Recipes for delicious gravy with meat. Sauce recipes

When I was little, I always asked why pig meat is pork, chicken meat is chicken, hare meat is hare, and cow meat is beef?

The word “beef” comes from the Old Russian word “govyado”, which means cattle (cow, bull, buffalo, etc.). Even in the world there are consonant names.

For example, in English the word cow is cow, in Sankrit it is cow. In Bulgarian, beef sounds like “govezhdo”. Beef is consumed fried, boiled, stewed, smoked, in the form of minced meat, hamburgers and other excesses.

I really like all the meat with gravy, well cooked, always with tomatoes and onions. For stewing, it is best to take the pulp without films, veins, or fat. Ideally shoulder blades, hips or cue ball. The sauce for the beef is also important. It is generally accepted that sauce (gravy) comes from the French. Sauce, liquid seasoning for meat. The sauce makes the dish juicier, tastier and more aromatic.

Let's not talk about famous sauces such as mayonnaise, ketchup, soy, bechamel. There are thousands of them. But all of them are not very suitable for cooking meat by stewing. It is very good when it is the meat and gravy that is cooked, and not the meat that is poured with sauce after cooking. This method seems to be called brezerovka (brezerovka), but I could be wrong. Sort of like that. Let's cook beef in sauce with vegetables - meat with gravy.

Meat with gravy. Step by step recipe

Ingredients (2 servings)

• Beef 350 gr
• Onion 2 pcs
• Tomato 1 piece
• Tomato to taste
• Garlic 1-2 cloves
• Parsley, dill 3-4 sprigs
• Olive oil 3 tbsp. l.
• Salt, ground black pepper, hot pepper Spices

1. Each sauce consists of liquid foundation and filling. And also herbs, spices, seasonings. Often the sauce is made on the basis of a standard sauce, the so-called main one, by adding various components to it. Then such a sauce is called a derivative. It is worth saying that the sauce can be prepared separately and the dish can be prepared with the ready-made sauce, or you can create the sauce while preparing the dish itself.

   Beef and vegetables

2. You need beef that is not very old, not dark and without a lot of fat, films, or bones. Cut the meat into large cubes, the size of a nut. Pour into the saucepan olive oil and fry pieces of beef on it. The meat will give off a certain amount of liquid at the very beginning and only after it has evaporated will it begin to fry.

   Fry beef pieces in olive oil

3. Fry the beef pieces until a light brown crust appears. Add salt and ground black pepper to taste.
4. Peel the onion and chop coarsely, preferably into strips, or cut the onion lengthwise into 8-10 pieces. Peel the garlic and chop it with a knife, not very finely.
5. Add the onion to the meat and fry everything together until the onion begins to brown and change color.

   Add onion to meat and fry everything together

6. Add chopped garlic, a glass of water and simmer the meat and onions over low heat under tight closed lid 1 hour. For cooking beef, if it is not very tough, this is enough, the beef will boil well. If the beef is a bit tough, the simmering time should be increased.

   Stew meat with onions under a lid

7. Scald the tomato with boiling water, remove the skin and seeds. Finely chop the tomato pulp with a knife or chop with a blender. Add tomato to meat. If the tomato is not too ripe, or it’s not the tomato season yet, you can get by with 1 tbsp. l. tomato paste, diluting it with a small amount of water.

   Add tomato to meat

8. Simmer the meat with onions and tomatoes under the lid for 10-12 minutes. If the water has boiled away, you can add a little from the kettle.

   Stew meat with onion and tomato under a lid

9. I prefer it if the meat and gravy is made without further thickening the gravy. Enough onion and tomato, stewed and forming a gravy sauce.
10. But, if you want more gravy, or it should be flour-based, you can do this: In a dry frying pan, fry 1 full tbsp. l. wheat flour until a slight nutty smell appears, the flour turns a little yellow. Add hot water to the flour in small portions and stir vigorously. Bring the flour sauce to the desired consistency. Add salt and pepper to taste. Add the flour sauce to the saucepan with the meat, stir and simmer the meat with the gravy under the lid at the lowest simmer for 10 minutes.
11. When the gravy has reached the desired thickness, the meat and gravy is ready. Prepare a side dish - mashed potatoes are ideal. Place the mashed potatoes on a plate, trying to place them close to the edge, creating a border. Pour the meat and gravy in the middle and sprinkle with finely chopped dill and parsley.

Beef is a tasty and healthy meat that contains a minimum of fat and a fairly large amount of iron. It makes excellent sauces that go well with most side dishes. Each housewife has her own recipe for beef gravy.

