Any side dish with gravy becomes much softer and tastier. Mashed potatoes with meat gravy is a favorite dish for children and adults. You can prepare meat gravy with tomato while the potatoes are boiling.

Ingredients

For 4-5 servings of meat gravy with tomato, you need:

• pork or veal pulp 0.5 - 0.6 kg;
• bulb;
• carrot;
• salt;
• oil 50 ml;
• tomato 30 - 40 g;
• flour 40 g;
• pepper and spices to taste;
• potato broth or water 0.4 l.

Recipe

Before you start cooking, wash the meat and blot the water with napkins. Then cut it into pieces weighing about 20 grams. Heat oil in a frying pan and add meat to it. Fry it for about 20 minutes.

Chop the onion.

Send it to the meat.

Grate the carrots on a coarse-toothed grater.

5-6 minutes after the onion, put the carrots in a skillet.

Fry for another 5 - 6 minutes. Add the tomato.

Warm it up with meat for a couple of minutes.

Add flour. Mix it well with meat, fry for 2-3 minutes.

If mashed potatoes were cooked for the meat gravy, then you need to leave the potato broth for it. Next, you need to pour potato broth or boiled water into the fried meat. Season with salt to taste, add pepper and spices.

Bring to a boil and after five minutes the meat sauce is ready. Serve in portions, sprinkle with meat sauce.

Mashed potatoes are very nutritious and incredibly delicious. For the first time it became known about it back in the middle of the seventeenth century, but despite this, it still has not lost its popularity among gourmets.

List of recipes in the article:

Photo by Shutterstock

It is impossible to imagine Slavic cuisine without mashed potatoes. It is dry in itself, it can be diluted with all kinds of gravy. Now you can learn how to cook this dish from various videos, but the easiest way is to use standard recipes. Below are two recipes for gravy (chicken and meat) that make the dish tender, satisfying and flavorful.

First recipe (meat gravy)

You will need:

• carrot
• onion
• vegetable oil
• tomato paste

So, start preparing the gravy. Wash frozen meat. Cut it into small cubes and fry in a skillet until golden brown. Remember: you cannot overcook it too much. As soon as golden brown appears, sprinkle the meat with flour. Mix well. In order for the flour to cook, keep it on the fire for another five minutes.

Transfer the cooked meat to a cauldron in which you will make the gravy. Wash and peel the onions and carrots. Cut the carrots into strips, one half of the onion into small cubes, the other into rings.

Heat the vegetable oil well in a skillet. Then put the chopped vegetables in it. Fry them until tender.

Put tomato paste in a frying pan with ready-made vegetables. Stir the mixture thoroughly. It should be thick enough. Cook for another five minutes, until the contents are uniform in color.

After that, put everything from the pan into the cauldron in which the meat lies. Dip a laurel leaf there, mix well and add water. Putting on fire, boil. Boil the gravy over low heat for fifteen minutes, stirring occasionally.

After the mixture has boiled, reduce the heat. Add salt and pepper as desired

Second recipe (chicken gravy)

You will need:

• carrot
• chicken fillet
• mushrooms
• vegetable oil
• butter
• Bay leaf
• salt, spices

The gravy should be done as follows. Wash the carrots, peel them and cut into strips. Peel the onion and chop it into cubes. Wash the chicken fillet and cut it into medium sized pieces.

Dry the mushrooms a little on a napkin, then fry them, carrots and onions in sunflower oil. You need to fry until they are ready.

Heat a dry frying pan and add small portions to fry the flour. Do not forget to interfere with it all the time. When it is ready, its color will change and become uniform.

After the flour is ready, pour about a glass of water into it. This should be done with a thin stream and stirring all the time in order to prevent the formation of lumps. Add the prepared flour gruel to the vegetables and stir well.

Fry the chicken fillet in butter and pour the prepared meat into a frying pan with vegetables. Top up with water, throw in a leaf of lavrushka. Add pepper and salt. After extinguishing for 25 minutes on low heat, turn off. All is ready!

It remains only to mix one of these gravy with mashed potatoes, invite guests and enjoy a wonderful hearty and tasty dish with them.

When making gravy, add flour to the mashed potatoes. It will give it the necessary consistency. It is also important to use tomato paste or tomatoes during cooking. Then the gravy will have a rich taste.

Aromatic sauce with chicken

Necessary:
250 g - chicken fillet;

20 g - wheat flour;

2 pieces - onions;

10 g - tomato paste;

50 g - butter;

500 ml - water;

20 ml - vegetable oil;

1 tsp. - salt and spices.

Green mashed potatoes and peas. Watch the video recipe!

How to cook:

Take a chicken fillet, rinse under running water, dry on a paper towel and cut along the grain into small pieces.

Peel and chop the onion.

Wash and grate the carrots.

