How to cook meat with gravy. How to prepare gravy? Recipes with photos. Meat and sausage cheese gravy

24.02.2018

Bolognese sauce

Ingredients: pork, celery, carrots, onions, garlic, tomato paste, water, oil, salt, sugar, pepper, bay

I think you've heard of Bolognese sauce. Today I have prepared a recipe for this sauce for you. This sauce goes well with both meat and fish dishes.

Ingredients:

- half a kilo of pork,
- 2-3 stalks of celery,
- 1 carrot,
- 1 onion,
- 2-3 cloves of garlic,
- 2 tbsp. tomato paste,
- half a liter of water,
- 40 ml. vegetable oil,
- salt,
- sugar,
- black pepper,
- Bay leaf.

02.08.2017

Minced meat sauce

Ingredients: minced meat, onions, carrots, vegetable oil, tomatoes, salt, black pepper, basil, thyme, water, broth, pasta, fresh herbs

Today we will prepare a very tasty sauce for pasta. The gravy is prepared from minced meat. The recipe is very simple and quite quick.

Ingredients:

- 350-400 grams of minced meat;
- 2 onions;
- 1 carrot;

- 3-4 tomatoes;
- salt to taste;
- half tsp freshly ground black pepper;
- a third tsp dried basil or thyme;
- half a glass of water or broth;
- pasta;
- fresh herbs.

03.07.2017

Frozen mushroom sauce

Ingredients: champignons, flour, sour cream, water, broth, salt, leek, vegetable oil, mixture of Provençal herbs, black pepper

I often prepare mushroom sauce for my favorite dishes, such as mashed potatoes or pasta. This gravy is very quick and easy to prepare, since we will be using champignons. which can generally be eaten fresh.

Ingredients:

- 2 handfuls of champignons;
- one and a half tbsp. flour;
- 200 ml. sour cream;
- half a glass of water or broth;
- salt to taste;
- 1 leek;
- 3 tbsp. vegetable oil;
- half tsp mixtures of Provencal herbs;
- ground black pepper to taste.

08.06.2017

Mushroom sauce made from dried mushrooms

Ingredients: mushroom, onion, carrots, sour cream, flour, butter, pepper, salt, dill

I usually prepare different gravies for the side dish. Today I will tell you how to prepare a very tasty gravy with dried mushrooms. Mushrooms add a piquant taste to any dish.

Ingredients:

- 100 grams of dried mushrooms,
- 1 onion,
- 1 carrot,
- 5-6 tbsp. sour cream,
- 1 tbsp. flour,
- 2 tbsp. vegetable oil,
- ground black pepper to taste,
- salt to taste,
- several sprigs of dill.

02.05.2017

Chicken liver sauce with vegetables

Ingredients: chicken liver, onion, carrots, oil, pepper, paprika, sour cream, flour, water, buckwheat

Meat gravy is very tasty, but it takes a long time to cook. But chicken liver gravy is made much faster, and it also turns out wonderful: beautiful, satisfying and no less tasty! We will be happy to tell you how to prepare it.

Ingredients:
- 350-400 grams of chicken liver;
- 2 medium-sized onions;
- 1 carrot;
- 4 tbsp. vegetable oil;
- 0.5 tsp black pepper;
- 0.5 tsp red pepper;
- 1 incomplete tsp. sweet paprika;
- 200 ml sour cream 15-18%;
- 1.5 tbsp. flour;
- 1 glass of water;
- buckwheat porridge or other side dish - for serving.

06.01.2017

Pork goulash with vegetable gravy

Ingredients: pork, onions, carrots, bell peppers, eggplant, tomatoes, water, flour, salt, sugar, vegetable oil, paprika, ground chili pepper, cilantro, parsley

Prepare a delicious and very satisfying goulash with pork and your family will be happy with this dish. We will make goulash with vegetable gravy. You have never tried goulash like this in your life. Be sure to prepare some kind of side dish for goulash.

Ingredients:

- 350-400 grams of pork;
- 1 onion;
- 1 carrot;
- 1-2 sweet peppers;
- 1 eggplant;
- 4-5 tomatoes;
- one and a half glasses of water;
- one and a half tbsp. flour;
- salt to taste;
- 1-2 pinches of sugar;
- 3-4 tbsp. vegetable oil;
- 1 tbsp. paprika;
- 1 tsp. ground chili pepper;
- a bunch of fresh herbs;
- any side dish.

25.12.2016

Ingredients: veal, onion, flour, salt, tomato juice, water

Today we will talk about a simple dish for home lunches or dinners. We are talking about meat gravy - very tasty, despite its ordinariness. It will appeal to everyone without exception - both adults and children.

Ingredients:

- young veal - 0.8 kg;
- onions - 0.25 kg;
- wheat flour - 1 cup;
- salt, pepper to taste;
- tomato juice - 2 tbsp;
- water - 0.8 ml.

22.12.2016

Pasta sauce

Ingredients: fillet, onion, sour cream, water, flour, salt, black pepper

It's hard to imagine anyone eating pasta without sauce. Often these are ketchups, store-bought sauces, or just grated cheese. We suggest making a delicious budget-friendly gravy that will allow you to eat delicious pasta. The cooking process is incredibly simple, so let's get started.

Required Products:

- chicken fillet - 400 g;
- onions - 1 pc.;
- sour cream - 200 g;
- water - 300 g;
- flour - 2 tbsp. l.;
- salt - add to taste;
- ground allspice - optional.

27.08.2016

Tomato sauce

Ingredients: tomatoes, basil, vegetable oil, onions, garlic, nutmeg, bay leaf, dill, salt, ground black pepper

We offer one of the options for making tomato sauce at home. The dressing for hot and cold appetizers turns out surprisingly tasty and aromatic. It will undoubtedly add piquancy and unique taste to any dish.

Ingredients:
- 700 g tomatoes,
- 4 tbsp vegetable oil,
- 1 turnip onion,
- 2 cloves of garlic,
- 1 tbsp dried basil,
- 1 teaspoon dill,
- half a teaspoon of nutmeg,
- salt to taste,
- ground black pepper to taste,
- 2 teaspoons bay leaf.

