Gravy with meat recipe step by step. Meat quick gravy

It is no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and nutritional culture. The gravies are different, but they are almost always united by broth and flour in the recipe. Some cold or hot gravies may be 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 with 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 ones, of course, are prepared from meat: pork, beef, veal, lamb provide the starting material for them. But in any case, an integral ingredient is flour, dried or fried, which gives the gravy special taste and sauce viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken breast are more suitable.

What do you need to make meat gravy?

Utensils you will need are a saucepan or a thick-bottomed frying pan, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring utensils, and a spatula.

It's important to cook necessary ingredients to successfully prepare this dish. Rinse the meat or chicken, drain and cut into pieces. Wash, peel, finely chop or grate all vegetables. Sift the flour, measure it and liquid ingredients.

1. Homemade recipe for meat sauce for pasta

Meat gravy for pasta will increase its nutritional value, give it a special appetizing smell and taste, and will appeal to household members and guests.

Ingredients:

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

By homemade recipe The pasta sauce is prepared as follows:

Cut the selected and washed meat into small pieces. Peel and chop the vegetables: carrots on a grater, onions with a knife.
Fry the pieces of meat in a frying pan in vegetable oil until almost done. Add chopped vegetables to the meat and continue to fry the meat for another 4 minutes.
Pour flour into the fried vegetables and meat, stir evenly and low heat simmer for 2-4 minutes, then add chopped garlic and add enough water to just cover, adding tomato paste and turning up the fire.
As soon as the contents of the pan boil, reduce the heat, add spices and continue simmering under the lid for 15 minutes. Garnish the finished gravy with chopped herbs and let sit for 10-15 minutes before serving.

2. Pork gravy recipe

For those who boldly include pork in their menu, the best choice. This gravy is quick, simple, good and nutritious to prepare and goes with almost any side dish.

Ingredients:

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

The recipe for pork gravy is prepared as follows:

Wash the meat, dry it, cut it into equal pieces with a sharp knife, fry it in vegetable oil and add water, and simmer over low heat.
Peel and wash the carrots and onions, chop them: grate the carrots, cut the onions into half rings. In another frying pan, fry them in vegetable oil, add flour and, after stirring, remove from heat.
Transfer the vegetables stewed with flour to the stewed meat, pour in tomato paste diluted with water and continue stewing as before.
Add prepared chopped fresh herbs a few minutes before the end of stewing. Turn off the heat and let the prepared 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 incomparable taste with any side dish, be it mashed potatoes or pasta.

Ingredients:

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

By simple recipe Chicken gravy is prepared as follows:

Prepare everything: wash the chicken and cut into small pieces; onion, peeled, chopped in a blender or finely chopped.
Place chicken in a frying pan heated with vegetable oil, fry until the meat is white, immediately add chopped onion and continue frying over medium heat for a short time, add a little water and simmer under the lid over low heat until tender.

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

4. Homemade recipe for gravy for buckwheat porridge

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

Ingredients for vegetable version:

onions - 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;
aromatic seasonings - according to preference.

According to the homemade recipe for gravy for buckwheat porridge, prepare it like this:

Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browned, and then add the grated carrots to it.
Dilute tomato paste in broth or water, pour it into the frying carrots and onions, adding sugar, salt and pepper in the desired amount.
Simmer the gravy for 10 minutes over low heat, stirring occasionally. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer just a little.

Ingredients for the meat version:

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

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

Option meat gravy According to the home recipe for buckwheat porridge, prepare it like this:

Wash pork and beef, dry, cut into even small pieces. In a wok or thick-walled frying pan Heat the vegetable oil to a boil and place pieces of meat into it, stirring until the crust is browned.
Place chopped onion in it and continue to fry over low heat for no more than 5 minutes, then add salt and pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
At the end of the stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

5. Original recipe for meat gravy with rice

Only when you try the combination of rice and gravy according to this recipe will you be able to truly appreciate how delicious it is. In addition, it will not require much time or gourmet products- everything is at hand.

Ingredients:

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

By original recipe The gravy for rice is prepared as follows:

Cut the cooked meat evenly small cubes to fry until tender in vegetable oil and transfer to a suitable container.
Chop the washed and peeled onions and carrots and fry in the pan where the meat was just fried.
Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, and place the cooked meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and add salt, spices, ground pepper with it - continue simmering on low heat until full readiness of the entire dish, remove from heat and let it brew.

6. Country recipe for liver gravy

Like all other types of gravy, liver gravy is very tasty, and also 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;
onions - 2 pieces;
sour cream - 350-400 grams;
wheat flour - 1 tablespoon;
dried parsley - according to preference;
salt and pepper - to taste.

Liver gravy village recipe prepare like this:

Soak the liver, rinse, drain and, after removing the film, cut into small pieces, roll them in flour.
Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until the crusts are golden.
Separately, fry the chopped onion until lightly browned, add it to the finished liver, pour sour cream over the entire mass and simmer over the lowest heat for no more than 20 minutes.
5 minutes before the end, add salt and pepper, add dry parsley, stir and simmer the dish for another 3-5 minutes. Remove from heat and let the gravy steep.

7. Beef gravy according to a special recipe

The only thing special about this recipe is that it seems to combine vegetable and meat option gravies. This additional side dish can be combined with absolutely any other main side dish, which makes the whole dish remarkably tasty.

Ingredients:

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

By special recipe Beef gravy is prepared as follows:

Cut the prepared beef into thin strips, fry in vegetable oil in a wok or thick-walled frying pan, then add salt, sprinkle with ground black pepper, and mix everything.
During this time, chop finely peeled onion, combine with fried meat, add flour and, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, eliminating any lumps of flour.
Bring the gravy to a boil over medium heat, reduce the heat to low and continue simmering, covered, until fully cooked.
Remove the finished dish from the heat and be sure to let it sit for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for chicken gravy with mashed potatoes

Very comfortable and quick recipe This delicious gravy will please everyone who tries it, in all respects: from the availability of ingredients to the speed of its implementation.

Ingredients:

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

The chicken gravy for mashed potatoes is prepared as follows:

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

All that remains is to pour in required amount water and continue simmering over low heat for up to 14-15 minutes. Remove from heat and leave ready dish at least 10 minutes. This gravy with mashed potatoes is delicious!

Gravy is a dish that will always help out the hostess. You can use it for various side dishes. For lunch, serve with rice, and for dinner, add a hearty gravy to potatoes or pasta. It is perfect for vegetable dishes, and to various cereals. The basis of the gravy can be mushrooms, vegetables, fish and, of course, meat. Using meat to make gravy will be the topic of this article.

Gravy with meat - best recipes

Let's consider several options for meat gravy. They are very simple, accessible to every housewife. At the same time, the gravies are so good that they can easily decorate and flavor any side dish with their presence. The family will happily enjoy your culinary creations.

Recipe 1: Classic gravy with meat

This is a variation of traditional meat gravy. The ingredients used in the recipe are the most common. The preparation of the dish itself is just as simple. Having made it once, you will forever refuse porridge or potatoes without a tasty and satisfying gravy.

Required ingredients:

- meat (0.5 kg);

- two onions and two carrots;

- a little flour - literally one tablespoon;

- tomato paste, approximately 4 tbsp. l. You can change its quantity based on your taste preferences.

In addition, you will also need vegetable oil and, as usual, salt and pepper.

Cooking method:

Wash the meat and cut it.

Peel the carrots and onions, chop them: onions with a knife, and carrots with a grater.

Heat a frying pan with oil poured into it, put the meat there. Fry it not only until it appears golden brown crust, and almost to full readiness.

Add carrots and onions to the meat and fry them together.

Place flour and tomato paste in a frying pan and stir vigorously to avoid the appearance of lumps.

Sprinkle with salt and pepper, add a little water, stir.

Cover the container in which the gravy is prepared with a lid and leave on fire (preferably low) for a quarter of an hour. Don't forget to stir.

Recipe 2: Gravy with meat

This delicate gravy will complement any side dish. Everyone will like it, even children. If you use chicken meat as the main ingredient, and first remove the skin from it, you can be sure that such a gravy will turn out not only tasty, but also dietary.

Required ingredients:

- meat (500 g);

- one full tablespoon each of tomato paste, flour and sour cream;

- one onion and one carrot each;

- Bay leaf;

- peppercorns;

- vegetable oil.

Cooking method:

Wash the meat, which can be pork, beef or chicken, and cut into small pieces.

Peel the carrots and onions.

Finely chop the onion.

Grate the carrots.

Initially, just place the meat in a heated frying pan. There is no need to add oil - let it simmer in own juice. Thus, bring it to half-ready.

Add carrots and onions to the meat, simmer everything together. Add oil at your discretion. If the meat is fatty, you can do without additional fat.

But you need to add water - about a glass. Simmer until fully cooked.

Fill the glass halfway with water, add tomato paste, flour, sour cream. Mix.

Salt the meat, complement its taste with a bay leaf and a few peppercorns.

Gradually pour the mixture from the glass into the meat, stirring constantly.

If the gravy is thicker than you expected, add a little more water.

Simmer everything together for about five minutes. Delicious meat gravy is ready.

Recipe 3: Chicken Gravy

Sour cream used in this recipe, makes the gravy very tender, simply creamy. And champignons fill it with an unusually pleasant aroma. By the way, you can use here not only champignons, but any other, your favorite mushrooms. Their number can be increased. This will only improve the taste of the dish.

Required ingredients:

- chicken fillet (500 g);

- sour cream (1 glass);

— onion (1 pc.);

— champignons (200 g);

- flour (2 tbsp);

- dill (1 bunch);

- Bay leaf.

Cooking method:

Wash the chicken meat and cut into pieces.

Place in a dry, heated frying pan and simmer for ten minutes in its own juices.

Chop the champignons and peeled onions, add them to the meat, and fry everything together for another fifteen minutes. This is exactly the time during which the mushrooms will be ready.

Fry the flour in a frying pan, add sour cream, add about 100 ml of water. Stir and bring to a boil.

Add the resulting mixture to the bowl with chicken and mushrooms sour cream sauce, salt. To enhance the taste, add bay leaf, chopped dill, and pepper.

Simmer over low heat for about ten minutes.

Recipe 4. Gravy with meat (beef) and mushrooms

The beef prepared according to this recipe turns out to be so aromatic and tasty that you will want to repeat this dish again and again. And over time, you will completely adjust it to your taste: find the ideal (according to your taste) amount of garlic and pepper, complement it with your favorite seasonings and herbs.

Required ingredients:

— beef (1 kg);

— red wine (half a glass);

— carrots (1 pc.);

- beef broth (1 glass);

— onion (1 pc.);

- 4 tablespoons of flour and butter;

— olive oil (2 tbsp.);

— champignons (300 g);

- garlic (3 cloves);

Cooking method:

Cut the washed beef into small pieces.

Sprinkle them with flour and place them in a frying pan with heated oil - olive and butter.

Fry until golden brown and remove from the pan. The oil should remain in the pan.

Peel the onions and carrots.

Chop the onions and champignons: the mushrooms are large, literally in half, and the onions are smaller.

Grind the carrots using a grater.

Place onions, carrots, and mushrooms in the frying pan in which the beef was fried. Add chopped garlic there.

Fry for about fifteen minutes, and then pour in the wine and broth, add salt and pepper to taste.

To this aromatic mixture add browned beef.

Simmer all ingredients together for five minutes.

Remove from heat, cover with a lid, leave for a third of an hour - let the meat be filled with the aroma of vegetables and champignons.

It is advisable to cut the beef for gravy small pieces. Perfect meat for her there will be a juicy tenderloin, in which there are no bones and layers of fat.

Carrots added to the gravy not only improves its taste but also gives it a beautiful golden color.

Before serving, add fresh chopped herbs to the gravy - this will decorate the dish and save it from everyday life.

To make the gravy moderately thick, add a little flour when frying the onions. Another option is to coat pieces of meat thoroughly in flour after processing them with spices, then fry them.

When using chicken meat, remove the skin. This will allow you to get the most dietary option chicken gravy.

It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the hole formed by pressing will immediately level out.

Do not salt the meat in advance - this will deteriorate its taste and reduce its nutritional value.

When frying meat, do not cover the pan with a lid. Do not pack the pieces of meat tightly together.

If you want to get juicy meat when frying, brush it with mustard several hours before cooking.

The meat will turn out especially tender and soft if you keep it in milk for several hours.

When beating meat, do it on a board moistened with water.

Gravy - great addition for a variety of side dishes. It can be served with buckwheat, rice, potatoes, all kinds pasta. It goes well with vegetables and goes well with cutlets, meatballs, and meatballs. Everyone knows how to make gravy experienced housewives, however, each has its own recipe.

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

How to make gravy with minced meat

Ingredients:

100 grams minced meat minced
3 onions
2 medium garlic cloves
1 processed cheese without additives
2 tablespoons of any tomato paste
1 heaped spoon of flour
vegetable oil
salt, water

Preparation:

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

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

How to make gravy with pork or beef

Ingredients:

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

Preparation:

Pork or beef should be washed, dried and cut into square pieces with a sharp knife, fry in a frying pan until almost done
Carrots and onions should be peeled and chopped: carrots on a grater, onions with a knife
Then fry the carrots and onions in a separate frying pan, then mix with the meat and fry a little again
Before finishing cooking, sprinkle flour on top of the meat, add pasta, a glass of water, and let it simmer.
Simmer under a tightly closed lid for pork for 15 minutes, beef for 25 minutes, stirring occasionally

What kind of meat gravy to make, thick or thin, depends only on preferences; you just need to add water if it seems too little.

How to make gravy with mushrooms and meat

Ingredients:

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

Preparation:

Cut the meat into small cubes, roll lightly in flour, fry in oil
Place it on a plate, put grated carrots, chopped champignons and onions in the same frying pan, fry
Pour wine in there too, meat broth, add salt, pepper, chopped garlic pieces
Wait until it boils, pour the beef into the pan, simmer for another 15 minutes
Turn off the gas and let it sit for 20 minutes, covered.

The gravy turns out to be very aromatic and satisfying, the mushrooms give it delicate taste, and pepper - spiciness.

How to make gravy with chicken

Ingredients:

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

Preparation:

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

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

How to make delicious gravy for cutlets

Ingredients:

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

Preparation:

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

Any gravy goes well with side dishes and vegetables, and goes well with cutlets and meatballs. You can make it with meat, flour or tomato paste, and add various spices. Your family will appreciate this tasty dish and they will definitely ask for more.

When you think of gravy, you think of a thick, delicious mess. Nobody likes watery gravy. Unfortunately, some gravy recipes are just that. Whether you're having guests over or just cooking for yourself, there are a few quick fixes for runny gravy.

Steps

Adding flour or cornstarch to gravy

Buy flour or cornstarch. You will be able to find both of these products at your local store. Flour or cornstarch are used as thickeners for sauces, and gravy is no exception. This method is the fastest to correct the situation, but only if you can get rid of lumps.

Mix flour or cornstarch with a little water. There should be a little more water than the other ingredients. There are no exact proportions here, and it all depends on the amount of gravy available. It's not an exact science, so you'll have to eyeball it, but you'll need approximately two tablespoons corn starch for one glass of gravy. . Prepare the mixture in a separate bowl. Mix the ingredients thoroughly until smooth.

Add the water and flour or cornstarch mixture to the gravy. Don't pour it all out at once, but do it gradually. Add a little at a time, stirring constantly. Continue until you have poured all the mixture into the gravy. Now you need to stir the gravy thoroughly to break up any clumps of cornstarch.

Once the gravy has thickened, remove it from the stove. Once the gravy reaches a viscous consistency, it is most likely ready for use. You can also taste it to see for yourself. It all depends on your preferences. The main thing is not to let it burn. Now you can serve your gravy!

Melt butter or shortening in a heavy saucepan. You will need a heavy saucepan for greater stability while constantly stirring its contents. Cook the dressing over medium heat, but reduce it immediately if it starts to burn. It all depends on the type of stove you have.

Add a similar amount of flour to the melted butter or shortening. Stir the dressing constantly with a wooden spoon. Continuous stirring will help avoid the formation of lumps. Once the mixture boils, pour it into the gravy. It will take approximately five minutes until this point.

Mix the dressing with the gravy. Remember to mix the dressing and gravy thoroughly. Otherwise your gravy will become unusual taste. Continue stirring until the gravy thickens, indicating its readiness. If the consistency is not thick enough, you can repeat the entire process of preparing the dressing again.

Stir the arrowroot constantly until the gravy comes to a boil. The beauty of arrowroot is that it stays clear, which is especially important if you want to keep the color of your gravy light. There is no need to stir the gravy vigorously, just stir it lightly until it comes to a boil.

Instead of gelatin, try using dry puree. Add a small amount of dry mash to the gravy. Start with half a teaspoon and increase the amount as needed.
You can also improve the taste of the gravy. Add 1 tablespoon heavy cream(double cream) or 15 grams of butter for every 250 grams of liquid gravy. This will help make the thin gravy much tastier.
Gravy with a lot of lumps will remain watery. Pass the gravy through a sieve to break up any lumps. After this, heat the gravy and see if it becomes thicker after this procedure. Another way is to pour the gravy into a blender and use it to break up any lumps. Don't pour hot sauce into the blender, as the lid may swell and the contents may splatter throughout the kitchen.
Beurre manie (pieces of butter) can be added to the gravy, as they can act as a thickener when prepared in advance and stored in the refrigerator. Considering the fact that they already have flour in them, you can avoid the formation of lumps.
A small amount of tomato paste will thicken the gravy. However, in this case, you must like the taste that the tomato paste imparts.

The taste and aroma of meat gravy is familiar to many from childhood. If you haven’t forgotten them and want to refresh your memory and get gastronomic pleasure, then try preparing such a dish with your own hands.

What is gravy?

Gravy is a type of liquid seasoning and sauce. It is prepared on the basis of the juice released during the process. heat treatment the main product, with which it is usually served, acting as an addition to a hot dish and an addition to a side dish. Gravy can be made from any type of meat, as well as from fish or vegetables. But the most popular are the hearty meat ones, which were often served in Soviet canteens, kindergartens and schools.

Good to know: Flour or starch is usually added to gravies to thicken them. But the composition may also contain other additives, for example, onions, tomato paste, carrots, and various spices.

How to cook?

How to deliciously cook such a familiar dish from childhood as meat gravy? Below are several methods that even novice housewives can handle.

Beef gravy

The most popular and beloved by many gourmets is the aromatic beef gravy. To prepare it you will need:

500-600 g beef pulp;
two full glasses of water;
large onion;
carrot;
three tbsp. l. tomato paste;
two tbsp. l. flour;
about four or five tbsp. l. vegetable oil;
tsp salt;
third tsp ground red pepper;
a small pinch of paprika;
a bunch of parsley.

Preparation:

Take care of the meat. It must be thoroughly washed, dried and cut into medium-sized pieces.
Prepare the vegetables: after peeling, either chop the onion or cut it into thin half rings. Wash the carrots, peel and grate on a medium or coarse grater.
Heat the oil in a frying pan, place the meat in it, and immediately add the carrots and onions. Fry all the products over low heat until the meat lightens in color and the vegetables become soft (the onions should become almost transparent).
Now add tomato paste and water to the remaining ingredients (you can pre-mix these ingredients). At the same stage, add flour, and it is advisable to sift it.
Cover the frying pan with a lid and simmer everything over low heat for about twenty to twenty-five minutes.
While the dish is cooking, wash and chop the parsley.
Five minutes before the gravy is ready, put the spices and salt in the frying pan and mix everything.
At the very end, add fresh herbs.
The bright and aromatic beef gravy is ready, you can serve it.

Pork gravy

You can also safely prepare gravy from pork, and such meat is more affordable. But choose lean parts, fat will be superfluous. Here's what you'll need:

600 g pork;
two onions;
two bay leaves;
a pinch of ground black pepper;
about three tbsp. l. vegetable oil;
Art. l. flour;
water;
salt to taste.

Instructions:

The meat must be washed and dried, then cut in small pieces approximately the same size.
Peel the onion, chop it or chop it in another way, for example, cut it into half rings.
Heat the oil well in a frying pan, increase the heat and fry the pork until golden brown. This way it will acquire a beautiful color and retain the juice inside.
Then add the onion to the pork. The heat can now be reduced to prevent the meat and onions from burning. Fry them for about five to seven minutes.
Next, pour in water so that it almost completely covers the meat.
Simmer the onion and pork under the lid for half an hour over low heat.
Five minutes before turning off the stove, place bay leaves in the pan, add flour, pepper and salt. Stir all ingredients.
Remove the container from the heat. But don’t remove the lid: let the gravy brew. In about half an hour bay leaves can be taken out.

Chicken gravy

If you like lighter dishes, you can make chicken gravy. Prepare:

500-600 g chicken fillet;
two onions;
glass of water;
large carrot;
four tbsp. l. vegetable oil;
seven st. l. heavy cream;
couple of st. l. flour (can be replaced with starch);
dill;
salt.

Process description:

After washing and drying, the chicken fillet should be cut into approximately equal medium-sized pieces. Prepare the onion immediately: peel it and chop it quite finely, for example, chop it. Carrots should be grated after washing and peeling.
Heat the oil in a frying pan or other thick-bottomed container. Place the chicken along with carrots and onions, fry them until lightly browned over medium heat for about seven minutes.
Pour in water and simmer the dish covered for twenty minutes.
Add the sifted flour, stir it thoroughly and cover the pan again with a lid.
After ten minutes, pour in the cream and add salt.
Wash and chop the dill and add it to the gravy at the very end. Remove the pan from the stove.
Let the dish sit for about twenty minutes and serve.

How to submit?

The gravy is served exclusively hot and preferably fresh, although you can heat it in a frying pan or microwave oven. It will be an ideal addition to pasta, mashed potatoes, buckwheat, rice and any other side dish. The meat will act as the main hot dish: it is placed on a plate, and the liquid is poured over the entire portion.

Advice: do not serve gravy with complex, multi-ingredient and exotic side dishes. It matches with simple dishes and performs the function of improving and transforming their taste, therefore in delicious dish It might just get lost or even ruin it.

It is important to choose high-quality and fresh meat: only it will release a sufficient amount of juice and have a pleasant aroma that complements the gravy.
Give preference to the most the best parts carcasses and use mainly the pulp without fat and veins: the gravy cannot turn out to be excessively greasy, and the meat should soften during the cooking process. So, you can use a shoulder, ham or tenderloin.
Any recipe can be supplemented using your favorite spices, for example, marjoram, turmeric, cumin, curry, cumin, ginger, cloves, thyme. Such seasonings will add piquancy to the gravy and make it even more aromatic.
There is no need to cut the meat too thin, otherwise during frying it may dry out and lose all its juiciness. Stick to medium-sized pieces.
You should not increase the amount of thickener, the role of which is played by starch or flour: the gravy should remain quite liquid and resemble a sauce in consistency. As a rule, there are approximately two tablespoons of thickening component per 500 ml of liquid.
You can add to the gravy composition different components, for example, vegetables, mushrooms, sour cream, cream or milk, soy sauce. But still, there should not be too many of them, since the dish must remain meaty, so the taste of the main component cannot be lost against the background of others and dissolved.
For frying, use refined, odorless vegetable oil to preserve the natural flavor of the meat and not spoil it.
When cooking, you can use not only a frying pan, but also another container, preferably with a thick bottom, on which the ingredients will not burn and dry out.

If you want to remember the taste of childhood, be sure to try making meat gravy, choosing your favorite cooking method. This dish will definitely please everyone, even children!