 l;
• salt – ½ tsp;
• vegetable oil – 4 tbsp. l.;
• ground pepper and goulash seasoning - to taste.

How to cook delicious goulash with delicious gravy, just like in kindergarten

It’s very easy to prepare delicious goulash with a delicious gravy, just like in kindergarten. You only have to cook this recipe once – and it will remain in your culinary collection forever!

1. First, prepare the meat. Rinse it in running water. Dry slightly with paper towels to remove all excess moisture. Cut the beef into very small pieces.

1. Take care of the onions. Clear it. Rinse in water and dry. Chop the vegetable with a knife so that the end result is fine crumbs.

1. Pour refined vegetable oil into a cauldron or pan with thick walls and a bottom. When it is hot, place small pieces of beef in it. Simmer the meat over medium heat for literally 3 minutes.

1. When the pieces of beef change color, become lighter, and juice is formed, add the chopped onions into the container. Simmer everything together until the liquid evaporates. Don't forget to stir the mixture from time to time to prevent the food from burning.

1. Pour room temperature drinking water into the mixture. The liquid should completely cover the food. The container is closed with a lid. Simmer the mixture under it until the meat is ready. This will take approximately 50 minutes.

1. Meanwhile, grate the salted or pickled cucumber on a coarse grater. Send to beef. Simmer everything together for another 10 minutes.

Gravy for children 1 year and older is the best source of all the proteins and vitamins necessary for a growing body. The variety of recipes allows caring mothers to choose the most suitable recipe for their child, taking into account his taste preferences, the presence of allergic reactions to a particular product, etc. In addition, this is an excellent option for preparing a nutritional supplement that enhances the taste of side dishes such as porridge , pasta, puree. After all, not every child, even at such an early age, has the desire to eat ordinary porridge with butter.

The body of a one-year-old child already produces the same enzymes as an adult, but in smaller quantities. Therefore, the question of how and what to prepare gravy for children should be treated with special responsibility. It is not recommended to fry the ingredients in a lot of oil, add a lot of spices and use fatty meat and fish.

Based on preparation methods, gravy for children can be divided into four types:

To make gravy in the form of a sauce, you should add a little sour cream, cream or flour to add thickness, which is not very suitable for children aged 1 year; a similar recipe is more suitable for children over 2 years old. At the same age, you can introduce gravy from cutlets if the child does not eat cutlets.

Hedgehog meatballs with rice

Nutritional value, advantages and disadvantages of baby gravy

It is a well-known fact that meat and meat gravy contain a considerable amount of protein and beneficial minerals, so the benefits of such dishes and products are simply invaluable for children aged 1-2 years.

Advice from a pediatric nutritionist: the introduction of meat products and gravy into a child’s diet should occur gradually and with extreme caution. It is important to ensure that your child does not have an allergic reaction to beef or chicken dishes. Turkey meat is considered the most suitable at this age; it is hypoallergenic and very nutritious.

Many doctors and nutritionists advise introducing meat dishes prepared by steaming or boiling into the diet of children, starting from 8 months, in ground form, and from 1-2 years - in full form. For the first time, the daily dose should not exceed 1 teaspoon of the product in order to monitor the body’s reactions. If all is well, then the daily intake of meat dishes can be increased, and by the end of the first week the portion increases to 5 spoons.

The main disadvantage, as with any product, is that you cannot overfeed your child with gravy; excessive consumption is more likely to have a negative impact on the child’s body, which is still adapting to the new menu, than to have any benefit.

We prepare delicious meatballs for children

Gravy intended for children over 1 year of age - recipes and preparation methods

Not all children a year know how to chew food, especially when it comes to meat, so mothers give gravies the appearance of a sauce or try to prepare them based on meat broth from chicken or turkey, adding them to the side dish. After one and a half years, you can already introduce meatballs in gravy, gravy from cutlets, and poultry cutlets themselves (chicken and turkey) into the diet. The side dish can be anything: pasta, buckwheat or rice porridge, mashed potatoes.

Recipe for gravy with poultry broth. In order to prepare this dish for children aged 1 year, you will need:

Fry the flour in a hot frying pan until golden brown; it will be needed to thicken the sauce. Pour chicken or turkey broth into the fried flour and boil for a few minutes. If small flour lumps have formed, then strain the yushka through a fine sieve, add milk to the strained broth, add salt, and cook it all over low heat for half an hour. This creamy meat gravy can be added to pasta, cereals and purees.

Meatballs with gravy. This recipe is perfect for children who are already good at chewing food on their own, over the age of one and a half years. To prepare the meatballs, you will need the following ingredients:

To make the gravy, you need the following ingredients: a tablespoon of flour and sour cream, 2 tbsp. l. tomato juice, laurel leaf, and 300 ml of water.

