Boring bland pasta or regular mashed potatoes turn into excellent dish, if you cook gravy. Simple recipes will help diversify the family menu, and make any dish more tasty and satisfying. Gravy can be cooked with meat, with chicken, with offal. You can make creamy, tomato or vegetable gravy. Choose a recipe according to your taste.
As a rule, sauces with meat are prepared for pasta, potatoes, cereals. It can be pork, beef, lamb or poultry, liver.
Vegetable sauces are versatile, they are great for both side dishes and main dishes, such as meatballs or cabbage rolls.
Creamy sauces are prepared on the basis of sour cream or cream and go well with meat, fish, vegetable and flour dishes.
For cooking cheese dips use melted or hard cheese. It is crushed and melted into the base. And as a basis, milk (cream) or broth can be used.
Good to know! What is the difference between gravy and sauce. They are prepared according to the same principle, but they are served differently. Gravy is poured over the dish itself or a side dish. The sauce can be served separately, in a gravy boat.
Gravy with meat
This gravy is prepared with meat with veal or pork.
- 500 gr. meat;
- 1 onion;
- 1 carrot;
- 50 ml of vegetable oil;
- 30 gr. tomato;
- 40 gr. flour;
- salt and spices to taste;
- 400 ml water or broth.
Cut the meat into small pieces. We chop onions and carrots. Fry the meat for vegetable oil. When all the pieces change color, add the onions and carrots and fry until the vegetables are cooked. Sprinkle with flour, mix. Then add the tomato and fry for a couple of minutes.
Pour in water and broth, add salt and spices. Simmer over low heat for about half an hour.
Chicken liver sauce
The gravy is being prepared chicken liver pretty fast and very easy.
- 500 gr. chicken liver;
- 200 gr. sour cream;
- 2 onions;
- 1 clove of garlic;
- salt and spices to taste;
- flour for rolling;
- vegetable oil for frying.
We clean and wash the liver. Cut each liver into 3-4 pieces. Roll the liver in flour and put it in a frying pan with heated vegetable oil. Fry for a short time until all the pieces change color. Add chopped onion and continue frying until the onion is cooked. Add sour cream, spices and salt. Dilute with water to the desired density. Simmer over very low heat for about 15 minutes. If desired, you can add fresh herbs to the gravy.
Gravy from flour and tomato paste
A simple gravy made from flour and tomato paste goes well with cereals, pasta, vegetable dishes. It can be cooked with meat or fish fillets.
- 1 onion;
- 1 carrot;
- 60 gr. flour;
- 100 gr. tomato paste;
- 200 ml of water;
- salt and seasonings to taste;
- vegetable oil for frying.
Finely chop the onion, it is better to finely grate the carrot. Fry vegetables in vegetable oil until soft. Sprinkle vegetables with flour and mix well. Continue frying for a couple more minutes.
Read also: Stuffed cabbage sauce - 8 recipes
We dilute tomato paste in water, pour the resulting mass into vegetables with flour. Season with spices to taste, stir. Simmer for 5 minutes.
Gravy with beef in a slow cooker
A great option for dinner is gravy with beef in a slow cooker. Garnish for this gravy can be anything.
- 700 gr. Fillet of beef;
- 1 onion;
- 1 carrot;
- 2 tbsp. l. flour;
- 200 ml of broth (or water);
- 3 art. l. vegetable oil;
- spices and salt to taste.
Rinse and clean the meat well, cut it into small pieces. Pour vegetable oil (2 tablespoons) into the bowl of the device. We turn on the program "frying" for 20 minutes. We spread the meat in a bowl, cook with the lid open for 8 minutes. Then sprinkle the meat with flour, mix well and close the lid of the appliance. Cooking 5 minutes. Then add finely chopped onions and carrots to the bowl with meat, mix and cook under the lid until the end of the regime.
