Mashed potatoes are one of the most popular and favorite side dishes. It is a universal addition to meat, fish and vegetables, it always turns out tasty and satisfying, there is an opportunity to experiment with design. To prepare mashed potatoes, you do not need to know any secrets, in most cases everything turns out with a bang. However, even ordinary puree can be turned into a real masterpiece. To do this, you need to serve it with a sauce that will help the dishes to noticeably change. If you use the recipes below, you will get not just a delicious dish, but also a very original and refined one. All the sauces are prepared as if for selection simply and quickly, but in the end they turn out simply incredible.

Among the wide variety of sauces for mashed potatoes, everyone can choose according to their taste. Are you on a low calorie diet? So, the choice should be stopped on mushroom or tomato sauce. If you like everything spicy and spicy, then your attention is presented to the greens and garlic gravy. Whatever you choose, remember that the sauce for mashed potatoes is the key to a successful dish, this is the highlight that can turn everyday food into a festive one.

Spicy cucumber sauce

Required products:

• cucumbers - 3 pcs.
• dill - 3 sprigs
• garlic - 1 head
• low-fat yogurt or homemade mayonnaise - 5 table. spoons
• dried garlic - 2 g
• ground pepper - 2 g

We cut the cucumbers into small cubes, finely chop the dill and garlic, season with spices. Add yogurt or mayonnaise, mix well and put in the refrigerator for a while. Serve sauce with mashed potatoes only when it is well infused.

Lemon mustard sauce

Potatoes with this sauce are just a combination! The main thing is not to let it cool down, otherwise it will not be the same.

• mild mustard - 2 table. spoons
• lemon juice - 1 tbsp. a spoon
• olive oil - 50 ml
• green onion - 0.5 bunch
• salt - to taste
• garlic - 3 cloves

To prepare a fragrant sauce, whisk mustard, lemon juice, olive oil and salt with a whisk. Then add the garlic passed through the press and finely chopped green onion.

Tomato cream sauce

According to this recipe, the sauce is incredibly airy, surprisingly beautiful and very tasty. It can be used not only with mashed potatoes, but also with other potato dishes.

Components:

• tomatoes - 2 pcs.
• cream - 100 ml
• oregano and basil - 2 g each
• garlic - 1 clove
• vegetable oil - 1 tbsp. a spoon
• paprika - 0.5 tsp
• salt - optional

We rub the tomatoes on a fine grater, leave the skins in our hands. Add chopped garlic and simmer the resulting mass in oil for 5 minutes. Mix with cream, add spices for taste and aroma: paprika, basil and oregano, if desired, you can lightly salt.

Mushroom sauce for puree

Mushroom sauce is always a win-win. Serving it with mashed potatoes, you will get not only a tasty dish, but also a satisfying one.

Components:

• champignons - 300 g
• onion - 1 pc.
• cream - 0.5 cups
• dried garlic - 0.5 tsp
• pepper, salt, lemon juice, parsley, dill - 2-3 g each
• vegetable oil - 1 tbsp. a spoon

In a heated frying pan, fry the finely chopped onion until transparent. After that, add the plates of mushrooms, evaporate the liquid for about 5-7 minutes. Pour in the cream and heat the sauce over low heat for 5 minutes, constantly stir and remove from heat. Only after that we introduce lemon juice, season with pepper, salt, dried garlic and sprinkle with fresh dill and parsley, previously chopped.

Cheese sauce for puree

The most delicate sauce according to this recipe perfectly complements airy potatoes. We assure that your household will appreciate your creation and ask for more. In general, this sauce is from the series “everything ingenious is simple”.

Take:

• processed cheese - 100 g
• broth - 100 ml
• garlic - 3 cloves
• dill - 10 g

Boil the broth, add grated cheese, bring to a boil and mix well. Then set aside for a minute, boil again and repeat this procedure 3 times. Thus, we will not let the sauce boil over and acquire an unpleasant bitter aftertaste. Season the finished sauce with chopped dill and garlic.

Shrimp sauce for mashed potatoes

If you want something really elegant and festive, then you can make shrimp sauce. It will be a truly royal addition to mashed potatoes.

Not every person loves simple rice, but with properly prepared gravy, it is unlikely that anyone will be indifferent to this dish.

1. Gravy for pasta

Pasta is a very common dish; a huge number of varieties of this side dish are sold in stores. Preparing pasta is very simple, the main thing is to prepare the right and tasty gravy for them.

creamy gravy

For lovers of a delicate creamy taste, this sauce goes very well with classic pasta.

