Meat sauce with tomato paste. Pork gravy - recipes for pork meat gravy in a pan and in a slow cooker

03.11.2019 Meat Dishes

Meat sauce is the basis, the recipe for which should be present in the cookbook of every self-respecting housewife.

And although all the cooking methods are unlikely to be counted, you need to know at least a few of them.

Gravy can be a great addition to any dish, be it regular pasta or porridge.

The right choice of meat

It is very important not to be mistaken in the choice of meat.

Some inexperienced cooks are surprised when the dish seems to be cooked exactly as described in the recipe, but in reality the taste is not at all what we would like.

Therefore, you need to know a few points to choose excellent meat:

Hardness. When buying, press lightly on the pulp with your finger. If the surface has leveled off quickly, it is most likely fresher. In case there is a dent, it is better to bypass this piece.
Smell. If there is even a small fraction of an unpleasant odor, this is not what you want. Fresh meat should have a pleasant, not pungent smell.
Dryness. In no case should the meat be with any bloom and, moreover, mucus. Prefer pulp that is dry to the touch.

Gravy with meat "Classic"

The recipe for this gravy is surprisingly simple and does not require any culinary sophistication.

However, having cooked once, you will understand how necessary such a dish was for your table.

This sauce goes well with any side dish you can think of.

Cooking should start with processing the meat.

Wash it thoroughly and cut into small cubes.

Then heat a skillet with oil and put these cubes in it.

Fry well, almost until completely cooked, and not just until golden brown.

While the meat is fried, you can do onions and carrots.

Wash the vegetables, chop the onion with a knife, and grate the carrots on a grater of a size convenient for you.

When the meat is almost ready, add the chopped onions and grated carrots to the pan.

Fry all the ingredients together for a few more minutes.

It is important here to make quick and clear movements so that unnecessary lumps do not form.

Add flour and tomato paste and stir thoroughly again.

Add salt and pepper as needed, add some water, stir again and cover tightly.

It is advisable that the gravy sweat for 20 minutes over low heat.

It is important to stir from time to time so that nothing sticks to the bottom and does not burn.

At the end of the time, the sauce is ready to serve.

Bon Appetit!

Vegetable sauce with meat

A simple yet delicious meat gravy is made from common ingredients:

0.5 kg of any meat;
1 medium onion;
1 bell pepper;
2 tbsp. tablespoons of flour;
3 tbsp. tablespoons of butter;
5 tbsp. spoons of sour cream;
2 tbsp. tablespoons of tomato paste;
spices (salt, pepper, sugar);
a bunch of dill.

Cut the meat into small pieces and fry well in a pan until a pink crust appears.

Then add flour to the pan and fry with it.

Wash the onions, carrots and peppers and cut into strips, add to the pan and fry for a few minutes.

Add a small amount of sugar if necessary.

Then close the lid tightly and simmer for 15-20 minutes over low heat.

Before serving, finely chop the dill and chop it into the pan.

A flavored gravy is ready to complement the main course on the table.

Creamy sauce with chicken and mushrooms

Children especially like this recipe, because the creamy taste that the sauce acquires thanks to sour cream is unique.

So, you will need the following ingredients:

0.5 kg of chicken fillet;
a glass of sour cream;
1 medium onion;
200 grams of champignons (or any other mushrooms);
2 tbsp. tablespoons of flour;
a bunch of dill or other greens;
salt, pepper, bay leaf.

You can use any other mushrooms that you like, not champignons, this will not make the gravy less attractive.

However, try to take into account the peculiarities of cooking each type of mushroom.

The algorithm of actions is not much different from the above recipes.

First of all, wash the chicken meat, cut into cubes and place in a preheated pan (without oil) so that the fillet can juice out and simmer for about 10 minutes.

At this time, chop the mushrooms and onions and put them in the pan to the fillet.

Fry everything in place for another 10-15 minutes (watch when mushrooms are ready).

Separately prepare the "dressing" for the gravy: fry the flour in another pan, add sour cream and about 100 ml of water there.

Wait until the resulting mixture boils and add it to the pan, where the chicken and mushrooms are fried.

Season with salt and pepper, add bay leaves and herbs.

Simmer the creamy gravy for 10 minutes.

This recipe is a great addition to any side dish, especially if it's pasta or potatoes.