Then pour the broth into the bowl, season the spices to taste. We cook on the “quenching” program for 1.5 hours.
mushroom gravy
Delicious mushroom gravy can be made with fresh champignons or dried mushrooms. If the second option is chosen, then the mushrooms must be soaked in salted milk for several hours. Mushrooms will become almost as fresh.
- 250 gr. mushrooms;
- 1 carrot;
- 1 onion;
- 4 tbsp. l. butter;
- 3.5 st. l. flour;
- 1.5 cups of milk;
- vegetable oil for frying;
- salt and pepper to taste.
Finely chop the onion, three carrots on a grater. Mushrooms cut into pieces. Fry the onion and carrot in a small amount of vegetable oil. When the vegetables are almost ready, add the mushrooms and fry everything together until the secreted juice evaporates.
Pour milk into the mushrooms and cook over low heat for a couple of minutes from the moment of boiling. Melt the butter in a separate bowl and mix it with flour. We add a little water so that the mass acquires the consistency of kefir. Pour the prepared mass into the sauce, stirring constantly. Then add salt and spices. Cook until desired thickness.
sour cream sauce
A simple gravy with sour cream is very easy to prepare.
- 20 gr. flour;
- 200 gr. sour cream;
- 250 ml of water;
- salt, spices to taste.
Lightly dry the flour in a pan. Then mix sour cream with toasted flour. We dilute the sour cream with water, put the gravy on the stove, bring to a boil. We season to taste. Cook until gravy thickens.
Advice! In idle sour cream sauce various additives can be added. For example, mustard, grated horseradish, tomato paste. You can add fried onions with carrots, fried finely chopped mushrooms, grated cheese, etc.
Creamy gravy with cheese
Versatile cream cheese gravy pairs well with different products, but it is especially tasty with pasta and potato dishes.
- 40 gr. butter;
- 1 st. l. flour;
- 200 ml cream;
- 100 gr. hard cheese;
- salt, spices to taste.
Melt the butter, lightly fry the flour on it. Then pour in the cream in a thin stream, stirring constantly. Warm up until it starts to boil. Then add grated cheese, salt and season to taste. Heat, stirring constantly until the cheese is completely melted.
Read also: Sauce for meat cutlets - 6 delicious recipes
vegetable gravy
Vegetable gravy goes well with almost any dish.
- 1 onion;
- 1 carrot;
- 1 tomato;
- 1 bell pepper;
- 2 cloves of garlic;
- 2 tbsp. l. mayonnaise;
- 1 st. l. flour;
- 2 tsp tomato paste;
- 200 ml of water;
- salt, seasonings to taste;
- vegetable oil for frying.
Wash and clean vegetables. Chop the onion very finely, rub the carrot. Fry vegetables in vegetable oil. Boil the water, add the overcooked vegetables to the water. We free the tomato from the skin, cut into small cubes. Pepper also cut into small squares. Pass the garlic through a press. Add vegetables to onions and carrots, cook at a low boil until vegetables are ready.
At the end of cooking, add garlic, salt, seasonings. We put tomato paste and mayonnaise. We dilute the flour with a small amount of water, pour this mixture into the sauce. And cook until the sauce thickens. Turn off the heat and let the sauce brew for a few minutes, covered.
Recipes for gravy for second courses
Gravy can be served with a variety of dishes, we offer recipes for main courses.
Gravy for pasta with minced meat
Meat sauce for pasta is prepared on the basis of minced meat. Minced meat can be used any, but it is better not too greasy.
- 500 gr. minced meat;
- 1 onion;
- 200 ml of broth or water;
- 400 gr. tomatoes in own juice;
- 2 cloves of garlic;
- 1 st. l. flour;
- salt and seasonings to taste;
- vegetable oil for frying.
We clean and cut the onion. Heat the oil in a frying pan, fry the onion. Fry over low heat for 10 minutes. Then sprinkle the onion with flour, mix. Grind the tomatoes in their own juice in a blender. Add garlic, passed through a press, to the onion.
