What is the name of the gravy with meat. Pork stew with gravy: the best recipes

20.08.2019 Blanks for the winter

Gravy is a great addition to a wide variety of side dishes. It can be served with buckwheat, rice, potatoes, all kinds of pasta. It goes well with vegetables, goes well with cutlets, meatballs, meatballs. All experienced housewives know how to make gravy, but each has its own recipe.

Basically, the gravy is made from flour and tomato paste, kneading it in meat broth. You can cook it with minced meat, meat, chicken, onions, spices. From the dishes you will need a deep frying pan or saucepan, a lid.

How to make minced meat gravy

Ingredients:

100 grams of minced meat minced with a meat grinder
3 onions
2 medium cloves of garlic
1 processed cheese without additives
2 tablespoons of any tomato paste
1 heaping spoonful of flour
vegetable oil
salt, water

Preparation:

Fry the minced meat in a pan, pouring vegetable oil there
We cut very finely onions, three processed cheese on a fine grater. Mix everything with tomato paste and fry in another pan
Pour the resulting mixture to the fried minced meat, fill it with cold water and put it to stew under a tight lid
10 minutes after boiling, add chopped garlic, add salt, you can sprinkle with ground pepper for spiciness
A minute before readiness, add flour, stirred in warm water, wait for boiling

The sauce with minced meat is ready. You can serve it with mashed potatoes, horns or pasta, spaghetti, rice, sprinkle with herbs on top for flavor.

How to make pork or beef gravy

Ingredients:

a pound of beef or pork to choose from
2 medium carrots
2 onions
a spoonful of flour
4 tablespoons thick tomato paste
frying oil
salt, ground pepper

Preparation:

Pork or beef must be washed, dried and cut into square pieces with a sharp knife, fry in a pan until almost cooked
Carrots and onions should be peeled, chopped: grated carrots, onions - with a knife
Then you should fry the carrots and onions in a separate frying pan, then mix with the meat and fry a little again
Before the end of cooking, sprinkle the meat on top with flour, add pasta, a glass of water to it, put it to stew
Simmer pork under a tightly closed lid - 15 minutes, beef - 25 minutes, stirring occasionally

What kind of meat gravy to make, thick or liquid, depends only on preferences, you just need to top up with water, if it seemed not enough.

How to make a gravy with mushrooms and meat

Ingredients:

kilogram of fresh beef or veal
100 grams of red unsweetened wine
1 carrot
2 onions
a glass of broth
3 rounded spoons of flour
vegetable oil
300 grams of any mushrooms
3 cloves of garlic
pepper, salt

Preparation:

Cut the meat into small cubes, roll lightly in flour, fry in oil
Put it on a plate, put grated carrots, chopped mushrooms and onions in the same pan, fry
Pour in wine, broth, add salt, pepper, chopped pieces of garlic
Wait until it boils, pour the beef into the pan, simmer for another 15 minutes
Turn off the gas, leave to infuse for 20 minutes under the lid

The gravy turns out to be very fragrant and satisfying, mushrooms give it a delicate taste, and pepper - spicy.

How to make chicken gravy

Ingredients:

2 boneless chicken breasts
a glass of thick sour cream
bulb
small jar of champignons
2 level spoons of flour
salt, any seasonings

Preparation:

Cut chicken breasts into pieces, fry in a dry skillet without oil for 5 minutes
Cut the mushroom caps and onion, mix with chicken, simmer for 10-15 minutes
In another frying pan, fry the flour until a slightly dark color, pour sour cream into it, add salt, pepper, about a glass of water, simmer after boiling
Pour this mixture into a frying pan with meat and mushrooms, add bay leaf, herbs for the smell
Put out another 10 minutes, turn off the gas

This meat gravy is best served with rice, mashed potatoes, vegetable garnish. Chicken can, if desired, be replaced with other meat, pork or beef will also turn out juicy and aromatic in sour cream sauce.

