Gravy with tomato paste and flour: simple recipes and cooking secrets. How to cook gravy with meat: original ideas Meat gravy with tomato

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. Gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to take fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but in the mushroom season, of course, fresh forest mushrooms are best suited - the gravy with them will turn out to be very fragrant, rich and tasty.

For the preparation of vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If there are not a lot of ingredients at home, you can cook gravy on " hastily» from tomato paste, onion, flour and pepper with salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that thickens and makes the gravy a little viscous and enveloping.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, some water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes so that it brews and thickens a little.

Gravy - preparing food and dishes

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. Gravy is served along with a side dish on regular serving plates for second courses.

Before proceeding with the direct preparation of gravy, it is necessary to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate carrots). You should also measure the right amount of flour, liquid products and spices.

Recipe 1: Gravy for pasta (option 1)

Gravy for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

• 280-300 g of any meat;
• Onion - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Prepare products: rinse the meat and cut into small pieces. Peel onions and carrots, grate carrots, chop onions. First you should fry the pieces of meat until almost ready. Then put the vegetables to it and fry everything together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the pan boil, reduce the heat, pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 13-15 minutes.

Recipe 2: Gravy for pasta (option 2) "Creamy"

Very simple and delicious recipe gravy for pasta. The gravy is very tender, fragrant and fragrant.

• Fresh or canned tomatoes - 380-400 g;
• Fat cream - 80-100 ml;
• 15 ml of butter;
• Onion - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g of oregano;
• 4-5 g of salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Chop onion and garlic and fry. Wash tomatoes, remove skins and chop. Place in skillet with garlic and onion. Add some sugar, oregano and basil, season the mixture with salt and pepper. After most of the liquid has evaporated, add the butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is a great choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during this time you can safely cook buckwheat or mashed potatoes.

• 350-400 g of pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• Incomplete spoonful of flour;
• 2 spoons of tomato paste;
• seasonings;
• Greenery.

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onion into thin half rings. We pass the vegetables in a separate pan. Add flour to vegetables and mix thoroughly. Take the vegetables off the fire. We spread the passivation to the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the meat with pasta and continue to simmer over low heat. A few minutes before the readiness, pour the chopped greens into the pan. Ready gravy insist 10-15 minutes.

Recipe 4: Chicken Gravy

Chicken gravy in tender sour cream sauce- the perfect way to diversify pasta, buckwheat or mashed potatoes. The gravy is very tender, fragrant and tasty.

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Rinse the chicken, cut into small cubes and start frying in a pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onion and fry everything together over low heat, then pour water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato Sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• a spoonful of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Chop the onion and fry in vegetable oil, then put the tomato paste on it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the flour with the resulting broth and mix thoroughly to avoid the appearance of lumps. Pour the mixture immediately into the onion. Mix all the ingredients thoroughly, salt, pepper and add a little sugar. Throw a couple of bay leaves and simmer under a closed lid for a few minutes. Turn off the heat and let the gravy thicken. It is very tasty to pour meatballs, meat or fish cutlets with ready-made gravy.

Recipe 6: Gravy for buckwheat

Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of preparing fragrant vegetable gravy for buckwheat.

• 2 large heads of onions;
• 2 carrots;
• 25-30 ml of tomato paste;
• 1 st. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or high fat cream

Grate the carrots, chop the onion. First, fry the onion in oil, then spread the carrots to it. Dilute the tomato paste in water or broth and pour the sautéed vegetables with the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the sauce for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. You can add more water or broth if needed.

Recipe 7: Meat Gravy

Such gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great for buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Peel and chop the onion. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat the oil and lay out the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can use fresh forest mushrooms - then the gravy will turn out even more fragrant and tastier.

Boil the mushrooms until cooked, then fry in butter. Chop the onion and add to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms with onions with flour, mix and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

Highly quick recipe delicious gravy for meatballs. You can prepare such a gravy immediately after frying the cutlets, as you will need fat.

• Fat and juice in which cutlets were fried;
• Half an onion head;
• a spoonful of flour;
• 65-70 g of tomato paste;
• 200 ml of water;
• Condiments and spices.

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for Rice

Even the most ordinary boiled rice can become incredibly tasty if you cook juicy gravy for it. Preparing such a gravy is very simple and does not require the use of complex products.

• Beef - 300 g;
• 1 onion and carrots;
• 15-20 ml of tomato paste;
• a spoonful of flour;
• A glass of hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cut the meat into small cubes and fry until tender. Transfer the meat to a bowl. Grate the carrots, chop the onion. Fry the vegetables in the same pan where the meat was fried. Season vegetables tomato paste, mix and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then pour in the water. Season the gravy herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Gravy from the liver turns out not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy is great for any side dishes: mashed potatoes, pasta, buckwheat, etc.