Pour in the broth, add chopped tomatoes. Cook over low heat for about 15 minutes. In a separate pan, fry the minced meat, stirring with a spatula so that no lumps form. We transfer the fried minced meat to a pan with tomato sauce and simmer for another 15 minutes over low heat.
Gravy for rice with chicken fillet
An excellent option for gravy for rice is prepared with chicken fillet.
- 300 gr. chicken fillet;
- 1 onion;
- 1 carrot;
- 1 st. l. flour;
- 1 st. water or broth;
- 2 tbsp. l. vegetable oil.
Finely chop the chicken fillet, chop the onion and carrot. Fry the fillet in a pan, when all the meat changes color, add vegetables and continue to fry until the onions and carrots become soft. Sprinkle flour in the pan, mix. Then pour in the broth or water, salt, add spices. Simmer over low heat for 15 minutes.
Lenten gravy for buckwheat
Vegetable lean gravy for buckwheat (without meat) is very tasty.
- 2 carrots;
- 1 onion;
- 1 bell pepper;
- 2 tomatoes;
- 150 gr. green peas (canned or frozen);
- vegetable oil;
- salt, spices, Apple vinegar taste.
Wash and clean vegetables. Grate carrots for cooking Korean salads. Cut the onion into thin half rings, bell pepper- thin straw. Fry vegetables in vegetable oil until tender.
Macaroni is one of the most popular side dishes. He is adored not only by Italians, but also by the inhabitants of our country. They are served with meat cutlets, vegetables, sausages, cheese, chicken, make a casserole out of them and, of course, serve with gravy. There are many variations of it, but today we want to introduce you Top 10 Pasta Sauce Recipes.
1. Creamy Pasta Gravy
Ingredients:
- garlic - a few cloves
- a couple of bulbs
- heavy cream or sour cream - 1 cup
- tomatoes - 500 gr
- butter - 1 tbsp
- sugar - 1 tbsp.
- olive oil
- basil
- dried lemon balm
- salt and pepper
Cooking:
1. Fry chopped garlic in olive oil until golden brown and transfer to a bowl. In the same oil, fry the chopped onion and add the chopped peeled tomatoes. Add butter, basil, salt and pepper.
2. After 10-15 minutes, add cream or sour cream and lemon balm. The sauce is ready!
2. Vegetable gravy
Ingredients:
- tomatoes - 400 gr
- onion - 2 pcs
- tomato paste
- bell pepper
- vegetable marrow
- pumpkin
- celery
- Bay leaf
- basil, rosemary and thyme
- garlic and ground pepper
- olive oil
Cooking:
Cut all the vegetables into cubes of the same size and start simmering with butter over low heat, stirring occasionally. After 20-25 minutes, add tomato paste and spices to taste.
3. Cheese sauce
Ingredients:
- flour - 2 tbsp.
- milk - 1 glass
- butter - 50 gr
- grated cheese - 200 gr
- vegetable oil
- basil
- salt and pepper (to taste)
Cooking:
1. Fry the flour in vegetable oil until golden brown and pour in the milk, stirring constantly. Bring to a boil.
2. Add grated cheese, spices and butter, mix well.
4. Chicken Gravy
Ingredients:
- chicken breast - 1 pc.
- onion and garlic
- cream or sour cream - 1 cup
- basil
- salt and pepper
Cooking:
1. Cut the breast into strips and fry in a pan until golden brown. Add chopped onion and stir.
2. Add 2 tablespoons of flour. When the flour turns caramel color, add some water and simmer for 15-20 minutes over low heat.
3. Add sour cream or cream, garlic, spices and simmer for a couple more minutes.
5. Chicken Gravy with Mushrooms
Ingredients:
- chicken breast - 1 pc.
- onion - 2 pcs
- champignons - 300 gr
- sour cream
- butter - 2 tbsp.
- vegetable oil
- greenery
- salt and pepper
Cooking:
1. Cut the breast into small pieces and fry in vegetable oil until golden brown. Add chopped onion and cook for 10 minutes.
