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How to make tomato paste gravy. Gravy recipes with flour and tomato paste

France is considered the birthplace of flour sauces. But with the addition tomato paste sultry Italians were the first to cook them. However, almost all peoples, even the Slavs, eventually developed their own ways of making gravy.

  • 1 tbsp. a spoonful of flour;
  • 400 ml of any broth;
  • 1 tbsp. a spoonful of tomato paste;
  • 1 tbsp. a spoonful of sour cream;
  • 40 g butter.
  1. The butter should be melted in a frying pan and mixed with flour;
  2. Fry the mixture until it takes on a golden brown hue;
  3. Pour the mixture with 200 ml of broth;
  4. After 5 minutes, pour in the rest of the broth and add the tomato paste and sour cream.
  5. Season with salt to taste.

Do not be afraid to experiment: you can add herbs and spices, roots, and even a little sugar or more sour cream to this sauce.

  • 100 ml tomato paste
  • 200 ml of water;
  • 1 large onion;
  • 1 carrot;
  • 2 tablespoons flour;
  • 1 bay leaf.
  1. Wash and chop onions and carrots;
  2. Fry them in a little oil;
  3. Add water and tomato flour mixture;
  4. Add spices;
  5. After that, keep the sauce on low heat, stirring constantly, for 7 minutes.

This gravy goes well with deep fried meat, steaks, and chops.

  • Any smoked meat product- 100 g;
  • 2 tomatoes;
  • 2 tablespoons flour;
  • Garlic - 2 heads;
  • 200 ml of water;
  1. First you need to fry until golden brown finely chopped pieces of meat;
  2. Then add chopped tomatoes to the meat, simmer for a couple of minutes;
  3. Pour in warm water;
  4. Add flour, stirring the sauce thoroughly;
  5. Turn off the burner, pour garlic juice and spices into the sauce;
  6. Let the sauce stand for another 5 minutes.

This dressing will be especially tasty if you use the remains of smoked sausages, sausages or chicken as a base.

Instead of the usual pasta and sausages, you will get a fragrant pasta that will not only be tasty, but also very beautiful.

This dressing is especially good in tandem with rice and fish dishes.

  • 500 ml of water;
  • 250 ml tomato paste;
  • 25 grams of butter;
  • 4 tablespoons of sugar;
  • 1 lemon;
  • 4 sticks of cloves;
  • 3 tablespoons flour.
  1. Mix butter with flour, fry until golden brown;
  2. Add half a glass warm water;
  3. Mix the water-flour mixture well so that there are no lumps;
  4. Heat the remaining water in a saucepan;
  5. Add tomato paste to it;
  6. Mix flour and tomato mixture;
  7. Squeeze lemon juice into the resulting mixture;
  8. Add spices and sugar, simmer for another 5 minutes, stirring occasionally.

You can also add a mixture of peppers to the dressing if you like it spicy.

This spicy sauce for meat is easy to prepare, and what is important, it turns out to be tender and slightly tart.

  • 1 large onion
  • 250 ml hot milk;
  • 1 spoon of sour cream;
  • 1 tablespoon flour;
  • Butter - 1 spoon;
  • Grated cheese - 25 grams.
  1. Grate the onion on a fine grater;
  2. Pour the grated onion with a glass of hot milk;
  3. Let the mixture brew for half an hour;
  4. Melt butter in a frying pan;
  5. Fry the butter-flour mixture separately;
  6. While stirring, pour the milk and onion mixture into the pan;
  7. Stir until smooth;
  8. Drain the sauce into a ceramic bowl, add grated cheese and a spoonful of sour cream.

Please note: the larger the onion, the tastier and more aromatic the dressing will turn out. The recipe can be complicated by adding herbs and your favorite spices.

  • 750 ml of fish broth;
  • 50 grams of butter;
  • 30 grams of flour;
  • 1 medium onion;
  • 1 large carrot;
  • Small celery root;
  • 250 ml tomato paste;
  • 1 circle of lemon;
  • 1 spoon of sugar;
  • 1 bay leaf;
  • 5 black peppercorns.
  1. Fry the flour base in butter until golden brown;
  2. Pour the broth into the flour, mix so that there are no lumps left;
  3. Finely chop all vegetables;
  4. Fry them separately in butter;
  5. Add the tomato base, simmer for another 5 minutes;
  6. Then pour the fried vegetables into the broth;
  7. Simmer for another 5 minutes, then add the spices and squeeze out the lemon juice.