• Half a kilo - 600 g of beef liver;
• 2 heads of onions;
• Sour cream - 350-400 g;
• dried parsley;
• Flour.

Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a bowl. Chop the onion and fry until golden. Put the onion in the pan to the liver. Pour the liver with onion sour cream and simmer over low heat for about 20 minutes. 4-5 minutes before the liver sauce is ready, salt and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy is a great addition to any side dish and is easy to prepare. To prepare beef gravy, you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons of flour;
• 15 ml of tomato paste;
• A spoonful of vegetable oil;
• 350-400 ml of water.

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons flour and tomato paste. Mix all ingredients properly. Pour in hot water, mix everything again to dissolve the lumps. Bring the gravy to a boil, reduce heat and simmer covered over low heat until tender. Let the prepared gravy rest for 10 minutes.

Recipe 13: Gravy for mashed potatoes

An excellent recipe for gravy for mashed potatoes in a hurry. For cooking, you need chicken, onions and seasonings.

• Chicken fillet- 300 g;
• 2 onion heads;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Rinse the chicken fillet, cut into small cubes and fry until tender in vegetable oil. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Gravy from flour is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.

Pour milk and water into a small saucepan, bring to a boil. Put the butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. Proportions must be chosen independently, since everyone loves different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed in the process of preparing any gravy is the correct selection of proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. This can be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour;

- To make the gravy for the cutlets very rich and fragrant, you need to cook it in the same bowl where the cutlets themselves were fried;

- To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

- If you don't have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop or grind the pulp in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Great for cilantro, basil, dried dill and parsley, cardamom, etc.;

- Chicken gravy goes well with dried garlic and curry seasoning;

- If cream sauce is being prepared, cream must be added last and not boiled, but simply brought to a boil. After that, the pan must be immediately removed from the heat and left to infuse for several minutes;

- Instead of flour, cornstarch can also be used as a thickener;

- To prepare the well-known gravy "as in the dining room" it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then the gravy is seasoned with salt, pepper and a few bay leaves are thrown. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.

Every experienced housewife knows that the simplest side dish can be turned into a delicious dish with the help of gravy. The options are many, from bright creamy garlic dressings to gourmet fish sauces. The most successful, quick and everyday option is considered to be gravy with meat and tomato paste. She prepares from different varieties meat - in pieces or in minced meat. It will take quite a bit of time to create such a gravy, as well as efforts on the part of the hostess. The minimum set of ingredients, the most standard culinary actions - and in half an hour plates with a delicious dinner will already appear on the table.

The sauce has several important advantages: firstly, by combining it with a side dish, you can get a complete dish; secondly, the meat sauce is very nutritious, so no one leaves the table hungry; thirdly, the sauce is so tasty that even the most capricious little gourmets eat it with pleasure.

You will need:

• Minced meat - 300 g
• Onion - 1 medium onion
• Carrots - 1 medium piece
• Garlic - 2 cloves
• Tomato paste - 2 tablespoons
• Wheat flour - 1 tablespoon
• Boiled water - 200 ml
• Sunflower oil - 2 tablespoons
• Ground black pepper - to taste
• Salt - to taste

Servings - 4

Cooking time - 30 minutes

Choice value

If the plans are to prepare a really tasty gravy with minced tomato paste, the main task of the hostess is to choose the right minced meat. The ideal option is to buy meat for the subsequent preparation of minced meat at home. Considering the pieces presented on the counter, it is necessary to pay attention to their condition. High-quality fresh meat, with a slight pressure on it, quickly restores its shape. If, after such an action, a dent remains on the piece, it is not worth the risk. Another important point: the meat should not be dry, with an incomprehensible coating.

Sauces and minced meat dishes of this kind are not only tasteless, but also dangerous to health. But the main thing to consider is the smell. Feel free to ask the seller to give you the opportunity to sniff the vending piece.

Tomato paste is an essential ingredient in the sauce. It can be supplemented with fresh tomatoes, but in no case should they be replaced. If there is still no trust in the pasta, it is prepared independently, using tomatoes in their own juice.

Innings

Meat sauce is considered one of the most versatile. It goes well with the maximum set of side dishes that we most often cook. The most successful delivery methods are listed below:

1. Most often, the recipe is used as a sauce for spaghetti. It turns out a classic dish that can be found in the menu of restaurants and cafes. There are three options for serving: gravy is added to each serving, on top of pasta laid on a plate, served in a separate gravy boat, or used to make pasta. By the way, it is not at all necessary to cook only spaghetti, you can choose other pasta - horns, vermicelli, feathers, shells.
2. Another good companion for the sauce is cereals, in particular buckwheat and rice. For such side dishes, instead of minced meat, it is recommended to use finely chopped meat so that the dish does not turn out to be too textured. A light side dish combined with minced meat gravy results in a hearty, tasty and balanced dinner.
3. Mashed potatoes, as well as fried or boiled potatoes. Of course, this option turns out to be a bit heavy, but the flavor combination is excellent!

