What can you make gravy from? Seven best recipes for making gravy for side dishes! Appetizing gravy with orange juice and herbs

In cooking, gravy is often used, which is a sauce that is used to add flavor, enhance taste and to enhance the main dish. There are a huge number of recipes for making gravy.

The simplest and most well-known to many housewives is gravy using flour. We will tell you step by step how to properly prepare gravy with flour and other ingredients in the article.

1. Take a small saucepan, add a little milk to it, which needs to be diluted 1/3 with water. Bring to a boil over low heat, add salt, butter and spices of your choice. In a separate plate, stir 1 tablespoon of water in a small amount of water until the consistency is homogeneous so that there are no lumps. Slowly pour the resulting mixture into the gravy, place the pan on low heat and simmer until it thickens. Some housewives replace milk with sour cream, and the proportions of the components can be chosen at your discretion. Some people like a thinner gravy, while others like it thicker. You can make a delicious tomato sauce by adding a little tomato paste or fresh tomatoes.
2. To prepare the gravy, you can use another method - take a frying pan, pour vegetable oil into it, add a tablespoon of flour from it and fry over low heat. Add sour cream to the mixture and mix well. Now add water or a little meat broth and bring the gravy to a boil. Then salt and pepper to taste and add tomato paste.
3. If you prefer mild, creamy flavors, you can use the following gravy recipe. Take 500 cm of cream and stir 2 tbsp in it. flour. Pour the resulting mixture into a cold frying pan - it should have high edges so that the gravy does not boil away during stewing. Turn on the heat and gradually heat the frying pan. We take about 200 grams of cheese and grate it, then add it to the gravy. We also send 2 cloves of finely chopped garlic there. The sauce should simmer with continuous stirring until the cheese is completely dissolved.
4. You can prepare gravy with herbs and vegetables. To do this, fry the onion in a frying pan until caramel-colored, add carrots to it and fry until the oil turns orange. Now add finely chopped tomatoes and simmer until done. We dilute a tablespoon of flour in half a glass of water and add it to the prepared gravy, boil it and add finely chopped herbs and spices. You can stew pork or beef in the resulting gravy.

How to properly prepare gravy with flour, using mushrooms or meat, which goes well with many dishes? Fish, potatoes, spaghetti, pasta or porridge can be enhanced with such a hearty and tasty gravy. It not only gives incredible taste, but also makes the dish juicy.

Ingredients for making gravy

1. One carrot.
2. 800-1000 ml of broth.
3. A couple of tablespoons of sour cream.
4. 1 medium onion.
5. 1-1.5 tbsp. tomato paste.
6. Seasonings are at your discretion.
7. Salt.
8. Sunflower oil.
9. Greenery.
10. 2 tablespoons flour.

Gravy recipe

Chop the onion into small cubes and grate the carrots on a coarse grater. Fry vegetables in vegetable oil.

Add sour cream and tomato paste, and then pour in the broth.

In another frying pan, you need to fry the flour in advance until it has a caramel color, and then cool it. Now add the flour to half a glass of cold water and pour the resulting mixture in a thin stream, slowly, into the broth. Do not forget to continuously stir the gravy until it thickens completely, and make sure that it does not burn.

Add salt to taste, finely chopped herbs and seasonings, simmer over low heat for about 10 minutes. If you like garlic, you can add it at the end.

Important! To avoid burning of the gravy, it is recommended to use dishes with a thick bottom. To prevent lumps from forming from the flour, it must be fried in a frying pan until creamy.

If you prepare gravy with mushrooms (can be used in

Tip #3. How to prepare aromatic gravy for cutlets, meatballs and meatballs

Any gravy will make your dish juicy, appetizing and nutritious. It is suitable as an additive not only for fish, meat, chicken, liver, but also goes well with a simple side dish in the form of porridge, spaghetti or potatoes.

As you already understand, flour is needed to thicken the gravy, and herbs, garlic, spices, and herbs are used to improve the taste. Remember that the main purpose of gravy is to enhance the taste of the dish, but not to overwhelm it.

