Gravy - General Cooking Principles
With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and simple recipes will help turn the most ordinary dish into a very tasty and satisfying dish. Gravy can be meat, chicken, vegetable, cream or tomato. For the preparation of meat gravy take the most different meat: beef, pork, lamb, veal, etc.
To make a tender gravy of chicken, it is better to take for this purpose fillets or bacon. The easiest recipe for mushroom gravy involves the use of conventional champignons, but in the mushroom season, of course, fresh forest mushrooms are best suited - the gravy with them will be very fragrant, rich and tasty.
For the preparation of vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If there are not a lot of ingredients at home, you can quickly prepare a gravy of tomato paste, onion, flour and pepper with salt. By the way, flour is an integral ingredient of almost any gravy. It is flour that gives goose and makes gravy a bit viscous and enveloping.
Very tasty and easy to get the sauce on milk, sour cream or cream. For the preparation of this sauce will need a dairy ingredient, onions, some water, flour and seasoning. It is recommended to leave the prepared gravy for about 15 minutes so that it is infused and slightly thickened.
Gravy - preparing food and dishes
To prepare the gravy, you need to prepare a set of kitchen utensils and dishes, including the following items: a bowl, a saucepan, a thick-walled frying pan or a saucepan, a cutting board, a knife and a grater. Gravy is served along with a side dish on the usual serving plates for second courses.
Before you start preparing the sauce, you must prepare all the ingredients. Meat should be thoroughly washed and cut into small pieces. Onions and carrots need to be cleaned and chopped (it is better to grate carrots). You should also measure the right amount of flour, liquid products and spices. Recipes for gravy
Recipe 1: Sauce for pasta (option 1)
Gravy for pasta will allow to diversify the usual dish, making it tastier and more satisfying. This recipe offers to make gravy for pasta from meat.
Ingredients Required:
- 280-300 g of any meat;
- Onion - 140 g;
- Carrots - 140-150 g;
- Flour - 20-25 g;
- Tomato paste - 25-30 ml;
- Garlic - 2 teeth.
Preparation Method:
Prepare the products: wash the meat and cut into small pieces. Peel the onions and carrots, grate the carrots, chop the onions. First, fry the meat pieces to an almost finished state. Then put vegetables to it and fry it all together for another 4 minutes. Add flour to the fryer and simmer another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Put the tomato paste and chopped garlic. After the contents of the pan boil, reduce heat, pepper, salt and cover the pan with a lid. Cook on low heat for 14-15 minutes. Sprinkle with chopped herbs and leave to infuse for 1315 minutes.
Recipe 2: Sauce for pasta (option 2) “Creamy”
A very simple and tasty recipe for gravy for pasta. Gravy turns out very delicate, fragrant and fragrant.
Ingredients Required:
- Fresh or canned tomatoes - 380-400 g;
- Fatty 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.
Preparation Method:
Chop and fry the onions with garlic. Wash tomatoes, remove the skins and chop. Put in a pan with garlic and onions. Add a little sugar, oregano and basil, season with a mixture of pepper and salt. After the main part of the liquid has evaporated, add butter and cream. Simmer for 4-5 minutes.
Recipe 3: Pork Dough
Pork gravy is an excellent choice for second courses: mashed potatoes, pasta, rice or buckwheat cereal. The gravy is prepared fairly quickly, during which time you can safely cook buckwheat or make mashed potatoes.
Ingredients Required:
- 350-400 g of pork;
- 1 carrot;
- Onions - 2 pcs .;
- Sunflower oil;
- An incomplete spoon of flour;
- 2 spoons of tomato paste;
- Condiments;
- Greens.
Preparation Method:
Wash meat cut into small pieces. Fry in oil, then pour in water and leave to stew. Rub carrots, cut onions into thin half rings. Fry vegetables in a separate pan. Add flour to the vegetables and mix thoroughly. Remove the vegetables from the heat. We spread passaged to meat. Tomato paste is dissolved in warm water, seasoned with salt and pepper. Fill pasta with meat and continue to simmer on low heat. A few minutes before readiness, add chopped greens to the pan. Ready gravy insist 10-15 minutes.
Recipe 4: Chicken Dough
Chicken sauce in a tender cream sauce is the perfect way to diversify pasta, buckwheat or mashed potatoes. Gravy turns out very delicate, fragrant and tasty.