This gravy goes well with any kind of rice. The rice is tender, soft and very aromatic. In addition, golden-red gravy decorates white rice, making it much more attractive.

This is the quickest gravy recipe to make and can be served with almost all dishes.

  • 100 ml tomato paste;
  • 1 spoonful of flour;
  • 300 ml of water;
  • 3 tablespoons of sugar;
  • Half a teaspoon of black pepper;
  • 4 sticks of cloves;
  • Half a teaspoon of cinnamon.
  1. Pour tomato paste into boiling water;
  2. Season with flour mixture and spices;
  3. Stir, bring to a boil, remove from heat;
  4. Let cool slightly.

Making a flour sauce with tomato paste is not that difficult, but many factors affect the quality and taste of the final product. Let's figure out the intricacies of cooking further.

  1. The sauce should only be cooked over low heat, stirring constantly. Otherwise, the flour can get off into unpleasant lumps.
  2. Stir the gravy only with a wooden spatula or spoon.
  3. If the dressing is lumpy, pass it through a sieve.
  4. Too thick consistency can be easily corrected by adding a little water.
  5. The readiness of the dish is determined simply - the flour aftertaste disappears.
  6. Any gravy can be stored in the refrigerator for no more than three days, but it tastes best fresh, so it is best to cook it in small portions.
  7. Salt the dressing is always necessary at the end of cooking.
  8. The taste of tomatoes goes well with tender sour cream and fresh herbs. The gravy can be used not only as a dressing for side dishes and meat, but also for dipping toasts, tortillas, pieces of homemade quesadilla into it. Do not forget that the finished product in this case must be poured from the pan into a ceramic bowl before serving.
Quick tomato paste sauce

Tomato paste sauce (or homemade ketchup) is made very quickly and easily from natural tomato paste. I have been making this sauce for a long time and, accordingly, I have not bought ketchup in the store for a long time.

There are several reasons for this. The most important thing is that the composition of store ketchups contains such an amount of artificial substances (acidity regulators, preservatives, dyes, etc.) that do not allow, in principle, to classify this product as food (see “ Chemical composition food or not food "), and also cause addiction to this product with subsequent food addiction. Together with a fairly large amount of sugar and starch contained in any ketchup, all this is harmful not only to the figure, but also to health.
There is another very serious reason: most of the sauces and ketchups sold, especially imported ones, contain GMO products (see "Products with GMOs in Russia"), and this is a direct threat to health.

Some of them are: Calve (mayonnaise, ketchup); Knorr sauces; seasonings, mayonnaise, sauces Hellman's; condiments, mayonnaise, Heinz sauces; ketchups, sauces. Heinz Foods (Hayenz Foods), CJSC Baltimor-Neva (St. Petersburg) - ketchup. This is the official data from the GreenPis website.

This is the situation in supermarkets now: absolutely all products are labeled "Non-GMO". However, we read the composition on the label: modified soybeans, modified starch, and so on. What to believe? And how to be?

Ketchup is a popular all over the world sauce, a universal seasoning for hot and cold dishes, meat, fish, salads. And you don't want to lose such a wonderful sauce at all.

Therefore, we do it ourselves very quickly and simply. delicious sauce(ketchup) from tomato paste.

It remains to choose natural tomato paste.

I want to note one important feature of tomato paste - it contains the "magic" vitamin lycopene, which, unlike all other vitamins contained in tomato, is not destroyed by heat treatment, and it gets bigger. Lycopene is a natural antioxidant that helps fight cancer and cardiovascular diseases.

The tomato paste contains only tomatoes, rarely salt. That is, these are tomatoes boiled to a paste state, and nothing more. For myself, I chose tomato paste "Tomato" (produced by Roosia). There are no artificial nutritional supplements Is a completely natural product! I have been using this paste for a long time and am very pleased: it contains only tomatoes and not an ounce of other substances, the paste can be bought in various convenient packaging (70, 140, 250, 380 and 770 g cans or 250, 480 and 720 ml glass cans). More often I buy small packaging in order to have time to use it, because after opening the paste soon begins to grow moldy, which once again proves its naturalness.

Now about how to make tomato paste sauce, or ketchup. Tomato paste, spices and water are the ingredients of the perfect ketchup.

Ingredients: 4 tablespoons tomato paste, a glass of hot water, 1 tsp. salt, 5 tsp sugar (as little as possible), ½ tsp. ground black pepper, ¼ tsp ground cloves, ¼ tsp. cinnamon.

