Meatless gravy is an addition to any side dish, the taste of which it can change beyond recognition, making it richer and more aromatic. Due to the simplicity of the recipe, and the availability of the ingredients necessary for cooking, there are many ways to prepare gravy without meat. Due to the absence of meat in the list of products, you can indulge yourself with such a dish both during fasting and during the week of the diet menu.

Any meat sauce can be no less satisfying than its “meat” counterpart. To do this, just add its composition of legumes (peas, beans, beans) or dairy products, with a high percentage of fat. Combined with a side dish, you get a very nutritious dish for lunch or dinner.

For those who are looking for "lightness", you should opt for meatless vegetable gravy. It is prepared using carrots, tomatoes, onions, peppers, zucchini, eggplant, etc. Since all of the vegetables listed above are juicy on their own, there will be no need to use third-party sauces to season them. Based on the above, experienced chefs you will immediately realize that meatless gravy can be of different thickness, and this will depend on the selected ingredients.

If you are a follower Italian cuisine, then you can safely try to complement the meat-free gravy with grated cheese, herbs, seasonings and dried herbs. After cooking, it remains to choose only what to serve it with - it can be porridge from boiled cereals, boiled pasta, mashed potatoes or any other side dish.

Gravy for meatless pasta with cheese

Cheesy, and therefore very thick gravy without meat, it goes perfectly with any main course. However, it has been experimentally verified that no the best supplement especially for boiled pasta. The amount of flour, it turns out, is easy to adjust the density of the gravy, so you will not have problems with the recipe.

Ingredients:

• 2 tbsp. l. vegetable oil
• 2 tbsp. l. flour
• 1 glass of milk
• 200 g hard cheese
• 50 g butter
• 1 tsp dried basil
• ½ tsp cumin
• Pepper

Cooking method:

1. Lubricate a dry frying pan with vegetable oil and pour flour into it.
2. Fry the flour over low heat until golden brown.
3. Pour the milk into the pan in a thin stream, while constantly stirring the gravy.
4. After the gravy boils, pour grated cheese into it.
5. Then we put slightly melted butter, basil and cumin.
6. Bring the meatless gravy back to a boil, add salt and pepper to taste.
7. prepared gravy pasta and serve them to the table.

Gravy for meatless mashed potatoes with champignons

Mushroom gravy is essentially fragrant and thick sauce which goes best with mashed potatoes. Any mushrooms are suitable for the recipe, not just champignons. For the sake of experiment, you can try other options, this meatless gravy will have your favorite flavor and aroma.

Ingredients:

• 2 onions
• 1 carrot
• 300 g champignons
• 2 tbsp. l. vegetable oil
• 400 ml water
• 2 tbsp. l. flour
• 2 tbsp. l. sour cream
• Pepper

Cooking method:

1. We clean and wash vegetables. Cut the onion into cubes, and grate the carrots.
2. Wash the mushrooms and cut into cubes.
3. Put the onions and carrots in a frying pan greased with vegetable oil and fry them over low heat for about 10 minutes.
4. Then add mushrooms to the vegetables and simmer all the products under a tightly closed lid for 20 minutes.
5. In the meantime, pour a little water into a bowl, pour flour into it and stir well. Add all the remaining water and mix again. Pour the resulting mass to the mushrooms.
6. Salt and pepper the gravy to taste and leave to simmer covered for 10 minutes.
7. After a while, pour the sour cream, stir and simmer the gravy without meat under the lid for about 10 more minutes.

Gravy for meatless rice with tomato paste

The easiest and most popular option for meatless gravy among most hostesses. The level of "acid" that is always present in sauces with tomato paste can be adjusted by adding no a large number Sahara. Also used in the recipe chicken bouillon, which can be replaced plain water, but the density of the gravy, as always, is regulated by the amount of flour.

Ingredients:

• 2 tbsp. l. vegetable oil
• 1 bulb
• 2 tbsp. l. tomato paste
• 250 ml vegetable broth
• 1 st. l. flour
• 2 bay leaves
• Pepper

Cooking method:

1. Heat vegetable oil in a frying pan.
2. Fry on it until golden brown, pre-peeled, washed and chopped onion.
3. Then add the pasta to the onion, mix the ingredients together and fry for 3 minutes.
4. Pour the flour into the broth in small portions, stir until smooth, after which the resulting mass is poured into the pan.
5. Add salt and pepper to taste and toss Bay leaf.
6. Bring the gravy without meat to a boil, remove from heat, and then use as directed.

Now you know how to cook meatless gravy. Enjoy your meal!

Meatless gravy is one of the the best dishes for a novice hostess, as it is quick and easy to prepare, and does not hit the family budget. Products for recipes need only running and affordable, and the gravy itself will perfectly complement any main dish for lunch or dinner. Finally, I want to give a couple of tips on how to cook gravy without meat, which will already facilitate this easy process:

• It is best to cook gravy without meat in cast iron pan or cauldron. So she definitely will not burn and will be able to put out well;
• If you are preparing gravy without meat, and it turned out to be slightly liquid, add water mixed with flour to it, after mixing them well together so that there are no lumps;
• Another trick that can change the taste. Your meatless gravy will taste more tender if you sauté the ingredients needed for the recipe in butter;
• Don't be afraid to experiment with spices. The taste of meatless gravy can be radically changed by replacing, combining herbs, spices and seasonings.