How to cook:

1. For cutlets and other minced meat dishes, standard white sauce is ideal. To do this, you need to melt the butter in a frying pan and add a tablespoon of flour to it - you need to sauté until it turns yellowish. Heat over low heat until the gravy thickens. To avoid lumps, you need to stir the sauce thoroughly. After this, add spices and herbs. You can enhance the taste of the gravy with sautéed vegetables: grated carrots, bell peppers, finely chopped onions.
2. There is another interesting recipe for making gravy. If, after cooking meat or chicken in the oven, there is any rendered fat and liquid remaining, this will be an excellent base for gravy. You need to carefully scrape off what remains on the baking sheet with a spatula, pour in a couple of glasses of warm water and mix well. Carefully pour the mixture into a thick-bottomed bowl or frying pan. Take ¼ cup of flour and stir it in cold water - you should get the consistency of liquid sour cream. It is convenient to beat the mixture with a blender, and then the gravy will be without a single lump. Now you need to pour the diluted flour into the frying pan and mix well. All that remains is to bring it to a boil and until it thickens, stirring constantly so that it does not burn. Season with salt and spices, add herbs and garlic to your liking. The gravy is ready.
3. There is a very tasty sauce made from vegetables and mushrooms that will enhance the taste of buckwheat porridge or pasta. Take a couple of onions, chop finely and sauté in sunflower oil until golden brown. Grate the carrots on a coarse grater and place in a frying pan. We chop the mushrooms and you can take chanterelles, champignons or oyster mushrooms. Stew together with vegetables. Place the finely chopped tomatoes in a frying pan and simmer until tender for about 15 minutes. While the gravy is preparing, you need to dilute ¼ cup of flour in cold water to make it look like sour cream and beat with a blender so that there are no lumps. Carefully pour the mixture into the frying pan with the gravy, stirring constantly. Simmer for another 5-7 minutes, then add salt, spices, and herbs. Delicious gravy is ready.
4. If you are preparing meatballs or meatballs, then the gravy can be prepared in the same frying pan with them. About 15 minutes before the meatballs are ready, take ¼ cup of flour and stir in cold water until it reaches the consistency of sour cream. Add a little cream or sour cream and mix well. Salt, pepper and pour the mixture over the meatballs - now all that remains is to simmer the gravy with the lid closed for about 15 minutes on low heat.

We invite you to find out a delicious recipe for making meat gravy with vegetables, which will take very little time to prepare. It can be served with your favorite side dishes: potatoes, spaghetti, any porridge.

The recipe is interesting because the ingredients of the gravy can be varied according to your taste preferences.

Ingredients for making meat and vegetable gravy

1. 400-500 grams of meat (you can take pork, beef, veal, chicken fillet).
2. 50-70 grams of tomato paste or ketchup. During the summer months, you can use peeled tomatoes.
3. 150-200 grams of sour cream.
4. A couple of bell peppers.
5. 1 carrot.
6. 1 large onion.
7. Vegetable oil for frying.
8. Salt and spices to taste.
9. A few cloves of garlic.
10. Greenery.

Scheme for preparing meat gravy with vegetables

• First, let's prepare the ingredients. Peel the vegetables and cut them as you like - into cubes or strips. We recommend cutting the bell pepper into larger pieces so that its flavor in the dish is more pronounced, if you like it. Finely chop the garlic and herbs. Carrots can be chopped or grated on a coarse grater.
• Heat the sunflower oil in a frying pan and first add the onion, saute it until transparent, then the carrots and bell pepper. Instead of tomato paste, feel free to use fresh tomatoes. Pour boiling water over the tomatoes to remove the skin easily. Chop the tomatoes with a knife or in a blender and simmer with the vegetables. You can safely experiment with your favorite vegetables, adding them at your discretion. Green beans, zucchini, cauliflower - add vegetables to your taste and come up with special gravy recipes. Onions, bell peppers and green beans go well with chicken fillet. Pork goes well with carrots, onions, peppers, and tomatoes.
• While the vegetables are stewing, let's start with the meat. We wash the pork, cut it into plates, beat it with a hammer and cut it into small oblong pieces. Now we add the meat to the vegetables and simmer until done.
• Add a little water and sour cream to the pan and continue simmering, stirring the ingredients occasionally. Salt, pepper and cook for 15-20 minutes.
• At the end, we season the gravy with garlic and herbs and we have a fragrant, hearty, thick gravy that goes perfectly with potatoes, rice, buckwheat, millet, and pasta. Chicken gravy goes well with pasta, potatoes, rice, and oatmeal.

Important! It is important to fry the bell pepper well with the vegetables so that it does not crunch in the finished gravy. You should also beat the meat well so that it is tender and soft and cooks quickly.

The gravy is ideal for main courses, and can be prepared in different ways.

