EntranceGravy for meat with flour and tomato. The recipe for cooking real Italian beef gravy with a photo at home
With the help of gravy, you can "enrich" any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and simple recipes will help turn the most ordinary dish into a very tasty and satisfying meal. Gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.
To make a tender chicken gravy, it is better to take fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but in mushroom season Of course fresh is best. Forest mushrooms- the gravy with them will turn out very fragrant, rich and tasty.
For the preparation of vegetable gravy, onions, carrots, tomato paste are mainly used ( fresh tomatoes), herbs and spices. If there is no home a large number ingredients, you can prepare the gravy on " hastily" from tomato paste, onions, flour and pepper with salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that thickens and makes the gravy a little viscous and enveloping.
Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, some water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes so that it brews and thickens a little.
Gravy - preparing food and dishes
To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. Gravy is served along with a side dish on regular serving plates for second courses.
Before proceeding with the direct preparation of gravy, it is necessary to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate carrots). You should also measure right amount flour, liquid products and spices.
Recipe 1: Gravy for pasta (option 1)
Gravy for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.
- 280-300 g of any meat;
- Onion - 140 g;
- Carrots - 140-150 g;
- Flour - 20-25 g;
- Tomato paste - 25-30 ml;
- Garlic - 2 cloves.
Prepare products: rinse the meat and cut into small pieces. Peel onions and carrots, grate carrots, chop onions. First you should fry the pieces of meat until almost ready. Then put the vegetables to it and fry everything together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the pan boil, reduce the heat, pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 13-15 minutes.
Recipe 2: Gravy for pasta (option 2) "Creamy"
Very simple and delicious recipe gravy for pasta. The gravy is very tender, fragrant and fragrant.
- fresh or canned tomatoes- 380-400 g;
- Fat cream - 80-100 ml;
- 15 ml butter;
- Onion - 1 pc.;
- Garlic - 1 clove;
- Basil (dry or fresh);
- Olive oil;
- 2 g of oregano;
- 4-5 g of salt;
- Sugar - 0.5 tsp;
- Pepper - 3 g.
Chop onion and garlic and fry. Wash tomatoes, remove skins and chop. Place in skillet with garlic and onion. Add some sugar, oregano and basil, season the mixture with salt and pepper. After most of the liquid has evaporated, add the butter and cream. Simmer over low heat for 4-5 minutes.
Recipe 3: Pork Gravy
Pork gravy is a great choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during this time you can safely cook buckwheat or mashed potatoes.
- 350-400 g of pork;
- 1 carrot;
- Onions - 2 pcs.;
- Sunflower oil;
- Incomplete spoonful of flour;
- 2 spoons of tomato paste;
- seasonings;
- Greens.
Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onion into thin half rings. We pass the vegetables in a separate pan. Add flour to vegetables and mix thoroughly. Take the vegetables off the fire. We spread the passivation to the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the meat with pasta and continue to simmer over low heat. A few minutes before the readiness, pour the chopped greens into the pan. Ready gravy insist 10-15 minutes.
Recipe 4: Chicken Gravy
Chicken gravy in a delicate sour cream sauce is the perfect way to diversify pasta, buckwheat or mashed potatoes. The gravy is very tender, fragrant and tasty.
- Small chicken breast;
- 2-3 small onions;
- Salt;
- Pepper;
- Sour cream (or mayonnaise) - 100 g;
- Some water;
- Vegetable oil.
Rinse the chicken, cut into small cubes and start frying in a pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.
Recipe 5: Tomato Sauce
Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.
- 1 onion;
- 4. Vegetable oil;
- Salt;
- Pepper;
- Tomato paste or ripe tomatoes - 150-160 g;
- a spoonful of flour;
- Bay leaf;
- A little sugar;
- Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).
Chop the onion and fry in vegetable oil, then put the tomato paste on it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the flour with the resulting broth and mix thoroughly to avoid the appearance of lumps. Pour the mixture immediately into the onion. Mix all the ingredients thoroughly, salt, pepper and add a little sugar. Throw a couple of bay leaves and simmer under a closed lid for a few minutes. Turn off the heat and let the gravy thicken. It is very tasty to pour meatballs, meat or fish cutlets with ready-made gravy.
