Meat with gravy recipe. Fragrant gravy for mashed potatoes. How to deliciously stew pork meat with ketchup gravy in a pan

Gravy with meat goes well with various side dishes. Classic options its preparation - with pasta, potatoes or buckwheat porridge.

It does not take much time to make gravy with meat, and the recipe (ingredients) can be chosen at will - depending on what it is served with. Usually meat gravy is prepared with the addition of seasonings and vegetables.

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Ingredients

To prepare meat sauce you will need:

Meat (any meat will do - pork, beef, poultry).
Carrot.
Onion.
Tomatoes (or tomato paste).
Salt, black pepper.
Bay leaf, garlic, flour, fresh herbs - optional.

Gravy preparation

To prepare meat sauce, you must:

Wash the meat, clean it from bones, veins and films. Cut into small cubes and pat dry with paper towels.
Fry the meat pieces over high heat until golden brown. This will help make the meat more juicy.
Wash onions and carrots, peel them, cut into small slices. Carrots can be grated coarse grater.
Saute vegetables in a separate pan until golden brown.
Pour boiling water over the tomatoes, peel them from the peel and seeds, and then grind them into a puree. If desired, you can take ready-made tomato paste.
Pour carrots and onions with tomatoes, simmer under the lid for a few minutes. You can add minced garlic at this stage.
Put the pieces of meat in a pan with vegetables and add a small portion of boiling water, cover and simmer until tender over low heat. 5 minutes before the end of cooking, the dish should be salted, peppered, it is appropriate to add bay leaf and other spices.

When preparing gravy, it is important to consider that:

If you need to thicken the gravy, you should toast the flour in a dry frying pan, then mix with a little warm water and pour into the gravy, stirring quickly (so that there are no lumps).
Instead of water to stew and thicken the gravy, you can use pre-cooked meat broth.
It is not necessary to put vegetables in the gravy. It is enough to fry and stew the meat, and then add the broth with spices and flour to it.
For fast food gravy instead of pieces of meat can be used chopped meat. It should be crumbly, without the addition of bread, eggs, milk or other products.
Meat sauce is best served hot with a side dish. You can decorate the dish with chopped fresh herbs.

With the help of gravy, you can "enrich" any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and simple recipes help turn the most regular 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 easiest recipe for mushroom sauce involves the use of ordinary champignons, but in the mushroom season, of course, fresh ones are 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 are not a lot of ingredients at home, you can cook gravy on " hastily» from tomato paste, onion, 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 the right amount of 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 of 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 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 tender sour cream sauce- 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 pour 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. Ready gravy it is very tasty to water meatballs, meat or fish cakes.

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. This recipe uses two types of meat, 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 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 with 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. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. 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.

Many of the now popular sauces were created in the 17th and 19th centuries. Some were born in the kitchen of titled persons, and the authors of delicious products were not chefs, but the aristocrats themselves. So, the famous bechamel owes its name to the son of a French diplomat, the first collector of the Thousand and One Nights, Louis de Bechamel. But about how the meat sauce was born, no one will say. The name comes from the verb "pouring", adding liquid sauce to the dish.

How to cook tasty meat sauce

A thick sauce (an addition to meat or a side dish) is prepared on the basis of the broth that remains from the preparation of the main dish, or with the help of individual ingredients. Meat sauce diversifies any meal, because it is an excellent addition to buckwheat, rice, lentils, mashed potatoes, noodles, vegetables and other side dishes, and sour cream, flour, starch, in addition to taste, will add thickness. If you don't have your signature recipe cooking meat sauce, it's time to get acquainted with the classics in this direction.

Pork with mushrooms

Such a gravy, which combines two hearty product, will be good for lunch, but for dinner the meat is a bit heavy. If you want to try this recipe for an evening meal, replace the pork with chicken, turkey (the gravy will be more tender), or even liver, which are dietary meats that also cook much faster. Mushrooms can be any, you need to boil them in advance.

