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Puree sauce recipe. Recipes for meat sauce for pasta, rice, mashed potatoes or porridge. Tomato paste sauce universal

There is no such person, one that does not like tender mashed potatoes with mouth-watering gravy. Some choose a thin gravy, some a thick one. All of them are delicious in their own way. There are a lot of methods for preparing gravy.

You will need

  • For the first recipe:
  • meat - 350 g;
  • carrots - 2 pcs;
  • onion - 2 pcs;
  • tomato paste - 2 tbsp;
  • flour - 1 tbsp;
  • sunflower oil - 1 tbsp;
  • bay leaf - 1 pc;
  • water - 1.5 liters;
  • pepper - to taste.
  • For the second recipe:
  • flour - 2 tbsp;
  • carrots - 2 pcs;
  • onion - 2 pcs;
  • chicken fillet - 250 g;
  • champignons - 1 can of 400 g;
  • tomato paste - 1 tbsp;
  • sunflower oil - 2 tbsp;
  • butter - 50 g;
  • water - 1.5 l;
  • bay leaf - 1 pc;
  • pepper to taste.

Instruction

1. Recipe 1. Wash the meat. Cut it into small pieces. Fry in a pan until golden brown. It's not worth overcooking. When a golden brown appears, add flour. Mix thoroughly. Keep on fire for 5 minutes, so that the flour is also overcooked. Put the fried meat in a saucepan where you will cook the gravy. Wash and clean the carrots and onions. Grate the carrots on a fine grater, and cut the onion into half rings. Pour sunflower oil into the pan, heat. Put the vegetables you have cooked in the heated bowl. Roast vegetables until tender. Add the tomato paste to the skillet with cooked vegetables. Mix well. Fry for 5 minutes until the mass becomes a uniform color. Pour the vegetable mixture into the pot where the meat was placed. Add bay leaf. Mix everything. Add water. Put on fire and bring to a boil. After that, reduce the heat. Salt and pepper to your taste. Cook for 15-20 minutes on a slow fire, stirring occasionally.

2. Recipe 2. Wash, peel and grate the carrots. Peel and chop the onion into cubes. Cut the chicken fillet into medium slices along the fibers. Drain the mushrooms and dry on a napkin. In sunflower oil, fry the mushrooms, carrots and onions until tender. Heat up a dry frying pan. Sift flour on it and, without ceasing to stir it, fry. The flour should change color, it should be uniform. As soon as the flour is fried, pour a glass of water into it in a thin stream. At the same time, it must be stirred so that there are no lumps. Pour the resulting mixture into vegetables and mix. Fry the chopped fillet in butter. Add the fried meat to the pan with vegetables. Add water, bay leaf, salt and pepper. Simmer over low heat for 20-25 minutes. The gravy is ready.

Onion-sour cream sauce is a beautiful addition to meat dishes. Delicate sour cream base gives meat juiciness and great taste. Your household and guests will appreciate this addition to the main meat dish.

You will need

  • 4 large onions
  • 250 gr. sour cream
  • 3 tablespoons flour
  • 1 glass of water
  • 0.5 cup beef broth
  • ground black pepper
  • vegetable oil for frying
  • greenery

Instruction

1. Peel the onion and chop finely.

2. Lightly fry in oil.

3. Reduce the heat to a minimum, pour the onion with broth, close the lid and simmer for 20 minutes. The onion should be stewed to about a mushy state.

4. Add flour, salt and pepper to sour cream. Thoroughly mix everything until a homogeneous mass, so that there are no lumps.

5. In the sour cream mass, stirring constantly, add warm water. Mix until smooth.

6. Pour the sour cream into the onion, add the heat and stirring constantly, bring to a boil.

7. Turn off and add to gravy greenery.

8. Gravy can be cooked both separately and with stew.

9. 20 minutes before the meat is ready, add the onion, add the broth and simmer.

