Making gravy with meat. Cooking gravy for meat: delicious recipes. Gravy for rice with chicken fillet

This article will talk about preparing meat sauces. With the help of gravy you can make any dish, even the simplest one, special and tasty.

There are different types (tomato, vegetable, cream and chicken).

The milk gravy for meat is very tender and original in taste. To prepare this sauce, you will need milk or cream, flour, water, salt and pepper. However, before you start making the gravy, you need to prepare the necessary utensils so that there are no distractions. You should get a saucepan, a bowl, a thick frying pan, a stewpan, a cutting board for meat and vegetables, and a knife.

Pasta sauce

How to prepare for pasta? For preparation you will need:

two hundred grams of meat (the variety is not so important);
two cloves of garlic;
one head of onion;
1-2 carrots;
a tablespoon of flour;
two tablespoons of tomato paste.

Cooking technology

Wash the meat and cut into small pieces.
Then you need to peel and finely chop the onion and grate the carrots.
You need to fry the meat until half cooked, mix with vegetables and continue frying for four minutes.
Then add flour there and leave to simmer in the pan for 2-4 minutes.
Finely chop the garlic, then add water to all the ingredients. Afterwards you should add tomato and finely chopped garlic.
Bring the mixture to a boil, reduce heat.
Then you need to add salt and pepper. Cover the pan with a lid and cook over low heat for fifteen minutes. Sprinkle the gravy with fresh chopped herbs and dill. Let the sauce sit for 3 hours. Then you need to boil the pasta and pour in the gravy.

Creamy gravy recipe

This gravy is suitable for meat. For preparation you will need:

8 fresh tomatoes;
2 tablespoons of heavy cream;
15 grams of butter;
1 onion;
a pinch of basil;
1 teaspoon olive oil;
half a teaspoon of oregano;
2 tsp. Sahara;
3 handfuls of pepper.

Cooking process

Chop the onion and garlic. Fry until golden brown in a frying pan.
Peel washed tomatoes and cut into small cubes. Add to the pan with the remaining vegetables - onions and garlic.
Sprinkle with sugar, basil and oregano, salt and pepper. Wait until the water from the pan evaporates, add oil. Leave on low heat and let simmer for five minutes.

This delicious meat gravy adds tenderness and spice to any dish. It will also make even the simplest lunch unforgettable.

Pork sauce

If you need to please men for lunch, and there is a piece of pork in the refrigerator, then the recipe for a simple gravy with meat is just a godsend for any housewife. The process will not take much time. During cooking, you can cook any side dish, such as buckwheat or mashed potatoes.

To prepare meat gravy you will need:

two large pieces of pork;
two heads of onions;
150 grams of sunflower oil;
½ tbsp. spoons of flour;
200 grams of tomato paste;
spices;
dill and parsley.

Technology for preparing delicious sauce

Cut the washed meat into pieces. Fry in vegetable oil.
Next, you need to pour clean water into the pan, then simmer the meat.
At the next stage of cooking, you need to tackle the vegetables. You need to cut the onion into rings and grate the carrots on a fine grater. Place the vegetables in another pan and sauté.
Slowly sprinkle flour over them and stir twice.
At the last stage, you need to remove the vegetables from the heat.
Place sauté on top of the meat.
Next, you need to fill the tomato paste with water.
Afterwards you should salt the dish and add pepper to it. Pour the stewed meat over the tomato and simmer for a few minutes. When the gravy is almost ready, sprinkle the dish with parsley. Infuse the sauce for exactly fifteen minutes.

Tomato sauce

When there are extra tomatoes in the household, and recently cooked pork is getting cold in the kitchen, then tomato sauce for meat is what you need.

To prepare the sauce you will need:

one onion;
sunflower oil;
two ripe tomatoes;
200 grams of wheat flour;
laurel;
a pinch of sugar;
glass of water.

Process of making gravy

Finely chop the onion into strips. Fry in oil until a crust appears. Add tomatoes or tomato paste to the onions. Stew the vegetables.
Dissolve two bouillon cubes in boiling water. The resulting liquid should be poured over the flour. Mix everything twice. Make sure that no lumps form.
Then pour the mixture over the onion. Carefully mix all the ingredients of the dish and add a bay leaf. Remove the gravy from the heat and let it thicken. This sauce is a great addition to meat dishes such as chops or cutlets.

