Gravy for mashed potatoes without meat. Recipes for meat sauce for pasta, rice, mashed potatoes or porridge. Easy Chicken Gravy Recipe

04.10.2021

Recipes for gravy with meat, mushrooms and liver.

Many women love to cook, so they delight their household with new and very tasty dishes. But often, an addition is required for meat and a side dish of cereals. Most often, mayonnaise, ketchup, sauce or gravy are used for this. In this article, we will focus on the gravy.

The recipe is simple and goes perfectly with potatoes or fish.

Ingredients:

55 g flour
55 g butter
500 ml stock
spices

Recipe:

Put the butter in a heavy bottomed saucepan and wait for it to heat up.
Pour flour in pinches and average all the time, it is necessary that the flour browned
Pour in the broth and stir until thickened. Enter salt and spices

This is the classic tomato sauce used in canteens. Ideal with mashed potatoes and other cereal side dishes.

Ingredients:

55 g flour
55 g butter
450 ml stock
20 g paste
Spices

Recipe:

Gravy is prepared approximately as in the first version. Flour is first fried in butter.
After that, with constant averaging, enter the broth
When it boils a little, enter tomato paste
Simmer on fire until thickened, salt, add spices

Such gravy is often complemented with side dishes in kindergarten. It contains sour cream and onion.

Ingredients:

2 onions
50 ml sour cream
20 ml tomato paste
Butter
Bouillon
35 g flour
Spices

R recipe:

Put the onion into the pan with oil and fry it until cooked.
It is necessary to fry the flour until golden brown, when it is reddened, add the broth
Stew this whole mixture until thickened, add sour cream and tomato paste
Enter salt and spices

A good addition to any side dish.

Ingredients:

500 g pork
2 onions
50 g flour
20 g tomato paste
Greenery
20 g sour cream

Recipe:

Simmer the pork and let all the liquid evaporate. Pour in some oil and add flour
Fry the flour until golden brown and add the broth
Add salt, spices, pasta and sour cream. Cover with lid and simmer until thickened
Enter greenery

In this case, sour cream sauce is best combined with mushrooms. It's easy enough to prepare.

Ingredients:

550 g mushrooms
2 onions
20 g flour
Butter
50 ml sour cream or cream
Spices

Recipe:

Cut the mushrooms into thin slices and fry over high heat until golden brown along with the onion
Add some flour and sauté until brown. Pour in water or broth
Simmer covered for 20 minutes. Enter sour cream, salt and spices
Simmer for 3 more minutes

This kind of sauce goes well with pasta and mashed potatoes. Preparing is quite simple. The basis of this sauce is Bechamel.

Ingredients:

150 ml stock
150 ml milk
30 g flour
30 g butter
Spices
150 g cheese

Recipe:

Fry the flour until golden and add the milk, boil for a couple of minutes
Pour in the broth and cook for 3 more minutes.
When the sauce thickens, add the grated cheese and let it melt.
Enter salt and spices

A classic seasoning for any side dish.

Ingredients:

20 g flour
30 g butter
30 g tomato paste
Bouillon
2 onions
Spices
Garlic

Recipe:

Fry the onion until golden with butter
Enter the tomato paste and simmer for another 3 minutes
Enter garlic and spices. Mix water with flour and pour in a thin stream to the tomato mixture
At the same time, you need to constantly stir, cook until thickened.

Ingredients:

50 ml sour cream
20 g flour
40 g butter
Spices
Bouillon

Recipe:

Fry the flour until golden brown and add the broth
Stir constantly to avoid lumps
Add sour cream and spices, salt and simmer until tender

Initially, you can cook cutlets in a not quite standard way. They are cooked as usual, fried in oil and then stewed in gravy.

Ingredients:

Butter
20 g flour
2 onions
Bouillon
Spices

Recipe:

Fry the cutlets on both sides, and then add the onion and fry for 5 minutes
Enter flour and again hold on fire for a while
Pour in the broth, spices and salt, simmer a little more on the fire

It is best to cook gravy for buckwheat with meat. You can take any.