In an effort to cook something unusual for their household, housewives often get carried away with complex, tedious recipes. In fact, the real taste is in simplicity, because to prepare an amazing meat sauce with tomato paste, the most ordinary products and a little time are enough.

Bon appetit!

In contact with

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 serving pieces.

Heat some sunflower oil in a frying pan. Add pork pieces. Fry over moderate heat until lightly browned.


Place the fried pork pieces in a stew 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!

Gravy - general principles of preparation

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. Gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to take fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but in the mushroom season, of course, fresh forest mushrooms are best suited - the gravy with them will turn out to be very fragrant, rich and tasty.

For the preparation of vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If there are not a lot of ingredients at home, you can make a quick gravy from tomato paste, onions, flour and pepper with salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that thickens and makes the gravy a little viscous and enveloping.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, some water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes so that it brews and thickens a little.

Gravy - preparing food and dishes

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. Gravy is served along with a side dish on regular serving plates for second courses.

Before proceeding with the direct preparation of gravy, it is necessary to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate carrots). You should also measure the right amount of flour, liquid products and spices.

Gravy Recipes

Recipe 1: Gravy for pasta (option 1)

Gravy for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required Ingredients:

• 280-300 g of any meat;
• Onion - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Cooking method:

Prepare products: rinse the meat and cut into small pieces. Peel onions and carrots, grate carrots, chop onions. First you should fry the pieces of meat until almost ready. Then put the vegetables to it and fry everything together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the pan boil, reduce the heat, pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 1315 minutes.

Recipe 2: Gravy for pasta (option 2) "Creamy"

A very simple and delicious pasta sauce recipe. The gravy is very tender, fragrant and fragrant.

Required Ingredients:

• Fresh or canned tomatoes - 380-400 g;
• Fat cream - 80-100 ml;
• 15 ml of butter;
• Onion - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g of oregano;
• 4-5 g of salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Cooking method:

Chop onion and garlic and fry. Wash tomatoes, remove skins and chop. Place in skillet with garlic and onion. Add some sugar, oregano and basil, season the mixture with salt and pepper. After most of the liquid has evaporated, add the butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is a great choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during this time you can safely cook buckwheat or mashed potatoes.

Required Ingredients:

• 350-400 g of pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• Incomplete spoonful of flour;
• 2 spoons of tomato paste;
• seasonings;
• Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onion into thin half rings. We pass the vegetables in a separate pan. Add flour to vegetables and mix thoroughly. Take the vegetables off the fire. We spread the passivation to the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the meat with pasta and continue to simmer over low heat. A few minutes before the readiness, pour the chopped greens into the pan. Ready gravy insist 10-15 minutes.

Recipe 4: Chicken Gravy

Chicken gravy in a delicate sour cream sauce is the perfect way to diversify pasta, buckwheat or mashed potatoes. The gravy is very tender, fragrant and tasty.

Required Ingredients:

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Cooking method:

Rinse the chicken, cut into small cubes and start frying in a pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onion and fry everything together over low heat, then pour water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato Sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

Required Ingredients:

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• a spoonful of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Cooking method:

Chop the onion and fry in vegetable oil, then put the tomato paste on it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the flour with the resulting broth and mix thoroughly to avoid the appearance of lumps. Pour the mixture immediately into the onion. Mix all the ingredients thoroughly, salt, pepper and add a little sugar. Throw a couple of bay leaves and simmer under a closed lid for a few minutes. Turn off the heat and let the gravy thicken. It is very tasty to pour meatballs, meat or fish cutlets with ready-made gravy.

Recipe 6: Gravy for buckwheat

Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of preparing fragrant vegetable gravy for buckwheat.

Required Ingredients:

• 2 large heads of onions;
• 2 carrots;
• 25-30 ml of tomato paste;
• 1 st. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or high fat cream

Cooking method:

Grate the carrots, chop the onion. First, fry the onion in oil, then spread the carrots to it. Dilute the tomato paste in water or broth and pour the sautéed vegetables with the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the sauce for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. You can add more water or broth if needed.

Recipe 7: Meat Gravy

Such gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great for buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Required Ingredients:

• 400 g of beef and pork;
• Bulbs - 3-4 pcs.;
• Tomato ketchup - 45-50 ml;
• Bay leaf;
• 10-12 g flour;
• Salt;
• Pepper.

Cooking method:

Peel and chop the onion. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat the oil and lay out the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can use fresh forest mushrooms - then the gravy will turn out even more fragrant and tastier.

Required Ingredients:

• 400 g of forest mushrooms;
• A glass of cream (21-22%);
• 1 st. l. flour;
• 80-100 g of onion;
• 65 g butter;
• Salt.

