Gravy with carrots. Carrot and onion gravy recipe. Recipe for cooking “as in a cafeteria”

Step 1: Chop the ingredients.

First you need to peel the onions. It is necessary to cut it into thin rings, so that in the future it will be convenient to finely chop it. Afterwards, wash the carrots, peel and grate on a coarse grater. Place a frying pan on the stove to heat up and pour a little vegetable oil into it. While you wait, finely chop the onion. When the pan is hot, add the onion. Fry it over high heat for 3-5 minutes, stirring constantly with a spatula, then add carrots to it and fry over medium heat for about 3-5 minutes.

Step 2: Combine all pasta sauce ingredients.

When we have already fried the onions and carrots, it’s time to add ketchup or tomato paste to them, or you can even add your own homemade tomato paste. Stir the dish constantly! At this stage you can put the kettle on to boil, we will need it a little later. Now it's time to add soy (or regular) flour. And almost immediately pour a few tablespoons of boiling water into the frying pan. If the gravy is too thick, you can add a little more boiling water. Mix everything well, add salt and spices to taste, and remove from heat.

Step 3: Serve the gravy over the pasta.

As a result, we got a gravy with a consistency similar to sour cream, very aromatic and beautiful. As soon as we remove our dish from the heat, we divide the gravy into plates. Spread it in portions, preferably directly on the pasta. The dish can be decorated with fresh lettuce or parsley leaves. Bon appetit!

If you like your gravy spicier, add some red pepper and pressed garlic.

This gravy sauce goes well not only with pasta, but also with boiled rice.

If you want to make a complete dish, add some chicken meat (300-400 grams will be enough). Before frying the onions, fry the finely chopped chicken breast for 15 minutes, and then proceed to fry the onions and carrots.

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

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

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

Gravy “Village”

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

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

Sour cream sauce

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

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

Oil sauce with egg

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

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

Pork gravy (suitable for any side dish)

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

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

Mushroom gravy for rice

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

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

Universal tomato paste sauce

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

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

Flavorful gravy for mashed potatoes

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

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

Vegetable sauce for pasta

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

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

Spicy sauce for meatballs

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

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

Champignon gravy for stewed meat

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

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

Liver gravy for boiled potatoes

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

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

Spicy gravy for meat

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

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

Meat gravy with red wine

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

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

Czech Garlic Gravy

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

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

Gravy with sweet peppers and tomatoes

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

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

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

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

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

Sweet and sour sauce with cranberries and fruit juices

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

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

Lingonberry sauce with port wine for baked chicken

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

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

Lemon sauce with herbs for any dish

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

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

Ginger sauce for meat and poultry (grill, barbecue)

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

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

Appetizing gravy with orange juice and herbs

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

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

Yogurt dip with cucumber and cheese

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

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

Sour cream sauce with mint

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

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

This easy-to-prepare vegetable gravy will be an indispensable addition to side dishes and a variety of dishes. Simple dishes will acquire a new taste and aroma. The minimum amount of products and clear recommendations will help even a beginner not to get confused and prepare gravy.

Utensils for preparing gravy

In the process you will need two deep plates, a frying pan or saucepan, a wooden spatula, a grater, a cutting board, a glass, and a tablespoon.

Required Products

A couple of large onions, three carrots, two tablespoons of flour, 250 milliliters of liquid (this can be water, milk, tomato juice or broth), vegetable oil for frying, a pinch of salt, seasoning you like.

Preparing Ingredients

The onion must be peeled, cut into cubes and placed in a prepared plate. Wash the carrots, peel them and grate them on a coarse grater, prepare a glass of tomato juice.

Preparing the gravy

Pour sunflower oil into a saucepan, as soon as it is well heated, add chopped onion, fry, stirring regularly until golden brown. Then add flour and, without ceasing to stir, add carrots. This will only take 3 minutes. Then pour in the tomato juice, add seasoning, salt and mix thoroughly. Reduce heat and cover the pan with a lid. Simmer for 15–25 minutes.
Check the readiness of the gravy: you just need to taste the vegetables, they should be soft.

Basic secrets of making gravy

You can use flour to make the gravy thicker by adding a little more than in the recipe. If the gravy is too thick, dilute it with broth or water.
This recipe is very simple and you can make the gravy taste different every time. To do this, you just need to experiment with the composition of the products.

Bell peppers work well; their color scheme will brighten the gravy. Parsley, dill, and celery will add spice and increase the amount of vitamins and nutrients. All the greens are added at the very end of preparing the gravy. For lovers of spicy cuisine, it is good to add garlic, hot pepper, horseradish or mustard.
Store the gravy in the refrigerator for two days and reheat in the microwave.

