Delicious gravy for mashed potatoes. Gravy for mashed potatoes is a great addition to the dish. Creamy sauce with mushrooms and white wine

A delicious meat-free gravy will make any side dish more flavorful and satisfying. This is an excellent addition to mashed potatoes, pasta, rice, buckwheat and other cereals. To make gravy without meat, you can use mushrooms and almost any vegetables, for example, bell peppers, celery, leeks, garlic, tomatoes.

Do not skimp on various seasonings and spices. They will reveal the taste of vegetables, and the gravy for buckwheat without meat will turn out very aromatic and piquant. A simple meatless gravy is ideal for vegetarians and those who want to turn an ordinary side dish into a savory dish with different flavors.

Ingredients:

1 carrot
1 onion
100 g green peas
100 g green beans
75 ml sunflower oil
1 tbsp. l. wheat flour
2 tbsp. l. tomato paste
300 ml water
salt to taste
0.5 tsp. ground black pepper
0.5 tsp. ground paprika
a few sprigs of parsley

How to make gravy without meat:

Peel the onion and cut into cubes. Peel the carrots using a vegetable peeler and cut into pieces.

Pour vegetable oil into a deep frying pan. Place the chopped vegetables into it. Stirring, fry them over medium heat until they become soft.

Then add pre-thawed green peas and green beans to the vegetables. Thanks to them, a simple gravy without meat will turn out tasty and satisfying.

Mix the ingredients and add tomato paste to them.

Stir again and continue cooking the gravy for another minute. Then add a little wheat flour to make the meatless tomato gravy thicker.

Mix it with vegetables. Then pour hot water into the pan. Its quantity depends on how thick the gravy you want in the end.

Let's add salt and spices to make the gravy for the meatless puree aromatic and a little spicy. Wash the parsley, finely chop it and add it to the rest of the ingredients.

If you wish, you can add a little lemon juice or apple cider vinegar to the dish to give it a piquant sourness.

An easy recipe for mashed potatoes and gravy. It turns out to be soft in taste and very nutritious, quite filling and no less healthy. Despite its simplicity, it is in this version of the gravy that everyone will like it. And I'm sure yours will appreciate it...

First of all, I want to present a simple one, which, in addition to purees, goes well with both pasta and other dishes

Meat gravy detailed recipe

Meat - 0.3 kg (300 gr.)
Sweet pepper - 1 pc.
Onion - 1-2 heads
Tomatoes - 3-4 pcs.
Garlic - 4-5 cloves
Salt, seasonings - to taste
Oil for frying - 100 gr.

Place the meat cut into small pieces into a frying pan heated with oil, stirring lightly and simmering over low heat for 10 minutes (see photo 1).

Then add the onion and sweet pepper, cut into small cubes, and simmer over moderate heat for 10-15 minutes with the lid closed (see photo 2).

Then add the tomatoes, cut as if for a salad, and cook over low heat with the lid closed until the tomatoes release their juice (see photo 3).

Put salt, a little black pepper and pour 0.2 liters (glass) of boiled water (see photos 4, 5 and 6) and simmer it all over low heat with the lid closed for about 30 minutes.

Before cooking, add finely chopped garlic cloves 5 minutes to enhance the taste.

The gravy for the puree is ready!

Whenever I prepare a similar meat gravy, which is perfect for most dishes, I try to adjust the amount of ingredients and liquid as needed - taking into account the preferences of the family.

Mashed potato recipe

Potatoes - 6-8 pcs.
Milk - 200 g.
Salt - a pinch
Butter - 2 tablespoons

Boil the peeled potatoes in salted water; for quick boiling, you can divide the potatoes into half, but no more, because when cooked, large potatoes retain more beneficial and nutritional properties.

Drain the water, add hot boiled milk, butter, and salt to the potatoes. Beat the potatoes until a homogeneous mass is formed.

Place the prepared puree in a separate serving bowl, pour the meat gravy on top and serve...

This is the easiest and surest way to make gravy and mashed potatoes that go well together. Moreover, potatoes whipped with milk turn out to be unusually tender, soft and do not become boring.

Bon appetit!

Mashed potatoes are a very nutritious and incredibly tasty dish. It first became known in the mid-seventeenth century, but despite this, it has still not lost its popularity among gourmets.

List of recipes in the article:

Photo by Shutterstock

It is impossible to imagine Slavic cuisine without mashed potatoes. Dry in itself, it can be diluted with all kinds of gravies. Now you can learn how to prepare this dish using various videos, but the easiest way is to use standard recipes. Below are two gravy recipes (chicken and meat), which make the dish tender, satisfying and flavorful.

