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!

Mashed potatoes go well with tomato sauce, it's easy to make. Take a tomato so as not to remove the skin from it, cut it very finely and fry it in a pan, in refined sunflower vegetable oil, then add onion 1 head, carrot 1, bell pepper 1 piece and garlic 3-4 cloves, after crumbling everything finely , also fry and stew a little with salt to taste, then add 5 black peppercorns and a small bay leaf, stew a little more and the sauce is ready.

But meat cutlets are suitable for tomato sauce and mashed potatoes, minced meat should be decomposed into cutlet masses and fried on both sides, then put all the cutlets in tomato sauce and pour boiled water over everything and let it stew over low heat for 40 minutes.

If you like sour cream, then you can cook chicken legs in sour cream sauce. To do this, the legs are fried in vegetable refined sunflower oil to a crust, then all the ingredients are added, as in tomato sauce, except for the tomato itself, and when everything is fried, you need to move everything to the side in a pan and fry 1-3 tablespoons of sour cream in an empty place, then pour everything with boiled water, salt to taste and add 5 pieces of peppercorns and bay leaf, simmer for 40 minutes over low heat and you will have chicken in sour cream sauce for mashed potatoes.

I want to note right away that sour cream sauce with chicken goes very well not with mashed potatoes, but with rice.

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How to cook gravy for mashed potatoes: the most delicious recipes

Fragrant gravy to mashed potatoes

Mashed potatoes, tender and airy, flavored with milk and butter, are good on their own. But even tastier if you pour fragrant gravy on top of it. It doesn’t matter if it’s meat or vegetarian, the dish will only benefit from this anyway. Here's how to prepare gravy for mashed potatoes in many ways quickly and inexpensively.

Sour cream sauce with pickled vegetables

Usually sour cream sauce is served with mashed potatoes and fish cutlets or meatballs, but it can also be served with turkey or chicken. The following products should be ready:

a little flour, salt, pepper and fresh chopped herbs.

Finely chop the onion, grate the carrots on a fine grater, cut the cucumber into cubes or grate too. Heat up a frying pan and saute the onions and carrots in vegetable oil. Sprinkle lightly with flour, quickly fry, stirring constantly, until a nutty smell appears. Pour in the sour cream, put the cucumber and let it boil. Only now, if necessary, add salt and pepper to the gravy. Remove from heat and sprinkle with herbs.

Hearty tomato sauce with meat

Here's how to make delicious gravy , if you have a small piece of meat left, which is not enough for chops or cutlets, but you need to use it somehow. Or a hungry girlfriend showed up on the doorstep, and there was nothing to treat her with and there was no time to run to the store. It can be beef, pork or chicken - it doesn't matter at all. In addition to meat, you will need:

Cut the meat into small pieces, preferably into strips, but always across the fibers. Salt, pepper, roll in flour and quickly fry. Take out and set aside. In the same bowl, fry chopped vegetables, put meat again, add tomato paste and one and a half glasses of water. Reduce heat and cook for a quarter of an hour under the lid. Then put the bay leaf and continue to simmer until tender.

Creamy sauce with mushrooms and white wine

When choosing one or another sauce recipe for mashed potatoes, do not be afraid to fantasize. No mushrooms? Oyster mushrooms or chanterelles will do. Instead of tomato paste, you can add tomatoes and sweet bell peppers. And pickled cucumbers will perfectly replace olives or olives. Experiment more boldly, and then every day you will have a new dish on the table thanks to skillfully, soulfully and diligently prepared gravy.

Ingredients

Ground pepper - to taste;

Salt - to taste;

Refined sunflower oil - for frying;

Cooking process

I think a lot of people love mashed potatoes. Some cook it with butter, add milk, mix it with dill, parsley, fried onions, etc. And how tasty it is to serve mashed potatoes with fragrant gravy! I suggest a variant of chicken gravy, which is just perfect with potatoes.

For gravy, we need chicken fillet, onions, sunflower oil, curry seasoning, ground black pepper, water and salt.

Wash the chicken fillet, cut off the fat and pat dry. Cut into medium cubes.

Heat the oil and fry the fillet until golden brown.