We have already talked about thinner gravy options, and now we propose to find out a more satisfying dish due to its thickness.

Ingredients for preparing thick gravy with meat

1. 400-500 grams of pork.
2. 2 tablespoons flour.
3. 200-250 grams of pork.
4. A tablespoon of tomato paste.
5. A few cloves of garlic.
6. Sunflower oil for frying.
7. Salt pepper. Spices to taste.
8. Greenery.

Technology for preparing thick gravy with meat

1. Let's take care of the meat first. It needs to be washed under running water, cut into plates, thoroughly beaten with a hammer and cut into small oblong pieces. You can beat already chopped meat, but this procedure will take more time.
2. Pour vegetable oil into a frying pan, heat it well and send the prepared pork there. Add your favorite spices to it. It is not recommended to salt the meat at the beginning of frying, as it will lose a lot of cell juice and become tough.
3. Place a mixture of sour cream and tomato paste in a saucer, add water and flour - all this can be blended with a blender so that there are no lumps from the flour. Water can be safely replaced with meat broth. Salt and pepper.
4. We send the finished mixture to the meat, mix well, close the lid, reduce the heat and simmer over low heat. It is important to stir the gravy frequently to determine the degree of thickening and prevent burning.
5. Cook the dish for about 15 minutes, season with garlic, herbs and bring to taste. Serve the gravy with rice, buckwheat, pasta, potatoes, and vegetable stew. Mashed potatoes are perfect too.

Important! If you don’t have tomato paste at home, you can safely replace it with fresh tomatoes or ketchup, which you always have in the refrigerator.

If there is no sour cream, then a couple of spoons of mayonnaise will also work.

Any gravy will perfectly complement your favorite food. If we talk about main courses, the gravy goes perfectly with fish, meat, chicken, liver, seafood, and cereals. With gravy you can diversify your usual diet and come up with interesting combinations. It can be prepared from a wide variety of products that you always have on hand at home. You can find a huge number of gravy recipes, and they differ from sauces in that they are served along with the main dish.

We invite you to find out the most popular gravies that will make your favorite dishes more filling, aromatic and tasty.

This gravy can be served with rice, oatmeal, mashed potatoes, buckwheat, and pasta. Mushrooms should be washed well in running water to remove impurities and dirt. If the mushrooms are dried, then they are pre-soaked in water and boiled. For fresh champignons and oyster mushrooms, these steps do not need to be performed. Cut the mushrooms into plastic pieces and the onions into cubes or half rings.

Add a slice of butter to a hot frying pan, melt and add the onion. When it turns caramel color, add the mushrooms - now fry everything for about 10 minutes. Sprinkle the dish with a tablespoon of sifted flour (you can directly from the sieve over the frying pan - this way there will be no lumps), add a little cream or sour cream and simmer for a few more minutes. Salt, pepper, adjust to taste. Season the porridge or mashed potatoes with gravy, sprinkle with herbs and serve.

Potato gravy

For lovers of fish dishes, potato gravy is perfect. Take a thick-bottomed dish (cauldron, stewpan), pour vegetable oil into it and heat it. Add a teaspoon of cumin and cook until slightly darkened.

Place the peeled and chopped potatoes into a saucepan, add a pinch of turmeric and red hot pepper, then fry for about 10 minutes. Now you need to add water, add salt and after boiling, simmer for 15 minutes. You need enough water to cover the potatoes a little. Next, add a little fermented baked milk, a pinch of coriander and simmer until done. When the dish is ready, it needs to be seasoned with finely chopped pickled cucumber.

Vegetable gravy goes well with any pasta. It also goes well with all types of meat. For this gravy, peel and chop the onion, fry it in vegetable oil until transparent. Pour boiling water over the tomatoes and remove the skin, then grind them in a blender and send them to the vegetables.

You can use tomato juice instead of tomatoes. Add your favorite herbs and spices to the gravy. Turmeric, basil, and oregano go well with vegetables. When the gravy is ready, add a little cream and simmer a little more. For those on a diet, cream may not be added.

Yesterday's porridge or pasta will go well with this gravy, and you won't notice any differences from a freshly prepared side dish. In the summer months, you can safely experiment with seasonal vegetables, inventing new combinations. And you can easily discover a new recipe for delicious gravy.