There is no need to explain to those who have been involved in the culinary arts for several years how important it is to observe all the subtleties of preparing this dish. Beef is a demanding product, but with a certain approach it produces the most tender pieces of meat and a sauce with a bright, rich taste.

Beef – gives a strong broth. The gravy based on it turns out to be very aromatic.

This type of meat requires long simmering over low heat.

During the cooking process, the maximum amount of flavoring substances passes into the sauce.

Beef gravy is truly versatile. It goes well with most traditional side dishes. It can be combined with different types pastes, mashed potatoes, rice, buckwheat and other cereals, serve with stewed vegetables.

The dish will not only become tastier, but will also gain juiciness. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. You can serve different side dishes with the same gravy. This will save time when people with different preferences gather around the table.

Classic beef goulash with gravy

For traditional goulash, you should choose clean beef pulp. There should be no veins or cartilage. To prepare a dish for the whole family, you will need a piece weighing 500-600 grams.

The meat should be washed with cold water and patted with paper napkins or a towel. Particular attention should be paid to the cutting method. To make the pieces juicy, do not cut them too small. The meat is cut across the grain into cubes with a side of 2 cm.

Place the beef in a fairly hot frying pan with vegetable oil. Fry over high heat, without a lid, stirring constantly. The cubes should turn white as quickly as possible. The presence of a light shade will indicate that the meat protein has coagulated. A dense shell on the surface will retain the juice inside. The meat will end up very tender.

During frying, a lot of liquid is released from the beef. It is necessary that it all evaporates, otherwise there will be pieces of curdled scale in our gravy.

Add a finely chopped onion to the fried beef. For this volume you will need one large or two medium turnips. Fry everything together, still without a lid, stirring occasionally until the onion softens.

Next, add three tablespoons of tomato paste to the meat. Instead, you can use ketchup, but then at the end you should reduce the amount of spices and salt. Stir the beef properly and tomato mass. While they are simmering over moderate heat, prepare the gravy.

Dissolve in half a glass cold water a tablespoon of flour. Pour the mixture into a large bowl and add two cups of liquid to it. Instead of filtered water, you can use meat broth. The flour should be dissolved in advance so that it does not form lumps.

Pour the prepared gravy over the roast. Turn up the heat to maximum. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. Place on the lowest heat. Simmer for at least 1.5 hours. Leave the finished goulash turned off for another 15 minutes. The gravy will infuse, thicken, and acquire a rich taste.

The main secrets of preparing delicious goulash are as follows:

• we use fresh meat without hard films and cartilage;
• To keep the pieces juicy, fry them first;
• salt draws liquid from the meat, so add it only at the end;
• beef turns out juicy when it simmers over low heat for a long time.

We hope these tips help you prepare a decent meal.

Beef goulash with gravy recipe in Hungarian

Traditional Hungarian goulash is not a gravy, but a real soup. The dish is somewhat different from the usual first one in that it turns out to be thicker. But it is absolutely independent and does not require any additional side dish. Yes, in fact, traditional Hungarian goulash is not exactly what we used to mean by this word.

For cooking thick soup more water is required, therefore, to make the broth rich, you need to add a bone to the meat tenderloin.

You don't have to use only beef on the bone. You can replace a small amount of pulp with it. One good bone will be enough for the whole dish.

What you will need besides beef:

• bulb;
• large carrots;
• bell pepper;
• ripe tomato;
• potato;
• greenery;
• garlic;
• caraway;
• red pepper;
• peppercorns;
• salt.

The soup is prepared in a deep bowl with a thick bottom. Here we fry all the ingredients, then simmer after adding water until cooked.

Cut half a kilo of beef into large pieces. Fry in a small amount of vegetable oil with the addition of two medium onions, cut into half rings. All this time the fire should be large. To prevent anything from burning, stir constantly.

For vegetables, we also need large carrots and three sweet bell peppers. Cut them into cubes and add to the meat. Continue to simmer over high heat.

Tomatoes give the broth a special taste. You should choose ripe, fleshy fruits with minimal moisture content. If you can’t find any, it’s better to replace them with canned ones. Take five large tomatoes and peel them. To remove the skin from fresh tomatoes, they are doused with boiling water and immersed in cold water. Place the whole tomatoes on top of the roasted meat, or cut them into large pieces.

Let's add one and a half liters hot water and a spoonful of tomato paste. As soon as the broth boils, reduce the heat to low and leave the soup to simmer under the lid for 30 minutes.

