Our ancestors began preparing tasty and aromatic gravies back in ancient times. To the main meat or fish dish Even then, gravy was served, prepared from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time imperceptibly replaced the concept of “gravy”. Although there is no particular difference between sauce and gravy, both in appearance and in taste it is a liquid sauce, from which gravy differs only in that it is added directly to the plate of food (sauces), and sauces are served on the table in special dishes (sauces).
The gravy can be made from the juice released during cooking, or it can be prepared separately using broth or other ingredients. To improve the taste of the gravy, add herbs, spices, onions and garlic, and add sour cream, flour, and starch to thicken it. Flour and starch must first be diluted with water to avoid lumps.
Some gravy recipes require a lot of time and attention to prepare, others are prepared by simply mixing ingredients without cooking them.
Gravy “Village”
Ingredients:
250 ml milk,
250 ml chicken broth,
60 g butter,
45 g flour,
Preparation:
Heat in a saucepan butter, add flour and cook over low heat for 2 minutes. Then pour in milk, broth, add salt and pepper. Reduce heat and simmer until mixture is smooth.
Sour cream sauce
Ingredients:
2 stacks vegetable broth,
½-¾ cup. sour cream,
2 tbsp. butter,
1 tbsp. flour.
Preparation:
Melt butter in a frying pan, add flour, fry it, then pour in, stirring constantly, vegetable broth and boil the gravy for 10 minutes. Finely chop the onion and fry. Pour sour cream into the hot thickened sauce, add onion, stir and remove the finished gravy from the stove.
Oil sauce with egg
Ingredients:
700 g butter,
8 boiled eggs,
30-50 g parsley,
citric acid - on the tip of a knife,
salt - to taste.
Preparation:
Add finely chopped boiled eggs, salt, citric acid, parsley and mix everything well.
Pork gravy (suitable for any side dish)
Ingredients:
400 g pork,
200 g sour cream,
2 stacks water,
2 tbsp. flour,
1 onion,
4-5 tbsp. butter,
salt, spices - to taste.
Preparation:
Cut the meat into small pieces and fry in a frying pan in butter or fat until golden crust. Finely chop the onion, add to the meat and fry for another 10 minutes. Add water and salt with spices to the meat and onions and simmer until half cooked. Dilute the flour with water, add sour cream, pour the sauce over the meat and simmer until cooked. Instead of sour cream, you can add ketchup or tomato paste.
Mushroom gravy for rice
Ingredients:
500 g champignons,
200 ml cream,
1 onion,
2-3 cloves of garlic,
2-3 tbsp. vegetable oil,
salt, ground black pepper, lemon juice, parsley - to taste.
Preparation:
Peel the champignons and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a preheated frying pan with vegetable oil, fry the onion and garlic until transparent. Then add the champignons to them, evaporate the liquid, reduce the heat and pour in the cream. Warm the mixture for 10 minutes, stirring constantly. Add parsley, salt and pepper, add lemon juice to taste and stir.
Universal tomato paste sauce
Ingredients:
70 g tomato paste,
2 tbsp. flour,
300 ml water,
1 tbsp. Sahara,
1 onion,
2 tbsp. vegetable oil,
½ tsp. salt,
2 bay leaves,
dry spices, ground black pepper - to taste.
Preparation:
Chop the onion and fry it in vegetable oil until golden brown. Mix tomato paste, flour, sugar and salt, add water to the resulting mixture and mix well. Pour the tomato mixture into the pan with the onions and cook until thickened, stirring constantly. As soon as the gravy begins to thicken, add dry spices to it, Bay leaf and remove the pan from the stove. Let stand covered for 3 minutes.
Flavorful gravy for mashed potatoes
Ingredients:
200 ml meat broth,
2 tsp flour,
50 g butter,
3 tomatoes
1 carrot,
1 onion,
3-4 cloves of garlic,
salt, ground black pepper - to taste.
Preparation:
Cut the onion into small cubes and fry in oil. When it turns golden, add finely grated carrots. Also grate the garlic and add to the total mass. Peel the tomatoes, cut them and add them to the vegetables. When the liquid from the tomatoes has evaporated, add flour and stir. Gradually add hot broth to the gravy until homogeneous mass, salt and pepper to taste.
Vegetable sauce for pasta
Ingredients:
400 g fresh or canned tomatoes,
½ cup heavy cream,
1 tbsp. butter,
1 onion,
1 carrot,
1-2 cloves of garlic,
a pinch of sugar
salt, seasonings and spices - to taste.
Preparation:
Chop the onion, garlic and fry them in a frying pan in vegetable oil. Add grated to the pan coarse grater carrots and fry. Grind the tomatoes using a blender and pour the tomato mass into the frying pan, add a little sugar, salt and pepper, add spices and seasonings to taste. Stir, bring to a boil, pour in the cream and add butter, reduce heat and cook until the liquid has evaporated.