Gravy for meat

How to properly prepare gravy with flour? You need fresh vegetables to make a delicious gravy for your meat. Heat a frying pan, pour oil and fry the chopped pieces of meat. In another saucepan, heat the butter and sauté the onions and carrots in it. You can add bell pepper cut into strips. After 5-7 minutes, add finely chopped tomatoes, peeled.

When the vegetables are almost ready, add a couple of tablespoons of pre-sifted flour. Mix the mixture well and add a glass of water. When the vegetable gravy boils, put the fried meat into it and cook the gravy for about 35 minutes. At the end, we bring the gravy to taste with spices, add some salt and add a few cloves of chopped garlic to give the dish spiciness and an incredible aroma. If you like spicy food, you can add a little chili pepper to the dish. It is recommended to serve the dish hot, sprinkled with herbs.

How to make meat gravy

Products for meat gravy
Beef or veal - 300 grams
Onions - 1 head
Carrots - 1 piece
Flour - 1 tablespoon

Salt and ground black pepper - to taste

How to make meat gravy
Thaw the meat, if frozen, wash and dry, cut into cubes 1 centimeter sides. Heat the pan over medium heat, pour in 1 tablespoon of oil, add the meat and fry for 7 minutes until crusty. Then reduce the heat, pour in 200 milliliters of water, bring to a boil and cook for half an hour under the lid.
Peel the onion and chop finely. Peel the carrots and grate them on a coarse grater. Heat a frying pan over medium heat, pour 2 tablespoons of oil, add the onion, fry it for 5 minutes. Then add grated carrots and fry for another 5 minutes over medium heat. Add the fried onions and carrots to the pan with the meat, add salt and pepper (to taste) and cook everything together for another 1 hour. At the end of cooking, add flour diluted in half a glass of water, pour into the gravy and stir. Cook for another 10 minutes.
Meat sauce goes well with side dishes of buckwheat, rice, pasta, and noodles.

How to cook minced meat gravy

Products for gravy
Minced meat (pork, beef or a mixture of both) or poultry - half a kilo
Onions - 1 head
Garlic - 2 cloves
Tomato paste - 1 tablespoon
Water - 2 glasses
Salt and pepper - to taste
Laurel - 2 leaves
Vegetable oil - 3 tablespoons
Flour - 2 tablespoons

How to make minced meat gravy
Peel the onion and chop finely. Minced meat, if frozen, defrost and drain excess liquid. Heat a frying pan, pour 1 tablespoon of oil. Add the onion and fry it for 5 minutes over medium heat. Then add the minced meat, chop it in a frying pan and fry for another 5 minutes, stirring. Add 1 tablespoon of tomato paste and simmer for another 5 minutes, covered.
Place 2 tablespoons of flour in a frying pan, pour in 2 cups of water, add salt and pepper, bay leaves; mix well. Peel the garlic and finely chop or chop using a garlic press, add to the frying pan.
Reduce heat and simmer the gravy, stirring constantly, for 10 minutes.
Minced meat sauce goes well with spaghetti and rice.

How to make liver gravy

Beef or pork liver - half a kilo
Carrots - 1 piece
Onions - 1 head
Sour cream 10% fat (or mayonnaise) - 300 grams
Flour - 2 tablespoons
Parsley - 1 small bunch
Vegetable oil - 1 tablespoon

How to make liver gravy
Peel the onion and chop finely. Peel the carrots and grate on a coarse grater. Wash the liver, dry it, place it on a board and cut into small strips, removing the veins. Dip the liver in flour.
Heat a saucepan, pour in 1 tablespoon of oil, add the liver and fry it over low heat for 20 minutes, stirring constantly. Add salt and pepper to the gravy and stir. Wash the parsley, dry and finely chop. When serving the gravy, sprinkle parsley on top.

Liver gravy goes well with

Meat gravy is the basis for which the recipe should be included in the cookbook of every self-respecting housewife.

And although it’s unlikely that you can count all the cooking methods, you need to know at least a few of them.

Gravy can be an excellent addition to any dish, be it regular pasta or porridge.

Choosing the right meat

It is very important not to make a mistake in choosing meat.

Some inexperienced cooks are surprised when a dish seems to be prepared exactly as described in the recipe, but in reality the taste is not at all what we would like.

Therefore, you need to know a few points to choose excellent meat:

1. Hardness. When purchasing, lightly press the flesh with your finger. If the surface quickly levels out, it is most likely fresh. If a dent remains, it is better to avoid this piece.
2. Smell. If there is even a small amount of unpleasant odor, this is not what you need. Fresh meat should have a pleasant, not at all pungent smell.
3. Dryness. Under no circumstances should the meat have any coating on it, much less mucus. Prefer pulp that is dry to the touch.