How to make a delicious sauce for cutlets

Ingredients:

half a glass of milk
a piece of butter
a spoonful of flour
salt pepper

Preparation:

To make gravy for cutlets, first you need to pour milk into a saucepan, dilute it with cold water and boil on gas
Add salt, pepper, oil there
We dilute the flour in a cup of water so that there are no lumps, slowly pour it into the pan
Cook on the stove until the sauce for the cutlets thickens

Any gravy goes well with side dishes and vegetables, goes well with cutlets, meatballs. You can do it with meat, flour or tomato paste, add different spices. Pets will appreciate such a delicious dish and will definitely ask for more.

delaismelo.ru

How to make a gravy with meat

This appetizing meat sauce is perfect for any side dish. Consider a few recipes for making gravy with meat.

Ingredients:

meat - 0.5 kg;
onions - 2 pcs.;
carrots - 2 pcs.;
butter - 2 tablespoons;
flour - 2-3 tbsp.;
bay leaf - 2 pcs.;
salt;
spices.

Cooking process:

Wash meat and vegetables thoroughly.
Cut the meat into small pieces and put to stew on the stove until half cooked, salt and pepper.
Chop the onions finely and add to the meat.
Grate carrots on a fine grater, add to the meat. Put a bay leaf in the resulting mass and leave to stew for about 1 hour.
At this time, you can prepare the fill. Melt butter in a frying pan, add flour, stirring constantly. After obtaining a homogeneous yellow mass, add 400 ml of cold water, stir constantly to avoid the formation of lumps. Cook until thick and until the taste of flour disappears.
An hour later, we combine the resulting filling with meat. Continue simmering for 5-10 minutes.

Ingredients:

meat - 0.5 kg;
onions - 2 pcs.;
carrots - 2 pcs.;
sunflower oil;
salt;
seasonings.

Cooking process:

Wash meat and vegetables thoroughly. Finely chop the meat and send to fry in a pan, salt and pepper. After frying, move the meat into a saucepan, add water and put to simmer, after boiling, reduce the heat.
Finely chop the carrots, grate the onion and fry in a pan with soy and pepper. Various condiments can be added such as coriander, provencal herbs, etc.
After frying, we send the contents of the pan into a saucepan with meat and simmer for 1.5-3 hours, depending on the hardness of the meat.

Ingredients:

meat - 0.5 kg;
onion - 1 pc .;
carrots - 1 pc.;
flour - 2 tbsp. spoons;
vegetable oil;
tomato paste (sauce or ketchup);
salt;
spices.

Cooking process:

It is necessary to wash the meat and vegetables. Cut the meat into small pieces, fry in a pan until moisture evaporates and a golden crust appears.
Finely chop the onion, grate the carrots and add to the pan with meat. Add a little water and simmer for 15-25 minutes.
Add 3 tbsp. tomato paste (sauce or ketchup), salt, pepper, add spices.
Boil 600-700 ml of water, after boiling, put the contents of the pan into boiling water and simmer.
At this time, it is necessary to fry the flour for the thickness and color of the gravy. Pour flour into a preheated frying pan, without adding oil, and rub in a frying pan. Fry flour until brown by constant stirring.
Add flour to the stewed meat and stir constantly to avoid the formation of lumps. Then we leave on low heat for another 10 minutes.

Three options for solving the question of how to make gravy from meat will not leave indifferent even the biggest fussy. Also information can be found here.

elhow.ru

Gravy with meat

A gravy that is well known to us from childhood in some countries is simply called sauce. Every cook knows how to make gravy with meat, but everyone does it in their own way. And we will tell you below about two different recipes for its preparation.

How to properly prepare a delicious sauce with meat for mashed potatoes - a recipe