Ingredients:

500 g chicken fillet
2 carrots
2 onions
20 g tomato paste
Spices
20 g flour
Butter

Recipe:

Fry the meat in butter and add carrots with onions
The vegetables need to be soft.
Enter the flour and hold on fire for 2 minutes, pour in the broth
Enter tomato paste, salt and spices, simmer for 5 minutes under the lid

Rice goes well with gravy with sour cream or cream.

Ingredients:

2 onions
50 g sour cream
Bouillon
Butter
20 g flour
500 g chicken meat(boning)

Recipe:

Fry the onion in butter and add some flour
Fry until golden brown and add broth
Immerse the chicken meat and cook for 30 minutes
Add sour cream, salt and spices, boil for another 3 minutes

Tomato sauce goes great with meatballs. It goes well with mashed potatoes and pasta.

Ingredients:

Bouillon
25 g flour
30 g butter
Spices
30 g tomato paste

Recipe:

Fry prepared meatballs in oil and add flour to it
After that, pour in the broth in a thin stream and stir constantly.
Add tomato paste, salt, spices and simmer covered for 7 minutes

Both white gravy and tomato sauce go well with potatoes.

Ingredients:

500 g pork
2 onions
20 g tomato paste
20 g flour
Bouillon
Spices
Greenery

Sauté the diced pork in butter
Enter some water and toss in the onion. Simmer on fire for 20 minutes
Mix the flour with a little water and pour into the pork
Add pasta, salt and spices. Simmer covered for 12 minutes
Enter greenery

This dish goes well with spaghetti.

Ingredients:

500 g minced meat
Butter
2 onions
Spices

Recipe:

Pour oil into the pan and fry the onion in it
Enter the minced meat and fry for 15 minutes with constant stirring
Enter the flour and mix, enter the broth in a thin stream
Add salt and spices, cover and simmer for 10 minutes

One of the softest choices.

Ingredients:

500 g chicken fillet
2 onions
Carrot
100 ml cream
20 g flour
Spices

Recipe:

Cut the fillet into layers, beat it a little
Fry on both sides and add onions and carrots
Fry 7-8 minutes
Enter the flour and simmer for 2 minutes, pour in the broth
Simmer for another 3 minutes, add salt and spices, cream
Boil 2 more minutes

This offal goes well with cream or sour cream.

Ingredients:

500 g liver
100 g cream
2 onions
Spices
20 g flour
Greenery

Recipe:

Fry the chicken pieces in butter on both sides.
Enter the onion and also fry, pour in the broth
Dilute the flour with a little water and pour in a thin stream over the liver
Enter the cream, salt and pepper, boil for 7 minutes
Add greenery

There are a lot of options for delicious sauces, choose the one that suits you best. Focus on the food in your refrigerator.

VIDEO: Gravy Recipes

Potatoes have become so firmly established in our lives and diet that it is difficult to imagine that he appeared on the Russian table relatively recently. He brought it to Russia through his “window to Europe”. But people didn't immediately accept it. But the cunning emperor found a way out here too: he ordered the fields to be planted with this overseas root crop and put a serious guard on them, but to remove it every night. Then the stereotype worked: if something is guarded, then it is useful. If useful, but not guarded, you can carefully pick it up for yourself. As a result, after some time, all the fields were completely looted, and the Russians fell in love with the taste of potatoes for many years. As a result, today it is cooked in all forms: boiled, fried, stewed, just not added to desserts. Although, there are such recipes.

My husband loves mashed potatoes very much, 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 mashed potatoes. Fortunately, potatoes harmonize wonderfully with meat, even with mushrooms, and there are many options. Here are some of them.

Gravy for puree - mushroom

Any mushrooms are suitable for her: mushrooms, chanterelles, champignons. So: 200 grams of mushrooms, a large onion, a small carrot, a few cloves of garlic, 50 grams of oil (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 slices, chop the onion, finely grate the carrot. Fry the onions, carrots and mushrooms in succession. Add the broth with the flour diluted in it, simmer until the mushrooms are ready, put chopped garlic, ketchup and spices for 5 minutes before the end.

