Gravy, sauce, gravy, etc. - as soon as this type of peculiar dressing is not called, which is filled with meat, and mushroom, and fish, and flour dishes. Here are all kinds of gravy recipes. With their help, you can daily serve completely different dishes with an original taste. If you cooked the gravy correctly, the familiar dish will sparkle with new colors and taste, cause an unprecedented appetite for your family members.
Gravy recipes are different. Some of them are dietary, while others are so rich and satisfying that they can themselves be used as a separate dish. Cooking sauces is not so difficult. Let's start with the simple ones.
Pork gravy
How to make gravy classic? Take the following products for cooking meat in traditional gravy: a pound of pork, a tablespoon of ketchup (or tomato paste (tomato puree)), you can use one more tomato. Still need flour (two tablespoons), vegetable oil, two onions, salt, 1.5 tablespoons. spoons of paprika, spices. Cut the pork into small sticks and fry in oil. Season the meat with paprika and spices. Bulbs need to be cut into half rings and added to pork. Pour meat with onion broth or water, so that they are half covered with liquid. We put the pan on a small fire for an hour so that the pork is well stewed. If necessary, evaporate the broth topped up. When half an hour is left until the sauce is finished, ketchup with chopped tomato is added to the dish. Pour a slightly salted mixture of flour with water into the prepared meat. So we got pork in classic gravy. Very tasty, thick sauce.
The preparation of gravy with peaches requires the following products:
- three hundred grams of pork fillet,
- one peach,
- one hundred grams of low-fat sour cream,
- one tablespoon of flour and butter,
- a large onion,
- an egg
- salt with pepper.
Finely chopped pork scald in boiling water to remove the film. We cut the onions in half rings and sauté in butter until they get a golden color. Put in a pan where it is fried, spices with meat and simmer for about 15 minutes. Now it is the turn of the peach, which is previously finely chopped. With it, the meat should be stewed a little more. At the end of cooking such an original sauce, add the egg, beaten in advance with sour cream and flour. Bring everything to a boil. This sauce emits a unique aroma that stimulates appetite. If it is supplemented with greens, you get a new version of an unusual dressing.
The following mushroom sauce goes well with dishes where the main ingredients can be mushrooms, chicken, eggs. Take for its preparation butter (three tablespoons), one glass of chopped champignons (or porcini mushrooms), bechamel sauce (two glasses) and half a teaspoon of salt.
Melt the butter in a saucepan, put finely chopped mushrooms in it, salt and fry over high heat for 15 minutes. When isolating juice from mushrooms, you should wait until it remains in the stewpan. Then pour the bechamel, bring to a boil and salt.
Recipes for gravy from dried mushrooms differ significantly from the above recipe. Such mushrooms must be pre-soaked. Then they are finely cut or chopped using a meat grinder.
In a frying pan until golden, we fry the onions, which we cut into small cubes in advance. Then add flour to it, fry everything again. Then we send the mushrooms to the pan, fill them with water, where they were steeped, and cook for 6-8 minutes on low heat, while stirring constantly. At the end of the preparation of gravy, add butter (a tablespoon). Potato patties are very tasty with this dressing.
Now you know the different gravy recipes. Do not be lazy to cook these sauces for familiar dishes, because with them any dish seems new.