04.08.2016

Pasta with chicken in creamy sauce

Ingredients: chicken fillet, bacon, dry white wine, garlic, cream, cheese, salt, basil, spaghetti, fettuccine, pasta

We suggest preparing a very tasty dish for lunch or a holiday feast - pasta with chicken in creamy sauce. This dish can become a permanent part of your menu; you should learn how to cook it, it will definitely come in handy.

Ingredients:
- 300 g chicken fillet,
- 50 ml dry white wine,
- 400 ml cream (10% fat),
- 50 g hard cheese,
- 150 g bacon,
- 2 cloves of garlic,
- half a bunch of basil greens,
- salt to taste,
- spaghetti.

14.01.2016

Meatballs with gravy in the oven

Ingredients: minced meat, rice, egg, onion, carrots, flour, sunflower oil, tomato paste, water, broth, salt, ground pepper

Few people will refuse homemade meatballs in gravy. This dish is popular with both children and adults, who will happily eat more than one serving of meatballs. They are often cooked on the stove, and more recently in a slow cooker, but meatballs in gravy also turn out great in the oven.

For the recipe you will need:
- 800 g minced meat,
- 180 g rice,
- one egg,
- two onions,
- one carrot,
- 90 g flour,
- 50 ml vegetable oil,
- 40-45 g of tomato paste,
- a liter of broth or water,
- salt - to taste,
ground pepper - to taste.

06.05.2015

Vegetarian cabbage rolls with vegetables and grains

Ingredients: cabbage, barley, pearl barley, lentils, zucchini, carrots, tomatoes, broccoli, cauliflower, sweet peppers, oregano, onions, garlic, leeks, black pepper, salt, parsley

Vegetarian cabbage rolls are a healthy and very tasty dish, despite the lack of meat filling. The ingredients include vegetables and grains; it is not only healthy, but also satisfying. Don’t forget to write down our recipe, it will be useful to you on fasting days and during fasting.

Ingredients:
- cabbage - 1 head,
- red lentils - 1 handful,
- pearl barley - 1 handful,
- barley grits - 1 handful,
- garlic - 2 cloves,
- onions - 0.5 half an onion,
- leek - a third,
- carrots - 1 pc.,
- zucchini - 1 pc.,
- cauliflower - 3 inflorescences,
- broccoli - 3 inflorescences,
- tomatoes in their own juice - 200 grams,
- oregano - 1 teaspoon,
- sweet pepper - 1 pc.,
- parsley for decoration,
- salt to taste,
- pepper to taste,
- olive oil - 2 tablespoons.

20.04.2015

Cauliflower with pepper cheese sauce

Ingredients: cauliflower, bell pepper, ricotta, salt

Gentle ricotta cheese and regular sweet peppers will help us prepare cauliflower in a tasty and not boring way. Cabbage baked with a bright sauce turns out to be unusually tasty, aromatic and, which is especially important in the spring for many, low in calories.

Ingredients:
- cauliflower - 1 head,
- red bell pepper - 4 pcs.,
- ricotta or sour cream - 2 tbsp. l.,
- salt.

03.03.2015

Pork cutlets in tomato sauce

Ingredients: pork, onion, garlic, loaf, egg, ground black pepper, salt, vegetable oil, potatoes, milk, butter, tomatoes, tomato juice, tomato sauce, water, peppercorns, bay leaf

For the cutlets:
- lean pork - 400 grams,
- loaf - 2 slices,
- garlic - 2 cloves,
- onions - 1 pc.,
- chicken egg - 1 pc.,
- vegetable oil,
- ground black pepper - 4 grams,
- salt to taste.

For mashed potatoes:
- potatoes - 8 pcs.,
- milk - half a glass,
- butter - 60 grams,
- salt to taste.
Cutlets with tomato sauce can be prepared in such a way that they would be appropriate to serve not only for lunch, but also on a holiday table. The side dish of mashed potatoes can be replaced with any other one: vegetables or cereals, but this will not spoil the taste of the juicy, mouth-watering cutlets. Be sure to try making these cutlets, it’s quick and delicious!

Ingredients:
For the tomato sauce:
- tomato sauce with water (tomatoes or tomato juice) - 1 tbsp.,
- peppercorns - 7 pcs.,
- onion - 1 pc.,
- bay leaf - 1 leaf,
- salt to taste.

14.02.2015

Aromatic sauce with mushrooms and celery root

Ingredients: mushrooms, celery root, onion, cream, tomato paste, paprika, ground black pepper, salt

We offer you a recipe for a delicious mushroom gravy that is suitable for both meat and fish. It is prepared from champignon mushrooms, but if possible, use wild mushrooms.

For the recipe you will need:
- 250 g celery root;
- 350 grams of mushrooms;
- a head of onion;
- 100-120 ml cream;
- 25 g of tomato paste;
- ground paprika;
- ground black pepper;
- salt - to taste.

08.05.2014

Lyutenitsa

Ingredients: tomatoes, peppers, garlic, salt, pepper, oregano

Skip store-bought sauces and prepare lyutenitsa according to our recipe. This sauce is much tastier and healthier than store-bought delights. By the way, lyutenitsa can be prepared for future use. There are no few cooking recipes; lyutenitsa can be prepared with carrots and zucchini, but the main ingredient in the dish is sweet pepper.
For the dish you will need:
- bell pepper - 3 pcs.;
- tomatoes - 2 pcs.;
- a clove of garlic;
- herbs and spices - to taste;
- salt - to taste;
- ground black pepper - to taste.

08.06.2013

Calories: 108

Goulash is a Hungarian dish that has become popular all over the world. It can be prepared from a variety of products with the addition of different spices and seasonings. It can be thick or liquid, used as an independent dish or as a gravy for a side dish. It all depends on your taste and imagination. I suggest you try the meat goulash.
Ingredients:
beef - 400-500 grams,
onion - 5-6 medium heads,
carrots - 1 large or 2 medium,
2-3 tomatoes or a spoonful of tomato puree,
vegetable oil,
soy sauce,
seasonings (I used black pepper, basil and vegetable all-purpose).

