How to make gravy: for the main meat dish and side dish, culinary secrets

Vegetable sauce for cutlets

Delicious juicy minced meat cutlets are simply unthinkable without aromatic gravy. Without it, the cutlets seem dry and not tasty. And if you cook it on a tomato base with vegetables or make it creamy with cheese and mushrooms. Meat cutlets will acquire a different taste, will be juicy and soft.

Ingredients:

flour - 3 tablespoons;
fresh mushrooms (champignons, oyster mushrooms, any forest mushrooms) – 200 grams;
carrots – 1 large;
onion – 2 heads;
hot peppers;
garlic – 5 cloves;
fresh parsley, dill and basil - 0.5 bunch each;
spices and seasonings as desired;
broth (vegetable or meat) – 200 ml. (ordinary water or boiling water is fine).

Preparation: Wash and finely chop all vegetables. Heat oil in a frying pan and lightly fry the garlic in it. Add chopped onion to the fried garlic. Close the lid tightly. Stew the vegetables a little and add chopped or grated carrots. Stir the roasted vegetables well. After 10-15 minutes, add fresh mushrooms and hot peppers cut into slices and simmer for another twenty minutes over low heat.

Separately, fry the flour until golden brown. Pour it over the vegetables and stir thoroughly until smooth. Pour broth into the pan (it’s better if you use meat broth, then the gravy will be aromatic and satisfying) or water. Stir. Add spices and seasonings as desired and to taste, as well as finely chopped fresh herbs. Cover with a lid and simmer for 5-10 minutes.

Recipes for making delicious gravy for a side dish

For any side dish you can prepare the perfect meat gravy. Any type of meat can be used, which in turn will be combined with vegetables, mushrooms, spices, and additives.

Recipes for making delicious gravy:

Gravy for pasta and spaghetti is prepared from any type of meat. You need to take 300 grams of the main ingredient, an onion, carrots, a tablespoon of flour, 2 tablespoons of tomato paste, a clove of garlic. Cut clean meat into cubes and fry in a frying pan. Add finely chopped vegetables and fry along with the meat. Fill the contents of the frying pan with water, add a cocktail of tomato paste and squeeze out the garlic. Cover with a lid and simmer for half an hour. Add spices and herbs. Leave for another half hour.
For mashed potatoes, the ideal option would be breast fillet gravy: 2 onions, 300-400 grams of chicken meat, vegetable oil for frying, spices, water. Fry the fillet cubes in vegetable oil until fully cooked. Add the finely chopped onion and fry all the ingredients together. Salt, pepper, add other spices and fill everything with water. Simmer for 10 minutes, and then leave for the same amount of time. Drizzle sauce over top of mashed potatoes.
with buckwheat. Pork liver can replace meat. Half a kilogram of the main product, 2 large onions, a tablespoon of flour, 4 tablespoons of ketchup, salt, pepper, spices. First fry the meat, then the meat and onions. Pour out the ketchup and add two glasses of water to the contents. Add flour and stir gravy. The mixture of flour and water should be free of lumps. While boiling, add spices, mole, pepper. Let the finished sauce sit for a few minutes.
Rice is suitable for gravy made from minced meat: fry half a kilogram of minced meat with onions and carrots. Pour water over the fried mixture (you can add tomato paste) and adjust the taste with spices. Simmer for 15 minutes.

The simplest, fastest, most affordable and delicious option is sausage gravy.

Note! Sausages are also quite suitable for making a universal sauce.

Cut the sausage into pieces and fry along with vegetables or mushrooms. Add a little water and simmer the food until fully cooked. The sauce is ready for any side dish.

Mushroom sauce made from dried mushrooms for buckwheat

If you have dried mushrooms at home, prepare a hearty mushroom sauce for buckwheat. And buckwheat porridge will acquire a new taste and aroma. To prepare this dish you don't need any meat at all. Making gravy for buckwheat without meat is very easy and quick.

Products:

dried mushrooms - 1 small handful;
onion bulb;
butter -75 g;
low-fat liquid sour cream - 75 g;
wheat flour - 70-90 g;
spices and dill - optional;
a little salt.

How to prepare mushroom sauce for buckwheat: First pour warm water over the dried mushrooms for 1.5-2 hours. Cook the broth from the soaked mushrooms for about an hour. Pour the prepared mushroom broth into a separate bowl. Prepare vegetable frying. To do this, peel the onion head, wash it and finely chop it. Then fry it in butter. When the onion becomes soft and acquires a golden hue, add boiled mushrooms and simmer the mixture for about 15 minutes. After the time has passed, without ceasing to stir the mixture, slowly pour the flour into the frying pan. Make sure that no lumps of flour form.

