How to make meat with gravy in a frying pan. Recipe for delicious gravy with meat
The taste and aroma of meat gravy is familiar to many from childhood. If you haven’t forgotten them and want to refresh your memory and get gastronomic pleasure, then try preparing such a dish with your own hands.
What is gravy?
Gravy is a type of liquid seasoning and sauce. It is prepared on the basis of the juice released during the heat treatment of the main product, with which it is usually served, acting as an addition to a hot dish and an additive to a side dish. Gravy can be made from any type of meat, as well as fish or vegetables. But the most popular are the hearty meat ones, which were often served in Soviet canteens, kindergartens and schools.
Good to know: Flour or starch is usually added to gravies to thicken them. But the composition may also contain other additives, for example, onions, tomato paste, carrots, and various spices.
How to cook?
How to deliciously prepare such a familiar dish from childhood as meat gravy? Below are several methods that even novice housewives can handle.
Beef gravy
The most popular and beloved by many gourmets is the aromatic beef gravy. To prepare it you will need:
- 500-600 g beef pulp;
- two full glasses of water;
- large onion;
- carrot;
- three tbsp. l. tomato paste;
- two tbsp. l. flour;
- about four or five tbsp. l. vegetable oil;
- tsp salt;
- third tsp ground red pepper;
- a small pinch of paprika;
- a bunch of parsley.
Preparation:
- Take care of the meat. It must be thoroughly washed, dried and cut into medium-sized pieces.
- Prepare the vegetables: after peeling, either chop the onion or cut it into thin half rings. Wash the carrots, peel and grate on a medium or coarse grater.
- Heat the oil in a frying pan, place the meat in it, and immediately add the carrots and onions. Fry all the products over low heat until the meat lightens in color and the vegetables become soft (the onions should become almost transparent).
- Now add tomato paste and water to the remaining ingredients (you can pre-mix these ingredients). At the same stage, add flour, and it is advisable to sift it.
- Cover the frying pan with a lid and simmer everything over low heat for about twenty to twenty-five minutes.
- While the dish is cooking, wash and chop the parsley.
- Five minutes before the gravy is ready, put the spices and salt in the frying pan and mix everything.
- At the very end, add fresh herbs.
- The bright and aromatic beef gravy is ready, you can serve it.
Pork gravy
You can also safely prepare gravy from pork, and such meat is more affordable. But choose lean parts, fat will be superfluous. Here's what you'll need:
- 600 g pork;
- two onions;
- two bay leaves;
- a pinch of ground black pepper;
- about three tbsp. l. vegetable oil;
- Art. l. flour;
- water;
- salt to taste.
Instructions:
- The meat must be washed and dried, then cut into small pieces of approximately the same size.
- Peel the onion, chop it or chop it in another way, for example, cut it into half rings.
- Heat the oil well in a frying pan, increase the heat and fry the pork until golden brown. This way it will acquire a beautiful color and retain the juice inside.
- Then add the onion to the pork. The heat can now be reduced to prevent the meat and onions from burning. Fry them for about five to seven minutes.
- Next, pour in water so that it almost completely covers the meat.
- Simmer the onion and pork under the lid for half an hour over low heat.
- Five minutes before turning off the stove, place bay leaves in the pan, add flour, pepper and salt. Stir all ingredients.
- Remove the container from the heat. But don’t remove the lid: let the gravy brew. After about half an hour, the bay leaves can be removed.
Chicken gravy
If you like lighter dishes, you can make chicken gravy. Prepare:
- 500-600 g chicken fillet;
- two onions;
- a glass of water;
- large carrot;
- four tbsp. l. vegetable oil;
- seven st. l. heavy cream;
- couple of st. l. flour (can be replaced with starch);
- dill;
- salt.
Process description:
- After washing and drying, the chicken fillet should be cut into approximately equal medium-sized pieces. Prepare the onion immediately: peel it and chop it quite finely, for example, chop it. Carrots should be grated after washing and peeling.
- Heat the oil in a frying pan or other thick-bottomed container. Place the chicken along with carrots and onions, fry them until lightly browned over medium heat for about seven minutes.
- Pour in water and simmer the dish covered for twenty minutes.
- Add the sifted flour, stir it thoroughly and cover the pan again with a lid.
- After ten minutes, pour in the cream and add salt.
- Wash and chop the dill and add it to the gravy at the very end. Remove the pan from the stove.
- Let the dish sit for about twenty minutes and serve.
How to submit?
The gravy is served exclusively hot and preferably fresh, although you can heat it in a frying pan or microwave. It will be an ideal addition to pasta, mashed potatoes, buckwheat, rice and any other side dish. The meat will act as the main hot dish: it is placed on a plate, and the liquid is poured over the entire portion.