Cut well-washed and dried meat into pieces in the floor of a matchbox. Fry it in oil until a characteristic crust appears. But do not overdry, the meat should not be cooked. The mistake of many is excessive frying of meat to such a crust that then even a three-hour stewing does not help. Then add finely chopped onions and carrots and continue to fry for 5-10 minutes. After that, transfer the meat and vegetables to the stewing dish, add the tomato puree and cover 2/3 with water, and for a better taste, you can pour the broth. Stir the meat every quarter of an hour so that it does not burn and stick to the bottom. 20 minutes before cooking, you can add spices, salt and finely chopped parsley or celery. By the way, you can always change the proportions of the tomato, bringing the recipe to the ideal for you, and also do not forget that in addition to salt, you always have sugar in your arsenal, with which you can also regulate the taste, including of meat dishes. Then go for the gravy itself. Strain the broth in which the meat was stewed, do not throw anything away, but just put it aside. Fry the flour in a dry frying pan and gently, gradually add to the strained broth brought to a boil. Then wipe the vegetables that you took out of the broth by straining and combine with the broth again, boiling for at least half an hour. Next, pour the resulting gravy over the meat.

Cooking gravy with meat and mushrooms

pork neck - 700 g;
champignons - 500 g;
sour cream - 5 tbsp. spoons;
dried dill - ½ tsp;
dried parsley - ½ tsp;
starch - 1 ½ tbsp. spoons;
water - 1 glass;
vegetable oil - 40 g;
ground spices;
salt.

Wash the neck thoroughly, remove unnecessary film and dry. If you come across very large chunks of fat on top of the meat, cut them off; you don't need them. Cut the neck into small pieces and place in a well-heated frying pan with butter. Chop the onion finely, but not on a grater. When the collar pieces are fried, add the onion and wait until it softens. You should not bring it to a golden or brown color. By the way, you can take mushrooms at your discretion, it doesn't have to be champignons, the only thing is that if the mushrooms are forest mushrooms, then they certainly need to be boiled, dried, and then chopped. Chop the mushrooms finely.

So, when the onion is already cooked, add the mushrooms to it and fry for another 10 minutes. Then salt, add spices, but only ground, lower heat, pour in sour cream and mix well. Dissolve the starch in a glass of boiled, warm water, avoiding clotting in lumps. And 7 minutes after adding sour cream, pour in water with starch. So with the lid covered, the meat is stewed for about half an hour, and ten minutes before the finish, put dry parsley and dill. And also try to see if you need to add salt or any other spices. You can adjust the thickness of the gravy, if it's too thick, just add water. If, on the contrary, it is watery, then you can add flour fried in a dry frying pan or extend the stewing time, but with the lid open. So the moisture will evaporate naturally, but here you also need to be careful, do not stew the meat to the state of a crumbling stew.

womanadvice.ru

How to make a delicious meat gravy

Hearty and aromatic meat sauce is a versatile dish that goes perfectly with any side dish. There are a lot of recipes for making thick gravy, because they are equally popular in all countries of the world. In oriental cuisine, it is rare to cook a hot dish without adding meat or minced meat. In European cuisine, meat sauce is made as a separate hot treat, and the masterpieces of Italian chefs are hard to imagine without a juicy thick gravy.

The most famous recipe is minced meat sauce for pasta. However, there are other, equally delicious gravies that can complement simple and familiar dishes. Knowing the basic recipes, even at home you can cook a tasty and satisfying treat for every taste. Delicious meat sauce like in a garden will delight the smallest gourmets, and an exquisite bolognese for pasta will turn a simple family dinner into a real holiday.

Classic bolognese with minced meat

Ripe tomatoes - 1 kg
Minced meat (any) - 350 g
Dry wine - 200 ml
Milk - 200 ml
Onions (onions) - 1 pc.
Carrots - 1 pc.
Celery (stem) - 100 g
Butter - 50 g
Olive oil - 1 tbsp l.
Provencal herbs (dry mix) - to taste
Salt to taste

