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Vegetable sauce made from carrots and onions. Gravy Onion and carrot sauce with flour

Vegetable sauce made from carrots and onions. Gravy Sauce of onions and carrots with flour

Carrots are one of the most popular vegetables in cooking. It is included in dressings for soups and borscht, it is added to salads and vegetable stews, juice is obtained, and eaten raw just like that. Red “maiden” is also perfect for preparing amazing-tasting gravies. Today we will prepare carrot sauce with a wide variety of ingredients.

Simple recipe

According to this recipe, carrot sauce is a single dish with minimal additions in the form of spices and other vegetables. To create the gravy we will need:

carrots – 1 large piece;
ground paprika – 1 tablespoon;
vegetable oil – 3 tablespoons;
flour – 1 tablespoon;
water – 2 glasses;
salt to taste.

Preparation:

Peel the carrots and grate them on a coarse grater. Take a frying pan, pour oil into it, heat it up, and simmer the carrots in it until softened.
Add flour, paprika and salt to the stewed carrots. Simmer all ingredients for 2-3 minutes.
Then slowly pour in water, stir and simmer over low heat for another 15 minutes.

The gravy goes well with pasta, potato and porridge dishes.

Original recipe

For those who like to cook complex dishes with a lot of ingredients, we offer original carrot sauce with interesting products. You will need:

fresh carrots – 300 grams;
butter – 2 tablespoons;
ginger root - cut 1.5 cm
vegetable broth – 300 ml;
orange - 1 piece;
cream (fat) – 5 tablespoons;
cumin seeds to taste;
pepper and salt to taste;

Preparation:

Wash the ginger well, peel off the skin, put it in a blender to grind. Place in a separate plate.
We also wash and peel the carrots, wash them again, then cut them into small pieces.
Melt the butter in a saucepan or small saucepan. Add carrots and ginger. Mix all ingredients and simmer, reducing heat, for 10-15 minutes.
Add pepper, cumin seeds and salt. Knead.
Squeeze the juice out of the orange and pour it into the pan with the base. Immediately add broth. Boil, reduce heat. Simmer for 20 minutes. Be sure to stir.
Pour the finished gravy back into the blender bowl and beat until smooth. Now you can add cream to it and mix everything thoroughly.

After our carrot sauce has cooled, pour it into a saucepan and serve with fish dishes.

When choosing ginger, make sure its surface is smooth and has a pleasant color. Check the root for freshness: the cone should break off with a crunch. It is better to cut ginger on a glass surface; the wood absorbs its smell well, and it does not disappear for a long time.

Recipe with onions

The classic combination of carrots and onions is in demand in all cuisines of the world. The sauce with these vegetables has a taste that decorates the fish and adds appetizing to the meat. For it we need to take:

carrots – 3 large pieces;
red onion – 1 head;
olive oil – 2 tablespoons;
oregano, bay leaf, thyme - to taste;
juice from ½ lemon
salt to taste.

Preparation:

We clean the vegetables and cut the onions and carrots into rings.
Place the carrots in a saucepan and add a small amount of water. Add spices and place on medium heat. Simmer for 20-30 minutes until the carrots become soft.
Pour oil into a frying pan and add onion rings. Sauté them until they reach a traditional golden hue.
Transfer the finished carrots to a blender using a slotted spoon. Grind. Add some water to the carrot puree, in which the carrots and spices were cooked.
Combine carrots and onions in a frying pan. Squeeze the juice of half a lemon into this mixture. Add spices and salt if required. Simmer for 5 minutes.
Pass the gravy through the blender again. If it turns out very thick, dilute it with carrot water. Properly boiled gravy is similar to thick sour cream.

Carrot juice sauce

Carrot juice gravy is served with such an interesting dish as boudan blanc (tender chicken sausages with bacon). For her we will take:

carrot juice – 1 liter;
lemon juice - obtained from half the fruit;
butter – 100 grams;
lemon zest - collected from the same half of a lemon;
star anise – 9 stars;
sea salt to taste.

Preparation:

Pour carrot juice into a saucepan, add lemon zest and star anise to it, add lemon juice. Turn on high heat. Evaporate until the volume is reduced by half.
Strain the resulting mixture through a sieve, add butter and salt, and evaporate by half again. The gravy must be stirred constantly so that nothing burns.

