Contents
Cook the meat gravy for 2 hours. Cook liver gravy for half an hour. Prepare minced meat sauce for half an hour. Cook the vegetable gravy for 40 minutes. Cook the mushroom sauce for 1 hour.
How to make meat gravy
How to make meat gravy
Meat gravy products
Beef or veal – 300 grams
Onions – 1 head
Carrots – 1 piece
Flour – 1 tablespoon
Vegetable oil – 3 tablespoons
Salt and black pepper to taste
How to make meat gravy
Defrost the meat, if frozen, wash and dry, cut into cubes with a side of 1 centimeter. Heat a saucepan over medium heat, add 1 tablespoon of oil, add the meat and fry for 7 minutes until crisp. 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 onions, chop finely. Peel the carrots, grate on a coarse grater. Heat a skillet over medium heat, add 2 tablespoons of oil, put onion, fry it for 5 minutes. Then add the grated carrots and fry for another 5 minutes over medium heat. Add fried onions and carrots to the pan to the meat, add salt and pepper (to taste) and cook 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, noodles.
How to make minced meat gravy
Gravy products
Minced meat (pork, beef or their mixture) or poultry – half a kilo
Onions – 1 head
Garlic – 2 prongs
Tomato paste – 1 tablespoon
Water – 2 glasses
Salt and pepper to taste
Lavrushka – 2 leaves
Vegetable oil – 3 tablespoons
Flour – 2 tablespoons
How to make minced meat gravy
Peel the onions and chop finely. Defrost minced meat, if frozen, and drain off excess liquid. Preheat a frying pan, pour in 1 tablespoon of oil. Put the onion, fry it for 5 minutes over medium heat. Then put the minced meat, grind it in a skillet and fry for another 5 minutes, stirring occasionally. Put 1 tablespoon of tomato paste, simmer for another 5 minutes, covered.
Put 2 tablespoons of flour in a frying pan, pour in 2 glasses of water, add salt and pepper, lavrushka; mix well. Peel the garlic and finely chop or chop with a garlic press, add to the pan.
Reduce heat and simmer the gravy with constant stirring for 10 minutes.
Minced meat sauce goes well with spaghetti, 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 and grate the carrots. Wash the liver, dry it, put it on a board and cut into small strips, removing the veins. Dip the liver in flour.
Heat a saucepan, pour 1 tablespoon of oil, put the liver and fry it over low heat for 20 minutes, stirring constantly. Season with salt and pepper and stir. Wash the parsley, dry and chop finely. When serving, sprinkle with parsley on top.
Liver gravy goes well with pasta, rice, cauliflower, potatoes.
How to make gravy without meat
How to make mushroom gravy
Products
Fresh forest mushrooms – half a kilo
Sour cream – 300 grams
Onions – 2 large heads
Garlic – 3 prongs
Water (to taste, replace with milk) – 1 glass
Flour – 1 tablespoon
Tomato paste – 1 tablespoon
Vegetable oil – 2 tablespoons
Salt and black pepper to taste
How to cook mushroom gravy
Peel, wash, boil and chop the mushrooms. Peel the onions and chop finely. Peel the garlic and pass through a garlic press (or finely chop with a knife).
Heat a frying pan over medium heat, add oil, add chopped garlic and after a couple of minutes – onions. Fry the onions for 5 minutes, then add the mushrooms and fry for 10 minutes without a lid. Add sour cream, tomato paste, salt and pepper. Dissolve the flour in water, pour the flour mixture into a saucepan, stir quickly and cook over low heat under a lid for 10 minutes.
The gravy goes well with rice, pasta, cauliflower.
How to cook vegetable gravy
Vegetable gravy products
Tomatoes – 3 pieces
Sweet pepper – 2 pieces
Eggplant – 1 small
Zucchini – 1 small
Onions – 2 heads
Carrots – 1 piece
Basil – 1 tablespoon
Garlic – 2 prongs
Vegetable oil – 2 tablespoons
Salt and pepper to taste
Vegetable gravy recipe
Wash the tomatoes, pour over with boiling water, peel and chop finely. Cut the bell pepper in half, remove the stalk and seeds, chop finely. Wash and peel the eggplant and zucchini, finely chop. Peel and finely chop the onion, peel and coarsely grate the carrots. Peel and chop the garlic.
Heat 2 tablespoons of vegetable oil in a saucepan, put onions, after 5 minutes – carrots, then tomatoes, peppers, eggplant, zucchini. Cook the gravy for 30 minutes over low heat, under the lid, stirring occasionally. Add salt, pepper and basil.
Vegetable sauce is great with meat, fish, pasta, broccoli.
How to make nut gravy
Gravy products
Cashews – 100 grams
Vegetable or meat broth – 2 cups
Mustard – 2 tablespoons
Flour – 1 tablespoon
Salt and pepper to taste
How to make nut gravy
Put the frying pan on high heat, heat for 1 minute, add the nuts and fry them for 5 minutes, stirring occasionally, until beige. Grind the fried cashews, add the broth, mustard, flour, and mix well.
Pour the nut-flour mixture into a saucepan and cook over low heat under a lid for 10 minutes until thickened.
Nut gravy is great with mushroom side dishes, meat and poultry dishes.