Towards the end of cooking, add three potato tubers, cut into cubes, 3-4 chopped garlic cloves, salt, five peas each of black and allspice, a pinch of cumin, a little hot pepper.

The dish should be allowed to simmer for about half an hour. When the potatoes become soft, add finely chopped herbs to the broth and turn off the heat. Let's let the soup brew.

The taste of goulash will be very rich. You don’t have to add sour cream or mayonnaise to the dish. Thanks to potatoes and vegetables, it will be very filling and thick.

Beef gravy like in kindergarten

This dish uses minimal seasonings. It is important to fry the meat properly so that it turns out... delicious gravy from beef.

Take half a kilo of pulp. Cut into not very thin cubes. Fry in a frying pan with onions and carrots. Cut the whole onion into cubes. Grate half the carrots.

Add about half a glass of water and simmer the meat until cooked. At the very end, add salt and filling. Gravy for beef goulash is made from 200 grams of water, half a tablespoon of flour, the same amount of tomato paste and sour cream. Stir everything together and pour into the roasted meat.

Turn up the heat and let the broth boil. Be sure to stir constantly so that no lumps form. When everything finally bubbles, turn down the heat and leave covered for another 10 minutes. Let's turn it off. Delicious meat gravy ready as when I was a child.

Beef gravy with mushrooms

How to prepare beef and mushroom gravy? Everything is extremely simple. It's amazing tasty dish consists of a minimum number of products.

There is one important condition. Ingredients must be selected responsibly; the final result depends on their quality. The recipe includes such an expensive component as cream, which you should not skimp on. We will need a product with maximum fat content, at least 20%.

The total weight of beef or veal is 400-500 grams. We cut it into thin long pieces. Add half a head of onion, chopped into cubes, and fry in a small amount of olive or sunflower oil. Sprinkle with black ground pepper, add it to taste.

The meat was slightly fried. Let's add champignons to it. They don't need to be washed, just cleaned. Take 3-4 pieces of mushrooms. Scrape off the top shell with a knife. Cut into thin slices and send to the meat.

Cover the frying pan with a lid. Place on low heat. Simmer until done for about an hour, adding water as the juice evaporates.

At the end, add salt and cream. They should not completely cover the meat. Our amount of beef will require about a glass of dairy product.

Cream should not be boiled, otherwise it will separate. Turn on moderate heat and stir the dish constantly. The cream will thicken, and as soon as it starts to bubble, turn off the stove, cover the meat with a lid and leave for 20 minutes. We got a fragrant gravy with a delicate creamy taste, from which everyone will simply be delighted!

Beef goulash with sour cream

Sour cream with meat juice forms nice combination. Meat stewed in fermented milk product, acquires unprecedented tenderness. Even something as dense as beef becomes juicy and soft. This dish can be given to children who do not like chewing tough meat.

Let's take about 500 grams of beef. You don’t need to fry it for a long time, just simmer it lightly over high heat. Add onions as desired. Although even without it the gravy turns out quite decent. If you do add onions, fry them at the very beginning, and then add meat to it. For our amount of beef, half a large onion will be enough.

The meat is poached, add sour cream to it. Any fat content, but preferably no less than 15%. Place 4-5 large heaped spoons onto the frying surface. You can pour in half a glass of water. Mix well. Salt. Leave covered until ready. The meat needs to be stirred periodically. The sour cream sauce is not very liquid, so we do without flour.

The amount of sour cream can be changed at your discretion. If we want more gravy, add more. During the long stewing time, the sour cream will lose its sourness, and the gravy will acquire a delicate taste.

Georgian goulash is quite thick. There is no gravy in the traditional sense. But by adding a large number of tomatoes, the dish turns out juicy. It can improve the taste of any side dish.

Let's take half a kilogram of tender veal pulp. Cut into large cubes. Add onion, chopped into half rings. In total we will need two small turnips.

Place the meat in a bowl, add some salt and add 4 large spoons of adjika. Knead the mixture and leave to marinate for half an hour.

Heat a frying pan with a small amount of oil. Add the aromatic marinade and turn up the heat. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Don't forget to stir the meat constantly.

After the garlic, add seasonings. Take one teaspoon each of dried cilantro, black pepper and suneli hops. Stir the mixture again. Leave covered over low heat for 15-20 minutes.

Grind 4 tomatoes in a blender and place in a frying pan. Turn up the heat. Mix. We are waiting for it to boil. We reduce it. Simmer with meat for another 30 minutes.

Open the lid, add hot pepper powder on the tip of a knife, add salt, and leave for a couple of minutes.