Meat sauce for rice

Preparing the gravy is not difficult. You don't need expensive components for this. Thanks to this gravy, the familiar white rice will acquire new flavor notes. To prepare the gravy you will need:

three hundred grams of beef;
onions and carrots - one piece each;
two teaspoons of fresh tomato paste;
200 grams of wheat flour;
250 milliliters of water;
caraway;
coriander;
cilantro.

Cooking process

The beef should be cut into small cubes and lightly fried in a frying pan until golden brown.
Fry grated carrots and finely chopped onions on all sides. You can use the same pan in which you cooked the beef. Add tomato paste to the vegetable mixture. Mix everything and slowly add flour.
Next, return the beef to the pan and let the meat simmer over low heat for five minutes. Then you need to pour warm water into the dish and season the sauce with aromatic spices. Leave to simmer over low heat until all the ingredients of the gravy are ready.

Flour based sauce recipe

The gravy for meat and flour is easy to prepare. This recipe is traditional.

To prepare the gravy you will need:

a glass of milk;
1/2 glass of water;
a tablespoon of butter;
salt and pepper;
flour (three pinches, more or less depending on the desired thickness).

Preparation

Pour water into a small saucepan, then milk. Boil. Next you should add the oil. Then you need to add seasonings and salt to the sauce.
Afterwards, take a container and mix the milk with warm water. Stir to remove lumps. Slowly, in a small stream, add flour to the milk.
You need to mix thoroughly. Afterwards, wait until the mixture thickens, cooking over low heat. Everyone chooses the proportions of the thickness of the gravy individually. If flour is not available, it is recommended to use starch to thicken the gravy.

Gravy with chicken meat

Chicken gravy with delicate sour cream goes well with buckwheat. It will give this porridge a spicy taste.

To prepare the gravy you will need:

three hundred grams of chicken fillet;
2 small onions;
seasonings;
a glass of sour cream;
vegetable oil.

Preparing the sauce

Wash the brisket and cut into small squares. Take a frying pan and fry on all sides. The onions need to be peeled and cut finely.
Then you need to wait until the meat begins to turn white, remove the onion from the pan. Then put it on high heat and fry it.
Afterwards, leave to simmer over low heat. Finally, add sour cream and simmer slowly for a couple of minutes. That's it, the sauce is ready.

Conclusion

Now it’s clear how to prepare gravy for meat. We looked at several recipes. We hope that you liked some of them. We wish you good luck with your preparation.

A universal everyday dish that goes well with any side dish of pasta, boiled potatoes, as well as any porridge, is gravy. This dish is easy to prepare, has excellent taste and a delightful aroma. And you can use any meat or mushrooms as a base.

How to make delicious chicken gravy?

Ingredients:

chicken meat (pulp) – 450 g;
onions – 125 g;
carrots – 100 g;
wheat flour – 55 g;
bay leaves – 2 pcs.;
- taste;
salt - to taste.

Preparation

When starting to prepare the gravy, cut the pre-washed and dried chicken meat into slices approximately one and a half to two centimeters in size and place in a frying pan with preheated refined oil. Let the meat brown over high heat on all sides, stirring and transfer to a saucepan or deep saucepan.

Add a little more oil to the same frying pan and add the peeled and chopped onion. Fry it, stirring for five minutes, and then add the carrots cut into small cubes or thin strips and fry for another seven minutes. We transfer the contents of the frying pan to the meat, pour in purified water heated to a boil so that it completely covers the contents and reaches a level of about three centimeters above it. Season the dish with salt, ground pepper and your favorite spices, throw in the bay leaf, and bring to a boil. Reduce the heat intensity to minimum, cover the container with a lid and simmer for forty minutes.

After this, pour in the flour diluted in a small amount of water in a thin stream, stirring continuously and intensively, and let the gravy simmer for another seven minutes.

How to properly prepare pork gravy?

Ingredients:

pork (pulp) – 650 g;
onions – 200 g;
carrots – 150 g;
wheat flour – 55 g;
– 35 g;
bay leaves – 2 pcs.;
black and allspice peas - to taste;
refined vegetable oil;
spices to choose from - to taste;
ground black pepper - to taste;
salt - to taste.

Preparation

We wash any cut of pork loin, dry it thoroughly and chop it into small strips or cubes. Then we place the prepared meat in a deep frying pan, stewpan or cauldron with heated refined oil and let it brown on all sides, remembering to stir periodically. At the same time, in another frying pan, saute the pre-peeled and chopped onion and carrots cut into thin strips in vegetable oil and transfer to the pork. Fry everything together for a couple more minutes, and then add the flour, stirring, add tomato paste and after a minute pour boiling water over everything in a volume of about five hundred milliliters. Stir the contents of the bowl thoroughly for another minute, and then cover it with a lid. Reduce the heat intensity to minimum and let the gravy simmer for thirty minutes.