Spicy sauce for meatballs
Ingredients:
50 ml Worcestershire sauce (you can replace it with any other sweet and sour sauce),
50 ml water,
50 g butter,
3 tbsp. tomato paste,
2 tbsp. brown sugar,
2 tbsp. lemon juice,
1 tsp instant coffee,
1 tsp vinegar.
Preparation:
Melt the butter in a small saucepan, add vinegar, previously diluted with water. Squeeze the juice out of the lemon, strain and place in a saucepan. Add tomato paste mixed with sugar there. Add coffee and stir. Then add Worcestershire sauce, bring to a boil and cook, stirring, for 5 minutes. Stew the finished meatballs in the resulting gravy.
Champignon gravy for stewed meat
Ingredients:
400 g champignons,
600 g water,
1 bouillon cube
3 tbsp. sour cream,
3 tbsp. flour,
1 onion,
salt, spices - to taste.
Preparation:
Place a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to simmer. Chop the onion and fry it in vegetable oil until golden brown. Finely chop the champignons and add them to the onion, add salt, stir and simmer until the liquid has evaporated, then add the spices. Place the fried foods in the broth and continue to simmer. Meanwhile, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and whisk. Pour the finished filling into the pan with the broth, bring the resulting mass to a boil and cook for 5 minutes.
Liver gravy for boiled potatoes
Ingredients:
500 g liver,
1 stack water,
1 tbsp. flour,
2 carrots,
2 onions,
3 tbsp. butter,
salt, pepper - to taste.
Preparation:
Rinse and clean the liver from films and cut into small pieces. In a flat plate, mix flour with salt, roll pieces of liver in this mixture. Fry the liver in a hot frying pan with oil. Meanwhile, cut the carrots into cubes and the onion into half rings. Add chopped vegetables to the liver and stir. Then add hot water, stir and simmer for 20 minutes.
Spicy gravy for meat
Ingredients:
150 g sour cream,
50 ml meat broth,
2 yolks,
100 g horseradish,
40 g butter,
50 g flour.
Preparation:
Wash the horseradish thoroughly, grate it and add 2 drops of vinegar. Place butter and flour in a frying pan and fry until homogeneous consistency. Pour in the broth and bring the gravy to a boil. Then add horseradish, sour cream, salt, pepper and mix thoroughly. Beat the yolks and heat, add to the rest of the ingredients, but do not boil, otherwise they will curdle.
Meat gravy with red wine
Ingredients:
250 ml meat juice (after frying meat),
½ cup red wine,
100 ml beef broth,
1 tsp flour.
Preparation:
Place the pan where the meat was fried with the juice on the fire, add flour and stir well. Add wine and broth and cook over low heat for 5-10 minutes until thickened, add a little salt to taste. Then strain the finished broth and serve with the meat.
Czech Garlic Gravy
Ingredients:
200 g milk,
30 g onions,
4 cloves of garlic,
10 g sugar,
1 tbsp. lemon juice,
10 g lard.
Preparation:
In a small saucepan, fry the flour in lard (be careful not to burn). Then add finely chopped garlic and onion to the saucepan with flour and continue frying until golden brown. After this, add hot milk, sugar and fry the gravy over the fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.
Gravy with sweet peppers and tomatoes
Ingredients:
120 ml of juice formed when roasting meat,
100 ml pork broth,
2 tomatoes
2 pods of sweet pepper,
50 g butter,
greens, salt - to taste.
Preparation:
Peel the tomatoes and chop them. Cut the sweet pepper into small pieces. Finely chop the greens. Place the tomatoes and Bell pepper into a frying pan with heated butter, add salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add the greens, stir and remove from heat.
Sweet and sour sauce with wine and raisins (for rice, potato, fish cutlets)
Ingredients:
1 glass of wine,
1 glass of lemon juice,
½ cup raisins,
2 tbsp. flour,
3 tbsp. butter,
1 onion,
sugar, spices - to taste.
Preparation:
Fry the flour in melted butter. Add chopped onion, spices, stir and pour in enough hot water to make a medium-thick sauce. Then add 2-3 tsp. burnt sugar, bring the mixture to a boil, strain, pour in wine, lemon juice and sugar (the gravy should have a pleasant sweet and sour taste). Boil the raisins, add to the gravy and bring to a boil.
Sweet and sour sauce with cranberries and fruit juices
Ingredients:
400 g cranberries,
1 stack pomegranate juice,
1 stack orange juice,
1 stack Sahara,
1 tsp salt and pepper,
2 tsp cinnamon.
Preparation:
Place the washed and sorted cranberries in a saucepan, pour in the pomegranate and orange juices, add the remaining ingredients and, bringing the mixture to a boil, cook, stirring, for 10 minutes over medium heat.