Add broth to mushroom sauce. Its quantity depends on the desired thickness of the gravy. Season with sour cream, add salt, spices and dill as desired. In a couple of minutes, the mushroom sauce made from dried mushrooms for buckwheat is ready. You can season buckwheat porridge with it and serve.

From flour

A tasty addition that goes well with any side dish. She will decorate it and make it juicier. Experienced housewives know how to make gravy from flour.

Note!

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Melt 50 g of butter in a frying pan. It is better to choose dishes with a thick bottom so that the mass does not burn. Then add 60 g of premium wheat flour. It needs to be fried until golden brown.

Pour in 0.5 liters of hot water in small portions. You can also use broth.

It is important to constantly stir the mixture to prevent lumps from forming. When it starts to thicken, add salt and pepper to taste. The standard recipe can be modified by adding sour cream.

Sour cream chicken sauce

Gravy with chicken fillet and sour cream can be served with fluffy rice or tender mashed potatoes. You can simply spread it on bread and eat it as a separate, independent dish. Preparing chicken gravy with sour cream is easy and simple, but keep in mind that this dish should be eaten immediately after cooking. Because when heated it will no longer be as tasty and aromatic. Write down a very simple chicken gravy recipe.

Compound:

chicken meat - 100-200 g;
onion - 1-2 heads;
vegetable oil for frying;
light sour cream - 2 cups;
ground black pepper and salt - 1/2 teaspoon each;
bay leaves 1-3 pcs.

Preparation: Prepare the meat: rinse, dry and cut into small pieces. The smaller you cut the chicken, the faster the meat gravy will cook. Fry the chicken over high heat in vegetable oil. Peel and finely chop the onion. Add chopped onion to the browned chicken pieces, cover the pan with a lid and simmer over low heat for 5-10 minutes. Stir occasionally. When the onion is stewed and becomes soft, add sour cream to the pan.

Stir, cover and continue to simmer the chicken gravy for another 10-15. Turn off the stove, add salt, add your favorite spices, bay leaf and let it brew. Chicken gravy with sour cream is ready.

Pork gravy

Meat gravy will help diversify the taste of the dish; it will make it bright and rich. Gravy can be prepared from any meat, including pork. This meat can be combined with any seasoning and all additional ingredients. With milk, with kefir marinade, with sour cream and cream, with cheese and vegetables, with tomatoes, with soy sauce and tomato paste. The choice of pork gravy recipe depends on your own taste preferences and habits. Of all the options, the most versatile and nutritious is pork gravy with tomato paste. It can be served with buckwheat, pasta, and mashed potatoes. If you make it not very thick, you will get goulash, which can be eaten as an independent dish.

Products:

pork - 500 grams;
white wheat flour - 50-60 g;
carrots - 1 root;
white onion - 1 head;
vegetable oil - for frying;
allspice peas - 5-10 peas;
tomato paste - 25-30 g;
fresh herbs - optional;
bay leaves, salt, favorite spices.

How to prepare a delicious pork gravy for main courses: Wash the pork well with water, dry it and cut it into cubes or thin strips. Heat vegetable oil in a deep frying pan over high heat. Lightly fry the chopped pork pieces until lightly browned. Peel and wash the vegetables for gravy. Cut the onion into small half rings, grate the carrots on a medium grater. Add prepared vegetables to meat.

Dilute the tomato paste in a small amount of water and pour the tomato juice into the frying pan. After that, add flour, stir and pour half a liter of boiling water into the gravy. Simmer the meat gravy for 30 minutes over low heat, covered, stirring occasionally. 5 minutes before the end of cooking, add allspice, salt, bay leaf, some spices for taste and finely chopped herbs for aroma. Turn off the stove and let the gravy brew.

How to make gravy

Welcome, dear readers of our site. Today I would like to tell you about the oldest way to give a side dish a juicy and aromatic taste. Interested to know what kind of method this is??? Then stay with us and we will share with you the secrets and recipes for preparing amazingly tasty gravy.

In ancient times, cooks prepared gravy for various cereals and potatoes, and not just for meat or fish dishes. But then they used the secreted liquid in the process of preparing food. Later, cooks began to use the new word “sauce,” but they failed to displace gravy. Do you know what the difference is? True, it’s not that noticeable. The difference was that the Sauce is served separately, and the Gravy is poured directly into the plate (gravy).