Cooking spaghetti

Ingredients: spaghetti, meat, onion, flour, tomato paste, spices
Calories: 300

Spaghetti dishes are considered true Italian cuisine. If you want to surprise your loved one on a wonderful day, create a romantic evening and serve an exquisite Italian dish for dinner. Cooking spaghetti does not take much time, and you need products that are always on hand:
- spaghetti - 1 package;
- pork - 300 grams;
- onion - 1 medium size;
- flour - 2 tablespoons;
- tomato paste in the amount of 2 tablespoons, or tomatoes - 1-2 pieces, depending on the size;
- salt;
- a mixture of peppers and other seasonings.

23.11.2011

Spaghetti with bolognese sauce

Ingredients: minced meat, onion, tomato, ketchup, garlic, ground black pepper, bay leaf, salt, sour cream, herbs, spaghetti

Spaghetti with Bolognese sauce is a delicious main dish that can be prepared any day.
Ingredients:

Spaghetti;
Minced meat – 300 g;
Onions – 2 pieces;
Tomato – 2 tbsp. spoons;
Ketchup – 2 tbsp. spoons (it’s best to use ketchup like “Baltimore”);
Garlic – one clove;
Ground black pepper;
Bay leaf;
Salt;
Sour cream – 2 tbsp. spoons;
Greens - dill, parsley, basil, everything to taste.

Most often they are prepared on the basis of meat and vegetable broths, sour cream, milk or cream. Spices, as well as fresh and dried herbs, are often added to them for flavor. And today we will offer you several simple recipes that you can easily repeat at home.

Sauce for cutlets

It's very easy to add a twist to a regular family menu. To do this, just prepare a delicious gravy from tomato paste, onions and spices, and then serve it along with hot cutlets.

Ingredients:

• flour - one tablespoon;
• onions - 40 grams;
• tomato paste - two spoons;
• garlic - two cloves;
• Bay leaf;
• water - one glass;
• sugar - a pinch;
• salt, a mixture of Provencal herbs and ground pepper - to taste.

Gravy for second courses with flour is prepared very simply and quickly. You will see this for yourself when you read our recipe.

So, first you need to peel the onion and cut it into cubes. After this, fry the pieces until golden brown. You can do this in the same frying pan where you just cooked the cutlets. Pour a mixture of water and tomato paste into the onion, add spices and salt to taste, add a bay leaf. Simmer the sauce over low heat for ten minutes, and at the very end, mix it with chopped garlic.

When ready, serve it to the table along with the main dish and side dish.

Minced meat sauce

Main courses are very popular in European cuisine. They turn out very nourishing, tasty and aromatic.

Ingredients:

• any minced meat - 500 grams;
• carrots and onions - two pieces each;
• garlic - three cloves;
• tomato paste - one and a half tablespoons;
• salt, dry basil and ground pepper - to taste;
• vegetable oil.

How is meat gravy prepared for main courses? very simple and will not cause you any difficulties.

Peel the vegetables, rinse under running water and chop. It is better to grate the carrots and cut the onions into cubes. Fry the food in vegetable oil for five minutes, then add the minced meat to it.

Cover the pan with a lid and simmer the meat until cooked. Do not forget to stir the minced meat periodically, breaking it into small lumps with a spatula or fork. Add tomato paste, spices and salt to the products. After a few more minutes, pour some water into the pan, add garlic and basil. Mix all ingredients and remove sauce from heat.

It can be delicious served with pasta, potatoes or rice.

Tomato sauce for second courses

This tasty and beautiful sauce is perfect for meat and fish dishes, which are usually served with rice, mashed potatoes or pasta.

Required products:

• milk and boiled water - half a glass each;
• flour - a tablespoon;
• tomato paste - two teaspoons;
• butter - 30 grams;
• salt and black pepper - to taste.

You can prepare gravy for main courses using this recipe.

Pour flour into water at room temperature and mix with a whisk. Place a saucepan or small saucepan on the stove, and after a while melt the butter in it. Pour milk and water diluted with flour into the bowl in a thin stream. Add tomato paste, salt and spices. Stir the ingredients and cook the sauce for a couple more minutes. When the gravy thickens, you can remove it from the stove.

How to make gravy for the second course of sausages

A simple budget sauce made from affordable ingredients turns out very tasty and satisfying. And we will prepare it from the following ingredients:

• vegetable oil - one spoon;
• bulb;
• sausages - three or four pieces;
• tomato sauce - two tablespoons;
• sour cream - five spoons;
• pepper and salt - one pinch each;
• greens - to taste.

Peel the onion, cut into small pieces and fry in a frying pan. If desired, you can add grated carrots, bell peppers or tomatoes at this point. Place thinly sliced ​​sausages in the pan and continue cooking the ingredients together. Lastly, add sauce, spices and salt. Cover the gravy with a lid and simmer for ten minutes. Sprinkle the finished sauce with chopped herbs and serve it with potatoes, pasta or boiled rice.

Adults and children will enjoy this tasty and satisfying gravy. As you can see, it cooks quickly and does not require any special culinary skills.

Dried mushroom sauce

Sauces and gravies for main courses can be prepared from a variety of products. And every time a familiar dish will delight you with new shades of tastes and aromas. This time we want to tell you how to prepare a delicious and aromatic sauce from dried wild mushrooms. To prepare it you will need:

• wheat flour - a tablespoon;
• mushroom broth - 200 or 400 ml;
• greenery;
• dried porcini mushrooms - 10 grams;
• garlic - two cloves;
• thick sour cream - 100 grams;
• salt and spices.

We will describe the supplement recipe in detail below.

Place the dried mushrooms in a deep bowl, pour boiling water over them and leave for several hours. After this, transfer the preparations into a pan with water and cook them until tender. Strain the broth (we will need it later). Cut the mushrooms into small pieces.

Dry the flour in a dry frying pan, and then carefully pour the broth into it. Stir the sauce vigorously to break up any lumps. Remember that the thickness of the gravy will depend on the amount of water added.