It is best to prepare minced meat in advance. Lean beef is most suitable, but mixed mince (70% beef and 30% pork or veal) can be used. We cook the minced meat on a large grinder or finely chop the meat with a knife into small pieces.
Onions can be cut into thin rings or small cubes.
Chop the carrots in a blender or grater.
Chop the celery stalk with a knife.
Tomatoes are best used ready-made, canned in their own juice. If fresh are used, grate them, remove the skin and transfer to a saucepan. Add Provencal herbs to the resulting puree, a little salt to taste and cook over medium heat for 10-15 minutes.
Pour olive oil into a deep bowl with a thick bottom or frying pan, add butter and melt over medium heat.
Fry onions, carrots and celery until soft.
Add minced meat to vegetables, mix and fry for another 5 minutes.
Pour in milk, stir, bring mixture to a boil and reduce heat. Simmer until all the milk is absorbed.
Pour wine in a thin stream, mix well and continue boiling until it is also absorbed into the minced meat.
Pour in the finished tomato dressing and cook until tender. Simmer the minced meat sauce with the lid ajar for at least two and a half hours. The longer the stewing time, the tastier and richer the taste will be.
Italian sauce with minced meat must be transferred to a convenient dish with a lid and refrigerated overnight, or even better - for 24 hours. During this time, it will become thicker and ready to use.

Meat gravy like in kindergarten

Meat (veal) - 500 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Flour - 2 tbsp. l.
Tomato - 1 tbsp. l.
Sour cream - 1 tbsp. l.
Water - 1 liter
Sunflower oil - 3 tbsp l.
Bay leaf - 1 pc.
Salt to taste

Veal is usually used for children's diets, but lean beef fillets can be used. Rinse the meat, dry off excess liquid with a napkin and cut into small pieces. If desired, ready-made boiled pulp can be used in the sauce with meat.
Peel the carrots, rinse and grate or chop into thin strips.
Peel the onion and cut it into cubes or thin rings at random.
Pour vegetable oil into a skillet and sauté the prepared vegetables. You can add raw vegetables to the sauce for meat - if desired.
Transfer the onions and carrots to a saucepan or saucepan.
Fry the pieces of meat in hot oil until lightly golden brown.
Add prepared vegetables to the meat, stir.
Add flour, mix well and simmer for a few minutes. There is another way to make meat gravy with flour - it needs to be fried in a dry frying pan until it is light coffee shade. After that, it can be added to the pan with other foods. In this case, the flour taste will hardly be felt.
Add tomato, juice, pasta and sour cream. You can make a simple sauce without adding sour cream. But in this case, it is better to use chopped tomatoes or juice instead of pasta.
Pour in the required amount of water and stir well so that no lumps form. The meat sauce will be richer if you use broth instead of water.
Cover the skillet or saucepan with a lid and bring the mixture to a boil. After that, you need to reduce the heat and continue to simmer the sauce for the meat for 40 minutes.
Delicious sauce with meat is ready. It goes well with buckwheat and rice side dishes, as well as pasta.

If you want to make kindergarten-style meat sauce for mashed potatoes, you can add some grated pickles. This will soften the taste and add a touch of flavor. Children's meat sauce in a multicooker will cook much faster.

Sauce with meat dishes

Tomato paste - 2 tbsp l.
Water - 1 glass
Garlic - 3 cloves
Bow - 1 head
Parsley - 1 bunch
Salt and spices to taste

Place tomato paste in a saucepan.
Pour in water and mix well. The classic sauce for meat is prepared in water, but if you wish, you can add a little vegetable broth.
Place the mixture over medium heat and bring to a boil.
Chop the parsley as small as possible.
Cut the onion into rings or cubes.
Add vegetables to the tomato and cook for 5 minutes.
Season with salt and spices to taste, stir.
Grate the garlic and add to the sauce. As soon as the mixture boils, remove from heat and refrigerate.

Delicious sauce for meat is ready. It goes perfectly with boiled beef and poultry dishes. Universal meat sauce is suitable not only for cereal side dishes. It can be added to boiled vegetables.

Meat juice sauce

Mix a glass of chilled juice with starch.
Pour the remaining meat juice into a saucepan or saucepan, place on the stove and heat.
Pour the starch mixture in a thin stream and bring to a boil, stirring constantly.

The prepared meat juice sauce can be used to make thick gravies.