We suggest looking at another cooking option - without mushrooms:

Cooking Tips

If using beef as the main ingredient in meat gravy, cut it into small pieces. So it will fry faster, and most importantly, it will be softer.
If you want to achieve a pleasant golden color from the sauce, do not forget to add at least a small amount of carrots to it.
In order to get a thick gravy, you need to add a small amount of wheat flour.
If you're on a diet, remove the skin from the chicken. Such fillet will be dietary, full of protein and useful vitamins that the body needs during the period of weight loss.
Try to salt and pepper the gravy a few minutes before cooking ends. This will preserve the flavor of the meat as much as possible.
To get tender pulp, soak it in milk for 30 minutes.

Not sure what to feed your loved ones for lunch today? I have an idea!

You can make a dessert cake with raspberry jam according to the recipe.It also contains a simple recipe for the raspberry jam itself.

And we will offer you ways to roll strawberry jam. It is worth setting aside time and money for this berry now in order to pamper yourself with delicious aromatic jam in winter. Good luck with your blanks!

Making gravy is not at all difficult if you have a basic set of products and a desire to improve both your taste buds and your household.

Having prepared a meat gravy once, you can be sure you will not go wrong with such a choice.

Finally, we share with you another interesting recipe for tomato sauce, which is based on ground beef:

Every family has their own signature pork gravy recipe. It is cooked often and almost any side dish will suit it. In our country, meat prepared in this way is also called goulash. Let's try to consider options that you may not have tried.

It should be borne in mind that correctly selected pork is the guarantor of a good dish.

When going to the store, always follow these rules:

do not take a frozen product in order to easily assess its quality;
color and smell always give out spoiled pieces;
for gravy, the back or neck is the best option.

Before you start working with the meat, cut off large pieces of bacon, leaving only a small layer. Otherwise, the goulash will turn out to be very fat.

Pork in its own juice

This option is suitable for people who, for some reason, cannot eat fried food.

We need:

pork shoulder - 700 g;
Bay leaf;
lemon juice - 2 tbsp. l .;
Provencal herbs;
allspice;
salt.

First, marinate the meat. If you want to cook a non-greasy dish, then cut off the excess fat. Mix chopped pork in a cup with lemon juice, seasonings and leave in a cool place for about 1 hour.

We transfer the pork to a skillet with a thick bottom and put on low heat. There is no need to add oil, since over time the meat will begin to give juice, in which it will cook. It is advisable to cover the dishes with a lid to avoid evaporation. It usually takes an hour for the pieces of meat to melt in your mouth. Homemade stew is prepared in almost the same way.

Pork sauce with tomato paste

A minimum of products are needed to make the dinner tasty and satisfying.

We buy:

pork tenderloin - 600 g;
onion;
bacon - 50 g;
tomato paste - 5 tbsp l .;
lavrushka;
allspice;
salt.

In order for the meat to turn out to be soft, it is not enough to just cook it for a long time. The main thing is to cut it correctly. First, rinse the whole piece and remove excess water with a napkin. Cut the pork with a sharp knife into strips 7 x 2 cm across the fibers.

Divide the bacon into small cubes and melt the fat from it over low heat. We remove the greaves, turn up the heat and put the pieces of meat in the pan. As soon as a small crust appears, add the onion in half rings.

When the roast is ready, pour a glass of hot water, put in the tomato paste and simmer under the lid until cooked. Add lavrushka and salt 10 minutes before the end. You can sprinkle with herbs before serving.

With carrots and onions

Pork gravy is often prepared using vegetables. So to the ingredients that are described in the first recipe, add 1 large carrot.

Further - a matter of taste. The peeled vegetable can be chopped on a coarse grater or cut into strips with a knife. Add it to the frying pan after the onion. Additionally, you can add a little garlic here. This is what we call goulash.

Meat sauce with flour

For this recipe, we need:

pork - 500 g;
5 tbsp. l. flour;
1 carrot;
1 liter of broth;
1 onion;
2 tomatoes (or substitute tomato paste)
4 tbsp. l. sunflower oil;
Bay leaf;
salt.

We cut the washed meat and send it to a hot frying pan with sunflower oil. Fry until crusty.

At this time, we shred the peeled onions and carrots. We send to the pork. Put out a little, reducing the fire. Pour in wheat flour, stir well with a spoon.