Chapenko Oksana, especially for the Adviser.

2015, . All rights reserved. Without the written consent of the author or an active, direct and indexable link to the source, republication of materials in whole or in part is prohibited!

Gravy - general principles of preparation

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to use fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but during the mushroom season, of course, fresh forest mushrooms are best - the gravy with them will be very aromatic, rich and tasty.

To prepare vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour, pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.

Gravy - preparing food and utensils

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or saucepan, a cutting board, a knife and a grater. The gravy is served along with the side dish on regular serving plates for main courses.

Before you start preparing the gravy, you need to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate the carrots). You should also measure out the required amount of flour, liquids and spices.

Gravy Recipes

Recipe 1: Pasta sauce (option 1)

Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required ingredients:

• 280-300 g of any meat;
• Onions - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Cooking method:

Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 1315 minutes.

Recipe 2: Pasta sauce (option 2) “Creamy”

A very simple and delicious pasta sauce recipe. The gravy turns out very tender, aromatic and fragrant.

Required ingredients:

• Fresh or canned tomatoes - 380-400 g;
• Heavy cream - 80-100 ml;
• 15 ml butter;
• Onions - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g oregano;
• 4-5 g salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Cooking method:

Chop the onion and garlic and fry. Wash the tomatoes, remove skins and chop. Place in the pan with the garlic and onions. Add a little sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is an excellent choice for main courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.

Required ingredients:

• 350-400 g pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• An incomplete spoon of flour;
• 2 tablespoons of tomato paste;
• Seasonings;
• Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.

Recipe 4: Chicken gravy

Chicken gravy in a delicate sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out very tender, aromatic and tasty.

Required ingredients:

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Cooking method:

Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

Required ingredients:

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• Spoon of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Cooking method:

Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.

Recipe 6: Buckwheat Gravy

Buckwheat gravy can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of preparing aromatic vegetable gravy for buckwheat.

Required ingredients:

• 2 large onions;
• 2 carrots;
• 25-30 ml tomato paste;
• 1 tbsp. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or high fat cream.

Cooking method:

Grate the carrots and chop the onion. First, fry the onion in oil, then add the carrots to it. We dilute tomato paste in water or broth and pour the mixture over the sautéed vegetables. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can add more water or broth.

Recipe 7: Meat gravy

This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy goes great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Required ingredients:

• 400 g each of beef and pork;
• Bulbs - 3-4 pcs.;
• Tomato ketchup - 45-50 ml;
• Bay leaf;
• 10-12 g flour;
• Salt;
• Pepper.

Cooking method:

Peel and chop the onion. Wash all the meat and cut into small pieces. Heat the oil in a thick-walled saucepan or frying pan and add the meat. After the pieces of meat are browned, add the onion and fry for a few more minutes. Then throw in a bay leaf, add salt and pepper to taste, and pour in ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the heat and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.

Required ingredients:

• 400 g wild mushrooms;
• A glass of cream (21-22%);
• 1 tbsp. l. flour;
• 80-100 g of onion;
• 65 g butter;
• Salt.

Cooking method:

Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all ingredients for another 9-10 minutes, add salt. Then sprinkle the mushrooms and onions with flour, stir and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to sit for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for delicious gravy for cutlets. You can prepare this gravy immediately after frying the cutlets, as you will need fat.

Required ingredients:

• Fat and juice in which the cutlets were fried;
• Half an onion;
• Spoon of flour;
• 65-70 g tomato paste;
• 200 ml water;
• Seasonings and spices.

Cooking method:

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, and after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for rice

Even the most ordinary boiled rice can become incredibly tasty if you prepare a juicy gravy for it. This gravy is very simple to prepare and does not require the use of complex products.

Required ingredients:

• Beef - 300 g;
• 1 onion and carrot each;
• 15-20 ml tomato paste;
• Spoon of flour;
• A glass of hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cooking method:

Cut the meat into small cubes and fry until cooked. Transfer the meat to a bowl. Grate the carrots and chop the onion. Fry the vegetables in the same pan where you fried the meat. Season the vegetables with tomato paste, stir and add flour. Put back the pieces of meat, simmer all together for 4-5 minutes, then pour in water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Liver gravy is not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy goes great with any side dishes: mashed potatoes, pasta, buckwheat, etc.

Required ingredients:

• Half a kilo - 600 g of beef liver;
• 2 onions;
• Sour cream - 350-400 g;
• Dried parsley;
• Flour.

Cooking method:

Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required ingredients:

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons flour;
• 15 ml tomato paste;
• A spoon of vegetable oil;
• 350-400 ml of water.