Despite the fact that the gravy is prepared from minced meat without adding flour, it turns out to be quite thick. If a thinner consistency is needed, use broth or water instead of dairy products.
You can use a hand blender to prepare meat sauce for young children. Remove the prepared sauce with meat from the stove, cool slightly and chop the gravy well until smooth.
If you want to use an easier way of making meat sauce, it is best to resort to using a multicooker. It is enough to put all the food into the bowl of the appliance and turn it on to the "Braising" mode. The finished minced meat sauce in a slow cooker will be less greasy, but more saturated.
Meat gravy is prepared very quickly and does not require a large amount of food. Ingredients can be changed as desired using a wide variety of combinations.
Before making the gravy with meat, it is advisable to fry the vegetables separately.
Knowing the basic recipe for making meat gravy, you can make various dressings for cereal and vegetable dishes.

Before preparing minced meat gravy, you need to lightly fry it in vegetable oil. Otherwise, the minced meat sauce will have a pronounced taste of boiled meat.
It is not recommended to store ready-made meat gravy for more than three days in the refrigerator. However, it can be frozen and reheated as needed.
To prepare the juice, you need to fry any meat in butter. Drain the released juice, strain and use for making sauces.
There are several culinary secrets on how to properly prepare a sauce with meat so that the usual food becomes not only tasty, but also healthy. Use only good quality products. Replace canned ingredients with fresh ones whenever possible. When choosing meat, pay attention to its color and smell. Young veal smells like milk and has a pleasant light pink hue.

There are a lot of options for how to make the sauce. Knowing the basic recipes, you can always make your own gravy with meat for every taste. Thick gravy with meat, delicate in consistency, goes well with any side dish, so you will always have a large selection of hot dishes for every day and for the festive table.

edimsup.ru

How to make a gravy with meat?

The uniqueness of this dish lies in the fact that it is ideally combined with almost any side dish, which can be represented by both potatoes and various cereals. How to make gravy with meat, every hostess is simply obliged to know, and it is about the secrets of its preparation that will be discussed further.

Properly selected meat is the key to a delicious dish

Since the gravy is based on meat, its choice should be approached extremely responsibly. It often happens that even in the conditions of careful implementation of all the recommendations set forth in the selected recipe, the dish turns out to be not as tasty as we would like. Incorrectly selected meat may be to blame.

So, in order to use only a high-quality product in the preparation of meat gravy, you need to be guided by the following rules of an unmistakable choice:

Press lightly to check the freshness of the food. The rapid leveling of the meat after pressing indicates that it is fresh. But those pieces, on which the dents do not return to their previous shape, are unusable.
It is imperative to evaluate the smell that comes from the meat, because the presence of even a subtle unpleasant odor should be a weighty reason for refusing to purchase such a product.
Fresh and high-quality meat must be dry. A warning aspect should be the presence of mucus or plaque.

Classic meat sauce: quick, simple and tasty

To get a delicate and light gravy, you can use the classic recipe and prepare the necessary ingredients in advance, which are presented:

pork, turkey or chicken - 500 g;
onions - 1 pc.;
carrots - 1 pc.;
flour - 1 tbsp. spoon;
tomato paste - 1 tsp;
bay leaf;
salt and black pepper to taste.

Step-by-step instructions for making meat gravy include the following steps:

thorough washing of the meat and cutting it into cubes;
chopping onions;
chopping carrots using a medium grater;
stewing cut meat in its own juice for 15 minutes;
adding chopped onions, carrots and a small amount of vegetable oil to the meat;
stewing the ingredients for another 5 minutes;
adding a glass of water to the pan and then stewing for another 40 minutes (the amount of water should be adjusted so that it completely covers the pieces of meat);
thoroughly mixing 1 teaspoon of tomato paste with ½ cup of heated water, flour (1 tablespoon) and sour cream (1 tablespoon);
adding pepper, bay leaf, salt and a prepared mixture of tomato paste to the pan with meat;
simmering the ingredients for another 10 minutes with occasional stirring.

The finished dish can be served with any side dish!

To create a more pleasant taste and aroma, you need to experiment with the process of making meat gravy. So, a fairly tasty dish will turn out if the meat is stewed with finely chopped bell pepper.

For those who do not really like the taste of tomatoes, you can opt for a creamy gravy, which, instead of tomato paste, involves the use of 1 glass of sour cream. According to numerous reviews, the tandem of this dairy product with chicken and mushrooms is considered the best.