Meatless gravy can transform any side dish, making it more juicy, tasty and fragrant. At the same time, such a dish boasts a minimum calorie content and ease of preparation. You can afford it in fasting or during a diet. There are plenty of ways to cook gravy without meat in order to constantly pamper yourself and loved ones. new lungs and healthy meals.

Gravy without meat can be as nutritious as with meat. To do this, it includes mushrooms or legumes, which contain a large amount of protein. In addition, fatty dairy products can be used as the basis of meatless gravy - then the side dish will be very satisfying.

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

You can add meat-free gravy with hard or processed cheese, fresh or dried herbs, aromatic seasonings, roots, etc.. It is enough to stew all this in one saucepan, frying pan or slow cooker, and then pour the pre-prepared side dish with the resulting sauce. Meatless gravy can be thin or thick, depending on the ingredients chosen, the amount of water and flour added.

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

Secrets to making the perfect meat-free gravy

Meatless gravy is tasty and satisfying, but at the same time very economical. Even from minimum quantity products will turn out chic fragrant sauce for any side dish. Special secrets in how to make meatless gravy, no, but the following cooking notes can help along the way:

Secret number 1. the best way to thicken gravy without meat is to add a small amount of flour. It can be fried with oil or mixed with water for filling. This must be done very carefully so that no lumps remain.

Secret number 2. To make the gravy without meat more tender, you can fry all the ingredients not in vegetable oil, but in butter.

Secret number 3. As spices for meat-free 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 number 4. You can make the taste of meat-free gravy brighter with citric acid and vinegar lemon juice or brine, if originally planned sour sauce. If, on the contrary, you need a sweet or neutral gravy, then a little sugar should be added to it.

Secret number 5. It is recommended to cook gravy without meat in a wide dish with a thick bottom (pots, pans, cauldrons), then the products will not burn, and it will be easy to mix them. Also, be sure to close the lid while extinguishing and turn down the heat.

One of the most simple options homemade gravy without meat. It turns out the sauce is very juicy and aromatic. If the tomato paste seems too sour to you, just 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 take plain water, and adjust the amount of flour depending on the desired density. It will also depend on the time of infusion of the gravy - the longer it stays under the lid, the thicker it will be.

Ingredients:

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

Cooking method:

1. Heat the oil in a frying pan and fry the onion until golden brown.
2. Put the tomato paste to the onion, mix and fry for another 2-3 minutes.
3. Mix flour with chilled broth, pour into a frying pan.
4. Salt and pepper the gravy to taste, throw in bay leaves.
5. Bring the meatless gravy to a boil, remove from heat and let it brew for a bit.

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Thick, meatless cheese sauce is the perfect accompaniment to any side dish. aromatic spices and milk base will help turn even the most plain pasta in gourmet pasta. It is best not just to pour sauce over them, but to stew a little in gravy. Enough 2-3 minutes. If desired, you can separately use pieces of meat or seafood. Before making meatless pasta gravy, take the milk and butter out of the refrigerator and let them come to room temperature.

Ingredients:

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

Cooking method:

1. Lubricate the pan with vegetable oil and pour flour into it.
2. Fry flour until golden brown.
3. Pour the milk into the pan in a thin stream, stirring constantly.
4. Grate the cheese and pour it into the rest of the ingredients when the gravy boils.
5. Soften the butter and put in the gravy, add the cumin and basil.
6. Bring meatless gravy back to a boil, season with salt and pepper to taste.
7. Drizzle pasta with hot sauce immediately after cooking.

Vegetable gravy is not only tasty, but also very healthy. Together with buckwheat porridge, such a dish can be considered a standard proper nutrition. The composition of vegetables can be changed at your discretion, for example, by adding zucchini, colored 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 celery stalk;
• 1 bell pepper;
• 2 tbsp. l. vegetable oil;
• Greens;
• Salt pepper.

Cooking method:

1. Peel onions, carrots, bell peppers and celery and cut into small cubes.
2. Finely chop the herbs and garlic with a knife.
3. Scald the tomatoes with boiling water and remove the skin from them, also cut into cubes.
4. Lubricate the bowl of the multicooker with vegetable oil and heat it well in the "Baking" mode, lay out onion and garlic.
5. Fry the onions and garlic for 10 minutes, then add the carrots and bell peppers.
6. Then send celery to the slow cooker, mix well and fry for another 5 minutes.
7. Add salt, pepper and tomatoes to the vegetables, close the lid of the multicooker and change the mode to "Stewing".
8. Cook gravy without meat in a slow cooker for 20 minutes, if necessary, add a little water during the stewing process.
9. Sprinkle the finished gravy with herbs and serve.

Mushroom gravy is a thick, aromatic sauce that, 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 etc. You will get a very tender gravy without meat with mushrooms if you replace sour cream heavy cream, but the calorie content of the dish will noticeably increase from this. After preparing the mushroom sauce, it is better to let it stand for a while under the lid so that all the ingredients are saturated with the aromas of spices.

Ingredients:

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

Cooking method:

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

Now you know how to cook meatless gravy according to the recipe with a photo. Enjoy your meal!

Not every person loves simple rice, but with properly prepared gravy, it is unlikely that anyone will be indifferent to this dish.

1. Gravy for pasta

Pasta is a very common dish; a huge number of varieties of this side dish are sold in stores. Preparing pasta is very simple, the main thing is to prepare the right and tasty gravy for them.

creamy gravy

For lovers of gentle creamy taste This sauce goes very well with classic pasta.