Cooking method:

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.

Recipe 13: Gravy for puree

An excellent recipe for quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.

Required ingredients:

• Chicken fillet - 300 g;
• 2 onions;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Cooking method:

Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry sauce. Then add water to the chicken and onions and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.

Required ingredients:

• 100 ml milk;
• 35 ml water;
• Butter - 45 g;
• Seasonings;
• Salt;
• Flour - “by eye”.

Cooking method:

Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.

— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to use a little more flour;

— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;

- To avoid the formation of lumps, you must first dissolve the flour in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

— If you don’t have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;

— Chicken gravy goes well with dried garlic and curry seasoning;

- If you are preparing a creamy gravy, the cream must be added at the very last stage and do not boil it, but simply bring it to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;

— Instead of flour, you can also use corn starch as a thickener;

— To prepare the well-known cafeteria-style gravy, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then season the gravy with salt, pepper and throw in a few bay leaves. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.

Hello, dear readers. Today I will show you and tell you how my father prepares delicious gravy. This sauce is well suited for cutlets, pasta, and buckwheat, and mashed potatoes also go very tasty with it. To be honest, I haven’t made such a delicious gravy with flour for a long time. Elena is usually fussing around in the kitchen, but she asked me to do something for the children, because children love it when I cook. Everything I do is somehow unusual, not like our mother. That's why dad is in the kitchen today, that is. I'm cooking today.

My daughter asked me to cook some pasta; she likes sweet pasta. But pasta just didn’t inspire me. Moreover, I don’t like to cook pasta. I recently cooked and the kids loved this dish. And so I decided to repeat something similar to taste. My father made delicious gravy. Moreover, the gravy can be made sweeter. And my kids love slightly sweet foods.

Ingredients needed for tomato sauce

This gravy is not complicated or time-consuming to prepare. And for cooking we only need:

• two onions
• vegetable oil (about 70 grams)
• one large carrot
• one liter of tomato juice
• tablespoon flour
• three tablespoons of sugar (tablespoons)
• one teaspoon of salt
• and one glass of boiled water, not even full
• don't forget about love

You should always cook with love, this always makes any food tastier. Even ordinary pasta can be turned into a work of art. I won’t say that now I have a beautiful dish, but it turned out very tasty. The daughter again preferred, like beans and potatoes, pasta with gravy instead of borscht. And if you follow our culinary recipes, you know that my daughter really loves borscht and okroshka.

Let's move directly to the recipe. First we need onions and carrots.

I take two onions, slightly larger than average. And one big carrot. We peel and chop the onion, not into very large pieces. We peel the carrots and grate them on a fine grater. Of course, you can make a large one, but then it will take a little longer to prepare our gravy.

I poured vegetable oil into a frying pan to fry the onions and carrots. Fry the onion lightly, so to speak, until transparent. Our father usually poured such a roast into an aluminum pan and added tomato juice there. I decided to do it all in a frying pan. We have a family frying pan, and such a volume is not critical for it.

As you may have guessed, I poured tomato juice into the prepared roast. I used homemade tomato juice; we closed it in the summer. You can see how we prepare tomato juice for the winter using a miracle device.

Tomato juice can, of course, be replaced with tomato paste, then you need to dilute it with water, less often.

After we poured the fried onions and carrots with tomato juice, we immediately prepare the next filling. To do this, we take one tablespoon of flour and an incomplete glass of boiled cold water.

As you can see in the photo, I diluted the flour in boiled water so that there were no lumps (Of course, the photo doesn’t show that the water is boiled, but you can believe me). I then poured the dissolved flour into our cooking gravy. You can immediately add three tablespoons of sugar and one teaspoon of salt.

You can add less or more sugar, it will depend on your taste. For example, now my father began to add one tablespoon of sugar after they found sugar in his blood. But despite this, he does not use pills. He tries to cope with everything using folk recipes.

There is an article on the blog about diet for diabetes. If you wish, you can check it out. I added three spoons, and then my daughter added more sugar to the pasta. My son ate it this way without adding sugar.

After adding flour to the gravy, we now try to stir it more often. The flour settles to the bottom and can even burn if you do not stir the gravy for a long time.

After adding tomato juice, the gravy is prepared for another 20-30 minutes. My carrots were finely grated, so they cooked quickly.

This is how easy it is to make a delicious tomato sauce with onions and carrots. If you are fasting, then you can not fry the onions in oil, but simply start preparing the gravy by adding chopped vegetables to tomato juice, without vegetable oil. Cook with love and eat with pleasure!

I saw an interesting recipe for gravy here and I liked it.