Fry the prepared vegetables in vegetable oil, salt and pepper.

Take another skillet, pour flour into it and fry it until golden brown. Pour in a glass of water and bring the mixture to a boil. Be sure to stir it to avoid lumps.

Pour the resulting flour mixture to the vegetables and set aside.

Melt the butter in a skillet, put the fillet pieces on it and fry them until tender.

Then transfer them to vegetables with flour mass and mix everything.

Put the gravy on the fire and boil it for 5-10 minutes, and then serve with mashed potatoes.

Hearty beef gravy

Shutterstock

20 g - wheat flour;
4 pieces - onions;

400 ml - water;

1 piece - bay leaf;

salt and spices to taste.

How to cook:

Take beef, rinse and cut into small pieces.

Transfer them to a skillet, pour vegetable oil into it and fry for 10-15 minutes over medium heat.

Peel and finely chop the onion.

Then add it to the meat and fry until golden brown.

Then put the ketchup, flour, spices, bay leaf, salt and water there.

Mix everything and cook over medium heat for 10 minutes.

Diet sauce with mushrooms

Shutterstock

The sauce with mushrooms is very tasty. It goes well with mashed potatoes.

Necessary:
400 g - mushrooms;

1 piece - onion;

1 pc - carrot;

3 pcs - tomatoes;

2 cloves - garlic;

10 g - flour;

50 g - butter;

pepper and salt to taste.

How to cook:

Take fresh mushrooms, wash under running water and chop finely.

Peel the onion and cut into cubes.

Put a frying pan over medium heat and melt the butter on it. Add onions and mushrooms there and fry until half cooked.

During this time, it is necessary to grate the washed carrots, peel and chop the garlic, and then add them to the ingredients in the pan.

Then pour boiling water over the tomatoes, peel them off and chop finely.

Transfer them to a skillet with the rest of the vegetables and wait until the liquid from the tomatoes is half boiled away.

Then add flour, spices and salt there, and then mix everything thoroughly to get a homogeneous consistency.

Serve the prepared sauce with mushrooms with mashed potatoes and enjoy the excellent taste of the resulting dish.

The taste of mashed potatoes goes well with meat, fish or mushroom dishes. It also harmonizes with vegetable salads, stewed or boiled vegetables.

Mashed potatoes are easy to turn from a side dish into a separate dish. To do this, it is enough to fill it with gravy. Most often, meat sauce is used for mashed potatoes.

Fast navigation through the article

Meat sauce

If you prepare a meat-based puree gravy, regular mashed potatoes are a very satisfying and delicious dish. To prepare it, you must:

• Wash meat (pork, beef, chicken, etc.), cut off excess fat and films;
• Cut the meat into small pieces;
• Boil with spices until tender and remove from broth;
• Melt a piece of butter in a preheated pan and fry the onion on it until golden brown;
• Add finely grated carrots, chopped garlic;
• Stir the vegetables and place small slices of peeled tomatoes on top (0 can be substituted with ketchup or tomato sauce)
• When the juice from the tomatoes has completely evaporated, put pieces of meat in a pan and lightly fry on all sides;
• Add a little flour and mix thoroughly;
• At the end of cooking, pour the hot meat broth over the pan to obtain the desired gravy consistency.

Vegetable sauce

For veggies, you can make a vegetable gravy with mashed potatoes. This will require:

• Cut the onion into half rings and fry it for a minute in vegetable oil;
• Add grated (or cut into thin strips) carrots and sweet peppers, cut into half rings, into the pan;
• Place on top the slices of previously peeled tomatoes and simmer slightly over low heat until the moisture evaporates;
• Add salt, pepper, garlic, and other spices to taste;
• When the vegetables are ready, they need to be seasoned with flour, mixed thoroughly and covered with boiling water until a gravy of the desired consistency is obtained.

The ingredients can be varied (add courgettes, eggplant, asparagus, and other finely chopped vegetables).

Mushroom sauce

Mushroom sauce will add a pleasant variety to any cuisine. Mushrooms need to be washed, peeled, cut into small pieces and cooked with vegetables:

• Fry in a pan with vegetable oil until excess moisture is gone (instead, you can boil it first);
• Add onions, carrots to semi-prepared mushrooms, mix and fry for a while;
• Fry flour in a dry frying pan until golden brown and pour boiling water over, stirring thoroughly (so that there are no lumps);
• Pour the flour mixture over the mushrooms in a frying pan. If necessary, add more boiling water to obtain the desired consistency;
• Add tomato paste and spices to taste.

It's no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and food culture. The gravy is different, but almost always they are united by the broth and flour in the recipe. Some cold or hot gravy can be based on slices of vegetables, poultry, meat, and even fish.

They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, barley) and mixed dishes of vegetables and cereals, they are especially good for mashed potatoes.