Gravy for puree - pork

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 onion and tomatoes cubes. After five minutes, put the pasta, spices and simmer for another 30 minutes until tender.

Gravy for puree - 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 finely chopped onions and carrots, add them to the liver. In the broth, dissolve the flour to a kefir state and pour the liver with vegetables. Simmer everything together until thickened, add spices and you can serve!

Gravy for puree - 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 carrot. Fry onions in a pan, add carrots, fillets, fry all together for another 5 minutes. Add a little water and simmer slightly, then pour in the cream and simmer all together until tender. The gravy should thicken and the meat should become soft, at which point you can already remove it from the stove.

And vegetable puree?

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

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

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

The sauces 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.

Mashed potatoes are one of the most popular and favorite side dishes. It is a universal addition to meat, fish and vegetables, it always turns out tasty and satisfying, there is an opportunity to experiment with design. To prepare mashed potatoes, you do not need to know any secrets, in most cases everything turns out with a bang. However, even ordinary puree can be turned into a real masterpiece. To do this, you need to serve it with a sauce that will help the dishes to noticeably change. If you use the recipes below, you will not only get tasty dish but also very original and refined. All the sauces are prepared as if for selection simply and quickly, but in the end they turn out simply incredible.

Among the wide variety of sauces for mashed potatoes, everyone can choose according to their taste. Are you on a low calorie diet? So, the choice should be stopped on mushroom or tomato sauce. If you like everything spicy and spicy, then your attention is presented to the greens and garlic gravy. Whatever you choose, remember that the sauce mashed potatoes- this is the key to a successful dish, this is the highlight that can turn everyday food into a festive one.

Spicy cucumber sauce

Required products:

cucumbers - 3 pcs.
dill - 3 sprigs
garlic - 1 head
low-fat yogurt or homemade mayonnaise - 5 table. spoons
dried garlic - 2 g
ground pepper - 2 g

We cut the cucumbers into small cubes, finely chop the dill and garlic, season with spices. Add yogurt or mayonnaise, mix well and put in the refrigerator for a while. Serve sauce with mashed potatoes only when it is well infused.

Lemon mustard sauce

Potatoes with this sauce are just a combination! The main thing is not to let it cool down, otherwise it will not be the same.

mild mustard - 2 table. spoons
lemon juice- 1 tbsp. a spoon
olive oil - 50 ml
green onion - 0.5 bunch
salt - to taste
garlic - 3 cloves

To prepare a fragrant sauce, whisk mustard, lemon juice, olive oil and salt with a whisk. Then add the garlic passed through the press and finely chopped green onion.

Tomato cream sauce

According to this recipe, the sauce is incredibly airy, surprisingly beautiful and very tasty. It can be used not only with mashed potatoes, but also with other potato dishes.

Components:

tomatoes - 2 pcs.
cream - 100 ml
oregano and basil - 2 g each
garlic - 1 clove
vegetable oil- 1 tbsp. a spoon
paprika - 0.5 tsp
salt - optional

We rub the tomatoes on a fine grater, leave the skins in our hands. Add chopped garlic and simmer the resulting mass in oil for 5 minutes. Mix with cream, add spices for taste and aroma: paprika, basil and oregano, if desired, you can lightly salt.

Mushroom sauce for puree

Mushroom sauce is always a win-win. Serving it with mashed potatoes, you will get not only a tasty dish, but also a satisfying one.

Components:

champignons - 300 g
onion - 1 pc.
cream - 0.5 cups
dried garlic - 0.5 tsp
pepper, salt, lemon juice, parsley, dill - 2-3 g each
vegetable oil - 1 tbsp. a spoon

In a heated frying pan, fry the finely chopped onion until transparent. After that, add the plates of mushrooms, evaporate the liquid for about 5-7 minutes. Pour in the cream and heat the sauce over low heat for 5 minutes, constantly stir and remove from heat. Only after that we introduce lemon juice, season with pepper, salt, dried garlic and sprinkle with fresh dill and parsley, pre-chopped.