The gravy changes the taste qualities of familiar dishes, enriches them with richness and gives tenderness and completeness when served.

Gravy - general principles of preparation

Thanks to the gravy, the side dish component of the meal is “enriched”: buckwheat, crushed potatoes, pasta, bulgur and others. The recipe is simple and uncomplicated, but turns an ordinary dish into an exquisite and juicy dish. It has a variety in the form of meat, chicken, vegetable, tomato and creamy additions. Meat gravy is prepared from beef, pork, lamb, veal and other types of meat.

To prepare a tender chicken gravy, use chicken loin or breast. Mushroom, on the other hand, is best prepared from fresh or pre-soaked dried forest mushrooms. This way it will turn out with a sophisticated aroma that will not leave anyone indifferent. But champignons will also work.

If you want to prepare a light and airy gravy, then use dairy products: milk, sour cream, cream. You don’t need a lot of ingredients and it won’t be difficult. All you need is the main ingredient, an onion, water, wheat flour and spices. Like all dishes, the milk sauce should sit for a little while after cooking, become rich and thicken.

Some recommendations:

Follow the exact recipe. Without maintaining the exact ratio, you will not get the required consistency. The main ones are: for 250 ml of the liquid component, take 50 g of bulk products (thickener), for example, flour or starch.
To obtain a rich, colorful and necessary thickness of gravy for cutlets, cook in the same frying pan where you fried the meat product.
To prevent lumps from forming when adding a thickener, pre-mix the flour in the amount of water required. To make it easier and faster to achieve results, use a mixer or blender.

Gravy for pasta

In this article I will tell you about two types of gravy, although a large number of them have already been invented.

The first option diversifies regular pasta, adding satiety and deliciousness. Do you have tomato paste in the refrigerator?? Eat. Great. Then let's prepare the tomato base with meat for the pasta.

We will need:

300 g of meat (at your discretion);
140 g onions;
150 g fresh carrots;
25 g wheat flour;
30 ml tomato paste (fresh tomatoes 300 g);
20 g garlic.

Prepare the ingredients: wash the meat and cut into medium-sized cubes. After peeling the onion and carrot, chop the onion finely and grate the carrots. First, fry the meat until half cooked. For juiciness, place the meat product in a heated frying pan, stirring quickly, fry and then, after a crust has formed, reduce the heat. Add the vegetable ingredients and fry for no more than 4 minutes. Add flour and simmer for 2-4 minutes. Add enough water to the fry to cover it. Add chopped garlic and tomato paste to the frying pan and turn up the heat. After boiling, reduce the gas. Season with spices to taste and cover with a lid. Simmer on low gas for 15 minutes. Once ready, sprinkle with chopped herbs and leave to brew.

pasta with sauce

Creamy pasta sauce

The ease of preparation of this sauce does not match the exclusive taste and its lightness.

We will need:

400 g tomatoes (marinated or fresh);
100 ml cream, fat content 33%;
15 g butter;
2 g each of oregano and basil
5 g each of granulated sugar and salt;
120 g onions;
10 g garlic;
15 ml olive oil;
3 g ground black pepper.

Heat olive oil in a frying pan and fry finely chopped onion and garlic in it until golden brown. Wash the tomatoes, remove the skin and cut into small cubes. Add to the already fried garlic and onion mixture. Season with the necessary spices: basil, allspice, sugar. Season with salt and pepper. Simmer over medium heat, stirring until the liquid has evaporated by half. Add milk ingredients. Mix the mixture thoroughly, reduce the heat to low, and simmer for 5 minutes.

Pork gravy

The best choice for a second course: mashed potatoes, pasta, rice or buckwheat. Preparing the gravy is not difficult; at this point, cook the side dish.

We will need:

400 g pork;
120 g fresh carrots;
230 g onions;
20 ml sunflower oil;
15 g wheat flour;
40 g tomato paste;
Fresh greens;
Seasoning.

Rinse the pork and cut into small strips. Heat the oil in a frying pan and add the meat. After frying over high heat until crusty, reduce the gas, pour in some water and simmer a little. Grate the carrots, chop the onion thinly into half rings. Sauté vegetables separately until soft. Add flour to vegetable mixture and mix well. Add the sauteed vegetables with flour to the pork. Mix tomato paste with water at room temperature. Season with salt and pepper. Pour the mixture over the meat and simmer on low gas. Sprinkle the finished gravy with chopped herbs and leave to brew.

Chicken gravy

A delicate and tasty sour cream-based gravy goes well with any side dish.