Advice: do not serve gravy with complex, multi-ingredient and exotic side dishes. It is combined with simple dishes and performs the function of improving and transforming their taste, so it can simply get lost in a gourmet dish or even ruin it.
- It is important to choose high-quality and fresh meat: only it will release a sufficient amount of juice and have a pleasant aroma that complements the gravy.
- Give preference to the best parts of the carcass and use mainly the flesh without fat and veins: the gravy cannot be overly fatty, and the meat should soften during cooking. So, you can use a shoulder, ham or tenderloin.
- Any recipe can be supplemented using your favorite spices, for example, marjoram, turmeric, cumin, curry, cumin, ginger, cloves, thyme. Such seasonings will add piquancy to the gravy and make it even more aromatic.
- There is no need to cut the meat too thin, otherwise during frying it may dry out and lose all its juiciness. Stick to medium-sized pieces.
- You should not increase the amount of thickener, the role of which is played by starch or flour: the gravy should remain quite liquid and resemble a sauce in consistency. As a rule, there are approximately two tablespoons of thickening component per 500 ml of liquid.
- You can add different components to the gravy, for example, vegetables, mushrooms, sour cream, cream or milk, soy sauce. But still, there should not be too many of them, since the dish must remain meaty, so the taste of the main component cannot be lost against the background of others and dissolved.
- For frying, use refined, odorless vegetable oil to preserve the natural flavor of the meat and not spoil it.
- When cooking, you can use not only a frying pan, but also another container, preferably with a thick bottom, on which the ingredients will not burn and dry out.
If you want to remember the taste of childhood, be sure to try making meat gravy, choosing your favorite cooking method. This dish will definitely please everyone, even children!
Meat gravy goes well with virtually any side dish. It can be served with mashed potatoes or peas, boiled pasta, buckwheat and rice. Meat gravy is appetizing and satisfying. Having cooked meat gravy for dinner, you can easily feed the whole family. You can take it in a container to work as lunch (if it is possible to warm up the food). Prepare gravy It is permissible from any available meat.
You will need
- 1. 500 g meat (chicken
- pork
- beef).
- 2. 3-4 tablespoons of prepared mustard.
- 3. 2 large onions.
- 4. 2 tablespoons of flour.
- 5. 2 glasses of boiled water.
- 6. Salt
- pepper
- bay leaf
- green.
- 7. Sunflower oil or margarine.
- 8. Frying pan.
- 9. Thick-walled pan.
Instructions
1. Rinse the meat, cut into small pieces, roll in mustard, fry in a frying pan in sunflower oil or margarine until approximately done. Transfer the meat to a thick-walled saucepan.
2. Chop the onion, grate the carrots, fry. Transfer the vegetables to the pan with the meat.
3. Add bay leaves and peppercorns to the meat and vegetables in the pan, cover with water and simmer for approximately 30 minutes.
4. Dissolve the flour in a small amount of cold water, stir so that there are no lumps.
5. Add herbs and diluted flour to the meat and bring to a boil. Add some salt. Put it out meat gravy stirring for another 5 minutes.
6. Serve to the table gravy together with a fiery side dish. Bon appetit!
An appetizing and fragrant meat gravy will be a necessary addition to your dishes of boiled rice, boiled potatoes or mashed potatoes. It will take you some time to prepare, but it is truly worth it.
You will need
- beef (brisket or shoulder) - 600g;
- onions – 2 pcs.;
- carrots – 1 piece;
- flour – 1-2 tbsp;
- tomato paste – 4-5 tbsp;
- dry or semi-dry white wine – 100ml;
- vegetable or olive oil – 2 tbsp;
- ground black pepper
- bay leaf;
- dried herbs – dill
- parsley
- rosemary (to taste)
Instructions
1. Thaw the meat; if it was frozen, rinse it under cold running water. Dry lightly with a towel or paper napkin. Trim the meat from films and tendons. Cut the meat into pieces of 25-30g. Pour 4 cups of water into a saucepan, lightly add salt and bring to a boil. Place the meat slices into boiling water. Cook for about 30 minutes, periodically skimming off any foam that forms.
2. Peel the onion and finely chop it. Peel the carrots and grate them on a fine grater. Heat vegetable oil in a frying pan. First fry the carrots until golden brown, then add the onion. Fry the vegetables together, stirring occasionally, for about 10 minutes.