Preparation: put all the ingredients except water in a jar or large mug prepared in advance for ketchup. Pour boiling water into a glass. Gradually add boiling water from a glass to the pasta with spices and mix well. We look to form the consistency you need - not liquid and not thick. Usually it takes exactly 1 glass of boiling water or a little less.

That's it, the sauce is ready! Despite the simplicity of preparation, ketchup turns out to be tasty and is in no way inferior to the purchased counterparts, even surpasses them in its own way. natural composition... It is a healthy natural product.

This sauce can be made all year round, well, at the time of fresh tomatoes, especially if there are surpluses, you can cook “ Homemade ketchup"- also a simple recipe from healthy natural ingredients.

Bon appetit and be healthy!

Homemade tomato-based sauce is very popular in the culinary world. The ease of preparation of the dressing allows amateurs to create their own unique taste at home. If you come to a hypermarket, you can try to choose suitable sauce... The disadvantage of a purchased product is that you have no idea about the taste, and the composition is unlikely to be useful.

Tomato sauce: a classic of the genre

  • tomato paste - 315 gr.
  • sugar - 55 gr.
  • salt to taste
  • sunflower oil - 65 ml.
  • black pepper - to taste
  • onion - 1 pc.
  1. Remove the skin from the onion and chop finely, send to a thick-bottomed frying pan, add oil. Fry the product until golden brown.
  2. Then add the tomato paste to the frying, cover the pan with a lid. Set the fire to minimum power, simmer for about 12-15 minutes. After the time has elapsed, turn off the hotplate, leave the mixture on the stove.
  3. After cooling, send the composition to a blender. Achieve uniformity of the mass. Pour the paste into a container convenient for you. Pour in the remaining ingredients, stir the mixture. Store the dressing in glass containers in the refrigerator.

Garlic sauce

  • garlic - 8 cloves
  • fresh cilantro - 30 gr.
  • tomatoes - 200 gr.
  • meat broth - 220 ml.
  • chopped pepper - to taste
  • basil - 15 gr.
  • spices (additional) - to taste
  1. Rinse the tomatoes thoroughly, then make a cruciform cut in the center of the fruit. Pour boiling water over, then separate the peel from the tomatoes, chop finely. Send the product to a thick-bottomed saucepan, place on the stove, simmer over low heat.
  2. Chop the garlic, place in the pan. Fry a little, send it to a common pan, wait another 2-3 minutes. Then pour in the broth and mix until smooth.
  3. Simmer for about a quarter of an hour. After cooking, add spices and stir. Wrap the pan with a towel, leave the paste to infuse for 25 minutes.

Meat sauce

  • carrots - 1 pc.
  • onion- 1 PC.
  • celery - 50 gr.
  • fresh tomatoes - 450 gr.
  • salt to taste
  • natural oil - 75 ml.
  • tomato paste - 25 gr.
  • ground beef - 240 gr.
  • red wine - 120 ml.
  • seasonings to taste
  1. Wash the vegetables well, chop them finely and send them to the skillet with butter. Turn the stove on to medium power, grill until golden crust.
  2. Add to frying chopped meat... Reduce heat to low heat, simmer for about 7 minutes. After a while, pour the red wine into the pan. Stir well and simmer until most of the liquid has evaporated.
  3. While the bulk is preparing, rinse and pour over the tomatoes with boiling water. Remove the skin and finely chop the fruit. Send vegetables and tomato paste to the skillet, stir.
  4. Set the power of the cooking zone to the lowest setting. After that, cover the heat-resistant container with a lid, simmer the paste for about 1.5-2 hours.

Cream sauce

  • butter - 60 gr.
  • tomato paste - 130 gr.
  • flour - 35 gr.
  • cream - 110 ml.
  • whole milk - 85 ml.
  • spices to taste
  1. Pour flour into a dry frying pan, fry the free-flowing composition until a golden hue forms.
  2. Pour milk gradually and stir, then add cream and tomato paste. Bring the ingredients to homogeneity.
  3. Wait for the sauce base to boil, simmer for about 8 minutes. Add seasonings, stir.
  4. Remove the pan from heat, let it brew for half an hour. The sauce is preferably used with pasta.