First recipe (meat gravy)

You will need:

carrot
onion
vegetable oil
tomato paste

So, start preparing the gravy. Wash frozen meat. Cut it into small cubes and fry in a frying pan until golden brown. Remember: you can’t overcook it too much. As soon as the crust appears golden brown, sprinkle the meat with flour. Mix well. In order for the flour to fry, keep it on the fire for another five minutes.

Transfer the finished meat to a cauldron in which you will make the gravy. Wash and peel the onions and carrots. Cut the carrots into strips, one half of the onion into small cubes, the other into rings.

Heat the vegetable oil well in a frying pan. After that, put the chopped vegetables in it. Fry them until done.

Add tomato paste to the pan with the prepared vegetables. Stir the resulting mixture thoroughly. It should be thick enough. Fry for another five minutes until the contents are uniform in color.

After this, put everything from the frying pan into the cauldron in which the meat lies. Dip a laurel leaf there, mix well and add water. Put it on the fire and bring it to a boil. The gravy should be simmered over low heat for fifteen minutes, stirring occasionally.

Once the mixture comes to a boil, reduce the heat. Add salt and pepper as desired

Second recipe (chicken gravy)

You will need:

carrot
chicken fillet
mushrooms
vegetable oil
butter
Bay leaf
salt, spices

The gravy should be done as follows. Wash the carrots, peel them and cut into strips. Peel the onion and chop it into cubes. Wash the chicken fillet and cut it into medium-sized pieces.

Dry the mushrooms a little on a napkin, then fry them, carrots and onions in sunflower oil. You need to fry until they are ready.

Heat a dry frying pan and, adding small portions, fry the flour. Don't forget to stir it all the time. When it is ready, its color will change and become uniform.

Once the flour is ready, pour about a glass of water into it. This should be done in a thin stream and stirring all the time to prevent the formation of lumps. Add the prepared flour mixture to the vegetables and stir well.

Fry the chicken fillet in butter and pour the finished meat into a frying pan with vegetables. Add water, throw in a bay leaf. Add pepper and salt. After simmering for 25 minutes on low heat, turn off. All is ready!

All that remains is to mix one of these gravies with mashed potatoes, invite guests and enjoy a wonderful hearty and tasty dish with them.

It is no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and nutritional culture. The gravies are different, but they are almost always united by broth and flour in the recipe. Some cold or hot gravies may be based on pieces of vegetables, poultry, meat and even fish.

They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, pearl barley) and mixed dishes of vegetables and cereals; they are especially good with mashed potatoes.

There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat ones, of course, are prepared from meat: pork, beef, veal, lamb provide the starting material for them. But in any case, an integral ingredient is flour, dried or fried, which gives the gravy a special taste and sauce viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken breast are more suitable.

What do you need to make meat gravy?

Utensils you will need are a saucepan or a thick-bottomed frying pan, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring utensils, and a spatula.

It is important to prepare the necessary ingredients to successfully prepare this dish. Rinse the meat or chicken, drain and cut into pieces. Wash, peel, finely chop or grate all vegetables. Sift the flour, measure it and liquid ingredients.

1. Homemade recipe for meat sauce for pasta

Meat gravy for pasta will increase its nutritional value, give it a special appetizing smell and taste, and will appeal to household members and guests.

Ingredients:

meat or chicken - 250-300 grams;
onions - 140 grams;
fresh carrots - 150 grams;
wheat flour - 1 tablespoon (25 grams);
tomato paste - 25-30 milliliters;
garlic - 2 cloves;
vegetable oil for frying - 30 milliliters;
table salt - to taste.

According to a homemade recipe, the pasta sauce is prepared as follows:

Cut the selected and washed meat into small pieces. Peel and chop the vegetables: carrots on a grater, onions with a knife.
Fry the pieces of meat in a frying pan in vegetable oil until almost done. Add chopped vegetables to the meat and continue to fry the meat for another 4 minutes.
Pour flour into the fried vegetables and meat, mix evenly and simmer over low heat for 2-4 minutes, then add chopped garlic and add enough water to just cover, adding tomato paste and turning up the heat.
As soon as the contents of the pan boil, reduce the heat, add spices and continue simmering under the lid for 15 minutes. Garnish the finished gravy with chopped herbs and let sit for 10-15 minutes before serving.

2. Pork gravy recipe

For those who boldly include pork in their menu, this is the best choice. This gravy is quick, simple, good and nutritious to prepare and goes with almost any side dish.

Ingredients:

pork - 400 grams;
carrots - 1 root;
onions - 2 pieces;
wheat flour - 1 level tablespoon;
tomato paste - 2 tablespoons;
seasonings and herbs - according to preference;
table salt - to taste.