10. After that, pour in the sour cream sauce and bring to a boil.

11. Onion sour cream sauce meat ready. Good appetite.

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Potato, pasta and cereal dishes are often served with gravy, which gives them a strange new taste. Cooks throughout the history of cooking have come up with many types of sauces. Mushroom has a high nutritional value, it is allowed to replace meat sauces. Try making mushroom gravy, it's easy.

You will need

  • dried mushrooms - 30 g;
  • vegetable oil - 2 tablespoons;
  • butter - 10 g;
  • flour - 2 tablespoons;
  • onions - 1 small onion;
  • cream or sour cream - 3 tablespoons;
  • bay leaf - to taste;
  • salt - to taste;
  • pepper - to taste.

Instruction

1. Rinse and soak the mushrooms for 5-6 hours, during which time they will swell and become softer, as a result of which their cooking time will be much reduced. Later, drain the water into other dishes and rinse them again. After that, fill with the water in which they were soaked, filtering it through several layers of gauze in advance. Thus, it will be possible to avoid getting the remnants of the earth into the decoction.

2. Cook the mushrooms for 30-40 minutes over low heat until tender. In the meantime, finely chop the onion and saute it in vegetable oil until translucent. Fry the flour until golden brown in a different pan.

3. Rinse the finished mushrooms with hot water and finely chop. Put them in a pan with onions and fry for 10 minutes, adding butter. Dilute the flour with warm mushroom broth to the desired density so that there are no lumps, and boil, removing the foam.

4. Combine everything in one bowl, put salt, pepper and bay leaf and cook for 5-10 minutes. You can finish cooking here if the gravy is intended for strict vegetarians.

5. At the end, add cream or sour cream, bring the mixture to a boil and remove from heat. Mushroom gravy is ready, it delightfully harmonizes with both cereals, pasta and vegetable dishes, as well as with meat dishes. When serving, pour it over the dish.

Note!
Without soaking, dry mushrooms are boiled for at least 2-3 hours. The most fragrant gravy is obtained from porcini mushrooms.

Helpful advice
For a lower calorie content of mushroom gravy, cream or sour cream can be replaced with 1 glass of milk. Before adding cream or sour cream, you can put 1 teaspoon of tomato paste in mushroom gravy. cook them much faster. Gravy can also be prepared from salted mushrooms. Carrots and parsley root, fresh or dried dill greens can be added to mushroom gravy.

Gravy is a wonderful addition to many second courses. It can be either too thin or too thick. Try to cook the 2nd option, it is more satisfying.

You will need

  • - 500 grams of pork;
  • - 250 grams of sour cream;
  • - 2 tablespoons of sifted flour;
  • - 1 tablespoon of tomato paste;
  • - 3 cloves of garlic;
  • - salt, pepper to taste;
  • - vegetable oil for frying.

Instruction

1. First you need to scrupulously prepare the pork - wash the selected piece under running cold water, lightly beat it with a hammer and cut into small slices. If desired, it is allowed to beat off the meat more closely after slicing, it will take a little more time, but it will turn out to be hefty tender and soft.

2. Fry the pork in any vegetable oil with finely chopped garlic. Salt, pepper the meat and add your favorite seasonings to it. It is allowed to use ready-made mixtures of spices, prepared intentionally for frying meat.

3. In a separate bowl, mix sour cream and tomato paste, dilute the mixture with water and add flour to it. Add salt and pepper to taste. The liquid should be homogeneous, without flour lumps. But using a mixer for mixing is not recommended.

4. Add this mass to the meat, carefully mix the products, cover with a lid and leave to simmer over low heat. It is also important to stir the dish from time to time and watch how the gravy thickens.

5. After about 15 minutes, the dish will be completely ready. Serve such gravy is allowed to any side dish. It perfectly harmonizes with mashed potatoes, buckwheat, pasta, vegetable stews and rice.

Note!
If desired, it is allowed to replace the tomato paste with any ketchup. This will not greatly change the taste of the finished dish.

Helpful advice
If there is too little sour cream in the house, then it is allowed to supplement it with a small amount of mayonnaise.

Related videos

Helpful advice
If you want to make a thick gravy, then add more flour.