Lingonberry sauce with port wine for baked chicken
Ingredients:
600 ml chicken broth,
150 ml port wine,
2 tbsp. flour,
4 tbsp. lingonberry jam,
2 tsp grainy mustard.
Preparation:
Heat 6 tbsp in a small saucepan. juice from roasting chicken. While whisking, add flour and cook for 3 minutes until golden brown. Gradually add broth and port to the mixture, whisking to avoid lumps. Next add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.
Lemon sauce with herbs for any dish
Ingredients:
250 ml cream,
4 tbsp each finely chopped dill and parsley,
2 tbsp. green onions,
1 tbsp. lemon juice,
black pepper, salt - to taste.
Preparation:
Combine all prepared ingredients, pepper, salt and mix.
This sauce is also suitable as a salad dressing.
Ginger sauce for meat and poultry (grill, barbecue)
Ingredients:
1 tbsp. lemon juice.
1 tbsp. soy sauce,
6 tbsp. vegetable oil,
½ tsp. grated ginger root,
1 clove of garlic.
Preparation:
Combine all ingredients and mix until smooth (you can use a blender).
Appetizing gravy with orange juice and greens
Ingredients:
⅓ stack. olive oil,
¼ cup orange juice,
1 bunch of parsley,
2 tsp lemon juice,
pepper and salt - to taste.
Preparation:
Mix all ingredients in a separate bowl and beat with a blender until smooth.
Yogurt dip with cucumber and cheese
Ingredients:
250 ml yogurt,
75 g hard cheese,
2 finely chopped gherkins,
salt, pepper - to taste.
Preparation:
Mix all ingredients well and add salt and pepper to taste.
Sour cream sauce with mint
Ingredients:
1 stack sour cream,
2 tbsp. chopped mint,
salt, ground black pepper - to taste.
Preparation:
Mix sour cream with chopped mint, salt and pepper to taste.
Try preparing gravies for your favorite dishes according to our recipes, and you will see for yourself how the usual dishes that we are used to eating every day will be transformed.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Gravy is the lifesaver of every cook. This is not surprising, because with its help you can decorate a dish and make it more rich. The gravy will ideally complement any side dish: rice, pasta, mashed potatoes, etc. Homemade dish simple recipe, but with the addition of a side dish it will turn from an ordinary gray dish into a festive, satisfying and, most importantly, delicious dish.
A variety of gravy can satisfy the needs of the most picky guests; it can be meat, vegetable, cheese, tomato, etc. in order to prepare meat gravy, use any meat: chicken, goose, duck, pork, beef - the choice is yours.
Pasta sauce
The gravy that is being prepared for pasta allows you to do ordinary dish tasty and satisfying. The recipe below involves preparing meat gravy.
For the meat gravy we need:
- 300 grams of any meat (it is better to use pulp);
- 1 small onion;
- 1 carrot;
- 25-30 grams of sifted flour;
- 30 grams of tomato paste;
- 2-3 cloves of garlic.
Cooking method:
Before you start preparing the meat gravy, you need to prepare all the ingredients: rinse the meat well and cut into small cubes. Peel the vegetables, chop the onion finely, and grate or chop the carrots into strips. Next, fry the meat until half cooked, then add vegetables to it and fry for another 4-5 minutes. After this, carefully add the flour, mix well and simmer for another 2-3 minutes.
Finely chop the garlic, add water to the pan (the water should cover all the ingredients). Next, add tomato paste and chopped garlic cloves. Bring everything to a boil, reduce heat, add salt and seasonings and simmer, covered. Continue to simmer the gravy for 15 minutes, reducing the heat to medium. After the meat gravy is ready, add chopped herbs to it and leave to steep for 10-15 minutes.
Pork gravy
Gravy made from pork is ideal for main courses. Complements well with mashed potatoes, pasta, rice and buckwheat porridge. The preparation time for this gravy is kept to a minimum; while it is being prepared, you will have time to boil the side dish.
For the gravy you will need:
- 400 grams of pork meat;
- 1 medium carrot;
- 2 onions;
- refined sunflower oil;
- ¾ tablespoon of sifted flour;
- 2 tablespoons of tomato paste;
- seasoning for pork;
- a small bunch of fresh herbs.
Cooking method:
Wash the meat and cut into small cubes. Heat the oil in a frying pan, fry the pork, add water and simmer, covering it with a lid. Peel the carrots and onions, finely chop the onion, grate the carrots. Next, you need to fry the vegetables in a separate frying pan. After this, add flour to the vegetables, mix well and turn off the heat.
Add the prepared vegetables to the meat. Do not dilute the tomato paste big amount water, add salt and pepper. Add the resulting mixture to the meat and continue to simmer for 15 minutes. After all the ingredients are ready, remove the pork gravy from the heat, add the chopped herbs and leave for 10-15 minutes to infuse.