The recipe for pork gravy is prepared as follows:

Wash the meat, dry it, cut it into equal pieces with a sharp knife, fry it in vegetable oil and add water, and simmer over low heat.
Peel and wash the carrots and onions, chop them: grate the carrots, cut the onions into half rings. In another frying pan, fry them in vegetable oil, add flour and, after stirring, remove from heat.
Transfer the vegetables stewed with flour to the stewed meat, pour in tomato paste diluted with water and continue stewing as before.
Add prepared chopped fresh herbs a few minutes before the end of stewing. Turn off the heat and let the prepared gravy brew for 15 minutes.

3. Easy Chicken Gravy Recipe

The aroma of chicken meat combined with the smell of melted sour cream with spices gives this gravy an incomparable taste with any side dish, be it mashed potatoes or pasta.

Ingredients:

chicken meat - 1 breast;
onions - 2-3 medium bulbs;
sour cream or mayonnaise - 100 grams;
vegetable oil;
salt and pepper - to taste;
drinking water - 40 milliliters.

According to a simple recipe, chicken gravy is prepared as follows:

Prepare everything: wash the chicken and cut into small pieces; onion, peeled, chopped in a blender or finely chopped.
Place chicken in a frying pan heated with vegetable oil, fry until the meat is white, immediately add chopped onion and continue frying over medium heat for a short time, add a little water and simmer under the lid over low heat until tender.

At the end of the process, add flour, quickly mix everything, pour in sour cream or mayonnaise, add salt and pepper and simmer on the lowest heat setting for about 5 minutes. Remove from heat and let sit for a short time.

4. Homemade recipe for gravy for buckwheat porridge

Everyone knows how delicious porridge with gravy is. It is used in both lenten and vegetarian diets. For this reason, this recipe offers two options: meat-based and vegetable-based.

Ingredients for vegetable version:

onions - 2 large onions;
fresh carrots - 2 roots;
tomato paste - 25-30 grams;
vegetable oil - 35 milliliters;
sour cream or heavy cream - 15 grams;
wheat flour - 1 tablespoon;
granulated sugar - 1 tablespoon;
salt and pepper - to taste;
aromatic seasonings - according to preference.

According to the homemade recipe for gravy for buckwheat porridge, prepare it like this:

Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browned, and then add the grated carrots.
Dilute tomato paste in broth or water, pour it into the frying carrots and onions, adding sugar, salt and pepper in the desired amount.
Simmer the gravy for 10 minutes over low heat, stirring occasionally. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer just a little.

Ingredients for the meat version:

beef and pork - 400 grams each;
onions - 3-4 pieces;
tomato ketchup - 45-50 milliliters;
wheat flour - 10-12 grams;
Bay leaf;
garlic;
salt and pepper - to taste.

This recipe contains two types of meat, mutually enriching the meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A homemade version of meat gravy for buckwheat porridge is prepared as follows:

Wash pork and beef, dry, cut into even small pieces. In a wok or thick-walled frying pan, heat vegetable oil to a boil and place pieces of meat in it, which, while stirring, bring until the crust is browned.
Place chopped onion in it and continue to fry over low heat for no more than 5 minutes, then add salt and pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
At the end of the stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

5. Original recipe for meat gravy with rice

Only when you try the combination of rice and gravy according to this recipe will you be able to truly appreciate how tasty it is. In addition, it does not require much time or exquisite products - everything is at hand.

Ingredients:

beef - 300 grams.
onions and carrots - 1 piece each;
tomato paste - 15-20 milliliters;
wheat flour - 1 tablespoon;
hot drinking water - 1 glass;
vegetable oil - 2 tablespoons;
spicy herbs - according to preference;
salt and pepper - to taste.

According to the original recipe, the gravy for rice is prepared as follows:

Cut the cooked meat into even small cubes, fry until done in vegetable oil and transfer to a suitable container.
Chop the washed and peeled onions and carrots and fry in the pan where the meat was just fried.
Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, and place the cooked meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and with it add salt, spices, ground pepper - continue simmering on low heat until the whole dish is completely cooked, remove from heat and let it brew.

6. Country recipe for liver gravy

Like all other types of gravy, liver gravy is very tasty, and also healthy, because all offal is rich in vitamins, healthy minerals, active animal protein and goes well with any type of side dish.

Ingredients:

beef liver - 500 grams;
onions - 2 pieces;
sour cream - 350-400 grams;
wheat flour - 1 tablespoon;
dried parsley - according to preference;
salt and pepper - to taste.

Liver gravy according to a village recipe is prepared as follows:

Soak the liver, rinse, drain and, after removing the film, cut into small pieces, roll them in flour.
Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until the crusts are golden.
Separately, fry the chopped onion until lightly browned, add it to the finished liver, pour sour cream over the entire mass and simmer over the lowest heat for no more than 20 minutes.
5 minutes before the end, add salt and pepper, add dry parsley, stir and simmer the dish for another 3-5 minutes. Remove from heat and let the gravy steep.