To prepare a magical dish to taste, take:

meat (pork) - 400 g;
onion - 2 pcs. small sizes;
forest mushrooms or champignons - 10-15 pcs.;
sour cream - 10 tbsp. l.;
ketchup or tomato paste - 6 tbsp. l.;
flour - 2.5 tbsp. l.;
spices, water - to taste.

Let's start cooking:

Remove the husk from the onion, chop, fry until golden brown.
Add meat cut into "noodles". Stir.
Send the mushrooms boiled in advance there.
Do not forget to stir, do this frying for 15 minutes. on low fire.
Add flour to the meat, mix again.
Top up with water throughout the process.
After 12 minutes, add ketchup or sour cream, mix.
Control the volume of water yourself by choosing whether to make the gravy thin or thick.
Add spices, reduce the temperature, let the dish simmer for about ten minutes.
All! Meat sauce with flour is ready.

With buckwheat in a slow cooker

If your “park” of devices does not yet have a multicooker, it is worth buying one, because the technique will help you create delicious and healthy food, such as this buckwheat gravy. During cooking, you will have to change the cooking mode once, the miracle device will do the rest. For fast and easy cooking healthy dish from cereals with meat popular in Russia, you will need:

pork meat - 0.5 kg;
buckwheat - 400 g;
sour cream 20% - 6 tbsp. l.;
tomato paste - 2 tbsp. l.;
flour - 1 tbsp. l.;
vegetable oil- for frying;
onion - 2-3 pcs.;
from spices necessarily bay leaf, the rest - to taste.

The cooking process is simple:

Rinse the meat, then cut into small strips of 1-2 cm, put in a slow cooker.
Fry the meat for 10 minutes. in frying mode.
Finely chopped onion send to the meat, let it also fry.
In a deep bowl, mix tomato paste and sour cream, add flour.
Pour the mix into the multicooker bowl, add a glass of water, spices.
Change the multicooker mode to "quenching".
After 60 min. pour pre-washed buckwheat, water to the meat (liquid should be more than 100 g of cereal, for example, 200 g of cereal - 300 g of water, 500 - 600), mix, close the slow cooker, let the dish cook for another half an hour.
Turn off the gravy, add greens.

Thick chicken gravy with flour and sour cream for pasta

Chicken sauce with sour cream diversifies any dish, making it tastier. Specifically, this recipe says how to make gravy with chicken and sour cream for pasta. Before creating the sauce, prepare the ingredients in advance:

meat - medium-sized chicken breast (minced meat is also suitable);
onion - 1 pc. (possibly more);
carrot - 1 pc.;
sour cream 15-20% - 100 g;
flour (optional, if you want to thicken the sauce) - 20-25 g;
water - half a glass;
spices;
filtered vegetable oil.

Cooking will not take much time:

Rinse the chicken meat, cut into small pieces and start frying it.
Peel the vegetables, chop them.
After the meat turns white, lay out the carrots and onions. All foods should be fried on low heat.
Add flour to the meat, cook for about 5 more minutes.
Pour water into the pan and close the lid.
At the end of cooking, literally 5 minutes. before the end, add sour cream and spices.

Beef in gravy for mashed potatoes

This quick recipe stewed beef will save you in case of a holiday or just help to make a delicious family dinner. Beef meat is a dietary product, but unlike its counterparts - roe deer, deer, rabbits with quails - it is more affordable. The stew is easily digestible, which means that both brutal men and women who follow their figure will appreciate the dish. To do this diet dish will help you:

meat - beef tenderloin - 400 g;
onions - 2 pcs. (possibly more);
large carrots - 1-2 pcs.;
linseed oil, olive oil - 5 tbsp. l.;
tomatoes - 4 pcs.;
yellow and red bell peppers - 1 pc.;
garlic - 5 medium cloves;
seasoning (not too spicy) - to taste;
hot water - 300 ml;
salt - 1 tsp

