Simple recipes for gravy for mashed potatoes. Dilute the dryness of the mashed potatoes with gravy

A delicious meat-free gravy will make any side dish more flavorful and satisfying. This is an excellent addition to mashed potatoes, pasta, rice, buckwheat and other cereals. To make gravy without meat, you can use mushrooms and almost any vegetables, for example, bell peppers, celery, leeks, garlic, tomatoes.

Do not skimp on various seasonings and spices. They will reveal the taste of vegetables, and the gravy for buckwheat without meat will turn out very aromatic and piquant. A simple meatless gravy is ideal for vegetarians and those who want to turn an ordinary side dish into a savory dish with different flavors.

Ingredients:

1 carrot
1 onion
100 g green peas
100 g green beans
75 ml sunflower oil
1 tbsp. l. wheat flour
2 tbsp. l. tomato paste
300 ml water
salt to taste
0.5 tsp. ground black pepper
0.5 tsp. ground paprika
a few sprigs of parsley

How to make gravy without meat:

Peel the onion and cut into cubes. Peel the carrots using a vegetable peeler and cut into pieces.

Pour vegetable oil into a deep frying pan. Place the chopped vegetables into it. Stirring, fry them over medium heat until they become soft.

Then add pre-thawed green peas and green beans to the vegetables. Thanks to them, a simple gravy without meat will turn out tasty and satisfying.

Mix the ingredients and add tomato paste to them.

Stir again and continue cooking the gravy for another minute. Then add a little wheat flour to make the meatless tomato gravy thicker.

Mix it with vegetables. Then pour hot water into the pan. Its quantity depends on how thick the gravy you want in the end.

Let's add salt and spices so that the gravy for the meatless puree turns out aromatic and a little spicy. Wash the parsley, finely chop it and add it to the rest of the ingredients.

If you wish, you can add a little lemon juice or apple cider vinegar to the dish to give it a piquant sourness.

Despite the fact that potatoes appeared in Europe relatively recently, and were only brought to Russia by Peter the Great, it is difficult to imagine a real table without this product. Nowadays it is prepared in a large number of variants: fried, boiled, but everyone especially loves mashed potatoes.

However, eating it “naked” quickly becomes boring. That is why a large variety of gravies began to appear that easily enrich this incredible side dish. Properly prepared gravy can easily make even the simplest dish incredibly tasty. From this article you will learn how you can prepare various gravies from a wide variety of ingredients.

Gravy for pork puree with sour cream

This version of the gravy is relatively universal, so it can easily be added not only to mashed potatoes, but also to other side dishes. Unfortunately, this recipe is used very rarely. However, when cooked correctly, it makes an incredible addition to potatoes.

Recipe for gravy with pork meat for puree step by step:

The pork should be cut into small pieces. Place them in a frying pan that has been heated with vegetable oil and fry a little. When the meat changes color, add water to the pan and wait until it boils;
Add flour, salt and spices (nutmeg, cloves, pepper and bay leaf are great). Mix everything well and wait until the pork is completely cooked;
After this, pour in the sour cream and reduce the heat on the stove. During this time, chop the onion, lightly saute it and add to the meat. After this, cool the gravy slightly and add the garlic. If desired, you can add some fresh herbs for freshness.

Gravy with beef and mushrooms

This type of gravy is incredibly filling, so together with mashed potatoes it will be an excellent option for a lunch dish. Of course, such food will be quite high in calories, so many women will refuse it. However, men have little interest in this, so for them this gravy will seem incredibly tasty.

beef – 500 g;
onion – ½ pcs.;
carrots – 100 g;
sweet red pepper – ½ piece;
green pepper – ½ piece;
champignons – 200 g;
tomatoes – 1 pc.;
tomato sauce – ½ cup;
water – 1 cup;
salt, pepper and bay leaf.

Cooking time: about 45 minutes.

Calorie content: 189 Kcal.

Cut the beef into fairly small pieces. The onion should also be chopped. Grate the carrots, and cut both types of pepper into cubes;
Pour oil into a frying pan and put it on fire. When it's hot, add the beef. Wait until the meat begins to ooze. Leave it to cook for about twenty minutes;
Cut the champignons and tomatoes into cubes. During this time the meat will be half cooked. After this, add carrots, peppers and onions. Season and stir well. After this, the pan should be covered with a lid. Simmer for 5 minutes, then add champignons and tomatoes. Add tomato sauce and mix everything again;
The next step is to add water. Add bay leaf and simmer for another 5 minutes, covered. After this, the gravy will be ready.

Tomato sauce with minced meat

This gravy will easily add additional flavor nuances to mashed potatoes, which will make this side dish very refined and satisfying. Don't skimp on fresh herbs and spices to keep the gravy spicy and interesting.

minced pork – 250 g;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 1 clove;
tomato paste - 2 tables. l.;
salt, pepper and basil.

Cooking time: half an hour.

Calorie content: 170 Kcal.

Tomato sauce from minced meat for puree is prepared as follows:

Cut the onions into small cubes and grate the carrots on a coarse grater. After this, heat the frying pan and pour a small amount of oil into it. Fry the onion on it until golden brown;
After this, add the grated carrots and also fry along with the onions. Now it's time for minced meat (pork can be replaced with beef or chicken). Season everything well. Cover the pan with a lid and stir;
During this time, you should cut the selected greens. Also at this stage, prepare the garlic by running it through a press;
When the minced meat is cooked, add tomato paste to it and mix everything well. If you want to make the gravy a little thinner, add a little boiled water. Add garlic;
Stir everything and add fresh herbs. Sprinkle with a little basil for an Italian touch and cook for a couple more minutes. After this, the dish will be ready.

Creamy gravy with chicken

This simplest gravy has an incredibly delicate taste. At the same time, even the most inexperienced cook who has never even picked up a knife can cook it.

chicken fillet – 300 g;
carrots – 100 g;
onion – ½ pcs.;
cream – ½ cup;
water – 100 ml;
flour - 1 table. l.;
fresh herbs - a small bunch;
salt and spices: turmeric, paprika, pepper.

Cooking time: 1 hour.

Calorie content: 176 Kcal.

How to make creamy chicken gravy for mashed potatoes:

Liver gravy

If you like offal, then meat can be replaced with wonderful liver. Moreover, such a dish will have a huge amount of various useful substances and vitamins, so in addition to a delicious lunch, you will also receive benefits for the body.

beef liver – 300 g;
onion – ½ pcs.;
carrots – ½ pcs.;
water – ¾ cup;
vegetable oil - 1 table. l.;
flour - 3 table. l.;
salt and spices.

Cooking time: 1 hour.

Calorie content: 82 Kcal.

How to prepare liver gravy for puree:

Cut the liver into fairly small pieces. After this, prepare the vegetables: also chop the onion quite finely, and grate the carrots;
The liver should be rolled in flour before cooking. Heat the frying pan and add the liver. Fry it over very high heat and transfer to a separate pan. After this, fry the vegetables;
Take a pan with the liver and put the onions and carrots into it. Season everything and fill with water. Let everything simmer until the gravy begins to thicken. When the gravy is ready, remove everything from the heat.

Pumpkin sauce for mashed potatoes with cutlets

If you have excellent cutlets for dinner, then meat gravy will be clearly superfluous here. That is why those made from vegetables are a good substitute, because they will add lightness to the dish.

pumpkin pulp – 300 g;
onion – 2 pcs;
cream – 1 cup;
garlic – 2 cloves;
greens - a bunch.

Cooking time: 20 minutes.

Calorie content: 58 Kcal.

Vegetable gravy for mashed potatoes with cutlets is prepared as follows:

Place the pumpkin pulp in a blender and puree it. If it is not there, then simply use a grater and squeeze out the juice. After this, chop the onion into small pieces;
Heat the cream slightly and add the onion. Cook everything for about eight minutes, then strain through a sieve. Mix pumpkin puree with cream, then add crushed garlic. The greens should also be thoroughly ground, after which they can be added to the puree.

Before adding meat for gravy, it will be advisable to marinate it. This will not only help make it softer, but will also give it more flavor.

Be sure to add flour to the gravy. However, before adding it, you need to fry it a little in oil. This will help avoid lumps.

Be sure to try preparing an original gravy for mashed potatoes to diversify your regular diet. This is not difficult to do, but even simple mashed potatoes with it will become a masterpiece.

I usually use only three ingredients for the sauce: onions, carrots and tomato paste. First, I finely chop the onion or chop it in a blender, I grate the carrots, first I fry the onion a little and add grated carrots to the onions, stew it all together and add salt to taste, then add a tablespoon of tomato paste to the carrots and onions and again that’s it. I overcook, then add water and simmer the sauce until thick. This sauce is perfect for mashed potatoes.

try making a creamy sauce. I’m sure your household will appreciate the new recipe. And by the way, it will turn out similar to sour cream, but your dish will sound new. Take the onion in a frying pan, add mushrooms, fry until half cooked. Five minutes before readiness, pour 10% cream over the mixture. Everything is simple and very tasty. You can use other ingredients, just fill them with cream

I really like mushroom sauce! For me, it goes perfectly with mashed potatoes and is quite easy to prepare. To do this you need 200 g of mushrooms (I take champignons, but others may work), 1 onion, flour and 1 tbsp of herbs. spoon, 0.5 l of water, sour cream 2 tbsp. spoons and salt and pepper. Mushrooms need to be well fried with onions, add flour, heat and dilute with water. Salt and pepper to taste. At the end, sprinkle with herbs and add sour cream.

In fact, there are many options for making mashed potato sauce at home. It all depends on your taste. If you adhere to a low-calorie diet or vegetarianism, you can make sauce from tomatoes or mushrooms. My grandmother always made mushroom sauce for mashed potatoes and pancakes. Mushrooms taste amazing with potatoes. To prepare the sauce, fresh mushrooms must be boiled and dried ones must be soaked in water. Canned mushrooms can also be used, but they must be washed thoroughly to remove excess salt, and then there is no need to add salt to the sauce. Then the mushrooms are finely chopped and fried with onions, spices and herbs are added to taste. To make the sauce not very thick, you can add cream, and for a low-calorie option, water. The sauce is ready, it is better to use it hot.

And I once tried adding tomato sauce to mashed potatoes, which is used for lasagna or pasta in Italian cuisine, it also turned out very tasty. It can be made with or without minced meat.

You can make a completely meat sauce based on the principle of potato casseroles, but it will be easier to prepare. There is no need to bake anything in the oven or fuss for a long time. Just prepare the puree, quickly make the meat sauce separately and serve.

I often make fluffy and delicious mashed potatoes. I agree with the above recipes; they all go perfectly with this simple dish. However, I myself still prefer a sauce made from sour cream and mushrooms, as well as a very tasty sauce made from frying onions and chicken pieces. These are separate types of sauces and they are prepared quite simply. In each of the options, first of all, simmer the mushrooms or chicken pieces. After this, you can add medium chopped onion. In the gravy, simmer the onion along with the chicken; you can add a spoon or two of tomato paste. Then continue to simmer in both the first and second versions. Add some salt, add sour cream to the mushrooms and herbs. Any of these sauces will go great with mashed potatoes. Bon appetit!

For mashed potatoes, potato cutlets, and potato pancakes, the best option is a mushroom-based sauce. if you have dried mushrooms, then first soak them for a couple of hours, then cut them and fry them in vegetable oil with onions, add a few tablespoons of good fat sour cream, water, a little flour, dried or fresh herbs and pour over the mashed potatoes. You can make this sauce with salted mushrooms, it will taste more piquant. You can make a sauce based on meat broth with pickles, add tomato paste and chili pepper.

For example, I really like store-bought gravies. This is usually Maggi, dry powders; you can add anything you like to the gravy, sausage, a piece of chicken, or you can pour the gravy over a cutlet. It takes 5 minutes to prepare, quickly and without any problems, the taste of the gravy can be different, different types are sold, try it, because you don’t always have time to cook, but the gravy is the most popular, even for potatoes, even for rice, even for pasta, and a packet is enough for several times.

Mashed potatoes go well with tomato sauce and are easy to make. Take a tomato so as not to remove the skin, cut it very finely and fry it in a frying pan in refined sunflower oil, then add 1 onion, 1 carrot, 1 bell pepper and 3-4 cloves of garlic, having first chopped everything finely , also fry and simmer a little, add salt to taste, then add 5 black peppercorns and a small bay leaf, simmer a little more and the sauce is ready.

But meat cutlets are suitable for tomato sauce and puree, the minced meat must be spread into cutlet masses and fried on both sides, then put all the cutlets in tomato sauce and pour boiled water over everything and let it simmer over low heat for 40 minutes.

If you like sour cream, you can cook chicken legs in sour cream sauce. To do this, the legs are fried in refined sunflower oil until crusty, then all the ingredients are added as in tomato sauce, except the tomato itself, and when everything is fried, you need to move everything to the side in a frying pan and fry 1-3 tablespoons of sour cream in a free place, then pour boiled water over everything, add salt to taste and add 5 peppercorns and a bay leaf, simmer over low heat for 40 minutes and you will have chicken in sour cream sauce for mashed potatoes.

I would like to immediately note that sour cream sauce with chicken goes very well not with mashed potatoes, but with rice.

I also really like mashed potatoes and make them very often. You can prepare the following recipe: I cut the pork into pieces, fry it in a frying pan, then simmer it a little under the lid, add onions, then mayonnaise, and a little later a little flour. All that remains is to add salt and seasoning for meat.

And I like the combination of potatoes and melted cheese.

Therefore, I can recommend cheese sauce. I cook it like this.

I boil half a glass of water or broth, grate 1.5 processed cheese there (take the one called For soup, with mushrooms - it turns out very tasty, or Viola - in triangles, 5 triangles for half a glass of water or broth), wait until it boils mixture and set aside for 1 minute. During cooking, I add salt to taste. You can add crushed garlic - this is not for everybody. Then I bring it to a boil again and set it aside for a minute. I do this 4-5 times. This is necessary so that the sauce does not boil over and acquire an unpleasant taste.

Then I pour the prepared sauce over the mashed potatoes and sprinkle with parsley or dill. Bon appetit!

I want to offer a simple recipe for meat gravy for mashed potatoes, but this gravy (sauce) is suitable for any side dish, both mashed potatoes and pasta, spaghetti, rice, buckwheat.

Pork meat (beef, chicken fillet)) - 400 grams.

Sweet pepper - 2 pcs.

Onions - 2 heads.

Tomatoes - 4 pcs.

Garlic - 5 cloves.

Salt, ground black pepper, any seasonings to taste.

Vegetable oil for frying.

Cut the meat into small pieces and fry in a heated frying pan for 10 minutes (beef takes longer to fry).

Then cut the onion and bell pepper into cubes and add to the meat, simmer for 15 minutes with the lid closed.

Cut the tomatoes as if for a salad and add to the meat, simmer over medium heat under a closed lid until the tomatoes release juice.

Then add salt, add black pepper, stir and add 2 cups of boiling water, close the lid and simmer over low heat for 30 minutes, stirring.

5 minutes before readiness add finely chopped garlic.

The sauce for mashed potatoes is ready.

For lovers of fresh herbs, you can serve sprigs of dill, parsley, and cilantro.

Potatoes have become so firmly established in our lives and diets that it is difficult to imagine that they appeared on the Russian table relatively recently. He was brought to Russia through his “window to Europe.” But people didn’t immediately accept him. But the cunning emperor found a way out here too: he ordered the fields to be planted with this overseas root crop and serious guards to be assigned to them, but to be removed every night. Then the stereotype worked: if something is protected, it means it is useful. If it is useful, but not guarded, you can carefully take it for yourself. As a result, after some time, all the fields were completely plundered, and the Russians fell in love with the taste of potatoes for many years. As a result, today it is prepared in all forms: boiled, fried, stewed, or just added to desserts. Although, there are such recipes.

My husband loves mashed potatoes very much, so much so that he considers it the height of culinary thought and is ready to eat it every day. To add at least some variety to the menu, you have to learn different ways to add puree. Fortunately, potatoes are in perfect harmony with either meat or mushrooms, and there are many options. Here are some of them.

Gravy for puree - mushroom

Any mushrooms are suitable for it: honey mushrooms, chanterelles, champignons. So: 200 grams of mushrooms, a large onion, a small carrot, a few cloves of garlic, 50 grams of butter (any), 50 grams of sour cream, 40 grams of flour, 200 grams of any broth, 1 tablespoon of ketchup, salt, spices.

Prepare the mushrooms and cut into pieces, chop the onion, finely grate the carrots. Fry the onions, carrots and mushrooms in succession. Add broth with flour diluted in it, simmer until the mushrooms are ready, add chopped garlic, ketchup and spices 5 minutes before the end.

Gravy for puree - pork

Lean pork 300 grams, two onions and tomatoes, one zucchini, a tablespoon of tomato paste, broth 250 grams, salt, spices, oil.

Rinse the meat, cut into pieces and fry a little, add the onion, fry a little more and pour the broth over everything. Simmer for 10 minutes, add onion and diced tomatoes. After about five minutes, add the pasta and spices and simmer for another 30 minutes until done.

Gravy for puree - liver

Pork or beef) 300 grams, small onion and carrots, 100 grams of broth, 40-50 grams of flour, salt, spices.

Wash the liver, remove all excess, cut into pieces and lightly fry (5 minutes). Separately, fry finely chopped onions and carrots, add them to the liver. Dissolve the flour in the broth to a kefir state and pour over the liver and vegetables. Simmer everything together until thickened, add spices and serve!

Gravy for puree - chicken

300 grams of chicken fillet, one onion and carrot each, a glass of cream, butter, spices, salt.

Cut the fillet into small pieces. Chop the onion and grate the carrot. Fry the onion in a frying pan, add carrots, fillet, fry everything together for another 5 minutes. Add a little water and simmer lightly, then pour in the cream and simmer everything together until done. The gravy should thicken and the meat should become soft, at which point you can remove it from the stove.

And vegetable puree?

This gravy can be suitable for vegetarians, on fasting days or when the husband forgot to buy meat at the store. This happens too.

For it we will need: one zucchini, eggplant, carrot, onion, a couple of tomatoes, a little celery, herbs, garlic, lean or olive oil.

Prepare and chop all the vegetables: grated carrots, onions into small cubes, everything else also into cubes, but larger. Fry the onion, add the carrots, then everything else, add a small amount of water or simmer until done. A couple of minutes before the end, add chopped garlic and herbs.

The gravies described today are quite universal and will suit not only mashed potatoes, but also any side dish, making it juicier and adding new flavor nuances. With their help, you can diversify the menu, making the most ordinary dinner festive. Well, you can always come up with a reason.

The gravy will make any side dish more interesting and tasty. Buckwheat, rice, pasta or even regular mashed potatoes will become more satisfying, tastier and more appetizing if you flavor them with a suitable sauce. Fortunately, there are a lot of such recipes. You can make meat, vegetable, cream or tomato gravies depending on what you have in the refrigerator.

To prepare meat sauce for side dishes, you can use pork, veal, beef and even lamb. It is ideal to use breast or fillet in chicken sauce, as these parts of the chicken are the most tender. As for mushroom sauces, the easiest way to prepare them is from champignons, but the most aromatic and delicious are the sauces made from seasonal forest mushrooms.

Another express option is a sauce made from vegetables, which include onions, carrots, spices and tomato paste (tomato juice). Flour or starch is often used for thickness. It is these ingredients that make the consistency of the finished gravy thick, viscous and enveloping. There are also a lot of options for preparing a side dish based on dairy products. For such recipes, sour cream, cream or even milk are suitable, as well as some vegetables (onions, carrots), your favorite spices and, of course, flour or starch for thickness.

Preparing inventory

Even before you start cooking, prepare all the necessary equipment: a knife, a grater, a cutting board, a frying pan or a saucepan with a thick bottom, a small saucepan. It is also necessary to prepare food in advance. Wash and chop the meat or vegetables (depending on the recipe you will use), grate the carrots, chop the onion, measure out the spices and broth. The gravy itself should be served along with the side dish on plates for second courses.

Take out your notebooks and write down recipes for the most delicious gravies for side dishes for every taste.

Recipe 1: Meat sauce for pasta

Any pasta will become much tastier and more interesting if you generously season it with this sauce.

Ingredients

Meat (any) - 250-300 g;
Carrots - 1-2 pcs;
Onions - 1-2 pcs;
Flour - 1 tbsp. l;
Tomato paste - 1-2 tbsp. l;
Garlic - 2 cloves.

Cooking method

First, prepare all the products: wash and cut the meat, chop the vegetables. In a frying pan using a small amount of oil, fry the meat and simmer until half cooked. Then add chopped onions and carrots and sauté for 4-5 minutes.

Add the flour and mix thoroughly so there is no lump, then add water to cover the ingredients. Next, add tomato paste and garlic, cook covered for 10-15 minutes. The finished gravy should be allowed to sit and thicken for another 10 minutes.

Recipe 2: Creamy pasta sauce

This is a simple recipe that can be prepared in just a few minutes. Write it down.

Ingredients

Tomatoes - 400 gr;
Heavy cream - 100 ml;
Onion - 1 piece;
Garlic - 1 clove;
Olive or sunflower oil 1-2 tbsp. l;
Basil, oregano, salt, sugar, black pepper - to taste.

Cooking method

Chop the onion and garlic, fry them in a frying pan until golden brown. Add crushed tomatoes (without seeds or skin), season with spices and simmer until some of the liquid evaporates.

After this, pour in the cream and add a piece of butter, bring to readiness over low heat (5-6 minutes).

Recipe 3: Pork Gravy

This recipe is ideal for any side dish: potatoes, rice, buckwheat porridge, and other cereals.

It's very easy and quick to prepare.

Ingredients

Pork - 350-400 gr;
Carrots - 1 piece;
Onions - 2 pcs;
Tomato paste - 2 tbsp. l;
Sunflower oil - 1-2 tbsp. l;
Flour - 1 tbsp. l.
Greens, salt, pepper - to taste

Cooking method

The meat needs to be washed and cut into small pieces, fried in a frying pan and poured with water to simmer. Vegetables need to be chopped and sauteed in a separate frying pan for several minutes, then add flour and mix thoroughly, pour in tomato paste diluted in water. Mix the contents of both frying pans, add spices and simmer covered for 10-15 minutes. After cooking, this gravy should still be allowed to brew for 15 minutes.

Recipe 3: Chicken Gravy

This sauce turns out very tender and is perfect for both potatoes and rice or buckwheat.

Ingredients

Chicken breast - 1 piece;
Onions - 1-2 pcs;
Salt, pepper, a little water - to taste
Sour cream or mayonnaise - 100 ml;
Vegetable oil - 1-2 tbsp. l.

Cooking method

The meat needs to be washed and cut into small cubes, fry in a frying pan until it turns light. At the same time, you need to chop the onion and add it to the chicken, simmer for a few more minutes under the lid with the addition of water.

You need to bring the meat almost until cooked, then pour in mayonnaise or sour cream, add plenty of pepper and salt, cover with a lid and cook until ready for 3-4 minutes.

Recipe 4: Tomato sauce

A classic version of gravy that requires a minimum of ingredients, very little time and basic culinary skills.

Ingredients

Tomato paste, juice or tomatoes - 150-160 g;
Vegetable oil - 4 tbsp. l;
Flour - 1 tbsp. l;
Salt, pepper, bay leaf, bouillon cube - to taste;
Sugar - 1-2 tbsp;
Onions - 1 piece;
Water - 250 ml.

Cooking method

Chop the onion, fry it in oil and add tomato paste diluted with water.

Dissolve the bouillon cube in a small amount of water, mix with flour and pour the mixture over the onions. Season to taste with salt, pepper, spices and simmer covered for several minutes. The finished sauce must be allowed to thicken, and then pour it over pasta, cutlets, potatoes or other side dishes.

Recipe 5: Buckwheat Gravy

Ingredients

Onions - 2 pcs;
Carrots - 2 pcs;
Tomato paste - 2-3 tbsp. l;
Sugar - 1 tbsp. l;
Salt, pepper, aromatic herbs - to taste;
Cream or full-fat sour cream - 1 tbsp. l.

Cooking method

Finely chop the vegetables and fry them in a frying pan.

Tomato paste should be diluted in water or broth, pour it over the vegetables and add spices to taste. Simmer the resulting mixture under the lid for 10 minutes, and then add sour cream or cream and remove from heat. The buckwheat sauce is ready.

Recipe 6: Meat gravy

The meat sauce is very satisfying and will perfectly complement any side dish, be it potatoes, rice, buckwheat or pasta.

Ingredients

Meat (any) - 800 gr;
Onions - 4-3 pcs;
Flour - 1-2 tsp;
Ketchup - 3-4 tbsp. l;
Salt, pepper, bay leaf - to taste.

Cooking method

Rinse the meat, cut into cubes and fry in a saucepan with a thick bottom. When it is browned, add the chopped onion and fry for a few more minutes. After this, season the mixture generously, pour in 1-2 cups of water, add flour and make sure that no lumps form. Simmer the sauce for 50 minutes, then turn off the heat and leave the gravy to infuse.

Recipe 6: Mushroom Gravy

This aromatic sauce goes perfectly with potatoes, cereals and even pasta.

You can take any mushrooms, for example, champignons, but if you have seasonal forest ones, the result will be even tastier.

Ingredients

Mushrooms - 400 gr;
Onions - 1-2 pcs.;
Cream (fat content more than 20%) - 1 glass;
Flour - 1 tbsp. l.;
Butter - 60-70 g;
Salt, pepper - to taste.

Cooking method

Boil the mushrooms until tender, then finely chop and fry in a frying pan. Add finely chopped onion, flour and cream to them. Make sure that no lumps form, simmer for about 10 minutes. Season with spices to taste and leave the sauce to infuse.

Recipe 7: Sauce for cutlets

This sauce is prepared literally in a couple of minutes after you finish frying the cutlets.

To make the gravy tastier, instead of regular sunflower oil, it is better to use the fat and juice that remains after frying.

Ingredients

Fat after frying cutlets;
Onion - Half a head;
Flour - 1 tbsp. l.;
Tomato paste - 3-4 tbsp. l.;
Water - 200 ml;
Salt, pepper - to taste.

Cooking method

Fry finely chopped onion in the fat and juice that remains after frying the cutlets. Add flour, spices, tomato paste and water, mix thoroughly. Wait for the mixture to boil. After this, simmer over low heat for about 10 minutes and let it brew.

Recipe 8: Gravy for rice

Even the simplest boiled rice will become a real work of culinary art if you prepare a delicious gravy for it.

This will require a little time, a few simple products and a little skill.

Ingredients

Beef - 400 gr;
Carrots - 1 pc.;
Onions - 1 pc.;
Tomato paste - 1-2 tbsp. l.;
Flour - 1 tbsp. l.;
Vegetable oil for frying;
Hot water - 1 glass;
Salt, pepper, herbs - to taste.

Cooking method

The meat must be washed, cut into cubes and fried until cooked. Remove it from the pan and fry finely chopped onion and carrots in the same fat in which the meat was cooked. Add tomato paste, flour, water to the vegetables and simmer for a few minutes. Place the meat in the resulting sauce, stir and add your favorite spices. Simmer for a few minutes until the vegetables are ready.

Recipe 9: Liver sauce

This gravy is a universal product. It is not only very tasty and satisfying, but also healthy.

This liver sauce also goes perfectly with your favorite side dishes.

Ingredients

Liver - 500 gr;
Onions - 2 pcs.;
Sour cream - 350-400 gr;
Dried parsley or dill, flour - to taste.

Cooking method

Wash and cut the liver into small pieces, roll in flour and fry. The onion should be finely chopped, fried until golden brown and added to the liver in a deep saucepan. Pour sour cream over them and simmer over low heat for about 20 minutes, then add salt and pepper and leave to infuse.

Recipe 10: Beef Gravy

Beef sauce is very easy to prepare, goes well with most foods and requires minimal time.

Ingredients

Beef - 500 gr;
Onions - 1-2 pcs.;
Flour - 2 tbsp. l.;
Tomato paste - 1 tbsp. l.;
Water - 300-400 ml;
Vegetable oil - 1 tbsp. l.

Cooking method

Wash and cut the meat into small pieces, fry it in vegetable oil.

Add finely chopped onions to the meat, mix with tomato paste, flour and water. Make sure no lumps form. Add spices. Bring the gravy to a boil, reduce the heat and simmer, covered, until tender. Let it sit for 10 minutes and serve.

Recipe 11: Sauce for mashed potatoes

A universal recipe for when you need to cook very quickly.

The taste will definitely please you.

Ingredients

Chicken fillet - 300 gr;
Onions - 2 pcs.;
Vegetable oil - 1-2 tbsp. l.;
Water - as needed;
Salt, pepper - to taste.

Cooking method

Wash the chicken and cut into cubes, fry in a frying pan until half cooked. Add finely chopped onion and your favorite spices to the meat, as well as a small amount of water, and simmer. Curry is ideal for these products. Simmer the mixture until tender over low heat and let the gravy brew.

Recipe 12: Flour sauce

This is the easiest and fastest recipe for gravy for pasta or porridge. It can be prepared in literally a few minutes and will help out even in a situation where the refrigerator is completely empty.

Ingredients

Milk or cream - 100 ml;
Flour - 1 tbsp. l.;
Butter - 40-50 g;
Water - 1-2 tbsp. l.;
Salt, pepper, spices - to taste.

Cooking method

Heat the milk in a thick-bottomed saucepan, add spices and butter. In a separate container, mix water and flour so that there are no lumps, pour the mixture into the milk, stir. Cook over low heat, stirring constantly to avoid burning. The amount of flour can be adjusted independently to make the finished sauce thicker or thinner.

A few important secrets to note

Perhaps one of the most important secrets to the success of any gravy is the correct selection of proportions. So, it is recommended to take 1 tablespoon of flour for one glass of liquid. And start from these proportions to achieve the desired consistency, more liquid or thick.

If you are making gravy for cutlets, use the fat and juice that formed after frying the minced meat. Then its taste and aroma will be very rich.

The main problem when preparing sauces with added flour is lumps. To prevent them from forming, it is recommended to mix flour with a small amount of liquid and only then add this mixture to the main ingredients.

Another secret to making delicious homemade gravy for side dishes based on tomato paste is the use of tomatoes. If there is no tomato paste in the refrigerator, you can make it yourself. For this you will need tomatoes, peeled and seeded, some herbs, and your favorite seasonings. All this needs to be crushed in a blender and used for its intended purpose.

Chicken goes great with curry and dried garlic, it's a win-win.

When you prepare creamy gravy, remember that you need to add cream or sour cream at the very last stage and do not boil it, but just bring it to a boil, and immediately remove from heat and let it sit for a while.

Flour in sauces can be safely replaced with corn starch.

To make meatless gravies richer in flavor, you can use vegetable or meat broth instead of water. An option for the lazy is to dissolve a few bouillon cubes in water.

Now you know everything you need to make the perfect gravy for any side dish. Remember, cook, try and eat with pleasure.