7. Beef gravy according to a special recipe

The only thing special about this recipe is that it seems to combine a vegetable and meat version of the gravy. This additional side dish can be combined with absolutely any other main side dish, which makes the whole dish remarkably tasty.

Ingredients:

beef pulp - 500 grams;
onions - 1-2 pieces;
wheat flour - 2 tablespoons;
tomato paste - 15 milliliters;
vegetable oil - 1 tablespoon;
drinking water - 350-400 milliliters.

According to a special recipe, beef gravy is prepared as follows:

Cut the prepared beef into thin strips, fry in vegetable oil in a wok or thick-walled frying pan, then add salt, sprinkle with ground black pepper, and mix everything.
During this time, chop finely peeled onion, combine with fried meat, add flour and, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, eliminating any lumps of flour.
Bring the gravy to a boil over medium heat, reduce the heat to low and continue simmering, covered, until fully cooked.
Remove the finished dish from the heat and be sure to let it sit for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for chicken gravy with mashed potatoes

A very convenient and quick recipe for such a delicious gravy will appeal to everyone who tries it in all respects: from the availability of ingredients to the speed of its implementation.

Ingredients:

chicken fillet - 300 grams;
onions - 2 pieces;
vegetable oil;
wheat flour - 1 tablespoon;
drinking water - 0.5 cups;
salt and pepper - to taste.

The chicken gravy for mashed potatoes is prepared as follows:

Rinse the chicken fillet, allow excess moisture to drain and dry with a paper towel. Cut into even small cubes and fry in vegetable oil while stirring over medium heat until the chicken turns white.
Chop the peeled onion with a knife and add it to the fried meat, stirring and continue frying on low heat for 5-7 minutes.
After the specified time has passed, add salt and pepper to the dish, add your preferred seasonings, among which curry is quite appropriate, and stir again.

All that remains is to pour in the required amount of water and continue simmering over low heat for up to 14-15 minutes. Remove from heat and leave the finished dish for at least 10 minutes. This gravy with mashed potatoes is delicious!

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. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.

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

To prepare vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour, pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.

Gravy - preparing food and utensils

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 saucepan, a cutting board, a knife and a grater. The gravy is served along with the side dish on regular serving plates for main courses.

Before you start preparing the gravy, you need 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 the carrots). You should also measure out the required amount of flour, liquids and spices.

Gravy Recipes

Recipe 1: Pasta sauce (option 1)

Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required ingredients:

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

Cooking method:

Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry 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 frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 1315 minutes.

Recipe 2: Pasta sauce (option 2) “Creamy”

A very simple and delicious pasta sauce recipe. The gravy turns out very tender, aromatic and fragrant.

Required ingredients:

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

Cooking method:

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

Recipe 3: Pork Gravy

Pork gravy is an excellent choice for main courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.

Required ingredients:

350-400 g pork;
1 carrot;
Onions - 2 pcs.;
Sunflower oil;
An incomplete spoon of flour;
2 tablespoons of tomato paste;
Seasonings;
Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.

Recipe 4: Chicken gravy

Chicken gravy in a delicate sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out very tender, aromatic 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:

Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add 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;
Spoon 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 add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.

Recipe 6: Buckwheat Gravy

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

Required ingredients:

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

Cooking method:

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

Recipe 7: Meat gravy

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

Required ingredients:

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

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.

Required ingredients:

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

Cooking method:

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

Recipe 9: Gravy for cutlets

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

Required ingredients:

Fat and juice in which the cutlets were fried;
Half an onion;
Spoon of flour;
65-70 g tomato paste;
200 ml water;
Seasonings 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, and 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 prepare a juicy gravy for it. This gravy is very simple to prepare and does not require the use of complex products.

Required ingredients:

Beef - 300 g;
1 onion and carrot each;
15-20 ml tomato paste;
Spoon of flour;
A glass of hot water;
Vegetable oil;
Spices;
Pepper;
Salt.

Cooking method:

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

Recipe 11: Liver Gravy

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

Required ingredients:

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

Cooking method:

Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy makes 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 flour;
15 ml tomato paste;
A spoon 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 add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.

Recipe 13: Gravy for puree

An excellent recipe for quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.

Required ingredients:

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

Cooking method:

Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. 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 sauce. Then add water to the chicken and onions 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

Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.

Required ingredients:

100 ml milk;
35 ml water;
Butter - 45 g;
Seasonings;
Salt;
Flour - “by eye”.

Cooking method:

Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.

— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could 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 use a little more flour;

— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;

- To avoid the formation of lumps, you must first dissolve the flour 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 the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;

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

- If you are preparing a creamy gravy, the cream must be added at the very last stage and do not boil it, but simply bring it to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;

— Instead of flour, you can also use corn starch as a thickener;

— To prepare the well-known cafeteria-style gravy, 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 season the gravy with salt, pepper and throw in a few bay leaves. 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 this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.