Mistresses on a note

The following tips will help hostesses prepare a fairly tasty meat gravy:

It should be borne in mind that the duration of cooking depends on what kind of meat is used for gravy. So, the fastest way to cook is chicken. But if the choice is on beef, it should be cut into smaller pieces for quick cooking.
Pre-frying the sliced meat should only be done in an open pan.
It is impossible to imagine a classic meat gravy without golden sauce. As a rule, not only pre-frying the meat helps to achieve this shade, but also the addition of carrots, from which you should not turn yourself out.
A small amount of flour, which should be added during the stewing process, will help to add thickness to the gravy.
Meat gravy can also be included in the diet, but in this case it is recommended to give preference to skinned chicken meat.
The addition of salt and pepper should be done in the last stages of cooking.
If it is necessary to pre-soften the meat, it should be placed in a container with milk for half an hour.
At the end of cooking, the dish can be supplemented with chopped herbs, which will add spice to it.

vremya-sovetov.ru

Use pork or tenderloin to make the gravy. It's not scary if the pork is lightly with a layer of bacon. Before cooking, place the meat in a colander and rinse thoroughly under running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions.

Heat some of the sunflower oil in a convenient skillet. Add the pieces of pork. Fry over medium heat until lightly golden brown.

Place the fried pork pieces in a stewing pan.

Peel the onion, cut into small pieces. Rinse and peel the carrots, grate on a coarse grater. Pour the remaining oil into the pan, heat, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat.

Add wheat flour. The density of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir.

Add tomato paste and hot water. Stir. Bring to a boil. Cook for about 5 minutes. Add salt and ground pepper.

Add the tomato sauce to the fried pork and heat over low heat. Simmer for 30-50 minutes until soft. Add the bay leaf 5 minutes before stewing ends.

The pork sauce is ready. Can be served immediately, after stewing, or cooked for future use for several days. Store the cooled gravy in the refrigerator. Warm up to the desired temperature before use.

Bon Appetit!

Stewed pork recipes with gravy.

Pork is not dietary at all, but everyone's favorite meat. It is ideal for preparing kebabs, chops and fingers. But one of the easiest cooking options is gravy stewing. This helps to solve the problem with sauces and season the garnish with a tasty and aromatic yushka.

How to stew, cook pork meat in small pieces: the simplest recipe

Almost every housewife knows how this dish is prepared. Its advantage is simplicity. There are a lot of options for making gravy.

Ingredients:

0.5 kg pork pulp
1 onion
Spices
Small carrots
Butter
Greens

The secret lies in the right choice of meat. It is not worth buying too expensive parts for extinguishing.
Cuts such as cue ball and entrecote are more suitable for roasting. The bottom line is that when it gets into the pan, a lot of juice is stored inside.
Select back or brisket for gravy
Cut the meat into 4 x 4 cm pieces
Pour a small amount of oil into a thick-walled skillet and heat it up
Fry the slices, stirring constantly, along with the onions. When it is browned on both sides, you can start stewing
Pour in some water and add grated carrots. Cover and simmer for 40 minutes
Enter salt, spices and herbs

How to deliciously stew pork meat with sour cream sauce: a recipe in the oven

This is one of the options for French meat. Prepares quickly and goes to the festive table.

Ingredients:

500 g of meat
2 onions
300 g mushrooms
150 ml sour cream
100 g cheese
Spices

For this recipe, it is better to take a cue ball or a back. It is cut into layers 1 cm thick
After that, the meat is beaten off with a hoe and rubbed with salt and spices.
Next, you need to put a layer of onion cut into rings on a baking sheet, and on top of it meat
Next, lay out the meat, and on top of it the mushrooms
Grind the cheese and mix with sour cream and pour the sauce over the mushrooms
Pour in 100 ml of water and cook in the oven for 40 minutes

How to deliciously stew pork meat with gravy like in a kindergarten?

This dish is nothing more than beef stroganoff. Initially, the dish was invented by the chef of the old owner, Stroganov. He had no teeth, so he could not chew meat. Then the cook scraped the pork and prepared a very tender gravy.

