potato dish

Mashed potatoes are a side dish that goes well with meat and fish dishes. Very often this side dish is preferred. It is easy to pick up a vegetable salad with it.

Gravy to puree - a great addition to the dish

Potato dish can be consumed without the addition of sauces and gravy. But in combination with them, it acquires excellent taste qualities and turns from a side dish into an independent second course. There are many recipes for making gravy for mashed potatoes. Prepare meat, vegetable and mushroom liquid dressings. In a vegetarian diet, vegetable and mushroom sauces are considered especially valuable.

How to make gravy for mashed potatoes with meat

Required products:

• 400 grams of pork and beef;
• 4 bulbs;
• 3 tablespoons of any tomato sauce;
• flour;
• salt;
• a mixture of peppers;
• Bay leaf.

Cooking process

Finely chopped pork is placed in a thick-walled refractory dish, in which the oil is preheated. The meat is lightly browned. Chopped onion is added to the container, mix well and continue to fry the resulting mixture, stirring constantly. After the onion becomes ruddy, finely chopped beef is added. All contents continue to be fried over low heat. Well browned meat is mixed with ketchup and spices. Pour in three glasses of bottled water. Mix liquid dressing well.

Final stage

The completion of cooking is determined by the readiness of the meat component. After fifty minutes, a tablespoon of flour is added in small portions to the container with gravy, evenly distributing it. Cook until the flour is fully cooked.

How to make gravy for mashed poultry

Meat sauce for mashed potatoes is a great addition to a potato side dish. You can cook it not only from pork or beef. Chicken gravy will be delicious too.

For cooking you will need:

• 300 grams of chicken fillet;
• 400 grams of milk;
• 300 grams of oil;
• flour;
• bulb;
• garlic;
• spices (curry, a mixture of peppers).

meat cooking

Chicken fillet is thoroughly washed, cut into thin strips. Onions are cut into half rings. Fry prepared meat in preheated oil. To give a pleasant taste, frying oil is flavored with garlic. Within a few minutes, the oil is calcined by adding chopped garlic. It takes on a garlic flavor. After removing the garlic, put the prepared poultry meat and onions in the pan. Lightly fried meat sprinkled with spices. Then cook another seven minutes.

sauce preparation

Gravy to puree has a liquid base - bechamel sauce. To prepare it, melt the butter. 2 tablespoons of flour and salt are added to it, stirring continuously. In this mixture, in small portions, stirring vigorously, pour warm milk. The resulting sauce should be free of lumps. Add pepper mixture and bring to a boil. After a few minutes, the sauce is ready. Let him cool down a bit.

Finishing the gravy

The chicken meat is poured with the prepared sauce, everything is mixed and boiled for another two minutes. The puree sauce is ready. A piece of butter and herbs are added to it.

Vegetarian dips

Gravy for mashed potatoes without meat and animal products is prepared from vegetables and mushrooms. This filling is very easy to prepare. Mushrooms or vegetables are fried in a pan and, adding tomato ketchup and water, stew well.

The French say: "You can learn how to cook and fry, but only the chosen ones of God can make sauces."

Sauce is a specially prepared complex liquid seasoning for meat, fish, salad, garnish, which is designed to emphasize and sometimes change the taste of the dishes served. It is hard to imagine modern cooking without ketchup, mayonnaise, tomato paste or gravy. Even the easiest side dishes of vegetables and cereals, seasoned with sauce, turn into culinary masterpieces.

Potatoes are often used as a side dish: boiled and fried, baked and stewed, mashed potatoes and french fries ... What sauce do you prefer for potatoes?

What are the sauces

Sauces are prepared on the basis of broths, sour cream or milk, butter or vegetable oil. Flour is often used to add texture to sauces. Mushrooms, capers, olives, vinegar, lemon juice, tomato, onion and other components with a pronounced taste are added to sauces to give a specific taste. For flavors, the sauce includes garlic, herbs, various peppers and seasonings.

According to the method of preparation and use, sauces are divided into cold and hot.

Of the variety, five fundamental sauces are distinguished, transforming which chefs create their own little culinary masterpieces.

Sauce Basics:

• white sauce - bechamel;
• broth-based brown - espanyol;
• light sauce on white broth - veloute;
• hollandaise sauce and mayonnaise - emulsin;
• a mixture of vinegar and oil (vegetable) - vinaigrette.

For potato dishes, you can cook a wide variety of gravies and sauces. There are some rules for applying them. For example, hot liquid sauces are suitable for boiled potatoes, and cold thick sauces are suitable for french fries.

