Slow cooker meat sauce is a delicious addition to everyday side dishes

Porridge and pasta are sometimes too dry, so it is customary to supplement main courses with gravy - with or without meat. Making gravy in a slow cooker is not a complicated process and will take you very little time. The gravy is prepared in various ways - with sour cream, tomato paste, or the meat is stewed “in its own juice.” In addition, gravy in a slow cooker is prepared from meat, minced meat, and liver. Do not forget that thanks to various seasonings and spices, herbs and types of meat, you can constantly modify the taste of the gravy.

Secrets of making gravy in a slow cooker

1. To prepare the simplest gravy it will take no more than a quarter of an hour.
2. It is recommended to simmer the meat gravy for about an hour.
3. Vegetables are a constant ingredient in slow cooker gravy, so don't forget about them.
4. Use tomato paste, flour, sour cream, mayonnaise, and eggs to prepare the gravy. The more often you experiment, the more variety your menu will have.
5. The gravy can be either thick or thin - it all depends on how much water you add while preparing it. There is no specific “rule”.
6. To prepare the gravy, any meat and fish ingredients are used.
7. You can make the gravy without meat.

Stew meat in a saucepan

Roasting pork with gravy is made not only using meat and vegetables. After the above ingredients acquire a golden hue, they need to be poured with a glass of water, and then add paste (tomato), salt and allspice. After mixing all the products, they should be covered with a lid and simmered for about half an hour. During this short period of time, the pork should become completely soft.

So that the tomato sauce can be poured over the entire side dish, it is advisable to increase its volume by adding another glass of water. However, it requires you to first stir in a small spoon of white flour. This will make the goulash thicker and tastier. By the way, it is advisable to introduce such an ingredient through a sieve so that flour lumps do not form in the gravy.

Meat gravy in a slow cooker

Meat, especially if it comes with gravy, is an ideal complement to the second course. If previously the gravy was prepared on the stove, today any multicooker will do the job perfectly. What is very important today during the crisis, you can prepare a lot of meat gravy, and then, during the week, combine it with various side dishes. You can sprinkle fresh finely chopped herbs on top of the gravy.

To prepare the dish you will need the following ingredients:

• meat (pork tenderloin) – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 3 cloves;
• flour – 4 tbsp;
• water – 2 tbsp.;
• tomato paste (or sauce) – 3 tbsp;
• seasonings (to taste);
• salt.

Cooking method:

1. Wash the meat, cut into pieces.
2. Peel the onion, wash it, cut it into half rings.
3. Peel the carrots, wash them, grate them.
4. Set the multicooker to the “Frying” mode.
5. Pour vegetable oil into the multicooker bowl.
6. Once it is hot, add the meat.
7. Fry the meat for 10 minutes.
8. Add onions and carrots to the meat in the multicooker bowl.
9. Mix vegetables with meat, add salt and pepper to taste.
10. Fry everything until golden brown.
11. Add tomato paste or sauce.
12. Mix everything well.
13. Stew vegetables and meat with tomatoes for 5 minutes.
14. Add flour to the meat.
15. Mix everything thoroughly.
16. Add water.
17. Mix everything.
18. Change the multicooker mode to “Stewing”.
19. Set the timer for 60 minutes.
20. The gravy is ready!

Pre-frying of products

Roasted pork with gravy turns out to be very tasty and aromatic due to the fact that the meat and vegetables are thoroughly cooked in vegetable oil.

To prepare pork goulash, you need to pour refined oil into a saucepan and then heat it up very high. Next, place pieces of meat in boiling fat and fry it until light golden brown. Having achieved the desired result, add the onion and carrots to the pork. It is recommended to fry these ingredients together for about 5-9 minutes.

Gravy in a slow cooker with minced meat

This is one of the varieties of tasty and aromatic gravy that will complement and decorate any dish. To prepare the dish, you can use any minced meat you have at home: beef, pork, chicken, or mix several types. This gravy is served with all main courses - it just goes perfectly with the side dish.

To prepare the dish you will need:

• minced meat – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 2 tbsp;
• vegetable oil;
• water;
• pepper;
• salt.