Ingredient:

500 g pork
2 tablespoons tomato paste
2 onions
Spices
Butter
A little flour

Pork is cut into very small pieces. Cooks recommend scraping frozen meat
Further, oil is poured into the pan and the meat is fried on it along with onions
When the food is browned, add a spoonful of flour and fry a little more
Pour in the broth and simmer over the fire for 30 minutes, add tomato paste, salt and herbs, simmer for another 5 minutes

How to deliciously stew pork meat with gravy with ketchup in a pan?

One of the options for beef stroganoff. It is quick and easy to prepare. It won't take long.

Ingredients:

50 ml ketchup
500 g of meat
2 onions
2 carrots
Spices
Butter

Cut the pork into small pieces, it is necessary that it is convenient to put them in your mouth
Pour the oil into the skillet and fry the meat along with the onions and carrots
When everything is reddened and covered with an appetizing crust, you need to pour in a little water
Cover with a lid and simmer for 40 minutes, add ketchup and simmer a little more, add spices and salt

How to deliciously stew pork meat with gravy and garlic?

Garlic gives the meat a very unusual flavor and aroma. You can use both cloves and feathers of garlic.

Ingredients:

400 g pork
2 onions
2 cloves of garlic and feathers
Spices
Butter

Pour the oil into a bowl and toss the pork, fry until golden brown
Introduce the onion and keep it on fire for a little more.
Pour in the broth, cover and simmer over the fire for 30 minutes
Then add garlic, salt, spices and chopped garlic feathers
Cover with lid for 2 minutes and turn off heat

How to deliciously stew pork meat with gravy in a slow cooker in large pieces?

A multicooker is a great tool for preparing a huge number of dishes. Thanks to the huge variety of modes, you can cook both baked meat and stew it.

Ingredients:

500 g of meat
2 onions
Spices
Mayonnaise
50 ml sour cream
50 ml milk

Cut the meat into thin slices and rub them with spices and salt
Apply a thin layer of mayonnaise to each bite and fry in the "fry" mode
After that, add the onion and fry a little more, pour in the broth and cook in the "simmering" mode for 20 minutes
Add sour cream diluted in milk, salt and simmer for 5 minutes

Which side dish is suitable for stewed pork with gravy: a list

Pork with gravy is a great meat dish that goes well with almost all side dishes.

List of side dishes:

Mashed potatoes
Baked vegetables
Pasta
Paste
Boiled buckwheat

Braised pork is a great dish to complement any side dish. Delicate sauce will make the dish juicy and fragrant.

VIDEO: Braised pork

How to make minced meat gravy

Ingredients:

100 grams of minced meat minced with a meat grinder
3 onions
2 medium cloves of garlic
1 processed cheese without additives
2 tablespoons of any tomato paste
1 heaping spoonful of flour
vegetable oil
salt, water

Preparation:

Fry the minced meat in a pan, pouring vegetable oil there
We cut very finely onions, three processed cheese on a fine grater. Mix everything with tomato paste and fry in another pan
Pour the resulting mixture to the fried minced meat, fill it with cold water and put it to stew under a tight lid
10 minutes after boiling, add chopped garlic, add salt, you can sprinkle with ground pepper for spiciness
A minute before readiness, add flour, stirred in warm water, wait for boiling

The sauce with minced meat is ready. You can serve it with mashed potatoes, horns or pasta, spaghetti, rice, sprinkle with herbs on top for flavor.

How to make pork or beef gravy

Ingredients:

a pound of beef or pork to choose from
2 medium carrots
2 onions
a spoonful of flour
4 tablespoons thick tomato paste
frying oil
salt, ground pepper

Preparation:

Pork or beef must be washed, dried and cut into square pieces with a sharp knife, fry in a pan until almost cooked
Carrots and onions should be peeled, chopped: grated carrots, onions - with a knife
Then you should fry the carrots and onions in a separate frying pan, then mix with the meat and fry a little again
Before the end of cooking, sprinkle the meat on top with flour, add pasta, a glass of water to it, put it to stew
Simmer pork under a tightly closed lid - 15 minutes, beef - 25 minutes, stirring occasionally

What kind of meat gravy to make, thick or liquid, depends only on preferences, you just need to top up with water, if it seemed not enough.

