Recipes for sauces and gravy for cutlets with tomato paste

Simple and quick recipe

Ingredients

• tomato paste – 30 grams;
• one head of onion;
• 3 garlic cloves;
• 2 large spoons of flour;
• one carrot;
• 220 ml water;
• a pinch of ground black pepper;
• a little salt;
• vegetable oil;
• seasonings at your discretion.

It will take about half an hour to prepare, the calorie content per 100 grams will be 110 kcal.

Preparation

1. Peel the onion and chop it into small cubes;
2. We wash the carrots, remove dirt and skins. Grind into coarse chips with a grater;
3. Add a little vegetable oil to the frying pan, place it on the fire and heat it up;
4. Pour onion pieces into heated oil, fry, stirring occasionally;
5. After the onion turns golden brown, add carrots to it;
6. Peel the skin from the garlic cloves and cut them into slices;
7. Add garlic to vegetables and stir;
8. Add some salt and mix everything;
9. Next, add tomato paste to the vegetables and season with spices;
10. Mix everything well, while slowly adding flour;
11. After the consistency becomes thick, add water to it until the desired thickness is formed;
12. Simmer for about 5 more minutes and remove from heat.

Tomato sauce - Italian classic

Italian chefs are recognized masters in preparing tomato sauces. Tomatoes have long been used in Italian cuisine; they are used to make a variety of dishes, but the most popular are sauces made from this bright and aromatic vegetable. Let's take on board the virtuoso skills of magicians from Italy and try to prepare a domestic version of tomato sauce for cutlets with a spicy note, so beloved by Italians.

To prepare the sauce you need to take:

• fresh tomatoes - 5-7 medium-sized fruits;
• garlic – 3 large or medium cloves (depend on your family’s preferences);
• hot pepper – 3 grams or a small pinch;
• olive oil – 3 tbsp. spoons;
• sugar - to taste;
• ground red and black pepper - to taste;
• oregano - half a teaspoon.

Special mention should be made about oregano. This plant has a warm, bitter taste and is classified as a spicy seasoning. If you pay attention to the ingredients of our sauce, there are already enough spicy foods in it, so be careful with oregano. However, Italian varieties of oregano give the dish a unique aroma, so local chefs use it with pleasure. Oregano gives tomato sauce a special flavor.

Let's move on to preparing the gravy:

1. Place the frying pan on the fire, pour oil, heat it up.
2. Peel the garlic and chop it well.
3. Add garlic and all the prepared peppers to the heated oil. Fry for about a minute, then remove them from the pan.
4. In the oil remaining after frying the pepper and garlic, fry the tomatoes cut into small pieces.
5. Return the garlic and pepper to the tomatoes and simmer for about 10 minutes. Add oregano and sugar. Remove from heat.
6. Grind the resulting mass through a sieve. The sauce is ready.

If the consistency of the sauce is too thick, you can dilute it with meat or vegetable broth.

Gravy for meat cutlets with sour cream

Photo: Shutterstock

Ingredients

• 100 grams of sour cream;
• ½ cup cream;
• 300 ml vegetable broth;
• 70 grams of flour;
• 50 gram piece of butter;
• a little salt;
• a pinch of white pepper.

It will take about 20 minutes to prepare, calorie content per 100 grams is 130 kcal.

Option with sour cream

• Cooking time: 45 minutes.
• Number of servings: 5 persons.
• 98 Kcal per 100 g.
• Difficulty of preparation: easy.

The most delicate tasting gravy is made from sour cream mixed with cream. You can choose their fat content at your discretion (for a dietary option it is better to take less fatty ones). If there is no cream, then you can use regular milk, but then the sauce will be more liquid. A tablespoon of flour will help thicken it.

Ingredients:

• cream – 0.5 tbsp;
• vegetable broth or water – 300 ml;
• sour cream – 100 g;
• white pepper - a pinch;
• flour – 70 g;
• butter – 50 g;
• salt - to taste.

Cooking method:

1. Pour the cream into a container and place it in a water bath to warm up.
2. Mix them with the broth, add sour cream, stir.
3. Season with salt and white pepper.
4. Heat oil in a frying pan.
5. Fry the flour on it until light brown.
6. Pour the flour mixture into the sauce, stir thoroughly so that there are no lumps.