There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat, of course, is prepared from meat: pork, beef, veal, lamb provide the source material for them. But in any case, flour is an essential ingredient, dried or fried, which gives the gravy a special taste and gravy viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken brisket are more suitable.

What do you need to make a meat gravy?

From the dishes you will need a stewpan or frying pan with a thick bottom, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring dishes, and a culinary spatula.

It is important to prepare the necessary ingredients for the successful preparation of this dish. Rinse the meat or chicken, drain the water and cut into pieces. Rinse all vegetables, peel, finely chop or grate. Sift flour, measure it and liquid components.

1. Homemade recipe for meat sauce for pasta

Meat sauce for pasta will increase their nutritional value, give a special mouth-watering smell and taste, and will please the household and guests.

Ingredients:

• meat or chicken - 250-300 grams;
• onions - 140 grams;
• fresh carrots - 150 grams;
• wheat flour - 1 tablespoon (25 grams);
• tomato paste - 25-30 milliliters;
• garlic - 2 cloves;
• vegetable oil for frying - 30 milliliters;
• table salt - to taste.

According to the home recipe, the pasta sauce is prepared as follows:

1. Cut the selected and washed meat into small pieces. Peel and chop vegetables: grated carrots, onions - with a knife.
2. Fry the pieces of meat in a frying pan in vegetable oil until almost cooked. Add chopped vegetables to the meat and continue to fry the meat with them for another 4 minutes.
3. Pour flour into the fried vegetables with meat, mix evenly and simmer for 2-4 minutes over low heat, then add chopped garlic and pour in enough water to cover, add tomato paste and add heat.
4. As soon as the contents of the pan boil, reduce heat, add spices and continue simmering under the lid for 15 minutes. Decorate the prepared gravy with chopped herbs and let it brew for 10-15 minutes before serving.

2. Recipe for pork meat gravy

For those who boldly include pork in their menu, the best choice. Such a gravy is prepared quickly, simply, good and nutritious, suitable for almost any side dish.

Ingredients:

• pork - 400 grams;
• carrots - 1 root;
• onions - 2 pieces;
• wheat flour - 1 level tablespoon;
• tomato paste - 2 tablespoons;
• seasonings and herbs - optional;
• table salt - to taste.

The recipe for pork meat sauce is prepared as follows:

1. Wash the meat, dry it, cut it into equal pieces with a sharp knife and, fry in vegetable oil and add water, simmer over low heat.
2. Peel and rinse carrots and onions, chop: carrots - grated, onions - cut into half rings. In another frying pan, fry them in vegetable oil, add flour and, stirring, remove from heat.
3. Transfer the vegetables stewed with flour to the stew, add tomato paste diluted with water and continue stewing in the same mode.
4. Add prepared chopped fresh herbs a few minutes before the end of stewing. After turning off the heat, let the prepared gravy brew within 15 minutes.

3. A simple recipe for chicken gravy

The aroma of chicken meat combined with the smell of melted sour cream with spices provides this gravy with an unmatched taste with any side dish, be it mashed potatoes or pasta.

Ingredients:

• chicken meat - 1 breast;
• onions - 2-3 medium onions;
• sour cream or mayonnaise - 100 grams;
• vegetable oil;
• salt and pepper to taste;
• drinking water - 40 milliliters.

According to a simple recipe, chicken gravy is prepared like this:

1. Prepare everything: rinse the chicken and cut into small pieces; peeled onions, chop on a blender or finely chop.
2. Put chicken in a frying pan preheated with vegetable oil, fry until the meat turns white, immediately add chopped onions and continue frying over medium heat for a short time to pour in a little water and simmer under a lid over low heat until tender.

At the end of the process, add flour, mix everything quickly, add sour cream or mayonnaise, add salt and pepper and simmer for about 5 minutes on the lowest heat setting. Remove from heat and let it brew for a short time.

4. Homemade recipe for buckwheat gravy

What a delicious porridge with gravy is known to everyone. It is consumed in both lean and vegetarian diets. For this reason, this recipe offers two options: meat-based and vegetable-based.

Ingredients for the vegetable option:

• onion - 2 large onions;
• fresh carrots - 2 roots;
• tomato paste - 25-30 grams;
• vegetable oil - 35 milliliters;
• sour cream or heavy cream - 15 grams;
• wheat flour - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• salt and pepper to taste;
• fragrant seasonings - by preference.

According to a homemade recipe, gravy for buckwheat porridge is prepared as follows:

1. Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browning, and then add the grated carrots to it.
2. Dissolve the tomato paste in broth or water and pour it into roasting carrots and onions, adding sugar, salt and pepper in the preferred amount.
3. Simmer the gravy for 10 minutes over low heat with occasional stirring. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer quite a bit.