After that, season it with salt and ground black pepper, throw in black and allspice peas, bay leaves, any spices to your taste and simmer the dish for another fifteen minutes. At the end of the cooking process, add finely chopped fresh herbs, mix and let the dish brew for five minutes.

How to make mushroom sauce without meat?

Ingredients:

fresh mushrooms – 450 g;
onions – 200 g;
carrots – 150 g;
wheat flour – 55 g;
purified water – 375 ml;
sour cream – 75 g;
fresh herbs to choose from - to taste;
refined vegetable oil;
ground black pepper - to taste;
salt - to taste.

Preparation

In a deep frying pan or saucepan with refined malt, sauté the chopped onions and carrots for seven minutes, then add the well-washed and chopped mushrooms and fry everything together for twenty minutes, covering the container with a lid and reducing the heat. Then dilute the flour in a small amount of water, pour the rest of the water heated to a boil into the saucepan and add the flour solution, stirring vigorously. Season the dish to taste with salt and pepper and let it boil for ten minutes. After this, add sour cream and finely chopped herbs, stir, let it boil again, and then turn off the stove and let the gravy brew for ten minutes.

The gravy itself is not an independent dish. But it perfectly complements almost any meal. This tool allows the housewife to skillfully adjust the taste of the main dish. Professional chefs know how important a simple but spicy sauce can be when serving a side dish. In addition, this type of technique can also be used when serving a variety of cereals and vegetable dishes. The gravy adds taste and aroma - a special zest. The simplest side dish can be turned into a hearty and unique dish with the help of sauce.

Gravy Recipes

The products included in this sauce are the simplest. And the technological process of preparing meat gravy can be done even by a housewife without special culinary skills.
You can use any meat: turkey, chicken, pork, rabbit, lamb or beef - whatever suits your taste. It will be original if you combine several types, for example, beef and lamb or chicken with rabbit meat. Pork gravy is ideal for mashed potatoes and pasta.

Classic meat gravy recipe

Products:

meat – 0.6 kg.,
onions – 3 pcs.,
carrots – 2 pcs.,
tomato paste or sauce - 5 tbsp. l.,
purified water or chicken broth - 2 tbsp.,
flour - ¾ tbsp. l.,
bay leaf – 3 pcs.,
sunflower oil – 4 tbsp. l.,
salt,
black pepper.

Preparation:

Peel the onions and carrots. Grate the carrots on a coarse grater and cut the onion into medium cubes.
Rinse the meat thoroughly in cool water and cut into pieces about 2x2 cm.
Pour vegetable oil into a saucepan or deep frying pan and place on the stove until it is hot. The oil must be hot, then the instant formation of a light crust on the meat will preserve all its juiciness.
Place the pieces of meat in hot oil and fry until lightly browned, about 2 - 3 minutes on each side.
When the meat is browned, reduce the heat slightly and add the onion, and after a few minutes the carrots. Simmer everything over moderate heat for about 3 - 4 minutes.
Add tomato sauce or paste, pour in water or broth. Mix everything well. Salt and pepper to taste, add bay leaf.
Wait a bit for the gravy to cook well. To do this, reduce the heat to minimum, cover the saucepan with a lid so that there is a small gap for steam. Simmer the gravy for about 30 - 40 minutes, stirring occasionally.
10 minutes before readiness, add flour to the mixture and mix well so that no lumps form. Serve with a side dish of greens.

When you have very little time, but you urgently need to flavor your mashed potatoes with something, a chicken gravy recipe will help you. The dairy ingredients used in this recipe will make the sauce very smooth, with a creamy flavor that suits the potatoes.
The ingredients for chicken gravy are quite simple. Each ingredient harmoniously complements each other and emphasizes the taste. This gravy is ideal for mashed potatoes, as well as vegetables and rice.

Chicken gravy for mashed potatoes

Ingredients:

chicken fillet – 600 g.,
onion – 1 pc.,
homemade sour cream – 200 g.,
flour – 1.5 tbsp. l.,
vegetable oil – 50 g.,
dill, cilantro – 1 bunch,
Bay leaf,
salt,
freshly ground black pepper.