Mashed potatoes can be served with a wide variety of vegetable-based sauces with the addition of mushrooms or meat.

When preparing gravy for mashed potatoes, be sure to add flour. She will give her the necessary consistency. In addition, it is important to use tomato paste or tomatoes during cooking. Then the gravy will have a rich taste.

Fragrant gravy with chicken

Products:

  • 250 gr - chicken fillet;
  • 20 gr - wheat flour;
  • 2 pcs - onion;
  • 10 gr - tomato paste;
  • 50 gr - butter;
  • 500 ml - water;
  • 20 ml - vegetable oil;
  • 1 teaspoon each - salt and spices.

How to make savory chicken gravy:

  1. Take the chicken fillet, rinse under running water, dry on a paper towel and cut along the fibers into small pieces.
  2. Peel the onion from the husk and chop.
  3. Wash the carrots and grate.
  4. Fry prepared vegetables in vegetable oil, salt and pepper.
  5. Take another frying pan, pour flour into it and fry it until golden brown. Pour a glass of water into it and bring the mass to a boil. Be sure to stir it to avoid lumps.
  6. Pour the resulting flour mixture over the vegetables and set aside.
  7. Melt the butter in a frying pan, put the fillet pieces on it and fry them until cooked.
  8. Then transfer them to the vegetables with the flour mass and mix everything.
  9. Put the gravy on the fire and boil it for 5-10 minutes, and then serve with mashed potatoes.

Hearty gravy with beef

Products:

  • 500 gr - beef;
  • 3 art. spoons - tomato paste;
  • 20 gr - wheat flour;
  • 4 pcs (medium-sized) - onions;
  • 400 ml - water;
  • 1 pc - bay leaf;
  • salt and spices - to taste.

How to make hearty beef gravy:

  1. Take the beef, rinse and cut into small pieces.
  2. Transfer them to a frying pan, pour vegetable oil into it and fry for 10-15 minutes over medium heat.
  3. Peel and finely chop the onion.
  4. Then add it to the meat and fry until it becomes ruddy.
  5. Then put there ketchup, flour, spices, bay leaf, salt and water.
  6. Mix everything and boil over medium heat for 10 minutes.
  7. Diet sauce with mushrooms

It turns out very tasty gravy with mushrooms. It goes great with mashed potatoes.

Products:

  • 400 gr - mushrooms;
  • 1 pc - onion;
  • 1 piece - carrots;
  • 3 pcs - tomatoes;
  • 2 cloves - garlic;
  • 10 gr - flour;
  • 50 gr - butter;
  • pepper and salt - to taste.

How to cook diet gravy with mushrooms:

  1. Take fresh mushrooms, wash under running water and chop finely.
  2. Peel the onion and cut into cubes.
  3. Place a frying pan over medium heat and melt the butter in it. Add the onion and mushrooms there and fry until half cooked.
  4. During this time, it is necessary to grate the washed carrots, peel and chop the garlic, and then add them to the ingredients in the pan.
  5. After that, pour boiling water over the tomatoes, remove the peel from them and finely chop.
  6. Transfer them to the pan with the rest of the vegetables and wait until the liquid from the tomatoes has boiled away by half.
  7. Then add flour, spices and salt there, and then mix everything thoroughly to get a uniform consistency.
  8. Serve the prepared gravy with mushrooms with mashed potatoes and enjoy the excellent taste of the resulting dish.

Bon appetit!

  • Cut the meat into small pieces, fry (you can not fry, but pour a little boiling water to it). Add vegetable oil and simmer with chopped onions and grated carrots over low heat. Add water (approximately half a kilogram of meat to a glass of water), simmer until the meat is tender. Readiness to check with a fork or knife. During stewing, the meat should be slightly covered with the resulting broth.
  • About 10 minutes before readiness, sprinkle with salt, put 1 bay leaf, a few pieces of peppercorns. Dilute a teaspoon of tomato paste, a tablespoon of flour and sour cream in half a glass of water (it is possible without sour cream). Mix well so that there are no lumps, it is best to do this with a fork. Constantly stirring the goulash, pour the mixture from the glass into it. It will immediately start to thicken.
  • Simmer for another 5 or 10 minutes. Boil potatoes in salted water. Then drain it, but not all, but leave some water at the bottom. It is good to mash the potatoes, when it is already well mashed, add hot milk, butter and salt to taste. Beef goulash with gravy and mashed potatoes, as in the garden, you can serve.