Ingredients for the meat option:

• beef and pork - 400 grams each;
• onions - 3-4 pieces;
• tomato ketchup - 45-50 milliliters;
• wheat flour - 10-12 grams;
• Bay leaf;
• garlic;
• salt and pepper to taste.

This recipe contains two types of meat, mutually enriching meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A variant of homemade meat gravy for buckwheat porridge is prepared as follows:

1. Rinse pork and beef meat, dry, cut into even small pieces. In a wok or a thick-walled skillet, heat the vegetable oil to a boil and put the pieces of meat in it, which, while stirring, bring the crust to brown.
2. Put chopped onion in it and continue to fry together over low heat for no more than 5 minutes, then add salt, pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
3. At the end of stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

5. The original recipe for meat sauce for rice

Only when you try this recipe's combination of rice and gravy can you truly appreciate how delicious it is. Plus, it doesn't take much time or gourmet products - everything is at hand.

Ingredients:

• beef - 300 grams.
• onions and carrots - 1 each;
• tomato paste - 15-20 milliliters;
• wheat flour - 1 tablespoon;
• hot drinking water - 1 glass;
• vegetable oil - 2 tablespoons;
• spicy herbs - by preference;
• salt and pepper to taste.

According to the original recipe, the sauce for rice is prepared as follows:

1. Cut the cooked meat evenly into small cubes to fry in vegetable oil until tender and transfer to a suitable container.
2. Chop the washed and peeled onions with carrots and fry in a pan where the meat has just been fried.
3. Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, put the finished meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and add salt, spices, ground pepper with it - continue stewing in low heat mode until the whole dish is completely cooked, which is removed from heat and let it brew.

6. Rustic liver gravy recipe

Like all other types of gravy, it is very tasty from the liver, and even healthy, because all offal is rich in vitamins, minerals, active animal protein and goes well with any kind of side dish.

Ingredients:

• beef liver - 500 grams;
• onions - 2 pieces;
• sour cream - 350-400 grams;
• wheat flour - 1 tablespoon;
• dried parsley - by preference;
• salt and pepper to taste.

Liver gravy according to a village recipe is prepared as follows:

1. Soak the liver, rinse, drain the water and, after removing the film, cut into small pieces, roll them in flour.
2. Fry the pieces of liver, boneless in flour, in vegetable oil in a frying pan until the crusts are golden.
3. Separately fry the chopped onion until lightly browned, put it over the finished liver, to pour the whole mass with sour cream and simmer for no more than 20 minutes on the lowest heat.
4. 5 minutes before the end, salt and pepper everything, add dry parsley, mix and darken the dish for another 3-5 minutes. After removing from heat, let the gravy brew.

7. Beef sauce according to a special recipe

What is special about this recipe is that it seems to combine the vegetable and meat versions of the gravy. Such an additional side dish is combined with absolutely any other main side dish, which makes the whole dish wonderfully tasty.

Ingredients:

• beef pulp - 500 grams;
• onions - 1-2 pieces;
• wheat flour - 2 tablespoons;
• tomato paste - 15 milliliters;
• vegetable oil - 1 tablespoon;
• drinking water - 350-400 milliliters.

According to a special recipe, beef gravy is prepared as follows:

1. Cut the prepared beef meat into thin strips, fry in vegetable oil in a wok or a thick-walled pan, then salt, sprinkle with ground black pepper, mix everything.
2. During this time, chop finely peeled onions, combine with fried meat, add flour and, mixing everything with it, add tomato paste, pour in hot water. Stir vigorously again, excluding flour lumps.
3. On medium heat, bring the sauce to a boil, reduce heat to low and continue simmering, covered, until cooked.
4. Remove the finished dish from heat and be sure to insist for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for gravy with chicken for mashed potatoes

A very convenient and quick recipe for such a delicious gravy will appeal to everyone who tries it, in all respects: from the availability of components to the speed of its implementation.

Ingredients:

• chicken fillet - 300 grams;
• onions - 2 pieces;
• vegetable oil;
• wheat flour - 1 tablespoon;
• drinking water - 0.5 cups;
• salt and pepper to taste.

Chicken gravy for mashed potatoes is prepared as follows:

1. Rinse the chicken fillet, drain excess moisture and dry with a paper towel. Cut evenly into small cubes and fry in vegetable oil with stirring over medium heat until the chicken turns white.
2. Chop the peeled onion with a knife and add to the fried meat, stirring, continue to fry in low heat for 5-7 minutes.
3. After the specified time has elapsed, salt and pepper the dish, introduce your preferred seasonings, among which curry is quite appropriate, stir again.

It remains to pour in the required amount of water and continue stewing over low heat for up to 14-15 minutes. Remove from heat and insist the finished dish for at least 10 minutes. With mashed potatoes, such a sauce is delicious!