Ingredients for 2 servings:

cream 18% - 150 gr;
onion - 30 gr;
garlic - 1 clove;
butter - 30 gr;
dry basil.

Cooking:

Onion must be cut into small cubes and fried in a well-heated pan. After a minute, you need to add the garlic, grated on a fine grater. When the onions and garlic turn golden, add the cream and boil everything a little. After 2 - 3 minutes, add salt, butter and basil. Creamy sauce for pasta is ready.

The taste of this gravy is more pronounced, it is more suitable for spaghetti.

Ingredients for 2 servings:

tomato paste - 100 gr;
pork meat - 300 gr;
carrots - 50 gr;
onion - 50 gr;
flour;
garlic.

Cooking:

Pork cut into small pieces - fry. Cut the onion into small cubes, grate the carrots and add to the meat. When the vegetables become golden in color, add a tablespoon of flour and fry it for 2-3 minutes. Then pour in the tomato paste with garlic.

The mixture should be simmered for about 15 minutes, a few minutes before the readiness to add a little sugar and salt. Optionally, you can add spices (basil, Italian herbs, rosemary).

2. Gravy for rice

Having prepared 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 you should definitely try.

Ingredients:

meat (any) - 300 gr;
onion - 50 gr;
carrots - 100 gr;
tomato paste - 100 gr;
pepper mixture.

Cooking:

The meat must be cut into fairly small pieces and fried well in a pan. Carrots and onions cut small cubes. The meat must be removed from the pan, and vegetables should be put in it (the pan does not need to be washed).

When the onions and carrots are ready, add tomato paste to them and return the meat to the pan. Salt, add a mixture of peppers and simmer everything together for 20 - 30 minutes.

Gravy for rice 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 blend perfectly with this side dish.

Ingredients:

chicken fillet- 250 gr;
bell pepper - 70 gr;
carrots - 70 gr;
asparagus beans - 70 gr;
soy sauce;
ginger.

Cooking:

All vegetables are cut into cubes and fried in a well-heated pan with chicken fillet. Everything is thrown at the same time. When the vegetables have become soft, pour about 100 g of water and 30 - 50 g of water into the pan. soy sauce. The whole mixture should be simmered over low heat for 10 minutes. 3 minutes before full readiness, you need to add a little grated ginger.

If the gravy is too thin, it can be thickened with starch. To do this, a teaspoon of starch must be diluted in 20 grams of cold water and poured into the gravy.

Important! Ginger is a very specific product that has persistent odor, when adding it to the gravy you need to be very careful. Otherwise, the smell will be too strong, and the taste of the dish will be bitter.

3. Gravy for puree

Mashed potatoes are loved by 90% of our population, but even the most popular dish may get bored. You can diversify mashed potatoes with delicious gravy.

Gravy with meat

Ingredients:

meat broth - 200 gr;
onion - 100 gr;
carrots - 70 gr;
tomatoes - 100 gr;
butter.

Cooking:

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 frying, you need to blanch the tomatoes, then cut them into cubes and put them on top of 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 the broth to the vegetables.

For those who don't know what it is and how to blanch tomatoes. Blanching is the removal of the skin from a tomato. To do this, you need to make small cruciform cuts on the vegetable on the back of the stalk. Then the tomato should be dipped in boiling water for 20 seconds, pulled out and immediately placed in cold water. After that, the skin from the tomato can be removed by hand.

Creamy gravy for puree

When there are no vegetables on hand, you can make a cream-based gravy.

Ingredients:

cream of low fat content (can be replaced with milk) - 150 gr;
butter;
flour.

Cooking:

On the hot 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 is best to use a whisk. At the end, add salt and pepper, simmer the mixture for about 5 minutes.

Important! When adding cream, you need to mix the mixture very strongly, otherwise the lumps from the flour will thicken and cannot be broken, which will significantly reduce the quality of the prepared gravy.

4. Gravy for cutlets

So that the cutlets are not dry and harmoniously combined with any side dish, you need to prepare a delicious gravy.

tomato sauce

Classic gravy recipe for cutlets.

Ingredients:

onion - 90 gr;
garlic - 2 cloves;
tomato sauce - 150 gr;
a mixture of herbs;
flour.

Cooking:

Flour is fried a little in a pan and tomato sauce is added. After a few minutes, you need to add chopped garlic, salt, pepper and herbs. Everything needs to be simmered for a few minutes. After this time, add cutlets to the pan and simmer for another 15 minutes, so that the gravy is saturated with the taste of meat. Can be served with any type of side dish.

5. Gravy for buckwheat

Often people do not like this product because of the “dryness”, but there are several options for gravy, thanks to which this side dish will be eaten by all households.

It's incredible delicious recipe gravy with buckwheat. It cooks for a long time due to the rigidity of the meat.

Ingredients:

lamb meat - 400 gr;
onion - 100 gr;
curry;
paprika;
dark beer.

Cooking:

The meat should be cut into cubes and fried in a frying pan, then it must be transferred to the pan. In the same pan, you need to fry the onion, which was previously cut into strips. In the pan you need to add a little mayonnaise, part of the beer and bring to a boil, wait 1 minute. Put the onion into the pot 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 higher than it. Put on fire, bring to a boil. Add spices, depending on how the person likes spicy, add curry and fall asleep enough large quantity paprika, salt.

