Women's Tips

Meat with gravy

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Gravy is prepared on the basis of the juice released during the heat treatment of the main product, which is usually served with, serving as an addition to a hot dish and an addition to the side dish. Gravy can be made from any kind of meat, as well as from fish or vegetables. But the most popular are nourishing meat, which are often served in Soviet canteens, kindergartens and schools.

Good to know: flour or starch is usually added to gravy for thickening. But in the composition there may be other additives, for example, onions, tomato paste, carrots, various spices.

How tasty to cook such a familiar dish from childhood as meat gravy? Below are several ways that even beginners can handle.
Beef gravy

The most popular and beloved by many gourmets is considered to be the fragrant beef gravy. For its preparation will require:

500-600 g of beef pulp,
two full glasses of water
large onion,
carrot,
three art. l tomato paste,
two art. l flour,
about four or five art. l vegetable oil
hl salt,
third tsp ground red pepper,
a small pinch of paprika,
bunch of parsley.

Take care of the meat. It must be thoroughly washed, dried and cut into medium sized pieces.
Prepare and vegetables: onion after cleaning or shred, or cut into thin half-rings. Wash carrots, peel and rub on a medium or large grater.
Warm up butter in a skillet, put meat into it, immediately add carrots with onions. On a low heat, fry all the foods until the meat is brightened and the vegetables are soft (onions should become almost transparent).
Now add tomato paste and water to the remaining ingredients (you can mix these ingredients in advance). At the same stage, enter the flour, and it is desirable to sift.
Cover the pan with a lid and simmer everything for about twenty-twenty-five minutes on a small fire.
Wash and chop the parsley while the dish is cooking.
Five minutes before the sauce is ready, put spices and salt in the pan, mix everything.
At the very end add fresh greens.
Bright and fragrant beef gravy is ready, you can serve it.

From pork, you can also safely make gravy, and such meat is more affordable. But choose lean parts, fat will be superfluous. Here is what you need:

600 grams of pork,
two bulbs,
two bay leaves,
a pinch of ground black pepper,
about three Art. l vegetable oil
Art. l flour,
water,
to taste the salt.

Meat should be washed and dried, then cut into small pieces of approximately the same size.
Onions clean, shred or chop in another way, for example, cut into half rings.
Heat the oil well in a skillet, increase the heat and fry the pork on it until golden. So she will get a beautiful color and keep the juice inside.
Then add the onions to the pork. The fire can now be reduced, so that the meat and onions are not burnt. Roast them for about five or seven minutes.
Next, pour in the water so that it almost completely covers the meat.
Under the lid, simmer the onion with pork for half an hour over low heat.
Five minutes before switching off the plate, put laurel leaves in a saucepan, add flour, pepper and salt. Stir all ingredients.
Remove container from heat. But do not remove the cover: let gravy insist. After about half an hour, bay leaves can be removed.

If you like lighter dishes, you can make chicken sauce. Prepare:

500-600 g of chicken fillet,
two bulbs,
glass of water,
large carrot,
four art. l vegetable oil
seven art. l heavy cream,
a couple of art. l flour (it is allowed to replace starch),
dill,
salt.

Chicken fillet after washing and drying should be cut into approximately the same medium-sized pieces. Prepare the onion immediately: peel it and cut it finely enough, for example, chop it. Carrots should be rubbed after washing and scrubbing.
Heat the oil in a pan or other thick-bottomed container. Spread the chicken with carrots and onions, fry them until light rosy on medium heat for about seven minutes.
Pour in water, stew the dish under a lid for twenty minutes.
Add the sifted flour, carefully stir it and cover the pan again.
After ten minutes, pour in the cream, add salt.
Wash and chop the dill and place it in the gravy at the very end. Remove the griddle from the stove.
Let the dish stand for about twenty minutes and serve.

The gravy is served exceptionally hot and preferably fresh, although it can be heated in a frying pan or microwave. It will be an ideal addition to pasta, mashed potatoes, buckwheat, rice and any other side dish. Meat will act as the main hot dish: it is put on a plate, and the whole portion is poured with liquid.