The tomato should be scalded, peeled, grated or cut into small cubes. Add to the rest of the vegetables and fry until tender. Pour a little broth (if there is none, then replace with plain water), mix everything, achieve the absence of lumps and pour the remaining liquid.

Put the bay leaf, add salt and after half an hour of simmering over low heat, you can put the dish on plates.

Cooking recipe with mushrooms

Meat sauce with mushrooms is perfect for dinner. A fragrant dish is prepared quickly enough and looks beautiful on the table.

Ingredients:

mushrooms (you can take any) - 300 g;
the same amount of pork fillet;
carrot;
onion;
tomato paste - 4 tbsp. l .;
flour - 1 tbsp. l .;
sunflower oil;
1 liter of mushroom broth;
salt and spices.

We need 2 pans to cook this goulash: small and with high sides.

We start, as always, with the meat, which we wash, divide into equal strips and fry over high heat in a large frying pan. Then we set it aside - she will wait for the rest of the products.
We wash the mushrooms under running water, cut off the damaged areas. You can give them the same size, but more often they are cut into large (for taste) and small (for flavor) pieces. Fry in a small skillet with butter for 5-10 minutes. Pour it to the meat.
Saute the onions with carrots, add flour and tomato paste at the end. We also put it in a large brazier and fill it with mushroom broth. If you do not have one, then you can use meat or just hot water with cubes, which will replace the broth.

After 10 minutes of stewing, add spices with salt and simmer until cooked.

In a multicooker

In this gadget we will cook real Hungarian goulash. In the original it is called goulash-levesh. The literal translation means "shepherd's soup". There are many recipes in his homeland, but before experimenting, use the classic version.

For pork gravy in a slow cooker, take:

a piece of meat with a small bone - 0.6 kg;
potatoes - 3 medium tubers;
carrot;
tomatoes - 4 pcs.;
bulb;
garlic;
bell pepper - 2 pcs.;
some paprika and caraway seeds;
olive oil;
greens;
celery root;
red capsicum (don't overdo it);
salt.

So that nothing burns, it is better to prepare all the products in advance.

Cut the meat into large cubes. The seed should be trimmed, but not removed - it will saturate the broth.
We wash and clean vegetables. You can cut it in any shape, but in Hungary it is not small.
Pour olive oil into the multicooker bowl, discard the onion and start working in the "Frying" mode. Once golden brown, add the meat along with the bone. After a couple of minutes, add carrots, celery and bell peppers. Stir constantly when opening the lid.
Tomatoes are the next ingredient. It would be better to peel them off by scalding them from the kettle.
When the tomatoes become soft, change the mode to "Stew" and leave the dish for 15 minutes.
After this time, fill in water (about 750 ml). To prevent the meat from becoming tough, add hot broth or water to the roast.... Immediately fill in the coarsely chopped potatoes, add all the seasonings and simmer for another 20 minutes. The finished goulash should be sprinkled with herbs and allowed to stand for a while.

Creamy butter sauce

The delicate color of this dish lures you to the table.

We buy the following products:

pork tenderloin - 0.4 kg;
bulb;
heavy cream - 100 ml;
2 tbsp. l. flour;
2 cloves of garlic;
a mixture of peppers;
cumin and turmeric;
salt;
prunes - 3 pcs.;
sunflower oil.

Fry the chopped onions over high heat, first separately, and then add the pork with garlic. Fry flour separately in a frying pan, to which we later pour in the cream.

To avoid lumps, this should be done gradually, stirring with a whisk.

When the sauce has boiled a little, it's time to send it to the meat.

Chopped prunes and spices with salt should also be put here. Simmer until tender.

With sour cream

From the recipe described just above, remove the prunes and garlic, and replace the cream with sour cream. We leave the rest in the same composition. The roasting and braising process will be the same.

Required products:

milk - 1 glass;
butter - 50 g;
pork pulp - 500 g;
2 tbsp. l. flour;
salt;
a drop of sugar and nutmeg.

In a deep short time, melt half of the butter and fry the flour in it until golden brown, add spices, salt and milk. Boil.

At this time, in a separate bowl in the remaining oil, fry the meat, which should then be sent to the sauce and cook for about half an hour. Sprinkle with fresh herbs if desired.

Never use citrus juice and vinegar with dairy products - they just curdle due to the acid.