Mix all the ingredients for the meatballs together and mix thoroughly, add salt, form round meatballs, place on a hot frying pan in dense rows and fry for three minutes on each side.

Once the meatballs are fried, it's time to make the gravy. To do this, you need to pour boiled water (200 ml) over the meatballs, then dilute tomato paste, sour cream and flour in the remaining 100 ml of water until smooth, pour into the stewing meatballs, add a bay leaf.

Pasta and mashed potatoes are suitable as a side dish, but meatballs and gravy do not go well with porridge, because this recipe includes rice. The same recipe can also be used with minced beef if the child is not allergic to it.

Beef or poultry cutlets with gravy. This recipe will definitely be loved by children aged 1-2 years and older. To prepare you will need:

• • 1 kg of beef, turkey or chicken;
  • 200 grams of onions;
  • 1 clove of garlic;
  • salt to taste;
  • 2 tbsp. l. semolina;
  • half a glass of hot boiled water.

Gravy for cutlets: 2 tablespoons flour, ½ tsp. salt, 1 tbsp. l. sour cream, 2 cups boiling water.

Cooking begins by grinding chicken, turkey or beef tenderloin, onion and garlic in a meat grinder. For better grinding, you should run the minced meat through a meat grinder twice. You need to add salt to the cooked minced meat. Then pour hot water over the semolina and let it swell, then add it to the minced meat.

The next stage is frying, for this you need to pour a little sunflower oil into a hot frying pan and lay out the tightly formed cutlets. Fry them for 5-6 minutes on each side and after cooking transfer them to a pan.

Preparing gravy for cutlets does not take much time. Add flour to the remaining oil in the pan and mix well, add sour cream and water, then mix thoroughly again and bring to an active boil. The prepared yushka should be poured into the cutlets and simmered over low heat for 10 minutes.

An excellent side dish for the gravy from the cutlets and the cutlets themselves would be mashed potatoes, pasta, vegetables - this is a universal recipe that can be combined with any other products.

If the child does not have an appetite, or he simply does not like cutlets, then you can use only gravy as a sauce, making the second dish tastier and more nutritious. There is little useful in the gravy from cutlets, but any dish with such a sauce will be tastier and more appetizing.

Also for children aged 1 year, gravy made from classic beef, chicken, and turkey goulash is suitable. Even children aged 2 years and older will love the recipe for meatballs and pork cutlets. Mushroom gravies will be healthy for babies, and at 1 year of age, meat sauces should be alternated with vegetable ones in order to fully nourish the child’s body with protein and nutrients, as well as enhance the taste of side dishes such as pasta and porridge.

Video: Meat balls

Gravy or gravy is a liquid seasoning prepared from water or juice released during stewing of meat or fish. The main difference between gravy and traditional sauce is that it is always served warm or hot in one plate along with meat and side dishes. A classic example, known to everyone since childhood - gravy like in kindergarten. Due to some similarity with the famous Hungarian dish, it is often called goulash.

Sometimes it is prepared on the basis of vegetable broths or water, depending on the desired calorie content and nutritional value of the finished dish. Only the basic composition remains unchanged: flour or starch for thickness and water or broth for the base. There can be several ways to prepare a universal sauce; most often it is stewed in a saucepan or deep frying pan.

Classic gravy

• Water - 1 glass
• Flour - 1 tbsp. l.
• Sour cream - 1 tbsp. l.
• Tomato paste - 1 tsp.
• Onions - 1 pc.
• Butter - 1 tbsp. l.
• Black peppercorns - 3–5 pcs.
• Salt - to taste
• Bay leaf - optional

edimsup.ru

Goulash with gravy and mashed potatoes just like in kindergarten

Beef – 0.5 kg.

Onions – 1 pc.

Carrots – 1 pc. (can be left without)

Volume. paste – 1 tsp

You can have sour cream - 1 tbsp. l (I have without it)

Bay leaf – 1 pc.

Salt to taste – 0.5 tsp approximately

Then add a small amount of water. Well, let's say, a glass of water for half a kilo of meat. Simmer until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add 1 bay leaf. and you can have 3 pieces. peppercorns. Meat can be different. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken). Readiness is checked with a knife or fork.

Then dilute in half a glass of warm water - 1 tsp of pasta, tbsp. spoon of flour and tbsp. a spoonful of sour cream (you can do without it, I didn’t).

Mix well in a glass so that there are no lumps. I always do this with a fork.

Continuously stirring the goulash, pour the mixture into it. The goulash will begin to thicken before your eyes.

Simmer for a little bit (5-10 minutes) The meat is ready.

