What can I do with a good gravy? Turn any garnish - mashed potatoes, buckwheat, rice, pasta into an enriched and saturated with an attractive flavor and taste dish! Simple and simple recipes turn an ordinary dish into the most satisfying and delicious food.
The sauce can be chicken, meat, cream, vegetable or tomato. For example, for making meat sauce, housewives and cooks take a variety of meat types: pork, beef, lamb, veal.
But to make a tender sauce from a chicken, it is better to take a fillet or brisket. The simplest recipe for mushroom gravy involves the use of ordinary mushrooms, but in the mushroom season, of course, fresh forest mushrooms are better - the gravy with them will turn out to be very fragrant, rich and tasty. In this respect, the mushrooms "blue legs" are considered unsurpassed and the best.
For the preparation of vegetable sauce, mainly onions, carrots, tomato paste( fresh tomatoes), spicy herbs and spices are used. If the house does not have a lot of ingredients, you can prepare the gravy for a "quick turn" of tomato paste, onion, flour and pepper and salt. And flour is an integral component of almost any gravy. It is flour that gives the gusch and makes the sauce a little viscous and enveloping.
Very tasty and easy turns out sauce on milk, sour cream or cream. To make this sauce you need a dairy ingredient, onion, a little water, flour and seasoning. It is recommended to leave the sauce for 15 minutes, so that it is infused and slightly thickened.
Bottling: preparation of dishes and products
- Recipe No.1: Bottling to pasta( option one)
- Recipe No. 2: Creamy pasta "Creamy"( version two)
- Recipe No. 3: Pouring out pork
- Recipe No.4: Chicken sauce
- Recipe # 5: Tomato sauce
- Recipe # 6: Brewing to buckwheat
- Recipe # 7: Meat sauce
- Recipe # 8: Mushroom sauce
- Recipe # 9: Sauce for cutlets
- Recipe # 10: Sauce for rice
- Recipe # 11: Brewing from the liver
- Recipe # 12: Bottlingfrom beef
- Recipe No. 13: Sauce for puree
- Recipe No. 14: Flour from flour
- Ideal sauce for cutlets and waffles Soviet recipe
Sauce: preparation of dishes and products
For preparation of gravy prepare setkitchen utensils and utensils, which includes the following names: bowl, saucepan, thick-walled frying pan or saucepan, cutting board, knife and grater.
The sauce is served along with the garnish on ordinary serving plates for the second course.
Before you start preparing the gravy, you need to prepare all the ingredients. Meat should be carefully washed and cut into small pieces. Onion and carrots must be cleaned and grinded( carrots should be grated better).Also, you need to measure the right amount of flour, liquid foods and spices.
Recipes of gravy
We bring to your attention the best, simple recipes of fast food.
Recipe # 1: Sauce for pasta( option one)
Diversify an ordinary dish, making it more nutritious and tastier, will help the sauce to the pasta. The recipe below offers the opportunity to prepare a good sauce for pasta from meat.
- 280-300 gr.meat( any);Onion - 140 g;
- Carrots - 140-150 g;
- Flour - 20-25 g;
- Tomato paste - 25-30 ml;
- Garlic - 2 teeth.
To prepare the products, you need to wash the meat and cut it into small pieces. Onions with carrots are cleaned, grate carrots, chop onion.
First you should fry the pieces of meat until almost ready. Then put the vegetables to it and fry it all together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Garlic chop, pour water into the frying pan so that it covers the ingredients. Put the tomato paste and chopped garlic.
After the contents of the frying pan boil, reduce heat, pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the sprinkled chopped herbs and leave to infuse for 1315 minutes.
Recipe # 2: Creamy pasta "Creamy"( option two)
This is an extremely simple and delicious recipe for gravy to pasta. The gravy turns out to be very delicate, fragrant and fragrant.
- Fresh or canned tomatoes - 380-400 g;
- Fat cream - 80-100 ml;
- 15 ml of butter;Onion bulb - 1 pc.;
- Garlic - 1 clove;
- Basil( dry or fresh);
- Olive oil;
- 2 g of oregano;
- 4-5 g of salt;
- Sugar - 0.5 teaspoons;
- Pepper - 3 g.
Grilled onion and fry onion with garlic. Tomatoes wash, remove skins and cut. Put in a frying pan to garlic and onions. Add a little sugar, oregano and basil, season with pepper and salt.
After the main part of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.
Recipe No.3: Pork sauce
An excellent choice for second courses is a gravy of: mashed potatoes, pasta, rice or buckwheat porridge.
Prepare the sauce fairly quickly, during this time you can safely cook buckwheat or cook mashed potatoes.
What you need to take:
- 350-400 g of pork;
- 1 carrot;Onion - 2 pieces;
- Sunflower-seed oil;
- Incomplete spoon of flour;
- 2 spoons of tomato paste;
How to cook:
We wash the washed meat in small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onions into thin half-rings. Pass the vegetables in a separate pan. We pour flour on the vegetables and mix thoroughly.