Chicken gravy
Meat sauce from chicken meat, cooked in sour cream sauce is a unique way to complement a side dish of buckwheat or mashed potatoes. This gravy has delicate aroma with a rich taste.
Required Products:
- chicken breast – 1 piece;
- 3 small onions;
- salt;
- ground pepper;
- 100 grams of sour cream or cream;
- a small amount of water;
- vegetable oil, odorless.
Cooking method:
Wash the chicken breast and cut into small cubes. Sunflower oil heat in a frying pan and fry the meat. Peel the onion and cut into cubes. After the meat has turned white, add chopped onion, mix and fry until half cooked over medium heat, covering with a lid. The meat is almost ready - it’s time to add sour cream (cream), salt, pepper and simmer until done.
The spread of fashion to the model parameters of the figure, and after it - to low calorie diet forced many to first, by an effort of will, refuse, and then completely forget, many dishes that they had loved since childhood. Many of them are really very nutritious and have little to do with a weight loss diet. So we gradually gave up sweet, fried and starchy foods – that is, the most delicious ones! – leaving it in the plate fresh vegetables in the company of Lenten fish fillet. All this is really good for health, but in an effort to keep the body healthy, let's not forget about psychological health. And the constant and long-term refusal of something desired contradicts it!
Therefore, sometimes pampering yourself with food that is not the healthiest, but your favorite, is not only possible, but also necessary. Even nutritionists don’t argue with this. And if so, we invite you to remember the recipe for a thick, aromatic, satisfying and very tasty gravy with flour, which can transform any, even the most ascetic dietary dish. Unlike pizza, deep-fried potatoes and other fast food, flour sauce does not cause great harm health and slimness: there are not so many refined carbohydrates in it, but there are enough other nutritional components. But first things first.
Gravy with flour: composition, benefits, features
Among all the endless variety of gravies and sauces for second courses, it was not by chance that we chose gravy with flour. Firstly, it is very easy to prepare - even a novice housewife can handle it. Secondly, its main ingredients are very accessible, and with the help of additional ones you can experiment and change the taste and aroma of both the gravy itself and the dishes flavored with it. That is, gravy with flour is, as they say, not difficult, cheap and cheerful. And these are often the main conditions when it comes to daily nutrition for the whole family. Let us only note that it is better not to abuse it for people in the process of losing weight. But for those who are recovering strength after illness, children at the age of active growth, athletes increasing muscle mass, gravy with flour will be easy the perfect complement diet. It will help add variety to the boring standard menu and enrich it.
Another feature of gravy with flour is that it is not one standard recipe, but a certain base that can be modified and supplemented at your discretion and depending on the composition of the main dish. From the simplest basic recipes to complex combinations with various spices, mushrooms, vegetables and even fruits. In each individual case, gravy with flour acts as an addition to the side dish, gives it sophistication and imparts additional nutritional value. Which, in turn, directly depends on the composition. On average, 100 grams of gravy with flour, prepared according to a basic recipe from only flour, oil and water, contains about 60 kcal, mainly from carbohydrates and fats. If you replace water with milk or broth, energy value, will increase accordingly. But provided that the gravy is still an additive to the main dish, used in very measured doses, this difference will not be fundamental. IN as a last resort, you can always reduce the calorie content of the gravy by adding leafy vegetables to the main dish and diluting the gravy itself with water.
Gravy recipes with flour
The classic recipe for making meat gravy is very simple, given the basic set of ingredients. But the point is that in order to make a gravy with flour truly successful, the components are not as important as compliance the right technology. And here begin the subtleties and secrets that everyone has experienced housewife. Without them, gravy with flour often turns out to be too thin or, on the contrary, too thick, does not match the desired color, collects in lumps and/or presents other unpleasant surprises. But don't be discouraged if you don't have extensive cooking skills or have had the frustrating experience of trying to make gravy with flour. Just try making the seasoning with flour again, but following our tips. We have arranged the recipes for gravy with flour in order of increasing complexity:
- Simple gravy with flour. Take about 60 grams wheat flour premium quality, 50 grams of butter and half a liter of hot water. Use spices and salt to your taste. The thickness and nutritional value of the gravy can also be increased by replacing the water with a similar amount of broth (meat or vegetable). Melt the butter in a heavy-bottomed frying pan over medium heat. As soon as it has completely melted and slightly smoked, carefully add the flour and immediately begin stirring it with a wooden spatula, carefully rubbing out all the lumps. Reduce the heat to low and keep stirring the flour while frying it in oil. When the mixture turns golden brown, add liquid (water or broth) and stir vigorously. Bring to a boil, stirring as needed. Once the gravy comes to a boil, remove it from the heat. Salt and spices are added a couple of minutes before cooking. Pour the prepared sauce over fried meat or spaghetti.