If the water boils away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, then you can also dilute it with boiling water to the desired thickness.

Boil potatoes in water.

Drain the water, but not completely, so that a little remains at the bottom.

Mash the potatoes thoroughly in the broth.

Only when the potatoes are well mashed, add hot milk, salt and butter to taste.

With broth, the puree is lighter, not sticky and tastier. Children eat this puree well.

school-chef.ru

Meat with gravy like in kindergarten recipe

There are a great many recipes for goulash. Each housewife prepares it in her own way. But for some reason, many people remember with nostalgia Soviet canteens and how delicious the goulash with gravy was - not greasy, not like what they cook in cafes now. Goulash was prepared using the same recipe in kindergartens, which is why many people associate it with childhood.

But the recipe for goulash with gravy is not at all complicated, and it turns out very tasty! Why not learn how to cook it properly, instead of being nostalgic for the old days?

You can cook anything you like as a side dish. This is what makes goulash with gravy so good. You can serve it with rice, buckwheat, pasta. But still, mashed potatoes are best suited for it. The puree mixed with meat and thick gravy is, in a word, delicious!

Ingredients

• Beef – 500 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tsp.
• Flour – 1 tbsp. l.
• Bay leaf – 1 pc.
• Peppercorns – 3 peas
• Salt to taste
• You can have sour cream (not

Instructions

As we become adults, we increasingly remember our childhood and the tastes it had. And of course, each of us has many memories of what we were fed in kindergarten. Cottage cheese casserole, lazy dumplings, macaroni and cheese, mashed potatoes and meat gravy - we were ready to eat these dishes again and again.

How can you recreate the tastes of childhood in your kitchen? It seems that this is not real, they are probably prepared according to some special recipes! But, nevertheless, you can try it, because these dishes are not at all complicated, they use the most common ingredients.

Today I will show you how to prepare beef gravy, a recipe with photos as in kindergarten. It was usually served with tender, fluffy mashed potatoes or buckwheat porridge. It’s unlikely that anyone will refuse this!

To make the cooking process easier, we will use a slow cooker. The fact is that the meat for basting needs to be stewed long enough so that it turns out soft and melts in the mouth. This process will be faster in a slow cooker, but you can also cook in a regular saucepan on the stove.

In total, it will take you about 1.5 hours to prepare beef gravy.

Meat gravy recipe with photo

• 300-500 g beef
• 2 carrots
• 1-2 onions
• 3-5 tablespoons of tomato paste
• 5 tablespoons flour
• Salt, spices to taste
• Bay leaf
• Sunflower oil for frying

Rinse the meat well and cut it into small rectangular pieces. The meat should be practically lean, without bones and excess fat.

Peel the carrots and grate on a coarse grater.

Remove the skins from the onion and cut into small cubes.

Set the multicooker to frying mode, pour in vegetable oil. When it is hot, add the meat and let it fry a little with the lid open.

Then add the onions and carrots, stir and fry for a few more minutes.

Let's prepare a sauce that will help the gravy thicken. To do this, stir tomato paste and flour in a glass of cold water. This must be done with quick movements to avoid lumps forming.

Open the lid, switch the multicooker to frying mode and set the time for 15-20 minutes. Pour the sauce into the meat and mix well. The gravy will begin to thicken, cook to the desired consistency. You can make it thicker or leave it more liquid. We also add bay leaf.

The finished gravy should be allowed to cool slightly in the multicooker bowl. And only then serve it to the table along with a side dish to taste.

Meat gravy is perfect for buckwheat or mashed potatoes. And don't forget about fresh herbs!

kylinarnaya-kopilka.ru

Goulash with gravy and mashed potatoes, just like in kindergarten.

Beef - 0.5 kg

Onions - 1 pc.

Carrot - 1 pc. (can be without it)

Volume. paste - 1 tsp.

You can have sour cream - 1 tbsp. l (I have without it)

Bay leaf - 1 pc.

Salt to taste - approximately 0.5 tsp

1. Cut the meat into small pieces, lightly fry (you don’t have to fry, but immediately add a little boiling water to the meat) and simmer along with the onion and grated carrots in their own juice over low heat, pouring a little vegetable into the pan. oils

2. Then add a small amount of water. Well, let's say, a glass of water for half a kilo of meat. Simmer until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add 1 bay leaf. and you can have 3 pieces. peppercorns. Meat can be different.

3. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken). Readiness is checked with a knife or fork.