In any case, the chef chooses the sauce for potatoes, guided by his taste preferences. Below are a few recipes for potato dishes that are easy to prepare in the home kitchen.

sour cream sauce

Sour cream sauce is usually prepared for boiled potatoes. To prepare one of its options for one kilogram of potatoes, you need:

• milk - one and a half glasses;
• sour cream - 1/2 cup;
• lemon juice - 1 spoon (tea);
• parsley - 1 bunch;
• - taste;
• salt - to taste;
• granulated sugar - to taste.

Wash potatoes thoroughly, peel and boil.

Bring milk to a boil.

Melt butter in a saucepan, add flour, fry. Next, pour milk into the mixture, and, stirring constantly, cook for about ten minutes.

Remove the prepared sauce from the heat.

Cut boiled potatoes into slices.

Add sour cream, pepper, salt, granulated sugar, lemon juice, potato circles to the warm sauce. Mix everything gently, put on fire, heat (do not boil!).

Before serving, a dish with potatoes in sour cream sauce is sprinkled with pre-chopped parsley.

Cream sauce

Potatoes in a creamy sauce - a simple dish, prepared easily and quickly.

For 1 kilogram of potatoes you need:

• wheat flour - 2 tablespoons (tablespoons);
• butter - 2 tablespoons (table);
• milk - one glass;
• salt - to taste;
• garlic - two or three cloves or to taste;
• greens (green onions, dill, parsley) - to taste;
• ground pepper (black, white, red) - to taste.

Wash the potatoes well, peel, cut into cubes, put to boil (salt the water) for about 10 minutes.

Mince the garlic.

Grind butter with flour.

Boil milk.

Pour water from the pot with potatoes, add milk and continue to cook over low heat, stirring gently.

Two minutes before readiness, pour a mixture of flour and butter, pepper, garlic into the potatoes. Continue cooking until potatoes are cooked.

Sprinkle the dish with chopped herbs before serving.

mustard sauce

Baked mustard sauce is a fragrant and tasty dish available to any hostess.

To prepare it, you need:

• potatoes - 1.2 kilograms;
• butter - 2 tablespoons (table);
• sunflower oil - 2 tablespoons (table);
• grain mustard - 100 grams;
• lemon - 1 piece;
• garlic - 3-4 cloves;
• salt - 1 spoon (tea);
• a mixture of dry herbs - to taste.

Peel the garlic, chop with a press.

Wash the lemon, grate the yellow part of the peel (get the zest), squeeze the juice from the pulp.

Melt butter and cool slightly.

In a container, mix melted butter, mustard, sunflower oil, zest and squeezed lemon juice, garlic mass, salt and herbs. Mix everything well.

Wash the potatoes, peel, cut into large slices, pour over the prepared mustard sauce. Mix everything thoroughly.

Heat up the oven.

Lightly grease a baking dish (or baking sheet) with sunflower oil.

Put the potatoes with the sauce in a mold (on a baking sheet), put in the oven to bake at a temperature of 180-200 degrees for about 40 or 50 minutes.

Ready potatoes will be covered with a delicious golden brown. The dish is served hot.

chicken sauce

Chicken sauce with potatoes is a complete dish, which is a thick sauce with a side dish.

For 1 kilogram of potatoes, the following products will be required:

• chicken fillet - 700 grams;
• wheat flour - 2 tablespoons (tablespoons);
• carrots - 1 piece (large);
• ground black pepper (or other spices) - to taste;
• salt - to taste;
• sunflower oil - for frying;
• fresh herbs (dill, parsley) - to taste.

Rinse potatoes well, peel, cut into large cubes, boil.

Rinse the chicken fillet, cut into pieces, fry with a small amount of sunflower oil until the liquid is completely evaporated.

Rinse the carrots, peel, grate on a coarse grater.

Add grated carrots to the pan to the fillet, continue to fry until the vegetable is ready.

Add flour to the fried chicken and carrots, mix well and fry a little.

Transfer the prepared mixture with chicken to a pan with already boiled potatoes (do not drain the water in which the potatoes were boiled!), add pepper (or other favorite spices), salt. Mix the sauce well, but gently, continue to cook for about another five or seven minutes.

Chicken sauce with potatoes is ready. Before serving, sprinkle the dish with chopped herbs.

with chicken and mushrooms

Mushrooms go well with potatoes, they are often added to sauces.