Preparation:

Rinse the fillet thoroughly in cold water and then cut into medium-sized pieces.
In a frying pan with a thick bottom, fry the fillet for about 5 - 6 minutes on each side until golden brown.
Peel and finely chop the onion, add to the meat and sauté until the onion becomes translucent.
In a clean frying pan, lightly fry the flour until it darkens slightly. After this, sift it through a sieve so that even small lumps do not end up in the gravy, and return it back. Add cream or sour cream and a little purified water to the flour, about 100 - 150 g. Cook over low heat until slightly thickened. It is important not to overcook the creamy gravy.
Pour the sauce over the meat and onions. Add seasonings and finely chopped fresh herbs. Reduce heat and simmer for about 7 - 10 minutes.
Serve hot with a sprig of greens.

The best gravy for buckwheat porridge and spaghetti is mushroom sauce. It is made from wild mushrooms, but the gravy is also good from champignons, so the main ingredient for the next recipe is not difficult to find on the shelves of our stores all year round. Of course, wild mushrooms will make the sauce more flavorful, but this issue can also be solved with a small amount of dried porcini mushrooms, purely for flavor. And if you have a good mushroom broth on hand, even the champignons will make the sauce no less aromatic.

Flavorful mushroom sauce

Ingredients:

mushrooms – 400 g.,
medium onion – 3 pcs.,
medium fat cream – 250 ml.,
flour – 1.5 tbsp. l.,
butter 72% fat – 60–70 g.,
mushroom broth – 250–270 ml.,
salt,
freshly ground black pepper,
olive oil – 30 ml.

Preparation:

Cut the mushrooms into medium pieces and fry in vegetable oil until the juice has completely evaporated.
Peel and finely chop the onion and add to the mushrooms. Simmer the contents for about 5 minutes until the onion becomes transparent but not browned.
Add the flour directly to the mushrooms or first dilute it in a small amount of mushroom broth, and then add to the cream. Stirring, bring the gravy to a boil.
Let stand for about 5 minutes. It should be noted that the mushroom sauce has a pronounced aroma.

Recommendation: do not chop the mushrooms too finely. So they will just get lost in the gravy. It's much better when they retain their integrity. This will make it possible to more clearly sense their taste and emphasize their compatibility with the side dish with which the gravy will be served.

The ideal pasta sauce would be beef gravy. Easy to prepare, a small amount of time spent, and your side dish will radically change both its appearance and taste. Having prepared this sauce several times, you will be able to perfectly adjust it to your taste, find the most subtle and ideal combination of spices for you.

Beef Gravy Recipe

Products:

beef shoulder – 600 g.,
large onions – 3 pcs.,
flour – 2 tbsp. l.,
tomato paste or sauce - 1 tbsp. l.,
vegetable oil – 3 tbsp. l.,
beef broth – 250 g.,
garlic – 3 cloves,
salt,
freshly ground black pepper.

Preparation:

Rinse the meat thoroughly in cold water. Cut into small pieces.
Heat vegetable oil in a thick-bottomed saucepan and fry the meat until golden brown on all sides.
Peel and finely chop the onion and add to the meat. Salt and pepper everything to taste. Fry until the onion becomes transparent.
Add tomato sauce and flour. Mix everything well until a homogeneous mass without lumps is formed. Pour the hot broth evenly into the saucepan, remembering to stir.
Peel the garlic and add it whole, lightly squashing it with the back of a knife. Send the bay leaf there too. Simmer everything covered over low heat until done. This will take about 30 – 40 minutes.
After the beef gravy is ready, remove the garlic and bay leaf; we won’t need it anymore.
Let the sauce sit for about 10 - 15 minutes and you are ready to serve.

Even such a seemingly independent dish as meatballs and cutlets tastes better when served with sauce. Gravy for cutlets is often prepared on the basis of tomato gravy with minor features. It would be correct to prepare such an addition to the dish immediately after frying the cutlets. In the next recipe we will use the fat that usually remains in the pan after frying them. This gravy sauce is a gravy without meat, because it is served with a meat dish.

Spicy gravy for cutlets

Products:

tomato paste – 70 g.,
fat or butter – 15 g.,
purified water – 250 g.,
medium onion – 1 pc.,
wheat flour – 1 tbsp. l.,
salt and freshly ground black pepper,
seasonings and dried herbs to taste.

Preparation:

Peel the onion and finely chop. Fry it until golden brown in the same frying pan in which the cutlets were fried. There remains enough fat and juice that we need. If it is still not enough, add a small amount of butter.
Add tomato paste and flour. Mix everything thoroughly.
Pour water into the mixture in a thin stream. Stirring constantly to prevent lumps from forming. Add salt and pepper to taste. Add spices.
Stirring, simmer the gravy for about 7 - 10 minutes. Serve with side dish and cutlets.