Delicious meat-free gravy will make any side dish more fragrant and satisfying. This is a great addition to mashed potatoes, pasta, rice, buckwheat and other cereals. To make meat-free gravy, you can use mushrooms and almost any vegetable, such as bell peppers, celery, leeks, garlic, tomatoes.

Do not feel sorry for various seasonings and spices. They will reveal the taste of vegetables, and gravy for buckwheat without meat will turn out to be very fragrant and piquant. This simple, meat-free gravy is perfect for vegans, vegetarians, and anyone who wants to turn an ordinary side dish into a savory dish with different flavors.

Ingredients:

  • 1 carrot
  • 1 onion
  • 100 g green peas
  • 100 g green beans
  • 75 ml sunflower oil
  • 1 st. l. wheat flour
  • 2 tbsp. l. tomato paste
  • 300 ml water
  • salt to taste
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground paprika
  • a few sprigs of parsley

How to make meatless gravy:

Peel the onion and cut into cubes. Peel the carrots with a vegetable peeler, cut into pieces.

Pour vegetable oil into a deep frying pan. Put chopped vegetables in it. Stirring, we will fry them over medium heat so that they become soft.

Then add pre-thawed green peas and green beans to the vegetables. Thanks to them, a simple gravy without meat will turn out tasty and satisfying.

Mix the ingredients and add tomato paste to them.

Stir again and continue to cook the gravy for another minute. Then add some wheat flour to thicken the meatless tomato sauce.

Mix it with vegetables. Then pour hot water into the pan. Its amount depends on how thick the gravy you want to end up with.

Salt, add spices, so that the gravy to mashed potatoes without meat turns out fragrant and a little spicy. Wash the parsley, finely chop and add to the rest of the ingredients.

If desired, you can add a little lemon juice or apple cider vinegar to the dish to give it a piquant sourness.

Pork gravy - a recipe for delicious and meat gravy in a pan and in a slow cooker. In order to make pork gravy from a simple recipe tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.

Meat sauce is a full-fledged second course, which is stewed pieces of meat in a small amount of broth. Gravy can be meat, chicken, vegetable, cream or tomato. You can use a variety of meats to make meat sauce. Someone prefers to cook it from rabbit, pork, lamb, turkey, someone from beef or chicken.

Pork gravy is one of the versatile gravies that goes well with both cereals and pasta, and with mashed potatoes - just delicious. Meat in the taste of gravy plays a primary role. Properly selected meat is the key to delicious gravy. Give preference to meat without a lot of fat.

In addition to the classic set of carrots and onions, bell peppers, tomatoes, green beans, eggplant or zucchini are often added to meat sauce.

Pork with Gravy is an incredibly tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a solemn feast and at an ordinary one. Gravy can be prepared in many ways, which every housewife who wants to feed her loved ones with tasty and healthy food should get acquainted with.

Pork gravy classic recipe

Ingredients:

  • Pork - 600 g;
  • Carrots - 2 pcs.;
  • Onion - 2 pcs.;
  • Tomato paste - 2 tablespoons;
  • Wheat flour - 2 tablespoons;
  • Garlic - 4 cloves;
  • Greens (dill, parsley) - to taste;
  • Salt - to taste.

Cooking method:

  1. First of all, rinse the meat in water, then cut the meat into small pieces no more than 5 cm in width and length;
  2. Then we fry the meat until half cooked over high heat in a pan, and when browned, we make a moderate fire;
  3. Grate the carrots (or cut into small pieces), cut the onion into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
  4. Add flour to the pan and continue to cook over low heat for 3 minutes;
  5. Pour water into the pan so that it covers all the ingredients;
  6. Add tomato paste and bring to a boil. Then reduce the heat and continue to cook for another 15 minutes under the lid;
  7. Add chopped greens and let it brew for another 15 minutes. Bon appetit!