We will need:

300 g chicken breast;
200 g onions;
100 g sour cream (mayonnaise);
15 ml vegetable oil;
Spices.

Prepare the chicken breast and cut into cubes. Heat the oil in a frying pan over high heat and fry the breast pieces, stirring quickly. Finely chop the onion. Once the chicken turns white, add the chopped onion and fry over medium heat. Reduce the heat to low, pour in a little water and simmer everything, covering with a lid. After 7 minutes, add sour cream (mayonnaise). Season with salt and pepper and simmer for no more than 5 minutes until tender. If desired, sprinkle with chopped herbs and serve with a side dish.

chicken in sour cream

Tomato sauce

A type of gravy made from vegetables and spices.

We will need:

120 g onions;
20 ml vegetable oil;
150 g tomato paste (large ripe tomato);
20 g wheat flour;
5 g granulated sugar;
250 ml water;
Spices, bay leaf.

Fry the finely chopped onion in a frying pan with added oil. Add the tomato paste and simmer on medium gas for a while. For rich flavor, use broth. But if you are preparing a vegetarian gravy for Lent or a vegetarian gravy, then dissolve the flour in water and pour in the onion. Mix everything well, add salt, pepper, spices, granulated sugar and bay leaf. Cover with a lid and simmer for a couple of minutes. Leave it to brew. Ideal for meat and fish cutlets, as well as other dishes with minced meat.

tomato sauce

Gravy for buckwheat

It’s your choice how to cook: vegetable or meat. In this recipe we will share a vegetable version of the gravy.

We will need:

230 g onion;
200 g fresh carrots;
30 g tomato paste;
20 g granulated sugar;
15 ml cream, fat content more than 20% (sour cream);
Fragrant spices, pepper, salt.
15 ml vegetable oil

Grate a clean carrot and finely chop the peeled onion. Fry the onion in oil until golden brown and add carrots to it. Pour the diluted paste in the required amount of liquid (water or broth) into the fried vegetables. Use your favorite spices, salt and pepper according to taste. Sprinkle with granulated sugar. After thoroughly mixing all the ingredients, leave the gravy on low gas for 10 minutes. When ready, add cream and add more liquid if necessary. Leave to brew and serve.

buckwheat with gravy

Mushroom sauce

Ideal with buckwheat, pasta and crushed potatoes. Forest mushrooms will produce more flavor, but champignons will also work.

We will need:

400 g mushrooms (dried or fresh);
250 ml cream, fat content 10-20%;
20 g wheat flour;
100 g onion;
65 g butter;
Spices.

If you use dried mushrooms, soak them before boiling. After boiling the mushrooms, fry them with butter. Finely chop the onion and add to the pan. Fry everything together until the onions are golden brown. Add some salt. Dissolve the flour in the cream and pour into the mixture. Mix the ingredients thoroughly. Wait for the gravy to boil and set aside to infuse. Serve to the table.

mushrooms under pasta

Gravy for cutlets

One of the quick recipes for delicious gravy, which is prepared using the remaining fat from frying the cutlets.

We will need:

80 g onion;
70 g cream, fat content 10-20% (tomato paste)
200 ml water;
20 g wheat flour;
Spices

Chop the onion as finely as possible. In the same pan where you fried the cutlets, fry the chopped onion. Add flour and cream or paste for tomato flavor. Stir the mixture, seasoning with spices. Watch for the formation of lumps, do not allow them. If you couldn’t avoid them, then use a blender when ready. Beat everything thoroughly, giving it a homogeneous and airy consistency. Pour in water and, after mixing the mixture, bring to a boil. Reduce the gas to minimum and simmer for no more than 10 minutes. When ready, leave to brew and serve. Don't forget the greens.

cutlets with gravy

Beef gravy

Deliciously tasty, amazingly easy to prepare and satisfying, the gravy is suitable for any side dish. For softer meat, use a balsamic vinegar marinade or another equally better one.

We will need:

500 g beef pulp;
150 g onion;
40 g wheat flour;
15 ml tomato paste (fresh tomatoes);
20 ml vegetable oil;
400 ml water.
Spices.

Prepare the meat by washing it thoroughly. Cut into strips no more than 1 cm thick. Heat up the saucepan, pour in vegetable oil and fry the chopped beef in it. Chop the onion and add to the meat. Fry until golden brown, stirring thoroughly without reducing heat. Dissolve flour and tomato paste in a small amount of water and add to the onion and meat. Stir. Pour hot water over everything, stir and bring to a boil. Having reduced the fire to a minimum, cover with a lid and simmer for 15 minutes. Leave for 10 minutes and serve, sprinkled with herbs.

beef with gravy

Gravy for mashed potatoes

This cooking method is a quick-and-easy recipe. A minimum number of ingredients is required: chicken fillet, onion and spices.