4. Then dilute 1 tsp in half a glass of warm water. tomato paste, tbsp. l. flour and tbsp. l. sour cream.

5. Mix well in a glass so that there are no lumps. I always do this with a fork. Continuously stirring the goulash, pour the mixture into it. The goulash will begin to thicken before your eyes. Simmer a little (5-10 minutes). The meat is ready. If the water boils away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, then you can also dilute it with boiling water to the desired thickness.

6. Boil potatoes in water. Drain the water, but not completely, so that a little remains at the bottom. Mash the potatoes thoroughly in the broth. Only when the potatoes are well mashed, add hot milk, salt and butter to taste. With broth, the puree is lighter, not sticky and tastier. Children eat this puree well.

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Today I will cook beef goulash with gravy, just like in kindergarten. There are a lot of goulash recipes and today I will offer you my version.

First you need to buy the right meat. For children, it is better to buy chilled meat without veins and fat, such as the neck or shoulder blade. It will be great if you are lucky and buy veal. How to distinguish veal from beef? There is a pattern: the lighter the color of the meat, the younger the animal. Beef has yellow fat layers, veal has white fat layers.

So, if you have made your choice, let's get started.

To prepare beef goulash with gravy you will need:

Beef - 600 gr;

Onion - 1 piece;

Carrots - 1 piece;

Flour - 2 tbsp;

Tomato paste - 1 tbsp;

Bay leaf;

Sunflower oil - 3 tbsp;

Recipe for beef goulash with gravy:

1. Cut the beef into small pieces. Cubes 1*1 cm, smaller ones are possible.

2. Fry the meat in sunflower oil.

Meat can be different, and the time it takes to cook it may vary - if it is beef, then at least an hour. If the meat is tough, it is better to first boil it until soft, and then fry it. In this case, leave the meat broth - it will be useful for gravy.

3. Add onion.

4. Add carrots. Fry the meat with carrots and onions until the vegetables are ready.

5. Fry the flour in a dry frying pan.

6. Add flour and tomato paste to the meat. Fry for 2 minutes.

7. Add hot water or broth. Add salt to taste. Add liquid, stirring constantly to prevent lumps from forming.

This amount of meat required about a liter of liquid.

8. Simmer for another 10 minutes. 2 minutes before cooking, add bay leaf.

Our delicious beef goulash is ready!

To add some spice to our creation, you can add grated pickled cucumber 15 minutes before the end of cooking (before the flour and tomato paste). Mmm….

You can serve buckwheat or buckwheat as a side dish for goulash. I made mashed potatoes today. You can prepare it like this: peel and boil the potatoes in salted water. Drain the water, but not completely, leaving a little liquid at the bottom. Crush the potatoes thoroughly so that there are no lumps. Add butter and hot milk, add salt if required. Kids love mashed potatoes, and if it comes with goulash... mmm... they will eat it all, and even lick the plate!

Chicken breast gravy is very tasty. It is in the gravy that the chicken breast is not dry, not crushed, but soft and juicy. It’s very easy to prepare the gravy, and it won’t take much time, and both adults and picky kids will enjoy the tasty dinner.

We have previously published another version of the chicken gravy recipe. you can watch it too.

• Chicken breast.
• 1 tbsp. l. with a heap of flour.
• Salt.
• Seasoning for meat or ground black pepper.
• Vegetable oil.
• Bay leaf.

Chicken gravy like in kindergarten - recipe with photo:

I always make the gravy when I take the chicken apart before putting it in the freezer. Somehow it turned out that no one here wants to eat dry chicken breast, but it is the one that contains the most health benefits. The way out of this unfortunate situation was chicken gravy. Separate the chicken fillet and cut it into medium-sized pieces.

Pour 3-4 tbsp into the frying pan. l. vegetable oil, heat it up and only then add the meat pieces.

While the fillet is fried over low heat, I stir in a cup (this is convenient for me, but you can do it in a bowl) flour and 2 tbsp. water, be sure to warm water, but not hot, otherwise the flour will boil.

As soon as the fillet is slightly browned and becomes pale yellow in color, it should not be overcooked and turn brown, pour the contents of the cup into the meat and stir.

I add seasonings and salt to taste; I consider bay leaves to be an essential ingredient in this simple but very tasty dish. I mix everything well.

Simmer the gravy for another 5-7 minutes over very low heat and only cover it.

Your kindergarten-quality chicken gravy is ready. Serve with mashed potatoes. buckwheat rice spaghetti.

Bon appetit.

A set of products for 2 servings: 2 chicken drumsticks 2 large potatoes 1 onion 1 tomato 1 carrot salt The baking sleeve greatly simplifies the process of cooking chicken in the oven and serves as an indispensable assistant.

Chicken breast gravy is very tasty. It is in the gravy that the chicken breast is not dry, not crushed, but soft and juicy. And preparing the gravy is very simple.

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