Ingredients for 2 servings:

cream 18% - 150 gr;
onion - 30 gr;
garlic - 1 clove;
butter - 30 gr;
dry basil.

Cooking:

Onion must be cut into small cubes and fried in a well-heated pan. After a minute, you need to add the garlic, grated on a fine grater. When the onions and garlic turn golden, add the cream and boil everything a little. After 2 - 3 minutes, add salt, butter and basil. Creamy sauce for pasta is ready.

The taste of this gravy is more pronounced, it is more suitable for spaghetti.

Ingredients for 2 servings:

tomato paste - 100 gr;
pork meat - 300 gr;
carrots - 50 gr;
onion - 50 gr;
flour;
garlic.

Cooking:

Pork cut into small pieces - fry. Cut the onion into small cubes, grate the carrots and add to the meat. When the vegetables become golden in color, add a tablespoon of flour and fry it for 2-3 minutes. Then pour in the tomato paste with garlic.

The mixture should be simmered for about 15 minutes, a few minutes before the readiness to add a little sugar and salt. Optionally, you can add spices (basil, Italian herbs, rosemary).

2. Gravy for rice

Having prepared a delicious gravy for rice, an ordinary side dish immediately becomes unusually tasty and satisfying.

tomato sauce

If a person loves the classic version of gravy, then this is exactly the recipe that you should definitely try.

Ingredients:

meat (any) - 300 gr;
onion - 50 gr;
carrots - 100 gr;
tomato paste - 100 gr;
pepper mixture.

Cooking:

The meat must be cut into fairly small pieces and fried well in a pan. Carrots and onions are cut into small cubes. The meat must be removed from the pan, and vegetables should be put in it (the pan does not need to be washed).

When the onions and carrots are ready, add tomato paste to them and return the meat to the pan. Salt, add a mixture of peppers and simmer everything together for 20 - 30 minutes.

Gravy for rice with soy sauce and ginger

Everyone knows that in Asian countries, rice is considered a national dish, soy sauce and ginger are also very common there, they blend perfectly with this side dish.

Ingredients:

chicken fillet - 250 gr;
bell pepper - 70 gr;
carrots - 70 gr;
asparagus beans - 70 gr;
soy sauce;
ginger.

Cooking:

All vegetables are cut into cubes and fried in a well-heated pan with chicken fillet. Everything is thrown at the same time. When the vegetables are soft, pour about 100 grams of water and 30-50 grams of soy sauce into the pan. The whole mixture should be simmered over low heat for 10 minutes. 3 minutes before full readiness, you need to add a little grated ginger.

If the gravy is too thin, it can be thickened with starch. To do this, a teaspoon of starch must be diluted in 20 grams of cold water and poured into the gravy.

Important! Ginger is a very specific product that has a persistent smell, when adding it to gravy, you need to be very careful. Otherwise, the smell will be too strong, and the taste of the dish will be bitter.

3. Gravy for puree

Mashed potatoes are loved by 90% of our population, but even the most popular dish can get boring. You can diversify mashed potatoes with delicious gravy.

Gravy with meat

Ingredients:

meat broth - 200 gr;
onion - 100 gr;
carrots - 70 gr;
tomatoes - 100 gr;
butter.

Cooking:

Melt a small amount of butter in a frying pan and fry the onions and carrots in it. Cut the onion into small cubes, and grate the carrots. While the vegetables are frying, you need to blanch the tomatoes, then cut them into cubes and put them on top of the vegetables. When all the water has evaporated from the pan, add a little flour and fry the whole mixture for several minutes. The last step is adding the broth to the vegetables.

For those who don't know what it is and how to blanch tomatoes. Blanching is the removal of the skin from a tomato. To do this, you need to make small cruciform cuts on the vegetable on the back of the stalk. Then the tomato should be dipped in boiling water for 20 seconds, pulled out and immediately placed in cold water. After that, the skin from the tomato can be removed by hand.

Creamy gravy for puree

When there are no vegetables on hand, you can make a cream-based gravy.

Ingredients:

cream of low fat content (can be replaced with milk) - 150 gr;
butter;
flour.

Cooking:

Pour a tablespoon of flour into a hot frying pan and fry it until brownish. Then add butter and wait until it melts. It is necessary to pour in the cream in a thin stream, while constantly stirring the mixture so that lumps do not form. It is best to use a whisk. At the end, add salt and pepper, simmer the mixture for about 5 minutes.

Important! When adding cream, you need to mix the mixture very strongly, otherwise the lumps from the flour will thicken and cannot be broken, which will significantly reduce the quality of the prepared gravy.