The sauce makes a great taste melody with fried white fish (cod, haddock).

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Even the most aromatic and appetizing cutlets cannot do without a rich, fragrant sauce. Most often, the gravy is prepared on the basis of tomatoes and tomato products (sauce, paste, juice or homemade preparations), with the addition of garlic, onions, dried or fresh herbs, various vegetables or mushrooms. In addition to tomato-based gravies, there are also white sauces made with cream or sour cream, mixtures of mayonnaise and pasta, based on mushrooms, cheese, garlic and onions, sweet paprika, red and white wines, etc.

Wheat or corn flour and starch are used as a thickener. Flour can be fried or poured after sautéing other ingredients already dissolved in cold water. The gravy is also made without using wheat flour. In this case, a lot of vegetables are added to it, either pureed or finely chopped.

Each housewife has her own signature recipe for gravy for cutlets. This article presents the most famous and popular sauces.

Sweet and sour sauce with kefir

Ideal not only for cutlets, but also for all other meat dishes. It is especially good with beef or pork dishes.

Crush the garlic or put it through a garlic press. Mix the resulting puree with kefir, salt, ground cumin, dried dill and other spices. Let stand for about 10 minutes.
Heat vegetable oil in a frying pan and gradually add wheat flour. Sauté until golden brown.
Then pour the kefir mixture into the frying pan and simmer everything until thickened over medium heat for 5 minutes.
Dilute the sauce with water to the desired consistency. Simmer for another 5-10 minutes and remove from heat.

Classic sauce for cutlets with onions and carrots

For this sauce, carrots are most often grated on a regular coarse grater (beet grater). However, if you try to grate the carrots on a medium (cheese) grater, the prepared gravy will acquire a completely different consistency - thicker and more uniform.

The basis for the sauce is the meat juice and fat remaining in the pan after frying the cutlets.

Onions – 1 pc.
Garlic – 2 cloves.
Unsalted tomato paste – 1 tbsp. l.
Wheat flour – 1-2 tbsp. l.
Carrots – 1 pc.
Water – 1 tbsp.
Salt.
Other spices to taste.
Finely chop the onion. Grate the carrots on a cheese grater.
Sauté the onion in fat until golden brown. Then add grated carrots and a couple of cloves of garlic. Salt and season.

Cheese sauce for cutlets

A spicy replacement for tired tomato sauces and garlic and onion fries.

Processed cheese – 1-2 pcs.
Dried herbs (parsley, dill, oregano) – 1 tsp. with a slide.
Celery – 100 g.
Wheat flour – 2 tbsp. l. no slide.
Water – 1-2 tbsp.
Butter – 50 g.
Chili pepper - a quarter of a pod.
Black pepper.
Grate the processed cheese on a coarse grater and the celery on a fine grater. Finely chop the chili pepper.
Fry celery with chili peppers in butter. Lightly salt the vegetables and season.
Gradually add wheat flour, dried herbs and fry for 5 minutes.
Pour water, bring to a boil and gradually add grated cheese, stirring constantly.
After the cheese has completely melted, keep the sauce on the fire for another 3-5 minutes and remove from the heat.
Serve immediately with the cutlets.

Onion and carrot sauce

Onions and carrots grow in all corners of our planet. These are one of the most widespread vegetable crops on Earth, so onion and carrot sauces are found in all cuisines of the world. There are only two ingredients, but they contain a lot of vitamins and beneficial elements.

Onions have high antibactericidal properties, are rich in vitamin C, and contain a lot of calcium and phosphorus. Carrots are not far behind in terms of their range of useful substances. First of all, it is vitamin A, necessary for a growing body. Beta-carotene reduces the risk of cancer, and vitamin K is very important for the good condition of our skeletal system.

The main thing is that these vegetables contain a tiny amount of fat, which, of course, attracts those who watch their weight and vegetarians. These vegetables will not harm your figure, and when properly prepared they will provide taste pleasure. There are many recipes for gravy, but how to choose one that won’t get boring and will suit different dishes. We offer you several interesting options.

Carrot and onion sauce

If eating tomatoes is contraindicated for you or your household for any reason (allergies, arthritis, cholelithiasis), prepare a vitamin-rich and aromatic alternative.