Herb sauce

  • tomato paste - 165 gr.
  • drinking water - 75 ml.
  • garlic - 5 teeth
  • fresh parsley - 25 gr.
  • black pepper - to taste
  • salt to taste
  1. Combine the tomato paste and purified water in a small thick-bottomed skillet. Turn on the stove on low heat, wait for the composition to boil. Remove from stove.
  2. After that, add finely chopped garlic, parsley and spices to the mixture, mix the composition well. Wait for the sauce to infuse for 20 minutes, then serve with a meat dish.

Italian sauce

  • garlic - 1 head
  • ripe tomatoes - 900 gr.
  • olive oil - 45 ml.
  • table salt - 7 gr.
  • green basil - 35 gr.
  • ground red pepper - 8 gr.
  1. Rinse the vegetables, make cross-shaped cuts in the middle of the fruits, pour over with boiling water. Next, remove the peel and chop the tomatoes into small pieces.
  2. Peel and finely chop the garlic, then send to the skillet with oil. Bring the product until golden brown, add the tomatoes.
  3. Set the heat to a lower level, cover the skillet with a lid and simmer for 10-12 minutes. Then add the rest of the ingredients, mix well. Turn off the stove, leave the sauce for a quarter of an hour to infuse.

Parmesan sauce

  • onion - 0.5 pcs.
  • fresh tomatoes - 160 gr.
  • Parmesan - 125 gr.
  • garlic - 5 teeth
  • chopped pepper - to taste
  • oregano - 15 gr.
  • basil - 10 gr.
  • spaghetti - 310 gr.
  • table salt - to taste
  • corn oil - 45 ml.
  • fresh parsley - 20 gr.
  1. Peel the garlic and onion, chop finely, place in a skillet with corn oil. Fry food until golden brown.
  2. Rinse the tomatoes, scald with boiling water, remove the peel. Chop the fruits finely and send to the skillet. Sprinkle in salt and pepper. Stir the composition, simmer for 8 minutes.
  3. After the time has elapsed, turn off the stove, crumble the herbs, cover with a tight lid. Wait 7-12 minutes for the sauce to taste good. Boil water in a small saucepan, send spaghetti into it.
  4. Cook the pasta for 5-8 minutes until half cooked. After that, fold them in a colander and drain the water. Put the spaghetti in a separate container, season with olive oil.
  5. Serve the tomato sauce in portions, pouring over the pasta. Sprinkle the dish with grated Parmesan and fresh herbs.

Sauce for grilled meat on the fire

  • fresh cilantro - 35 gr.
  • tomato paste - 270 gr.
  • edible salt to taste
  • drinking water - in fact
  • sugar - to taste
  • garlic - 9 teeth
  • pepper - to taste
  1. Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour some hot water into the paste and bring the composition until smooth.
  2. Mix thoroughly and taste the composition. Add salt, sugar and pepper as needed. After reaching the desired consistency, cool the sauce and serve with the meat.

Apple sauce

  • fresh tomatoes - 420 gr.
  • red apples - 270 gr.
  • onion - 1 pc.
  • carnation stars - 15 pcs.
  • peas - 20 pcs.
  • fresh chili peppers - 3 pcs.
  • granulated sugar - 220 gr.
  • table vinegar 6% - in fact
  • chopped ginger root - 23 gr.
  • table salt - 20 gr.
  1. Wash food thoroughly. Remove the peel from apples and tomatoes, then finely chop, chop the onions. Send the ingredients to a thick-bottomed enamel container. Fill the composition with water and cover with a lid.
  2. Place the pot on the hotplate, turn the heat to the lowest setting, simmer for about 35 minutes. Now add the remaining ingredients, stir, and wait about half an hour.
  3. Next, pass the composition through cheesecloth. Set the mixture over the heat, if necessary, for a thicker consistency. Next, distribute the sauce over the previously sterilized glass jars... Store in a refrigerator.

Meatball sauce

  • onions - 1 pc.
  • tomato paste - 95 gr.
  • butter- 85 gr.
  • carrots - 1 pc.
  • purified water - in fact
  • flour - 45 gr.
  • pepper - to taste
  • dried dill - 15 gr.
  • salt to taste
  1. Send chopped onions and chopped carrots to a pan with oil, fry the food until golden brown. Then add tomato paste, pepper, salt and flour. Mix well.
  2. Simmer for about 6 minutes, then pour in some drinking water. Bring the mixture to a boil, reduce heat to low. Cover the pan with a lid, simmer for a quarter of an hour. Sprinkle with fresh herbs after cooking.