4. Gravy for cutlets

So that the cutlets are not dry and harmoniously combined with any side dish, you need to prepare a delicious gravy.

tomato sauce

Classic gravy recipe for cutlets.

Ingredients:

onion - 90 gr;
garlic - 2 cloves;
tomato sauce - 150 gr;
a mixture of herbs;
flour.

Cooking:

Flour is fried a little in a pan and tomato sauce is added. After a few minutes, you need to add chopped garlic, salt, pepper and herbs. Everything needs to be simmered for a few minutes. After this time, add cutlets to the pan and simmer for another 15 minutes, so that the gravy is saturated with the taste of meat. Can be served with any type of side dish.

5. Gravy for buckwheat

Often people do not like this product because of the “dryness”, but there are several options for gravy, thanks to which this side dish will be eaten by all households.

This is an incredibly delicious recipe for buckwheat gravy. It cooks for a long time due to the rigidity of the meat.

Ingredients:

lamb meat - 400 gr;
onion - 100 gr;
curry;
paprika;
dark beer.

Cooking:

The meat should be cut into cubes and fried in a frying pan, then it must be transferred to the pan. In the same pan, you need to fry the onion, which was previously cut into strips. In the pan you need to add a little mayonnaise, part of the beer and bring to a boil, wait 1 minute. Put the onion into the pot with the meat.

Next, you need to add the rest of the dark beer to the prepared ingredients so that it covers the meat and is 2 centimeters higher than it. Put on fire, bring to a boil. Add spices, depending on how a person likes spicy, add curry and cover with a sufficiently large amount of paprika, salt.

Gravy - general principles of preparation

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. 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.

For the preparation of vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If there are not a lot of ingredients at home, you can make a quick gravy from tomato paste, onions, flour and pepper with salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that thickens 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, some water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes so that it brews 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 items: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. Gravy is served along with a side dish on regular serving plates for second courses.

Before proceeding with the direct preparation of 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 right amount of flour, liquid products and spices.

Gravy Recipes

Recipe 1: Gravy for pasta (option 1)

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

Required Ingredients:

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

Cooking method:

Prepare products: rinse the meat and cut into small pieces. Peel onions and carrots, grate carrots, chop onions. First you should fry the pieces of meat until almost ready. Then put the 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. Add tomato paste and chopped garlic. After the contents of the pan boil, reduce the heat, 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 1315 minutes.

Recipe 2: Gravy for pasta (option 2) "Creamy"

A very simple and delicious pasta sauce recipe. The gravy is very tender, fragrant and fragrant.

Required Ingredients:

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

Cooking method:

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

Recipe 3: Pork Gravy

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

Required Ingredients:

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

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onion into thin half rings. We pass the vegetables in a separate pan. Add flour to vegetables and mix thoroughly. Take the vegetables off the fire. We spread the passivation to the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the meat with pasta and continue to simmer over low heat. A few minutes before the readiness, pour the chopped greens into the pan. Ready gravy insist 10-15 minutes.

Recipe 4: Chicken Gravy

Chicken gravy in a delicate sour cream sauce is the perfect way to diversify pasta, buckwheat or mashed potatoes. The gravy is very tender, fragrant and tasty.

Required Ingredients:

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

Cooking method:

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

Recipe 5: Tomato Sauce

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

Required Ingredients:

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• 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).

Cooking method:

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

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 preparing fragrant vegetable gravy for buckwheat.

Required Ingredients:

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

Cooking method:

Grate the carrots, chop the onion. First, fry the onion in oil, then spread the carrots to it. Dilute the 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 sauce for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. You can add more water or broth if needed.

Recipe 7: Meat Gravy

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

Required Ingredients:

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

Cooking method:

Peel and chop the onion. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat the oil and lay out the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour 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 for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can use fresh forest mushrooms - then the gravy will turn out even more fragrant and tastier.

Required Ingredients:

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

Cooking method:

Boil the mushrooms until cooked, 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 with onions with flour, mix and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

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

Required Ingredients:

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

Cooking method:

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

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

Recipe 10: Gravy for Rice

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

Required Ingredients:

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

Cooking method:

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, mix and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then pour in the water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

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

Required Ingredients:

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

Cooking method:

Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a bowl. Chop the onion and fry until golden. Put the onion in the pan to the liver. Pour the liver with onion sour cream and simmer over low heat for about 20 minutes. 4-5 minutes before the liver sauce is ready, salt 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 prepare beef gravy, you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required Ingredients:

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

Cooking method:

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

Recipe 13: Gravy for mashed potatoes

An excellent recipe for gravy for mashed potatoes in a hurry. For cooking, you need chicken, onions and seasonings.