When the mass becomes homogeneous, add sour cream, salt, mushrooms and spices. Mix all the products and then cook them over low heat, covered, for several minutes. At the very end, add chopped herbs and chopped garlic to the sauce. In a couple of minutes, the delicious one can be brought to the table.

Try serving this sauce for dinner along with potato pancakes, cutlets or chicken wings. Your family will certainly appreciate the new taste and will ask you to repeat this culinary experiment more than once.

Sweet and sour sauce

This simple recipe will make your menu more varied and interesting. Chinese sauces and gravies for main courses go well with meat, fish, vegetables and rice. Of course, you can purchase a ready-made product at any supermarket. However, the homemade version always turns out tastier, and it will cost much less.

Ingredients:

• two small onions;
• a piece of ginger root;
• two cloves of garlic;
• two tablespoons of vegetable oil;
• 20 ml sherry;
• three tablespoons of soy sauce;
• spoon of vinegar;
• three tablespoons of ketchup;
• two tablespoons of brown sugar;
• 125 ml orange or pineapple juice;
• spoon of starch;
• 20 ml water.

Peel the onion, ginger and garlic, then finely chop the food and fry it in vegetable oil for two minutes. In a separate saucepan or saucepan, combine soy sauce, sugar, fruit juice, sherry, vinegar and ketchup. Bring the mixture to a boil, and then add water mixed with starch to it. Add the frying agent to the sauce and cook it to the desired consistency.

This sauce is considered basic for Chinese cuisine, but it also goes well with European dishes. For example, it can be served with baked chicken fillet, salmon steak or beef chop.

Bechamel

When talking about various sauces and gravies for main courses, we cannot fail to mention this popular additive. This Spanish recipe differs from the French version because it uses olive oil. Your relatives and guests will surely appreciate the original taste of the sauce.

Ingredients:

• wheat flour - two tablespoons (if you want a thicker sauce, then take one spoon more);
• olive oil - 100 ml;
• onions - one piece;
• milk - 500 ml;
• spices to taste (nutmeg, allspice and bay leaf).

First, peel the onion and chop it as finely as possible. After this, fry the pieces until golden brown and add flour. Pour in the milk in a thin stream, constantly stirring the ingredients. After about ten minutes, when the liquid boils, add aromatic spices to the sauce.

If you wish, you can also add fresh chopped herbs. This sauce can be used as a gravy or for baking main dishes.

Liver gravy

A tasty and satisfying addition that goes well with fried potatoes, vegetable puree, buckwheat and pasta. And if you complement the dish with pickled cucumbers, you will get a wonderful dinner or lunch for the whole family.

Ingredients:

• beef or chicken liver - 500 grams;
• two onions;
• one carrot;
• half a spoon of flour;
• boiled water - one glass;
• salt and pepper to taste;
• vegetable oil.

First, prepare the liver. It needs to be washed, cleaned of films and ducts removed. After this, cut the meat into small pieces, place them in a deep bowl, add salt and mix with flour. Wash and peel the vegetables. Cut the onion into cubes and the carrots into half rings.

Transfer the liver to a well-heated frying pan and fry it in vegetable oil. When the meat is almost ready, add vegetables to it and fry the food together for some more time. Pour hot water into the pan, close it with a lid and simmer the dish over low heat for another 20 minutes.

Serve the treat hot, along with your favorite side dish, fresh vegetable salad or pickled vegetables.

Champignon sauce

Gravy for second courses with mushrooms is very popular. It is these additives that give products a special taste and unique aroma. If you take a little time, you can surprise your family or guests with amazing dishes.

Ingredients:

• champignons - 200 grams;
• onion - one piece;
• water - 400 ml;
• half a bouillon cube;
• white flour - one and a half spoons;
• sour cream - one and a half spoons;
• mixture of herbs and spices (pepper, basil, salt) - one teaspoon;
• half a small bunch of dill;
• vegetable oil.

Boil 200ml water in a small saucepan and add the stock cube. Fry the onion and champignons cut into small pieces in a frying pan. When the excess moisture has evaporated, pour the broth into the mushrooms, add salt and spices. Simmer food over low heat with the lid closed.

Mix the remaining water with flour, salt and sour cream. Place the filling in the pan and cook the gravy for another five minutes. The finished sauce can be served along with meat, fish, spaghetti or potatoes.

Meat and sausage cheese gravy

The original combination of flavors will impress food lovers. Like all main course gravies, our sauce goes great with mashed potatoes, pasta and stewed vegetables.

Ingredients:

• minced meat - 500 grams;
• sausage cheese - 200 grams;
• soy sauce - four tablespoons;
• mayonnaise - two spoons;
• water - 100 ml;
• onions - two pieces;
• fresh herbs - one bunch;
• garlic - two cloves;
• vegetable oil.

Chop the peeled onion and combine with the minced meat. Place the mixture in a well-heated frying pan and fry it with the lid closed. Do not forget to periodically stir the products, breaking them into small pieces.

Grate the cheese and place in the frying pan. Add soy sauce, grated garlic and mayonnaise there. Add water and simmer the gravy until done. Before serving, garnish with chopped dill.

Conclusion

We will be glad if you enjoy preparing gravy for main courses at home. The recipes with photos that we have collected in this article will help you make your regular menu more varied and interesting.

Hearty and flavorful meat sauce is a universal dish that is ideal for any side dish. There are a lot of recipes for making thick gravies, because they are equally popular in all countries of the world. In oriental cuisine, it is rare to prepare a hot dish without adding meat or minced meat. In European cuisine, meat sauce is made as a separate hot treat, and it is difficult to imagine the masterpieces of Italian chefs without a juicy thick gravy.

The most famous recipe is minced meat sauce for pasta. However, there are other, no less tasty gravies that will help complement simple and familiar dishes. Knowing the basic recipes, even at home you can cook a tasty and satisfying treat for every taste. Delicious meat gravy, just like in a kindergarten, will delight the youngest gourmets, and exquisite bolognese for pasta will turn a simple family dinner into a real holiday.