Cut the onion into cubes, add it to the chicken and fry for 5-7 minutes.

Recipe Description:

First you need to fry the minced meat well.

Salt, pepper, add seasoning for minced meat. We do not regret seasonings. it will not spoil our stuffing.

After we fried the minced meat. add tomatoes and beans to it.

Simmer over medium heat for 30 minutes or half an hour =)))) (as you like), stirring occasionally.

Now add the basil and crushed garlic in a garlic press. Simmer for another 5 minutes and the sauce is ready.

In the meantime, the minced meat was stewed, we managed to prepare mashed potatoes. Everything is as usual, only add chopped carrots to the potatoes.

How to make gravy for puree

Instruction

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 carrots and onions. Grate the carrots on a fine grater, and cut the onion into half rings.

Pour sunflower oil into a frying pan, heat up. 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. Then reduce the fire.

Salt and pepper to your taste. Cook for 15-20 minutes over low heat, stirring occasionally.

Wash the carrots, peel and grate.

Peel the onion and cut into cubes.

Cut the chicken fillet along the fibers into medium pieces.

Mushrooms drain and dry on a napkin.

Fry mushrooms, carrots and onions in sunflower oil until tender.

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.

Sliced ​​fillet fry 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.

Gravy for mashed potatoes

Cooking time: 40 min

Even everyone's favorite dish sometimes requires a little variety. I bring to your attention a rich, aromatic gravy for mashed potatoes.

Preparation description:

Every housewife has a simple recipe for gravy for mashed potatoes. I bring to your attention an interesting version of vegetable gravy with a rich meat aroma and taste.

1. To prepare this dish, you will need meat broth. You can cook it on purpose or freeze a small portion in advance. Before preparing the gravy, it should be brought to a boil and set aside.

2. Peel the onion and cut into small cubes.

3. Melt the butter in a pan and send the onion there.

4. Peel and grate the carrots. When the onion turns golden, send carrots to it.

5. Grate the garlic or chop finely. Add to skillet.

6. Peel the tomatoes (make small incisions and pour boiling water for a few minutes, then pour over with cold water) and send to the vegetables.

7. When the liquid from the tomatoes has evaporated, add the flour and mix well.

8. Gradually add the broth to the gravy until a homogeneous consistency is reached. Add salt and pepper to taste.

This is not exactly a classic mashed potato gravy recipe. Despite the perceived meat flavor, the gravy is vegetable and practically non-greasy (especially if you use a second or even third broth).

Main Ingredient: Vegetables

Ingredients:

Carrots - 1 Piece Onion - 1 Piece Tomatoes - 3 Pieces Meat broth - 200 Milliliters Garlic - 2 Cloves Butter - 50 Grams Flour - 2 Teaspoons Salt - 1 Pinch Pepper - 1 Pinch

Servings: 6

Sauce recipes for mashed potatoes

The best recipes for sauces for mashed potatoes are collected here. You will always find them in recipes for sauces for mashed potatoes.

Fish meatballs in tomato sauce In the cutlet mass, prepared as for fish cutlets and meatballs, add chopped onion sautéed in butter (1 tablespoon). Form meatballs, bread them in flour, place in a greased roasting pan and fry in & nbsp. Required: fish fillet - 300 g, wheat bread - 1-2 slices, milk - 1-2 tbsp. spoons, onion - 1 pc. flour - 1 tbsp. spoon, vegetable oil - 2 tbsp. spoons, garlic - 2 cloves, tomato sauce - 2 cups, salt

Brains boiled in sauce Put raw brains, peeled from films, whole or in half, put in a bowl of cold water (1–1.5 liters of water per 1 kg of brains), add salt, vinegar, roots and onions, bay leaves, peppercorns. Once the water is heated to &n. You will need: brains - 130 g, roots and onions for cooking - 10 g, vinegar - 5 g, champignons or porcini mushrooms - 30 g, sauce - 100 g, garnish - 100-150 g, bay leaf, peppercorns, herbs