Gravy with meat “Classic”

The recipe for this gravy is surprisingly simple and does not require any culinary sophistication.

However, once you cook it, you will understand how necessary such a dish was for your table.

This sauce will go with any side dish you can think of.

Cooking should begin with processing the meat.

Wash it thoroughly and cut into small cubes.

Then heat a frying pan with oil and put these cubes in it.

Fry well, until almost completely cooked, and not just golden brown.

While the meat is frying, you can take care of the onions and carrots.

Wash the vegetables, chop the onion with a knife, and grate the carrots on a grater of a size convenient for you.

When the meat is almost ready, add already chopped onions and grated carrots to the pan.

Fry all the ingredients together for a few more minutes.

Here it is important to make quick and precise movements so that unnecessary lumps do not form.

Add flour and tomato paste and mix thoroughly again.

Add as much salt and pepper as you need, add a little water, stir again and cover tightly.

It is advisable that the gravy simmer for 20 minutes over low heat.

It is important to stir from time to time so that nothing sticks to the bottom or burns.

After the time has passed, the sauce is ready to serve.

Bon appetit!

Vegetable sauce with meat

A simple and, at the same time, tasty meat gravy is made from ordinary ingredients:

• 0.5 kg of any meat;
• 1 medium onion;
• 1 bell pepper;
• 2 tbsp. spoons of flour;
• 3 tbsp. spoons of butter;
• 5 tbsp. spoons of sour cream;
• 2 tbsp. spoons of tomato paste;
• spices (salt, pepper, sugar);
• bunch of dill.

Cut the meat into small pieces and fry thoroughly in a frying pan until a pink crust appears.

Then pour the flour into the frying pan and fry it together.

Wash and cut the onions, carrots and peppers into strips, add to the frying pan and fry for a few minutes.

If necessary, add a small amount of sugar.

Then cover tightly with a lid and simmer for 15-20 minutes over low heat.

Before serving, finely chop the dill and crumble it into the pan.

The aromatic gravy is ready to complement the main dish on the table.

Creamy sauce with chicken and mushrooms

Children especially like this recipe, because the creamy taste that the sauce acquires thanks to sour cream is unique.

So, you will need the following ingredients:

• 0.5 kg chicken fillet;
• a glass of sour cream;
• 1 medium onion;
• 200 grams of champignons (or any other mushrooms);
• 2 tbsp. spoons of flour;
• a bunch of dill or other greens;
• salt, pepper, bay leaf.

You can use not champignons, but any other mushrooms that you like, this will not make the gravy any less attractive.

However, try to take into account the cooking characteristics of each type of mushroom.

The algorithm of actions is not much different from the above-mentioned recipes.

First of all, wash the chicken meat, cut into cubes and place in a heated frying pan (without oil) so that the fillet can release its juices and simmer in this way for 10 minutes.

At this time, chop the mushrooms and onions and place them in the pan with the fillet.

Fry everything in place for another 10-15 minutes (check the readiness of the mushrooms).

Separately prepare the “dressing” for the gravy: fry the flour in another frying pan, adding sour cream and about 100 ml of water.

Wait until the resulting mixture boils and add it to the pan where the chicken and mushrooms are fried.

Salt, pepper, add bay leaf and herbs.

Simmer the creamy gravy for 10 minutes.

This recipe is a great addition to any side dish, especially if it’s pasta or potatoes.

We suggest looking at another cooking option - without mushrooms:

Cooking tips

1. If you use beef as the main ingredient in the meat gravy, cut it into small pieces. This way it will cook faster, and most importantly, it will be softer.
2. If you want to achieve a pleasant golden color from the sauce, do not forget to add carrots to it, at least a small amount.
3. In order to get a thick gravy, you need to add a small amount of wheat flour.
4. If you are on a diet, remove the skin from the chicken. Such fillet will be dietary, full of protein and healthy vitamins that the body needs during weight loss.
5. Try to salt and pepper the gravy a few minutes before the end of cooking. This will preserve the taste of the meat as much as possible.
6. To get tender pulp, soak it in milk for 30 minutes.

Don't know what to feed your loved ones for lunch today? I have an idea!

You can prepare a dessert pie with raspberry jam according to the recipe. It also contains a simple recipe for raspberry jam itself.