Cooking method:

1. Defrost the minced meat, if necessary.
2. Peel the onion, wash it, finely chop it.
3. Peel the carrots, wash and grate.
4. Set the multicooker to the “Frying” mode.
5. Pour vegetable oil into the multicooker bowl and heat.
6. Place chopped vegetables in oil.
7. Fry onions and carrots until golden brown.
8. Add minced meat, mix.
9. Salt and pepper the minced meat to taste.
10. Fry the minced meat with vegetables until cooked.
11. Add tomato paste.
12. Mix everything thoroughly.
13. Simmer the minced meat in tomato paste for at least 5 minutes.
14. Add water (the amount depends on whether you want the gravy thick or thin).
15. Stir in the gravy and simmer for another 5 minutes.
16. Your gravy is ready!

Recipe for meat cutlets with cheese gravy

Believe it or not, cutlets can be even more delicious! To do this, you just need to dip them into the sauce that we will prepare and boil them a little. The result will be in half an hour!

How to cook:

1. Peel the onion and chop finely.
2. Place the minced meat in a bowl, add onion and spices.
3. Mix the components thoroughly.
4. Form cutlets with wet hands.
5. Roll them in breadcrumbs and set aside for a while.
6. Pour oil into a bowl and fry the cutlets in it until golden brown on both sides.
7. Combine water with spices and flour.
8. Grate the cheese and stir it in.
9. Pour the sauce over the finished cutlets and simmer everything together in the appropriate mode for twenty minutes.

Tip: instead of processed cheese, you can use any other cheese.

Vegetable gravy in a slow cooker (economical)

Today, due to the crisis, meat prices leave much to be desired. But even without this ingredient, you can prepare a delicious gravy that will be a great addition to any dish! By the way, this gravy can be served as an addition not only to side dishes, but also to a meat dish.

To prepare this dish you will need the following ingredients:

• onion – 1 pc.;
• carrots – 2 pcs.;
• tomato paste – 3 tbsp;
• flour – 3 tbsp;
• vegetable oil;
• water;
• salt;
• pepper;
• seasoning (to taste).

Cooking method:

1. Peel and wash the onion. Finely chop.
2. Peel and wash the carrots. Grate.
3. Set the multicooker to the “Frying” mode.
4. Pour vegetable oil into the multicooker bowl.
5. Place the prepared vegetables into the multicooker bowl.
6. Fry the vegetables until fully cooked.
7. Add tomato paste.
8. Mix vegetables with tomato paste.
9. Simmer everything a little more.
10. Add flour to the vegetables and tomato paste - add it slowly, slowly.
11. Mix everything thoroughly.
12. Add water (the amount depends on how thick the gravy you plan to make).
13. Mix everything well.
14. Leave the gravy to simmer for another 5 minutes.
15. The dish is ready!

Advice from experienced chefs

• Pork or beef is best cut into small slices. Choose juicy tenderloin without bones or fat layers.
• Many recipes for stews and gravy contain tomato as a product that gives the dish a rich color and appetizing appearance.

But it is not at all necessary to add tomatoes or tomato paste to the meat during stewing; carrots will not only balance the taste, but will also give the gravy an excellent golden hue.

• Supplement your chosen pork or beef gravy recipes with fresh herbs; it is recommended to add them to the finished dish immediately before serving.
• To ensure that the consistency of the meat and gravy is not too thick, add a little flour at the stage of frying the onions. The second method is to roll the spiced meat in a flour mixture, and then begin the process of frying it.
• Often, recipes for meat dishes with gravy do not describe which kind of pork or beef should be chosen (fresh, chilled). It is best to give preference to chilled meat.

Determining a quality product is quite simple - press the crumb with your finger, the depression formed during pressure will quickly take its original shape.

• There is no need to add salt to the meat at the beginning of stewing, as this will worsen its taste and make the tenderloin less juicy. Fry pork or beef with the slow cooker open, which will also ensure juiciness.

Meat gravy in a slow cooker with sour cream

Meat gravy is prepared not only with tomato paste; there are many recipes for its preparation. For example, meat gravy in a slow cooker with sour cream is prepared in the same way as with tomato paste, but for a more unusual taste, the meat tenderloin can be replaced with freshly prepared minced meat. This dish goes well with pasta and various cereals.