Pork gravy is a godsend for rational housewives who are in constant search of dishes that allow them to feed their families tasty and inexpensively. It is enough just to cook goulash correctly once, so that later you can easily repeat the recipe without looking into the cookbook.

Goulash is cooked for about 1 hour - during this time, small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.

Gravy with pork tomato paste in a pan

Ingredients:

  • Pork - 800 g;
  • Water - 1 l.;
  • Tomato paste - 100 g;
  • Carrots - 250 g;
  • Wheat flour - 3 tablespoons;
  • Onion - 250 g;
  • Sunflower oil - 50 g;
  • Bay leaf - 2 pcs.;
  • Salt - to taste.

Cooking method:

  1. 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 portions;
  2. Heat some sunflower oil in a frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
  3. Place the fried pieces of pork in a stewing pan;
  4. 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;
  5. Sprinkle wheat flour. The density of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
  6. Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
  7. 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;
  8. 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. Bon appetit!

For gravy, you can use not the best meat or even trimmings, which reduces the cost of the dish. Due to fine cutting and long stewing in broth or sauce, pork of any quality is soft and tender. Meat gravy is often confused with goulash. They really do look alike. But I think that the Hungarians would be offended if they knew about it. Real goulash is still different from pork meat gravy, the recipe with a photo of which is on our menu today.

The most delicious gravy is obtained in a slow cooker. Due to the special temperature regime, the meat languishes, as in an oven, steamed, it turns out to be the softest, even if the pulp of not the best parts of the pork carcass is used.

Meat Quick Gravy

Ingredients:

  • Pork - 500 g;
  • Wheat flour - 50 g;
  • Onion - 200 g;
  • Water - 0.5 l.;
  • Tomato paste 100 g;
  • Bay leaf - 1 pc.;
  • Ground black pepper - to taste;
  • Salt - to taste.

Cooking method:

  1. Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small pieces. You can cut into cubes, sticks, plates;
  2. Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
  3. In a deep frying pan or thick-walled saucepan, heat some refined sunflower oil. Dip the pork pieces in the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon;
  4. Add chopped onion. Stir and sauté for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add grated carrots;
  5. Sprinkle in wheat flour. Stir and hold on fire for 1-2 minutes;
  6. Add the tomato paste, stir until the meat pieces are completely covered with the paste. Instead of pasta, you can use ketchup or homemade tomato sauce;
  7. Pour in boiled water. Add salt, pepper, bay leaf. From spices, you can add allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer over low heat for 30-35 minutes. During this time, the pork pieces will become soft and very juicy;
  8. Pork gravy is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it's time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Bon appetit!

Gravy ennobles any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, because with the right gravy, any side dish goes with a bang.

Gravy does not have a clearly fixed recipe. By adding new ingredients, you will get a sauce with an unusual taste, you can make lunches or dinners more varied. The recipes provided will tell you in detail how to make pork gravy inexpensive, but tasty and healthy.

Pork meat gravy in a slow cooker

Many second courses require meat gravy. From pasta to mashed potatoes, this slow cooker recipe is perfect for any of our everyday meals. Instead of pork, you can use other meat - to your taste.

Ingredients:

  • Pork - 400 g;
  • Tomato paste - 3 tablespoons;
  • Onion - 1 pc.;
  • Sunflower oil - 40 ml;
  • Wheat flour - 3 tablespoons;
  • Water - 0.5 l.;
  • Carrots - 1 pc.;
  • Garlic - 2 cloves;
  • Spices (greens, pepper) - to taste;
  • Salt - to taste.