And we will offer you ways to make strawberry jam. It’s worth allocating time and money for this berry now so that in winter you can treat yourself to delicious, aromatic jam. Good luck with your preparations!

Preparing gravy is not at all difficult if you have a basic set of products and the desire to improve both your taste buds and your household.

Having prepared meat gravy once, you can be sure that you will not go wrong with such a choice.

Finally, we share with you another interesting recipe for tomato gravy, which is based on minced beef:

When preparing gravy for mashed potatoes, be sure to add flour. It will give it 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

Necessary:
250 g – chicken fillet;

20 g – wheat flour;

2 pcs – onions;

10 g – tomato paste;

50 g – butter;

500 ml – water;

20 ml – vegetable oil;

1 tsp each – salt and spices.

Green mashed potatoes and peas. Watch the video recipe!

How to cook:

Take the chicken fillet, rinse under running water, dry on a paper towel and cut along the grain into small pieces.

Peel the onion and chop it.

Wash the carrots and grate them.

Fry the prepared vegetables in vegetable oil, salt and pepper.

Take another frying pan, add flour to it and fry it until golden brown. Pour a glass of water into it and bring the mixture to a boil. Be sure to stir it to avoid the appearance of lumps.

Pour the resulting flour mixture over the vegetables and set aside.

Melt the butter in a frying pan, place the fillet pieces on it and fry them until cooked.

Then transfer them to the vegetables with the flour mixture and mix everything.

Place the gravy on the fire and simmer for 5-10 minutes, and then serve with mashed potatoes.

Hearty beef gravy

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Necessary:
500 g – beef;
3 tbsp. spoons - tomato paste;

20 g – wheat flour;
4 pcs – onion;

400 ml – water;

1 piece – bay leaf;

salt and spices - to taste.

How to cook:

Take the beef, rinse and cut into small pieces.

Place them in a frying pan, pour vegetable oil into it and fry for 10-15 minutes over medium heat.

Peel and finely chop the onion.

Then add it to the meat and fry until it turns brown.

Then add ketchup, flour, spices, bay leaf, salt and water.

Mix everything and simmer over medium heat for 10 minutes.

Dietary gravy with mushrooms

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The gravy with mushrooms is very tasty. It goes great with mashed potatoes.

Necessary:
400 g – mushrooms;

1 piece – onion;

1 piece – carrots;

3 pcs - tomatoes;

2 cloves – garlic;

10 g – flour;

50 g – butter;

pepper and salt - to taste.

How to cook:

Take fresh mushrooms, wash under running water and chop finely.

Peel the onion and cut into cubes.

Place the frying pan over medium heat and melt the butter in it. Add onions and mushrooms there and fry until half cooked.

During this time, you need to grate the washed carrots, peel and chop the garlic, and then add them to the ingredients in the frying pan.

Then pour boiling water over the tomatoes, peel them and chop them finely.

Place them in a frying pan with the rest of the vegetables and wait until the liquid from the tomatoes has evaporated by half.

Then add flour, spices and salt, and then mix everything thoroughly to obtain a homogeneous consistency.

Serve the prepared gravy with mushrooms over the puree and enjoy the excellent taste of the resulting dish.

Pasta is one of the most popular side dishes. Not only Italians, but also residents of our country adore him. They are served with meat cutlets, vegetables, sausages, cheese, chicken, they are made into a casserole and, of course, served with gravy. There are many variations of it, but today we want to introduce you 10 coolest pasta sauce recipes.

1. Creamy pasta sauce

Ingredients:

• garlic - a few cloves
• a pair of bulbs
• heavy cream or sour cream - 1 cup
• tomatoes - 500 gr
• butter - 1 tbsp.
• sugar - 1 tbsp.
• olive oil
• basil
• dried lemon balm
• salt and pepper

Preparation:

1.Fry chopped garlic in olive oil until golden brown and transfer to a bowl. Fry the chopped onion in the same oil and add chopped tomatoes without skin. Add butter, basil, salt and pepper.

2. After 10-15 minutes, add cream or sour cream and lemon balm. The sauce is ready!

2. Vegetable gravy

Ingredients:

• tomatoes - 400 gr
• onion - 2 pcs.
• tomato paste
• bell pepper
• zucchini
• pumpkin
• celery
• Bay leaf
• basil, rosemary and thyme
• garlic and ground pepper
• olive oil

Preparation:

Cut all the vegetables into cubes of the same size and begin to simmer with oil over low heat, stirring occasionally. After 20-25 minutes, add tomato paste and spices to taste.