Which side dish goes well with pork gravy

It's no secret that meat gravy goes well with almost any side dish.

Its liquid component (broth) is always right for serving with such dishes:

fried and crushed potatoes;
rice;
pasta;
legumes;
stewed vegetables.

Now it is also fashionable to serve a complex side dish, which includes several types of products. Culinary experts advise serving pork gravy with buckwheat porridge and cucumbers. This combination is considered the most beneficial.

Goulash is put on a plate in different ways. Some people prefer to pour in the middle of the plate, thereby hiding the side dish. There is an option when it is placed on the side of the dish.

Don't forget that the Hungarian way of cooking involves the presence of potatoes in the dish itself. Therefore, you should not separately serve a side dish with it.

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 common dish into a very tasty and satisfying dish. The gravy can be meat, chicken, vegetable, cream, or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.

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

Vegetable gravy is mainly made with onions, carrots, tomato paste (fresh tomatoes), herbs and spices. If you don't have a lot of ingredients at home, you can make a quick gravy with tomato paste, onions, flour, and pepper and salt. By the way, flour is an essential ingredient in almost any gravy. It is the flour that gives thickness and makes the gravy a little viscous and enveloping.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, a little water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes, so that it infuses and thickens a little.

Gravy - preparing food and dishes

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following names: 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 a side dish on regular serving plates for main courses.

Before proceeding with the actual preparation of the gravy, it is necessary 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 carrots). You should also measure the correct amount of flour, liquid foods and spices.

Recipe 1: Pasta sauce (option 1)

The sauce for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests making a gravy for meat pasta.

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

Prepare food: rinse the meat and cut into small pieces. Peel the onions with carrots, grate the carrots, chop the onions. First, the pieces of meat should be fried until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Top with tomato paste and chopped garlic. After the contents of the pan have boiled, reduce the heat, season with pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 13-15 minutes.

Recipe 2: Pasta sauce (option 2) "Creamy"

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

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

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

Recipe 3: Pork Gravy

Pork gravy is an excellent choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The sauce is prepared quite quickly, during this time you can safely cook buckwheat or make mashed potatoes.

350-400 g of pork;
1 carrot;
Onions - 2 pcs.;
Sunflower oil;
Incomplete spoonful of flour;
2 tablespoons of tomato paste;
Seasonings;
Greens.

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to simmer. Rub the carrots, cut the onions into thin half rings. Saute vegetables in a separate skillet. Pour flour to the vegetables and mix thoroughly. Remove vegetables from heat. We spread the sautéing to the meat. Dissolve the tomato paste in warm water, season with salt and pepper. Pour the pasta over the meat and continue to simmer over low heat. A few minutes before cooking, pour chopped greens into the pan. We insist the finished gravy for 10-15 minutes.

Recipe 4: Chicken Gravy

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

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

Rinse the chicken, cut into small cubes and begin to fry in a pan with butter. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onions 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 Gravy

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

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

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 into the flour and mix thoroughly to avoid the appearance of lumps. Pour the mixture straight into the onion. Mix all ingredients thoroughly, season with salt, pepper and add a little sugar. Throw in a couple of bay leaves and simmer for several minutes under a closed lid. Turn off the heat and leave the gravy to thicken. It is very tasty to pour the finished gravy on meatballs, meat or fish cakes.

Recipe 6: Gravy for buckwheat

Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of making a flavored vegetable sauce for buckwheat.

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

Grate the carrots, chop the onion. First, fry the onion in oil, then put the carrots on it. Dilute tomato paste in water or broth and pour the sautéed vegetables with the mixture. 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. Add sour cream or cream 2-3 minutes before the end of cooking. 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 is great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Peel and chop the onion. Rinse all meat and cut into small pieces. Heat the oil in a thick-walled saucepan or skillet and add the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then toss the bay leaf, add salt and pepper to taste, pour in the 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 fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal with buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can cook it from fresh forest fungi - then the sauce will turn out to be even more aromatic and tasty.

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

Recipe 9: Gravy for cutlets

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

Fat and juice in which the cutlets were fried;
Half an onion head;
A spoonful of flour;
65-70 g tomato paste;
200 ml of water;
Condiments and spices.

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, after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Rice Sauce

Even the most common boiled rice can be incredibly tasty when cooked with juicy gravy. Preparing such a sauce is very simple and does not require the use of complex products.