3. Remove the cooked meat from the pan with a slotted spoon onto a plate and let it cool slightly. Pass the cooled meat through a meat grinder with a large attachment or grind it in a food processor. Place the resulting minced meat in a frying pan with vegetables and lightly fry. After this, add tomato paste into the pan and mix everything evenly. Fry everything together for a few more minutes. Later, add dry or semi-dry white wine to the vegetables and minced meat and mix everything thoroughly. After a few minutes, add flour, mix everything again and simmer for another 2 minutes. Spoon the resulting mixture into the hot meat broth and stir. Add salt, black pepper, bay leaf, bring the gravy to a boil and cook over low heat for about 10 minutes, stirring occasionally. 5 minutes before readiness, add dried herbs to the gravy. Cover the pan with a lid and leave to simmer over low heat. Meat gravy is perfect for boiled rice, pasta, potatoes or mashed potatoes.
Video on the topic
Useful advice
Instead of beef, you can use pork - shoulder, front leg, brisket, neck. You can also make mixed gravy from beef and pork.
Onion and sour cream sauce is a charming addition to meat dishes. A delicate sour cream base gives meat deliciousness and great taste. Your household and guests will greatly appreciate this addition to the main meat dish.
You will need
- 4 huge onions
- 250 gr. sour cream
- 3 tablespoons flour
- 1 glass of water
- 0.5 cups meat broth
- ground black pepper
- vegetable oil for frying
- green
Instructions
1. Peel the onion and finely chop it.
2. Lightly fry in oil.
3. Reduce the heat to low, pour the broth over the onion, cover with a lid and simmer for 20 minutes. The onion should simmer until it is approximately mushy.
4. Add flour, salt and pepper to sour cream. Mix everything thoroughly until smooth, so that there are no lumps.
5. Add warm water to the sour cream mixture, stirring continuously. Stir until smooth.
6. Pour the sour cream into the onion, add heat and stirring continuously, bring to a boil.
7. Turn off and add to gravy green.
8. The gravy can be prepared either separately or with stewed meat.
9. 20 minutes before the meat is ready, add the onion, add broth and simmer.
10. After this, add sour cream sauce and bring to a boil.
11. Onion-sour cream sauce for meat ready. Have a nice appetite.
Video on the topic
Meat gravy is a beautiful way to make everyday quick meals appetizing and nutritious. It can be prepared from any meat, and the addition of cream, herbs and spices transforms gravy into a full-fledged dish with sauce, perfect for any side dishes.
You will need
- 500 g pork tenderloin;
- 1 onion;
- 1 carrot;
- 300 g Brussels sprouts;
- 1 bunch of greens;
- 250 ml cream (30%);
- 1.5 tbsp. l. flour;
- 2.5 tbsp. l. vegetable oil;
- 2 tbsp. l. butter;
- garlic
- pepper.
Instructions
1. Rinse the pork tenderloin in cold running water, pat dry with a paper towel, and cut into small slices. Take a small cast iron cauldron or frying pan, pour 0.5-1 tablespoon of vegetable oil on the bottom, heat and lightly fry the pork.
2. Wash and peel the carrots and onions, finely chop them, heat 1 tablespoon of vegetable oil in a frying pan, add the onions, fry until light golden brown, remembering to stir. Add carrots and fry vegetables until tender.
3. Wash and dry the Brussels sprouts, cutting off any damaged parts if any. Simmer it with a small amount of vegetable oil until it becomes soft, but does not lose its shape (until half cooked). If the heads of cabbage are huge, then cut the whole head into two or four parts.
4. Melt 2 tablespoons of butter in a separate frying pan, add 1.5 tablespoons of sifted wheat flour, and fry it over medium heat, stirring continuously until it becomes golden brown and has a uniform consistency.
5. Add 250 milliliters of cream of 20-30% fat to the fried flour and simmer, stirring, until the sauce thickens. Make sure that no lumps form from the flour. Remove the pan from the heat.
6. Thoroughly wash and dry the greens, chop them finely, stir into the creamy sauce while it is still hot and cover the pan with a lid. The sauce should simmer for 10-15 minutes. When it cools a little and becomes warm, pour it into a large bowl and lightly beat with a blender. You can add garlic, salt, pepper or other spices to taste.
7. Pour the sauce over the meat, add fried carrots and onions, salt, pepper, add spices to taste, mix well and place the frying pan on low heat. Place the Brussels sprouts on top of the sauce, stir carefully so as not to damage the sprouts, and simmer until tender.
Video on the topic
An appetizing and quick recipe for making gravy with meat and vegetables. It will complement any side dish well: pasta, cereals or potatoes. You can change the ingredients in the recipe as you wish.