Onions and carrots in sauce are no less good than tomatoes in ketchup. We will need:

carrots – 3 large pieces;
head of red onion;
olive oil – 2 tbsp. spoons;
juice of half a lemon;
spices - thyme, bay leaf, oregano - to taste;

How to make a surprisingly appetizing sauce:

Peel the carrots and onions and cut them into rings.
Take a saucepan, put carrots in it, add water and put on medium heat. Add spices. Let the water boil, reduce the heat and simmer for 20–30 minutes until the carrots are soft.
Place the onion in a frying pan, add oil, lightly salt, and sauté until golden brown. Turn off the fire.
If the carrots are ready, put them in a colander, don’t pour out the water, let them wait.
Grind the boiled carrots in a blender, add a little of the water in which they were boiled with spices.
Now add the grated carrots to the onions and pour in lemon juice. Add salt and spices to taste, simmer for five minutes. Make sure it doesn't burn (you can add water).
Place the stewed vegetables back into the blender and puree them. If it turns out very thick, dilute with water to the consistency of thin sour cream.

Cooking time is about 35 minutes. Serves 6-8 side dishes.

Appetizing gravy for buckwheat

By adding meat and tomato juice to our vegetables, we get a delicious gravy for buckwheat or pasta.

veal meat – 300 grams;
onions – 1–2 pcs.;
tomato juice – 200 grams;
spices - to taste;
vegetable oil – 4 tablespoons;
garlic – 3–4 cloves;
salt - to taste.

Preparation:

Peel onions, carrots, garlic. We chop everything finely.
Heat the oil in a frying pan, add the carrots, sauté for 3-4 minutes.
Cut the meat into small cubes.
Add the meat to the carrots and simmer, covered, for 30 minutes. Then pour in tomato juice.
Add spices to all the ingredients in the pan and simmer for about 10 minutes. Turn it off.
Sprinkle the prepared gravy with garlic and salt.

Instead of tomato juice, you can add tomato paste, diluted in a proportion of 2 tbsp. spoons of paste per 200 ml of water.

Cooking time is approximately 50 minutes. The amount of gravy is for 4–5 standard servings.

Gravy for cutlets

A very tasty and beautiful gravy with which the cutlets are eaten instantly. In addition, it is prepared very quickly and is not burdensome for the budget of any family.

For this we will need:

carrots – 1 piece;
onion – 1 head;
garlic – 2 cloves;
tomato paste (unsalted) – 1 tablespoon;
flour – 2 tbsp. spoons;
glass of water;
salt and black pepper - to your taste.
We start by leaving the fat or oil in the pan in which the cutlets were cooked.
We clean the vegetables and begin pre-processing.
Three carrots on a coarse grater. Finely chop the onion and garlic.
The onion must be sautéed in a left frying pan until it reaches its usual golden color. Add garlic and carrots to it.
Salt and pepper. Simmer for 3–4 minutes. Add tomato paste.
Add flour to the mixture. Mix everything well. Simmer until thickened.
Add water to dilute the gravy to the consistency of a regular sauce. We simmer for another five minutes. Turn off, the gravy is ready.

Cooking time: 25–30 minutes. Serves 4-5 servings.

What side dishes should I serve with?

The combination of onions and carrots goes well with a large number of side dishes and main courses. Traditional for the Slavic table, in demand in Asia, these vegetables are also used as a dressing for first courses. Sauces based on them are simple, quick to prepare, and have everyone’s favorite taste, which means they will always help out the housewife if she needs to diversify the taste of meat or pasta. And most importantly, we can buy them fresh at any time of the year, and those who have a summer house don’t need to buy them. They will be able to cook from proven, organic, hand-grown vegetables.

How to make delicious tomato sauce with onions and carrots

Hello, dear readers. Today I will show you and tell you how my father prepares delicious gravy. This sauce is well suited for cutlets, pasta, and buckwheat, and mashed potatoes also go very tasty with it. To be honest, I haven’t made such a delicious gravy with flour for a long time. Elena is usually fussing around in the kitchen, but she asked me to do something for the children, because children love it when I cook. Everything I do is somehow unusual, not like our mother. That's why dad is in the kitchen today, that is. I'm cooking today.

My daughter asked me to cook some pasta; she likes sweet pasta. But pasta just didn’t inspire me. Moreover, I don’t like to cook pasta. I recently made beans and potatoes and the kids loved it. And so I decided to repeat something similar to taste. My father made delicious gravy. Moreover, the gravy can be made sweeter. And my kids love slightly sweet foods.