Tip: do not serve gravy to complex, multi-component and exotic side dishes. It is combined with simple dishes and performs the function of improving and transforming their taste, so in an exquisite dish it can simply get lost or even spoil it.

Finally, some recommendations to the hostesses:

It is important to choose high-quality and fresh meat: only it will provide a sufficient amount of juice and will have a pleasant aroma that complements the gravy.
Give preference to the best parts of the carcass and use predominantly the pulp without lard and streaks: the gravy cannot turn out to be excessively greasy, and the meat during the cooking process should soften. So, you can use a spatula, ham or tenderloin.
Any recipe can be supplemented using your favorite spices, such as marjoram, turmeric, cumin, curry, cumin, ginger, cloves, thyme. Such seasonings will give spicy flavor and make it even more fragrant.
You do not need to cut the meat too thin, in this case, when roasting it can 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 must remain sufficiently liquid and resemble the sauce in consistency. As a rule, about 500 tablespoons of a thickening component per 500 ml of liquid.
You can add different ingredients to the gravy, for example, vegetables, mushrooms, sour cream, cream or milk, soy sauce. But still they should not be too much, because the dish should remain meaty, so the taste of the main component can not be lost against the background of others and dissolve.
For roasting, use odorless, refined vegetable oil to preserve the natural flavor of meat and not to spoil it.
When cooking, you can use not only a frying pan, but also another container, preferably with a thick bottom, in which the components will not burn or overdry.

If you want to remember the taste of childhood, be sure to try to make meat sauce, choosing your favorite method of cooking. Such a dish will definitely please everyone, even children!

How to cook meat with gravy

  • Cut the meat into small pieces.
  • Chop onions, grate carrots on a coarse grater.
  • Meat a little fry. Add onions, carrots, mix and simmer a little.
  • Then add tomato paste, squeezed through a press garlic. Salt, pepper and season to taste.
  • Top up with hot water to cover the meat. Mix well. Cover and simmer on low heat for 1 hour.
  • At the end, add flour, mix and simmer for another 10 minutes.

The perfect recipe! A bit of bell pepper. . . . . . It turned out great

I cook this dish for the first time, I hope that all households will like it.

I'm 10 years old, cooked gravy with meat, mother and sister are delighted. Prepare quickly and it turned out delicious!

Just cooked, simple and tasty.

I cooked my husband very much, although he was very picky about food. I will constantly cook

I am 15 and I cooked everything very much, and now I cook all the time, they ask to do it

I do not have a husband, and I have a family too, but I liked it. I got more than Nishtyachek

Tozh here I cook, the smell is just awesome, but what are you alone then?

instead of pasta, the Astrakhan sauce was added tasty

you can ketchup

schA we will prepare the atoms until the wife wakes up and you can die of hunger

I am 13 years old! Cooking, I think it will be delicious. -)

Very good recipe, very tasty. Not the first time I cook, my husband really like. Thank you very much.

I really liked 12 years old) Brother mom and dad really liked) now I will often cook this.

A delicious recipe, my wife liked.

Simple and tasty, you will lick your fingers)

Thanks for the recipe! Now try to cook!

I really liked it precisely because it is sour. People do not whip - this is the juice

I also love sour, very tasty!

I didn’t like it at all, because of the tomato paste it turned out to be sour ...

I throw one spoon of tomato paste, for me 3 spoons are a bit too much

Recipe "Meat sauce to any side dish":

Stew meat until half ready.

Add coarsely chopped onions,

Sprinkle with crumbled bay leaf and, without stirring, cover with a lid.
Stew without opening the lid on the weakest fire for 1 hour (vegetables will give all their juice to meat).

Prepare the pot: melt 2 tbsp. In a small frying pan. l butter,

Pour the flour and fry it, stirring constantly

Until then, until you get a liquid pancake beautiful golden color. The smell will be wonderful!

Then pour 500 ml of cold water and, stirring constantly with a whisk to avoid lumps, boil until thick, until the taste of the flour disappears completely.

Our meat will get such a look, as in the photo. You can stop at this time and eat it right there.