You will need
- – 500 grams of pork;
- – 200 grams of thick sour cream;
- – 50 grams of any tomato paste or ketchup;
- – 1 scarlet bell pepper;
- – 3-4 cloves of garlic;
- – 1 huge carrot;
- – 1 onion;
- – sunflower oil;
- – ground black pepper;
- – salt to taste.
Instructions
1. Prepare vegetables - wash and peel scarlet bell peppers, garlic, carrots and onions. All these products can be crushed using any convenient methods. The larger the pepper slices, the more obvious it will be felt in the finished dish.
2. Add all the chopped vegetables to the frying pan, add a little sunflower oil to them and lightly fry them. If you don’t have any of the products listed at home, you can safely replace it with another one. For example, use tomatoes instead of red bell peppers. This way the housewife will be able to experiment and find new and exciting tastes.
3. Rinse the pork under cold running water, beat it with a special hammer, cut into small slices, salt and pepper on all sides, and then add to the vegetables. There is no need to turn off the fire. Next, you need to carefully fry the vegetables together with the pork until the red bell pepper is soft and the meat is half cooked.
4. Add sour cream, tomato sauce or ketchup, as well as a small amount of boiled water, to the pan with meat and vegetables one by one. The liquid should completely cover the food in the pan. Next, the dish should be thoroughly mixed, add salt and pepper to taste, cover with a lid and leave to simmer over low heat for 15-20 minutes.
5. The resulting thick, fragrant meat gravy with vegetables goes well with just about any side dish. It can be served with rice, buckwheat and other cereals, pasta, stewed vegetables or potatoes. If desired, the dish can be decorated with fresh herbs on top.
Video on the topic
Pay attention!
If the scarlet pepper is not thoroughly fried together with other vegetables, then it will not have time to soften, which means it will have an annoying crunch in the finished gravy. It is very important to monitor the degree of its readiness.
Useful advice
The more thoroughly the meat is beaten, the more tender and soft it will be in the finished dish.
Meatballs are small balls of minced meat coated in flour. In addition to meat, cereals, vegetables, and spices are added to the minced meat. The meatballs are served with the fragrant gravy in which they were stewed.
You will need
- For meatballs:
- - 0.5 kg of beef pulp;
- - 100 g of white bread;
- - 100 ml milk;
- - 1 clove of garlic;
- - 1 onion;
- - 1/4 cup pine nuts;
- - 1 egg;
- - 2-3 tbsp. spoons of flour;
- - vegetable oil;
- - salt
- ground black pepper to taste.
- For the cream cheese sauce:
- - 2 glasses of cream (fat content 9%);
- - 100 g cheese;
- - 3 sprigs of dill and parsley.
- For the sweet and sour sauce:
- - 2 onions;
- - 2 carrots;
- - 1 tbsp. spoon of flour;
- - 1 tbsp. spoon of tomato puree;
- - 1 bay leaf;
- - 4 pcs. prunes;
- - 50 ml sour wine;
- - ground black pepper
- black peppercorns
- sugar
- salt to taste.
- For the tomato sauce:
- - 1 onion;
- - 1 carrot;
- - 1 bell pepper;
- - 1 tomato;
- - 1 teaspoon of flour;
- - 3 tbsp. spoons of tomato paste;
- - 1 glass of water or broth;
- - salt
- sugar
- spices to taste.
Instructions
1. Wash and dry the meat. Cut it into small pieces and pass through a meat grinder or grind in a blender until minced.
2. Peel the onions and garlic. Finely chop the onion. Pass the garlic through a garlic press. Fry the pine nuts in a preheated frying pan without oil for 4 - 5 minutes, stirring continuously. Grind the nuts into fine crumbs. Soak the bread in milk and squeeze a little.
3. Place the minced meat in a bowl. Add onion, garlic, pine nuts and soaked bread. Add salt and pepper to taste, beat in the egg. Knead thoroughly until smooth.
4. Roll the minced meat into small balls with a diameter of 3.5 - 5 cm. Roll each one in flour. Heat vegetable oil in a frying pan with high sides and fry the meatballs on all sides for 2 minutes.
5. Pour the prepared sauce into the pan with the meat balls. Simmer over low heat without a lid for about 10 minutes, turning the meatballs periodically. Serve ready-made meatballs with cereals, vegetables, and pasta. Pour the gravy left over from stewing on top.
6. Creamy cheese sauce. Wash the greens and chop. Grate the cheese on a fine grater. Heat the cream, but do not bring it to a boil. Add cheese and herbs. Beat the mixture thoroughly.