We will need:

300 g chicken fillet;
200 g onion;
15 ml vegetable oil;
250 ml water;
Spices.

Prepare the chicken meat by washing and cutting into small pieces. Heat a frying pan with oil and fry the chicken in it until cooked. After peeling the onion, chop finely and add to the finished meat. Reduce heat and sauté onion until soft. Pepper and salt. Use the perfect seasoning - curry. It will give not only aroma and taste, but also a pleasant yellow tint. Pour in warm water and, reducing the gas to minimum, simmer for fifteen minutes. When ready, leave to soak up the aromas and serve with a side dish of your choice, sprinkled with chopped herbs.

mashed potatoes with gravy

Flour gravy

A popular type of gravy, on the basis of which excellent sauces are prepared by professional chefs in the best restaurants. The ingredients can always be found in any housewife's refrigerator.

We will need:

100 ml milk;
35 ml water;
45 g butter;
Spices.
20 g wheat flour.

Boil milk in a saucepan, add butter and seasonings with salt and pepper. Dissolve the flour in warm water to avoid lumps when mixing with the main part of the gravy. Mix the flour and milk, stirring the mixture thoroughly and, reducing the gas to minimum, cook until it thickens. Use standard proportions or make it as you wish: thicker or thinner. Serve the infused gravy with herbs and the side dish of your choice.

Vegetable sauce for cutlets.

You probably know how to make fragrant and truly juicy cutlets. But they are meaningless without gravy. But due to the lack of a liquid base, they will seem dry and less appetizing. What if you make it vegetable, with tomato or using cream and cheese, adding mushrooms? The cutlets will become amazing and tender.

We will need:

60 g wheat flour;
200 g of mushrooms (chanterelles, champignons, porcini, etc.);
120 g fresh carrots;
200 g onions;
30 g garlic;
A mixture of herbs (parsley, dill, basil);
Red pepper, seasoning
200 ml meat or vegetable broth (water).
15 ml vegetable oil

Prepare carrots, onions, garlic. Chop everything very finely or grate it. After heating the oil in a frying pan, start frying with the garlic. Add the chopped onion, stir and reduce heat. Saute the ingredients until golden brown, stirring. Then add carrots. Mix everything thoroughly. After some time, when the vegetables become soft, add mushrooms and hot peppers cut into thin slices. Don't overdo the latter. Reducing the gas to a minimum, simmer for a quarter of an hour, stirring. Prepare the flour in another frying pan until it smells nutty. Pour in the vegetables and stir until the mixture is homogeneous. Pour warm broth into the frying pan (using rich meat broth will add richness and flavor). Stir. Season to taste with spices and finely chopped herbs. Cover the pan and simmer for a few more minutes. When ready, leave to brew and serve.

vegetable sauce for vegetables

Gravy like in kindergarten.

One of those gravies that we have known since childhood, when we ate it we demanded to add more. Use the recipe to surprise your children. They will admire you after they have eaten several servings of food. And you will need very little time.

We will need:

500 g pork pulp;
200 ml broth (meat preferably) or water;
90 g tomato paste;
15 ml vegetable oil;
50 g wheat flour;
Salt, seasonings.

Prepare the pork by rinsing and drying it. Cut into cubes. In a preheated frying pan, greased with oil, fry on high gas. Heat the oil in a deep saucepan and add flour, frying until golden brown. Add tomato paste to the flour and mix thoroughly, avoiding lumps. Mix the heated broth and pasta mixture with flour. Pour the liquid carefully, slowly, without ceasing to stir. Watch out for any lumps to form. If this happens, try to break them up by hand or use a blender. Season with salt and spices to taste. Reduce the gas to low and simmer for no more than 5 minutes. Mix the fried pork and sauce, mix all the ingredients, simmer for ten minutes without turning up the heat. After steeping, the gravy is ready. Serve it with a side dish of porridge (millet, buckwheat, corn) or your children’s favorite mashed potatoes and pasta.

gravy

Using the recipes we have prepared, surprise your household with delicious dishes, tasty and juicy meat cutlets, as well as different types of pasta. Have fun cooking, and we will continue to share recipes and tips with you. Stay with us.