Preparation

1. First of all, place the container with the cream in a steam bath to warm it up;
2. For cooking, you can use both vegetable and meat broth, but if you don’t have it, then plain water will do. Place the cream in the broth and stir;
3. Next, add sour cream to the cream mixture and stir;
4. Season everything with white pepper, stir well;
5. Place the frying pan on gas and heat it up;
6. Place a piece of butter on the hot surface of the frying pan and melt;
7. Add flour to butter and mix;
8. Once the flour begins to brown a little, remove everything from the heat;
9. Place the prepared flour mixture with butter into the creamy sauce, stir thoroughly so that no lumps form.

This sauce is suitable for both fried products and cutlets cooked in the oven. This sauce can be poured over the cutlets during the cooking process.

How to make mushroom gravy for cutlets

Photo: Shutterstock

Ingredients

• half a kilogram of porcini mushrooms (champignons);
• one onion;
• one and a half glasses of cream with a fat content of 33%;
• a little salt;
• spices as desired;
• vegetable oil.

We will cook for about 30 minutes, the calorie content of the dish will ultimately be 115 kcal per 100 grams.

Preparation

1. The first thing you need to do is wash the champignons from dirt, clean them;
2. Place the mushrooms in a saucepan, add water and place on the fire;
3. Add some salt to the mushrooms and leave to boil until boiling. After the water boils, reduce the heat and leave to simmer for 20 minutes;
4. Place the mushrooms in a colander and let stand until all the liquid drains;
5. Next, cut the mushrooms into small slices or slices;
6. Peel the onion, cut the head into thin half rings;
7. Place a deep frying pan on the stove, add oil and heat it up;
8. Add onion to hot oil and sauté until golden brown;
9. Next, add mushroom slices to the onion, mix and continue frying for about 10 minutes;
10. Then we transfer all the components into a blender container and grind until they have a uniform structure;
11. Place the ground ingredients back into the frying pan;
12. Fill everything with cream, add a little salt and seasonings;
13. Leave everything to simmer over low heat for 10 minutes.

How to make creamy gravy for cutlets

Photo: Shutterstock

Ingredients

• a glass of cream with a fat content of 10-20%;
• 1 large spoon of flour;
• onion – 1 head;
• 4 large spoons of white wine;
• 100 gram slice of cheese;
• glass of water;
• a piece of butter.

It will take us about 30 minutes to prepare, the calorie content per 100 grams is 110 kcal.

Preparation

1. To begin with, remove the skin from the onion and chop it into small cubes;
2. Place a frying pan on the fire and heat it up;
3. Place butter on the surface of the frying pan and melt;
4. Add chopped onion to the butter, mix and fry for a few minutes;
5. Add the flour slowly, while stirring everything;
6. Next, pour in the cream, stir so that no lumps form;
7. After 5 minutes, pour in the wine and leave to cook for another 5-7 minutes;
8. Season with salt and spices;
9. Next, place the cutlets in the gravy and leave to simmer;
10. Grind a slice of cheese with a grater into small chips;
11. About 5 minutes before the cutlets are ready, place the cheese on top and cover with a lid. Leave to simmer until the cheese melts.

Gravy without flour

You can prepare gravy for cutlets without flour.

Ingredients:

• mayonnaise (120 g);
• cream (120 ml);
• hard cheese (it is better to take Parmesan, but other varieties are also suitable, 120 g);
• mustard (three spoons);
• salt;
• pepper mixture.

Pour the cream into a saucepan and bring it to a boil. Then add mayonnaise and mix the mass. Grind the cheese and put it in the gravy. Stir until the cheese shavings are completely melted. At the very end, add salt, a mixture of peppers and mustard. The finished sauce resembles the famous Bechamel sauce. It gives ordinary cutlets a more refined taste.

Gravy with tomato paste for cutlets

Photo: Shutterstock

Ingredients

• half a liter of meat broth;
• 2 large spoons of tomato paste;
• 3 large spoons of flour;
• 120 ml sour cream with medium fat content;
• a little salt;
• seasonings at your discretion;
• vegetable oil.

Cooking will take approximately 20 minutes, calorie content per 100 grams is 90 kcal.

Sauce recipe for fish cutlets

Cooking time: 20 minutes. We will need: a small bowl. Servings: 8 pcs.