Basil sauce

  • ripe tomatoes - 1.2 kg.
  • fresh basil - 20 gr.
  • chopped salt - to taste
  • olive oil - 125 ml.
  • pepper - to taste
  1. Cut each tomato crosswise in the middle, pour over with boiling water. Then peel and chop the tomatoes into cubes. Place vegetables in an enamel bowl, pour in a little water.
  2. Send on fire, cook for 20 minutes. After that add everything necessary ingredients and mix well. Turn off the hotplate, let it brew for 30-45 minutes.

Canned sauce

  • ripe tomatoes - 1.8 kg.
  • corn oil - 60 ml.
  • chopped ginger root - 30 gr.
  • cinnamon - 2 pcs.
  • turmeric - 8 gr.
  • dry white wine - 85 ml.
  • granulated sugar - 110 gr.
  • anise - 9 gr.
  • purified water - 65 ml.
  • dried chili peppers - 3 pcs.
  • carnation - 4 buds
  1. Boil the tomatoes with boiling water to help peel them off. Send to blender. Combine the chili pepper, turmeric, anise, cloves, ginger and oil in an enamel bowl. Simmer over low heat for a couple of minutes.
  2. Add the tomato mixture and water to the common spice pot. Turn on the hotplate at minimum power, simmer for about 50 minutes. Do not forget to stir the mass periodically.
  3. After simmering, discard the sauce on a sieve, strain into a separate heat-resistant container. Add white wine and granulated sugar to the composition. Send to the stove, stand for another half hour on minimal heat.
  4. Then pack the sauce into pre-sterilized jars. Close tightly with lids, place the container with the contents in the cold.

To make a sauce with tomato paste and fresh tomatoes, it is enough to adhere to the recommended proportions and recipes. For a pungent taste, you can experiment with spicy spices. Delight the household with a new dressing, each time you can serve different variations of the pasta. Tomato sauce goes well with almost all second courses.

Video: how to cook tomato paste

In cooking, gravy is often used, which is a sauce that is used to add flavor, enhance taste and to refine the main course. Exists great amount recipes for making gravy.

The simplest and most familiar to many housewives is a gravy using flour. How to properly prepare gravy with flour and other ingredients, we will tell you step by step in the article.

  1. We take a small saucepan, add a little milk to it, which must be diluted 1/3 with water. Bring to a boil over low heat, add salt, butter and spices of your choice. In a separate plate, stir 1 tablespoon of water in a small amount of water until smooth so that no lumps are observed. Pour the resulting mixture slowly into the gravy, put the pan on a low heat and simmer until it thickens. Some housewives replace milk with sour cream, and the proportions to the components can be selected at your discretion. Someone likes a thinner gravy, and someone likes a thicker one. You can make a delicious tomato gravy by adding a little tomato paste or fresh tomatoes.
  2. To prepare the gravy, you can use another method - take a frying pan, pour vegetable oil into it, add a tablespoon of flour from it and fry over low heat. Add sour cream to the mixture, mix well. Now add water or some broth and bring the gravy to a boil. Then salt, pepper to taste and add tomato paste.
  3. If you prefer tender creamy flavors, then you can use next recipe gravy. We take 500 cm of cream and stir 2 tablespoons in them. flour. Pour the resulting mixture into a cold frying pan - it should be with high edges so that the gravy does not boil away when stewing. Turn on the fire and gradually heat up the pan. We take about 200 grams of cheese and grate it, after which we send it to the gravy. We also send 2 cloves of finely chopped garlic there. The gravy should simmer with continuous stirring until the cheese is completely dissolved.
  4. You can make a gravy with herbs and vegetables. To do this, fry the onions in a skillet until caramel color, add carrots to it and fry until the oil turns orange. Now add the finely chopped tomatoes and simmer until tender. In half a glass of water we dilute a tablespoon of flour and send it to the finished gravy, boil it and add finely chopped herbs and spices. You can stew pork or beef in the resulting gravy.

How to make a flour gravy with mushrooms or meat that goes well with many dishes? Fish, potatoes, spaghetti, pasta or porridge can be ennobled with such a hearty and delicious gravy... It not only gives an incredible taste, but also makes the dish juicy.

Ingredients for making gravy

  1. One carrot.
  2. 800-1000 ml of broth.
  3. A couple of tablespoons of sour cream.
  4. 1 medium onion
  5. 1-1.5 tbsp tomato paste.
  6. Seasonings at your discretion.
  7. Salt.
  8. Sunflower oil.
  9. Greens.
  10. 2 tablespoons flour.