- Milk gravy with flour. Take half a liter of milk, 25 grams of butter, 1 heaped tablespoon of premium flour, salt and spices to taste. Pour the milk into a small saucepan or ladle and bring to a boil. While the milk is boiling, pour flour into a saucer a small amount drinking water and stir until a homogeneous paste without lumps is formed. Add butter to milk and dissolve it, add salt and spices as desired. Slowly pour the diluted flour into the milk and butter, reduce the heat to low and cook, stirring continuously, until the gravy reaches the consistency you want. If you use cream or a mixture of cream and milk instead of milk, the gravy will be thicker. The same effect can be achieved by adding sour cream. This version of gravy with flour can be served with meat and side dishes immediately after cooking.
- Creamy sauce with flour and cheese. Take half a liter of cream, 200 grams hard cheese, 2 tablespoons of premium flour, 2 cloves of garlic, a pinch of spices to taste (it is recommended to use dried basil and/or other italian herbs). In cream room temperature Stir the flour thoroughly, getting rid of any lumps. Pour the cream and flour into a high-sided frying pan and light a low heat underneath. Heat the cream gradually, stirring regularly. Meanwhile, grate the cheese on a fine grater and chop the garlic. Without waiting for the cream to boil, add cheese, garlic, and spices as desired. Stir and continue stirring until the cheese is completely dissolved. Turn off the heat when the gravy reaches the desired consistency. It will thicken as it cools in the pan or finished dish.
- Tomato sauce with flour and vegetables. Take 2 ripe medium-sized tomatoes or 1 large tomato, 1 carrot, 1 onion, 2 tablespoons of premium flour, a glass of cream or low-fat sour cream, 3 full tablespoons of tomato paste, 2 tablespoons of vegetable oil for frying, fresh herbs to your taste . Grate the carrots, chop the onion, peel the tomato and cut into cubes. Fry the carrots and onions in vegetable oil in a deep frying pan with a thick bottom, then add the tomatoes and simmer together for a couple of minutes. Dilute the flour with a small amount of water and stir until the lumps are completely dissolved. Mix sour cream or cream with tomato paste. Add sour cream with tomato paste to the prepared vegetables and pour in flour, mix thoroughly until smooth. Stirring, bring to a boil, and then to the desired thickness. Add chopped herbs to the prepared gravy and serve meat dishes or stew meat directly in it.
- Onion sauce with flour and raisins. Take half a glass of seedless raisins, 1 onion, 100 ml of dry white wine, juice of 1 large lemon, 2 tablespoons of flour, 3 tablespoons of butter, 3 teaspoons of granulated sugar, a pinch ground pepper and ground cloves. Pre-soak the raisins in boiling water for 15 minutes. Peel and chop the onion. In a frying pan with a thick bottom and high sides, melt the butter and fry the flour in it, carefully breaking up the lumps. When the flour turns golden, add the onions and peppers and cloves. Stir and cook the onion until transparent over low heat. Then add sugar, lemon juice and wine, stir and bring to a boil. After this, put the raisins in the pan and bring the gravy to a boil again, then remove from the heat. This sweet and sour sauce with flour is served with dishes of rice, fish and minced meat.
It is no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and nutritional culture. The gravies are different, but they are almost always united by broth and flour in the recipe. Some cold or hot gravies may be based on pieces of vegetables, poultry, meat and even fish.
They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, pearl barley) and mixed dishes of vegetables and cereals; they are especially good with mashed potatoes.
There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat ones, of course, are prepared from meat: pork, beef, veal, lamb provide the starting material for them. But in any case, an integral ingredient is flour, dried or fried, which gives the gravy a special taste and sauce viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken breast are more suitable.
What do you need to make meat gravy?
Utensils you will need are a saucepan or a thick-bottomed frying pan, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring utensils, and a spatula.
It's important to cook necessary ingredients to successfully prepare this dish. Rinse the meat or chicken, drain and cut into pieces. Wash, peel, finely chop or grate all vegetables. Sift the flour, measure it and liquid ingredients.
1. Homemade recipe for meat sauce for pasta
Meat gravy for pasta will increase its nutritional value, give it a special appetizing smell and taste, and will appeal to household members and guests.
Ingredients:
- meat or chicken - 250-300 grams;
- onions - 140 grams;
- fresh carrots - 150 grams;
- wheat flour - 1 tablespoon (25 grams);
- tomato paste - 25-30 milliliters;
- garlic - 2 cloves;
- vegetable oil for frying - 30 milliliters;
- table salt - to taste.
By homemade recipe The pasta sauce is prepared as follows:
- Cut the selected and washed meat into small pieces. Peel and chop the vegetables: carrots on a grater, onions with a knife.
- Fry the pieces of meat in a frying pan in vegetable oil until almost done. Add chopped vegetables to the meat and continue to fry the meat for another 4 minutes.
