How to make a sauce for potatoes with meat. Pork gravy - recipes for pork meat gravy in a pan and in a slow cooker. Pork with sour cream sauce for pasta

Gravy - general cooking principles

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 common dish into a very tasty and satisfying dish. The 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 wild mushrooms are best suited - the gravy with them will turn out to be very fragrant, rich and tasty.

Vegetable gravy is mainly made with onions, carrots, tomato paste (fresh tomatoes), herbs and spices. If you don't have a lot of ingredients at home, you can make a quick gravy with tomato paste, onions, flour, and pepper and salt. By the way, flour is an essential ingredient in almost any gravy. It is the flour that gives thickness 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, a little water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes, so that it infuses 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 names: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. The gravy is served along with a side dish on regular serving plates for main courses.

Before proceeding with the actual preparation of the 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 correct amount of flour, liquid foods and spices.

Gravy recipes

Recipe 1: Pasta sauce (option 1)

The sauce for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests making a 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 prongs.

Cooking method:

Prepare food: rinse the meat and cut into small pieces. Peel the onion with carrots, grate the carrots, chop the onion. First, the pieces of meat should be fried until almost cooked. Then add 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. Top with tomato paste and chopped garlic. After the contents of the pan have boiled, reduce the heat, season with 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: Pasta sauce (option 2) "Creamy"

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

Required Ingredients:

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

Cooking method:

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

Recipe 3: Pork Gravy

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

Required Ingredients:

• 350-400 g of pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• Incomplete spoonful of flour;
• 2 tablespoons of tomato paste;
• Seasonings;
• Greens.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to simmer. Rub the carrots, cut the onions into thin half rings. Saute vegetables in a separate skillet. Pour flour to the vegetables and mix thoroughly. Remove vegetables from heat. We spread the sautéing to the meat. Dissolve the tomato paste in warm water, season with salt and pepper. Pour the pasta over the meat and continue to simmer over low heat. A few minutes before cooking, pour chopped greens into the pan. We insist the finished gravy for 10-15 minutes.

Recipe 4: Chicken Gravy

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

Rinse the chicken, cut into small cubes and begin to fry in a pan with butter. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onions 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 Gravy

The classic tomato sauce is very easy to prepare. You don't need meat to cook it - you just 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 add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth into the flour and mix thoroughly to avoid the appearance of lumps. Pour the mixture straight into the onion. Mix all ingredients thoroughly, season with salt, pepper and add a little sugar. Throw in a couple of bay leaves and simmer for several minutes under a closed lid. Turn off the heat and leave the gravy to thicken. It is very tasty to pour the finished gravy on meatballs, meat or fish cakes.

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 making a flavored vegetable sauce for buckwheat.

Required Ingredients:

• 2 large onions;
• 2 carrots;
• 25-30 ml tomato paste;
• 1 tbsp. l. Sahara;
• Fragrant spices 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 put the carrots on it. Dilute 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 gravy for 10 minutes over low heat. Add sour cream or cream 2-3 minutes before the end of cooking. 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 is 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 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 meat and cut into small pieces. Heat the oil in a thick-walled saucepan or skillet and add the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then toss the bay leaf, add salt and pepper to taste, pour in the 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 fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal with buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can cook it from fresh forest fungi - then the sauce will turn out to be even more aromatic and tasty.

Required Ingredients:

• 400 g of forest mushrooms;
• A glass of cream (21-22%);
• 1 tbsp. l. flour;
• 80-100 g onions;
• 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 the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms and onions with flour, mix and pour in the cream. Bring to a boil and remove from heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

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

Required Ingredients:

• Fat and juice in which the cutlets were fried;
• Half an onion head;
• A spoonful of flour;
• 65-70 g 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: Rice Sauce

Even the most ordinary boiled rice can be incredibly tasty when cooked with juicy gravy. Preparing such a gravy is very simple and does not require the use of complex products.

Required Ingredients:

• Beef - 300 g;
• 1 onion and 1 carrot;
• 15-20 ml 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, stir and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then add water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Liver gravy turns out to be not only tasty and satisfying, but also very useful, since the liver contains a lot of nutrients. Liver gravy goes well with 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 saucepan. Chop the onion and fry until golden brown. Place the onion in a saucepan over the liver. Pour sour cream over the liver and onion and simmer over low heat for about 20 minutes. 4-5 minutes until tender, salt the liver gravy 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 make beef gravy, you need meat, vegetables, and tomato paste, which can be replaced with fresh tomatoes.