2. Add chopped mushrooms, butter. After 5-10 minutes, add sour cream, herbs, salt and pepper to taste.
6. Gravy for chicken pasta with tomatoes
Ingredients:
- 300 gr chicken fillet
- onion - 2 pcs
- tomatoes - 500 gr
- basil, rosemary and oregano
- salt and pepper
- sugar - half a teaspoon
- garlic
- vegetable oil
Cooking:
1.Cut chicken fillet into small pieces and fry until golden brown, add the chopped onion, stir and simmer for a few minutes.
2. Add chopped peeled tomatoes, a little water.
3. Add salt, pepper, sugar, seasonings and simmer until tender.
4. Add chopped garlic and simmer for another 5 minutes.
7. Spinach Gravy
Ingredients:
- Spinach (fresh or frozen) - 500 gr
- olive oil
- butter - 50 gr
- cream or sour cream - 1 cup
- basil
Cooking:
1. Finely chop the spinach and stew a little in a pan. Add cream or sour cream, butter and basil.
2. Cook the gravy for 10 minutes.
8. Pork Gravy
Ingredients:
- 300-400 gr lean pork
- onion - 2-3 pieces
- carrots - 2 pcs
- tomato paste
- garlic
- greenery
- salt and pepper
- water or broth
Cooking:
1.Place the chopped pork into the pan and fry until crispy. Add a glass of water or broth, chopped onions and carrots.
2. A couple of minutes before cooking, add tomato paste, garlic and herbs.
9. Beef Gravy
Ingredients:
- beef - 300-400 gr
- onion - 2-3 pieces
- carrots - 2 pcs
- flour - 2 tbsp.
- meat broth or water
- cream - 1 cup
- garlic and herbs
- salt and pepper
Cooking:
1. Fry the chopped beef in vegetable oil until a crust forms. Pour in broth or water, add chopped onions and carrots, simmer over low heat.
2. Fry the flour in another pan, add some water and cream. Salt, pepper, stir and pour over the beef. Add chopped herbs and garlic to the sauce.
10. Pasta bolognese with bell pepper
Ingredients:
- 4 tbsp olive oil
- 3 onions
- 3 garlic cloves
- 250 gr smoked bacon
- 1 kg minced beef
- 3 bell peppers
- 350 ml red wine
- 375 ml milk
- 3 canned tomatoes 400 ml
- 3 tbsp Sahara
- salt and pepper
- 3 tbsp oregano
- 750 gr pasta
- 100 gr grated parmesan
Cooking:
1. Fry chopped onion, garlic and bacon over medium heat. Add minced meat and cook for 5 minutes. Add chopped peppers and cook for another 5 minutes.
2. Add red wine and cook until half of the wine has evaporated. Add salt and pepper.
3. Add milk, chopped tomatoes, sugar and oregano. Cover with a lid and cook for an hour over low heat.
4. Boil pasta, add olive oil and black pepper. Drizzle with sauce and sprinkle with parmesan.
Bon appetit!
A versatile everyday dish that goes well with any side dish of pasta, boiled potatoes, as well as any porridge is gravy. This dish is easy to prepare, has an excellent taste and delicious aroma. And as a basis, you can take any meat or mushrooms.
How do you make delicious chicken gravy?
Ingredients:
- chicken meat (pulp) - 450 g;
- onion- 125 g;
- carrots - 100 g;
- wheat flour - 55 g;
- bay leaves - 2 pcs.;
- - taste;
- salt - to taste.
Cooking
Starting to prepare the gravy, pre-washed and dried chicken meat is cut into slices about one and a half to two centimeters in size and placed in a frying pan with preheated refined oil. We give the meat to brown over high heat on all sides, stirring and transfer to a saucepan or deep stewpan.