Gravy recipe

    Cut the onion into small cubes, and grate the carrots on a coarse grater. Fry vegetables on vegetable oil.

    Add sour cream and tomato paste, and then pour in the broth.

    In another frying pan, you need to fry the flour in advance to a caramel shade, and then cool it. Now add the flour to half a glass of cold water and pour the resulting mixture in a thin stream, slowly, into the broth. Remember to stir the gravy continuously until it is completely thickened, and make sure that it does not burn.

    Add salt to taste, finely chopped herbs and seasonings, simmer over low heat for about 10 minutes. If you like garlic, you can add it at the end.

Important! To avoid sticking the gravy, it is recommended to use pans with a thick bottom. To prevent lumps from forming from the flour, it must be fried in a pan until it is creamy.

If you make a mushroom gravy (can be used in

Council number 3. How to make a fragrant sauce for cutlets, meatballs and meatballs

Any sauce will make your dish juicy, appetizing and nutritious. It is suitable as an additive not only to fish, meat, chicken, liver, but also goes well with a simple side dish in the form of porridge, spaghetti or potatoes.

As you already understood, flour is needed to thicken the gravy, and spices, garlic, spices, and herbs are used to improve the taste. Remember that the main purpose of the gravy is to emphasize the flavor of the dish, but not overwhelm it.

How to cook:

  1. For cutlets and other minced meat dishes, standard white sauce... To do this, melt butter in a frying pan and add a tablespoon of flour to it - you need to saute until yellowish. You need to heat over low heat until the gravy thickens. Stir the sauce thoroughly to avoid lumps. Then add spices and herbs. You can refine the taste of the gravy with browned vegetables: grated carrots, bell pepper, finely chopped onion.
  2. There is one more interesting recipe making gravy. If after cooking meat or chicken in the oven, melted fat and liquid remain, then this will be an excellent basis for gravy. You need to carefully scrape off the remaining on the baking sheet with a spatula, pour in a couple of glasses of warm water and mix well. Gently pour the mixture into a thick-bottomed dish or frying pan. We take ¼ cup flour and stir it in cold water - you should get the consistency of liquid sour cream. It is convenient to whip the mixture with a blender, and then the gravy will be without a single lump. Now the diluted flour must be poured into a frying pan and mixed well. It remains to bring it to a boil and until thickened, while stirring constantly so that it does not burn. We bring to taste with salt and spices, add herbs and garlic at our discretion. The gravy is ready.
  3. There is a delicious sauce made from vegetables and mushrooms that will brighten the taste of buckwheat porridge or pasta. Take a couple of onions, chop finely and sauté in sunflower oil until golden brown. Rub the carrots on a coarse grater and send them to the frying pan. We cut the mushrooms and you can take chanterelles, champignons or oyster mushrooms. Simmer with vegetables. We send finely chopped tomatoes to a frying pan and simmer until cooked for about 15 minutes. While the gravy is preparing, you need to dilute ¼ cups of flour in cold water to make a kind of sour cream and beat with a blender so that there are no lumps. Gently pour the mixture into a skillet to the gravy, without stopping stirring. Simmer for another 5-7 minutes, then add salt, spices, herbs. Delicious gravy is ready.
  4. If you are cooking meatballs or meatballs, then the gravy can be prepared in the same skillet with them. About 15 minutes before the meatballs are ready, we take ¼ cups of flour and dilute in cold water until the consistency of sour cream. Add a little cream or sour cream and mix well. Salt, pepper and pour the mixture to the meatballs - now it remains to simmer the gravy with the lid closed for about 15 minutes over low heat.

We invite you to find out delicious recipe cooking meat gravy with vegetables, which will take very little time to cook. It can be served with your favorite side dishes: potatoes, spaghetti, any porridge.

The recipe is interesting in that the ingredients of the gravy can be varied according to your taste preferences.

Ingredients for making meat gravy with vegetables

  1. 400-500 grams of meat (you can take pork, beef, veal, chicken fillet).
  2. 50-70 grams of tomato paste or ketchup. Skinless tomatoes can be used during the summer months.
  3. 150-200 grams of sour cream.
  4. A pair of bell peppers.
  5. 1 carrot.
  6. 1 large onion.
  7. Vegetable oil for frying.
  8. Salt and spices to taste.
  9. Several cloves of garlic.
  10. Greens.