Recipe 6: Gravy for buckwheat
Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of preparing fragrant vegetable gravy for buckwheat.
- 2 large heads of onions;
- 2 carrots;
- 25-30 ml of tomato paste;
- 1 st. l. Sahara;
- Fragrant seasonings - to taste;
- Salt;
- Pepper;
- 15 ml sour cream or high fat cream
Grate the carrots, chop the onion. First, fry the onion in oil, then spread the carrots to it. Dilute the tomato paste in water or broth and pour the sautéed vegetables with the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the sauce for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. You can add more water or broth if needed.
Recipe 7: Meat Gravy
Such gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great for buckwheat, rice or pasta. AT this recipe two types of meat are used, which makes the dish even tastier and more appetizing.
Peel and chop the onion. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat the oil and lay out the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the fire and leave the gravy to infuse.
Recipe 8: Mushroom Gravy
Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can use fresh forest mushrooms - then the gravy will turn out even more fragrant and tastier.
Boil the mushrooms until cooked, then fry in butter. Chop the onion and add to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms with onions with flour, mix and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.
Recipe 9: Gravy for cutlets
Highly quick recipe delicious gravy for meatballs. You can prepare such a gravy immediately after frying the cutlets, as you will need fat.
- Fat and juice in which cutlets were fried;
- Half an onion head;
- a spoonful of flour;
- 65-70 g of tomato paste;
- 200 ml of water;
- Condiments and spices.
Chop the onion and fry in the fat and juice left over from frying the cutlets.
Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling, simmer over low heat for about 10 minutes.
Recipe 10: Gravy for Rice
Even the most ordinary boiled rice can become incredibly tasty if you cook juicy gravy for it. Preparing such a gravy is very simple and does not require the use of complex products.
- Beef - 300 g;
- 1 onion and carrots;
- 15-20 ml of tomato paste;
- a spoonful of flour;
- A glass of hot water;
- Vegetable oil;
- Spices;
- Pepper;
- Salt.
Cut the meat into small cubes and fry until tender. Transfer the meat to a bowl. Grate the carrots, chop the onion. Fry the vegetables in the same pan where the meat was fried. Season vegetables with tomato paste, mix and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then pour in the water. Season the gravy herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.
Recipe 11: Liver Gravy
Gravy from the liver turns out not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy is great for any side dishes: mashed potatoes, pasta, buckwheat, etc.
- Half a kilo - 600 g of beef liver;
- 2 heads of onions;
- Sour cream - 350-400 g;
- dried parsley;
- Flour.
Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a bowl. Chop the onion and fry until golden. Put the onion in the pan to the liver. Pour the liver with onion sour cream and simmer over low heat for about 20 minutes. 4-5 minutes before the liver sauce is ready, salt and season with dry parsley. Leave to infuse for 5-10 minutes.
Recipe 12: Beef Gravy
Beef gravy is a great addition to any side dish and is easy to prepare. To prepare beef gravy, you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.
- Half a kilo of beef pulp;
- 1-2 pcs. Luke;
- 2 tablespoons of flour;
- 15 ml of tomato paste;
- A spoonful of vegetable oil;
- 350-400 ml of water.
Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons flour and tomato paste. Mix all ingredients properly. Pour in hot water, mix everything again to dissolve the lumps. Bring the gravy to a boil, reduce heat and simmer covered over low heat until tender. Let the prepared gravy rest for 10 minutes.
Recipe 13: Gravy for mashed potatoes
An excellent recipe for gravy for mashed potatoes in a hurry. For cooking, you need chicken, onions and seasonings.
- Chicken fillet - 300 g;
- 2 onion heads;
- Salt and pepper - to taste;
- Vegetable oil;
- Some water.
Rinse the chicken fillet, cut into small cubes and fry until tender in vegetable oil. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.
Recipe 14: Flour Gravy
Gravy from flour is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.