A simple and delicious addition to main meat and vegetable dishes is tomato sauce. Entire articles have been written about the beneficial properties of the main ingredient, tomato. The main advantage of this vegetable is the presence of a substance such as lycopene. It prevents the appearance of cancer cells in the human body. In addition, fresh tomato gravy is a low-calorie product, since only vegetables are used for preparation. It is prepared easily and quickly.

Fresh tomato sauce

Products:

ripe tomatoes – 2–3 pcs.,
leek – 1 pc.,
refined oil,
flour – 1 tbsp. l.,
sugar – 1 tsp,
salt,
pepper,
Bay leaf,
vegetable broth – 220 ml.

Preparation:

Lightly cut the tomatoes on the “spouts” with a knife, place them in a bowl and pour boiling water over them. The water level should be higher than the fruits themselves. After 2 - 3 minutes, drain the hot water and immediately pour in cold water. The skin of tomatoes can be easily removed due to temperature changes. When the tomatoes are peeled, skip or finely chop.
Peel the onion, chop finely and sauté in a small amount of vegetable oil. Add chopped tomatoes to the onion. Boil this mixture for several minutes.
Dissolve the flour in a small amount of warm broth. Make sure that all the lumps are rubbed out. If it doesn’t work, rub this mixture through a sieve and add the remaining broth.
Slowly add the diluted flour mixture into the tomato mixture and stir. Salt, pepper, add bay leaf and finely chopped fresh herbs.
Cover the sauce with a lid and simmer for a few more minutes. Turn off the heat and leave to infuse. If you think the gravy is too thin, don't worry, it will thicken as it cools.
Good tomato sauce goes perfectly with meat and fish cutlets and meatballs.

The technological process for preparing the gravy is very simple. Therefore, when preparing such additions to main dishes, the recipe is especially important. Many cooks tell you how to prepare the gravy so that it enriches the main dish with its taste.

The general rule regarding quality remains the same in the preparation of gravy. It is important that the meat is fresh and without streaks. Its fat content is regulated by each housewife individually, but remember, if you choose too fatty pork, for example, the gravy may turn out to be too viscous.

Flour is an essential ingredient in many gravy recipes. It is what gives thickness to the liquid components of the sauce. You can also use cornstarch instead of flour, but in smaller quantities.

It is extremely important to prepare the gravy recipe for cutlets in the same container in which they were fried. This will minimize the ingredients for the sauce itself and provide a bright, harmonious taste.

If you are afraid to add flour directly to the pan due to the formation of lumps, you can first dilute it in a small amount of hot water or broth, and then add it to the saucepan.
If you do get lumps, you can break them up with a whisk or blender.

Tomato paste, thinner sauce and tomatoes are quite interchangeable. Of course, if you are preparing the sauce from the tomatoes themselves, then it is not advisable to replace fresh vegetables with store-bought pasta. In all other cases this is quite acceptable.

When preparing chicken gravy, it is important to remember that chicken goes perfectly with garlic and curry seasoning, and sweet paprika can give it a pleasant color and sweet taste.

Remember that spices are good, but the main thing is not to overdo it. Otherwise, they will simply interrupt the taste of meat and other ingredients of the recipe.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pasta is loved by most people who try this side dish. It goes well with cutlets and sausages, but pasta with gravy is the dish that won the hearts of tasters. Culinary experts have come up with many options for seasonings. What is involved in making pasta sauce? There are recipes with mushrooms, meat, vegetables, cheese.

How to make pasta sauce

It’s not enough to cook pasta correctly, you also need to season it deliciously. Pasta sauce will help diversify the dish and give it a completely different taste. Mushroom, tomato, cheese dressing will only improve the finished dish (spaghetti, noodles). Sauce and gravy should not be confused: the former, in comparison, has a thinner consistency and a less rich taste. If the dressing turns out to be too watery, then it needs to be thickened with flour or starch during cooking.

Many dressings are suitable for a hearty, nutritious lunch based on different ingredients. There is even a meatless pasta sauce that will appeal to people who have given up this product. Types of thick seasoning:

Meat (from chicken, beef, pork, veal, lamb).
Vegetable sauce for pasta (tomato, carrot, zucchini, pepper, vegetable mix).
Mushroom (you can use champignons, porcini mushrooms, combine them with vegetables or meat).
Prepared on the basis of dairy and fermented milk products (cream, milk, sour cream).