Ingredients Required:
- Small chicken breast;
- 2-3 small onions;
- Salt;
- Pepper;
- Sour cream (or mayonnaise) - 100 g;
- Some water;
- Vegetable oil.
Preparation Method:
Wash the chicken, cut into small cubes and start to fry in a pan with butter. Peel and chop the onion (you can use a blender for quickness). As soon as the meat turns white, lay out the onions and fry everything together on a light fire, then pour over the water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt to taste, pepper and simmer for a few more minutes.
Recipe 5: Tomato Sauce
The classic tomato sauce is cooked very simply. For its preparation, no meat is needed - only vegetables and seasonings will be required.
Ingredients Required:
- 1 onion;
- 4. Vegetable oil;
- Salt;
- Pepper;
- Tomato paste or ripe tomatoes - 150-160 g;
- A spoonful of flour;
- Bay leaf;
- Some sugar;
- Water - 250 ml (for flavor and more saturated taste, you can add a couple of bouillon cubes).
Preparation Method:
Chop the onion and fry in vegetable oil, then put tomato paste on it and stew for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the flour with the obtained broth and mix thoroughly to avoid lumps. Immediately pour the mixture into the bow. All ingredients are thoroughly mixed, salt, pepper and add a little sugar. Throw a couple of bay leaves and simmer under the lid closed for several minutes. Turn off the heat and leave gravy to thicken. Finished gravy is very tasty watering meatballs, meat or fish patties.
Recipe 6: Gravy for buckwheat
Pods of buckwheat can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of cooking fragrant vegetable gravy to buckwheat.
Ingredients Required:
- 2 large onions;
- 2 carrots;
- 25-30 ml of tomato paste;
- 1 tbsp. l Sahara;
- Scented spices - to taste;
- Salt;
- Pepper;
- 15 ml sour cream or high fat cream.
Preparation Method:
Grate carrots, chop onions. First, fry the onions in the oil, then lay out the carrot to it. Dilute tomato paste in water or broth and pour passive vegetables into the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (no slides). Simmer sauce for about 10 minutes on 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 Drain
Such a gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great for buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.
Ingredients Required:
- 400 g of beef and pork;
- Bulbs - 3-4 pieces;
- Tomato ketchup - 45-50 ml;
- Bay leaf;
- 10-12 g of flour;
- Salt;
- Pepper.
Preparation Method:
Peel and chop the onion. Rinse all meat and cut into small pieces. Heat the butter in a thick-walled pot or pan and pour the meat. After the pieces of meat are browned, put onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour about two glasses of water and simmer for about 50 minutes. Add flour and mix vigorously until it is evenly dissolved. Fire off and leave gravy infuse.
Recipe 8: Mushroom Gravy
Mushroom gravy is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, and you can from fresh forest fungus - then the sauce will turn out even more fragrant and tastier.
Ingredients Required:
- 400 g of forest mushrooms;
- A glass of cream (21-22%);
- 1 tbsp. l flour;
- 80-100 g onions;
- 65 g butter;
- Salt.
Preparation Method:
Boil mushrooms until tender, then fry in butter. Chop the onion and put it to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt a lot. Then sprinkle the mushrooms with onion flour, mix and pour the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.
Recipe 9: Sauce for Cutlets
A very quick recipe for delicious gravy for meatballs. You can prepare this sauce right after frying the patties, as you will need fat. Ingredients Required:
- Fat and juice in which the cutlets were fried;
- Half onion;
- A spoonful of flour;
- 65-70 g of tomato paste;
- 200 ml of water;
- Condiments and spices.
Preparation Method:
Chop the onion and fry in the fat and juice left over from the frying cutlets.
Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling simmer on low heat for about 10 minutes.
Recipe 10: Gravy for Rice
Even the most common boiled rice can become incredibly tasty if you cook juicy gravy for it. Preparing this sauce is very simple and does not require the use of complex products.
Ingredients Required:
- Beef - 300 g;
- For 1 onion and carrot;
- 15-20 ml of tomato paste;
- A spoonful of flour;
- A glass of hot water;
- Vegetable oil;
- Spicy herbs;
- Pepper;
- Salt.
Preparation Method:
Meat cut into small cubes and fry until cooked. Meat shift in a bowl. Grate carrots, chop onions. Fry the vegetables in the same pan, where the meat was fried. Season the vegetables with tomato paste, mix and add flour. Put the pieces of meat back, stew all together for 4-5 minutes, then pour in water. Season with sauce with herbs, salt and pepper. Simmer over low heat until all ingredients are ready.