In order to prepare a sauce with potatoes, mushrooms and chicken, you will need:

• potatoes - 1 kg;
• mushrooms (champignons, chanterelles, mushrooms or any other) - 200 grams;
• chicken fillet - 400 grams;
• carrots - 200 grams;
• greens (dill, celery, parsley) - to taste;
• salt - to taste;
• garlic - 4 or 5 cloves;
• sunflower oil - for frying;
• ground black pepper - to taste;
• seasonings (hops-suneli or other herbs) - to taste;
• water - 800 grams;
• tomato paste - 6 tablespoons (tea).

Rinse potatoes, peel, cut into cubes, put in a saucepan and simmer with a little sunflower oil for about 10 minutes.

Rinse the chicken fillet, cut into small cubes.

Wash the carrots, peel and cut into strips.

Put the chicken fillet in a saucepan with potatoes, mix and continue to fry. Then add carrots, mushrooms to the fillet and simmer for 10 minutes.

Add tomato paste to a saucepan with vegetables and chicken, pour water. Mix everything well, continue to simmer until cooked.

Salt the dish, pepper, put chopped garlic and seasonings a few minutes before the end of cooking.

Potatoes in mushrooms and chicken are ready. Before serving, the dish is decorated with chopped herbs.

Sauces for french fries

A lot of adults and almost all children love french fries with different sauces.

To enjoy this dish, it is not necessary to visit fast food restaurants, you can please yourself and your loved ones by preparing it at home.

French fries are easy to make from a frozen stock purchased at the supermarket. But the sauce for french fries requires the following products:

• sour cream - 200 grams;
• mayonnaise - 200 grams;
• garlic - 5 or 6 cloves;
• salt - to taste;
• greens - to taste;
• soft cheese - to taste.

Peel the garlic and pass through a press or finely chop.

Chop greens. Grind the cheese on a grater.

In a container, mix mayonnaise and sour cream, add garlic, herbs, cheese, salt. Mix everything very carefully. Put the mixture in the refrigerator for forty minutes.

The sauce is ready.

Universal sauce for potatoes

For all types of potatoes, you can offer a thick original sauce "Universal", it is very easy to prepare it from a small set of products:

• sour cream - four tablespoons (tablespoons);
• cottage cheese - 200 grams;
• garlic - 4-5 cloves;
• walnuts - 2 tablespoons (table);
• greens - to taste.

Put cottage cheese, sour cream, walnuts, garlic and herbs in a container. Mix everything well with a blender. Put the resulting mixture in the refrigerator for 30 or 40 minutes. The sauce is ready to serve.

Conclusion

Sauce is an accessory that gives a finished original taste, color and smell to the dish.

Potato sauce can give a simple vegetable an unforgettable and unique taste.

Don't skimp on sauces. They are easy to cook at home, and with their help simple and familiar dishes will turn into small culinary masterpieces.

Experiment, find your tastes, diversify your diet with sauces.

Any side dish with gravy becomes much more tender and tastier. Mashed potatoes with meat sauce is a favorite dish for children and adults. You can cook meat sauce with tomato while the potatoes are cooking.

Ingredients

For 4-5 servings of meat sauce 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. Next, cut it into pieces weighing about 20 grams. Heat the oil in a frying pan and put the meat in it. Roast it for about 20 minutes.

Chop the onion.

Send him to the meat.

On a grater with large teeth, grate the carrot.

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

Fry for another 5-6 minutes. Add tomato.

Warm it with meat for a couple of minutes.

Pour in the flour. Mix it well with meat, fry for 2-3 minutes.

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

Bring to a boil and in five minutes the meat sauce is ready. Serve in portions, pouring mashed potatoes with meat sauce.

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.

Mashed potatoes taste great 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 an independent dish. To do this, it is enough to fill it with gravy. The most commonly used meat sauce for mashed potatoes.

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meat gravy

If you cook meat-based gravy for mashed potatoes, then ordinary mashed potatoes will become a very satisfying and tasty dish. To prepare it, you need:

• 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 the broth;
• Melt a piece of butter in a heated frying pan and fry the onion in it until golden brown;
• Add finely grated carrots, chopped garlic;
• Stir vegetables and top with small slices of peeled tomatoes (can be substituted with ketchup or tomato sauce)
• When the juice from the tomatoes has completely evaporated, put the pieces of meat in the pan and lightly fry on all sides;
• Add some flour and mix thoroughly;
• At the end of cooking, pour the pan with hot meat broth to get the gravy of the desired consistency.

vegetable gravy

Vegetarians can make vegetable gravy for mashed potatoes. This will require:

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

Ingredients can be varied (add zucchini, eggplant, asparagus and other finely chopped vegetables).

mushroom gravy

Mushroom gravy will bring a nice variety to any kitchen. Mushrooms must be washed, peeled, cut into small pieces and cooked with vegetables:

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