At the end, cut two different colored sweet peppers into cubes. Let's take half from each. Simmer the peppers together with the goulash for another 3-5 minutes.

At the end, we decorate with herbs - dill and parsley, pouring them into a common cauldron. Stir the dish, cover, turn off the heat. Let the goulash sit for about 20 minutes before serving. When it is finally ready, you can put it on plates, enjoying the incomparable aroma.

Beef gravy in the microwave

Oddly enough, meat can also be cooked in the microwave. If handled skillfully, it will also turn out soft and appetizing. This dish will take much less time, because it does not require frying anything separately.

Place everything at once in a microwave-safe bowl:

• 500 grams of veal, cut into small pieces;
• small onion, diced;
• two tablespoons softened butter;
• two tablespoons of tomato paste;
• a couple of laurel leaves.

Salt, pepper, add a glass of water. Cover with a lid and place in the microwave. The dish is cooked at maximum power for 15 minutes.

We'll get it out when the time runs out. Mix and put it in the microwave again, setting it to a lower power, reducing it by 30% of the maximum. We will cook for another 10 minutes. We won't open it right away. Let him be satisfied. This way you can quickly prepare a simple beef gravy for pasta.

two cloves of garlic;

salt, pepper to taste;

vegetable oil for frying.

Cut the meat into large cubes. Turn on the frying mode on the multicooker. Pour some oil into the bottom of the bowl. We send the meat there and cook it until the color changes.

Add chopped and shredded vegetables. The pieces should not be made too small, and it is better to cut the tomatoes into large slices.

Fry again until some of the water evaporates. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. Stir the dish. Close the lid. We set the “Quenching” mode and the time for 1.5-2 hours. This cooking method also deserves attention. Beef gravy in a slow cooker turns out to be quite tasty.

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

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

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

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

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

Secrets to making the perfect gravy without meat

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

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

Secret No. 2.

To make the meatless gravy more tender, you can fry all the ingredients in butter rather than vegetable oil.

Secret No. 3. As spices for meatless gravy, use fresh and dried garlic, horseradish, fresh and dried herbs, bay leaves, sweet paprika, peppercorns (black and allspice), ginger, parsley or celery roots. Secret No. 4. You can make the taste of gravy without meat brighter using 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 you should add a little sugar to it. Secret No. 5. It is recommended to prepare gravy without meat in wide dishes with a thick bottom (pots, pans, cauldrons) then the food will not burn and it will be easy to mix. Also be sure to close the lid while extinguishing and reduce the heat. One of the most

simple options

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

1 tbsp. l. flour;

1. 1 onion;
2. 2 bay leaves;
3. Salt pepper.
4. Cooking method:
5. Heat the oil in a frying pan and fry the onion until golden brown.

Add tomato paste to the onion, stir and fry for another 2-3 minutes.

Mix flour with chilled broth and pour into a frying pan. Season the gravy with salt and pepper to taste, throw in bay leaves. into a delicious paste. It’s best not to just pour sauce over them, but to simmer them a little in the gravy. 2-3 minutes is enough. If desired, you can use pieces of meat or seafood separately. Before you make the meatless pasta sauce, you need to remove the milk and butter from the refrigerator and let it come to room temperature.

simple options

• 1 glass of milk;
• 2 tbsp. l. flour;
• tomato sauce
• 50 g butter;
• 200 g hard cheese;
• 1 tsp. dried basil;
• ½ tsp. caraway;
• 2 tbsp. l. tomato paste;

1 tbsp. l. flour;

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

Vegetable gravy is not only tasty, but also very healthy. Together with buckwheat porridge, such a dish can be considered a standard proper nutrition. The composition of vegetables can be changed at your discretion, for example, by adding zucchini, cauliflower or white cabbage, eggplants, 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.

simple options

• 2 tomatoes;
• 1 carrot;
• 2 cloves of garlic;
• 250 ml vegetable broth;
• 1 stalk of celery;
• 1 bell pepper;
• tomato sauce
• Greenery;
• 2 tbsp. l. tomato paste;

1 tbsp. l. flour;

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

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

simple options

• 300 g champignons;
• 2 onions;
• 2 tbsp. l. sour cream;
• 1 carrot;
• tomato sauce
• 400 ml water;
• 2 tbsp. l. flour;
• 2 tbsp. l. tomato paste;

1 tbsp. l. flour;

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

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

Gravy is a universal dish that goes with almost all side dishes - meat, fish or vegetables. The gravy is also served along with cereals. It can be prepared in different ways, depending on preference.

What is gravy and how is it prepared?