Pour milk and water into a small saucepan, bring to a boil. Put the butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. Proportions must be chosen independently, since everyone loves different gravy - someone is thicker, someone is more liquid.
- The most important rule that must be observed in the process of preparing any gravy is the correct selection of proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. It can be water, vegetable or chicken bouillon, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour;
- To make the gravy for the cutlets very rich and fragrant, you need to cook it in the same bowl where the cutlets themselves were fried;
- To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;
- If you don't have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop or grind the pulp in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Great for cilantro, basil, dried dill and parsley, cardamom, etc.;
- Chicken gravy goes well with dried garlic and curry seasoning;
- If cream sauce is being prepared, cream must be added last and not boiled, but simply brought to a boil. After that, the pan must be immediately removed from the heat and left to infuse for several minutes;
- Instead of flour as a thickener, you can also use corn starch;
- To prepare the well-known gravy "as in the dining room" it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. AT vegetable mix you need to pour half a liter of hot water or vegetable (or meat broth). Then the gravy is seasoned with salt, pepper and a few bay leaves are thrown. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.
Today, hostesses are trying to pick up recipes that are simple and delicious meals so as not only to reduce the time spent in the kitchen, but also to get an excellent result. Pork gravy is just such a meal: quite affordable, quick to prepare, tasty and satisfying. The best thing is not to stand at the stove for a long time and to feed the whole family well.
Pork prepared in this way will delight you with its softness, tenderness and juiciness. Pieces of meat in a fragrant tomato sauce disintegrate into fibers and literally melt in your mouth. This is a recipe for the second dish, which is always obtained by everyone, even by novice cooks!
Ingredients:
(700 grams) (1 piece ) (500 milliliters) (3 tablespoons) (2 tablespoons ) (50 milliliters) (2 pieces ) (0.5 teaspoon) (1 pinch)
Cooking step by step with photos:
To prepare a delicious and satisfying meat gravy, take pork pulp (I have part of a shoulder blade), a medium onion, tomato sauce(can be replaced with 2 tablespoons of tomato paste or even ketchup), wheat flour premium or first grade, refined vegetable (I have sunflower) oil, ordinary drinking water, a couple of bay leaves, salt and ground black pepper to taste. Regarding meat: I'm not very good at classifying the parts of a pork carcass and their purpose, so don't criticize too much. But the loin part of the spatula for stewing (as well as for baking, by the way) definitely fits perfectly - it is moderately oily, therefore ready meal will be juicy.
So, wash the meat under cold running water and dry it thoroughly with a paper towel or napkins. The fact is that pork for quick frying in hot oil must be dry so that it does not release the precious meat juice, which should remain in the pieces of meat. Cut the meat into thin sticks across the grain.
Peel the onion and cut into small cubes. During the cooking process, the onion pieces will completely boil and you will not see them.
In a suitable volume (I have a diameter of 26 centimeters) pour the pan vegetable oil no smell and warm it up well. Place the pork pieces in the hot oil in batches and fry, stirring occasionally, for about 5 minutes. It is important not to add all the meat at once, so that the pieces are not very tight to each other, otherwise the pork will not be fried, but stewed.
When the onion becomes soft, add a couple of tablespoons of wheat flour, salt and pepper to taste. Stirring constantly, heat the contents of the pan for about 3 minutes.
Finally, put the tomato sauce (pasta, ketchup), add a couple of bay leaves.
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, flavor potatoes or pasta with hearty gravy. She is perfect for vegetable dishes, and to various cereals. Mushrooms, vegetables, fish and, of course, meat can serve as the basis for gravy. Using meat to make gravy will be the topic of this article.
Gravy with meat - best recipes
Consider several options for meat gravy. They are very simple, affordable for every hostess. At the same time, gravies are so good that they can easily decorate and flavor any side dish with their presence. The family will be happy to enjoy your culinary creations.
Recipe 1: Classic Meat Gravy
This is a variant of the traditional meat sauce. The ingredients used in the recipe are the most common. Just as easy is the preparation of the dish. 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 carrots;
- a little flour - literally one tablespoon;
- tomato paste, approximately - 4 tbsp. l. The amount can be changed based on your taste preferences.