Remove vegetables from fire. We spread the passage to the meat. Tomato paste is dissolved in warm water, seasoned with salt and pepper. Fill the pasta with meat and continue to simmer on low heat.
A few minutes before the meal, pour the shredded greens into the frying pan. We insist on filling the sauce for 10-15 minutes.
Recipe # 4: Chicken sauce
The most ideal way to diversify pasta, buckwheat or mashed potatoes is a gravy of chicken in a gentle sour cream sauce. The gravy turns out to be very delicate, fragrant and tasty.
- Small chicken breast;
- 2-3 small in size bulbs;
- Sour cream( or mayonnaise) - 100 g;
- A little water;
- Vegetable oil.
Wash chicken, cut into small cubes and fry in a pan with butter. Peel onion and chop( for speed you can use a blender).
Once the meat has gone white, put onion and fry all together on low heat, then pour water and simmer over low heat under the lid.
Once the chicken is almost ready, add the sour cream or mayonnaise, to taste salt, pepper and simmer for a few more minutes.
Recipe No 5: Tomato sauce
The classic tomato sauce is prepared very simply. For its preparation, meat is not needed - only vegetables and condiments are needed.
What comes in handy:
- One bulb;
- Vegetable oil;
- Pepper;Tomato or ripe tomato paste - 150-160 g;
- Spoon of flour;
- Bay Leaf;
- Some sugar;
- Water - 250 ml( for aroma and more rich taste, you can add a couple of soup cubes).
How to cook:
Chop onion and fry in vegetable oil, then put a tomato paste to it and simmer for a few more minutes. In hot water, dissolve 2 bouillon cubes. Pour the resulting broth with flour and mix thoroughly to avoid lumps. Stir the mixture directly to the onion.
Mix all the ingredients, salt, pepper and add a little sugar. Throw a couple of laurel leaves and simmer under the closed lid for a few minutes. Turn off the fire and leave the gravy to thicken.
Finished sauce is very tasty watering meatballs, meat or fish cutlets.
Recipe # 6: Bottling to buckwheat
Buckwheat can be cooked in two ways: on the basis of vegetables or on the basis of meat. This recipe shares the secrets of making a fragrant vegetable gravy to buckwheat.
- Two large heads of onions;
- Two carrots;
- 25-30 ml of tomato paste;
- One tablespoon of sugar;
- Flavored seasoning - to taste;
- 15 ml sour cream or cream with high fat content.
Which method of preparation:
Carrots rubbed on a grater, chop the onions. First, fry the onions in butter, then spread the carrot to it. In water or broth, we cultivate the tomato paste and pour the mixture with the passivated vegetables.
Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar( without a slide).
I simmer for about 10 minutes on low heat. For 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can pour more water or broth.
Recipe # 7: Meat sauce
This sauce can be made from any meat: beef, pork, mutton and other types and varieties. The gravy of meat is excellent for buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.
- 400 g of beef and pork;
- Bulbs - 3-4 pcs.;
- Tomato ketchup - 45-50 ml;
- Bay Leaf;
- 10-12 g of flour;
How to prepare:
Peel onion and chop. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat oil and lay out the meat.
After pieces of meat are browned, put onions and fry for a few more minutes. Then throw the bay leaf, add salt and pepper to taste, pour in the ketchup.
Pour about two glasses of water and simmer for about 50 minutes.
Add the flour and stir vigorously until it gradually dissolves. Turn off the fire and leave the gravy infused.
Recipe No. 8: Mushroom sauce
Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary mushrooms or from fresh forest fungus - then the sauce becomes even more flavorful and tastier.
- 400 g of forest mushrooms;
- A glass of cream( 21-22%);
- 1 tbsp.l.flour;
- 80-100 g of onion;
- 65 g of butter;
How to cook:
Boil mushrooms until cooked, then fry in butter. Chop the onions and put them to the mushrooms. Fry all the ingredients for another 9-10 minutes, add a lot of salt.
Then sprinkle the mushrooms with onion flour, stir and pour the cream. Bring to a boil and remove the frying pan from the fire. Leave the mushroom sauce for a few minutes.
Recipe # 9: Sauce for cutlets
Very fast recipe for delicious gravy to cutlets. Prepare such a gravy can be right after frying cutlets, because you need fat.
- Fat and juice in which cutlets were roasted;
- Half of the onion head;
- Spoon of flour;
- 65-70 g of tomato paste;
- 200 ml of water;
- Seasonings and spices.
Chop onion and fry in fat and juice, left from frying cutlets.
Then pour in the flour, mix and add the tomato paste. Season the sauce with any seasonings and spices. Pour water, after boiling, simmer on low heat for about 10 minutes.
Recipe No. 10: Grays for rice
The most common boiled rice can become incredibly tasty if you prepare a juicy gravy. Such a gravy is prepared very simply and does not require the use of complex products.
- Beef - 300 g;
- 1 onion and carrot;
- 15-20 ml of tomato paste;
- Spoon of flour;
- Glass of hot water;
- Vegetable oil;
- Spicy herbs;
Method of preparation:
Cut the meat into small cubes and fry until cooked. Then put it in a bowl. Grate the carrots and chop the onions. Fry the vegetables in the same frying pan where the meat was roasted. Season the vegetables with tomato paste, mix and pour in the flour.