Required Ingredients:

• A pound of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons flour;
• 15 ml 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 well. Pour in hot water, stir again to dissolve the lumps. Bring the sauce to a boil, reduce heat and simmer, covered, over low heat until tender. Let the gravy brew for 10 minutes.

Recipe 13: sauce for mashed potatoes

An excellent recipe for a quick sauce for mashed potatoes. For cooking, you will 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 in vegetable oil until tender. Peel the onion, chop it and put it with 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 the chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the ready-made gravy steep, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy 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 and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps are dissolved. Pour flour in a trickle into the milk and cook, stirring occasionally, until thickened over low heat. You need to choose the proportions yourself, since everyone loves a different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed during the preparation of 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. It 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 sauce for cutlets very rich and aromatic, you need to cook it in the same dish where the cutlets were fried;

- To avoid the formation of lumps, you must first dissolve the flour in a little water or broth. You can use a whisk, blender or mixer to break up the lumps;

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

- Chicken gravy goes well with dried garlic and curry;

- If you are preparing a creamy sauce, add the cream last and not boil it, just bring it to a boil. After that, the pan must be immediately removed from the heat and left to infuse for a few minutes;

- Corn starch can also be used as a thickener instead of flour;

- It is not necessary to use meat ingredients to make the well-known “canteen-style” gravy. 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 and pepper and a few bay leaves are tossed in. A mixture of three tablespoons of flour and a glass of water is boiled in a separate bowl. 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.

Mashed potatoes can be served with a wide variety of vegetable-based gravies with the addition of mushrooms or meat.

When making gravy, add flour to the mashed potatoes. It will give it the necessary consistency. It is also important to use tomato paste or tomatoes during cooking. Then the gravy will have a rich taste.

Aromatic sauce with chicken

Products:

• 250 gr - chicken fillet;
• 20 gr - wheat flour;
• 2 pieces - onions;
• 10 g - tomato paste;
• 50 gr - butter;
• 500 ml - water;
• 20 ml - vegetable oil;
• 1 teaspoon each - salt and spices.

How to make a flavored chicken gravy:

1. Take a chicken fillet, rinse under running water, dry on a paper towel and cut along the grain into small pieces.
2. Peel and chop the onion.
3. Wash and grate the carrots.
4. Fry the prepared vegetables in vegetable oil, salt and pepper.
5. Take another skillet, pour flour into it and fry it until golden brown. Pour in a glass of water and bring the mixture to a boil. Be sure to stir it to avoid lumps.
6. Pour the resulting flour mixture to the vegetables and set aside.
7. Melt the butter in a skillet, put the fillet pieces on it and fry them until tender.
8. Then transfer them to vegetables with flour mass and mix everything.
9. Put the gravy on the fire and boil it for 5-10 minutes, and then serve with mashed potatoes.

Hearty beef gravy

Products:

• 500 gr - beef;
• 3 tbsp. spoons - tomato paste;
• 20 gr - wheat flour;
• 4 pcs (medium-sized) - onion;
• 400 ml - water;
• 1 piece - bay leaf;
• salt and spices to taste.

How to make a hearty beef gravy:

1. Take beef, rinse and cut into small pieces.
2. Transfer them to a skillet, pour vegetable oil into it and fry for 10-15 minutes over medium heat.
3. Peel and finely chop the onion.
4. Then add it to the meat and fry until golden brown.
5. Then put the ketchup, flour, spices, bay leaf, salt and water there.
6. Mix everything and cook over medium heat for 10 minutes.
7. Diet sauce with mushrooms

The sauce with mushrooms is very tasty. It goes well with mashed potatoes.

Products:

• 400 gr - mushrooms;
• 1 piece - onion;
• 1 pc - carrot;
• 3 pcs - tomatoes;
• 2 cloves - garlic;
• 10 g - flour;
• 50 gr - butter;
• pepper and salt to taste.