Classic bolognese with minced meat

Cooking time : 180 minutes
Number of servings : 6
Ingredients :

• Ripe tomatoes - 1 kg
• Minced meat (any) - 350 g
• Dry wine - 200 ml
• Milk - 200 ml
• Onion (onion) - 1 pc.
• Carrots - 1 pc.
• Celery (stem) - 100 g
• Butter - 50 g
• Olive oil - 1 tbsp. l.
• Provençal herbs (dry mixture) - to taste
• Salt - to taste

Preparation :

1. Minced meat is best prepared in advance. The most suitable product would be lean beef, but you can also use mixed minced meat (70% beef and 30% pork or veal). We prepare the minced meat on the coarse grate of a meat grinder or finely chop the meat into small pieces with a knife.
2. Onions can be cut into thin rings or small cubes.
3. Grind the carrots in a blender or on a grater.
4. Chop the celery stalk with a knife.
5. It is best to use ready-made tomatoes, canned in their own juice. If fresh ones are used, they need to be grated, the skin removed and transferred to a saucepan. Add Provençal herbs to the resulting puree, a little salt to taste and cook over medium heat for 10–15 minutes.
6. Pour olive oil into a deep bowl with a thick bottom or frying pan, add butter and melt over medium heat.
7. Fry onion, carrots and celery until soft.
8. Add minced meat to the vegetables, stir and fry for another 5 minutes.
9. Pour in the milk, stir, bring the mixture to a boil and reduce the heat. Simmer until all the milk is absorbed.
10. Pour in the wine in a thin stream, mix the mixture well and continue to simmer until it is also absorbed into the minced meat.
11. Pour in the prepared tomato dressing and cook until tender. Simmer the minced meat gravy with the lid ajar for at least two and a half hours. The longer the stewing time, the tastier and richer the taste will be.
12. The Italian sauce with minced meat should be transferred to a convenient container with a lid and refrigerated overnight, or even better, for 24 hours. During this time it will become thicker and will be ready for use.

Meat gravy like in kindergarten

Cooking time : 60 minutes
Number of servings : 6

Ingredients :

• Meat (veal) - 500 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Flour - 2 tbsp. l.
• Tomato - 1 tbsp. l.
• Sour cream - 1 tbsp. l.
• Water - 1 liter
• Sunflower oil - 3 tbsp. l.
• Bay leaf - 1 pc.
• Salt - to taste

Preparation :

1. For children's diets, veal is usually used, but you can take lean beef fillet. The meat must be washed, dried from excess liquid with a napkin and cut into small pieces. If desired, you can use ready-boiled pulp in the sauce with meat.
2. Peel the carrots, rinse and grate or chop into thin strips.
3. Peel the onion and cut into random cubes or thin rings.
4. Pour vegetable oil into a frying pan and fry the prepared vegetables. You can add raw vegetables to the meat sauce - if desired.
5. Place the onions and carrots in a saucepan or saucepan.
6. Fry the pieces of meat in hot oil until lightly browned.
7. Add prepared vegetables to the meat and stir.
8. Add flour, mix well and simmer for a few minutes. There is another way to prepare meat gravy with flour - you need to fry it in a dry frying pan until it has a light coffee color. After this, it can be added to the pan with other products. In this case, the flour taste will hardly be felt.
9. Add tomato, juice, pasta and sour cream. You can make a simple sauce without adding sour cream. But in this case, it is better to use crushed tomatoes or juice instead of paste.
10. Pour in the required amount of water and stir well so that no lumps form. The meat sauce will be richer if you use broth instead of water.
11. Cover the frying pan or saucepan with a lid and bring the mixture to a boil. After this, you need to reduce the heat and continue to simmer the sauce for the meat for 40 minutes.
12. Delicious gravy with meat is ready. It goes great with side dishes of buckwheat and rice, as well as pasta.

If you want to make a sauce with meat for mashed potatoes like in kindergarten, you can add some grated pickles. This will soften the taste and add a slight spice. Baby meat gravy will cook much faster in a slow cooker.

Sauce with meat dishes

Cooking time : 20 minutes
Number of servings : 6
Ingredients :

• Tomato paste - 2 tbsp. l.
• Water - 1 glass
• Garlic - 3 cloves
• Onion - 1 head
• Parsley - 1 bunch
• Salt and spices - to taste

Preparation :

1. Place tomato paste in a saucepan.
2. Pour in water and mix well. The classic sauce for meat is prepared with water, but if desired, you can add a little vegetable broth.
3. Place the mixture over medium heat and bring to a boil.
4. Chop the parsley as finely as possible.
5. Cut the onion into rings or cubes.
6. Add vegetables to tomato and cook for 5 minutes.
7. Add salt and spices to taste, stir.
8. Grate the garlic and add to the sauce. Once the mixture boils, remove from heat and cool.

A delicious gravy for meat is ready. It goes perfectly with boiled beef and poultry dishes. The universal meat sauce is suitable not only for cereal side dishes. It can be added to boiled vegetables.

Meat juice sauce

Cooking time : 10 minutes
Number of servings : 6
Ingredients :

• Meat juice - 1 liter
• Starch - 1 tbsp. l.

Preparation :

1. Mix a glass of chilled juice with starch.
2. Pour the remaining meat juice into a saucepan or saucepan, place on the stove and heat.
3. Pour in the starch mixture in a thin stream and, stirring constantly, bring to a boil.

Ready-made sauce from meat juice can be used to prepare thick gravies.

• Despite the fact that the gravy is prepared from minced meat without adding flour, it turns out to be quite thick. If you need a thinner consistency, use meat broth or water instead of dairy products.
• When preparing meat sauce for small children, you can use an immersion blender. Remove the finished sauce with meat from the heat, cool slightly and grind the gravy well until smooth.
• If you want to use an easier way to prepare meat sauce, it is best to use a slow cooker. It is enough to put all the products in the bowl of the device and turn it on to the “Stew” mode. The finished minced meat gravy in a slow cooker will be less fatty, but more rich.
• Meat gravy is prepared very quickly and does not require a large amount of ingredients. If desired, the ingredients can be changed using a variety of combinations.
• Before making gravy with meat, it is advisable to fry the vegetables separately.
• Knowing the basic recipe for how to prepare meat gravy, you can make various dressings for cereal and vegetable dishes.