7. Sweet and sour sauce. Finely chop the onion. Chop the carrots. Cut the prunes into slices. Fry onions and carrots in vegetable oil until golden brown. Add a spoonful of flour, tomato paste and prunes. Simmer for about 5 minutes. Pour wine into the sauce. Add sugar, salt and spices. Boil the sauce for another 2 - 3 minutes.
8. Tomato sauce. Cut the onion and bell pepper into small cubes. Grate the carrots and tomatoes. Fry onions and carrots in vegetable oil. Add pepper, grated tomato and tomato paste. Dissolve flour in water and combine with sauce. Simmer for about 3 minutes. After this, pour in water or broth. Add spices and bring to a boil.
Meatballs with thick gravy and a side dish of fragrant mashed potatoes are an authentic taste of childhood. Such a primitive, but appetizing and useful dish can be prepared even now in order to please the whole family.
Ingredients needed to make meatballs:
– 0.5 kg of minced meat (mixed is allowed);
– 1/4 cup round rice;
– medium bulb;
– 1 tbsp. spoon of sour cream, flour and tomato. pastes;
– salt, bay leaf.
Prepare meatballs with gravy:
1. Boil rice in plenty of water until half cooked, drain and rinse.
2. Pass the onion through a meat grinder and mix with minced meat, add salt.
3. Add cooked rice to the minced meat, mix everything well, form small meatballs.
4. The meatballs must be carefully rolled in flour and placed in a heated frying pan with oil with high walls.
5. Fry them on both sides, then add a glass (or a little less) of hot water, a little salt, and a mixture of sour cream, tomato paste and the remaining flour.
6. Mix the gravy thoroughly, add a bay leaf and leave to simmer under the lid for 15 minutes.
7. Such meatballs can be served with any side dish - boiled rice or buckwheat, mashed potatoes, as well as stewed or boiled vegetables. Meatballs with gravy also go very well with all kinds of pasta.
Pay attention!
After adding flour to the gravy, it must be stirred more often so that the flour does not begin to stick to the bottom of the pan.
Useful advice
If during the preparation of meat gravy a large part of the water has boiled away and a lot of sauce is needed, add hot water to the pan. Don't forget to add salt to the dish.
Gravy is the popular name for sauce. The main purpose of this magnificent culinary invention is to give food special juiciness and rich taste. There are a huge number of gravy recipes that can be used for meat and meat products. Sour cream sauces are very popular, making the main dish soft and tender, as well as amazing mixtures of vegetables, herbs and spices.
Meat gravy recipes
How to make sour cream sauce for meat
Sour cream with a fat content of 20–30% (1 l);
Soft butter (2 tablespoons); - premium wheat flour (2 tablespoons); - table salt and freshly ground black pepper to taste.
Boil the sour cream over low heat in an enamel or cast iron bowl, stirring constantly. Heat a dry frying pan, quickly fry the sifted flour in it, then reduce the heat and add the butter while stirring constantly. The flour should acquire a golden color. If small lumps form, dilute the resulting mixture with a small amount of cold milk, strain, then place again in the pan and heat.
Carefully pour hot sour cream into the toasted flour mixture in small portions, season with salt and pepper to your taste and mix everything thoroughly. Bring the sauce to a boil and serve hot. This sour cream mixture can be added not only to meat dishes, but also to fish, appetizers, and vegetables.
The finished gravy can be served in a separate bowl with fried or boiled meat and minced products, or pour it over the dish. In addition, sauces are often used for stewing or baking foods.
Tomato sauce for meat dishes
A tomato-based sauce is great for minced meat dishes, such as meatballs. You can pour it over the side dish; You can also place meat balls in it and bake in the oven or cook the meat until cooked in a deep frying pan. For a simple tomato sauce you will need:
Tomato paste (2 tablespoons); - onion (1 head); - carrots (1 pc.); - refined vegetable oil (2 tablespoons); - sour cream with 20% fat content (2 tablespoons); - spices, herbs and herbs to taste.
Finely chop the onion and grate the carrots. Place the chopped vegetables in a cast iron frying pan and fry in vegetable oil (sunflower or olive) until they turn golden. Add tomato paste diluted in two glasses of boiled water to the bowl, then spices and herbs (for example, granulated sugar, a mixture of peppers, bay leaf, oregano). Let the gravy simmer for 2-3 minutes. over low heat, add sour cream and after 3 minutes. turn it off. The sauce is ready to eat. Before serving, sprinkle fresh chopped herbs on it.
An article about how to prepare delicious gravy from meat, fish and vegetables.
- Our ancestors began preparing gravy for meat and fish a long time ago.
- At first the gravy was very simple - the juice released from the meat when it was cooked.
- Over time, housewives learned to prepare different sauces for main courses using broth or water.
How to properly prepare gravy?