To prepare you will need the following ingredients:

• minced meat – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sour cream – 5 tbsp;
• water;
• salt;
• spices (to taste);
• pepper;
• vegetable oil.

Cooking method:

1. Peel the onion, wash it, chop it.
2. Peel the carrots, wash and grate.
3. Pour vegetable oil into the multicooker bowl.
4. Set the multicooker to the “Frying” mode.
5. Fry onions and carrots in oil until half cooked.
6. Add minced meat to vegetables.
7. Salt and pepper, add seasonings to taste.
8. Fry vegetables with minced meat for 5-7 minutes.
9. Add flour and pour water into the multicooker bowl.
10. Mix everything well.
11. Add sour cream and mix everything thoroughly again.
12. Set the multicooker to the “Stew” mode.
13. Set the multicooker timer for 30 minutes.
14. The gravy is ready!

Cheese sauce for pasta and rice

It’s easy to make cheese sauce at home, which will be an excellent alternative to store-bought sauces. Any cheese will do, including processed cheese. By changing the types of cheese, you can vary the taste of the finished product.

Ingredients:

• 200 ml cream;
• 100 g cheese;
• 150 ml of ready-made meat or chicken broth;
• 1 tbsp. l. wheat flour;
• 100 g butter;
• 0.25 tsp ground nutmeg;
• salt;
• fresh or dried parsley;
• ground black pepper to taste.

Melt the butter in the multicooker bowl (the “Baking” mode is suitable). Add flour, grind until smooth. Pour in the broth, continuing to stir. Add cream, nutmeg, salt, parsley, ground black pepper. Mix the gravy thoroughly so that it does not separate. When the mixture boils, close the multicooker lid and set the “Stew” program. The sauce should cook for about 5-7 minutes

Grate the cheese on a coarse grater, add it to the boiling gravy, stir. Cook for another 10 minutes until the sauce thickens and turns a beautiful golden yellow color.

Beef liver gravy in a slow cooker

Vegetable gravy, meat gravy, gravy with minced meat... Why not make gravy from beef liver? This recipe is quite simple and even an inexperienced housewife can handle it. The finished dish is served garnished with chopped basil or some other spicy herbs.

To prepare the dish you will need:

• liver (beef) – 1 kg;
• onions – 2 pcs.;
• flour – 3 tbsp;
• sour cream – 3 tbsp;
• milk – 1 tbsp.;
• tomato paste – 3 tbsp;
• mustard seeds (optional) – 1 tsp;
• pepper;
• salt;
• basil (herbs to taste).

Cooking method:

1. Wash the liver, remove the film that covers it, cut out the bile ducts (otherwise, if this is not done, the gravy will have a bitter taste).
2. Cut the liver into small pieces.
3. Peel the onion, wash it, chop it into half rings.
4. Pour vegetable oil into the multicooker bowl.
5. Set the multicooker to the “Frying” mode.
6. Place the onion and prepared liver into a bowl.
7. Fry the liver with onions for 15 minutes.
8. Don't forget to stir the liver.
9. Mix sour cream, tomato paste and milk.
10. Salt and pepper the resulting liquid mixture, add spices and seasonings to it if desired.
11. Add flour to the liver, stir and fry a little.
12. Add milk and tomato sauce to the liver.
13. Mix everything thoroughly.
14. Set the multicooker to the “Stew” mode.
15. Set a timer for 60 minutes.
16. The gravy is ready!

Cooking process

Step 1

Cut the pork tenderloin into medium slices as shown in the photo. Pour the required amount of sunflower oil into the bottom of the bowl, heat it well in the “Baking” or “Frying” mode, then place the pieces of pork into the bowl.

Step 2

Grate the carrots using a coarse grater and chop the peeled onion. Add prepared vegetables to lightly fried meat.

Step 3

Close the multicooker and continue cooking the pork and vegetables by setting the “Roast” program for 30 minutes. After the specified time has passed, pour in water and add a bay leaf.

Add salt along with spices as desired. Dilute the flour with water, bring the flour mixture to a homogeneous consistency, add to the gravy.

