Fork recipes

The gravy itself is not an independent dish. But it perfectly complements almost any meal. Such a tool allows the hostess to skillfully adjust the taste of the main dish. Professional chefs know what significance when serving a side dish can play a simple but piquant sauce. In addition, this kind of technique can also be used when serving a variety of cereals and vegetable dishes. Famous gives taste and aroma - a special highlight. The most uncomplicated side dish with a sauce can be turned into a hearty and unique dish.

Numerous grafting recipes for complementing and decorating a meal are quite diverse, and the process of their preparation is not so complicated. Let us dwell on the several most common step -by -step recipes for gravy.

Classic meat gravy recipe

Products that are included in such a sauce are the simplest. And the very technological process of preparing meat gravy is possible even to the hostess without special culinary skills.

You can use any meat: turkey, chicken, pork, rabbit, lamb or beef - all to 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 potato puree and pasta.

Ingredients:

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

Preparation:

1. We clean the onions and carrots. On a coarse grater we rub the carrots, and cut the onion on the middle cubes.
2. We thoroughly wash the meat in cool water and cut into pieces of about 2x2 cm.
3. We pour vegetable oil into the saucepan or deep pan and put it on the stove to get well. The oil should be hot, then the instant formation of light crust on meat will allow us to preserve all its juiciness.
4. Put the pieces of meat in hot oil and fry until a light crust for about 2 - 3 minutes on each side.
5. When the meat is browned, we reduce the fire a little and add the onion, and after a few minutes carrots. We stew everything on moderate heat for about 3-4 minutes.
6. Add tomato sauce or paste, pour water or broth. Mix everything well.
7. Salt and pepper to taste, add bay leaf.
8. Now you need to wait for the gravy to fit well. To do this, reduce the fire to the minimum, cover the stewpan with a lid so that there is a small lumen for steam. Now stew the gravy for about 30 - 40 minutes, stirring periodically.
9. 10 minutes before cooked, add flour to the mass and mix well so that lumps do not form. Serve to the side dish with greens. Bon appetit!

Chicken for gravy to potato puree

When you have very little time, and you need to urgently get some potato puree with something to be a recipe for chicken for the gravy. Dairy ingredients that are used in this recipe will make the sauce very tender, with a creamy taste suitable for potatoes.

A set of products for chicken is quite simple. Each ingredient harmoniously complements each other and emphasizes the taste. This gravy is ideal for mashed potatoes, as well as vegetables and ries.

Ingredients:

• chicken fillet - 600 g;
• onions - 1 pc .;
• home sour cream - 200 g;
• flour - 1.5 tbsp.;
• vegetable oil - 50 g;
• dill, cilantro - 1 bundle;
• bay leaf;
• salt;
• black pepper is freshly ground.

Preparation:

1. We rinse the fillet well in cold water, and then cut into pieces of medium size.
2. In a pan with a thick bottom, fry the fillet for about 5 - 6 minutes on each side until a golden crust appears.
3. We peel the onion and finely cut, add to the meat and pass until the onion becomes translucent. Set aside.
4. In a clean pan, slightly fry the flour until it darkens a little. After that, we sift it through a strainer so that even small lumps do not find themselves in the gravy, and return it back.
5. Add cream or sour cream and slightly purified water to flour, cook about 100 - 150 g on low heat to thicken slightly. It is important not to overexpose the creamy gravy.
6. We pour the sauce to the meat with onions.
7. Add seasonings and finely chopped fresh greens.
8. We reduce the fire and stew for about 7 - 10 minutes. Serve hot with a twig of greenery. Bon appetit!

The recipe for the hepatic gravy

The liver is one of the most valuable products. It contains a large number of substances useful for our body. It is rich in minerals, and also contains proteins and vitamins of group A, B and E.