• Before preparing the minced meat gravy, you need to lightly fry it in vegetable oil. Otherwise, the minced meat gravy will have a pronounced taste of boiled meat.
• It is not recommended to store prepared meat gravy for longer than three days in the refrigerator. However, it can be frozen and reheated as needed.
• To prepare the juice, you need to fry any meat in butter. Drain the released juice, strain and use for making sauces.
• There are several culinary secrets on how to properly prepare sauce with meat so that your usual food becomes not only tasty, but also healthy. Use only good and high quality products. Whenever possible, replace canned ingredients with fresh ones. When choosing meat, pay attention to its color and smell. Young veal smells like milk and has a pleasant light pink tint.

There are a lot of options for how to prepare the sauce. Knowing the basic recipes, you can always make your own gravy with meat to suit every taste. The thick gravy with meat, delicate in consistency, goes well with any side dish, so you will always have a large selection of hot dishes for every day and for the holiday table.

Our ancestors began preparing tasty and aromatic gravies back in ancient times. Even then, gravy was served with the main meat or fish dish, prepared from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time imperceptibly replaced the concept of “gravy”. Although there is no particular difference between sauce and gravy, both in appearance and in taste it is a liquid sauce, from which gravy differs only in that it is added directly to the plate of food (sauces), and sauces are served on the table in special dishes (sauces).

The gravy can be made from the juice released during cooking, or it can be prepared separately using broth or other ingredients. To improve the taste of the gravy, add herbs, spices, onions and garlic, and add sour cream, flour, and starch to thicken it. Flour and starch must first be diluted with water to avoid lumps.

Some gravy recipes require a lot of time and attention to prepare, others are prepared by simply mixing ingredients without cooking them.

Gravy “Village”

Ingredients:
250 ml milk,
250 ml chicken broth,
60 g butter,
45 g flour,

Preparation:
Heat the butter in a saucepan, add flour and cook over low heat for 2 minutes. Then pour in milk, broth, add salt and pepper. Reduce heat and simmer until mixture is smooth.

Sour cream sauce

Ingredients:
2 stacks vegetable broth,
½-¾ cup. sour cream,
2 tbsp. butter,
1 tbsp. flour.

Preparation:
Melt the butter in a frying pan, add the flour, fry it, then pour in the vegetable broth, stirring constantly, and boil the gravy for 10 minutes. Finely chop the onion and fry. Pour sour cream into the hot thickened sauce, add onion, stir and remove the finished gravy from the stove.

Oil sauce with egg

Ingredients:
700 g butter,
8 boiled eggs,
30-50 g parsley,
citric acid - on the tip of a knife,
salt - to taste.

Preparation:
Add finely chopped boiled eggs, salt, citric acid, parsley to the melted butter and mix everything well.

Pork gravy (suitable for any side dish)

Ingredients:
400 g pork,
200 g sour cream,
2 stacks water,
2 tbsp. flour,
1 onion,
4-5 tbsp. butter,
salt, spices - to taste.

Preparation:
Cut the meat into small pieces and fry in a frying pan in butter or fat until golden brown. Finely chop the onion, add to the meat and fry for another 10 minutes. Add water and salt with spices to the meat and onions and simmer until half cooked. Dilute the flour with water, add sour cream, pour the sauce over the meat and simmer until cooked. Instead of sour cream, you can add ketchup or tomato paste.

Mushroom gravy for rice

Ingredients:
500 g champignons,
200 ml cream,
1 onion,
2-3 cloves of garlic,
2-3 tbsp. vegetable oil,
salt, ground black pepper, lemon juice, parsley - to taste.

Preparation:
Peel the champignons and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a preheated frying pan with vegetable oil, fry the onion and garlic until transparent. Then add the champignons to them, evaporate the liquid, reduce the heat and pour in the cream. Warm the mixture for 10 minutes, stirring constantly. Add parsley, salt and pepper, add lemon juice to taste and stir.

Universal tomato paste sauce

Ingredients:
70 g tomato paste,
2 tbsp. flour,
300 ml water,
1 tbsp. Sahara,
1 onion,
2 tbsp. vegetable oil,
½ tsp. salt,
2 bay leaves,
dry spicy herbs, ground black pepper - to taste.

Preparation:
Chop the onion and fry it in vegetable oil until golden brown. Mix tomato paste, flour, sugar and salt, add water to the resulting mixture and mix well. Pour the tomato mixture into the pan with the onions and cook until thickened, stirring constantly. As soon as the gravy begins to thicken, add dry spices, bay leaves and remove the pan from the stove. Let stand covered for 3 minutes.

Flavorful gravy for mashed potatoes

Ingredients:
200 ml meat broth,
2 tsp flour,
50 g butter,
3 tomatoes
1 carrot,
1 onion,
3-4 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Cut the onion into small cubes and fry in oil. When it turns golden, add finely grated carrots. Also grate the garlic and add to the total mass. Peel the tomatoes, cut them and add them to the vegetables. When the liquid from the tomatoes has evaporated, add flour and stir. Gradually add hot broth to the gravy until smooth, add salt and pepper to taste.

Vegetable sauce for pasta

Ingredients:
400 g fresh or canned tomatoes,
½ cup heavy cream,
1 tbsp. butter,
1 onion,
1 carrot,
1-2 cloves of garlic,
a pinch of sugar
salt, seasonings and spices - to taste.

Preparation:
Chop the onion, garlic and fry them in a frying pan in vegetable oil. Add grated carrots to the pan and fry. Grind the tomatoes using a blender and pour the tomato mass into the frying pan, add a little sugar, salt and pepper, add spices and seasonings to taste. Stir, bring to a boil, pour in the cream and add butter, reduce heat and cook until the liquid has evaporated.

Spicy sauce for meatballs

Ingredients:
50 ml Worcestershire sauce (you can replace it with any other sweet and sour sauce),
50 ml water,
50 g butter,
3 tbsp. tomato paste,
2 tbsp. brown sugar,
2 tbsp. lemon juice,
1 tsp instant coffee,
1 tsp vinegar.