Cooking method:

  1. Cut the washed pork meat into cubes or pieces of arbitrary shape;
  2. Peel the carrot and rub it on a coarse grater;
  3. Remove the peel from the onion and cut into small cubes, like a vinaigrette;
  4. Pour sunflower oil into the multicooker bowl;
  5. Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
  6. Put meat, onions and carrots in a container, mix occasionally. You can not close the lid;
  7. While the main ingredients are going through the roasting stage, dissolve the indicated amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
  8. When the meat with vegetables is fried, add spices, salt and water with flour to the bowl;
  9. Set the "Extinguishing" mode to 50 minutes;
  10. At the end of the process, the gravy can be left on the heating to maintain the optimal temperature of the dish until serving. Bon appetit!

Since childhood, we have been taught that meat gravy must be served with any side dish of cereals or pasta - this rule is strictly observed in the canteens of kindergartens and schools.

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.

Pork with sour cream sauce for pasta

Ingredients:

  • Pork - 600 g;
  • Sour cream - 300 g;
  • Milk - half a glass;
  • Sunflower oil - 100 ml;
  • Onion - 2 pcs.;
  • Garlic - 2 cloves;
  • Greens - a bunch;
  • Paprika - 1 tsp;
  • Carrots - 2 pcs.;
  • Spices - to taste;
  • Salt - to taste.

Cooking method:

  1. Wash the meat, cut into equal parts, salt a little, fry in a pan;
  2. Grate the carrot, cut the onion into small cubes. Saute vegetables for 15 minutes. Combine the ingredients in one pan. A brazier or saucepan with dense walls is also suitable;
  3. Add spices, water, and simmer until half cooked;
  4. In a separate container, mix milk with sour cream, salt, pepper, flour. Add crushed garlic. Stir the pork, pre-filling it with sauce. Wait until it boils and simmer on the smallest fire for some more time. Pork gravy with sour cream is ready. Serve it to the table with pasta. Bon appetit!

Meat sauce has become something familiar for us, but not all of us know how to cook it properly. Perfectly cooked meat literally melts in your mouth and many confuse the duration of its preparation, listening to foreign chefs who recommend spending no more than 10 minutes on heat treatment. Remember that meat for meat sauce should be stewed for at least 1 hour. Only then will it become tender and juicy, it will itself disintegrate into fibers.

Pork stew in sour cream and tomato sauce in a slow cooker

Ingredients:

  • Pork - 500 g;
  • Sour cream - 100 ml;
  • Tomato paste - 100 g;
  • Greens - a bunch;
  • Olive oil - 100 ml;
  • Flour - 50 g;
  • Onion - 2 pcs.;
  • Ground pepper - to taste;
  • Salt - to taste.

Cooking method:

  1. We wash a piece of pork under a tap, dry it and cut into pieces of medium size;
  2. Pour olive oil into the container, start the "Baking" function. Set the timer to 10 minutes. We spread the meat and cook, be sure to close the lid;
  3. We clean the onion from the husk, and finely chop it. We send the onion to the meat and mix. Cooking, without changing the mode, another 10 minutes;
  4. Sprinkle the meat with onion flour, salt and pepper. Mix;
  5. Put sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
  6. Pour the sauce over the meat, add water so that the liquid completely covers the meat. We start the "Stew" mode and cook the pork for 1 hour 30 minutes. Serve with pasta, boiled spaghetti or mashed potatoes. Bon appetit!

Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old Soviet recipe - pork goulash with gravy. A step-by-step recipe with a photo will serve as a reliable visual support for you - thanks to the photo, you will know for sure that everything is happening exactly as it should in your pan. For novice housewives, the recipe is perfect.

Pork with gravy in a slow cooker with mushrooms

Ingredients:

  • Pork - 700 g;
  • Olive oil - 40 ml;
  • Mushrooms (champignons) - 250 g;
  • Onion - 1 pc.;
  • Tomato paste - 1 tbsp;
  • Meat broth - 200 ml;
  • Hot tomato sauce - 2 tsp;
  • Bay leaf - 2 pcs.;
  • Sour cream - 1 tbsp;
  • Salt - to taste.