Mashed potatoes go well with tomato sauce, it's easy to make. Take a tomato so as not to remove the skin from it, cut it very finely and fry it in a pan, in refined sunflower vegetable oil, then add onion 1 head, carrot 1, bell pepper 1 piece and garlic 3-4 cloves, after crumbling everything finely , also fry and stew a little with salt to taste, then add 5 black peppercorns and a small bay leaf, stew a little more and the sauce is ready.

But tomato sauce and mashed potatoes are suitable meat cutlets, minced meat should be decomposed into cutlet masses and fried on both sides, then put all the cutlets in tomato sauce and pour everything boiled water and let it simmer over low heat for 40 minutes.

If you like sour cream, then you can cook chicken legs in sour cream sauce. To do this, the legs are fried in vegetable refined sunflower oil to a crust, then all the ingredients are added, as in tomato sauce, except for the tomato itself, and when everything is fried, you need to move everything to the side in a pan and fry 1-3 tablespoons of sour cream in a free place, then pour everything with boiled water, salt to taste and add 5 pieces of peppercorns and bay leaf, boil on a slow fire for 40 minutes and you will have chicken in sour cream sauce for mashed potatoes.

I would like to point out right away that sour cream sauce with chicken it goes very well not with mashed potatoes, but with rice.

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How to cook gravy for mashed potatoes: the most delicious recipes

Fragrant gravy to mashed potatoes

Mashed potatoes, tender and airy, flavored with milk and butter, are good on their own. But even tastier if you pour fragrant gravy on top of it. It doesn’t matter if it’s meat or vegetarian, the dish will only benefit from this anyway. Here's how to make gravy for puree different ways quickly and inexpensively.

Sour cream sauce with pickled vegetables

Usually sour cream sauce is served with mashed potatoes and fish cutlets or meatballs, but it can also be served with turkey or chicken. The following products should be ready:

a little flour, salt, pepper and fresh chopped herbs.

Finely chop the onion, grate the carrots on a fine grater, cut the cucumber into cubes or grate too. Heat up a frying pan and saute the onions and carrots in vegetable oil. Sprinkle lightly with flour, quickly fry, stirring constantly, until a nutty smell appears. Pour in the sour cream, put the cucumber and let it boil. Only now, if necessary, add salt and pepper to the gravy. Remove from heat and sprinkle with herbs.

Hearty tomato sauce with meat

Here's how to make delicious gravy , if you have a small piece of meat left, which is not enough for chops or cutlets, but you need to use it somehow. Or a hungry girlfriend showed up on the doorstep, and there was nothing to treat her with and there was no time to run to the store. It can be beef, pork or chicken - it doesn't matter at all. In addition to meat, you will need:

Cut the meat into small pieces, preferably into strips, but always across the fibers. Salt, pepper, roll in flour and quickly fry. Take out and set aside. In the same bowl, fry chopped vegetables, put meat again, add tomato paste and one and a half glasses of water. Reduce heat and cook for a quarter of an hour under the lid. Then put the bay leaf and continue to simmer until tender.

Creamy sauce with mushrooms and white wine

When choosing one or another sauce recipe for mashed potatoes, do not be afraid to fantasize. No mushrooms? Oyster mushrooms or chanterelles will do. Instead of tomato paste, you can add tomatoes and sweet bell peppers. And pickled cucumbers will perfectly replace olives or olives. Experiment more boldly, and then every day you will have a new dish on the table thanks to skillfully, soulfully and diligently prepared gravy.

Ingredients

Ground pepper - to taste;

Salt - to taste;

Refined sunflower oil - for frying;

Cooking process

I think a lot of people love mashed potatoes. Some cook it with butter, add milk, mix it with dill, parsley, fried onions, etc. And how tasty it is to serve mashed potatoes with fragrant gravy! I suggest a variant of chicken gravy, which is just perfect with potatoes.

For gravy, we need chicken fillet, onions, sunflower oil, curry seasoning, black ground pepper, water and salt.

Wash the chicken fillet, cut off the fat and pat dry. Cut into medium cubes.

Heat the oil and fry the fillet until golden brown.

Cut the onion into cubes, add it to the chicken and fry for 5-7 minutes.

Recipe Description:

First you need to fry the minced meat well.

Salt, pepper, add seasoning for minced meat. We do not regret seasonings. it will not spoil our stuffing.

After we fried the minced meat. add tomatoes and beans to it.

Simmer over medium heat for 30 minutes or half an hour =)))) (as you like), stirring occasionally.

Now add the basil and crushed garlic in a garlic press. Simmer for another 5 minutes and the sauce is ready.

In the meantime, the minced meat was stewed, we managed to prepare mashed potatoes. Everything is as usual, only add chopped carrots to the potatoes.

How to make gravy for puree

Instruction

Wash the meat. Cut it into small pieces. Fry in a pan until golden brown. It's not worth overcooking.

When a golden brown appears, add flour. Mix thoroughly. Keep on fire for 5 minutes so that the flour is also overcooked.

Put the fried meat in a saucepan where you will cook the gravy.

Wash and clean carrots and onions. Grate the carrots on a fine grater, and cut the onion into half rings.

Pour sunflower oil into a frying pan, heat up. Put the vegetables you have cooked in the heated bowl. Roast vegetables until tender.