Cheese sauce for puree

The most delicate sauce according to this recipe perfectly complements airy potatoes. We assure that your household will appreciate your creation and ask for more. In general, this sauce is from the series “everything ingenious is simple”.

Take:

processed cheese - 100 g
broth - 100 ml
garlic - 3 cloves
dill - 10 g

Boil the broth, add grated cheese, bring to a boil and mix well. Then set aside for a minute, boil again and repeat this procedure 3 times. Thus, we will not let the sauce boil over and acquire an unpleasant bitter aftertaste. ready sauce season with chopped dill and garlic.

Shrimp sauce for mashed potatoes

If you want something really elegant and festive, then you can make shrimp sauce. It will be a truly royal addition to mashed potatoes.

Pork gravy - a recipe for delicious and meat gravy in a pan and in a slow cooker. In order for the pork meat gravy to simple recipe turned out tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.

Meat sauce is a full-fledged second course, which is stewed pieces of meat in a small amount of broth. Gravy can be meat, chicken, vegetable, cream or tomato. You can use a variety of meats to make meat sauce. Someone prefers to cook it from rabbit, pork, lamb, turkey, someone from beef or chicken.

Pork gravy is one of the versatile gravies that goes well with both cereals and pasta, and with mashed potatoes - just delicious. Meat in the taste of gravy plays a primary role. Properly selected meat is the key to delicious gravy. Give preference to meat without a lot of fat.

In addition to the classic set of carrots and onions, meat sauce is often added bell pepper, tomatoes, green beans, eggplant or zucchini.

Pork with Gravy is an incredibly tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a solemn feast and at an ordinary one. Gravy can be prepared different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should get acquainted with.

Pork gravy classic recipe

Ingredients:

Pork - 600 g;
Carrots - 2 pcs.;
Onion - 2 pcs.;
Tomato paste - 2 tablespoons;
Wheat flour - 2 tablespoons;
Garlic - 4 cloves;
Greens (dill, parsley) - to taste;
Salt - to taste.

Cooking method:

First of all, rinse the meat in water, then cut the meat into small pieces no more than 5 cm in width and length;
Then we fry the meat until half cooked over high heat in a pan, and when browned, we make a moderate fire;
Grate carrots (or cut into small pieces), onion cut into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
Add flour to the pan and continue to cook over low heat for 3 minutes;
Pour water into the pan so that it covers all the ingredients;
Add tomato paste and bring to a boil. Then reduce the heat and continue to cook for another 15 minutes under the lid;
Add chopped greens and let it brew for another 15 minutes. Bon Appetit!

Pork gravy is a godsend for rational housewives who are in constant search of dishes that allow them to feed their families tasty and inexpensively. It is enough just to cook goulash correctly once, so that later you can easily repeat the recipe without looking into the cookbook.

Goulash is cooked for about 1 hour - during this time, small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.

Gravy with pork tomato paste in a pan

Ingredients:

Pork - 800 g;
Water - 1 l.;
Tomato paste - 100 g;
Carrots - 250 g;
Wheat flour - 3 tablespoons;
Onion - 250 g;
Sunflower oil - 50 g;
Bay leaf - 2 pcs.;
Salt - to taste.

Cooking method:

To prepare the gravy, take the pork pulp or tenderloin. It's not scary if the pork is lightly with a layer of fat. Before cooking, place the meat in a colander and rinse thoroughly under running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions;
Heat some sunflower oil in a frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
Place the fried pieces of pork in a stewing pan;
Peel the onion, cut into small pieces. Rinse and peel the carrots, grate on a coarse grater. Pour the remaining oil into the pan, heat, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
Sprinkle wheat flour. The density of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
Add tomato sauce to the fried pork and send to a small fire. Simmer for 30-50 minutes until soft. 5 minutes before the end of the stew, add the bay leaf;
Pork gravy is ready. It can be served immediately, after stewing, or prepared for future use for several days. Store cooled gravy in the refrigerator. Reheat to desired temperature before use. Bon Appetit!