Ingredients

• mayonnaise – 300 grams;
• dill – 1.5 tablespoons;
• sugar – 10 grams;

• pickled cucumbers – 4 pieces;
• lemon juice – 1.5 teaspoons;
• salt, seasoning for fish.

Cooking process

1. Place the mayonnaise in a bowl and add lemon juice to it.
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2. Add salt, sugar and fish seasoning.
3. Cut the pickled cucumbers very finely.

4. Finely chop the dill with a knife.

5. Add cucumbers and dill to mayonnaise. Mix.

Preparation

1. Divide the broth into two parts. Heat one part until hot;
2. Pour flour into the cool part, stir everything until smooth;
3. Next, pour in sour cream and stir until smooth;
4. Place tomato paste in the second part. Stir and put on fire. Bring to a boil;
5. Then pour the broth with sour cream and flour into the tomato mixture in parts;
6. At the same time, constantly mix everything;
7. Boil everything over low heat until a thick, uniform gravy with tomato is formed.

Cutlets with gravy: cooking

You need to start with the gravy:

• Peel and wash the onions and carrots.
• Finely chop the onion.
• Grate the carrots on a coarse grater.
• Put butter in a frying pan and add vegetable oil, heat it up.
• Place the onion in a frying pan and fry until translucent.
• Then add the carrots to the pan and fry along with the onions for a minute.
• Then add flour, mix and fry.
• Add tomato paste and add cold water or prepared meat broth. Stir well with a whisk to avoid lumps.
• Salt, pepper, add bay leaf and paprika. Simmer, stirring occasionally, over low heat for about ten minutes.
• Pour the prepared gravy into a deep bowl.
• Grind with an immersion blender until smooth.

Now we need to start making cutlets:

• Peel the onion and garlic and chop in a blender.
• Place the minced meat in a deep bowl and add onion and garlic to it.
• Beat the egg into the same bowl, add sour cream and semolina.
• Add salt, pepper and mix well with your hands and beat a little.
• Grease a baking tray with vegetable oil.
• Wet your hands in cold water and form into cutlets and roll in breadcrumbs.
• Preheat the oven to two hundred degrees.
• Place the cutlets on a baking sheet and place in the oven for a quarter of an hour.
• As soon as the cutlets set, take them out and pour the prepared gravy over them. Then put it back in the oven for another quarter of an hour.
• After the required time has passed, remove the cutlets and place on serving plates. Top with gravy.
• Serve the cutlets with some side dish, such as mashed potatoes.

Cutlets with gravy prepared in this way turn out very soft, juicy and tender. The gravy is saturated with the smell of the cutlets and turns out rich and tasty.

Delicious gravy for fish cutlets

Photo: Shutterstock

Ingredients

• 3 yolks;
• 170 ml water;
• 40 gram slice of butter;
• a little salt;
• seasonings at your discretion.

It will take 30 minutes to cook, the calorie content will be 80 kcal.

Mushroom sauce

A delicious gravy for cutlets can be prepared with mushrooms.

Ingredients:

• champignons (320 g);
• butter (3 tbsp);
• full fat milk (950 g);
• flour (2 tbsp);
• greenery;
• onion;
• pepper;
• salt.

Peel the onion and chop finely. To prepare the gravy, you need to take pickled mushrooms. If the champignons are whole, then they need to be cut into slices. Heat the butter in a saucepan. Fry the onion on it until golden brown. Then add the champignons and cook for three minutes. Then add flour to the gravy and mix it. Add milk there and cook until the mass thickens. At the end, add pepper, herbs and salt.

Preparation

1. Break three eggs, separate the whites and yolks. Place the yolks in a container;
2. Pour cold water into the yolks;
3. Add salt and seasoning to the ingredients and start whisking everything;
4. Beating should be vigorous. You can use a whisk or mixer to beat;
5. Place a container of larger diameter water on the fire and place a cup with all the ingredients on it. Prepare the sauce in a steam bath;
6. During cooking, stir the mixture with a whisk;
7. Separately, melt the butter;
8. Pour oil into the sauce in a thin stream, mix well;
9. Once the sauce begins to boil, you can remove it from the heat;
10. After this, you can pour this mixture over the fish cutlets and serve.

Creamy gravy

Creamy sauce can be a great addition to fish cutlets. Its delicate taste and piquant aroma with notes of oregano, lemon zest and nutmeg will not leave anyone indifferent. The gravy can be served separately or baked together with fish cutlets in the oven.