But we are preparing gravy. Therefore, we pour into our meat flour preparation. And simmer another 5-7 minutes.

Everything! Gravy is ready!

Today I have buckwheat. And maybe anything: pasta, mashed potatoes, rice and all that comes to mind. You can add it to any side dishes. You can cook more and freeze portions (I often do so). And then, when there is no time for cooking, just warm up and. again anywhere.

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What is gravy?

Gravy is a type of liquid seasoning and sauces. It is prepared on the basis of the juice released during the heat treatment of the main product, with which it is usually served, serving as an addition to a hot dish and an addition to the side dish. Gravy can be made from any kind of meat, as well as from fish or vegetables. But the most popular are nourishing meat, which are often served in Soviet canteens, kindergartens and schools.

Good to know: flour or starch is usually added to gravy for thickening. But in the composition there may be other additives, for example, onions, tomato paste, carrots, various spices.

Beef gravy

The most popular and beloved by many gourmets is considered to be the fragrant beef gravy. For its preparation will require:

  • 500-600 g of beef pulp,
  • two full glasses of water
  • large onion,
  • carrot,
  • three art. l tomato paste,
  • two art. l flour,
  • about four or five art. l vegetable oil
  • hl salt,
  • third tsp ground red pepper,
  • a small pinch of paprika,
  • bunch of parsley.

  1. Take care of the meat. It must be thoroughly washed, dried and cut into medium sized pieces.
  2. Prepare and vegetables: onion after cleaning or shred, or cut into thin half-rings. Wash carrots, peel and rub on a medium or large grater.
  3. Warm up butter in a skillet, put meat into it, immediately add carrots with onions. On a low heat, fry all the foods until the meat is brightened and the vegetables are soft (onions should become almost transparent).
  4. Now add tomato paste and water to the remaining ingredients (you can mix these ingredients in advance). At the same stage, enter the flour, and it is desirable to sift.
  5. Cover the pan with a lid and simmer everything for about twenty-twenty-five minutes on a small fire.
  6. Wash and chop the parsley while the dish is cooking.
  7. Five minutes before the sauce is ready, put spices and salt in the pan, mix everything.
  8. At the very end add fresh greens.
  9. Bright and fragrant beef gravy is ready, you can serve it.

Pork gravy

From pork, you can also safely make gravy, and such meat is more affordable. But choose lean parts, fat will be superfluous. Here is what you need:

  • 600 grams of pork,
  • two bulbs,
  • two bay leaves,
  • a pinch of ground black pepper,
  • about three Art. l vegetable oil
  • Art. l flour,
  • water,
  • to taste the salt.

  1. Meat should be washed and dried, then cut into small pieces of approximately the same size.
  2. Onions clean, shred or chop in another way, for example, cut into half rings.
  3. Heat the oil well in a skillet, increase the heat and fry the pork on it until golden. So she will get a beautiful color and keep the juice inside.
  4. Then add the onions to the pork. The fire can now be reduced, so that the meat and onions are not burnt. Roast them for about five or seven minutes.
  5. Next, pour in the water so that it almost completely covers the meat.
  6. Under the lid, simmer the onion with pork for half an hour over low heat.
  7. Five minutes before switching off the plate, put laurel leaves in a saucepan, add flour, pepper and salt. Stir all ingredients.
  8. Remove container from heat. But do not remove the cover: let gravy insist. After about half an hour, bay leaves can be removed.

Chicken sauce

If you like lighter dishes, you can make chicken sauce. Prepare:

  • 500-600 g of chicken fillet,
  • two bulbs,
  • glass of water,
  • large carrot,
  • four art. l vegetable oil
  • seven art. l heavy cream,
  • a couple of art. l flour (it is allowed to replace starch),
  • dill,
  • salt.

  1. Chicken fillet after washing and drying should be cut into approximately the same medium-sized pieces. Prepare the onion immediately: peel it and cut it finely enough, for example, chop it. Carrots should be rubbed after washing and scrubbing.
  2. Heat the oil in a pan or other thick-bottomed container. Spread the chicken with carrots and onions, fry them until light rosy on medium heat for about seven minutes.
  3. Pour in water, stew the dish under a lid for twenty minutes.
  4. Add the sifted flour, carefully stir it and cover the pan again.
  5. After ten minutes, pour in the cream, add salt.
  6. Wash and chop the dill and place it in the gravy at the very end. Remove the griddle from the stove.
  7. Let the dish stand for about twenty minutes and serve.