For gravy, you can use not the best meat or even trimmings, which reduces the cost of the dish. Due to fine cutting and long stewing in broth or sauce, pork of any quality is soft and tender. Meat gravy is often confused with goulash. They really do look alike. But I think that the Hungarians would be offended if they knew about it. Real goulash is still different from pork meat gravy, the recipe with a photo of which is on our menu today.

The most delicious gravy is obtained in a slow cooker. Due to the special temperature regime, the meat is languishing, as in an oven, steamed, it turns out to be the softest, even if the pulp of not the best parts of the pork carcass is used.

Meat Quick Gravy

Ingredients:

Pork - 500 g;
Wheat flour - 50 g;
Onion - 200 g;
Water - 0.5 l.;
Tomato paste 100 g;
Bay leaf - 1 pc.;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small pieces. You can cut into cubes, sticks, plates;
Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
In a deep frying pan or thick-walled saucepan, heat some refined sunflower oil. Dip the pork pieces in the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon;
Add chopped onion. Stir and sauté for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add grated carrots;
Sprinkle in wheat flour. Stir and hold on fire for 1-2 minutes;
Add the tomato paste, stir until the meat pieces are completely covered with the paste. Instead of pasta, you can use ketchup or homemade tomato sauce;
Pour in boiled water. Add salt, pepper, bay leaf. From spices, you can add allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer over low heat for 30-35 minutes. During this time, the pork pieces will become soft and very juicy;
Pork gravy is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it's time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Bon Appetit!

Gravy ennobles any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, because with the right gravy, any side dish goes with a bang.

Gravy does not have a clearly fixed recipe. By adding new ingredients, you will get a sauce with an unusual taste, you can make lunches or dinners more varied. The recipes provided will tell you in detail how to make pork gravy inexpensive, but tasty and healthy.

Pork meat gravy in a slow cooker

Many second courses require meat gravy. From pasta to mashed potatoes, this slow cooker recipe is perfect for any of our everyday meals. Instead of pork, you can use other meat - to your taste.

Ingredients:

Pork - 400 g;
Tomato paste - 3 tablespoons;
Onion - 1 pc.;
Sunflower oil - 40 ml;
Wheat flour - 3 tablespoons;
Water - 0.5 l.;
Carrots - 1 pc.;
Garlic - 2 cloves;
Spices (greens, pepper) - to taste;
Salt - to taste.

Cooking method:

Cut the washed pork meat into cubes or pieces of arbitrary shape;
Peel the carrot and rub it on a coarse grater;
Remove the peel from the onion and cut into small cubes, like a vinaigrette;
Pour into the multicooker bowl sunflower oil;
Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
Put meat, onions and carrots in a container, mix occasionally. You can not close the lid;
While the main ingredients are going through the roasting stage, dissolve the indicated amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
When the meat with vegetables is fried, add spices, salt and water with flour to the bowl;
Set the "Extinguishing" mode to 50 minutes;
At the end of the process, the gravy can be left on the heating to maintain the optimal temperature of the dish until serving. Bon Appetit!

From childhood, we were taught that meat sauce must be served with any side dish of cereals or pasta - this rule is strictly observed in the canteens of kindergartens and schools.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, some water, flour and seasonings.

Pork with sour cream sauce for pasta

Ingredients:

Pork - 600 g;
Sour cream - 300 g;
Milk - half a glass;
Sunflower oil - 100 ml;
Onion - 2 pcs.;
Garlic - 2 cloves;
Greens - a bunch;
Paprika - 1 tsp;
Carrots - 2 pcs.;
Spices - to taste;
Salt - to taste.