Both full -fledged dishes, salads, pastes and other culinary delights are prepared from chicken and beef liver. The liver is equally good if you fry it, cook or extinguish it. We bring to your attention one of the recipes for gravy from the liver. This is an original and at the same time affordable dish that all households will like. The piquancy and ease of preparation will not leave the housewives indifferent.

Ingredients:

• chicken liver - 500 g;
• onions - 2 - 3 pcs.;
• fatty sour cream - 400 g;
• wheat flour - 3 tbsp. L.;
• vegetable oil - 3 tbsp.;
• parsley or cilantro - 1 bundle;
• salt, pepper.

Preparation:

1. Rinse the liver thoroughly in cold water, clean from films and veins. To make the dish delicate and melts in the mouth, we recommend that before starting the cooking, place it in milk and leave it at room temperature for 1.5 hours.
2. After that, do not rinse the liver, but simply drain milk and cut the liver into small pieces. Each of them sprinkle with flour on all sides and put fry into preheated vegetable oil until golden.
3. The next step into the stewpan or a pan with a thick bottom pour the remains of vegetable oil and put on a slow fire. Place the fried liver there.
4. Add the chopped onion to the liver and put out everything under the lid for about 15 minutes.
5. Then add sour cream and simmer for about 20 - 25 minutes, stirring periodically.
6. Turn off the stove, add chopped greens and let stand a little. Serve with a side dish and black garlic crowns. Bon appetit!

Fragrant

The best grave to the buckwheat and spaghetti is mushroom sauce. They make it as from forest mushrooms, but it also turns well from champignons, so the main ingredient for the next recipe is not difficult to find all year round on the shelves of our stores. Of course, from forest mushrooms will be more fragrant, but this moment can also be solved by a small amount of dried white, purely for aroma. And if you have a good mushroom broth at your hand, then even from the grave champignons will turn out no less fragrant.

Ingredients:

• mushrooms - 400 g.;
• middle onions - 3 pcs.;
• cream of medium fat content - 250 ml;
• flour - 1.5 tbsp.;
• bolishing oil 72% fat - 60 - 70 g.
• mushroom broth - 250 - 270 ml;
• salt;
• freshly ground black pepper;
• olive oil - 30 ml.

Preparation:

1. We cut the mushrooms into medium pieces and fry in vegetable oil until the evolved juice is completely evaporated.
2. We clean the onion and finely chop, add to the mushrooms. The contents are extinguished for about 5 minutes, until the onion becomes transparent, but will be browned.
3. The next step, add the flour immediately to the fungi or first dilute it in a small amount of mushroom broth, and then add it to the cream.
4. Stiring, bring the gravy to a boil and set aside.
5. Let stand for about 5 minutes.

It should be noted that the mushroom gravy is distinguished by a pronounced aroma.

Another recommendation: do not cut the mushrooms too small. So they will simply be lost in the gravy. It is much better when they retain their integrity. This will make it possible to clearly feel their taste and emphasize the compatibility with the side dish, to which the gravy will be served.

The recipe for beef gravy

An ideal option for the sauce to pasta will be a grave of beef.

Ease of preparation, a small amount of time spent, and your side dish will radically change his appearance and taste. Having repeatedly prepared such a sauce, you can perfectly adjust it to your taste, find the most subtle and ideal combination of spices for you.

Ingredients:

• beef shovel - 600 g;
• large onion - 3 pcs.;
• flour - 2 tbsp;
• tomato paste or sauce - 1 tbsp;
• vegetable oil - 3 tbsp.;
• beef broth - 250 g;
• garlic - 3 cloves;
• salt;
• black pepper is freshly ground.