3. Cheese sauce

Ingredients:

• flour - 2 tbsp.
• milk - 1 glass
• butter - 50 g
• grated cheese - 200 gr
• vegetable oil
• basil
• salt and pepper (to taste)

Preparation:

1.Fry the flour in vegetable oil until golden brown and pour in the milk, stirring constantly. Bring to a boil.

2. Add grated cheese, seasonings and butter, mix well.

4. Chicken gravy

Ingredients:

• chicken breast - 1 piece
• onion and garlic
• cream or sour cream - 1 cup
• basil
• salt and pepper

Preparation:

1.Cut the breast into strips and fry in a frying pan until golden brown. Add chopped onion and stir.

2. Add 2 tablespoons of flour. When the flour turns caramel color, add a little water and simmer for 15-20 minutes over low heat.

3. Add sour cream or cream, garlic, spices and simmer for a couple more minutes.

5. Chicken and mushroom gravy

Ingredients:

• chicken breast - 1 piece
• onion - 2 pcs.
• champignons – 300 gr
• sour cream
• butter - 2 tbsp.
• vegetable oil
• greenery
• salt and pepper

Preparation:

1.Cut the breast into small pieces and fry in vegetable oil until golden brown. Add chopped onion and cook for 10 minutes.

2. Add chopped champignons and butter. After 5-10 minutes, add sour cream, herbs, salt and pepper to taste.

6. Gravy for chicken pasta with tomatoes

Ingredients:

• 300 g chicken fillet
• onion - 2 pcs.
• tomatoes - 500 gr
• basil, rosemary and oregano
• salt and pepper
• sugar - half a teaspoon
• garlic
• vegetable oil

Preparation:

1.Cut the chicken fillet into small pieces and fry until golden brown, add the chopped onion, stir and simmer for a few minutes.

2. Add crushed peeled tomatoes and a little water.

3. Add salt, pepper, sugar, seasonings and simmer until done.

4. Add chopped garlic and simmer for another 5 minutes.

7. Spinach dip

Ingredients:

• Spinach (fresh or frozen) – 500 g
• olive oil
• butter - 50 g
• cream or sour cream - 1 cup
• basil

Preparation:

1.Finely chop the spinach and simmer a little in a frying pan. Add cream or sour cream, butter and basil.

2. Cook the gravy for 10 minutes.

8. Pork gravy

Ingredients:

• 300-400 g lean pork
• onion - 2-3 pcs.
• carrots - 2 pcs.
• tomato paste
• garlic
• greenery
• salt and pepper
• water or broth

Preparation:

1.Place the chopped pork in the pan and fry until crispy. Add a glass of water or broth, chopped onions and carrots.

2. A couple of minutes before readiness, add tomato paste, garlic and herbs.

9. Beef gravy

Ingredients:

• beef - 300-400 gr
• onion - 2-3 pcs.
• carrots - 2 pcs.
• flour - 2 tbsp.
• meat broth or water
• cream - 1 glass
• garlic and herbs
• salt and pepper

Preparation:

1.Fry chopped beef in vegetable oil until a crust forms. Pour in broth or water, add chopped onions and carrots, simmer over low heat.

2. Fry the flour in another frying pan, add a little water and cream. Season with salt, pepper, stir and pour into the beef. Add chopped herbs and garlic to the gravy.

10. Bolognese pasta with bell pepper

Ingredients:

• 4 tbsp. olive oil
• 3 onions
• 3 cloves of garlic
• 250 g smoked bacon
• 1 kg minced beef
• 3 bell peppers
• 350 ml red wine
• 375 ml milk
• 3 cans of canned tomatoes, 400 ml each
• 3 tbsp. Sahara
• salt and pepper
• 3 tbsp. oregano
• 750 g pasta
• 100 g grated parmesan

Preparation:

1.Fry chopped onion, garlic and bacon over medium heat. Add minced meat and cook for 5 minutes. Add the chopped peppers and cook for another 5 minutes.

2. Add red wine and cook until half the wine has evaporated. Add salt and pepper.

3. Add milk, chopped tomatoes, sugar and oregano. Cover with a lid and cook for an hour on low heat.

4. Cook the pasta, add olive oil and black pepper. Pour over the sauce and sprinkle with Parmesan cheese.

Bon appetit!