Cooking method:

Wash the meat, cut into equal parts, salt a little, fry in a pan;
Grate the carrot, cut the onion into small cubes. Saute vegetables for 15 minutes. Combine the ingredients in one pan. A brazier or saucepan with dense walls is also suitable;
Add spices, water, and simmer until half cooked;
In a separate container, mix milk with sour cream, salt, pepper, flour. Add crushed garlic. Stir the pork, pre-filling it with sauce. Wait until it boils and simmer on the smallest fire for some more time. Pork gravy with sour cream is ready. Serve it to the table with pasta. Bon Appetit!

Meat sauce has become something familiar for us, but not all of us know how to cook it properly. Perfectly cooked meat literally melts in your mouth and many confuse the duration of its preparation, listening to foreign chefs who recommend spending on heat treatment no more than 10 minutes. Remember that meat for meat sauce should be stewed for at least 1 hour. Only then will it become tender and juicy, it will itself disintegrate into fibers.

Pork stew in sour cream and tomato sauce in a slow cooker

Ingredients:

Pork - 500 g;
Sour cream - 100 ml;
Tomato paste - 100 g;
Greens - a bunch;
Olive oil - 100 ml;
Flour - 50 g;
Onion - 2 pcs.;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

We wash a piece of pork under a tap, dry it and cut into pieces of medium size;
Pour olive oil into the container, start the "Baking" function. Set the timer to 10 minutes. We spread the meat and cook, be sure to close the lid;
We clean the onion from the husk, and finely chop it. We send the onion to the meat and mix. Cooking, without changing the mode, another 10 minutes;
Sprinkle the meat with onion flour, salt and pepper. Mix;
Put sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
Pour the sauce over the meat, add water so that the liquid completely covers the meat. We start the "Stew" mode and cook the pork for 1 hour 30 minutes. Serve with pasta, boiled spaghetti or mashed potatoes. Bon Appetit!

Goulash - simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old Soviet recipe - pork goulash with gravy. A step-by-step recipe with a photo will serve as a reliable visual support for you - thanks to the photo, you will know for sure that everything is happening exactly as it should in your pan. For novice housewives, the recipe is perfect.

Pork with gravy in a slow cooker with mushrooms

Ingredients:

Pork - 700 g;
Olive oil - 40 ml;
Mushrooms (champignons) - 250 g;
Onion - 1 pc.;
Tomato paste - 1 tbsp;
Meat broth - 200 ml;
Hot tomato sauce - 2 tsp;
Bay leaf - 2 pcs.;
Sour cream - 1 tbsp;
Salt - to taste.

Cooking method:

Wash the pork thoroughly, pat dry with a towel, carefully cut the veins and cut the meat into medium slices;
Under running water, clean the mushrooms with a brush and place on a towel to dry slightly. Chop large enough;
Pour oil into the bottom of the appliance’s container, start the “Baking” program and heat it up slightly. Put the pieces of pork in a container, season with spices and cook the meat for 15 minutes;
Stir the meat. Peel the carrots and onions and finely chop. Add vegetables to the meat, mix and cook in the same mode for another 10 minutes;
Now add mushrooms tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
Run the "Extinguishing" function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, put the bay leaf and add the chopped garlic. Stir.;
After cooking, do not remove the pork with gravy for another 10 minutes. Serve with vegetable side dish or spaghetti. Bon Appetit!

The recipe for pork goulash with gravy was inherited from the Soviet public catering. Pieces of meat fried with flour and then stewed in tomato sauce, appealed to many, and the dish quickly migrated to home cooking. If you don't have a lot of ingredients at home, you can make gravy using hastily from tomato paste, onion, flour and pepper with salt.