Cooking scheme for meat gravy with vegetables

  • First, let's start preparing the ingredients. We peel the vegetables and cut them as you like - cubes or strips. We recommend cutting the bell peppers into larger pieces so that their taste in the dish is more pronounced, if you like. Finely chop the garlic, greens. Carrots can be chopped or coarsely grated.
  • Heat the sunflower oil in a frying pan and add the onion first, sauté it until transparent, then the carrots and bell peppers. Instead of tomato paste, feel free to use fresh tomatoes. Pour boiling water over the tomatoes for easy skinning. Chop the tomatoes with a knife or in a blender and send them to stew with vegetables. You can safely experiment with your favorite vegetables, adding them at your discretion. Asparagus beans, zucchini, cauliflower- add vegetables to your taste and create special gravy recipes. TO chicken fillet onions, bell peppers and black Eyed Peas... Pork goes well with carrots, onions, peppers, tomatoes.
  • While the vegetables are stewing, let's turn to the meat. We wash the pork, cut into plates, beat off with a hammer and cut into small oblong pieces. Now we send the meat to vegetables and simmer until tender.
  • Add a little water and sour cream to the pan and continue stewing, stirring the ingredients from time to time. Salt, pepper and bring to readiness for 15-20 minutes.
  • At the end, season the gravy with garlic and herbs and we have a fragrant, nourishing, thick gravy that goes perfectly with potatoes, rice, buckwheat, millet, pasta. Chicken gravy is combined with pasta, potatoes, rice, oatmeal.

Important! It is important to fry the bell peppers well with vegetables so that they do not crunch in the finished gravy. You should also beat off the meat well so that it is tender and soft and cooks quickly.

The gravy is ideal for main courses and can be prepared in many different ways.

We have already talked about more liquid gravy options, but now we propose to learn more hearty dish because of its density.

Ingredients for making a thick glaze with meat

  1. 400-500 grams of pork.
  2. 2 tablespoons flour.
  3. 200-250 grams of pork.
  4. A tablespoon of tomato paste.
  5. Several cloves of garlic.
  6. Sunflower oil for frying.
  7. Salt pepper. Spices to taste.
  8. Greens.

Cooking technology for thick gravy with meat

  1. Let's start with the meat. It must be washed under running water, cut into plates, beaten well with a hammer and cut into small oblong pieces. You can beat off already cut meat, but this procedure will take more time.
  2. Pour vegetable oil into a frying pan, heat it well and send the prepared pork there. Add your favorite spices to it. At the beginning of frying, it is not recommended to salt the meat, as it will lose a lot of cellular juice and become tough.
  3. In the saucer, there is a mixture of sour cream and tomato paste, add water and flour there - all this can be whipped with a blender so that there are no lumps from flour. Water can be safely replaced meat broth... Salt and pepper.
  4. We send the ready-made mixture to the meat, mix well, cover with a lid, reduce the heat and simmer over low heat. It is important to stir the gravy frequently to determine the degree of thickening and to prevent burning.
  5. We cook the dish for about 15 minutes, season with garlic, herbs and bring to taste. Serve the gravy with rice, buckwheat, pasta, potatoes, vegetable stew. Mashed potatoes are perfect too.

Important! If there is no tomato paste in the house, you can safely replace it fresh tomatoes or ketchup, which is always in the fridge.

If there is no sour cream, then a couple of tablespoons of mayonnaise will also work.

Any gravy will perfectly complement your favorite food. If we talk about second courses, then the gravy is perfect for fish, meat, chicken, liver, seafood, and cereals. With gravy, you can diversify your usual diet and come up with interesting combinations. It can be prepared from a wide variety of products that are always at hand at home. There are a huge number of gravy recipes, and they differ from sauces in that they are served along with the main course.

We invite you to find out the most popular gravies that will make your favorite dishes more satisfying, aromatic and tasty.

This gravy can be served with rice, oatmeal, mashed potatoes, buckwheat, pasta. The mushrooms need to be rinsed well in running water to remove impurities and dirt. If the mushrooms are dried, then they are pre-soaked in water and boiled. For fresh champignons and oyster mushrooms, these actions do not need to be performed. We cut the mushrooms with plastics, and the onions into cubes or half rings.

Add a slice of butter to a hot frying pan, melt and add the onion. When it becomes caramel color, add the mushrooms - now we fry everything for about 10 minutes. Sprinkle the dish with a tablespoon of sifted flour (you can directly from the sieve over the frying pan - so there will be no lumps), add a little cream or sour cream and simmer for a few more minutes. Salt, pepper, bring to taste. Porridge or mashed potatoes season with gravy, sprinkle with herbs and serve.