Step 4

Mix everything well. The photo shows what a great golden hue the gravy has acquired. Close the multicooker and cook everything in the “Stew” mode.

Cooking time: 1 hour. Usually this time is enough to cook young pork or beef.

Step 5

At the end of the program, check the readiness of the pork; if it is not soft enough, cook for another 1 hour. During this time, the meat fibers will soften properly.

Gravy in a slow cooker with fresh tomatoes

For some reason, it is believed that the recipe for this gravy is most suitable for a rice side dish, but this does not mean that it cannot be served with other dishes.

To prepare the dish you will need the following ingredients:

• meat – 300 g;
• water – 1 tbsp.;
• tomato – 1 pc.;
• onion – 1 pc.;
• tomato paste – 1 tbsp;
• vegetable oil;
• salt;
• pepper;
• spices.

Cooking method:

1. Peel the onion, wash and chop into half rings.
2. Wash the meat and cut into pieces.
3. Cut the tomato into half rings.
4. Pour oil into the multicooker bowl.
5. Set the multicooker to the “Frying” mode.
6. Fry the onion in vegetable oil until half cooked.
7. Add meat to onion, fry until golden brown.
8. Add tomatoes to meat.
9. Dilute tomato paste with a small amount of water.
10. Salt and pepper the tomato sauce, add spices to taste, and pour into the multicooker bowl.
11. Add water.
12. Set the multicooker to the “Stew” mode.
13. Set the timer for 40 minutes.
14. Your gravy is ready!

Chicken gravy: simple and satisfying

Small pieces of chicken breast drowned in a thick sauce are an ideal addition to potatoes, pasta, boiled rice or buckwheat.

Ingredients:

• 1 cup chicken broth;
• 200 g chicken fillet;
• 2 tbsp. l. wheat flour;
• 2 onions;
• 150 ml sour cream;
• 50 g butter;
• 1 large juicy carrot;
• salt;
• ground black pepper;
• a mixture of dry herbs (parsley, oregano, celery, basil).

Wash the chicken fillet, dry it with a paper towel, cut off the membranes and fat. Cut the meat into small pieces. Peel the carrots, grate them on a coarse grater, and finely chop the onion. Place the food in the multicooker bowl with a small amount of butter, turn on the “Frying” program. Stirring, cook with the lid open until the onion is soft and translucent.

In a separate container, mix chicken broth with sour cream. Add flour, stir. So that there are no lumps left in the mass. Pour the mixture over the chicken and vegetables, add spices, stir. Close the lid and set the “Extinguishing” mode. The exact cooking time depends on the multicooker model; usually the gravy is prepared in 49-60 minutes.

Cooking goulash according to the classic recipe

Beef goulash with gravy in a slow cooker can be prepared so quickly that you won’t have time to get really hungry. Choose quality chilled beef. The consistency and taste of the finished dish depend on the “age” of the meat tenderloin.

The classic recipe for beef goulash uses tomato paste. To prevent the gravy from being too thin, add a little flour.

Compound:

• 500 g beef tenderloin;
• 70 ml refined sunflower seed oil;
• 80 g tomato paste;
• onion – 2 heads;
• 5 pieces. garlic cloves;
• 1 tbsp. filtered water;
• allspice and salt to taste;
• 2 tbsp. l. wheat flour;
• fresh parsley to taste.

Preparation:

1. Wash the cooled beef tenderloin thoroughly under running water. Eliminate excess fat and veins. Dry with a towel.
2. Cut the beef into portions.

3. Peel and chop the onion into half rings.
4. Finely chop the garlic cloves with a knife.
5. Add chopped vegetables to beef.

6. Pour refined sunflower seed oil into a multicooker bowl.
7. Place the beef with vegetables, add salt, ground allspice and filtered water.

8. Select the “Extinguishing” program mode and set the timer for 50-60 minutes.
9. Approximately 15 minutes before the end of the cooking program, add tomato paste.

10. Season the beef with dried or fresh parsley.

11. Add the sifted flour and mix everything well.

12. After the beep, the beef tenderloin goulash can be served. The ideal side dish for it would be mashed potatoes or boiled rice.