Add the tomato paste to the skillet with cooked vegetables. Mix well. Fry for 5 minutes until the mass becomes a uniform color.

Lay out vegetable mix into the pot where the meat was placed. Add bay leaf.

Mix everything. Add water. Put on fire and bring to a boil. Then reduce the fire.

Salt and pepper to your taste. Cook for 15-20 minutes over low heat, stirring occasionally.

Wash the carrots, peel and grate.

Peel the onion and cut into cubes.

Cut the chicken fillet along the fibers into medium pieces.

Mushrooms drain and dry on a napkin.

Fry mushrooms, carrots and onions in sunflower oil until tender.

As soon as the flour is fried, pour a glass of water into it in a thin stream. At the same time, it must be stirred so that there are no lumps. Pour the resulting mixture into vegetables and mix.

Sliced ​​fillet fry in butter. Add the fried meat to the pan with vegetables. Add water, bay leaf, salt and pepper. Simmer over low heat for 20-25 minutes. The gravy is ready.

Gravy for mashed potatoes

Cooking time: 40 min

Even by everyone favorite dish sometimes requires a little variety. I bring to your attention a rich, aromatic gravy for mashed potatoes.

Preparation description:

Every housewife has a simple recipe for gravy for mashed potatoes. I bring to your attention interesting option vegetable gravy with a rich meaty aroma and taste.

1. To prepare this dish, you will need meat broth. You can cook it on purpose or freeze a small portion in advance. Before preparing the gravy, it should be brought to a boil and set aside.

2. Peel the onion and cut into small cubes.

3. Melt the butter in a pan and send the onion there.

4. Peel and grate the carrots. When the onion turns golden, send carrots to it.

5. Grate the garlic or chop finely. Add to skillet.

6. Peel the tomatoes (make small cuts and pour boiling water for a few minutes, then pour over cold water) and send to vegetables.

7. When the liquid from the tomatoes has evaporated, add the flour and mix well.

8. Gradually add broth to the gravy until it reaches uniform consistency. Add salt and pepper to taste.

It's not quite classic recipe gravy for mashed potatoes. Despite the perceived meat flavor, the gravy is vegetable and practically non-greasy (especially if you use a second or even third broth).

Main Ingredient: Vegetables

Ingredients:

Carrots - 1 Piece Onion - 1 Piece Tomatoes - 3 Pieces meat broth- 200 Milliliters Garlic - 2 Cloves Butter - 50 Grams Flour - 2 Teaspoons Salt - 1 Pinch Pepper - 1 Pinch

Servings: 6

Sauce recipes for mashed potatoes

Most best recipes sauces for mashed potatoes are collected here. You will always find them in recipes for sauces for mashed potatoes.

Fish meatballs in tomato sauce AT cutlet mass prepared for fish cakes and meatballs, add chopped onion sautéed in butter (1 tablespoon). Form meatballs, bread them in flour, place in a greased roasting pan and fry in & nbsp. Required: fish fillet - 300 g, wheat bread - 1-2 slices, milk - 1-2 tbsp. spoons, onion - 1 pc. flour - 1 tbsp. spoon, vegetable oil - 2 tbsp. spoons, garlic - 2 cloves, tomato sauce - 2 cups, salt

Brains boiled in sauce Put raw brains, peeled from films, whole or in half, put in a bowl of cold water (1–1.5 liters of water per 1 kg of brains), add salt, vinegar, roots and onions, bay leaves, peppercorns. Once the water is heated to &n. You will need: brains - 130 g, roots and onions for cooking - 10 g, vinegar - 5 g, champignons or porcini mushrooms - 30 g, sauce - 100 g, garnish - 100-150 g, bay leaf, peppercorns, herbs

Liver in Stroganoff sauce Cut the peeled liver into cubes, salt, fry in fat, sprinkle with dried, as for sauce, wheat flour, add chopped browned onions, South sauce, sour cream, mix and boil. Serve sprinkled with herbs p. Required: liver - 140 g, animal margarine - 15 g, flour - 5 g, onion - 20 g, sour cream - 30 g, South sauce - 5 g, garnish - 150 g, greens

Liver in sauce Cut the prepared liver into wide portioned pieces, sprinkle them with salt, pepper, breaded in flour and lightly fry on both sides in margarine or butter. Put the liver in hot sauce sour cream with onion, tomato s&. Required: liver - 100 g, flour - 5 g, margarine or melted butter - 10 g, sauce - 75 g, garnish - 150 g, pepper, herbs

Mashed potatoes with egg and butter Peel potatoes and boil in salted water until tender. Drain the water, dry the potatoes. hot potato wipe or rub. The temperature of the potatoes being wiped must be at least 80 degrees, otherwise the mashed potatoes will be. You will need: potatoes - 5 pcs. milk - 1/2 cup, butter - 2 tbsp. spoons, egg - 1 pc.