Recipe 11: Liver Dip
Gravy from the liver is not only tasty and nourishing, but also very useful, since the liver contains a lot of nutrients. Gravy from the liver is perfect for any side dishes: mashed potatoes, pasta, buckwheat, etc.
Ingredients Required:
- Pounds - 600 g beef liver;
- 2 onions;
- Sour cream - 350-400 g;
- Dried parsley;
- Flour.
Preparation Method: Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown crust. Transfer the liver to the pan. Chop onions and fry until golden. Put the onion in the pan to the liver. Pour the liver with sour cream onion and simmer for 20 minutes. 4-5 minutes before the liver sauce is ready, salt and season with dry parsley. Leave to infuse for 5-10 minutes.
Recipe 12: Beef Dough
Beef gravy will perfectly complement any side dish and it is easy to cook. For cooking beef gravy, you need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.
Ingredients Required:
- A pound of beef pulp;
- 1-2 pieces Luke;
- 2 spoons of flour;
- 15 ml of tomato paste;
- A spoon of vegetable oil;
- 350-400 ml of water.
Preparation Method:
Cut the meat into thin strips and fry in vegetable oil in a skillet. Then salt and pepper. Chop onions and lay out to the meat. Add 2 tablespoons of flour and tomato paste. All ingredients should be mixed. Pour in hot water, mix everything again to dissolve the lumps. Bring the sauce to a boil, reduce the heat and simmer under the lid on low heat until cooked. Ready gravy let it brew for 10 minutes.
Recipe 13: Gravy for mashed potatoes
A great recipe for gravy in a quick fix. For cooking you need chicken, onions and seasonings.
Ingredients Required:
- Chicken fillet - 300 g;
- 2 onions;
- Salt and pepper to taste;
- Vegetable oil;
- Some water.
Preparation Method:
Wash chicken fillet, cut into small cubes and fry until cooked in vegetable oil. Peel the onions, chop them and put them to the chicken. Fry it all together for another 5-7 minutes. Season the meat with onion with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour the chicken and onions with water and simmer over low heat for another 14-15 minutes. Finished gravy let it brew, after which it can be served with mashed potatoes.
Recipe 14: Flour Dough
Gravy from flour is the easiest and most common method of preparing sauce for various side dishes. For the preparation will need milk, flour and butter.
Ingredients Required:
- 100 ml of milk;
- 35 ml of water;
- Butter - 45 g;
- Condiments;
- Salt;
- Flour - “by eye”.
Preparation Method:
Pour the milk and water into a small saucepan, bring to the boil. Put the butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps dissolve. Pour flour trickle to milk and cook, stirring, until thickened over low heat. The proportions need to be chosen independently, since everyone loves a different gravy - someone is thicker, someone is more liquid.
Gravy - secrets and useful tips from the best chefs
- The most important rule that must be observed in the process of cooking any gravy is the correct selection of proportions. For one and a half tablespoons of flour you need to take about 1 cup of liquid. This can be water, vegetable or chicken broth, milk, etc. 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 the chops turn out to be very rich and fragrant, it should be cooked in the same pot, where the chops themselves were fried;
- To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;
- If there is no tomato paste on hand, you can take fresh tomatoes. To do this, they need to be washed, skinned, pulp crushed or ground in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Perfect cilantro, basil, dried dill and parsley, cardamom, etc .;
- Chicken sauce goes well with dried garlic and curry seasoning; - If creamy gravy is prepared, cream should be added at the very last turn and not boil them, but simply bring to a boil. After that, the pan should be immediately removed from the heat and leave to infuse for a few minutes;
- Instead of flour, corn starch can also be used as a thickener;
- For cooking well-known gravy “as in the dining room”, it is not necessary to use meat ingredients. You can take 100 grams of grated carrots and chopped onions. In the vegetable mixture you need to pour half a liter of hot water or vegetable (or meat broth). Then the gravy is seasoned with salt, pepper and several bay leaves are thrown. In a separate bowl boil a mixture of three spoons of flour and a glass of water. Flour must first pre-fry in a dry frying pan. After that, the flour mixture is poured into vegetables and boiled all together for a few more minutes.