Cooking method:

  1. Wash the pork thoroughly, pat dry with a towel, carefully cut the veins and cut the meat into medium slices;
  2. Under running water, clean the mushrooms with a brush and place on a towel to dry slightly. Chop large enough;
  3. Pour oil into the bottom of the appliance’s container, start the “Baking” program and heat it up slightly. Put the pieces of pork in a container, season with spices and cook the meat for 15 minutes;
  4. Stir the meat. Peel the carrots and onions and finely chop. Add vegetables to the meat, mix and cook in the same mode for another 10 minutes;
  5. Now add mushrooms, tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
  6. Run the "Extinguishing" function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, put the bay leaf and add the chopped garlic. Stir.;
  7. After cooking, do not remove the pork with gravy for another 10 minutes. Serve with a vegetable side dish or spaghetti. Bon appetit!

The recipe for pork goulash with gravy was inherited from the Soviet public catering. Pieces of meat, fried with flour and then stewed in tomato sauce, appealed to many, and the dish quickly migrated to home cooking. If you don't have a lot of ingredients at home, you can make a quick gravy with tomato paste, onion, flour, and pepper and salt.

Pork gravy helps to make any side dish tasty, and the dish varied. Our tips on how to cook pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and you will succeed:

  1. Gravy made with potato flour must not be overcooked or it will become too thick. After the introduction of starch, it is enough to hold such a sauce on fire for only 1-2 minutes;
  2. Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less oily, it is recommended to collect all the fat before thickening the sauce;
  3. Fast frying helps preserve valuable nutrients for the body. The thinner the meat is cut for gravy, the faster it will cook and the more useful it will be;
  4. The classic proportions for gravy - 1 tablespoon of flour or starch is taken for 2 cups of liquid;
  5. To prevent flour or starch from forming lumps when combined with a hot liquid, dilute them in a small amount of cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy uniform, with a smooth, creamy consistency;
  6. An additional taste and appetizing look will be given by greens, the dish is sprinkled with it during serving. Parsley goes especially well with goulash. Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine;
  7. Carrots added to gravy not only improve its taste, but also give a beautiful golden color;
  8. 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. In order to avoid lumps for sure, you must first dilute the flour in water, and then pour it into the main mass of the dish;
  9. If you do not use thickeners, such as starch or flour, then you can add sour cream diluted in water at the end of cooking;
  10. 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;
  11. It is possible to change the taste of a dish with the help of flour. Before adding it to the dish, fry until golden brown. It will give a nutty flavor;
  12. Do not salt the meat in advance - this worsens its taste and nutritional value decreases;
  13. As an increase in the mass of goulash, squash can be added while roasting vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and even texture;
  14. When frying meat, do not cover the pan with a lid. Do not stack meat pieces tightly together;
  15. Unusually delicious pork stew with mushrooms. Just at the end of cooking, add fried mushrooms to your goulash;
  16. From spices, you do not need to choose too intricate options. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
  17. If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking. To keep the meat softer, it must be quickly fried over high heat, then its own juice will remain inside;
  18. The meat will turn out to be especially tender and soft if you keep it for several hours in milk;
  19. The flour in the dish can be changed to corn starch, after dissolving it in water, broth or sour cream;
  20. 5 minutes before the end of cooking, put 50 g of butter in the goulash, it will give a delicate milky taste.

Pork gravy is a very convenient and versatile dish. It can be served with any side dish. You can cook porridge from cereals, mashed potatoes, pasta. This gravy will give a great taste to any side dish.

What is the most important thing in gravy? Naturally, she herself, thick, rich, with sour cream and tomato, with vegetables. And most importantly, to have a lot of it. Pork meat gravy can be served with almost any side dish: potatoes in their various incarnations, pasta, cereals.

Came from Hungary in the middle of the last century, goulash was accepted with a bang and did not bypass any house in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash was enough for a large plate of potatoes or pasta to make the food delicious, and it was enough to feed the whole large family. You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with mashed potatoes.

Video "Pork gravy recipe simple and delicious"