Romanesco mashed potatoes (2) Boil the potatoes in salted water until tender, drain the water. Dry potatoes, wipe hot. Pour milk, melted butter into the resulting mass and beat in fluffy puree. Boil cabbage in large quantities. You will need: potatoes - 4 pcs. Romanesco cabbage - 200 g, milk - 2 tbsp. spoons, butter - 2 tbsp. spoons, salt - to taste

Dorado with mashed potatoes Dorado cut along the back, chop the vertebral bone at the head and tail, cut the flesh along the skin, remove the bones along with the remaining pulp, offal and gills. Rinse the fish, salt. Fill the prepared carcass with mashed potatoes with & nbs. You will need: dorado - 2 pcs. olive oil - 2 tbsp. spoons, salt to taste, potatoes - 2 pcs. milk - 2 tbsp. spoons, capers - 60 g, thick cream - 1/2 cup, lemon - 1/2 pc. dry white wine - 2 tbsp. spoons, olives - 20 g, egg yolk - 1 pc. leek - 50 g

Mashed potatoes Peel the potatoes, boil in salted water, then drain the water, dry the potatoes, wipe hot. Pour hot milk and part of the melted butter into the mashed potatoes while stirring. Whip the potato mass into a fluffy mass. When submitting. Required: potatoes - 1.1 kg, milk or cream - 150 g, butter - 60 g, greens

Potato or shepherd's pie (almost English classic) Clean and cut onions and carrots. fry in a pan. At this time, we cut the meat quite finely. We take mashed potatoes, add cream and yolks, salt, pepper to it, and beat it all in a blender. Separately, beat the whites into a thick foam and add to the potato mass, ak. Required: 300g - pork meat (ready-made), 1pc - onion, 1pc - carrots, 3 tbsp. - "Satsebeli" sauce, 500g - mashed potatoes (ready-made), 100ml - cream, 2 eggs, salt, pepper

Meat sausages with mashed potatoes under noble cheese sauce Let's prepare minced meat, in your favorite version. For me, this is not fatty pork and beef in a ratio of 1: 1, with the addition of finely chopped onion, grated zucchini, freshly ground pepper, nutmeg, salt, eggs and a small amount of cold water. F. You will need: Minced meat (depending on the number of eaters), egg, breadcrumbs, butter, vegetable oil, small onion, 1/2 cup cream, salt, pepper, blue cheese 40-50g

Pork gravy - a recipe for delicious and meat gravy in a pan and in a slow cooker. In order to make pork gravy from a simple recipe tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.

Meat sauce - full second dish that is stewed pieces meat in a small amount broth. Gravy can be meat, chicken, vegetable, cream or tomato. You can use a variety of meats to make meat sauce. Someone prefers to cook it from rabbit, pork, lamb, turkey, someone from beef or chicken.

Delicious and simple recipes pork gravy

Pork gravy is one of the versatile gravies that goes well with both cereals and pasta, and with mashed potatoes - just delicious. Meat in the taste of gravy plays a primary role. Properly selected meat is the key to delicious gravy. Give preference to meat without a lot of fat.

In addition to the classic set of carrots and onions, often in meat sauce add bell peppers, tomatoes, green beans, eggplant or zucchini.

Pork gravy: 7 step by step recipes

Pork with gravy - incredible tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a solemn feast and at an ordinary one. Gravy can be prepared in many ways, which every housewife who wants to feed her loved ones with tasty and healthy food should get acquainted with.

Pork gravy classic recipe

classic pork gravy recipe

Ingredients:

• Pork - 600 g;
• Carrots - 2 pcs.;
• Onion - 2 pcs.;
• Tomato paste - 2 tablespoons;
• Wheat flour - 2 tablespoons;
• Garlic - 4 cloves;
• Greens (dill, parsley) - to taste;
• Salt - to taste.

Cooking method:

1. First of all, rinse the meat in water, then cut the meat into small pieces no more than 5 cm in width and length;
2. Then we fry the meat until half cooked over high heat in a pan, and when browned, we make a moderate fire;
3. Grate the carrots (or cut into small pieces), cut the onion into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
4. Add flour to the pan and continue to cook over low heat for 3 minutes;
5. Pour water into the pan so that it covers all the ingredients;
6. Add tomato paste and bring to a boil. Then reduce the heat and continue to cook for another 15 minutes under the lid;
7. Add chopped greens and let it brew for another 15 minutes. Enjoy your meal!

Pork gravy is a godsend for rational housewives who are in constant search of dishes that allow them to feed their families tasty and inexpensively. It is enough just once to cook goulash correctly, so that later you can easily repeat the recipe without looking into cookbook.

Goulash is cooked for about 1 hour - during this time, small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.

Gravy with pork tomato paste in a pan

Gravy with pork tomato paste

Ingredients:

• Pork - 800 g;
• Water - 1 l.;
• Tomato paste - 100 g;
• Carrots - 250 g;
• Wheat flour - 3 tablespoons;
• Onion - 250 g;
• Sunflower oil - 50 g;
• Bay leaf - 2 pcs.;
• Salt - to taste.

Cooking method:

1. To prepare the gravy, take the pork pulp or tenderloin. It's not scary if the pork is lightly with a layer of fat. Before cooking, place the meat in a colander and rinse thoroughly under running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions;
2. Heat some sunflower oil in a frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
3. Place the fried pieces of pork in a stewing pan;
4. Peel the onion, cut into small pieces. Rinse and peel the carrots, grate on a coarse grater. Pour the remaining oil into the pan, heat, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
5. Sprinkle wheat flour. The density of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
6. Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
7. tomato sauce add to the fried pork and send to a small fire. Simmer for 30-50 minutes until soft. 5 minutes before the end of the stew, add the bay leaf;
8. Pork gravy is ready. It can be served immediately, after stewing, or prepared for future use for several days. Store cooled gravy in the refrigerator. Reheat to desired temperature before use. Enjoy your meal!