How to make a gravy with mushrooms and meat

Ingredients:

kilogram of fresh beef or veal
100 grams of red unsweetened wine
1 carrot
2 onions
a glass of broth
3 rounded spoons of flour
vegetable oil
300 grams of any mushrooms
3 cloves of garlic
pepper, salt

Preparation:

Cut the meat into small cubes, roll lightly in flour, fry in oil
Put it on a plate, put grated carrots, chopped mushrooms and onions in the same pan, fry
Pour in wine, broth, add salt, pepper, chopped pieces of garlic
Wait until it boils, pour the beef into the pan, simmer for another 15 minutes
Turn off the gas, leave to infuse for 20 minutes under the lid

The gravy turns out to be very fragrant and satisfying, mushrooms give it a delicate taste, and pepper - spicy.

How to make chicken gravy

Ingredients:

2 boneless chicken breasts
a glass of thick sour cream
bulb
small jar of champignons
2 level spoons of flour
salt, any seasonings

Preparation:

Cut chicken breasts into pieces, fry in a dry skillet without oil for 5 minutes
Cut the mushroom caps and onion, mix with chicken, simmer for 10-15 minutes
In another frying pan, fry the flour until a slightly dark color, pour sour cream into it, add salt, pepper, about a glass of water, simmer after boiling
Pour this mixture into a frying pan with meat and mushrooms, add bay leaf, herbs for the smell
Put out another 10 minutes, turn off the gas

How to make a delicious sauce for cutlets

Ingredients:

half a glass of milk
a piece of butter
a spoonful of flour
salt pepper

Preparation:

To make gravy for cutlets, first you need to pour milk into a saucepan, dilute it with cold water and boil on gas
Add salt, pepper, oil there
We dilute the flour in a cup of water so that there are no lumps, slowly pour it into the pan
Cook on the stove until the sauce for the cutlets thickens

Gravy with meat goes well with various side dishes. The classic options for its preparation are with pasta, potatoes or buckwheat porridge.

It doesn't take much time to make a gravy with meat, and the recipe (ingredients) can be chosen at will - depending on what it is served for. Typically, meat gravy is prepared with seasonings and vegetables.

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Ingredients

To prepare meat gravy you will need:

Meat (any will do - pork, beef, poultry).
Carrot.
Onion.
Tomatoes (or tomato paste).
Salt, black pepper.
Bay leaf, garlic, flour, fresh herbs - optional.

Making the gravy

To prepare meat gravy, you must:

Wash the meat, remove bones, streaks and films. Cut into small cubes and pat dry with a paper towel.
Fry the meat pieces over high heat until golden brown. This will help make the meat more juicy.
Wash onions and carrots, peel them, cut into small slices. Carrots can be grated on a coarse grater.
Saute vegetables in a separate skillet until golden brown.
Pour boiling water over the tomatoes, peel and seed them, and then chop in mashed potatoes. If desired, you can take ready-made tomato paste.
Pour tomatoes and onions over the carrots and simmer covered for a few minutes. Chopped garlic can be added at this stage.
Put pieces of meat in a pan with vegetables and add a small portion of boiling water, cover and simmer until tender over low heat. 5 minutes before the end of cooking, the dish needs to be salt and pepper, it is appropriate to add bay leaves and other spices.

When making gravy, it is important to keep in mind that:

If you need to thicken the gravy, fry the flour in a dry skillet, then mix with a little warm water and pour into the gravy, stirring quickly (so that there are no lumps).
You can use pre-cooked broth instead of water to stew and thicken the gravy.
It is not necessary to put vegetables in the gravy. It is enough to fry and stew the meat, and then add broth with spices and flour to it.
For quick gravy, you can use minced meat instead of chunks of meat. It should be crumbly, without the addition of bread, eggs, milk or other foods.
Meat gravy is best served hot with a side dish. Garnish with chopped fresh herbs.