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

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

Recipe 11: Liver Gravy

Liver gravy turns out to be not only tasty and satisfying, but also very useful, since the liver contains a lot of nutrients. Liver gravy goes well with any side dishes: mashed potatoes, pasta, buckwheat, etc.

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

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

Recipe 12: Beef Gravy

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

A pound of beef pulp;
1-2 pcs. Luke;
2 tablespoons flour;
15 ml tomato paste;
A spoonful of vegetable oil;
350-400 ml of water.

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

Recipe 13: sauce for mashed potatoes

An excellent recipe for a quick sauce for mashed potatoes. For cooking, you need chicken, onions and seasonings.

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

Rinse the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop it and put it with 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 gravy. Then pour the chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the ready-made gravy steep, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.

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 the flour with hot water and dilute thoroughly until the lumps are dissolved. Pour flour in a trickle into the milk and cook, stirring occasionally, until thickened over low heat. You need to choose the proportions yourself, since everyone loves a different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed during the preparation of any gravy is the correct selection of proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. It can 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 take a little more flour;

- To make the sauce for cutlets very rich and aromatic, you need to cook it in the same dish where the cutlets themselves were fried;

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

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

- Chicken gravy goes well with dried garlic and curry;

- If you are preparing a creamy sauce, add the cream last and not boil it, just bring it to a boil. After that, the pan must be immediately removed from the heat and left to infuse for a few minutes;

- Corn starch can also be used as a thickener instead of flour;

- It is not necessary to use meat ingredients to make the well-known “canteen-style” sauce. 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 the gravy is seasoned with salt, pepper and a few bay leaves are tossed in. A mixture of three tablespoons of flour and a glass of water is boiled in a separate bowl. Flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.

This article will discuss the preparation of meat sauces. With the help of gravy, you can make any, even the simplest dish special and tasty.

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

Milk gravy for meat is very tender and original in taste. To make such a sauce, you will need milk or cream, flour, water, salt and pepper. However, before you start making the gravy, you need to prepare the necessary dishes so that nothing is distracted. You should get a saucepan, a bowl, a thick frying pan, a saucepan, a cutting board for meat and vegetables, and a knife.

Pasta sauce

How to cook for pasta? For cooking you will need:

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

Cooking technology

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

Creamy gravy recipe

Such a sauce is suitable for meat. For cooking you will need:

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

Cooking process

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

This delicious sauce for meat adds tenderness and spice to any dish. She will also make even the simplest dinner unforgettable.

Pork sauce

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

To prepare meat gravy you will need:

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

Tasty sauce technology

Cut the washed meat into pieces. Fry in vegetable oil.
Next, you need to pour clean water into the pan, then stew the meat.
The next step in cooking is to tackle vegetables. It is necessary to cut the onion into rings and grate the carrots on a fine grater. Pour vegetables into another pan and sauté.
Sprinkle them with flour slowly, mix twice.
The last step is to remove the vegetables from the heat.
Put sautéing on top of the meat.
Next, you need to pour the tomato paste with water.
After that, it is worth salt the dish and add pepper to it. Pour tomato stew over the stew and simmer for a few minutes. When the gravy is almost ready, sprinkle the dish with parsley. Infuse the sauce for exactly fifteen minutes.

Tomato sauce

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

To make the sauce you will need:

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

Gravy preparation process

Cut the onion into strips. Fry in oil until a crust appears. Add tomatoes or tomato paste to the onion. Stew vegetables.
Dissolve two bouillon cubes in boiling water. Pour flour with the resulting liquid. Mix everything twice. Make sure that no lumps form.
Then it is worth pouring the onion with the resulting mixture. Mix all the ingredients of the dish thoroughly and put the bay leaf. Remove the sauce from the heat and thicken. This sauce is a great addition to meat dishes such as chops or cutlets.

Meat sauce for rice

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

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

Cooking process

Cut the beef into small cubes and lightly fry in a pan until golden brown.
Fry grated carrots and finely chopped onions on all sides. You can use the same pan that you used to cook the beef. Put tomato paste into the vegetable mixture. Mix everything and slowly add flour.
Then return the beef to the pan again and let the meat simmer for five minutes. Then you need to pour warm water into the dish and season the sauce with aromatic spices. Leave to infuse over low heat until all the gravy components are ready.