- Pour flour into the fried vegetables and meat, mix evenly and simmer over low heat for 2-4 minutes, then add chopped garlic and add enough water to just cover, adding tomato paste and turning up the heat.
- As soon as the contents of the pan boil, reduce the heat, add spices and continue simmering under the lid for 15 minutes. Garnish the finished gravy with chopped herbs and let sit for 10-15 minutes before serving.
2. Pork gravy recipe
For those who boldly include pork in their menu, the best choice. This gravy is quick, simple, good and nutritious to prepare and goes with almost any side dish.
Ingredients:
- pork - 400 grams;
- carrots - 1 root;
- onions - 2 pieces;
- wheat flour - 1 level tablespoon;
- tomato paste - 2 tablespoons;
- seasonings and herbs - according to preference;
- table salt - to taste.
The recipe for pork gravy is prepared as follows:
- Wash the meat, dry it, sharp knife cut into identical pieces and, after frying in vegetable oil and adding water, simmer over low heat.
- Peel and wash the carrots and onions, chop them: grate the carrots, cut the onions into half rings. In another frying pan, fry them in vegetable oil, add flour and, after stirring, remove from heat.
- Transfer the vegetables stewed with flour to the stewed meat, pour in tomato paste diluted with water and continue stewing as before.
- Add prepared chopped fresh herbs a few minutes before the end of stewing. Turn off the heat and let the prepared gravy brew for 15 minutes.
3. Easy Chicken Gravy Recipe
The aroma of chicken meat combined with the smell of melted sour cream with spices provides this gravy incomparable taste with any side dish, be it mashed potatoes or pasta.
Ingredients:
- chicken meat - 1 breast;
- onions - 2-3 medium bulbs;
- sour cream or mayonnaise - 100 grams;
- vegetable oil;
- salt and pepper - to taste;
- drinking water - 40 milliliters.
According to a simple recipe, chicken gravy is prepared as follows:
- Prepare everything: wash the chicken and cut into small pieces; onion, peeled, chopped in a blender or finely chopped.
- Place chicken in a frying pan heated with vegetable oil, fry until the meat is white, immediately add chopped onion and continue frying over medium heat for a short time, add a little water and simmer under the lid over low heat until tender.
At the end of the process, add flour, quickly mix everything, pour in sour cream or mayonnaise, add salt and pepper and simmer on the lowest heat setting for about 5 minutes. Remove from heat and let sit for a short time.
4. Homemade recipe for gravy for buckwheat porridge
Which delicious porridge with gravy, everyone knows. It is used in both lenten and vegetarian diets. For this reason, this recipe offers two options: meat-based and vegetable-based.
Ingredients for vegetable version:
- onions - 2 large onions;
- fresh carrots - 2 roots;
- tomato paste - 25-30 grams;
- vegetable oil - 35 milliliters;
- sour cream or heavy cream- 15 grams;
- wheat flour - 1 tablespoon;
- granulated sugar - 1 tablespoon;
- salt and pepper - to taste;
- aromatic seasonings - according to preference.
According to the homemade recipe, buckwheat porridge sauce is prepared as follows:
- Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browned, and then add the grated carrots.
- Dilute tomato paste in broth or water, pour it into the frying carrots and onions, adding sugar, salt and pepper in the desired amount.
- Simmer the gravy for 10 minutes over low heat, stirring occasionally. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer just a little.
Ingredients for the meat version:
- beef and pork - 400 grams each;
- onions - 3-4 pieces;
- tomato ketchup - 45-50 milliliters;
- wheat flour - 10-12 grams;
- Bay leaf;
- garlic;
- salt and pepper - to taste.
This recipe contains two types of meat, mutually enriching the meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.
A homemade version of meat gravy for buckwheat porridge is prepared as follows:
- Wash pork and beef, dry, cut into even small pieces. In a wok or thick-walled frying pan, heat vegetable oil to a boil and place pieces of meat in it, which, while stirring, bring until the crust is browned.
- Place chopped onion in it and continue to fry over low heat for no more than 5 minutes, then add salt and pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
- At the end of the stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.
5. Original recipe for meat gravy with rice
Only when you try the combination of rice and gravy according to this recipe will you be able to truly appreciate how delicious it is. In addition, it will not require much time or gourmet products- everything is at hand.
Ingredients:
- beef - 300 grams.
- onions and carrots - 1 piece each;
- tomato paste - 15-20 milliliters;
- wheat flour - 1 tablespoon;
- hot drinking water - 1 glass;
- vegetable oil - 2 tablespoons;
- spicy herbs - according to preference;
- salt and pepper - to taste.
By original recipe The gravy for rice is prepared as follows:
- Cut the cooked meat into even small cubes, fry until done in vegetable oil and transfer to a suitable container.
- Chop the washed and peeled onions and carrots and fry in the pan where the meat was just fried.
- Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, and place the cooked meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and with it add salt, spices, ground pepper - continue simmering on low heat until the whole dish is completely cooked, remove from heat and let it brew.
6. Country recipe for liver gravy
Like all other types of gravy, liver gravy is very tasty, and also healthy, because all offal is rich in vitamins, useful minerals, active animal protein and goes well with any type of side dish.
Ingredients:
- beef liver - 500 grams;
- onions - 2 pieces;
- sour cream - 350-400 grams;
- wheat flour - 1 tablespoon;
- dried parsley - according to preference;
- salt and pepper - to taste.
Liver gravy village recipe prepare like this:
- Soak the liver, rinse, drain and, after removing the film, cut into small pieces, roll them in flour.
- Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until the crusts are golden.
- Separately, fry the chopped onion until lightly browned, add it to the finished liver, pour sour cream over the entire mass and simmer over the lowest heat for no more than 20 minutes.
- 5 minutes before the end, add salt and pepper, add dry parsley, stir and simmer the dish for another 3-5 minutes. Remove from heat and let the gravy steep.
7. Beef gravy according to a special recipe
The only thing special about this recipe is that it seems to combine vegetable and meat option gravies. This additional side dish can be combined with absolutely any other main side dish, which makes the whole dish remarkably tasty.
Ingredients:
- beef pulp - 500 grams;
- onions - 1-2 pieces;
- wheat flour - 2 tablespoons;
- tomato paste - 15 milliliters;
- vegetable oil - 1 tablespoon;
- drinking water - 350-400 milliliters.
By special recipe Beef gravy is prepared as follows:
- Cut the prepared beef into thin strips, fry in vegetable oil in a wok or thick-walled frying pan, then add salt, sprinkle with ground black pepper, and mix everything.
- During this time, chop finely peeled onion, combine with fried meat, add flour and, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, eliminating any lumps of flour.
- Bring the gravy to a boil over medium heat, reduce the heat to low and continue simmering, covered, until fully cooked.
- Remove the finished dish from the heat and be sure to let it sit for 10-15 minutes, then serve hot with the main side dish.
8. Recipe for chicken gravy with mashed potatoes
Very comfortable and quick recipe This delicious gravy will please everyone who tries it, in all respects: from the availability of ingredients to the speed of its implementation.
Ingredients:
- chicken fillet - 300 grams;
- onions - 2 pieces;
- vegetable oil;
- wheat flour - 1 tablespoon;
- drinking water - 0.5 cups;
- salt and pepper - to taste.
The chicken gravy for mashed potatoes is prepared as follows:
- Rinse the chicken fillet, allow excess moisture to drain and dry with a paper towel. Cut into even small cubes and fry in vegetable oil while stirring over medium heat until the chicken turns white.
- Chop the peeled onion with a knife and add it to the fried meat, stirring and continue frying on low heat for 5-7 minutes.
- After the specified time has passed, add salt and pepper to the dish, add your preferred seasonings, among which curry is quite appropriate, and stir again.
All that remains is to pour in required amount water and continue simmering over low heat for up to 14-15 minutes. Remove from heat and leave ready dish at least 10 minutes. WITH mashed potatoes such gravy is a delicacy!
Not everyone likes plain rice, but with properly prepared gravy, hardly anyone will be indifferent to this dish.
1. Pasta sauce
Pasta is a very common dish; stores sell a huge number of varieties of this side dish. Preparing pasta is very simple, the main thing is to prepare the right and tasty sauce for it.
Creamy gravy
For lovers of tender creamy taste This sauce goes very well with classic pasta.
Ingredients for 2 servings:
cream 18% - 150 g;
onion – 30 g;
garlic – 1 clove;
butter – 30 g;
dry basil.
Preparation:
The onion needs to be chopped small cube and fry in a well-heated frying pan. After a minute you need to add garlic, grated on a fine grater. When the onions and garlic acquire a golden color, add cream and boil everything a little. After 2 - 3 minutes, add salt, butter and basil. The creamy sauce for the pasta is ready.
The flavor of this sauce is more pronounced and is more suitable for spaghetti.
Ingredients for 2 servings:
tomato paste – 100 g;
pork meat – 300 g;
carrots – 50 g;
onion – 50 g;
flour;
garlic.
Preparation:
Cut the pork into small pieces and fry. Cut the onion into small cubes, grate the carrots and add to the meat. When the vegetables acquire a golden color, add a tablespoon of flour and fry it for 2 - 3 minutes. Then tomato paste with garlic is poured in.
The mixture should be simmered for about 15 minutes, a few minutes before it is ready, add a little sugar and salt. If desired, you can add spices (basil, Italian herbs, rosemary).
2. Gravy for rice
By preparing a delicious gravy for rice, an ordinary side dish immediately becomes unusually tasty and satisfying.
Tomato sauce
If a person loves classic version gravy, then this is exactly the recipe that is definitely worth trying.