Preparation:
Melt the butter in a small saucepan, add vinegar, previously diluted with water. Squeeze the juice out of the lemon, strain and place in a saucepan. Add tomato paste mixed with sugar there. Add coffee and stir. Then add Worcestershire sauce, bring to a boil and cook, stirring, for 5 minutes. Stew the finished meatballs in the resulting gravy.

Champignon gravy for stewed meat

Ingredients:
400 g champignons,
600 g water,
1 bouillon cube
3 tbsp. sour cream,
3 tbsp. flour,
1 onion,
salt, spices - to taste.

Preparation:
Place a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to simmer. Chop the onion and fry it in vegetable oil until golden brown. Finely chop the champignons and add them to the onion, add salt, stir and simmer until the liquid has evaporated, then add the spices. Place the fried foods in the broth and continue to simmer. Meanwhile, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and whisk. Pour the finished filling into the pan with the broth, bring the resulting mass to a boil and cook for 5 minutes.

Liver gravy for boiled potatoes

Ingredients:
500 g liver,
1 stack water,
1 tbsp. flour,
2 carrots,
2 onions,
3 tbsp. butter,
salt, pepper - to taste.

Preparation:
Rinse and clean the liver from films and cut into small pieces. In a flat plate, mix flour with salt, roll pieces of liver in this mixture. Fry the liver in a hot frying pan with oil. Meanwhile, cut the carrots into cubes and the onion into half rings. Add chopped vegetables to the liver and stir. Then add hot water, stir and simmer for 20 minutes.

Spicy gravy for meat

Ingredients:
150 g sour cream,
50 ml meat broth,
2 yolks,
100 g horseradish,
40 g butter,
50 g flour.

Preparation:
Wash the horseradish thoroughly, grate it and add 2 drops of vinegar. Place butter and flour in a frying pan and fry until smooth. Pour in the broth and bring the gravy to a boil. Then add horseradish, sour cream, salt, pepper and mix thoroughly. Beat the yolks and heat, add to the rest of the ingredients, but do not boil, otherwise they will curdle.

Meat gravy with red wine

Ingredients:
250 ml meat juice (after frying meat),
½ cup red wine,
100 ml beef broth,
1 tsp flour.

Preparation:
Place the pan where the meat was fried with the juice on the fire, add flour and stir well. Add wine and broth and cook over low heat for 5-10 minutes until thickened, add a little salt to taste. Then strain the finished broth and serve with the meat.

Czech Garlic Gravy

Ingredients:
200 g milk,
30 g onions,
4 cloves of garlic,
10 g sugar,
1 tbsp. lemon juice,
10 g lard.

Preparation:
In a small saucepan, fry the flour in lard (be careful not to burn). Then add finely chopped garlic and onion to the saucepan with flour and continue frying until golden brown. After this, add hot milk, sugar and fry the gravy over the fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.

Gravy with sweet peppers and tomatoes

Ingredients:
120 ml of juice formed when roasting meat,
100 ml pork broth,
2 tomatoes
2 pods of sweet pepper,
50 g butter,
greens, salt - to taste.

Preparation:
Peel the tomatoes and chop them. Cut the sweet pepper into small pieces. Finely chop the greens. Place the tomatoes and bell peppers in a frying pan with heated butter, add salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add the greens, stir and remove from heat.

Sweet and sour sauce with wine and raisins (for rice, potato, fish cutlets)

Ingredients:
1 glass of wine,
1 glass of lemon juice,
½ cup raisins,
2 tbsp. flour,
3 tbsp. butter,
1 onion,
sugar, spices - to taste.

Preparation:
Fry the flour in melted butter. Add chopped onion, spices, stir and pour in enough hot water to make a medium-thick sauce. Then add 2-3 tsp. burnt sugar, bring the mixture to a boil, strain, pour in wine, lemon juice and sugar (the gravy should have a pleasant sweet and sour taste). Boil the raisins, add to the gravy and bring to a boil.

Sweet and sour sauce with cranberries and fruit juices

Ingredients:
400 g cranberries,
1 stack pomegranate juice,
1 stack orange juice,
1 stack Sahara,
1 tsp salt and pepper,
2 tsp cinnamon.

Preparation:
Place the washed and sorted cranberries in a saucepan, pour in the pomegranate and orange juices, add the remaining ingredients and, bringing the mixture to a boil, cook, stirring, for 10 minutes over medium heat.

Lingonberry sauce with port wine for baked chicken

Ingredients:
600 ml chicken broth,
150 ml port wine,
2 tbsp. flour,
4 tbsp. lingonberry jam,
2 tsp grainy mustard.

Preparation:
Heat 6 tbsp in a small saucepan. juice from roasting chicken. While whisking, add flour and cook for 3 minutes until golden brown. Gradually add broth and port to the mixture, whisking to avoid lumps. Next, add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.

Lemon sauce with herbs for any dish

Ingredients:
250 ml cream,
4 tbsp each finely chopped dill and parsley,
2 tbsp. green onions,
1 tbsp. lemon juice,
black pepper, salt - to taste.

Preparation:
Combine all prepared ingredients, pepper, salt and mix.
This sauce is also suitable as a salad dressing.

Ginger sauce for meat and poultry (grill, barbecue)

Ingredients:
1 tbsp. lemon juice.
1 tbsp. soy sauce,
6 tbsp. vegetable oil,
½ tsp. grated ginger root,
1 clove of garlic.

Preparation:
Combine all ingredients and mix until smooth (you can use a blender).

Appetizing gravy with orange juice and herbs

Ingredients:
⅓ stack. olive oil,
¼ cup orange juice,
1 bunch of parsley,
2 tsp lemon juice,
pepper and salt - to taste.

Preparation:
Mix all ingredients in a separate bowl and beat with a blender until smooth.

Yogurt dip with cucumber and cheese

Ingredients:
250 ml yogurt,
75 g hard cheese,
2 finely chopped gherkins,
salt, pepper - to taste.

Preparation:
Mix all ingredients well and add salt and pepper to taste.

Sour cream sauce with mint

Ingredients:
1 stack sour cream,
2 tbsp. chopped mint,
salt, ground black pepper - to taste.