Put back the pieces of meat, fry all together for 4-5 minutes, then pour in water. Season with gravy spicy herbs, salt and pepper. Stew on low heat until all ingredients are ready.
Recipe No. 11: Liver from the liver
The sauce from the liver turns out not only tasty, nourishing and very useful, since the liver contains a lot of nutrients. The sauce from the liver is excellent for any side dishes: mashed potatoes, macaroni, buckwheat and others.
- Polkilo - 600 g of beef liver;
- 2 heads of onions;
- Sour cream - 350-400 g;
- Dried parsley;
Liver the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver into a pan. Onion grind and fry until golden. Put onions in a saucepan to the liver. Pour the liver with onion and sour cream and simmer for about 20 minutes.
4-5 minutes before the liver is cooked, salt and season with dried parsley greens. Leave to infuse for 5-10 minutes.
Recipe No. 12: Beef sauce
Beef sauce perfectly complements any garnish and is easily cooked. For the preparation of beef sauce, meat, vegetables and tomato paste will be needed, which can be replaced with fresh tomatoes.
How to prepare:
- Half a beef pulp;
- 1-2 pcs. Luke;
- 2 spoons of flour;
- 15 ml of tomato paste;
- Spoon of vegetable oil;
- 350-400 ml of water.
How to cook:
Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onions and put them to the meat. Add 2 tablespoons of flour and tomato paste.
All ingredients should be mixed properly. Pour in hot water, mix again to dissolve lumps.
Bring to sauce until boiling, reduce heat and simmer under the lid on low heat until cooked. Ready to sauce let it brew for 10 minutes.
Recipe # 13: Sauce for puree
Great recipe for gravy to puree in quick fashion. For cooking, you need chicken, onions and seasoning.
- Chicken fillet - 300 g;
- 2 onion heads;
- Salt and pepper - to taste;
- Vegetable oil;
- A little water.
Chicken fillet should be rinsed, cut into small cubes and fry until cooked in vegetable oil. Peel onion, chop and lay to the chicken. Fry all together for another 5-7 minutes.
Season the meat with onions with salt, pepper and any other herbs or herbs. Perfect for such a gravy curry. Then pour the chicken and onion with water and simmer for another 14-15 minutes.
Finished sauce to let it brew, after which it can be served with mashed potatoes.
Recipe # 14: Flour from flour
Flour from flour is the simplest and most common way to prepare sauce for different side dishes. For cooking, you need milk, flour and butter.
For cooking you need:
- 100 ml of milk;
- 35 ml of water;
- Butter - 45 g;
- Flour - by eye.
How to cook:
Pour milk and water into a small saucepan, bring to a boil. Lay the butter, season with spices and salt.
In a separate bowl, stir the flour with hot water and dilute carefully until the lumps dissolve. Pour the flour with a trickle into the milk and cook, stirring, until thickened over low heat. Proportions should be chosen independently, because everyone loves different suds - someone is thicker, someone - more liquid.
Sauce: useful tips and secrets of the best cooks
Correctly observe the proportions of .The most important rule that must be observed in the preparation of any gravy is the correct selection of proportions. One and a half tablespoons of flour should take about 1 cup of liquid. It can be water, vegetable or chicken broth, milk. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour.
For the taste saturation and aroma .To make the sauce for the cutlets turn out to be very rich and fragrant, it is necessary to prepare it in the same dishes, where the cutlets themselves were roasted.
Remedy for lumps .To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. To break the lumps, you can use a whisk, blender or mixer.
Replacement of tomato paste .If the tomato paste is not at hand, you can take fresh tomatoes. To do this, you need to wash them, remove the skin, pulp to grind or grind in a blender, season with salt, pepper and sugar. You can add crushed fresh or dry greens. Perfectly fit coriander, basil, dried fennel and parsley, cardamom.
What is the best combination of a sauce of chicken .Chicken gravy is perfectly combined with dried garlic and curry seasoning.
When to add cream .If a creamy gravy is being prepared, the cream should be added to the very last line and not boiled, but simply brought to a boil. After that, the frying pan should be immediately removed from the heat and left for a few minutes to insist.
Thickener variant .Instead of flour as a thickener, cornstarch can also be used.
The dining room of the sauce .To prepare a well-known sauce "as in the dining room" is not necessary to use meat ingredients. You can take 100 grams of grated carrots and chopped onions. In a vegetable mix it is necessary to pour in half a liter of hot water or vegetable( or meat broth).Then the sauce is seasoned with salt, pepper and throw several laurel leaves. In a separate bowl, a mixture of their three spoons of flour and a glass of water is boiled. First of all, the flour must be fried in a dry frying pan. After that, the flour mix is poured into the vegetables and boiled together for a few more minutes.
Ideal sauce for cutlets and wieners Soviet-era recipe
The video channel "Skilled Mistress" will tell you how to prepare a delicious sauce of Soviet times, which is ideal for cutlets and sausages.