How to make a dietary mushroom gravy:

1. Take fresh mushrooms, wash under running water and chop finely.
2. Peel the onion and cut into cubes.
3. Put a frying pan over medium heat and melt the butter on it. Add onions and mushrooms there and fry until half cooked.
4. During this time, you need to grate the washed carrots, peel and chop the garlic, and then add them to the ingredients in the pan.
5. Then pour boiling water over the tomatoes, peel them off and chop finely.
6. Transfer them to a skillet with the rest of the vegetables and wait until the liquid from the tomatoes is half boiled away.
7. Then add flour, spices and salt there, and then mix everything thoroughly to get a homogeneous consistency.
8. Serve the prepared sauce with mushrooms with mashed potatoes and enjoy the excellent taste of the resulting dish.

Bon Appetit!

Mashed potatoes are considered the most popular and common side dish in Slavic cuisine. This dish has several cooking options, so it can be prepared for almost any table. It is indispensable in children's and medical nutrition, and it is difficult to come up with a more versatile side dish for serving a festive dinner. A delicious sauce for mashed potatoes without meat can make it even more satisfying and tasty, so every hostess has several simple recipes for homemade sauces in the arsenal.

Depending on the main course to which the garnish will be served, the gravy is prepared from the most suitable ingredients.

Tomato sauce is best for beef goulash, and aromatic creamy sauce is most suitable for vegetable stew. The gravy may have a meat base, it is she who most favorably emphasizes the delicate taste of mashed potatoes.

Tomato thick gravy

A thick tomato paste sauce perfectly completes the taste of boiled potatoes. Thanks to its bright taste, the liquid seasoning will make the puree more juicy and satisfying, even without adding meat.

Time to prepare and cook : 15 minutes
Servings : 6
Ingredients :

• Tomato (paste or juice) - 100 ml
• Onions - 3 pcs.
• Carrots - 1 pc.
• Water (broth) - 500 ml
• Vegetable oil - 50 ml
• Flour - 1 tbsp. l.
• Salt to taste
• Black pepper (peas) - 3-5 pcs.
• Bay leaf - 1-2 pcs.

Preparation :

Tomato sauce for mashed potatoes is ready. It can be immediately poured over the finished dish or seasoned separately.

Mushroom sauce

This is a very tasty and aromatic seasoning that goes well with boiled potatoes. The rich mushroom aroma will accentuate the taste of vegetable and fish cutlets, meat stews and other additions to mashed potatoes.

Cooking time : 30 minutes
Servings : 6
Necessary products :

• Champignons - 250 g
• Tomato - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Butter - 3 tbsp. l.
• Sour cream - 3 tbsp. l.
• Flour - 3 tbsp. l.
• Water or broth - 1 glass
• Salt and spices to taste

How to cook :

If you don't have ripe fresh tomatoes on hand, you can use tomato paste or ketchup. For a more uniform consistency, the seasoning can be whipped with a hand blender.

And for a brighter taste and aroma, you can add a pinch of dry mushrooms, crushed in a coffee grinder, to the finished sauce.

Creamy sauce with vegetables

Delicate creamy sauce is made from fresh vegetables without adding flour or starch.

To make the consistency of the seasoning thicker, it is advisable to take fatty cream from natural milk. Vegetable cream can be used to make a diet gravy to help reduce the calories in the sauce.

Cooking time : 20 minutes
Servings : 8–10
Set of products .

It's no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and food culture. The gravy is different, but almost always they are united by the broth and flour in the recipe. Some cold or hot gravy can be based on slices 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, barley) and mixed dishes of vegetables and cereals, they are especially good for 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, of course, is prepared from meat: pork, beef, veal, lamb provide the source material for them. But in any case, flour is an essential ingredient, dried or fried, which gives the gravy a special taste and gravy viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken brisket are more suitable.

What do you need to make a meat gravy?

From the dishes you will need a stewpan or frying pan with a thick bottom, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring dishes, and a culinary spatula.