Delicious gravies made with meat and vegetable broth, milk, cream and water- Modern housewives cook many different gravy: with meat, vegetable, mushroom broth; water, milk and cream. To thicken the gravy, add flour or starch.
- To improve the taste, add to the gravy: garlic, onion, parsley and dill, black and allspice, nutmeg, ginger or ready-made seasonings.
- The flour is fried in oil or a dry frying pan, and then gradually diluted with hot water and stirred so that there are no lumps.
Country style gravy
Recipe:
- Melt in a frying pan 2 tbsp. spoons of butter, add to it 1 tbsp. spoon with flour on top, fry until golden brown.
- Pour into flour 1 glass each of milk and chicken broth, stir, salt, pepper, let simmer for 10 minutes, sprinkle chopped dill, parsley, and turn off the fire.
Sour cream sauce
Recipe:
- Melt in a frying pan 2 tbsp. spoons of butter and fry a little 1 small onion, finely chopped.
- Add 1 tbsp. spoon of flour and fry until golden brown.
- We dilute 2 cups vegetable broth, stir.
- Add half a glass of sour cream, salt, pepper and other spices as desired.
- Boil for 10 minutes, add green and turn it off.
We will prepare the next 2 gravies for the meat.
![](https://i1.wp.com/heaclub.ru/tim/e84ff705a1053082f2b3f43a6323a41c.jpg)
Spicy gravy
Recipe:
- my 100 g horseradish and grate it.
- Add to the grated horseradish 2 drops of vinegar.
- On 40 g butter fry a little 2 tbsp. spoons without top of flour.
- Fill in half a glass of meat broth, stir and bring to a boil.
- Add horseradish 150 g sour cream, salt and ground pepper to taste, mix.
- 2 raw yolks beat, heat, but do not boil, otherwise they will curl, and add to the gravy, mix again.
Red wine sauce
Recipe:
- To the juice (1 glass) in the frying pan where the meat was fried, add 1 teaspoon flour, and stir.
- Pour in 100 ml beef broth, half a glass of red wine, salt to taste, and simmer over low heat until thickened (5-10 minutes).
- Remove from heat, strain and serve with meat.
The gravy that Serve with rice, vegetable and fish cutlets.
Sweet and sour sauce with raisins and wine
Recipe:
- On 3 tbsp. spoons of butter fry 2 tbsp. spoons of flour and 1 onion, finely chopped.
- Add hot water and stir; There should be enough water so that the gravy is of medium thickness.
- Add salt, ground pepper, 1 glass of wine, 1 glass of lemon juice, 2-3 teaspoons of burnt sugar and granulated sugar so that the gravy tastes sweet and sour.
- At the end we add half a cup of raisins, bring to a boil.
This gravy is suitable for any dishes, besides, it can dress salads.
Lemon sauce with herbs
Recipe:
- Mix 4 tbsp. spoons of parsley and dill, 2 tbsp. spoons of green onions, salt and ground pepper.
- Fill in 250 ml cream and 1 tbsp. spoon of lemon juice, mix everything and the gravy is ready.
This gravy will do for grilled meat, poultry, kebabs.
![](https://i0.wp.com/heaclub.ru/tim/c65fec7c271efe4982ad29a8616e6112.jpg)
Ginger sauce
Recipe:
- Putting it together 1 tbsp. spoon of lemon juice and soy sauce, 6 tbsp. tablespoons vegetable oil.
- Add half a teaspoon of minced ginger and 1 clove of garlic, also chopped up.
- The gravy is ready.
Delicious pork gravy recipe
![](https://i2.wp.com/heaclub.ru/tim/a1420037b8f2d204e0067cb83ee4b402.jpg)
Pork gravy goes with different side dishes: porridge, mashed potatoes, pasta.
Pork sauce with sour cream
Recipe:
- 400 g pork cut into small pieces and fry in a heated frying pan with 4-5 tbsp. spoons of pork fat until golden brown.
- 1 small onion finely chop, add to the meat along with 2 tbsp. spoons without top of flour, and also fry the onion and flour until golden brown.
- We dilute 2 glasses of water, stirring.
- Add to the gravy 1 cup sour cream, salt, ground pepper and other spices as desired.
- Simmer under a closed lid until the meat is cooked.
- If the gravy is thick, add more hot water and dilute it to the desired consistency.
- At the end of the gravy, sprinkle with herbs and turn off the heat.
Note. If instead of sour cream you add a few tablespoons of tomato paste to the gravy, then you will get tomato sauce.
Beef gravy recipe
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Beef gravy works well to boiled potatoes and mashed potatoes, various cereals.