In the same pan, add a little more oil and lay the peeled and chopped onion. Fry it, stirring for five minutes, and then add the carrots cut into small cubes or thin strips and fry for another seven minutes. We shift the contents of the pan to the meat, pour it with purified water, heated to a boil, so that it completely covers the contents and takes a level above it about three centimeters high. Season the dish with salt ground pepper and your favorite spices, throw in the bay leaf, bring to a boil. We reduce the intensity of the fire to a minimum, cover the container with a lid and simmer for forty minutes.
After that, pour the flour diluted in a small amount of water in a thin stream, stirring continuously and intensively, and let the gravy in for another seven minutes.
How to cook pork gravy?
Ingredients:
- pork (pulp) - 650 g;
- onions - 200 g;
- carrots - 150 g;
- wheat flour - 55 g;
- - 35 g;
- bay leaves - 2 pcs.;
- peas of black and allspice - to taste;
- vegetable refined oil;
- spices to choose from - to taste;
- ground black pepper - to taste;
- salt - to taste.
Cooking
We wash any cut of the pork loin, dry it thoroughly and chop into medium-sized straws or cubes. Then we put the prepared meat in a deep frying pan, stewpan or cauldron with heated refined oil and let it brown on all sides, not forgetting to stir occasionally. At the same time, in another pan, we sauté the previously peeled and chopped onion and the carrots cut into thin strips in vegetable oil and transfer to the pork. Fry everything together for another couple of minutes, and then add flour, stirring, add tomato paste and after a minute pour everything with boiling water in a volume of about five hundred milliliters. Stir the contents of the dish well for another minute, and then cover it with a lid. Reduce the intensity of the fire to a minimum and let the gravy in for thirty minutes.
After that, season it with salt and ground black pepper, throw in black and allspice peas, bay leaves, any spices to your taste and simmer the dish for another fifteen minutes. At the end of the cooking process, throw finely chopped fresh herbs, mix and let the dish brew for five minutes.
How to cook mushroom gravy without meat?
Ingredients:
- fresh mushrooms - 450 g;
- onions - 200 g;
- carrots - 150 g;
- wheat flour - 55 g;
- purified water - 375 ml;
- sour cream - 75 g;
- fresh herbs to choose from - to taste;
- vegetable refined oil;
- ground black pepper - to taste;
- salt - to taste.
Cooking
In a deep frying pan or stewpan with a refined small, sauté the chopped onion and carrots for seven minutes, and then put the well-washed and chopped mushrooms and fry everything together for twenty minutes, covering the container with a lid and reducing the heat. Then we dilute the flour in a small amount of water, pour the rest of the water heated to a boil into the saucepan and add the flour solution, stirring vigorously. Season the dish to taste with salt and pepper and let it simmer for ten minutes. After that, add sour cream and finely chopped greens, mix, let it boil again, and then turn off the stove and let the gravy brew for ten minutes.
Any dish requires specific ingredients that can make the taste of each product unique.
In addition, the dish should be hearty and original. Gravy can be such a highlight.
Gravy can be added 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 sauces that are suitable for side dishes, vegetables and meat.
How to make gravy for the main meat dish?
To do meat dish juicy and satisfying, use a variety of sauces. 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! Vegetable and sour cream sauces remarkably enrich the taste of not only meat dishes, but also fish and vegetables.
Each meat dish has its own gravy, which can emphasize the taste of all ingredients. There is a basic list of sauces used for the most popular meat dishes.