Gravy is a type of sauce. It is served with main courses. The ingredients may be various products, starting from meat and ending with milk. It all depends on what dish it will be served with. The dressing is prepared based on the juices that are released during the process. heat treatment meat, fish or vegetables. Unlike sauces and dressings, gravy has a thicker, creamy consistency.

Gravy recipes with flour

One of the common ingredients in gravy is wheat flour. It makes the dish thicker and richer. You can use any type of flour. The main thing is to prepare the gravy correctly so that there are no lumps from the flour.

With flour and sour cream

Gravy with sour cream is suitable mainly for pasta dishes, potato pancakes, potatoes, vegetables and fish.

Ingredients:

• 200 ml sour cream (it is better to take high fat content);
• vegetable broth(or chicken);
• 1 medium sized onion;
• 1 tbsp. flour;
• 2 tbsp. butter;
• salt and spices to taste.

Gravy recipe:

1. Melt the butter.
2. Gradually add flour, stirring it at the same time so that no lumps form.
3. Fry until the mixture turns golden brown.
4. Pour in vegetable broth.
5. Cook until the mixture thickens.
6. After this, add sour cream in small portions.
7. Separately, fry the onion until golden crust.
8. When the sauce is ready, salt it and add spices.

The fried onions are added at the very end, when it is time to remove the gravy from the heat.

With flour and milk

This method of preparation tastes like gravy with sour cream. The dish is also suitable for vegetables, fish, and potatoes.

Ingredients:

• 2 tbsp. butter;
• 1 tbsp. wheat flour;
• 450 ml milk;
• spices and salt are added to taste.

Cooking process:

1. Melt the butter, add flour and, stirring, fry until golden brown.
2. Slowly pour in warm milk and stir.
3. Stir the milk mixture until the mixture thickens to the desired consistency.
4. At the end add spices and salt.

In this recipe, milk can be replaced with cream. Then the dish will turn out more fatty, and the calorie content will be higher.

With flour and water

The easiest way to prepare a dressing is water-based. Mushrooms, meat, vegetables or other ingredients are added to the gravy for taste.

What products will you need:

• 400 ml water;
• 1 tbsp. flour;
• Forest mushrooms;
• onion;
• 2 tbsp. butter;
• salt and pepper.

How to make a simple gravy:

1. Melt butter in a saucepan.
2. Finely chop the mushrooms along with the onions, or chop the vegetables in a blender.
3. Sauté mushrooms with onion vegetable oil, you need to do this in a separate frying pan.
4. Add flour to melted butter and fry until flour mixture turns golden.
5. Pour filtered water, stirring, until thickened.
6. Add mushroom mixture and cook for another 7 minutes.

At the end, add salt and spices to taste. You can also add chopped dill. This sauce goes well with chicken, buckwheat, and vegetable cutlets.

With flour and tomato paste

Tomato sauce is suitable for pork, beef, various meat dishes, pasta and cereals.

Grocery list:

• 3 tbsp. sunflower oil;
• 3 tbsp. tomato paste;
• 1 tbsp. flour;
• several fresh tomatoes;
• 200 ml water;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• ground paprika;
• black pepper;
• salt.

Preparation step by step:

1. Grind the carrots and onions in a blender (or you can chop them finely).
2. Crush the garlic clove with a knife.
3. Pour extra virgin olive oil into the pan without letting it boil, put the garlic in for 3 minutes, then remove it: it will no longer be needed.
4. Place vegetables in olive oil soaked in the aroma of garlic and simmer for 5-7 minutes.
5. Chop the tomatoes, dilute the paste with broth (preferably vegetable), pour into the vegetables and simmer for 10 minutes.
6. Add flour and, stirring, simmer for another 4 minutes.
7. Salt with iodized salt and add Herbes de Provence seasoning.

This recipe can be prepared with the addition of meat in meat broth and served as gravy with cereals.

Meatless gravy for any side dish

Gravy without adding meat is most often used for meat or fish dishes.

Recipe for a simple buckwheat gravy:

• For cooking this recipe You will need homemade tomato paste or ketchup, sweet red onion, garlic, bell pepper. You need to heat the oil and fry the crushed head of garlic in it (you don’t need to peel it off). Chop the onion and fry along with the pepper. Add spices. Pour in tomato paste and water (meat broth will do). Add salt and simmer for 5 minutes.

What to serve with mashed potatoes:

• Mushrooms are combined with mashed potatoes, which means you can prepare gravy with this ingredient. The butter must be chopped, the onion finely chopped. Mix all this and fry until done. Separately, you will need to melt the butter and fry the flour in it, pour in the cream and cook for another 4 minutes. Then you need to mix the cream mixture and mushrooms, add salt and pepper. Cover with a lid to soak the mushrooms in the cream. Simmer for 5 minutes.