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

1. Homemade recipe for meat sauce for pasta

Meat sauce for pasta will increase their nutritional value, give a special mouth-watering smell and taste, and will appeal to households 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 the home recipe, the pasta sauce is prepared as follows:

1. Cut the selected and washed meat into small pieces. Peel and chop vegetables: grated carrots, onions - with a knife.
2. Fry the pieces of meat in a frying pan in vegetable oil until almost cooked. Add chopped vegetables to the meat and continue to fry the meat with them for another 4 minutes.
3. Pour flour into fried vegetables with meat, mix evenly and simmer for 2-4 minutes over low heat, then add chopped garlic and pour in enough water to cover, add tomato paste and add heat.
4. As soon as the contents of the pan boil, reduce the heat, add the spices and continue simmering under the lid for 15 minutes. Decorate the prepared gravy with chopped herbs and let it brew for 10-15 minutes before serving.

2. Recipe for pork meat gravy

For those who boldly include pork in their menu, the best choice. Such a gravy is prepared quickly, simply, good and nutritious, suitable for 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 - optional;
• table salt - to taste.

The recipe for pork meat sauce is prepared as follows:

1. Wash the meat, dry it, cut it into equal pieces with a sharp knife and fry in vegetable oil and add water, simmer over low heat.
2. Peel and rinse carrots and onions, chop: carrots - grated, onions - cut into half rings. In another frying pan, fry them in vegetable oil, add flour and, stirring, remove from heat.
3. Transfer the vegetables stewed with flour to the stew, add tomato paste diluted with water and continue stewing in the same mode.
4. Add prepared chopped fresh herbs a few minutes before the end of stewing. After turning off the heat, let the prepared gravy brew within 15 minutes.

3. A simple recipe for chicken gravy

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

Ingredients:

• chicken meat - 1 breast;
• onions - 2-3 medium onions;
• 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 like this:

1. Prepare everything: rinse the chicken and cut into small pieces; peeled onions, chop on a blender or finely chop.
2. Put chicken in a frying pan preheated with vegetable oil, fry until the meat turns white, immediately add chopped onions and continue frying over medium heat for a short time to pour in a little water and simmer under a lid over low heat until tender.

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

4. Homemade recipe for buckwheat gravy

What a delicious porridge with gravy is known to everyone. It is consumed in both lean and vegetarian diets. For this reason, this recipe offers two options: meat-based and vegetable-based.

Ingredients for the vegetable option:

• onion - 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;
• fragrant seasonings - by preference.

According to a homemade recipe, gravy for buckwheat porridge is prepared as follows:

1. Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browning, and then add the grated carrots to it.
2. Dissolve the tomato paste in broth or water, add it to the fried carrots and onions, adding sugar, salt and pepper in the preferred amount.
3. Simmer the gravy for 10 minutes over low heat with occasional stirring. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer quite a bit.

Ingredients for the meat option:

• 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 meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

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

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

5. The original recipe for meat sauce for rice

Only when you try this recipe's combination of rice and gravy can you truly appreciate how delicious it is. Plus, it doesn't take much time or gourmet products - everything is at hand.

Ingredients:

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

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

1. Cut the cooked meat evenly into small cubes to fry in vegetable oil until tender and transfer to a suitable container.
2. Chop the washed and peeled onions with carrots and fry in a pan where the meat has just been fried.
3. Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, put the finished meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and add salt, spices, ground pepper with it - continue stewing in low heat mode until the whole dish is completely cooked, which is removed from heat and let it brew.

6. Rustic liver gravy recipe

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

Ingredients:

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

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

1. Soak the liver, rinse, drain the water and, removing the film, cut into small pieces, roll them in flour.
2. Fry the pieces of liver, boneless in flour, in vegetable oil in a frying pan until the crusts are golden.
3. Separately fry the chopped onion until lightly browned, put it on the ready-made liver, to pour the whole mass with sour cream and simmer for no more than 20 minutes on the lowest heat.
4. 5 minutes before the end, salt and pepper everything, add dry parsley, mix and darken the dish for another 3-5 minutes. After removing from heat, let the gravy brew.

7. Beef sauce according to a special recipe

What is special about this recipe is that it seems to combine the vegetable and meat versions of the gravy. Such an additional side dish is combined with absolutely any other main side dish, which makes the whole dish wonderfully 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:

1. Cut the prepared beef meat into thin strips, fry in vegetable oil in a wok or a thick-walled pan, then salt, sprinkle with ground black pepper, mix everything.
2. During this time, chop finely peeled onions, combine with fried meat, add flour and, mixing everything with it, add tomato paste, pour in hot water. Stir vigorously again, excluding flour lumps.
3. On medium heat, bring the sauce to a boil, reduce heat to low and continue simmering, covered, until cooked.
4. Remove the finished dish from heat and be sure to insist for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for gravy with chicken for 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 components 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.