Ingredients:

• cream (120 g);
• the same amount of hot water;
• 1 tbsp. l. flour;
• 1 tbsp. l. oils;
• nutmeg;
• lemon;
• salt;
• oregano.

Fry the flour in a frying pan with added oil. Then add the zest of half a lemon and a tablespoon of fresh lemon juice. Mix the mixture and pour the cream into it. Simmer the gravy over low heat for five minutes. At the very end, add spices, oregano and salt. The gravy for fish cutlets is ready.

Cheese sauce

Photo: Shutterstock

Ingredients

• 2 small processed cheeses;
• 1 small spoon with a heap of dried herbs (parsley, dill, oregano);
• 100 grams of celery;
• 2 large spoons of flour;
• 2 small glasses of water;
• 50 gram piece of butter;
• a quarter of a chili pepper;
• a pinch of ground black pepper;
• a little salt.

It will take about 30 minutes to cook and the calorie content will be approximately 120 kcal.

Ketchup and sour cream sauce

This recipe for making gravy for cutlets is simple. To bring it to life you will need sour cream and ketchup.

Ingredients:

• ketchup (230 g);
• sour cream (130 g);
• glass of water;
• flour (2 tbsp);
• seasonings;
• salt.

Place flour on the bottom of the saucepan and fry it a little. Gradually slowly add water, stirring the mixture so that there are no lumps. Add tomato ketchup (choose ketchup to your taste - mild or spicy) and sour cream into the thickened mixture. For cooking, you can use homemade tomato preparations, the dish will turn out even more delicious. Mix the gravy well and add spices and salt.

Preparation

1. First you need to grate the processed cheese or cut it into small pieces;
2. Rinse the celery and grate it on a fine grater;
3. Cut a piece of hot chili pepper into thin rings;
4. Place the butter on a frying pan, put it on the fire and heat until completely melted;
5. Place grated celery and slices of hot pepper in oil and fry;
6. We add salt and season everything with spices;
7. Next, slowly add the flour in parts, while stirring;
8. Add dried herbs and mix thoroughly. Fry for 5 minutes;
9. Fill everything with water and bring to a boil;
10. Then gradually lay out the pieces of processed cheese, while constantly stirring everything;
11. Let the sauce simmer until the cheese is completely melted;
12. Next, close the lid and let stand for 5 minutes;
13. After this, serve with cutlets.

Gravy like in kindergarten

Photo: DELFI

Ingredients

• 3 large spoons of thick tomato paste;
• 2 large spoons of flour;
• a glass of any broth or water;
• a little salt;
• vegetable oil;
• spices at your discretion.

We will cook for about 20 minutes, calorie content per 100 grams is 80 kcal.

Preparation

1. Add a little vegetable oil to the frying pan, put it on the fire and heat it up;
2. Add flour to oil, mix and fry until golden;
3. Next, add tomato paste, stir and fry;
4. In a separate container, you need to heat the water or broth until hot;
5. After this, pour the broth in a thin stream into the frying pan with the flour and tomato;
6. Stir everything thoroughly, being sure to break up any lumps;
7. After this, add some salt and season with spices;
8. Simmer over low heat for another 5-7 minutes and remove from the stove.

Vegetable sauce for cutlets with herbs

Ingredients:

• Champignons – 200 grams.
• Onions – 2 pieces
• Carrots – 1 large piece.
• Garlic – 5 cloves.
• Hot pepper – 1 piece, small.
• Dill, basil, parsley - half a bunch each.
• Flour – 3 tablespoons.
• Broth – 1 cup (boiling water is also possible).
• Spices and seasonings to taste.

Preparation:

Wash the vegetables and chop them finely, almost shredded. Heat the oil in a frying pan and fry the garlic for a few minutes, then add the onion, cover with a lid and sauté. After a few minutes, add the carrots and stir. After another 10 minutes, add the mushrooms and peppers, stir and let the vegetables fry for another 20 minutes over low heat.

Fry the flour separately, add to the vegetables, stir and get rid of lumps. Then pour in water or broth, stir and let simmer for about 20 minutes. Now you can add seasonings and spices, stir. Chop the greens and add to the gravy after another 10 minutes. Cover with a lid and simmer until the mixture is completely softened.