Sauce for rice:

• TO rice porridge served unusual sauce with pumpkin and avocado. The pumpkin needs to be peeled and cut into slices. Let it soak in water for 15 minutes. The finished pulp will need to be mixed with peeled avocado, a clove of garlic and parsley, and chopped in a blender. Place the vegetable mixture in a saucepan and simmer for 8 minutes. Then pour heavy cream, add spices and fresh lemon juice. Simmer for another 7 minutes. The side dish can be topped with gravy and served.
• For those who adhere to proper nutrition, a recipe for rice with champignon goulash is suitable. You can make the sauce with other mushrooms. Sliced ​​mushrooms are simmered in a saucepan. Then you need to put them in a colander and let the water drain. Then put it in a blender, add garlic and herbs. Add 1 tbsp. oils and mushroom broth. Salt and pepper. You can add a little mustard to make the taste sharper.

Gravy for peas:

• Served with pea porridge vegetable sauce. Bell peppers and onions need to be cut into cubes, carrots should be chopped. First fry the peppers, then add the onions and carrots. Fry until done. Then add 3 tbsp to the roast. tomato paste, pour 150 ml of water. Place 1 bay leaf. At the end, don't forget about the spices.

Recipe for goulash with vegetables and vegetable cutlets:

• For this recipe you will need 20% fat cream. Frozen spinach and corn need to be poured with cream. The vegetable mixture can be topped with sour cream. Simmer until done. At this time, chop the onion and 2 cloves of garlic. Add to cream mixture. Season with pepper before serving. In order to give the dish an unusual flavor, you can add cilantro.
• An unusual tasting sauce for vegetable cutlets is lemon. It is necessary to melt the butter, but do not let it boil. Fall asleep wheat flour, fry until golden brown. Pour in the heavy cream and stir thoroughly. Cook until boiling, stirring occasionally. The main thing is to prevent the formation of flour lumps. At the end, you need to grate the lemon zest and squeeze out 2 tbsp. juice Add along with pepper and salt.

Pasta sauce:

• Pasta and pasta are combined with tomatoes and basil. If you don't have it at hand fresh tomatoes, tomato sauce will do. First you need to pour boiling water over the tomatoes to remove the skin. Then cut them into 4 parts, grind in a blender along with garlic and basil. Place in a frying pan where the butter has already been melted, pour a little chicken broth and don't forget about the spices.
• Cheese goulash also goes well with noodles. Cheese is suitable for this recipe durum varieties. You need to melt the butter and add flour. When the mixture turns golden brown, slowly pour in the milk. Bring to a boil and then add grated cheese. Simmer for a few minutes with the lid closed. At the end you can pour the hot sauce over the spaghetti.

For meat and liver:

• Gravy with a sweet and sour flavor is served with beef. This recipe is also suitable for pork. You need to fry the chili peppers and garlic. Add dried cilantro, cardamom seeds, suneli hops and red paprika to the roast. After 2 minutes, pour 70 ml of red wine and evaporate it a little. Add cranberries and let the sauce boil. When the berries become soft, puree them in a blender. Afterwards add sugar and salt.
• Spicy gravy is ideal for meat. Garlic needs to be fried in butter. Cut the hot and bell peppers into thin strips. Grate the carrots. First you need to fry the garlic, then the carrots and peppers. Pour in the meat broth and juices from the stew. Before serving, do not forget about spices and herbs.

• For fish, you can prepare tomato cream sauce. First you need to fry the onions. Add flour and fry for another 3 minutes. Add tomato paste and brine. While stirring with a whisk, pour in the cream. A few minutes before the end of cooking, add salt, sugar, oregano, basil and black pepper.
• You can make honey mustard gravy. You will need to grate the carrots and chop the onion. Fry until half cooked. Transfer the vegetables to a plate, add garlic, mayonnaise, honey and herbs. Mix. To ensure a uniform consistency, the mixture is crushed with a blender. Pour in vegetable broth. Add 1 tbsp to the prepared gravy. mustard.

You can prepare gravy for cutlets and meatballs based on the juice and fat that flowed out of the minced meat during frying. You will need to chop the onion into cubes and fry in the fat from the cutlets. Add tomato paste and some water. To make the goulash thick, add 1 tbsp. flour. Add ground paprika and black pepper. You can also add fresh herbs for flavor.