The most popular sauces for meat dishes:
| The sauce for these dishes… | Required products | Cooking method |
| cutlets | Mushroom gravy can be prepared for any kind of cutlets:
|
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 the products with sour cream, add spices and simmer the ingredients for 5 minutes. Sprinkle greens at the end |
| Meatballs in a pan |
|
Fry chopped onions and grated carrots in sunflower oil until golden brown. Pour vegetables with tomato paste diluted 1:1 with boiled water. After three minutes of boiling, add sour cream and spices. Fill with finely chopped herbs |
| Golubtsov | The standard recipe for cabbage rolls is vegetable gravy:
|
Finely dice the onion and tomatoes. First, dip the tomatoes in boiling water for 2 minutes and remove the skin from the vegetable. Place finely chopped vegetables in a bowl and pour over tomato juice. Boil the mixture over low heat for half an hour. After adding spices, bay leaf and herbs |
| Meatballs | Cheese sauce is suitable for meatballs from any type of meat:
|
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 put the meatballs into the sauce, where they will be stewed for about 20 minutes |
| Fried chicken, beef, pork | To fried meat sour cream sauce is perfect. White gravy is best prepared from sour cream:
|
Boil sour cream for five minutes. In a dry frying pan, fry the flour with butter. Rub the flour with a little through a sieve (you can add a tablespoon of milk) and pour it into the pan again. Sour cream is gradually added to the flour and butter. Mix all ingredients well and season with seasonings |
Recipes for making delicious gravy for garnish
For any side dish, you can cook the perfect meat gravy. Any kind of meat can be used, which in turn will be combined with vegetables, mushrooms, spices, and additives.
Recipes for making delicious gravy:
- Sauce for pasta and spaghetti prepared from any kind of meat.
You need to take 300 grams of the main ingredient, onion, carrot, a tablespoon of flour, 2 tablespoons of tomato paste, a clove of garlic.
Clean meat cut into cubes and fry in a pan. Add finely chopped vegetables and fry with meat.
Pour the contents of the pan with water, add a cocktail of tomato paste and squeeze the garlic.
Cover and simmer for half an hour. Add spices and herbs. Leave for another half an hour.
- For mashed potatoes 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. Throw in the finely chopped onion and fry all the ingredients together.
Salt, pepper, add other spices and pour everything with water. Simmer for 10 minutes, and then insist for the same amount. Pour the sauce over the puree.
- To buckwheat Pork goulash with gravy will do. Meat can replace pork liver.
Half a kilo 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 with onions. Pour the ketchup and pour over the contents with two glasses of water.
Pour in the flour and stir in the sauce. The mixture of flour and water should come out without lumps.
In the process of boiling, add spices, moth, pepper. Let the sauce brew for a few minutes.
- Minced meat gravy is suitable for rice: fry minced meat weighing half a kilogram with onions and carrots.
Pour the fried consistency with water (you can add tomato paste) and bring the taste with spices. Simmer for 15 minutes.
The simplest, fastest, most affordable and delicious option becomes gravy from sausage.
Note! Sausages are also quite suitable for making a universal sauce.
Cut the sausage into pieces and fry with vegetables or mushrooms. Add some water and simmer food until fully cooked. The sauce is ready for any side dish.
Cooking secrets for delicious gravy
Making delicious gravy with meat is easy if you follow a few guidelines. The sauce will turn out no worse than in a cafe or in a 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:
- In a slow cooker, the gravy is stewed evenly and quickly.
- For sour cream in gravy, the fat content should be no more than 20%.
- You need to cut off the films from beef, pull out the veins and fatty strips, so the meat will become soft and juicy.
- Roast carrots and onions must be fried together with meat for 7 minutes.
- One tablespoon of flour should account for 1 cup of liquid. To make the gravy thicker, you need to increase the amount of flour.
- Cream sauce is prepared from 10% cream, which should not be brought to a boil, but only heated.
Useful video
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Pork gravy - a recipe for delicious and meat gravy in a pan and in a slow cooker. In order for the pork meat gravy to simple recipe turned out 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 is a full-fledged second course, which is stewed pieces meat in a small amount of 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.
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, bell peppers, tomatoes, green beans, eggplant or zucchini.
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 different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should get acquainted with.
Pork gravy classic 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:
- First of all, rinse the meat in water, then cut the meat into small pieces no more than 5 cm in width and length;
- Then we fry the meat until half cooked over high heat in a pan, and when browned, we make a moderate fire;
- 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;
- Add flour to the pan and continue to cook over low heat for 3 minutes;
- Pour water into the pan so that it covers all the ingredients;
- Add tomato paste and bring to a boil. Then reduce the heat and continue to cook for another 15 minutes under the lid;
- Add chopped greens and let it brew for another 15 minutes. Bon appetit!