Required Ingredients:

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

Cooking method:

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

Recipe 14: Flour Gravy

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

Required Ingredients:

• 100 ml of milk;
• 35 ml of water;
• Butter - 45 g;
• seasonings;
• Salt;
• Flour - "by eye".

Cooking method:

Pour milk and water into a small saucepan, bring to a boil. Put the butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. Proportions must be chosen independently, since everyone loves different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed in the process of preparing 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. This 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 gravy for the cutlets very rich and fragrant, you need to cook it in the same bowl where the cutlets themselves were fried;

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

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

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

- If cream sauce is being prepared, cream must be added last and not boiled, but simply brought to a boil. After that, the pan must be immediately removed from the heat and left to infuse for several minutes;

- Instead of flour, cornstarch can also be used as a thickener;

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

It's no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and food culture. Sauces are different, but almost always they are united by broth and flour in the recipe. Some cold or hot gravies are based on pieces 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, pearl 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, an essential ingredient is flour, dried or fried, which gives the gravy a special taste and sauce viscosity. For chicken and meat sauces, sirloin pieces of meat or chicken breast are more suitable.

What do you need to make meat sauce?

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

It is important to prepare the necessary ingredients for the successful preparation of this dish. Rinse the meat or chicken, let it drain and cut into pieces. Rinse, peel, finely chop or grate all vegetables. 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 appetizing smell and taste, and will appeal to households and guests.

Ingredients:

• meat or chicken - 250-300 grams;
• onion - 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 a homemade recipe, gravy for pasta 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 just cover, adding tomato paste and adding fire.
4. As soon as the contents of the pan boil, reduce the heat, add spices and continue to simmer under the lid for 15 minutes. Decorate the finished gravy with chopped herbs and let it brew for 10-15 minutes before serving.

2. Pork meat sauce recipe

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;
• onion - 2 pieces;
• wheat flour - 1 tablespoon without a slide;
• tomato paste - 2 tablespoons;
• seasonings and herbs - by preference;
• table salt - to taste.

Pork meat sauce according to the recipe is prepared as follows:

1. Wash the meat, dry it, cut into equal pieces with a sharp knife and, frying in vegetable oil and adding water, simmer over low heat.
2. Carrots and onions, peeled and washed, chop: carrots - on a grater, onions - cut into half rings. In another pan, fry them in vegetable oil, add flour and, after mixing, remove from heat.
3. Transfer the vegetables stewed with flour to the stew, pour in the tomato paste diluted with water and continue stewing as before.
4. Add the prepared chopped fresh herbs a few minutes before the end of the stew. After turning off the heat, let the finished gravy brew for 15 minutes.

3. Easy Chicken Gravy Recipe

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

Ingredients:

• chicken meat - 1 breast;
• onion - 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 as follows:

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

At the end of the process, add flour, mix everything quickly, pour in sour cream or mayonnaise, add salt and pepper and simmer for about 5 minutes at the lowest fire setting. Remove from heat and let steep for a while.

4. Homemade gravy recipe for buckwheat porridge

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

Ingredients for the vegetable version:

• 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 onions until browned, and then add the grated carrots to it.
2. Dilute the tomato paste in the broth or water, pour it into the fried 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 the stew, pour the flour evenly, mix everything thoroughly, add cream or sour cream and simmer quite a bit.

Ingredients for meat option:

• beef and pork - 400 grams each;
• onion - 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 the meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A variant of meat gravy according to a homemade recipe for buckwheat porridge is prepared as follows:

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

5. The original recipe for meat sauce for rice

Only when you try the combination of rice and gravy according to this recipe, you can truly appreciate how delicious it is. In addition, it does not require much time, nor 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, gravy for rice is prepared as follows:

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

6. Rustic Liver Gravy Recipe

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

Ingredients:

• beef liver - 500 grams;
• onion - 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 rustic recipe is prepared as follows:

1. Soak the liver, rinse, let the water drain and, having removed the film, cut into small pieces, roll them in flour.
2. Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until golden brown.
3. Separately, fry the chopped onion until lightly browned, put it to 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 stew the dish for another 3-5 minutes. Remove from heat, let the gravy brew.

7. Special Recipe Beef Gravy

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

Ingredients:

• beef pulp - 500 grams;
• onion - 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, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, excluding lumps from the flour.
3. In medium heat, bring the gravy to a boil, reduce the heat to low and continue to simmer under the lid until fully cooked.
4. Remove the finished dish from the heat and be sure to insist for 10-15 minutes, then serve hot with the main side dish.