In order for everything to work out, follow the sequence:

Wash the chilled beef tenderloin, cut it (try to divide the meat across the fibers).
Fry the meat on all sides in a frying pan that is turned on in advance - thanks to this manipulation, the beef will be juicy and tasty.
We start stewing. During the whole process, add a little boiling water to the pan. Cooking goes under a closed lid.
At the end of cooking, add spices and vegetables to the meat, cut the onion into half rings, pepper - into thin strips, tomatoes - into cubes, carrots - on a grater.
The entire cooking process takes about 30 minutes. up to 1.5 hours, starting from the moment of adding water.
In parallel with the beef, cook mashed potatoes (preferably, crush the potatoes after cooking, adding the resulting “broth”, hot milk and a couple of raw eggs to it).

Check out another recipe posted on YouTube by a video blogger. A man shares with his subscribers the signature secret of making meat sauce for mashed potatoes. “Despite the ease of preparation, this dish will appeal to all your loved ones,” he is sure. Judging by the picture, the sauce with potatoes is really good. Try and cook this delicious meat sauce.

Video: how to make gravy for rice, as in the dining room

Do you also suffer from gastronomic nostalgia? fluffy omelette like the chef's kindergarten or goulash and gravy, as in the dining room of his native school ... So the culinary specialist Sergei Malakhovskiy "sins" with this. Positively, with humor, he tells how to cook meatballs with rice (suitable for buckwheat), which he consumed as a schoolboy. The video will help you repeat the dish quickly and easily.

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 prepared for future use for several days. Store cooled gravy in the refrigerator. Reheat to desired temperature before use.

Enjoy your meal!

Gravy is a great addition to a variety of side dishes. It can be served with buckwheat, rice, potatoes, all kinds of pasta. It goes well with vegetables, suitable for cutlets, meatballs, meatballs. Everyone knows how to make gravy experienced housewives However, everyone has their own recipe.

Basically, gravy is made from flour and tomato paste, kneading it in meat broth. You can cook it with minced meat, meat, chicken, onions, spices. From the dishes you will need a deep frying pan or pan, a lid.

How to make gravy with minced meat

Ingredients:

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

Cooking:

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

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

How to make gravy with pork or beef

Ingredients:

half a kilo of beef or pork of your choice
2 medium carrots
2 onions
a spoonful of flour
4 tablespoons thick tomato paste
frying oil
salt, ground pepper

Cooking:

Pork or beef should be washed, dried and cut into square pieces with a sharp knife, fried in a pan until almost cooked.
Carrots and onions should be peeled, chopped: grated carrots, onions with a knife
Then you should fry the carrots and onions in a separate pan, then mix with the meat and fry a little again
Before the end of cooking, sprinkle the meat on top with flour, add pasta, a glass of water to it, put it to stew
Simmer pork under a tightly closed lid - 15 minutes, beef - 25 minutes, stirring occasionally

What kind of meat sauce to make, thick or liquid, depends only on preferences, you just need to add water if it seemed not enough.

How to make gravy with mushrooms and meat

Ingredients:

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

Cooking:

Cut the meat into small cubes, roll lightly in flour, fry in oil
Put it on a plate, put grated carrots, chopped mushrooms and onions in the same pan, fry
Pour in the wine, meat broth, add salt, pepper, chopped pieces of garlic
Wait until it boils, pour beef into the pan, simmer for another 15 minutes
Turn off the gas, leave for 20 minutes to brew under the lid

The gravy turns out to be very fragrant and satisfying, mushrooms give it delicate taste, and pepper - sharpness.

How to make chicken gravy

Ingredients:

2 chicken breasts boneless
glass of thick sour cream
bulb
small jar of mushrooms
2 heaping tablespoons of flour
salt, any spices

Cooking:

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

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

How to make delicious gravy for meatballs

Ingredients:

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

Cooking:

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

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