Chicken gravy for mashed potatoes is prepared as follows:

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

It remains to pour in the required amount of water and continue stewing over low heat for up to 14-15 minutes. Remove from heat and insist the finished dish for at least 10 minutes. Such a sauce with mashed potatoes is delicious!

Potatoes have become so firmly established in our life and diet that it is difficult to imagine that it appeared on the Russian table relatively recently. He was brought to Russia through his "window to Europe". But people did not immediately accept it. But the cunning emperor also found a way out here: he ordered to plant the fields with this overseas root crop and put serious guards on them, but remove them every night. Then the stereotype worked: if something is being guarded, it means that it is useful. If useful, but not guarded, you can carefully take it for yourself. As a result, after a while, all the fields were completely plundered, and the Russians fell in love with the taste of potatoes for many years. As a result, today it is prepared in all forms: boiled, fried, stewed, just not added to desserts. Although, there are such recipes.

My husband is very fond of mashed potatoes, so much so that he considers it the height of culinary thought and is ready to eat at least every day. To add at least some variety to the menu, you have to learn different ways to puree. Fortunately, potatoes are in perfect harmony with meat, even with mushrooms, and there are many options. Here is some of them.

Sauce for mashed potatoes - mushroom

Any mushrooms are suitable for her: honey mushrooms, chanterelles, champignons. So: 200 grams of mushrooms, a large onion, a small carrot, a few cloves of garlic, 50 grams of butter (any), 50 grams of sour cream, 40 grams of flour, 200 grams of any broth, 1 tablespoon of ketchup, salt, spices.

Prepare the mushrooms and cut into pieces, chop the onion, finely grate the carrots. Fry the onions, carrots and mushrooms one after the other. Add broth with flour diluted in it, simmer until mushrooms are ready, put chopped garlic, ketchup and spices 5 minutes before the end.

Pork sauce for mashed potatoes

Low-fat pork 300 grams, two onions and a tomato, one zucchini, a tablespoon of tomato paste, broth 250 grams, salt, spices, oil.

Rinse the meat, cut into pieces and fry a little, add the onion, fry a little more and pour everything with broth. Simmer for 10 minutes, add diced onion and tomatoes. After about five minutes, put the pasta, spices and simmer for another 30 minutes until tender.

Gravy for mashed potatoes - liver

Pork or beef) 300 grams, a small onion and carrots, 100 grams of broth, 40-50 grams of flour, salt, spices.

Wash the liver, remove all excess, cut into pieces and lightly (5 minutes) fry. Separately fry the finely chopped onions and carrots, add them to the liver. Dissolve the flour in the broth to a kefir state and pour over the liver with vegetables. Simmer everything together until thickened, add spices and you can serve!

Puree sauce - chicken

300 grams of chicken fillet, one onion and one carrot, a glass of cream, butter, spices, salt.

Cut the fillet into small pieces. Chop the onion, grate the carrots. Fry the onions in a skillet, add carrots, fillets, fry all together for another 5 minutes. Add a little water and simmer slightly, then pour in the cream and simmer everything together until tender. The gravy should thicken and the meat should become tender, at which point you can already remove from the stove.

And with vegetable puree?

This gravy can be suitable for vegetarians, on fasting days, or when the husband forgot to buy meat in the store. This also happens.

For her we need: one zucchini, eggplant, carrot, onion, a couple of tomatoes, some celery, herbs, garlic, lean or olive oil.

Prepare and chop all vegetables: grated carrots, onions in small cubes, everything else is also cubed, but larger. Fry onions, add carrots, then everything else, pour a little water or and simmer until tender. Add chopped garlic and herbs a couple of minutes before the end.

The gravies described today are quite versatile and will suit not only mashed potatoes, but also any side dish, making it juicier and adding new flavor nuances. With their help, you can diversify the menu, making the most ordinary dinner festive. Well, you can always think of a reason.