Beef gravy
Recipe:
- Beef pulp (500 g) cut into thin slices and fry on 1 tbsp. spoon of vegetable oil.
- When the liquid has evaporated, add it to the meat. 1 small finely chopped onion, 1 tbsp. spoon of flour and continue to fry, stirring all the time.
- Then we add 1-2 tbsp. spoons of tomato paste or a few finely chopped tomatoes without skin, simmer for 1-2 minutes.
- Add 2 glasses of water and stir until the gravy is smooth, salt, pepper and simmer until the meat is done.
Chicken gizzard gravy, recipe with photo
![](https://i2.wp.com/heaclub.ru/tim/02cc9470e0c4993df0751e9167806ecd.jpg)
You can make a delicious gravy from chicken gizzards. The stomachs cook quickly. This gravy will work for pasta, various cereals and mashed potatoes.
Note. Chicken gizzards should not be boiled or stewed for a long time, as if cooked for a long time they will lose their juiciness and the finished dish will be dry and tasteless.
Chicken gizzard gravy with bell pepper
Recipe:
- Let's take it chicken gizzards (500 g) and cut it up, wash it thoroughly and cut it into small pieces.
- Melt in a frying pan 1-2 tbsp. spoons of butter or pour the same amount of vegetable oil and fry the offal.
- Cover the pan with a lid and simmer for about 10 minutes.
- Finely chop 1 small red onion and add to the meat, fry for 8 minutes, stirring.
- Then add the chopped bell pepper (2 pcs.), sprinkle 2 tbsp. spoons without top of flour and simmer, stirring for another 10 minutes.
- Fill in 1-2 cups broth or water, salt, pepper, and simmer for another 25 minutes until the stomachs are soft.
Carrot and onion gravy recipe
![](https://i0.wp.com/heaclub.ru/tim/fbd24b97b04541171cb5510982202712.jpg)
This gravy is good for mashed potatoes.
Delicious aromatic gravy with carrots and onions
Recipe:
- On 2 tbsp. spoons of butter fry 1 small finely chopped onion and 2 teaspoons flour.
- Add 1 carrot, grated and continue to fry.
- WITH 3 tomatoes remove the skins after dipping them in boiling water for 2-3 minutes, chop them finely and add them to the frying pan.
- Cover the pan with a lid and simmer for several minutes until the tomatoes are soft.
- Pour into the pan 1 cup hot meat broth, salt and pepper to taste, boil for about 10 minutes and turn off.
- At the end we add parsley and 3-4 cloves of chopped garlic.
Let's cook sauce for pasta.
Vegetable sauce
Recipe:
- 1 small onion finely chop and fry a little in a frying pan with 1 tbsp. spoon of vegetable oil.
- Add 1 carrot, grated and continue frying.
- Then add the chopped tomatoes (400 g), a pinch of sugar, salt and pepper to taste, and bring to a boil.
- Pour in half a glass of heavy cream, 1 tbsp. a spoonful of butter, and boil until the liquid evaporates from the gravy.
Chicken fillet sauce
- Chicken now occupies a leading position among other meat products. Chicken gravy is a tasty and healthy addition for various side dishes.
- Chicken meat is good goes well with carrots, tomatoes, bell peppers, garlic, mushrooms, zucchini and eggplant.
- Will add sophistication to dishes with chicken spices: thyme, basil, cumin, and turmeric In addition to taste, it will also color the dish yellow. It can be added to pilaf or gravy.
![](https://i0.wp.com/heaclub.ru/tim/8b5c76412cc70392e8238cda8f9147c1.jpg)
Chicken fillet sauce with mushrooms and sour cream
Recipe:
- Medium onion finely chop and fry on vegetable oil (1 tbsp) until golden brown.
- Add chopped pieces chicken fillet (500 g) and continue to fry for 15 minutes, stirring.
- Then add finely chopped mushrooms: porcini, boletus, oyster mushrooms (500 g) and simmer under the lid.
- When the mushrooms soften and darken, add 2-3 tbsp. spoons of sour cream.
- Separately fry in a frying pan with 30 g butter, 1 tbsp. spoon of flour, dilute with 1 glass of water, let it boil and add to the mushrooms and meat.
- Add to gravy salt, spices to taste, and simmer until the meat and mushrooms are cooked.
- Instead of flour, you can add a piece of grated cream cheese to the gravy.
![](https://i1.wp.com/heaclub.ru/tim/c87d0fc41366b0b635e2a9da3f70ae47.jpg)
Chicken fillet sauce with vegetables
Recipe:
- Chicken fillet (500 g) cut into thin slices and fry in a frying pan with 2 tbsp. spoons of vegetable oil.