Preparation:

1. We prepare the meat, thoroughly washing it in cold water. Cut into small pieces.
2. In a saucepan with a thick bottom, heat the vegetable oil and fry the meat to golden crust on all sides.
3. Peel the onion and finely chop, add to the meat. Salt and pepper everything to taste. We fry until the onion becomes transparent.
4. Add tomato sauce and flour. Mix everything well until a homogeneous mass is formed without lumps.
5. Further, we evenly pour the hot broth into the saucepan, not forgetting to stir. We clean the garlic and put it entirely, slightly with the back of the knife. We also send a bay leaf there.
6. We extinguish everything under the lid on the minimum heat to a state of readiness. This will need about 30 - 40 minutes.
7. After the beef is ready, we remove the garlic and bay leaf, we will not need it anymore.
8. We give it to brew the sauce for about 10 - 15 minutes and you can serve. Bon appetit!

Piquant gravy for cutlets

Even such a seemingly independent dish, like meatballs and cutlets, is tastier to serve with the sauce. Famous for cutlets is often prepared on the basis of tomato gravy with small features. Prepare such an addition to the dish will be right immediately after frying cutlets. In the next recipe, we will use the fat that usually remains in the pan after frying them. Such a grave sauce is a gravy without meat, because it is served to a meat dish.

Ingredients:

• tomato paste - 70 g;
• fat or butter - 15 g;
• purified water - 250 g;
• average bulb - 1 pc.;
• wheat flour - 1 tbsp;
• salt and freshly ground black pepper;
• seasonings and dried herbs to taste.

Preparations:

1. We clean the onion and finely chop. We fry it until golden in color in the frying pan on which cutlets were fried. There is enough fat and juice that we need. If it is still not enough, add a small amount of butter.
2. Add tomato paste and flour. Stir everything thoroughly.
3. Pour water into the mass with a thin stream. We constantly stir so that lumps do not form.
4. Salt and pepper to taste. Add spices.
5. Stiring, stew the gravy for about 7 - 10 minutes. Serve with a side dish and cutlets. Bon appetit!

Buckwheat and pasta

It would seem that it can be less attractive than boiled pasta or ordinary buckwheat porridge. But, having prepared for these dishes, you will open the new saturated tastes of these uncomplicated dishes, and enjoy pleasant satisfaction.

There are recipes for the vegetable gravy to buckwheat and creamy sauce to pasta. Consider a step -by -step recipe for meat gravy.

Ingredients:

• fresh meat - 300 - 400 g;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• tomato paste - 2 - 3 tbsp.;
• flour - 1.5 tbsp.;
• olive oil for frying;
• salt;
• black pepper;
• fragrant herbs;
• garlic - 2 cloves;
• meat broth - 600 ml;
• home sour cream - 3 tbsp.

Preparation:

1. Process the meat and arbitrarily cut into pieces. Fry in olive oil almost until readiness. Set aside.
2. Peel the onions and carrots. Grind the onion with a medium -sized cube, rub the carrots on a coarse grater.
3. Send the cut vegetables to the stewpan to the meat and lay all down for about 5 minutes until the vegetables become softer.
4. Add flour and tomato paste to the stewpan. Mix everything thoroughly until a homogeneous mass is formed without lumps.
5. Pour everything with a heated broth, add salt and pepper to taste. Add garlic and fragrant herbs.
6. Close the lid and simmer the gravy over low heat for about 25-30 minutes.
7. 5 minutes before the readiness, add sour cream to the meat gravy.
8. Turn off the stove and let the sauce reach about 5 - 10 minutes. Serve with chopped greens. Bon appetit!

Flour gravy recipe

When there is no meat and tomato paste at hand, or you just want something lighter and simple to come in handy for a grave recipe without meat. Such a sauce is prepared easily and quickly. Even the novice hostess will cope with this task. The ingredients that we need will always be found in the kitchen. And also, if desired, the main recipe can be supplemented with auxiliary components, the taste of certain dishes from the gravity of flour is revealed in a new way. Basically, this gravy is used when serving vegetable or meat dishes.

Ingredients:

• milk - 150 g;
• purified water - 50 g;
• butter - 55 g;
• flour - 1 tbsp.;
• salt;
• spices.

