How to make meat gravy
How to make meat gravy
Products for meat gravy
Beef or veal - 300 grams
Onions - 1 head
Carrots - 1 piece
Flour - 1 tablespoon
Vegetable oil - 3 tablespoons
Salt and black pepper - to taste
How to make meat gravy
Defrost the meat, if frozen, wash and dry, cut into cubes 1 centimeter side. Heat a saucepan over medium heat, pour in 1 tablespoon of oil, add the meat and fry for 7 minutes until crisp. Then reduce the heat, pour in 200 milliliters of water, bring to a boil and cook for half an hour under the lid.
Peel the onions, chop finely. Peel the carrots, grate on a coarse grater. Preheat a skillet over medium heat, pour 2 tablespoons of oil, put onions, fry them for 5 minutes. Then add the grated carrots and fry for another 5 minutes over medium heat. Add fried onions and carrots to the pan to the meat, add salt and pepper (to taste) and cook together for another 1 hour. At the end of cooking, add flour, diluted in half a glass of water, pour into the gravy and stir. Cook for another 10 minutes.
Meat sauce goes well with side dishes buckwheat, rice, macaroni, vermicelli.
How to make minced meat gravy
Gravy productsMinced meat (pork, beef or their mixture) or poultry - half a kilo
Onions - 1 head
Garlic - 2 teeth
Tomato paste - 1 tablespoon
Water - 2 glasses
Salt and pepper to taste
Lavrushka - 2 leaves
Vegetable oil - 3 tablespoons
Flour - 2 tablespoons
How to make minced meat gravy
Peel and finely chop the onions. Defrost minced meat, if frozen, and drain off excess liquid. Preheat a frying pan, pour 1 tablespoon of oil. Put the onion, fry it for 5 minutes over medium heat. Then put the minced meat, grind it in a skillet and fry for another 5 minutes, stirring occasionally. Put 1 tablespoon of tomato paste, simmer for another 5 minutes, covered.
Put 2 tablespoons of flour in a frying pan, pour in 2 glasses of water, add salt and pepper, lavrushka; mix well. Peel the garlic and finely chop or chop with a garlic press, add to the pan.
Reduce heat and simmer the gravy with constant stirring for 10 minutes.
Minced meat sauce goes well with spaghetti, rice.
How to make liver gravy
Beef or pork liver - half a kiloCarrots - 1 piece
Onions - 1 head
Sour cream 10% fat (or mayonnaise) - 300 grams
Flour - 2 tablespoons
Parsley - 1 small bunch
Vegetable oil - 1 tablespoon
How to make liver gravy
Peel and chop the onion. Peel the carrots and grate them on a coarse grater. Wash the liver, dry it, put it on a board and cut into small strips, removing the veins. Dip the liver in flour.
Heat a saucepan, pour 1 tablespoon of oil, put the liver and fry it over low heat for 20 minutes, stirring constantly. Season with salt and pepper and stir. Wash the parsley, dry and chop finely. When serving, sprinkle with parsley on top.
Liver gravy goes well with pasta, rice, cauliflower, potatoes.
How to make gravy without meat
How to make mushroom gravy
ProductsFresh forest mushrooms - half a kilo
Sour cream - 300 grams
Onions - 2 large heads
Garlic - 3 prongs
Water (to taste, replace with milk) - 1 glass
Flour - 1 tablespoon
Tomato paste - 1 tablespoon
Vegetable oil - 2 tablespoons
Salt and black pepper - to taste
How to cook mushroom gravy
Peel the mushrooms, wash, cook and chop finely. Peel and finely chop the onions.Peel the garlic and pass through a garlic press (or chop finely with a knife).
Heat a frying pan over medium heat, add oil, add chopped garlic and after a couple of minutes - onions. Fry the onions for 5 minutes, then add the mushrooms and fry for 10 minutes without a lid. Add sour cream, tomato paste, salt and pepper. Dissolve the flour in water, pour the flour mixture into a saucepan, stir quickly and cook over low heat under a lid for 10 minutes.
The gravy goes well with rice, pasta, cauliflower.
How to cook vegetable gravy
Products for vegetable gravyTomatoes - 3 pieces
Sweet peppers - 2 pieces
Eggplant - 1 small
Zucchini - 1 small
Onions - 2 heads
Carrots - 1 piece
Basil - 1 tablespoon
Garlic - 2 teeth
Vegetable oil - 2 tablespoons
Salt and pepper to taste
Vegetable gravy recipe
Wash the tomatoes, pour over with boiling water, peel and chop finely. Cut the bell pepper in half, remove the stem and seeds, and finely chop. Wash and peel the eggplant and zucchini, chop finely. Peel the onion and chop finely, peel the carrots and grate them on a coarse grater. Peel and chop the garlic.
Heat 2 tablespoons of vegetable oil in a saucepan, put onion, after 5 minutes - carrots, then tomatoes, peppers, eggplant, zucchini. Cook the gravy for 30 minutes over low heat, under the lid, stirring occasionally. Add salt, pepper and basil.
Vegetable gravy is great for meat, fish, pasta, broccoli cabbage.
How to cook nut gravy
Gravy productsCashews - 100 grams
Vegetable or meat broth - 2 cups
Mustard - 2 tablespoons
Flour - 1 tablespoon
Salt and pepper to taste
How to cook nut gravy
Put the frying pan on high heat, heat for 1 minute, add nuts and fry them for 5 minutes, stirring occasionally, until beige. Grind the fried cashews, add broth, mustard, flour, and mix well.
Pour the nut-flour mixture into a saucepan and cook over low heat under a lid for 10 minutes until thickened.
Nut gravy is great with side dishes of mushrooms, dishes from meat and poultry.