For gravy, you can use not the best meat or even trimmings, which reduces the cost of the dish. Due to fine cutting and long stewing in broth or sauce, pork of any quality is soft and tender. Meat gravy is often confused with goulash. They really do look alike. But I think that the Hungarians would be offended if they knew about it. real goulash nevertheless, it differs from pork meat gravy, the recipe with a photo of which is on our menu today.

most delicious gravy obtained in a multicooker. Due to the special temperature regime the meat is languishing, as in an oven, steamed, it turns out the softest, even if the pulp is not the most best parts pork carcass.

Meat Quick Gravy

quick meat sauce recipe

Ingredients:

• Pork - 500 g;
• Wheat flour - 50 g;
• Onion - 200 g;
• Water - 0.5 l.;
• Tomato paste 100 g;
• Bay leaf - 1 pc.;
• Ground black pepper - to taste;
• Salt - to taste.

Cooking method:

1. Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small pieces. You can cut into cubes, sticks, plates;
2. Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
3. In a deep frying pan or thick-walled saucepan, heat some refined sunflower oil. Dip the pork pieces in the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon;
4. Add chopped onion. Stir and sauté for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add grated carrots;
5. Sprinkle in wheat flour. Stir and hold on fire for 1-2 minutes;
6. Add the tomato paste, stir until the meat pieces are completely covered with the paste. Instead of pasta, you can use ketchup or homemade tomato sauce;
7. Pour in boiled water. Add salt, pepper, bay leaf. From spices, you can add allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer over low heat for 30-35 minutes. During this time, the pork pieces will become soft and very juicy;
8. Pork gravy is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it's time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Enjoy your meal!

Gravy ennobles any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, because with the right gravy, any side dish goes with a bang.

Gravy does not have a clearly fixed recipe. By adding new ingredients, you get a sauce with unusual taste, you can make lunches or dinners more varied. The recipes provided will tell you in detail how to make pork gravy inexpensive, but tasty and healthy.

Pork meat gravy in a slow cooker

Pork meat sauce in a slow cooker

Many second courses need meat sauce. From pasta to mashed potatoes, this slow cooker recipe is perfect for any of our everyday meals. Instead of pork, you can use other meat - to your taste.

Ingredients:

• Pork - 400 g;
• Tomato paste - 3 tablespoons;
• Onion - 1 pc.;
• Sunflower oil - 40 ml;
• Wheat flour - 3 tablespoons;
• Water - 0.5 l.;
• Carrots - 1 pc.;
• Garlic - 2 cloves;
• Spices (greens, pepper) - to taste;
• Salt - to taste.

Cooking method:

1. Cut the washed pork meat into cubes or pieces of arbitrary shape;
2. Peel the carrots and grate coarse grater;
3. Remove the peel from the onion and cut into small cubes, like a vinaigrette;
4. Pour sunflower oil into the multicooker bowl;
5. Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
6. Put meat, onions and carrots in a container, mix occasionally. You can not close the lid;
7. While the main ingredients are going through the roasting stage, dissolve the indicated amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
8. When the meat with vegetables is fried, add spices, salt and water with flour to the bowl;
9. Set the "Extinguishing" mode to 50 minutes;
10. At the end of the process, the gravy can be left on the heat to maintain optimal temperature dishes before serving. Enjoy your meal!

Since childhood, we have been taught that meat gravy must be served with any side dish of cereals or pasta - this rule is strictly observed in the canteens of kindergartens and schools.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare this sauce, you will need dairy ingredient, onions, some water, flour and spices.

Pork with sour cream sauce for pasta

Gravy for sour cream and pork pasta

Ingredients:

• Pork - 600 g;
• Sour cream - 300 g;
• Milk - half a glass;
• Sunflower oil - 100 ml;
• Onion - 2 pcs.;
• Garlic - 2 cloves;
• Greens - a bunch;
• Paprika - 1 tsp;
• Carrots - 2 pcs.;
• Spices - to taste;
• Salt - to taste.

Cooking method:

1. Wash the meat, cut into equal parts, salt a little, fry in a pan;
2. Grate the carrot, cut the onion into small cubes. Saute vegetables for 15 minutes. Combine the ingredients in one pan. A brazier or saucepan with dense walls is also suitable;
3. Add spices, water, and simmer until half cooked;
4. In a separate container, mix milk with sour cream, salt, pepper, flour. Add crushed garlic. Stir the pork, pre-filling it with sauce. Wait until it boils and simmer on the smallest fire for some more time. Pork gravy with sour cream is ready. Serve it to the table with pasta. Enjoy your meal!

Meat sauce has become something familiar for us, but not all of us know how to cook it properly. Perfectly cooked meat literally melts in your mouth and many confuse the duration of its preparation, listening to foreign chefs who recommend spending on heat treatment no more than 10 minutes. Remember that meat for meat sauce should be stewed for at least 1 hour. Only then will it become tender and juicy, it will itself disintegrate into fibers.

Pork stew in sour cream and tomato sauce in a slow cooker

Braised pork - recipe in sour cream and tomato sauce

Ingredients:

• Pork - 500 g;
• Sour cream - 100 ml;
• Tomato paste - 100 g;
• Greens - a bunch;
• Olive oil - 100 ml;
• Flour - 50 g;
• Onion - 2 pcs.;
• Ground pepper - to taste;
• Salt - to taste.