Liver in Stroganoff sauce Cut the peeled liver into cubes, salt, fry in fat, sprinkle with dried, as for sauce, wheat flour, add chopped browned onions, South sauce, sour cream, mix and boil. Serve sprinkled with herbs p. Required: liver - 140 g, animal margarine - 15 g, flour - 5 g, onion - 20 g, sour cream - 30 g, South sauce - 5 g, garnish - 150 g, greens

Liver in sauce Cut the prepared liver into wide portions, sprinkle them with salt, pepper, breaded in flour and lightly fry on both sides in margarine or butter. Put the liver in hot sauce sour cream with onions, tomato sauce. Required: liver - 100 g, flour - 5 g, margarine or melted butter - 10 g, sauce - 75 g, garnish - 150 g, pepper, herbs

Mashed potatoes with egg and butter Peel potatoes and boil in salted water until tender. Drain the water, dry the potatoes. Shred or mash hot potatoes. The temperature of the potatoes being wiped must be at least 80 degrees, otherwise the mashed potatoes will be. You will need: potatoes - 5 pcs. milk - 1/2 cup, butter - 2 tbsp. spoons, egg - 1 pc.

Romanesco mashed potatoes (2) Boil the potatoes in salted water until tender, drain the water. Dry potatoes, wipe hot. Pour milk, melted butter into the resulting mass and beat into a fluffy puree. Boil cabbage in large quantities. You will need: potatoes - 4 pcs. Romanesco cabbage - 200 g, milk - 2 tbsp. spoons, butter - 2 tbsp. spoons, salt - to taste

Dorado with mashed potatoes Dorado cut along the back, chop the vertebral bone at the head and tail, cut the flesh along the skin, remove the bones along with the remaining pulp, offal and gills. Rinse the fish, salt. Fill the prepared carcass with mashed potatoes with & nbs. You will need: dorado - 2 pcs. olive oil - 2 tbsp. spoons, salt to taste, potatoes - 2 pcs. milk - 2 tbsp. spoons, capers - 60 g, thick cream - 1/2 cup, lemon - 1/2 pc. dry white wine - 2 tbsp. spoons, olives - 20 g, egg yolk - 1 pc. leek - 50 g

Mashed potatoes Peel the potatoes, boil in salted water, then drain the water, dry the potatoes, wipe hot. Pour hot milk and part of the melted butter into the mashed potatoes while stirring. Whip the potato mass into a fluffy mass. When submitting. Required: potatoes - 1.1 kg, milk or cream - 150 g, butter - 60 g, greens

Potato or shepherd's pie (almost an English classic) Clean and cut onions and carrots. fry in a pan. At this time, we cut the meat quite finely. We take mashed potatoes, add cream and yolks, salt, pepper to it, and beat it all in a blender. Separately, beat the whites into a thick foam and add to the potato mass, ak. Required: 300g - pork meat (ready-made), 1pc - onion, 1pc - carrots, 3 tbsp. - "Satsebeli" sauce, 500g - mashed potatoes (ready-made), 100ml - cream, 2 eggs, salt, pepper

Meat sausages with mashed potatoes with noble cheese sauce Let's prepare minced meat, in your favorite version. For me, this is not fatty pork and beef in a 1: 1 ratio, with the addition of finely chopped onion, grated zucchini, freshly ground pepper, nutmeg, salt, eggs and a small amount of cold water. F. You will need: Minced meat (depending on the number of eaters), egg, breadcrumbs, butter, vegetable oil, small onion, 1/2 cup cream, salt, pepper, blue cheese 40-50g

In this article, readers will be able to learn how to prepare gravy for mashed potatoes with various additives. The recipes are very simple and cooking takes a little time. Available to everyone.

Vegetarian option without meat

It seems to be a simple recipe, but with mashed potatoes it’s just delicious.

Servings: 3

* onion - 2 pcs.

* vegetable oil - 3 tablespoons

* water - 1 glass

* flour - 1 tablespoon

* salt, pepper to taste

* greens to taste.

Cooking

1. Heat up a frying pan on fire.
2. Finely chop the onion
3. Pour vegetable oil into the pan
4. Fry the onion in a pan
5. Mix flour in water
6. Pour the water-flour solution into the pan.
7. Boil with salt and herbs for 5 minutes.