Gravy with meat for any side dish

For such recipes, not only meat is used, but also the broth from it. Meats you can use are pork, beef, chicken and turkey.

Recipe for gravy for main courses (peas, rice, buckwheat and other cereals):

• Almost all cereals are combined with meat sauces. You can use either chicken or fattier chicken. The meat needs to be cut into cubes and boiled. The main thing is not to evaporate all the broth. Grate the carrots and finely chop the onion. Place a bay leaf into the meat. When it is ready, add vegetables and simmer a little. Then add tomato paste. Remove bay leaf, add salt and spices.
• Cut the carcass of a young rabbit, cut into cubes and roll in breading. If you don't have this meat in the house, chicken breast will do. After frying, the meat inside should remain raw. At the same time, crushed garlic should be sautéed in dry white wine. Pour in cream and simmer for 4 minutes. The rabbit needs to be poured with the prepared sauce and placed in the oven. Simmer the gravy for 3 hours. Before serving, sprinkle with chopped coriander.

For mashed potatoes:

• Cut chicken or turkey fillet into cubes. Fry until it appears golden brown crust. Cut the onion into half rings and place on the fillet. Finely chop the zucchini and eggplant. Mix meat and vegetables, pour in homemade ketchup, add dried basil, jambul, paprika and curry. Pour in some filtered water. To cover with a lid. In 15 minutes the gravy will be ready.

An interesting gravy is made from turkey medallions. Meat broth is used for the base. The turkey needs to be filled with broth and simmered over low heat for a little over an hour. The bird needs to be boiled thoroughly and most of the broth has evaporated. At this time, you can chop the carrots and onions and fry until al dente. Pour cream over vegetables. When an hour has passed, add the creamy vegetable mixture to the turkey and simmer for another 15 minutes.

How to make meat sauce for pasta:

1. The onion needs to be chopped and fried.
2. Add the minced meat and fry until done.
3. Cut the bell pepper into cubes and add to the minced meat. Pour in tomato paste diluted in water.
4. Add chili pepper, paprika, dried tomatoes (you can also use fresh ones), black pepper and suneli hops.
5. Crush the garlic with a knife and add to the minced meat.
6. Close the lid and simmer for 10 minutes. Don't forget to add salt to taste. You can add a bay leaf for flavor while stewing.

You can make spaghetti sauce from chicken and spinach. The chicken needs to be cut into cubes. Pour the spinach into a frying pan, pour in 30% fat cream and pepper. Simmer until the spinach softens. Place the chicken. Pour in some pasta broth. Simmer until done.

How to replace flour in gravy to thicken

Many cooks prefer not to use flour at all to thicken the gravy. But in some recipes the gravy is not very thick, so you need to add additional ingredients.

How to replace flour:

• starch (you can use both potato and corn);
• semolina;
• breadcrumbs;
• liquid mashed potatoes.

If you don’t have flour on hand, you can not add anything, but simply simmer the goulash longer. The water will evaporate, and then it will be thicker.

Thus, the gravy can be prepared for any dish. Remember that all seasonings are added to taste, so recipes can always be modified to suit yourself.

Any dish requires specific ingredients that can make the taste of each product unique.

In addition, the dish should be satisfying and original. The gravy can be such a highlight.

You can add gravy to any dish, the main thing is to choose the right recipe and cook it deliciously.

There is a huge variety of all kinds of gravies that suit side dishes, vegetables and meat.

How to make gravy for a main meat dish?

To make the meat dish juicy and satisfying, use a variety of gravies. Basically, such sauces are a mixture of vegetables and spices. Gourmets use sauces based on sour cream or cream as an additive to meat dishes.

Note! Sauces made from vegetables and sour cream wonderfully enrich the taste of not only meat dishes, but also fish and vegetables.

To each meat dish your own sauce is suitable, which can highlight the taste of all ingredients. There is a basic list of sauces used for the most popular meat dishes.