- Add 1 medium carrot, grated, and continue to fry.
- Then add the chopped vegetables: diced – 1 small zucchini, julienned – 1 sweet pepper, cut into pieces – 2 tomatoes without skin, and simmer covered for 5-10 minutes.
- Add water to cover vegetables and meat, salt, pepper, add other spices to taste and simmer for another 20 minutes.
- At the end we add chopped herbs and finely chopped garlic (2 cloves), and turn off the fire.
Delicious sauce with mushrooms
![](https://i2.wp.com/heaclub.ru/tim/8e3bec337d59bb33abc66c2432462423.jpg)
This gravy is good for rice.
Champignon sauce
Recipe:
- On 2-3 tbsp. spoons of vegetable oil fry finely chopped 1 small onion.
- Add 0.5 kg peeled, sliced champignons and fry until the liquid has evaporated and the mushrooms are slightly fried.
- Pour mushrooms 1 cup cream, salt, pepper, add lemon juice to taste, and simmer for 10 minutes, stirring.
- At the end we add parsley, chopped 2-3 cloves of garlic, and turn off the fire.
Beef liver sauce
According to nutritionists, beef liver is the healthiest. It contains more vitamins and microelements than turkey, chicken and pork liver.
Liver gravy works well with mashed potatoes or pasta.
A few tips to follow to get a delicious dish:
- To ensure that the liver in the finished dish is soft and tender, it must be soak in milk or water.
- Frying the liver salt it at the end of cooking so that it is not tough.
- When buying beef liver, choose one that is not very large - the size of the liver depends on the age of the animal, and A young animal's liver tastes better.
- Fresh liver has a bright color, it is shiny with a pleasant sweetish smell.
![](https://i1.wp.com/heaclub.ru/tim/287047d5822fa113792bee309793ab7a.jpg)
Beef liver sauce with sour cream
Recipe:
- Beef liver (0.5 kg) soak in water for about 1 hour and then cut into small cubes.
- Fry the liver in a frying pan with 2 tbsp. spoons of vegetable oil 10-12 minutes.
- Add to liver 1 onion, cut into cubes, 1 carrot, grated, and simmer for 5-7 minutes.
- Pour in 100 ml sour cream and hot water or broth enough to cover the liver; salt, pepper, close the lid and simmer for no more than 5 minutes.
- At the end we add parsley, dill and chopped garlic (several cloves), and remove from heat.
Note. The liver cannot be fried or boiled for a long time, otherwise it becomes tough and tasteless. The ideal liver cooking time is 20-25 minutes.
Delicious fish gravy recipe
![](https://i2.wp.com/heaclub.ru/tim/bd26f5923616b766490d0f8cb87db76c.jpg)
A delicious gravy is made from these species of fish that have few bones: pink salmon, trout, hake, pollock, chum salmon, sea bass and other marine fish. The only river fish suitable for gravy is pike.
Fish sauce can be served to mashed potatoes, porridge, pasta or as a separate dish, with vegetable salad.
Pollock sauce in tomato
Recipe:
- Let's take it 15 pollock carcasses, remove the scales and entrails, cut off the heads, fins and tails, rinse well and let the water drain. Carcasses can be fried whole or cut in half.
- Mix in a deep bowl 3-4 tbsp. spoons of flour, salt, ground black pepper and other spices to taste, and roll the fish on all sides.
- Pour into the frying pan vegetable oil (1-2 tablespoons), and fry the fish on both sides until browned.
- Separately in a frying pan, fry the diced onions (1-2 pcs.) and grated carrots (1-2 pcs.).
- Add 3-4 tbsp. spoons of tomato paste, 1 tbsp. a spoonful of sugar, 1-2 glasses of hot water, lower the fish salt, pepper, cover with a lid and simmer for 5 minutes.
Tomato sauce
![](https://i0.wp.com/heaclub.ru/tim/38cf957cb7896099b9a3d387f201c115.jpg)
This gravy can be served for various side dishes.
Universal tomato sauce
Recipe:
- One small onion and 2 tbsp. spoons of flour without top fry on 2 tbsp. spoons of vegetable oil until golden brown.
- Add 2-3 tbsp. spoons of tomato paste and 300 ml hot water, stir.
- Add to the gravy 2 bay leaves, 1 tbsp. spoon of sugar, salt, ground black pepper, boil for a few minutes, add parsley, dill and turn it off.
Any gravy is prepared quickly. Thanks to it, the taste of the dish immediately changes. This way you can diversify your menu. The same side dish, with different gravy, will taste like different dishes.
Video: How to prepare gravy, recipe?