Ingredients:
meat (any) – 300 g;
onion – 50 g;
carrots – 100 gr;
tomato paste – 100 g;
pepper mixture.
Preparation:
The meat needs to be cut into fairly small pieces and fried well in a frying pan. Carrots and onions are cut into small cubes. You need to remove the meat from the pan and put the vegetables in it (no need to wash the pan).
When the onions and carrots are ready, add tomato paste and return the meat to the pan. Add salt, add a mixture of peppers and simmer everything together for 20 - 30 minutes.
Rice sauce with soy sauce and ginger
Everyone knows that in Asian countries rice is considered national dish, soy sauce and ginger are also very common there; they go perfectly with this side dish.
Ingredients:
chicken fillet – 250 g;
bell pepper – 70 gr;
carrots – 70 gr;
green beans – 70 g;
soy sauce;
ginger.
Preparation:
All vegetables are cut into cubes and fried in a well-heated frying pan with chicken fillet. Everything is thrown at the same time. When the vegetables have become soft, you need to pour about 100 grams of water and 30 - 50 grams of soy sauce into the frying pan. The entire mixture should be simmered over low heat for 10 minutes. 3 minutes before complete readiness you need to add a little grated ginger.
If the gravy is too thin, you can thicken it with starch. To do this, a teaspoon of starch needs to be diluted in 20 grams of cold water and poured into the gravy.
Important! Ginger is a very specific product that has persistent odor, you need to be very careful when adding it to the gravy. Otherwise, the smell will be too strong, and the taste of the dish will be bitter.
3. Gravy for puree
90% of our population loves mashed potatoes, but even the most popular dish may get boring. You can diversify the puree with delicious gravy.
Gravy with meat
Ingredients:
meat broth – 200 g;
onion – 100 gr;
carrots – 70 gr;
tomatoes – 100 gr;
butter.
Preparation:
Melt a small amount of butter in a frying pan and fry the onions and carrots in it. Cut the onion into small cubes and grate the carrots. While the vegetables are roasting, you need to blanch the tomatoes, then cut them into cubes and add them to the vegetables. When all the water has evaporated from the pan, add a little flour and fry the whole mixture for several minutes. The last step is adding broth to the vegetables.
For those who don’t know what it is and how to blanch tomatoes. Blanching is removing the skin from a tomato. To do this, you need to make small cross-shaped cuts on the vegetable on the back side of the stalk. Then you need to dip the tomato in boiling water for 20 seconds, remove it and immediately place it in cold water. After this, you can remove the skin from the tomato by hand.
Creamy sauce for mashed potatoes
When you don't have vegetables on hand, you can make a cream-based gravy.
Ingredients:
low fat cream (can be replaced with milk) – 150 g;
butter;
flour.
Preparation:
On hot frying pan you need to pour a tablespoon of flour and fry it until brownish. Then add butter and wait until it melts. It is necessary to pour in the cream in a thin stream, while constantly stirring the mixture so that lumps do not form. It's best to use a whisk. Finally add salt and pepper and simmer the mixture for about 5 minutes.
Important! When adding cream, you need to stir the mixture very vigorously, otherwise the lumps of flour will thicken and cannot be broken up, which will significantly reduce the quality of the prepared gravy.
4. Gravy for cutlets
To ensure that the cutlets are not dry and go harmoniously with any side dish, you need to prepare a delicious gravy.
Tomato sauce
Classic recipe for gravy for cutlets.
Ingredients:
onion – 90 gr;
garlic – 2 cloves;
tomato sauce– 150 gr;
mixture of herbs;
flour.
Preparation:
The flour is lightly fried in a frying pan and tomato sauce is added. After a few minutes, add chopped garlic, salt, pepper and herbs. Everything needs to simmer for a few minutes. After this time, add the cutlets to the pan and simmer for another 15 minutes so that the gravy is saturated with the taste of the meat. Can be served with any type of side dish.
5. Gravy for buckwheat
Often people do not like this product because it is “dry”, but there are several options for gravy, thanks to which everyone in the household will eat this side dish.
This is incredible delicious recipe gravy with buckwheat. It takes quite a long time to cook due to the toughness of the meat.
Ingredients:
lamb meat – 400 g;
onion – 100 gr;
curry;
paprika;
dark beer.
Preparation:
The meat should be cut into cubes and fried in a frying pan, then it should be transferred to a saucepan. Fry in the same pan onion, which was previously cut into strips. Add a little mayonnaise and some beer to the pan and bring to a boil, wait 1 minute. Place the onion in the pan with the meat.
Next, you need to add the rest of the dark beer to the prepared ingredients so that it covers the meat and is 2 centimeters above it. Put on fire, bring to a boil. Add spices, depending on how spicy a person likes it, add curry and add a sufficient amount of paprika and salt.