Flour-based sauce recipe

Sauce for meat with flour is easy to prepare. This recipe is traditional.

To make the gravy, you will need:

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

Preparation

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

Chicken sauce

Chicken sauce with tender sour cream goes well with buckwheat. She will give this porridge a spicy taste.

To prepare the gravy you will need:

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

Making the sauce

Wash the brisket and cut into small squares. Take a frying pan and fry on all sides. The onions must be peeled and cut into small pieces.
Then you need to wait until the meat begins to turn white, remove the onion from the pan. Then put on high heat and fry.
After that, it should be left to languish over low heat. At the end, pour in sour cream and simmer slowly for a couple of minutes. That's it, the sauce is ready.

Conclusion

Now it is clear how the gravy for meat is prepared. We have looked at several recipes. We hope you like some of them. Good luck with your cooking.

Step 1: prepare the meat.

We wash the pork pulp under warm running water. Then, holding the meat with our hands, let the water drain and then put it on a cutting board. We clean the pork with a knife from the tendons and film. Then we cut the meat ingredient into approximately equal small pieces, no larger than 2.5-3 centimeters so that during cooking in a pan, it is fried evenly on all sides. Transfer the meat pieces to a free bowl. Attention: if your meat is frozen, you must first defrost it to room temperature. Never defrost meat in a microwave oven or hot water, as this can affect the taste of the food.

Step 2: prepare the onion.

Use a kitchen knife to peel the onion and then rinse it under running water. We transfer our ingredient to a cutting board and using the same sharp equipment we cut the vegetable into small squares, length no more than 5-7 millimeters... Transfer the chopped vegetable ingredient to a free bowl.

Step 3: prepare the carrots.

Using a kitchen knife, peel the carrots and rinse them well under warm running water. Then, using a coarse grater, rub our vegetable ingredient with straws and put it in a container with chopped onions.

Attention: If desired, you can cut the carrots into small cubes.

Step 4: prepare the parsley.

Sort out parsley and rinse under running water. Lightly shake it off of the water and transfer it to a cutting board. Using a knife, chop our ingredient finely and transfer to a free plate.

Step 5: prepare the meat with tomato gravy.

Take a frying pan with high sides and pour vegetable oil into it. We put the container on medium heat. When the oil is well heated, use a tablespoon to transfer the pork from the bowl to the pan, holding it with a kitchen oven mitt. Periodically stirring the meat pieces on all sides with a wooden spatula, simmer them over medium heat until the meat starts juicing. Then we make the heat lower than medium and continue to simmer the meat ingredient under the lid ajar until the pork is golden brown. Then we shift the chopped onions and carrots into the same container. Simmer the vegetables with the meat ingredient over low heat under a slightly open lid until the onions and carrots are tender. To prevent the vegetables from burning during frying, stir them constantly with a wooden spatula. When the onion turns golden, add bay leaf to this container, salt and pepper to taste. Then we pour water into the same pan and, using the same kitchen utensils, mix all the ingredients well together.

When the liquid boils, add ketchup and sugar to the mixture. And again, stirring all the ingredients with a wooden spatula, we continue to simmer them over medium heat for 10-15 minutes... When the liquid has boiled away and the contents of the pan are reduced by a third, we shift finely chopped parsley to the meat and vegetables. Cover the container tightly with a lid, turn off the burner and let the meat with vegetables and tomato gravy brew for 10-15 minutes... You can check the readiness of the dish with a fork: if you pierce a piece of meat with it, and it is soft, then the dish is ready.

Step 6: Serve the meat with tomato sauce.

Transfer the finished hot meat with tomato sauce into a deep dish and serve. As a side dish, you can serve mashed potatoes, noodles, buckwheat or rice porridge with our dish. When you put meat on your plate with a side dish, do not forget to add a fragrant tomato sauce, as it is this that gives our meat dish an amazing taste. Enjoy your meal!

- - In addition to bay leaves and black ground pepper, you can use other seasonings and spices according to your taste to prepare our dish, for example: paprika or a special seasoning for meat.

- - Basil also gives a piquant taste to the meat. It can also be used in gravy.

- - Our dish can be prepared from any meat: beef, chicken or turkey.

- - Tomato sauce ketchup can be substituted for tomato sauce or fresh chopped tomatoes.

- - Fresh parsley can be replaced with dried greens.