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 to cook goulash correctly once, so that later you can easily repeat the recipe without looking into the 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
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:
- 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;
- In a convenient frying pan, heat up some sunflower oil. Add pork pieces. Fry over moderate heat until lightly browned;
- Place the fried pieces of pork in a stewing pan;
- 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;
- Sprinkle wheat flour. The density of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
- Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
- Add tomato sauce 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;
- 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. Bon appetit!
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 is still different 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 to be the softest, even if the pulp of not the best parts of the pork carcass is used.
Meat Quick Gravy
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:
- 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;
- Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
- 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;
- 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;
- Sprinkle in wheat flour. Stir and hold on fire for 1-2 minutes;
- 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;
- Pour in boiled water. Add salt, pepper, bay leaf. Spices can be added 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;
- 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. Bon appetit!
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
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:
- Cut the washed pork meat into cubes or pieces of arbitrary shape;
- Peel the carrot and rub it on a coarse grater;
- Remove the peel from the onion and cut into small cubes, like a vinaigrette;
- Pour sunflower oil into the multicooker bowl;
- Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
- Put meat, onions and carrots in a container, mix occasionally. You can not close the lid;
- 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;
- When the meat with vegetables is fried, add spices, salt and water with flour to the bowl;
- Set the "Extinguishing" mode to 50 minutes;
- At the end of the process, the gravy can be left on the heating to maintain the optimal temperature of the dish until serving. Bon appetit!
From childhood, we were taught that meat sauce 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
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:
- Wash the meat, cut into equal parts, salt a little, fry in a pan;
- 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;
- Add spices, water, and simmer until half cooked;
- 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. Bon appetit!
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
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:
- We wash a piece of pork under a tap, dry it and cut into pieces of medium size;
- Pour olive oil into the container, start the "Baking" function. Set the timer to 10 minutes. We spread the meat and cook, be sure to close the lid;
- 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;
- Sprinkle the meat with onion flour, salt and pepper. Mix;
- Put sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
- 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. Bon appetit!
Goulash is a 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:
- Wash the pork thoroughly, pat dry with a towel, carefully cut the veins and cut the meat into medium slices;
- Under running water, clean the mushrooms with a brush and place on a towel to dry slightly. Chop large enough;
- 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;
- 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;
- Now add mushrooms tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
- 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.;
- After cooking, do not remove the pork with gravy for another 10 minutes. Serve with vegetable side dish or spaghetti. Bon appetit!
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:
- 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;
- 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;
- Fast frying helps to preserve valuable for the body nutrients. The thinner the meat is cut for gravy, the faster it will cook and the more useful it will be;
- The classic proportions for gravy - 1 tablespoon of flour or starch is taken for 2 cups of liquid;
- So that flour or starch does not form lumps when combined with a hot liquid, dilute them in a small amount. cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy uniform, with a smooth, creamy consistency;
- An additional taste and appetizing look will be given by greens, 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;
- Carrots added to gravy not only improve its taste, but also give a beautiful golden color;
- 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;
- 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;
- 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;
- 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;
- Do not salt the meat in advance - this worsens its taste and nutritional value decreases;
- As an increase in the mass of goulash, squash can be added while roasting vegetables. It will not spoil the taste, but only add to the dish. beautiful shade and smooth consistency
- When frying meat, do not cover the pan with a lid. Do not stack meat pieces tightly together;
- Unusually delicious pork stew with mushrooms. Just at the end of cooking, add fried mushrooms to your goulash;
- From spices, you do not need to choose too intricate options. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
- 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 its own juice will remain inside;
- The meat will turn out to be especially tender and soft if you keep it for several hours in milk;
- The flour in the dish can be changed to corn starch, after dissolving it in water, broth or sour cream;
- 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 a very convenient and versatile 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 tasty, 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.
Video "Pork gravy recipe simple and delicious"
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