Tomato sauce without meat

Great for pasta during Lent or for vegetarians. Seasonings in the dish will add a bright, rich aroma and diversify the lean side dishes. Preparing a delicious gravy with tomatoes is simple and quick, because it is a meat-free dish. This means you don’t need time to prepare it. Be sure to write down the recipe.

Ingredients:

4 tomatoes;
50g tomato paste;
2 cloves of young garlic;
ground red pepper, sweet paprika, other favorite spices, salt;
parsley, dill, basil.

Preparation: Prepare the vegetables: wash and peel the tomatoes. It is more convenient to do this if you make a crosswise cut on the tomatoes. Pour boiling water over the vegetables and place in cold water. After the procedures are completed, the skin is easily removed. Cut the tomatoes peeled in this way into cubes. Pour frying oil into a frying pan and add chopped tomatoes. Mix with tomato paste, add salt and simmer over low heat until the mixture thickens. Chop the garlic or pass through a press and add to the tomatoes. Add finely chopped herbs and simmer for a couple of minutes. The meatless tomato sauce for pasta is ready, you can cook spaghetti and treat your family to a delicious dinner.

Gravy like in kindergarten

Delicious gravy that we all ate in kindergarten and gladly asked for more. Write down the recipe, your kids will love it. Moreover, the dish takes only 20 minutes to prepare.

Ingredients

pork pulp - 500 g;
any broth or purified water - 200 ml;
tomato paste - 70-90 g;
vegetable oil for frying;
flour - 50 g;
spices at your discretion.
a little salt.

Preparation: Pre-rinse and dry the meat. Cut it into cubes and fry in oil in a frying pan. Separately, pour a little vegetable oil into a deep frying pan or saucepan and heat it up. Add flour to hot oil and fry until golden brown. Add tomato paste to the pan and stir well. In a separate bowl, heat the broth or water without bringing to a boil. Pour the broth in a thin stream into the pan, stirring constantly. In this case, it is necessary to break up the lumps of flour. Salt and add spices of your choice. Simmer over low heat for 5-7 minutes. Add previously fried meat and simmer for 10 minutes. The gravy is ready like kindergarten. Ideal with mashed potatoes, pasta and wheat porridge.

Culinary secrets of delicious gravy

Making a delicious gravy with meat is easy if you follow some recommendations. The sauce you will get is no worse than in a cafe or canteen.

In order for all components to be tasty and harmonious, you need to correctly observe the proportions of each ingredient.

Tips for making the perfect gravy:

In a slow cooker, the gravy simmers evenly and quickly.
For sour cream in gravy, the fat content should be no more than 20%.
You need to cut off the films from the beef, pull out the veins and fatty strips, so the meat will become soft and juicy.
The fried carrots and onions must be fried along with the meat for 7 minutes.
One spoon of flour should be per 1 glass of liquid. To make the gravy thicker, you need to increase the amount of flour.
Cream gravy is prepared from 10% cream, which should not be brought to a boil, but only heated.

By following these recommendations, you can prepare the perfect sauce for any dish.

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Gravy like in a Soviet canteen (without meat with starch)

This is a simple way to prepare a delicious dish from childhood. It was prepared, as a rule, with starch in vegetable or meat broth, sometimes even in water. Generously seasoned with tomato paste, mayonnaise or any tomato sauce. You can cook it with soy sauce, but then you don’t need to add salt. The gravy turned out to be liquid and incredibly tasty, served with cutlets or mashed potatoes. But if you want a thicker version, add flour instead of starch. Write down the best and at the same time budget recipe for a delicious gravy, which was often prepared in Soviet canteens.

Products per serving:

starch - 30 g;
any broth - 380 ml;
tomato paste, ketchup or mayonnaise - 15-20 g;
raw carrots - 95 g;
onion - 1 head.

Preparation: Lightly fry the flour in a dry frying pan until light brown. Set aside for now. Peel and fry vegetables (onions and carrots) until softened. Dilute the starch in water, stir well and pour into the frying pan with the vegetables. Add broth with tomato paste. Delicious cafeteria-style gravy is ready.

Useful tips

When preparing gravy, the proportions must be strictly observed. Otherwise, you may not get the desired consistency of the dish. The following proportions are generally accepted: for one glass of water, broth, kefir, liquid sour cream, whey or milk, you need to take one and a half tablespoons of flour or starch.
To get a more concentrated, juicy, aromatic and thick gravy for cutlets, it is advisable to cook it in the same bowl where the cutlets were fried;
To deal with lumps, you should dissolve the flour in a small amount of water and stir well. To speed up the procedure, you can use a mixer.