In addition, you will also need vegetable oil and, as usual, salt and pepper.
Cooking method:
Wash the meat, cut.
Peel carrots and onions, chop: onions - with a knife, and carrots - on a grater.
Heat a frying pan with oil poured into it, put the meat there. Fry it not only until golden brown, but almost until cooked.
Add carrots and onions to the meat, fry them together.
Put the flour and tomato paste into the pan, mix vigorously in order to avoid the appearance of lumps.
Sprinkle with salt and pepper, pour in a little water, stir.
Cover the bowl in which the gravy is cooked and leave it on fire (preferably slow) 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 even remove the skin from it first, 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 of tomato paste, flour and sour cream;
- one onion and one carrot;
- Bay leaf;
- peppercorns;
- vegetable oil.
Cooking method:
Meat, and it can be pork, beef or chicken, wash and cut into small pieces.
Peel carrots, onions.
Finely chop the onion.
Grate carrots.
Initially, just put the meat on a preheated pan. No need to add oil - let it stew in own juice. Thus, bring it to half-readiness.
Add carrots and onions to the meat, simmer everything together. Add oil of your choice. If the meat is fatty, you can do without additional fat.
But you need to add water - about a glass. Simmer until fully cooked.
Half fill the glass with water, add tomato paste, flour, sour cream. Mix.
Salt the meat, add a bay leaf and a few peppercorns to its taste.
Gradually pour the mixture from the glass into the meat, while constantly stirring it.
If the gravy is thicker than you expected, add a little more water.
Simmer everything together for five minutes. Delicious meat sauce is ready.
Recipe 3: Chicken Gravy
The sour cream used in this recipe makes the gravy very tender, just 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. From this, the taste of the dish will only improve.
Required Ingredients:
- chicken fillet (500 g);
- sour cream (1 glass);
- bow (1 pc.);
- champignons (200 g);
- flour (2 tablespoons);
- dill greens (1 bunch);
- Bay leaf.
Cooking method:
Wash the chicken meat, cut into pieces.
Put on a dry heated frying pan, stew for ten minutes in its own juice.
Cut the champignons and peeled onions, put them to the meat, fry everything together for another fifteen minutes. This is just the time for which the mushrooms will be ready.
Fry flour in a pan, put sour cream there, add about 100 ml of water. Stir, bring to a boil.
Add to the bowl with chicken and mushrooms the resulting sour cream sauce, salt. To enhance the taste, put bay leaf, chopped dill, pepper.
Simmer over low heat for about ten minutes.
Recipe 4. Gravy with meat (beef) and mushrooms
The beef prepared according to this recipe is so fragrant 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 perfect (according to your taste) amount of garlic and pepper, supplement it with your favorite seasonings and herbs.
Required Ingredients:
- beef (1 kg);
- red wine (half a glass);
- carrots (1 pc.);
- beef broth (1 cup);
- bow (1 pc.);
- 4 tablespoons of flour and butter;
- olive oil (2 tablespoons);
- champignons (300 g);
- garlic (3 cloves);
Cooking method:
Cut the washed beef into small pieces.
Sprinkle them with flour and put them in a pan with heated oil - olive and cream.
Fry until golden brown and remove from the pan. The oil in the pan should remain.
Peel onions, carrots.
Cut the onion and champignons: the mushrooms are large, literally in half, and the onion is smaller.
Grind carrots with a grater.
Send onions, carrots, mushrooms to the pan in which the beef was fried. Add minced garlic to it.
Fry for fifteen minutes, and then pour in the wine and broth, add salt and pepper to taste.
Add fried beef to this fragrant mixture.
Simmer all ingredients together for five minutes.
Remove from heat, cover, 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 into 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 gravy not only improve its taste, but also give it a beautiful golden color.
Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine.
To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it.
When using chicken meat, remove the skin from it. This will allow you to get the most dietary chicken gravy option.