How to serve?

The gravy is served exceptionally hot and preferably fresh, although it can be heated in a frying pan or microwave. It will be an ideal addition to pasta, mashed potatoes, buckwheat, rice and any other side dish. Meat will act as the main hot dish: it is put on a plate, and the whole portion is poured with liquid.

Tip: do not serve gravy to complex, multi-component and exotic side dishes. It is combined with simple dishes and performs the function of improving and transforming their taste, so in an exquisite dish it can simply get lost or even spoil it.

Useful tips

Finally, some recommendations to the hostesses:

  • It is important to choose high-quality and fresh meat: only it will provide a sufficient amount of juice and will have a pleasant aroma that complements the gravy.
  • Give preference to the best parts of the carcass and use predominantly the pulp without lard and streaks: the gravy cannot turn out to be excessively greasy, and the meat during the cooking process should soften. So, you can use a spatula, ham or tenderloin.
  • Any recipe can be supplemented using your favorite spices, such as marjoram, turmeric, cumin, curry, cumin, ginger, cloves, thyme. Such seasonings will give spicy flavor and make it even more fragrant.
  • You do not need to cut the meat too thin, in this case, when roasting it can 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 must remain sufficiently liquid and resemble the sauce in consistency. As a rule, about 500 tablespoons of a thickening component per 500 ml of liquid.
  • You can add different ingredients to the gravy, for example, vegetables, mushrooms, sour cream, cream or milk, soy sauce.But still they should not be too much, because the dish should remain meaty, so the taste of the main component can not be lost against the background of others and dissolve.
  • For roasting, use odorless, refined vegetable oil to preserve the natural flavor of meat and not to spoil it.
  • When cooking, you can use not only a frying pan, but also another container, preferably with a thick bottom, in which the components will not burn or overdry.

If you want to remember the taste of childhood, be sure to try to make meat sauce, choosing your favorite method of cooking. Such a dish will definitely please everyone, even children!

Sauce for meatballs

Introduce a highlight in the usual family menu is very simple. For this, it is enough to cook a delicious gravy of tomato paste, onion and spices, and then serve it along with hot meatballs.

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

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

So, first you need to clean the onion and cut it into cubes. After that, fry the billet until golden brown. This can be done in the same pan, where the cutlets have just been prepared. Pour the mixture of water and tomato paste to the onions, add spices and salt to taste, put a bay leaf. Simmer the sauce on low heat for ten minutes, and at the very end, mix it with chopped garlic.

When the gravy for meatballs is ready, serve it to the table along with the main course and side dish.

Minced sauce

Meat gravy for second courses are very popular in European cuisine. They are very nourishing, tasty and fragrant.

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

How to prepare meat sauce for the second course? The sauce recipe is very simple and will not cause you any difficulty.

Peel vegetables, rinse under running water and chop. Carrots are better to grate, and onions cut into cubes. Fry the products in vegetable oil for five minutes, then add the mince to them.

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

Delicious mince gravy can be served with pasta, potatoes or rice.

Tomato sauce

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

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

You can prepare a gravy for second courses according to this recipe.

Flour flour in water at room temperature and mix with a whisk. Put a saucepan or a small saucepan on the stove, and after a while melt the butter in it. Pour milk and water diluted with flour into the dishes in a thin stream. Add tomato paste, salt and spices. Stir the food and cook the sauce for another couple of minutes. When the sauce thickens, it can be removed from the stove.

How to make sauce to the second dish of wieners

A simple budget sauce from the available products 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,
  • greens - to taste.

Peel the onion, cut it into small pieces and fry in a pan. If you wish, at this point you can add grated carrots, sweet peppers or tomatoes. Put the thinly sliced ​​wieners in the pan and continue cooking the food together. Lastly, add the sauce, spices and salt. Close the lid and stew it for ten minutes. Sprinkle the prepared sauce with chopped greens and serve it to the table with potatoes, pasta or boiled rice.