Potato sauce

For lovers of fish dishes, potato sauce is great. We take a dish with a thick bottom (cauldron, stewpan), pour vegetable oil into it and heat it. Add a teaspoon of caraway seeds and bring it to a slight browning.

We send the peeled and chopped potatoes to a saucepan, add a pinch of turmeric and red hot pepper, and then fry for about 10 minutes. Now you need to pour in water, salt and, after boiling, simmer for 15 minutes. You need enough water to cover the potatoes a little. Next, add a little fermented baked milk, a pinch of coriander and simmer until tender. When the dish is ready, it needs to be seasoned with finely chopped pickles.

Vegetable gravy goes well with any pasta. It also goes well with all types of meat. For such a gravy, clean and chop the onions, fry them in vegetable oil until transparent. Pour the tomatoes over with boiling water and remove the skin, then grind them in a blender and send them to the vegetables.

Instead of tomatoes, you can use tomato juice... Add your favorite seasonings and spices to the gravy. Turmeric, basil, oregano go well with vegetables. When the gravy is ready, add a little cream and simmer a little more. Those who are on a diet do not need to add cream.

Yesterday's porridge or pasta will get along well with such a gravy, and you will not notice any differences from a freshly prepared side dish. During the summer months, you can safely experiment with seasonal vegetables, inventing new combinations. And you can easily open new recipe delicious gravy.

Sauce for meat

How to make flour gravy properly? You need fresh vegetables to make a delicious gravy with meat. Preheat a frying pan, add oil and fry the sliced ​​pieces of meat. In another saucepan, heat the butter and sauté the onions and carrots in it. You can add bell pepper cut into strips. After 5-7 minutes, add finely chopped tomatoes, peeled.

When the vegetables are almost ready, add a couple of tablespoons of pre-sifted flour. Mix the mass well and add a glass of water. When the vegetable gravy boils, put the fried meat into it and prepare the gravy for 35 minutes. At the end, bring the gravy to taste with spices, add some salt and add a few cloves of chopped garlic to add spice and incredible aroma to the dish. If you are a spicy food lover, you can add a little chili to the dish. It is recommended to serve the dish hot, sprinkled with herbs.

Catch a very simple and quick tomato recipe gravy... Preparing not quite according to the canons, but it's easier and more convenient for me to do this. You never know, maybe someone else will find it useful.

For me this is the perfect gravy to and

Everything is elementary and with a minimum of products. It couldn't be easier. But this simple gravy will be an excellent addition to both cutlets and simple vegetables and buckwheat in the post. I give the amount of ingredients by eye, I have never been able to weigh them. Moreover, the main thing here is approximate proportions. I doubt that it may not work, I have been preparing this gravy since childhood.

For 1 pan (about 4-6 servings):

  • 1 medium onion
  • 1 medium carrot
  • 1.5 tbsp tomato paste
  • 1.5 tbsp flour
  • about 1/2 cup hot water
  • salt, ground black pepper to taste
  • a little greenery if desired
  • spices optional
  • vegetable oil

Finely chop the onions and carrots. At least in straws like mine, at least in a small cube.

Heat a frying pan with oil and fry the onions and carrots in it until golden brown and soft.

When vegetables are ready, add flour and stir quickly.

Add tomato paste and stir again.

Add a little water, stir. And, stirring constantly, pour in the remaining water in parts.

More water means a thinner gravy, less water means thicker gravy... But if there is a lot of water, just continue to cook the gravy over medium heat, stirring, until the consistency is desired. The excess liquid will evaporate. And if there is not enough water, just add it to the desired consistency and bring to a boil. So this gravy and it's good that you can't spoil it, the most important thing is, after adding water, warm it up and bring it to a boil. And you control the density yourself.

So after adding water gravy need to be heated over medium heat and brought to a boil. You can boil it if you like, then it will simply evaporate. Add salt and pepper to taste, stir and remove from heat.

Now you can add the chopped greens and mix.

Anything, you can serve with whatever you want.

  1. If you stir the gravy well at the moment of adding flour and in the future, then you will not have lumps. But if suddenly they appear, stir the gravy a little with a whisk.
  2. It is better to add hot water, but if you forgot about it, then you do not need to grab your head and put the kettle on urgently. Add cold water(I feel that some will anathematize me for this advice, but I don't care). This is not a crime. Bring the gravy with cold water to a boil and to the desired consistency and that's it.

Bon Appetit!