Cooking method:

1. We wash a piece of pork under a tap, dry it and cut into pieces of medium size;
2. Pour into container olive oil, start the "Baking" function. Set the timer to 10 minutes. We spread the meat and cook, be sure to close the lid;
3. We clean the onion from the husk, and finely chop it. We send the onion to the meat and mix. Cooking, without changing the mode, another 10 minutes;
4. Sprinkle the meat with onion flour, salt and pepper. Mix;
5. Put sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
6. Pour the sauce over the meat, add water so that the liquid completely covers the meat. We start the "Stew" mode and cook the pork for 1 hour 30 minutes. Serve with pasta, boiled spaghetti or mashed potatoes. Enjoy your meal!

Goulash - simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old soviet recipe- Pork goulash with gravy. A step-by-step recipe with a photo will serve as a reliable visual support for you - thanks to the photo, you will know for sure that everything is happening exactly as it should in your pan. For novice housewives, the recipe is perfect.

Pork with gravy in a slow cooker with mushrooms

Ingredients:

• Pork - 700 g;
• Olive oil - 40 ml;
• Mushrooms (champignons) - 250 g;
• Onion - 1 pc.;
• Tomato paste - 1 tbsp;
• Meat broth - 200 ml;
• Hot tomato sauce - 2 tsp;
• Bay leaf - 2 pcs.;
• Sour cream - 1 tbsp;
• Salt - to taste.

Cooking method:

1. Wash the pork thoroughly, pat dry with a towel, carefully cut the veins and cut the meat into medium slices;
2. Under running water, clean the mushrooms with a brush and place on a towel to dry slightly. Chop large enough;
3. Pour oil into the bottom of the appliance’s container, start the “Baking” program and heat it up slightly. Put the pieces of pork in a container, season with spices and cook the meat for 15 minutes;
4. Stir the meat. Peel the carrots and onions and finely chop. Add vegetables to the meat, mix and cook in the same mode for another 10 minutes;
5. Now add mushrooms tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
6. Run the "Extinguishing" function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, put the bay leaf and add the chopped garlic. Stir.;
7. After cooking, do not remove the pork with gravy for another 10 minutes. Serve with vegetable side dish or spaghetti. Enjoy your meal!

The recipe for pork goulash with gravy was inherited from the Soviet public catering. Pieces of meat, fried with flour and then stewed in tomato sauce, appealed to many, and the dish quickly migrated to home cooking. If you don't have a lot of ingredients at home, you can make gravy using hastily from tomato paste, onion, flour and pepper with salt. Pork gravy helps to make any side dish tasty, and the dish varied. Our tips on how to cook pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and you will succeed:

1. Gravy made with potato flour must not be overcooked or it will become too thick. After the introduction of starch, it is enough to hold such a sauce on fire for only 1-2 minutes;
2. Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less oily, it is recommended to collect all the fat before thickening the sauce;
3. Fast frying helps preserve valuable nutrients for the body. The thinner the meat is cut for gravy, the faster it will cook and the more useful it will be;
4. classic proportions for gravy - 1 tablespoon of flour or starch is taken for 2 cups of liquid;
5. To prevent flour or starch from forming lumps when combined with a hot liquid, dilute them in a small amount of cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy uniform, with a smooth, creamy consistency;
6. Additional flavor and greens will give an appetizing look, the dish is sprinkled with it during serving. Parsley goes especially well with goulash. Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine;
7. Carrots added to gravy not only improve its taste, but also give a beautiful golden color;
8. To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it. In order to avoid lumps for sure, you must first dilute the flour in water, and then pour it into the main mass of the dish;
9. If you do not use thickeners, such as starch or flour, then you can add sour cream diluted in water at the end of cooking;
10. It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out;
11. It is possible to change the taste of a dish with the help of flour. Before adding it to the dish, fry until golden brown. It will give a nutty flavor;
12. Do not salt the meat in advance - this worsens its taste and nutritional value decreases;
13. As an increase in the mass of goulash, squash can be added while roasting vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and even texture;
14. When frying meat, do not cover the pan with a lid. Do not stack meat pieces tightly together;
15. Unusually delicious pork stew with mushrooms. Just at the end of cooking, add to your goulash fried mushrooms;
16. From spices, you do not need to choose too intricate options. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
17. If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking. To keep the meat softer, it must be quickly fried over high heat, then the inside will remain own juice;
18. The meat will turn out to be especially tender and soft if you keep it for several hours in milk;
19. The flour in the dish can be changed to corn starch, after dissolving it in water, broth or sour cream;
20. 5 minutes before the end of cooking, put 50 g of butter in the goulash, it will give a delicate milky taste.

Pork gravy is very convenient and universal dish. It can be served with any side dish. You can cook porridge from cereals, mashed potatoes, pasta. This gravy will give a great taste to any side dish.

What is the most important thing in gravy? Naturally, she herself, thick, rich, with sour cream and tomato, with vegetables. And most importantly, to have a lot of it. Pork meat gravy can be served with almost any side dish: potatoes in their various incarnations, pasta, cereals.

Came from Hungary in the middle of the last century, goulash was accepted with a bang and did not bypass a single house Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash was enough for a large plate of potatoes or pasta to make the food delicious, and it was enough to feed the whole large family. You can serve goulash with different side dishes, even with pasta. different kind, but in its classic version, goulash, of course, is served with mashed potatoes.

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