Gravy for mashed potatoes without meat is ready.

Gravy for mashed potatoes with meat (pork)

Pork fried with vegetables is excellent. Even better with mashed potatoes.

Servings: 3

* Pork - 300 gr.

* Onion - 2 pcs.

* Bulgarian pepper - 1 pc.

* Carrot - 1 pc.

* Vegetable oil -2 tbsp. spoons

* Salt, pepper, herbs to taste.

Cooking

1. Wash and cut the meat into small pieces
2. We cut the onion
3. Grate carrots on a coarse grater
4. Shredded bell peppers
5. Heat up a frying pan with vegetable oil
6. We fry the meat
7. Add vegetables to fried meat.
8. Simmer covered for 5 minutes
9. Add herbs, salt and pepper

Gravy for mashed potatoes with meat (from pork) is ready.

Gravy for mashed potatoes with meatballs

Cutlets stewed in vegetables are the best addition to mashed potatoes.

Servings: 3

• Cutlets -6 pcs.
• Onion -1 piece
• Carrot - 1 pc.
• Flour - 120 gr.
• Water - 1 glass
• Vegetable oil - 3 tbsp. spoons.

Cooking

1. Roll the cutlets in flour.
2. We cut the onion.
3. We rub carrots on a coarse grater.
4. Fry one side of the cutlets in vegetable oil.
5. Turn the patties over and add the onions and carrots to the pan.
6. Fry the second side of the cutlets.
7. Fill the cutlets with water and cover the pan with a lid.
8. Simmer covered for 10 minutes over low heat.
9. We get meatballs.
10. Add salt, pepper and herbs to the sauce.

Gravy for mashed potatoes with cutlets is ready.

Gravy for mashed potatoes with sausage

Sausages are best eaten with mashed potatoes, everyone knows that.

Servings: 3

• Sausages - 6 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Green peas - 200 gr.
• Vegetable oil - 3 tablespoons.
• Water - 0.5 cups.
• Salt, pepper, herbs - to taste.

Cooking:

1. Boil sausages in water.
2. Chop the onion and bell pepper.
3. Grate carrots on a coarse grater.
4. Fry the onion in vegetable oil.
5. Add carrots, bell peppers to fried onions.
6. Fry for 5 more minutes.
7. Add green peas and half a glass of water.
8. Add salt, pepper and herbs.
9. Close the lid and simmer for another 5 minutes.

Gravy for mashed potatoes with sausage is ready.

Gravy for mashed potatoes with chicken

Curry powder goes very well with chicken. The gravy is flavorful and delicious.

Servings: 3

*Chicken - 300 gr.

* Curry powder - two pinches.

* Vegetable oil - 4 tablespoons.

* Flour - 100 gr.

* Soy sauce - 50 gr.

* Salt to taste.

* Water - 0.5 cups.

Cooking:

1. Cut the chicken into pieces.
2. Marinate chicken with curry powder and soy sauce.
3. Marinate chicken for 30 minutes.
4. Roll chicken in flour.
5. Fry chicken pieces in vegetable oil in a pan on both sides.
6. Pour hot water over and simmer for 10 minutes.

The gravy for mashed potatoes with chicken is ready.

Gravy for mashed potatoes with tomato paste

The gravy is very simple and unpretentious, but the taste of tomatoes is incomparable. The sourness inherent in this dish is always liked by everyone.

Servings: 3

• Onion - 2 pieces.
• Carrots - 1 piece.
• Bulgarian pepper - 1 piece.
• Water - 0.5 cups
• Vegetable oil - 2 tbsp. spoons.
• Flour - 1 tbsp. spoon.
• Tomato paste - 1 tbsp. spoon.
• Butter - 10 gr.
• Salt and herbs.

Cooking:

1. Fry a coarsely chopped onion in vegetable oil.
2. Add chopped carrots and bell peppers.
3. Add tomato paste.
4. When the fat is stained with tomato paste, pour water.
5. Add flour.
6. Stir, add salt and herbs.

Gravy for mashed potatoes with tomato paste is ready.

Video recipe:

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• 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.

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"