Pork gravy helps to make any side dish tasty, and the dish varied. Our tips on how to cook pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and you will succeed:

Gravy prepared with potato flour must not be overcooked or they will become too thick. After the introduction of starch, it is enough to hold such a sauce on fire for only 1-2 minutes;
Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less oily, it is recommended to collect all the fat before thickening the sauce;
Fast frying helps preserve valuable nutrients for the body. The thinner the meat is cut for gravy, the faster it will cook and the more useful it will be;
The classic proportions for gravy - 1 tablespoon of flour or starch is taken for 2 cups of liquid;
So that flour or starch does not form lumps when combined with a hot liquid, dilute them in a small amount. cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy uniform, with a smooth, creamy consistency;
An additional taste and appetizing look will be given by greens, the dish is sprinkled with it during serving. Parsley goes especially well with goulash. Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine;
Carrots added to gravy not only improve its taste, but also give a beautiful golden color;
To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it. In order to avoid lumps for sure, you must first dilute the flour in water, and then pour it into the main mass of the dish;
If you do not use thickeners, such as starch or flour, then you can add sour cream diluted in water at the end of cooking;
It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out;
It is possible to change the taste of a dish with the help of flour. Before adding it to the dish, fry until golden brown. It will give a nutty flavor;
Do not salt the meat in advance - this worsens its taste and nutritional value decreases;
As an increase in the mass of goulash, squash can be added while roasting vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and even texture;
When frying meat, do not cover the pan with a lid. Do not stack meat pieces tightly together;
Unusually delicious pork stew with mushrooms. Just at the end of cooking, add fried mushrooms to your goulash;
From spices, you do not need to choose too intricate options. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking. To keep the meat softer, it must be quickly fried over high heat, then the inside will remain own juice;
The meat will turn out to be especially tender and soft if you keep it for several hours in milk;
The flour in the dish can be changed to corn starch, after dissolving it in water, broth or sour cream;
5 minutes before the end of cooking, put 50 g of butter in the goulash, it will give a delicate milky taste.

Pork gravy is a very convenient and versatile dish. It can be served with any side dish. You can cook porridge from cereals, mashed potatoes, pasta. This gravy will give a great taste to any side dish.

What is the most important thing in gravy? Naturally, she herself, thick, rich, with sour cream and tomato, with vegetables. And most importantly, to have a lot of it. Pork meat gravy can be served with almost any side dish: potatoes in their various incarnations, pasta, cereals.

Came from Hungary in the middle of the last century, goulash was accepted with a bang and did not bypass any house in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash was enough for a large plate of potatoes or pasta to make the food tasty, and it was enough to feed the whole large family. You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with mashed potatoes.

Video "Pork gravy recipe simple and delicious"

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

When preparing gravy for mashed potatoes, be sure to add flour. She will give her the necessary consistency. In addition, it is important to use tomato paste or tomatoes during cooking. Then the gravy will have a rich taste.

Fragrant gravy with chicken

Products:

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

How to make savory chicken gravy:

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

Hearty gravy with beef

Products:

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

How to make hearty beef gravy:

Take the beef, rinse and cut into small pieces.
Transfer them to a frying pan, pour vegetable oil into it and fry for 10-15 minutes over medium heat.
Peel and finely chop the onion.
Then add it to the meat and fry until it becomes ruddy.
Then put there ketchup, flour, spices, bay leaf, salt and water.
Mix everything and boil over medium heat for 10 minutes.
Diet sauce with mushrooms

It turns out very tasty gravy with mushrooms. It goes great with mashed potatoes.

Products:

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

How to cook diet gravy with mushrooms:

Take fresh mushrooms, wash under running water and finely chop.
Peel the onion and cut into cubes.
Place a frying pan over medium heat and melt the butter in it. Add the onion and mushrooms there and fry until half cooked.
During this time, it is necessary to grate the washed carrots, peel and chop the garlic, and then add them to the ingredients in the pan.
After that, pour boiling water over the tomatoes, remove the peel from them and finely chop.
Transfer them to the pan with the rest of the vegetables and wait until the liquid from the tomatoes has boiled away by half.
Then add flour, spices and salt there, and then mix everything thoroughly to get a uniform consistency.
Serve the prepared gravy with mushrooms with mashed potatoes and enjoy the excellent taste of the resulting dish.

Bon Appetit!