Cooking method:

Boil the mushrooms until cooked, then fry in butter. Chop the onion and add to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms with onions with flour, mix and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for delicious gravy for meatballs. You can prepare such a gravy immediately after frying the cutlets, as you will need fat.

Required Ingredients:

• Fat and juice in which cutlets were fried;
• Half an onion head;
• a spoonful of flour;
• 65-70 g of tomato paste;
• 200 ml of water;
• Condiments and spices.

Cooking method:

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for Rice

Even the most ordinary boiled rice can become incredibly tasty if you cook juicy gravy for it. Preparing such a gravy is very simple and does not require the use of complex products.

Required Ingredients:

• Beef - 300 g;
• 1 onion and carrots;
• 15-20 ml of tomato paste;
• a spoonful of flour;
• A glass of hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cooking method:

Cut the meat into small cubes and fry until tender. Transfer the meat to a bowl. Grate the carrots, chop the onion. Fry the vegetables in the same pan where the meat was fried. Season vegetables with tomato paste, mix and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then pour in the water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Gravy from the liver turns out not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy is great for any side dishes: mashed potatoes, pasta, buckwheat, etc.

Required Ingredients:

• Half a kilo - 600 g of beef liver;
• 2 heads of onions;
• Sour cream - 350-400 g;
• dried parsley;
• Flour.

Cooking method:

Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a bowl. Chop the onion and fry until golden. Put the onion in the pan to the liver. Pour the liver with onion sour cream and simmer over low heat for about 20 minutes. 4-5 minutes before the liver sauce is ready, salt and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy is a great addition to any side dish and is easy to prepare. To prepare beef gravy, you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required Ingredients:

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons of flour;
• 15 ml of tomato paste;
• A spoonful of vegetable oil;
• 350-400 ml of water.

Cooking method:

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons flour and tomato paste. Mix all ingredients properly. Pour in hot water, mix everything again to dissolve the lumps. Bring the gravy to a boil, reduce heat and simmer covered over low heat until tender. Let the prepared gravy rest for 10 minutes.

Recipe 13: Gravy for mashed potatoes

An excellent recipe for gravy for mashed potatoes in a hurry. For cooking, you need chicken, onions and seasonings.

Required Ingredients:

• Chicken fillet - 300 g;
• 2 onion heads;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Cooking method:

Rinse the chicken fillet, cut into small cubes and fry until tender in vegetable oil. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Gravy from flour is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.

Required Ingredients:

• 100 ml of milk;
• 35 ml of water;
• Butter - 45 g;
• seasonings;
• Salt;
• Flour - "by eye".

Cooking method:

Pour milk and water into a small saucepan, bring to a boil. Put the butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. Proportions must be chosen independently, since everyone loves different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed in the process of preparing any gravy is the correct selection of proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. This can be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour;

- To make the gravy for the cutlets very rich and fragrant, you need to cook it in the same bowl where the cutlets themselves were fried;

- To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

- If you don't have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop or grind the pulp in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Great for cilantro, basil, dried dill and parsley, cardamom, etc.;

- Chicken gravy goes well with dried garlic and curry seasoning;

- If cream sauce is being prepared, cream must be added last and not boiled, but simply brought to a boil. After that, the pan must be immediately removed from the heat and left to infuse for several minutes;

- Instead of flour, cornstarch can also be used as a thickener;

- To prepare the well-known gravy "as in the dining room" it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then the gravy is seasoned with salt, pepper and a few bay leaves are thrown. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.

NEWS OF SHOW BUSINESS.

Step by step cooking delicious gravy with tomatoes and ketchup

Wash the meat under running water, dry it with a cotton towel and cut into small pieces.

Wash tomatoes, remove skins. To do this, we make shallow cuts on the “crown” of each tomato to make a cross. Dip the vegetables for 10 seconds in boiling water. Then take out the tomatoes with a slotted spoon and put them in a bowl with cold water. Now it will be very easy to remove the skin from the tomatoes.

Pour a couple of tablespoons of vegetable oil into a preheated pan and put pieces of meat in it. Soon a lot of liquid will stand out from the meat. Wait until it is all evaporated and let the meat fry, quite a bit, until golden brown on the sides.

Cut the tomatoes into small pieces, chop the onion into half rings and add to the pan to the meat. Stir, fry for 7 minutes until the onion becomes transparent, and the tomatoes release juice.

Add ketchup, mix the contents of the pan, cover with a lid, lower the heat and simmer for 20-30 minutes until the meat and vegetables are very soft. If you want the meat gravy to be more liquid, you can add half a glass of water or meat broth to it.

Appetizing, very fragrant and, believe me, a truly hearty meat sauce is ready! Serve it with any side dish.

Delicious meat sauce with tomatoes and ketchup will make a wonderful duet with porridge, potatoes or rice. It can be served both hot and chilled. Great result for the dinner table. Bon appetit!