Preparation:
Mix sour cream with chopped mint, salt and pepper to taste.

Try preparing gravies for your favorite dishes according to our recipes, and you will see for yourself how the usual dishes that we are used to eating every day will be transformed.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Gravy is a dish that will always help out the hostess. You can use it for various side dishes. For lunch, serve with rice, and for dinner, add a hearty gravy to potatoes or pasta. It goes perfectly with vegetable dishes and various cereals. The basis of the gravy can be mushrooms, vegetables, fish and, of course, meat. Using meat to make gravy will be the topic of this article.

Gravy with meat - the best recipes

Let's consider several options for meat gravy. They are very simple, accessible to every housewife. At the same time, the gravies are so good that they can easily decorate and flavor any side dish with their presence. The family will happily enjoy your culinary creations.

Recipe 1: Classic gravy with meat

This is a variation of traditional meat gravy. The ingredients used in the recipe are the most common. The preparation of the dish itself is just as simple. Having made it once, you will forever refuse porridge or potatoes without a tasty and satisfying gravy.

- two onions and two carrots;

- a little flour - literally one tablespoon;

- tomato paste, approximately 4 tbsp. l. You can change its quantity based on your taste preferences.

In addition, you will also need vegetable oil and, as usual, salt and pepper.

Wash the meat and cut it.

Peel the carrots and onions, chop: the onion with a knife, and the carrots with a grater.

Heat a frying pan with oil poured into it, put the meat there. Fry it not only until golden brown, but almost completely cooked.

Add carrots and onions to the meat and fry them together.

Place flour and tomato paste in a frying pan and stir vigorously to avoid the appearance of lumps.

Sprinkle with salt and pepper, pour in a little water, stir.

Cover the container in which the gravy is prepared with a lid and leave on fire (preferably low) for a quarter of an hour. Don't forget to stir.

Recipe 2: Gravy with meat

This delicate gravy will complement any side dish. Everyone will like it, even children. If you use chicken meat as the main ingredient, and first remove the skin from it, you can be sure that such a gravy will turn out not only tasty, but also dietary.

- one full tablespoon each of tomato paste, flour and sour cream;

- one onion and one carrot each;

Wash the meat, which can be pork, beef or chicken, and cut into small pieces.

Peel the carrots and onions.

Finely chop the onion.

Grate the carrots.

Initially, just place the meat in a heated frying pan. There is no need to add oil - let it simmer in its own juice. Thus, bring it to half-ready.

Add carrots and onions to the meat, simmer everything together. Add oil at your discretion. If the meat is fatty, you can do without additional fat.

But you need to add water - about a glass. Simmer until fully cooked.

Fill the glass halfway with water, add tomato paste, flour, sour cream. Mix.

Salt the meat, complement its taste with a bay leaf and a few peppercorns.

Gradually pour the mixture from the glass into the meat, stirring constantly.

If the gravy is thicker than you expected, add a little more water.

Simmer everything together for about five minutes. Delicious meat gravy is ready.

Recipe 3: Chicken Gravy

The sour cream used in this recipe makes the gravy very tender, simply creamy. And champignons fill it with an unusually pleasant aroma. By the way, you can use here not only champignons, but any other, your favorite mushrooms. Their number can be increased. This will only improve the taste of the dish.

- chicken fillet (500 g);

- sour cream (1 glass);

— champignons (200 g);

- dill (1 bunch);

Wash the chicken meat and cut into pieces.

Place in a dry, heated frying pan and simmer for about ten minutes in its own juices.

Chop the champignons and peeled onions, add them to the meat, and fry everything together for another fifteen minutes. This is exactly the time during which the mushrooms will be ready.

Fry the flour in a frying pan, add sour cream, add about 100 ml of water. Stir and bring to a boil.

Add the resulting sour cream sauce to the bowl with chicken and mushrooms and add salt. To enhance the taste, add bay leaf, chopped dill, and pepper.

Simmer over low heat for about ten minutes.

Recipe 4. Gravy with meat (beef) and mushrooms

The beef prepared according to this recipe turns out to be so aromatic and tasty that you will want to repeat this dish again and again. And over time, you will completely adjust it to your taste: find the ideal (according to your taste) amount of garlic and pepper, complement it with your favorite seasonings and herbs.

— red wine (half a glass);

- beef broth (1 glass);

- 4 tablespoons each of flour and butter;

— olive oil (2 tbsp.);

— champignons (300 g);

Cut the washed beef into small pieces.

Sprinkle them with flour and place them in a frying pan with heated oil - olive and butter.

Fry until golden brown and remove from the pan. The oil should remain in the pan.

Peel the onions and carrots.

Chop the onions and champignons: the mushrooms are large, literally in half, and the onions are smaller.

Grind the carrots using a grater.

Place onions, carrots, and mushrooms in the frying pan in which the beef was fried. Add chopped garlic there.

Fry for about fifteen minutes, and then pour in the wine and broth, add salt and pepper to taste.

Add browned beef to this aromatic mixture.

Simmer all ingredients together for five minutes.

Remove from heat, cover with a lid, leave for a third of an hour - let the meat be filled with the aroma of vegetables and champignons.

It is advisable to cut the beef into small pieces for gravy. The ideal meat for it would be juicy tenderloin, which lacks bones and layers of fat.

Carrots added to the gravy not only improves its taste but also gives it a beautiful golden color.

Before serving, add fresh chopped herbs to the gravy - this will decorate the dish and save it from everyday life.

To make the gravy moderately thick, add a little flour when frying the onions. Another option is to coat pieces of meat thoroughly in flour after processing with spices, then fry it.

When using chicken, remove the skin. This will allow you to get the most dietary version of chicken gravy.

It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the hole formed by pressing will immediately level out.

Do not salt the meat in advance - this will deteriorate its taste and reduce its nutritional value.

When frying meat, do not cover the pan with a lid. Do not pack the pieces of meat tightly together.

If you want to get juicy meat when frying, brush it with mustard several hours before cooking.

The meat will turn out especially tender and soft if you soak it in milk for several hours.

When beating the meat, do it on a board moistened with water.