Tasty and nourishing gravy will appeal to adults and children. As you can see, she cooks quickly and does not require special culinary skills.

Dried Mushroom Sauce

Sauces and sauce for second courses can be prepared from a variety of products. And each time the familiar dish will delight with new shades of tastes and aromas. This time we want to tell you how to prepare a delicious and fragrant sauce of dried forest mushrooms. For its preparation you will need:

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

The recipe for the supplement will be described below.

Put the dried mushrooms in a deep bowl, fill them with boiling water and leave for a few hours. After that, transfer the blanks to the pan with water and cook them until ready. Strain the broth (we still need it). Mushrooms cut into small pieces.

Dry flour in a dry frying pan, and then carefully pour broth to it. Stir the sauce intensively to break all the lumps. Remember that the density of the gravy will depend on the amount of water added.

When the mass becomes homogeneous, add sour cream, salt, mushrooms and spices. Stir all foods, and then cook them on low heat under a lid for several minutes. At the very end, add chopped greens and chopped garlic to the sauce. After a couple of minutes, delicious hot sauce can be carried to the table.

Try serving this sauce for dinner along with dranik, meatballs or chicken wings. Your family will certainly appreciate the new taste and will ask you to repeat this culinary experiment.

Sweet and sour sauce

This simple recipe will make your menu more varied and interesting. Chinese sauces and gravies for main dishes are perfectly combined with meat, fish, vegetables and rice. Of course, you can purchase a ready-made product at any supermarket. However, the home version is always tastier, and it will be much cheaper.

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

Peel the onions, ginger and garlic, and then chop the products and fry them in vegetable oil for two minutes. Combine soy sauce, sugar, fruit juice, sherry, vinegar and ketchup in a separate saucepan or sauté pan. Bring the mixture to a boil, then add water mixed with starch. Put the fry in 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.

Talking about various sauces and gravies for main dishes, we can not fail to mention this popular additive. This Spanish recipe is different from the French version, as it uses olive oil. The original taste of the sauce will certainly appreciate your relatives and guests.

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

First peel the onions and cut them as small as possible. After that, fry the billet until golden brown and add flour. Pour in milk in a thin stream, without ceasing to stir products. After about ten minutes, when the liquid boils, put fragrant spices in the sauce.

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

Liver gravy

Tasty and nourishing supplement 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.

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

To begin, prepare the liver. It needs to be washed, cleaned of films and remove ducts. After that, cut the meat into small pieces, put them in a deep bowl, salt and mix with flour. Wash vegetables and peel them. Onions cut into cubes, and carrots into half rings.

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

Serve the treats hot with your favorite garnish, fresh vegetable salad or pickled vegetables.

Champignon sauce

Gravy for main dishes with mushrooms are very popular. Such additives give the products a special taste and unique aroma. If you do not regret a little time, you can surprise your family or guests with amazing dishes.

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

Boil 200 ml of water in a small saucepan and add a bouillon cube to it. Fry the onions and sliced ​​mushrooms in the pan. When excess moisture evaporates, add broth to the mushrooms, add salt and spices. Extinguish food over low heat with the lid closed.

Mix the remaining water with flour, salt and sour cream. Send the pot to the skillet and cook the gravy for another five minutes. Ready sauce can be served with meat, fish, spaghetti or potatoes.

Meat and Sausage Cheese Sauce

The original combination of flavors will impress those who like to eat. Like all gravy for second courses, our sauce is great for mashed potatoes, pasta and stewed vegetables.

  • ground beef - 500 grams,
  • sausage cheese - 200 grams,
  • soy sauce - four tablespoons,
  • mayonnaise - two spoons,
  • water - 100 ml
  • onion - two pieces,
  • fresh greens - one bunch,
  • garlic - two slices,
  • vegetable oil.

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

Cheese rub and send to the pan. Put the soy sauce, grated garlic and mayonnaise. Pour in water and stew gravy until tender. Garnish with chopped dill before serving.

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