The most popular gravies for meat dishes:

Sauce for such dishes...	Required Products	Cooking method
Cutlets	Mushroom sauce can be prepared for any type of cutlet: 200 grams of champignons. 40 grams of sour cream. Dill. 40 grams of butter. 3 tablespoons flour	Finely chop the mushrooms into cubes or slices and fry them in butter until half cooked. Add flour and fry until golden brown. Stir the product constantly. Pour sour cream over the products, add spices and simmer the ingredients for 5 minutes. At the end add the greens
Meatballs in a frying pan	40 grams of tomato paste. Bulb. 1 carrot. 40 grams of vegetable oil. 40 grams of sour cream 20% and spices to taste	Fry chopped onion and grated carrots on sunflower oil until golden brown. Pour the vegetables with tomato paste diluted 1:1 with boiled water. After boiling for three minutes, add sour cream and spices. Season with finely chopped herbs
Golubtsov	The standard recipe for cabbage rolls is vegetable gravy: 2 medium onions. Half a liter of tomato juice. 2 fresh tomatoes. Bay leaf. Herbs and spices	Finely chop the onions and tomatoes into cubes. First, lower the tomatoes into boiling water for 2 minutes and remove the skin from the vegetable. Place finely chopped vegetables in a saucepan and pour tomato juice. Boil the mixture over low heat for half an hour. Then add spices, bay leaf and herbs
Meatball	Cheese sauce is suitable for meatballs made from any type of meat: 250 grams of cream 10%. 100 grams of processed cheese. Spices	Pour the cream into a saucepan and bring to a boil over low heat. Slice processed cheese small pieces and pour the product into the cream. Wait until the cheese is completely dissolved and place the meatballs in the sauce, where they will simmer for about 20 minutes
Fried chicken, beef, pork	TO fried meat Sour cream sauce is ideal. White gravy is best prepared from sour cream: Sour cream 20% volume 1 liter. 40 grams of butter and the same amount of flour. Salt and pepper to taste	Boil the sour cream for five minutes. Fry flour with butter in a dry frying pan. Rub the flour and mala mixture through a sieve (you can add a tablespoon of milk) and pour back into the pan. Gradually, sour cream is added to the flour and butter. Mix all ingredients well and season with seasonings

Recipes for making delicious gravy for a side dish

For any side dish you can prepare the perfect meat gravy. Any type of meat can be used, which in turn will be combined with vegetables, mushrooms, spices, and additives.

Recipes for making delicious gravy:

1. Gravy for pasta and spaghetti prepared from any type of meat.

   You need to take 300 grams of the main ingredient, an onion, carrots, a tablespoon of flour, 2 tablespoons of tomato paste, a clove of garlic.

   Cut clean meat into cubes and fry in a frying pan. Add finely chopped vegetables and fry along with the meat.

   Fill the contents of the frying pan with water, add a cocktail of tomato paste and squeeze out the garlic.

   Cover with a lid and simmer for half an hour. Add spices and herbs. Leave for another half hour.

2. For mashed potatoes The ideal option would be breast fillet gravy: 2 onions, 300-400 grams chicken meat, vegetable oil for frying, spices, water.

   Fry the fillet cubes in vegetable oil until fully cooked. Add the finely chopped onion and fry all the ingredients together.

   Salt, pepper, add other spices and fill everything with water. Simmer for 10 minutes, and then leave for the same amount of time. Drizzle sauce over top of mashed potatoes.

3. To buckwheat Pork goulash with gravy is suitable. Pork liver can replace meat.

   Half a kilogram of the main product, 2 large onions, a tablespoon of flour, 4 tablespoons of ketchup, salt, pepper, spices.

   First fry the meat, then the meat and onions. Pour out the ketchup and add two glasses of water to the contents.

   Add flour and stir gravy. The mixture of flour and water should be free of lumps.

   While boiling, add spices, mole, pepper. Let the finished sauce sit for a few minutes.

4. Minced meat gravy is suitable for rice: Fry half a kilogram of minced meat with onions and carrots.

   Pour water over the fried mixture (you can add tomato paste) and adjust the taste with spices. Simmer for 15 minutes.

The simplest, fastest, most accessible and tasty option there will be sausage gravy.

Note! Sausages are also quite suitable for making a universal sauce.

Slice sausage product pieces and fry along with vegetables or mushrooms. Add a little water and simmer the food until fully cooked. The sauce is ready for any side dish.

Culinary secrets of delicious gravy

Making a delicious gravy with meat is easy if you follow some recommendations. The sauce you will get is no worse than in a cafe or canteen.

In order for all components to be tasty and harmonious, you need to correctly observe the proportions of each ingredient.

Tips for making the perfect gravy:

1. In a slow cooker, the gravy simmers evenly and quickly.
2. For sour cream in gravy, the fat content should be no more than 20%.
3. You need to cut off the films from the beef, pull out the veins and fatty strips, so the meat will become soft and juicy.
4. The fried carrots and onions must be fried along with the meat for 7 minutes.
5. One spoon of flour should be per 1 glass of liquid. To make the gravy thicker, you need to increase the amount of flour.
6. Cream gravy is prepared from 10% cream, which should not be brought to a boil, but only heated.

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