A few nuances to make a good dressing:

Marinate meat before frying or braising. This way you will achieve good saturation of chicken, pork, beef with spices or softening of the fibers so that the meat product is as tender as possible.
Remove skin, bones, and fatty layers from meat.
Don't try to mix a lot of fermented milk products, otherwise you will end up with a sour mixture.

How to make pasta sauce with tomato

A bright and rich tomato dressing that goes well with the spaghetti you've prepared for any meal. What to take:

tomatoes – 4-5 pcs.;
onion – 1 pc.;
clove of garlic – 3 pcs.;
ketchup (juice or tomato paste) – 2 tbsp. l.;
sunflower oil – 3 tbsp. l.;
any red wine – 2 tbsp. l.;
sugar – 1 tsp;
salt;
pepper;
parsley.

Step-by-step instructions on how to prepare pasta sauce:

Peel the onion, chop and fry in a frying pan with sunflower oil.
Add chopped garlic and parsley to the onion and cook until they soften.
Scald the tomatoes with boiling water, remove the skin. Mash or puree with a blender.
Add the tomatoes to the vegetables in the pan. Simmer the mixture for 10 minutes.
Add ketchup and all the spices and leave to simmer for another 10 minutes. Pour in the wine at the very end.

How to make pasta sauce from sour cream

Delicate sour cream dressing with the addition of chicken is an excellent option for a hearty lunch. What ingredients are needed:

chicken breast meat or pork – 300-400 g;
onion – 1 pc.;
clove of garlic – 2 pcs.;
flour – 2 tbsp. l.;
water or chicken broth – 50 ml;
sour cream - 1 tbsp.;
basil;
salt and pepper.

Pasta sauce recipe step by step:

The choice of meat depends on how nutritious the dressing you want. Chicken or pork is cut into strips and browned in a frying pan.
The onion is finely chopped and added to the meat. After the vegetable has become golden, add flour and let the whole mixture simmer.
When the composition has acquired a caramel color, add water. Stir everything and close the lid. Simmer everything for 15 minutes.
Pour in the sour cream and at the same time add the herbs and all the spices specified in the recipe. Remaining cooking time is 5 minutes. Do not overheat the gravy so that the taste of the greens does not disappear and the aroma is not lost.

Delicious sauce for pasta with milk

A simple version of the dressing is prepared quickly, it is not too expensive financially, all the ingredients are often found in every home. The seasoning goes well with spaghetti. Take this set of ingredients:

milk – 1.5 tbsp;
butter – 50 g;
flour – 2 tbsp. l.;
salt.

Step by step instructions:

Heat the melted butter in a saucepan.
Add flour, stir and fry until it turns golden brown.
After this stage, pour in all the milk and mix very thoroughly until the mass is smooth. Make sure that there are no lumps in the mixture and that a good dense structure is maintained.
After boiling, add salt and stir. The finished dressing can be served with dishes and enjoyed.

Vegetable sauce for pasta

A brightly flavored seasoning that everyone will love. Vegetable gravy is an option that is suitable even for vegetarians. What you need for vegetable dressing:

tomatoes – 400 g;
onions – 2 pcs.;
bell pepper – 3 pcs.;
zucchini – 1 pc.;
pumpkin – 100 g;
ketchup (tomato paste, thick juice) – 2 tbsp. l.;
olive oil – 3 tbsp. l.;
aromatic spices (rosemary, black pepper, basil, garlic, thyme, dried garlic) - to taste.

Recipe.

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

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

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

What do you need to make meat gravy?

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

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

1. Homemade recipe for meat sauce for pasta

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

Ingredients:

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

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

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

2. Pork gravy recipe

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

Ingredients:

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

The recipe for pork gravy is prepared as follows:

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

3. Easy Chicken Gravy Recipe

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

Ingredients:

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

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

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

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

4. Homemade recipe for gravy for buckwheat porridge

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

Ingredients for vegetable version:

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

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

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

Ingredients for the meat version:

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

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

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

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

5. Original recipe for meat gravy with rice

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

Ingredients:

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

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

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

6. Country recipe for liver gravy

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

Ingredients:

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

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

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

7. Beef gravy according to a special recipe

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

Ingredients:

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

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

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

8. Recipe for chicken gravy with mashed potatoes

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

Ingredients:

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

The chicken gravy for mashed potatoes is prepared as follows:

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

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