Preparation:

1. In a dry pan, fry the flour until golden.
2. Then we sift it through a strainer to remove lumps.
3. Mix milk with water in a pan and bring to a boil.
4. Add oil, spices and salt to the pan to the saucepan.
5. In a separate container, mix fried flour with a small amount of hot water. Make sure that there are no lumps left in this mixture.
6. Pour the diluted flour into the main composition with a thin stream. Do not forget to constantly stir.
7. The density of gravy must be adjusted purely individually. Depending on the amount of flour added, you will receive exactly the consistency of gravy gravy, which you like. If you want to be thicker, just add more flour. Bon appetit!

Fresh tomato

A simple and exquisite addition to the main meat and vegetable dishes is tomato gravy. About the useful properties of the main ingredient - tomato, whole articles are written. The main advantage of this vegetable is the presence of such a substance in them as lycopines. It prevents the appearance of cancer cells in the human body. In addition, a grave of fresh tomato is low -calorie products, since some vegetables are used for cooking. It is preparing easily and quickly.

Ingredients:

• ripe tomatoes - 2 - 3 pcs.;
• onions - 1 pc.;
• refined oil;
• flour - 1 tbsp.;
• sugar - 1 tsp;
• salt;
• pepper;
• bay leaf;
• vegetable broth - 220 ml.

Preparation:

1. Slightly cut the tomatoes with a knife on the “nose”, spread in a bowl and pour boiling water. The water level should be higher than the fruits themselves. After 2 to 3 minutes, drain hot water and immediately fill the cold there. The skin from tomatoes from the temperature difference will be very easy to remove. This process is called tomato blanching.
2. When the tomatoes are cleansed of the skin, pass them through a blender. If there is no such device, then just the mode is small.
3. We clean the onion, finely cut and pass in a small amount of vegetable oil.
4. Add chopped tomatoes to the bow. We boil this mass for several minutes.
5. We dilute the flour in a small amount of warm broth. Make sure that all the lumps are torn. If it doesn’t work out, wipe this mixture through a strainer and add the remaining broth.
6. We slowly insert the diluted flour mixture into the tomato mass and mix.
7. Salt, pepper, add bay leaf and finely chopped fresh greens.
8. Cover the gravy with a lid and simmer for a few more minutes. Turn off the fire and leave to infuse.
9. If it seems to you that the gravy is too liquid, do not worry, cooling, it will thicken.

Well tomato gravy is perfectly combined with meat and fish cutlets, meatballs. Bon appetit!

Famous for gravy recipe for meat and mushrooms

It is impossible to ignore the recipe for gravy, combining both meat and mushrooms. The duet of these products is simply amazing in taste and aroma. It is safe to say that this gravy can come up to almost everything except, perhaps, fish dishes. Hard and fragrant, it will be used to be combined with potatoes, pasta, porridge and vegetables.

Ingredients:

• pork pulp - 300 - 400 g;
• red wine - 100 ml;
• broth - 200 ml;
• onions - 2 pcs.;
• butter - 2 tbsp.;
• olive oil - 2 tbsp;
• flour - 1 tbsp.;
• mushrooms - 200 g;
• garlic - 2 cloves;
• salt;
• pepper;
• seasoning to taste.

Preparations:

1. Rinse the meat thoroughly and cut into small pieces of 2.5 cm.
2. We clean the onions and carrots and finely chop. Carrots can also be wiped out on a medium grater if desired.
3. In a frying pan with a thick bottom or saucepan, heat a mixture of olive and butter. When the oils are warmed up enough, lay out the meat and fry each piece from 4 sides to a rosy crust.
4. After the meat has been browned, reduce the fire to medium, and add the wine. We wait until it boils and evaporate for about 5 minutes.
5. Add part of the onion and all the carrots to the meat. We fry for medium heat for about 5-7 minutes and remove from the furnace.
6. Peel the mushrooms from pollution and boil for about 7 - 10 minutes. Then place in a clean pan and fry over high heat to slightly brown. If you have a variety with a small hat, fry the whole, if a little more, cut in half.
7. At the very end, add flour to the mushrooms and mix well so that lumps do not form.
8. Now we begin to connect. We transfer the mushrooms to meat with vegetables and wine. Mix.
9. We add the broth to the saucepan, salt and pepper to taste.
10. Slightly pressed the garlic with the back of the knife, but leave it whole and also send it to the stewpan. By readiness, we remove it from the gravy.
11. Add seasonings to taste.
12. Stew the gravy under the lid for about 20-30 minutes. During this time, mushrooms and meat are harmoniously nourished by aromas, and their taste will also give an incredible result.
13. After cooking, give the gravy to “rest” for about 20 minutes. Bon appetit!

With confidence, we can say that a grave of meat and mushrooms will approach any side dish. The gravity recipe with the photo is this proof.

Famous from greenery

It is simply impossible to ignore another type of gravy - a green gravy. In the summer, when the greens are at the very peak of your growth to cook this sauce will be easy. In addition to the fact that it looks very impressive, I must say that it is also very useful. In winter, she will warm you with her bright green color and remind you of the summer. The ingredients for it are not so difficult to find even in winter. Perfectly conveys all the brightness and compatibility with the side dish of a photo of such a gravy.

Ingredients:

• beef broth - 300 g;
• onions - 1 pc .;
• green Greens (celery, dill, cilantro, parsley, onions) - 2 prefabricated bundles;
• torment - 1 tbsp.;
• vegetable oil for frying.

Preparation:

1. We clean the onion of the husk and finely chop. Fry in a small amount of vegetable oil until slightly golden.
2. Add the flour and mix everything until a homogeneous mass is formed.
3. We add the broth, adjusting the density to our taste.
4. Salt and peppy gravy. It is undesirable to add other spices, a bouquet of greenery will cope with the question of taste harmony perfectly.
5. Stew the onion in the broth for several minutes. After that, add finely chopped greens.
6. We hold it on fire for up to 3 minutes and turn off.

Green gravy is ideal for lamb, beef and pork dishes. Bon appetit!

General recommendations for the preparation of gravy

1. The technological process of preparing gravy is very simple. Therefore, when preparing such additions to basic dishes, the recipe is especially important. How to cook gravy so that it enriches the main dish with its taste, many cooks tell. Having systematized the advice of experienced cooks, and collecting them in one article, we give you the opportunity to learn how to make a gravy not just a common supplement to dishes, but simply an integral part of the daily meal.
2. The general rule regarding the quality is invariably and in the preparation of gravy. It is important that the meat is fresh and without veins. Its fat content is regulated individually, but remember if you stop on too fat, for example, pork, gravy can turn out to be too viscous.
3. Flour in many gravy recipes is an indispensable ingredient. It is she who gives the density with the liquid component of the sauce. Instead of flour, you can also use corn starch, but in a smaller amount.
4. Good gravy is prepared on the basis of liquid. It is better to use broth in the recipe, so the sauce will be more saturated with taste and satisfaction. The broth can be any, depending on what meat you cook.
5. It is extremely important to prepare the gravy for gravy recipe in the same dishes in which they were fried. This minimizes products for the sauce itself and will provide a bright harmonious taste.
6. 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 only then send it to the stewpan.
7. If, nevertheless, lumps have formed you can be broken by a whisk or blender.
8. Tomato paste, more liquid sauce and tomatoes are quite interchangeable. Of course, if you cook the gravy from the tomato themselves, then it is undesirable to replace fresh vegetables with store paste. In all other cases, this is quite acceptable.
9. When cooking chicken for gravy, it is important to remember that the chicken goes perfectly with garlic and seasoning curry, and a nice color and sweet taste can give it sweet paprika.
10. Remember that spices are good, but, most importantly, do not overdo it. Otherwise, they will simply break the taste of meat and other recipe ingredients.