8. Chicken Gravy Recipe for Mashed Potatoes

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

Ingredients:

• chicken fillet - 300 grams;
• onion - 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 chicken fillet, drain excess moisture and pat dry with paper towels. Cut into even small cubes and fry in vegetable oil while 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 on low heat for 5-7 minutes.
3. After the specified time has passed, salt and pepper the dish, add your preferred seasonings, among which curry is quite appropriate, stir again.

It remains to pour in the required amount of water and continue to simmer on 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 gravy is a dish!

Tasty and fragrant gravy, our ancestors began to cook in ancient times. The main meat or fish dish was already served with gravy, preparing it from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time quietly replaced the concept of “gravy”. Although there is no particular difference between sauce and gravy, both in appearance and in taste it is a liquid sauce, from which gravy differs only in that it is added directly to the plate with food (poured), and the sauces are served on the table in special dishes (gravy bowls).

Gravy can be made on the basis of the juice released during the preparation of the dish, or it can be prepared separately on the broth or from other ingredients. To improve the taste of the gravy, greens, spices, onions and garlic are put in it, and sour cream, flour, and starch are added to thicken it. Flour and starch must first be diluted with water so that there are no lumps.

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

Gravy "Rustic"

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

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

sour cream sauce

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

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

Butter sauce with egg

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

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

Pork gravy (suitable for any side dish)

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

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

Mushroom sauce for rice

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

Cooking:
Clean the mushrooms and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a heated pan with vegetable oil, sauté the onion and garlic until translucent. Then add mushrooms to them, evaporate the liquid, reduce the heat and pour in the cream. Heat the mass for 10 minutes, stirring constantly. Add parsley, salt, pepper, add lemon juice to taste and mix.

Tomato paste sauce universal

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

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

Aromatic gravy for mashed potatoes

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

Cooking:
Cut the onion into small cubes and fry in oil. When it becomes golden, add the carrots grated on a fine grater to it. Grate the garlic as well and add to the total mass. Remove the skin from the tomatoes, cut and send to the vegetables. When the liquid has evaporated from the tomatoes, add flour and mix. Gradually add the hot broth to the gravy until smooth, salt and pepper to taste.

Vegetable sauce for pasta

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

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

Spicy gravy for meatballs

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

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

Mushroom gravy for stew

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

Cooking:
Put a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to boil. Chop the onion and fry it in vegetable oil until golden brown. Cut the mushrooms into small pieces and add them to the onion, salt, stir and simmer until the liquid has evaporated, then add the spices. Put the fried foods into the broth and continue to simmer. In the meantime, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and beat. Pour the finished filling into a saucepan with broth, bring the resulting mass to a boil and cook for 5 minutes.

Liver gravy for boiled potatoes

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

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

Spicy gravy for meat

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

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

Sauce for meat with red wine

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

Cooking:
Put the pan where the meat was fried, put the juice on the fire, add the flour and mix well. Add wine and stock and simmer for 5-10 minutes until thickened, season with a little salt to taste. Then strain the finished broth and serve with the meat.

Czech garlic sauce

Ingredients:
200 g milk
30 g onion,
4 garlic cloves,
10 g sugar
1 tbsp lemon juice
10 g fat.

Cooking:
In a small saucepan, fry the flour in lard (watch carefully so that it does not burn). Then add finely chopped garlic and onion to the pan with flour and continue to fry until golden brown. After that, add hot milk, sugar and fry the gravy on the fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.

Gravy with sweet peppers and tomatoes

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

Cooking:
Remove the skin from the tomatoes and chop. Cut sweet pepper into small pieces. Finely chop the greens. Put the tomatoes and sweet peppers in a pan with warmed butter, salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add greens, mix and remove from heat.

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

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

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

Sweet and sour sauce with cranberries and fruit juices

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

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

Lingonberry gravy with port wine to baked chicken

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

Cooking:
Heat 6 tbsp. in a small saucepan. juice from roasted chicken. While whisking, add the flour and cook for 3 minutes until golden brown. Gradually add the broth and port wine to the mass, whisking so that no lumps form. Next, add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.

Lemon gravy with herbs for any dishes

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

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

Ginger sauce for meat and poultry (grill, barbecue)

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

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

Appetizing gravy with orange juice and herbs

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

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

Yogurt sauce with cucumber and cheese

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

Cooking:
Mix all ingredients well and season with salt and pepper to taste.

Sour cream sauce with mint

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

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

Try to cook sauces for your favorite dishes according to our recipes, and you will see for yourself how the usual dishes that we used to eat on a daily basis will change.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina