How to make gravy at home. Mushroom gravy for rice

The spread of fashion to the model parameters of the figure, and after it - to low calorie diet forced many to first, by an effort of will, refuse, and then completely forget, many dishes that they had loved since childhood. Many of them are really very nutritious and have little to do with a weight loss diet. So we gradually gave up sweet, fried and starchy foods – that is, the most delicious ones! – leaving it in the plate fresh vegetables in the company of Lenten fish fillet. All this is really good for health, but in an effort to keep the body healthy, let's not forget about psychological health. And the constant and long-term refusal of something desired contradicts it!

Therefore, sometimes pampering yourself with food that is not the healthiest, but your favorite, is not only possible, but also necessary. Even nutritionists don’t argue with this. And if so, we invite you to remember the recipe for a thick, aromatic, satisfying and very tasty gravy with flour, which can transform any, even the most ascetic dietary dish. Unlike pizza, deep-fried potatoes and other fast food, flour sauce does not cause great harm health and slimness: there are not so many refined carbohydrates in it, but there are enough other nutritional components. But first things first.

Gravy with flour: composition, benefits, features
Among all the endless variety of gravies and sauces for second courses, it was not by chance that we chose gravy with flour. Firstly, it is very easy to prepare - even a novice housewife can handle it. Secondly, its main ingredients are very accessible, and with the help of additional ones you can experiment and change the taste and aroma of both the gravy itself and the dishes flavored with it. That is, gravy with flour is, as they say, not difficult, cheap and cheerful. And these are often the main conditions when it comes to daily nutrition for the whole family. Let us only note that it is better not to abuse it for people in the process of losing weight. But for those who are recovering strength after illness, children at the age of active growth, athletes increasing muscle mass, gravy with flour will be just the perfect addition to your diet. It will help add variety to the boring standard menu and enrich it.

Another feature of gravy with flour is that it is not one standard recipe, but a certain base that can be modified and supplemented at your discretion and depending on the composition of the main dish. From the simplest basic recipes to complex combinations with various spices, mushrooms, vegetables and even fruits. In every special case gravy with flour acts as an addition to the side dish, gives it sophistication and imparts additional nutritional value. Which, in turn, directly depends on the composition. On average, 100 grams of gravy with flour, prepared according to a basic recipe from only flour, oil and water, contains about 60 kcal, mainly from carbohydrates and fats. If you replace water with milk or broth, energy value, will increase accordingly. But provided that the gravy is still an additive to the main dish, used in very measured doses, this difference will not be fundamental. As a last resort, you can always reduce the calorie content of the gravy by adding leafy vegetables to the main dish and diluting the gravy itself with water.

Gravy recipes with flour
The classic recipe for making meat gravy is very simple, given basic set ingredients. But the point is that in order to make a gravy with flour truly successful, the components are not as important as compliance the right technology. And here begin the subtleties and secrets that everyone has experienced housewife. Without them, gravy with flour often turns out to be too thin or, on the contrary, too thick, does not match the desired color, collects in lumps and/or presents other unpleasant surprises. But don't be discouraged if you don't have extensive cooking skills or have had the frustrating experience of trying to make gravy with flour. Just try making the seasoning with flour again, but following our tips. We have arranged the recipes for gravy with flour in order of increasing complexity:

1. Simple gravy with flour. Take about 60 grams wheat flour premium, 50 grams of butter and half a liter of hot water. Use spices and salt to your taste. The thickness and nutritional value of the gravy can also be increased by replacing the water with a similar amount of broth (meat or vegetable). Melt the butter in a heavy-bottomed frying pan over medium heat. As soon as it has completely melted and slightly smoked, carefully add the flour and immediately begin stirring it with a wooden spatula, thoroughly rubbing all the lumps. Reduce the heat to low and keep stirring the flour while frying it in oil. When the mixture turns golden brown, add liquid (water or broth) and stir vigorously. Bring to a boil, stirring as needed. Once the gravy comes to a boil, remove it from the heat. Salt and spices are added a couple of minutes before cooking. Pour the prepared sauce over fried meat or spaghetti.
   
2. Milk gravy with flour. Take half a liter of milk, 25 grams of butter, 1 heaped tablespoon of premium flour, salt and spices to taste. Pour the milk into a small saucepan or ladle and bring to a boil. While the milk is boiling, pour a small amount of flour into a saucer drinking water and stir until a homogeneous paste without lumps is formed. Add butter to milk and dissolve it, add salt and spices as desired. Slowly pour the diluted flour into the milk and butter, reduce the heat to low and cook, stirring continuously, until the gravy reaches the consistency you want. If you use cream or a mixture of cream and milk instead of milk, the gravy will be thicker. The same effect can be achieved by adding sour cream. This version of gravy with flour can be served with meat and side dishes immediately after cooking.
   
3. Creamy sauce with flour and cheese. Take half a liter of cream, 200 grams hard cheese, 2 tablespoons of premium flour, 2 cloves of garlic, a pinch of spices to taste (it is recommended to use dried basil and/or other italian herbs). In cream room temperature Stir the flour thoroughly, getting rid of any lumps. Pour the cream and flour into a frying pan with high sides and light it underneath low fire. Heat the cream gradually, stirring regularly. Meanwhile, grate the cheese on a fine grater and chop the garlic. Without waiting for the cream to boil, add cheese and garlic, and spices as desired. Stir and continue stirring until the cheese is completely dissolved. Turn off the heat when the gravy reaches desired consistency. As it cools in the pan or ready dish it will thicken.
   
4. Tomato sauce with flour and vegetables. Take 2 ripe tomatoes medium size or 1 large tomato, 1 carrot, 1 onion, 2 tablespoons of premium flour, a glass of cream or not full fat sour cream, 3 full tablespoons of tomato paste, 2 tablespoons of vegetable oil for frying, fresh herbs to your taste. Grate the carrots, chop the onion, peel the tomato and cut into cubes. Fry on vegetable oil in a deep frying pan with a thick bottom, carrots and onions, then add the tomatoes and simmer together for a couple of minutes. Dilute the flour with a small amount of water and stir until the lumps are completely dissolved. Mix sour cream or cream with tomato paste. Add sour cream with tomato paste to the prepared vegetables and pour in flour, mix thoroughly until smooth. Stirring, bring to a boil, and then to the desired thickness. Add chopped herbs to the prepared gravy and serve meat dishes or stew meat directly in it.
   
5. Onion sauce with flour and raisins. Take half a glass of seedless raisins, 1 onion, 100 ml of dry white wine, juice of 1 large lemon, 2 tablespoons of flour, 3 tablespoons of butter, 3 teaspoons of granulated sugar, a pinch of ground pepper and ground cloves. Pre-soak the raisins in boiling water for 15 minutes. Peel and chop the onion. In a frying pan with a thick bottom and high sides, melt the butter and fry the flour in it, carefully breaking up the lumps. When the flour turns golden, add the onions and peppers and cloves. Stir and cook the onion until transparent over low heat. Then add sugar lemon juice and wine, stir and bring to a boil. After this, put the raisins in the pan and bring the gravy to a boil again, then remove from the heat. This sweet and sour sauce with flour is served with dishes of rice, fish and minced meat.
   

Universal everyday dish, which goes well with any pasta side dish, boiled potatoes, and also any porridge comes with gravy. This dish is easy to prepare and has excellent taste and a delicious aroma. And you can use any meat or mushrooms as a base.

How to make delicious chicken gravy?

Ingredients:

• chicken meat (pulp) – 450 g;
• onions– 125 g;
• carrots – 100 g;
• wheat flour – 55 g;
• bay leaves – 2 pcs.;
• – to taste;
• salt - to taste.

Preparation

When starting to prepare the gravy, cut the pre-washed and dried chicken meat into slices approximately one and a half to two centimeters in size and place in a frying pan with preheated refined oil. Let the meat brown over high heat on all sides, stirring and transfer to a saucepan or deep saucepan.

Add a little more oil to the same frying pan and add the peeled and chopped onion. Fry it, stirring for five minutes, and then add carrots cut into small cubes or thin strips and fry for another seven minutes. We transfer the contents of the frying pan to the meat, pour in purified water heated to a boil so that it completely covers the contents and reaches a level of about three centimeters above it. Season the dish with salt, ground pepper and your favorite spices, throw bay leaf, bring to a boil. Reduce the heat intensity to minimum, cover the container with a lid and simmer for forty minutes.

After this, pour in a thin stream, diluted in not large quantities water the flour, stirring continuously and intensively, and add the gravy for another seven minutes.

How to properly prepare pork gravy?

Ingredients:

• pork (pulp) – 650 g;
• onions – 200 g;
• carrots – 150 g;
• wheat flour – 55 g;
• – 35 g;
• bay leaves – 2 pcs.;
• black peas and allspice– to taste;
• vegetable refined oil;
• spices to choose from - to taste;
• ground black pepper - to taste;
• salt - to taste.

Preparation

We wash any cut of pork loin, dry it thoroughly and chop it into small strips or cubes. Then place the prepared meat in a deep frying pan, stewpan or cauldron with heated refined oil and let it brown on all sides, remembering to stir periodically. At the same time, in another frying pan, saute the pre-peeled and chopped onion and carrots cut into thin strips in vegetable oil and transfer to the pork. Fry everything together for a couple more minutes, and then add the flour, stirring, add tomato paste and after a minute pour boiling water over everything in a volume of about five hundred milliliters. Stir the contents of the bowl thoroughly for another minute, and then cover it with a lid. Reduce the heat intensity to minimum and let the gravy simmer for thirty minutes.

After that, season it with salt and ground black pepper, throw in black and allspice peas, bay leaves, any spices to your taste and simmer the dish for another fifteen minutes. At the end of the cooking process, add finely chopped fresh herbs, mix and let the dish brew for five minutes.

How to make mushroom sauce without meat?

Ingredients:

• fresh mushrooms – 450 g;
• onions – 200 g;
• carrots – 150 g;
• wheat flour – 55 g;
• purified water – 375 ml;
• sour cream – 75 g;
• fresh herbs to choose from - to taste;
• refined vegetable oil;
• ground black pepper - to taste;
• salt - to taste.

Preparation

In a deep frying pan or saucepan with refined malt, saute the chopped onions and carrots for seven minutes, and then add the well-washed and chopped mushrooms and fry everything together for twenty minutes, covering the container with a lid and reducing the heat. Then dilute the flour in a small amount of water, pour the rest of the water heated to a boil into the saucepan and add the flour solution, stirring vigorously. Season the dish to taste with salt and pepper and let it boil for ten minutes. After this, add sour cream and finely chopped herbs, stir, let it boil again, and then turn off the stove and let the gravy brew for ten minutes.

Mix 0.5 liters of cream and 2 tbsp in a glass. flour, so that no lumps form. Pour the mixture into a saucepan, which must be placed on low heat. Add chopped garlic and 200 g of cheese, grated on a fine grater. Heat the sauce, stirring constantly until it becomes homogeneous mass. The sauce turns out very tasty!

Gravy with flour done as follows:

• Pour some milk into a saucepan and dilute it with water (about one third);
• Bring milk and water to a boil and then add salt, spices, and butter (all to taste - there are no strict regulations regarding proportions);
• Pre-mix some flour in a small amount of water to avoid lumps. Now, while stirring, pour the flour into the gravy in a thin stream so that it is evenly distributed.
• Now all that remains is to stir the gravy until it thickens to a certain extent.

Possible some variations of gravy with flour:

• you can add tomato paste so that the gravy has a beautiful color and tomato flavor;
• You can use sour cream instead of milk - then the gravy will be juicier, a little sour. You can also try using cream - the taste of this gravy will be very delicate and unobtrusive.

You can try prepare gravy with meat broth

• Fry a tablespoon of flour in vegetable oil in a frying pan;
• Add sour cream and stir until smooth;
• Pour it in there meat broth, salt (if there is no or little in the broth), as well as tomato paste and spices.

• I'm cooking tomato sauce with flour. The recipe is simple, but slightly different from the standard ones. I replace tomato paste with tomatoes own juice, it seems to me that it turns out tastier.

  I fry the flour in a frying pan until it darkens a little. I add to it a tablespoon of sour cream and tomatoes in their own juice (they are usually already quite salty and with spices, so I don’t add more salt. I stir, let it simmer. I throw in finely chopped garlic (a lot of garlic, our family respects it very much). Let it simmer for another minute and it’s ready.

  I read the answers, the recipes are very good, but I decided to add the most important thing for preparing sauces and gravy with flour:

  it (premium flour) must be fried in advance on a dry hot frying pan to beige color(not darker!), stirring all the time.

  Cool, pour into jars and use in gravy (1-2 tablespoons each) according to recipes.

  When using this flour, the gravy will be very tender, without lumps and with a nutty flavor.

  Classic gravy with flour is usually prepared simply; first you need to cut the onion into half rings and fry it until golden brown.

  Then you need to sprinkle flour on the onions and mix well, and then it is advisable to add a couple of tablespoons of sour cream or mayonnaise and bring until done.

  If you do tomato sauce then add water and tomato paste.

  This sauce can be served with many main courses, mashed potatoes, cereal side dishes, or pasta.

  Can be done cheese sauce And add grated cheese to the flour and it will melt, it will be delicious.

  The sauce with garlic and herbs will be delicious.

  Very tasty gravy with flour - cheese. You need to boil a glass of cream, add water (50 ml) in which you previously diluted a tablespoon of flour, stir, add 50 grams of grated cheese and herbs, salt to taste.

  You can fry the flour in a frying pan. But I personally don’t do this - because the smell throughout the entire apartment at once, as if something was burnt. I do this: I grate the carrots, chop the onions, cut the tomatoes and add them when the carrots and onions are already fried (you can add tomato paste instead of tomatoes). Then, when everything in the pan has already simmered, I pour a little less than half of the flour into a glass and pour in COLD! (not hot, not warm - otherwise everything will be lumps) in a thin stream, while stirring with a spoon. The consistency at first is like dough, then it becomes thinner (make sure that all the lumps are beaten), then I pour this glass of flour water into the frying pan and mix everything thoroughly, the heat should be low. Greens, salt, seasoning - add as you wish (just before pouring out the glass of flour water). Remember that flour takes up a lot of salt and so does tomato paste, so add salt right away)

  You can prepare flour-based gravy for meat and fish in various ways, the main thing is that it is without lumps and has a uniform consistency. Flour is added to this gravy to thicken it. in order to get gravy good taste It is best to fry the flour a little in a frying pan until pleasant smell and golden taste. To prepare cream-based gravy, fry the flour with butter, stirring, then pour in a little cream, stir thoroughly so that there are no lumps, then pour in the remaining cream, stirring constantly, salt, pepper, add nutmeg. You can add cheese to this gravy, which melts well, you get a different taste, you can add any greens. You can prepare a gravy based on tomato sauce, tomatoes or tomato paste.

  Somehow, since childhood, I have loved flour gravy. Back in kindergarten they gave it, and the cooks and I were lucky there. Now I don’t make it separately, I do it with meat right away. Even if there is very little meat, the gravy turns out delicious.

  1. I fry the meat and onions, add garlic.
  2. I don't add much mayonnaise and/or tomato paste.
  3. When the meat is soft enough and stewed well, you can add a tablespoon of flour and stir, then immediately pour in hot water. This way it turns out without any pebbles. (If the meat is still tough, add a little water and wait until all the water has boiled away. This can be done several times.)
  4. Sprinkle herbs on top and reduce heat. let it come.

• I usually make gravy with flour this way: I take the onion and fry it until golden crust, add 2-3 tablespoons of sour cream and a little water and simmer for 2-3 minutes, then add 1-2 tbsp. flour and spices to taste (salt, pepper) and simmer again for a few minutes. Can be served with meat or other dishes. My child loves this pasta sauce!!!

  A very tasty sauce with flour - tomato sauce with basil. Everyone in our family loves it, and that’s why we often cook it (in the broth after boiling broccoli). In addition, this gravy goes well with many dishes. The recipe for making such gravy is posted on this Orthodox website.

  In fact, today there are many ways to prepare sauces and gravies. Gravy is the same sauce, prepared independently and the main purpose of which is to flavor the main dishes, give them taste and aroma. Gravy with flour is distinguished by its taste and ease of preparation.

  Gravy with flour. Cooking recipe.

  

  When preparing flour-based sauce/gravy, the main requirement is the absence of unpleasant lumps. To avoid them, I recommend doing this:

  Pour 4-5 tablespoons of liquid (juice released when stewing meat/poultry/fish/game) into a separate bowl. Mix it with 1-2 tablespoons of flour. Mix thoroughly - the liquid will thicken. And add this dressing in parts, with continuous stirring, into the remaining liquid in the main container. When boiling, the resulting sauce will thicken and there will be no lumps.

Buckwheat porridge is one of the most popular dishes Russian cuisine. Dressings, recipes for which can be found in large quantities, help give it a special taste and aroma. Sauces are prepared from meat, vegetables, smoked meats, liver and other ingredients. Among the variety of options, every housewife will be able to find the right one.

How to make buckwheat sauce

For a long time buckwheat called Russian bread. It was used to cook various dishes. The most popular of them was and remains porridge. However, so that it does not come out too dry and turns out tasty and aromatic, buckwheat gravy is used. Step-by-step recipes You can find a lot of recipes for making sauce on culinary websites. Prepare mushroom, meat or vegetable gravy. To avoid mistakes in the steps, use high-quality recipes with photos.

Gravy for buckwheat without meat

• Cooking time: 10 minutes.
• Calorie content of the dish: 43 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

It is not necessary to use meat to make gravy for cereals. It can be successfully replaced by some other products:

• mushrooms;
• vegetables (eggplant, zucchini, onions);
• legumes

Ingredients:

• soy sauce – 60 g;
• granulated sugar– 1 pinch;
• vegetable oil – 20 g;
• mushrooms – 300 g;
• leeks – 2 pcs.;
• ground black pepper.

Cooking method:

1. The onion needs to be washed well and dried with paper towels, finely chopped.
2. Place the chopped vegetable in a frying pan heated with oil and fry until transparent. Add mushrooms cut into slices. Fry until done.
3. Then you need to add soy sauce to the mushroom sauce, add sugar and pepper. Mix all ingredients.
4. A simple and tasty meatless gravy with mushrooms is ready. Top with mushroom sauce buckwheat porridge and serve.

Gravy for buckwheat with meat

• Cooking time: 120 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 58 kcal.
• Cuisine: Russian.

The gravy for buckwheat with meat makes the cereal more filling. In addition to nutritional value, the dish receives exquisite taste and aroma. The calorie content of the product with sauce increases significantly, so it is preferable to eat it at lunchtime. People who do physical labor can eat a portion for dinner. This will restore energy and is good for your muscles.

Ingredients:

• tomato paste – 75 g;
• onion – 1 kg;
• beef – 0.5 kg;
• spices.

Cooking method:

1. The prepared piece of meat must be cut into small cubes, peel the onion and chop into large half rings.
2. Place the beef in the pan and fry until golden brown.
3. Add onion to the meat and continue frying for 15 minutes.
4. Tomato paste dilute a little with water and pour into a frying pan. Cover the contents of the dish with a lid and simmer for 60 minutes.
5. When the gravy for buckwheat with meat is almost ready, add seasonings to it.
6. Before serving, pour the sauce over the buckwheat. Get a tasty and aromatic dish.

Sauce for buckwheat with cutlets

• Number of servings: 4 persons.
• Calorie content of the dish: 123 kcal.
• Purpose: for lunch or dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For lovers hearty lunch Buckwheat with cutlets is suitable. The gravy for such a dish should have spicy taste and aroma. A variety of spices are used for this:

• black pepper;
• bay leaf;
• chopped garlic;
• dried herbs.

Ingredients:

• flour – 30 g;
• sugar – 1 pinch;
• onion – 1 head;
• bay leaf – 1 pc.;
• tomato paste – 50 g;
• salt;
• garlic – 1-2 cloves;
• water – 200-250 ml;
• spices.

Cooking method:

1. Prepare cutlets according to your favorite recipe, set them aside. Boil the buckwheat.
2. Heat the fat released during cooking of meat, add finely diced onion. Fry until golden brown.
3. Add flour and mix it with the vegetable. Sauté the mixture for a short time.
4. Add tomato paste, spices, hot water, salt, bay leaf. Simmer the mixture of ingredients with closed lid, setting a small flame. Time required: 10 min.
5. When the gravy for the buckwheat with cutlets is almost ready, add the garlic, passed through a press. Mix the dish well and remove from heat.
6. Pour the prepared sauce over the cutlets. Then add the dressing to the buckwheat porridge.

Vegetable sauce for buckwheat

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: lunch/dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Buckwheat gravy made from vegetables is low in calories. You can afford to eat buckwheat porridge with this sauce, even if you are trying to keep in shape. The dish contains practically no substances harmful to the body and figure. Instead of full-fat sour cream, you can try adding low-fat or low-fat kefir.

Ingredients:

• sour cream (milk) – 20 g;
• black ground pepper;
• carrots – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• onions – 2 heads;
• granulated sugar – 1 teaspoon;
• salt;
• bay leaf – 1-2 pcs.

Cooking method:

1. Peeled vegetables will need to be chopped: carrots into coarse grater, onion - small cubes.
2. Fry onion pieces in a frying pan with vegetable oil, add carrots. Fry the food until done. A few minutes before the end of cooking, pour in sour cream (milk). If you want to make the dressing more delicate, cook it with cream. If the gravy comes out thick, add a little water.
3. Dilute the tomato paste with water. Pour the resulting substance over the vegetables.
4. Salt, sprinkle with pepper, seasonings, sugar. Simmer the resulting gravy for 10 minutes using a low flame.
5. Before the vegetable gravy for buckwheat is finally ready, add a little more sour cream.

Minced meat sauce for buckwheat

• Cooking time: 35 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 207 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

If you don't want to make cutlets, try making gravy from minced meat. It will be similar in satiety to meat, but will be digested better because main ingredient crushed. When making, make sure that the sauce does not burn, then it will turn out very tasty. The recipe is universal because it can be used with any side dish: rice, pasta, potatoes.

Ingredients:

• carrots – 2 pcs.;
• garlic – 2 cloves;
• ground black pepper;
• minced meat – 0.5 kg;
• tomato paste – 50 g;
• basil – 2 pinches;
• onion – 120 g;
• salt;
• vegetable oil – 60 g.

Cooking method:

1. Pass the carrots through a medium grater, chop the onion in small pieces.
2. On hot frying pan add the onion and cook until it becomes translucent. Place carrots there too. Fry for another 5 minutes.
3. Add the minced meat to the prepared vegetables. Will do meat product any kind. Cook covered, stirring occasionally.
4. Season the minced meat with salt and pepper, add tomato paste, mix, fry for a short amount of time.
5. To prevent the gravy with minced buckwheat from becoming too thick, dilute it with the required volume of water. Add garlic, basil. Simmer for about 3 minutes. Ready sauce for buckwheat porridge, pour over the side dish.

Chicken sauce for buckwheat

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 80 kcal.
• Purpose: lunch/dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The sauce, one of the components of which is chicken pieces, is considered one of the easiest to make. Even an inexperienced housewife can make such a dressing for boiled buckwheat seeds. To bind the ingredients, be sure to add flour. The more it is, the thicker the consistency of the sauce. Adding water will help make it a little thinner.

Ingredients:

• onion – 1 head;
• salt;
• flour – 1 tbsp. l.;
• carrots – 1 pc.;
• chicken fillet – 0.4 kg;
• spices.

Cooking method:

1. The chicken should be cut into pieces and fried in vegetable oil.
2. Place the onion and carrots inside the frying pan and sauté for about 5 minutes.
3. The next step on how to make the sauce is to combine the chicken and fry it with flour.
4. Transfer the mixture to a saucepan, add water or broth until the liquid covers meat ingredient. Simmer delicious gravy 15 min.
5. When the gravy for buckwheat with chicken is ready, leave it to steep a little.

Dietary gravy for buckwheat

• Cooking time: 45 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 34 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

You can safely include vegetables in your diet gravy without fear of ruining your figure:

• zucchini;
• tomatoes;
• eggplant;
• carrot;
• sweet pepper

Ingredients:

• bell pepper – 1 pc.;
• tomato paste – 2 tbsp. l.;
• eggplant – 1 pc.;
• onion greens – 1 bunch;
• zucchini – 1 pc.;
• vegetable oil– 50 g;
• onion – 1 pc.;
• salt;
• tomatoes – 2 pcs.;
• sour cream – 2 tbsp. l.

Cooking method:

1. The first step in preparing a dish is preparing the vegetables. They need to be washed well and dried. Cut the onion head into semicircles. bell pepper divide into small strips. Place ingredients to fry in a frying pan. Using a low flame, cook for about 7 minutes.
2. Divide the washed tomatoes, eggplant and zucchini into cubes and place in a frying pan with onions and peppers. Salt the ingredients and mix. Simmer under the lid closed for 15 minutes.
3. The next step in how to make gravy is to create the sauce. To do this, mix sour cream with tomato paste, adding a little water.
4. Pour the resulting mixture over the vegetables that were stewed in a frying pan. Connect the ingredients together using a spoon. Simmer the dietary gravy for buckwheat until cooked. When there is little time left until the end, add chopped herbs.

If you follow some tips you will succeed delicious buckwheat with gravy:

• You can use any type of meat to make the sauce. Delicious product comes from pork, beef, chicken, liver.
• You can add nutritional value to meatless gravy by making mushroom sauce for buckwheat.
• You can replace meat with sausages, wieners or sausage. Add smokedness original scent dish.
• You can avoid the formation of lumps by diluting the flour in water before adding the component to the gravy. Mix with a whisk or mixer.

Video: gravy with sausages and tomato paste

Gravy is the lifesaver of every cook. This is not surprising, because with its help you can decorate a dish and make it more rich. The gravy will ideally complement any side dish: rice, pasta, mashed potatoes etc. Homemade dish simple recipe, but with the addition of a side dish it will turn from an ordinary gray dish into a festive, satisfying and, most importantly, delicious dish.

A variety of gravy can satisfy the needs of the most picky guests; it can be meat, vegetable, cheese, tomato, etc. in order to prepare meat gravy, use any meat: chicken, goose, duck, pork, beef - the choice is yours.

Pasta sauce

The gravy that is being prepared for pasta allows you to do ordinary dish tasty and satisfying. The recipe below involves preparing meat gravy.

For the meat gravy we need:

• 300 grams of any meat (it is better to use pulp);
• 1 small onion;
• 1 carrot;
• 25-30 grams of sifted flour;
• 30 grams of tomato paste;
• 2-3 cloves of garlic.

Cooking method:

Before you start preparing the meat gravy, you need to prepare all the ingredients: rinse the meat well and cut into small cubes. Peel the vegetables, chop the onion finely, and grate or chop the carrots into strips. Next, fry the meat until half cooked, then add vegetables to it and fry for another 4-5 minutes. After this, carefully add the flour, mix well and simmer for another 2-3 minutes.

Finely chop the garlic, add water to the pan (the water should cover all the ingredients). Next, add tomato paste and chopped garlic cloves. Bring everything to a boil, reduce heat, add salt and seasonings and simmer, covered. Continue to simmer the gravy for 15 minutes, reducing the heat to medium. After meat gravy When ready, add chopped herbs to it and leave to steep for 10-15 minutes.

Pork gravy

Gravy made from pork is ideal for main courses. It complements mashed potatoes, pasta, rice and buckwheat porridge well. The preparation time for this gravy is kept to a minimum; while it is being prepared, you will have time to boil the side dish.

For the gravy you will need:

• 400 grams of pork meat;
• 1 medium carrot;
• 2 onions;
• refined sunflower oil;
• ¾ tablespoon of sifted flour;
• 2 tablespoons of tomato paste;
• seasoning for pork;
• a small bunch of fresh herbs.

Cooking method:

Wash the meat and cut into small cubes. Heat the oil in a frying pan, fry the pork, add water and simmer, covering it with a lid. Peel the carrots and onions, finely chop the onion, grate the carrots. Next, you need to fry the vegetables in a separate frying pan. After this, add flour to the vegetables, mix well and turn off the heat.

Add the prepared vegetables to the meat. Dilute the tomato paste with a small amount of water, add salt and pepper. Add the resulting mixture to the meat and continue to simmer for 15 minutes. After all the ingredients are ready, remove the pork gravy from the heat, add the chopped herbs and leave for 10-15 minutes to infuse.

Chicken gravy

Meat sauce from chicken meat, cooked in sour cream sauce- This unique way add a side dish of buckwheat or mashed potatoes. This gravy has delicate aroma with a rich taste.

Required Products:

• chicken breast – 1 piece;
• 3 small onions;
• salt;
• ground pepper;
• 100 grams of sour cream or cream;
• a small amount of water;
• vegetable oil, odorless.

Cooking method:

Wash the chicken breast and cut into small cubes. Sunflower oil heat in a frying pan and fry the meat. Peel the onion and cut into cubes. After the meat has turned white, add chopped onion, mix and fry until half cooked over medium heat, covering with a lid. The meat is almost ready - it’s time to add sour cream (cream), salt, pepper and simmer until done.