It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out.
Do not salt the meat in advance - this worsens its taste and nutritional value decreases.
When frying meat, do not cover the pan with a lid. Do not stack the pieces of meat tightly together.
If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking.
The meat will turn out especially tender and soft if you keep it for several hours in milk.
When beating meat, do it on a board moistened with water.
To prepare the gravy, take the pork pulp or tenderloin. It's not scary if the pork is lightly with a layer of fat. Before cooking, place the meat in a colander and rinse thoroughly under running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small serving pieces.
In a convenient frying pan, heat up some sunflower oil. Add pork pieces. Fry over moderate heat until lightly browned. 
Place the fried pork pieces in a stew pan. 
Peel the onion, cut into small pieces. Rinse and peel the carrots, grate on a coarse grater. Pour the remaining oil into the pan, heat, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat. 
Sprinkle wheat flour. The density of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir. 
Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper. 
Add tomato sauce to the fried pork and send to a small fire. Simmer for 30-50 minutes until soft. 5 minutes before the end of the stew, add the bay leaf. 
Pork gravy is ready. It can be served immediately, after stewing, or cooked for future use for several days. Store cooled gravy in the refrigerator. Reheat to desired temperature before use. 
Enjoy your meal! 
Meat sauce is an excellent dish that can help bring out the taste of any side dish. There are many most a variety of recipes cooking this dish. We will consider those that are suitable for a wide variety of dishes and are the easiest to prepare.
Meat Gravy: A Classic Recipe
To prepare meat gravy classic recipe you will need the following products:
- meat - about 500 g,
- onions - 1 large onion or 2 small ones,
- carrots - 1 pc.,
- salt - to taste,
- pepper - to taste
- flour - 1 tbsp. l.,
- favorite spices and spices - to taste,
- vegetable oil for frying.
Step by step recipe
To prepare a delicious and tender meat sauce, you will need to do the following:
- Cut the meat into small pieces. Fry it until a beautiful golden crust forms. Any vegetable oil is suitable for frying. The main thing is that it does not smell.
- Transfer the cooked meat to a bowl. Pour the boiled water over the meat just enough to completely cover it.
- Stew the meat on the smallest fire. Ideally, it should not boil, but languish on the stove.
- Meanwhile, peel the onions and carrots. Cut the onion. Fry in a frying pan in a small amount of vegetable oil.
- Grate carrots on a fine grater. When the onion is almost ready, add the grated carrots to it.
- If you prefer thick gravies, add flour to the dressing, stir well and cook for about 2 minutes.
- Add a couple of tablespoons of meat stock to the dressing and mix thoroughly. This will make it easier for you to dilute the flour to prevent lumps in the gravy.
- Transfer the dressing from the pan to the meat.
- Salt, pepper, add your favorite spices.
- Simmer for one and a half to three hours, depending on what kind of meat you chose for the gravy.
- When the meat is ready, serve the gravy along with the side dish.
Meat sauce with tomato
This gravy, like the previous one, goes almost perfectly with a wide variety of side dishes.
For its preparation you will need:
- beef - 500 g,
- pork - 500 g,
- onions - 3-4 pcs.,
- carrots - 2 pcs.,
- ketchup or tomato paste - 3 tbsp. l.,
- flour - 1 tbsp. l.,
- salt, pepper, other seasonings - to taste,
- vegetable oil for frying.
Steps for preparing meat sauce with tomato:
- Cut the meat into small pieces.
- In a frying pan or any other heavy-bottomed dish, heat the oil and put the pork pieces in it.
- Onion cut into half rings. Add it to browned meat.
- When the onion is lightly fried, add the beef to the pan.
- Fry over low heat, remembering to stir regularly.
- After half an hour, add a little tomato paste or ketchup, after which the meat should be salted, peppered, add the necessary spices.
- Next, fill the meat with water to completely cover, and simmer over low heat for about an hour.
- Shortly before the end of cooking, in a small container, dilute the flour in a few tablespoons of the broth. Mix thoroughly so that there are no lumps, and pour into the gravy.