Ingredients needed for tomato sauce

This gravy is not complicated or time-consuming to prepare. And for cooking we only need:

two onions
vegetable oil (about 70 grams)
one large carrot
one liter of tomato juice
tablespoon flour
three tablespoons of sugar (tablespoons)
one teaspoon of salt
and one glass of boiled water, not even full
don't forget about love

You should always cook with love, this always makes any food tastier. Even ordinary pasta can be turned into a work of art. I won’t say that now I have a beautiful dish, but it turned out very tasty. The daughter again preferred, like beans and potatoes, pasta with gravy instead of borscht. And if you follow our culinary recipes, you know that my daughter really loves borscht and okroshka.

Let's move directly to the recipe. First we need onions and carrots.

I take two onions, slightly larger than average. And one big carrot. We peel and chop the onion, not into very large pieces. We peel the carrots and grate them on a fine grater. Of course, you can make a large one, but then it will take a little longer to prepare our gravy.

I poured vegetable oil into a frying pan to fry the onions and carrots. Fry the onion lightly, so to speak, until transparent. Our father usually poured such a fry into an aluminum saucepan and then added tomato juice. I decided to do it all in a frying pan. We have a family frying pan, and such a volume is not critical for it.

As you may have guessed, I poured tomato juice into the prepared roast. I used homemade tomato juice; we closed it in the summer. How we prepare tomato juice for the winter using a miracle device can be seen in this article.

Tomato juice can, of course, be replaced with tomato paste, then you need to dilute it with water, less often.

After we poured the fried onions and carrots with tomato juice, we immediately prepare the next filling. To do this, we take one tablespoon of flour and an incomplete glass of boiled cold water.

As you can see in the photo, I diluted the flour in boiled water so that there were no lumps (Of course, the photo doesn’t show that the water is boiled, but you can believe me). I then poured the dissolved flour into our cooking gravy. You can immediately add three tablespoons of sugar and one teaspoon of salt.

You can add less or more sugar, it will depend on your taste. For example, now my father began adding one tablespoon of sugar after they found sugar in his blood. But despite this, he does not use pills. He tries to cope with everything using folk recipes.

There is an article on the blog about diet for diabetes. If you wish, you can familiarize yourself with diet No. 9 here. I added three spoons, and then my daughter added more sugar to the pasta. My son ate it this way without adding sugar.

After adding flour to the gravy, we now try to stir it more often. The flour settles to the bottom and can even burn if you do not stir the gravy for a long time.

After adding tomato juice, the gravy is prepared for another 20-30 minutes. My carrots were finely grated, so they cooked quickly.

This is how easy it is to make a delicious tomato sauce with onions and carrots. If you are fasting, then you can not fry the onions in oil, but simply start preparing the gravy by adding chopped vegetables to tomato juice, without vegetable oil. Cook with love and eat with pleasure!

I saw an interesting recipe for gravy here and I liked it.

Vegetable sauce made from carrots and onions

This easy-to-prepare vegetable gravy will be an indispensable addition to side dishes and a variety of dishes. Simple dishes will acquire a new taste and aroma. The minimum amount of products and clear recommendations will help even a beginner not to get confused and prepare gravy.

Utensils for preparing gravy

In the process you will need two deep plates, a frying pan or saucepan, a wooden spatula, a grater, a cutting board, a glass, and a tablespoon.

Required Products

A couple of large onions, three carrots, two tablespoons of flour, 250 milliliters of liquid (this can be water, milk, tomato juice or broth), vegetable oil for frying, a pinch of salt, seasoning you like.

Preparing Ingredients

The onion must be peeled, cut into cubes and placed in a prepared plate. Wash the carrots, peel them and grate them on a coarse grater, prepare a glass of tomato juice.

Preparing the gravy

Pour sunflower oil into a saucepan, as soon as it is well heated, add chopped onion, fry, stirring regularly until golden brown. Then add flour and, without ceasing to stir, add carrots. This will only take 3 minutes. Then pour in the tomato juice, add seasoning, salt and mix thoroughly. Reduce heat and cover the pan with a lid. Simmer for 15–25 minutes.
Check the readiness of the gravy: you just need to taste the vegetables, they should be soft.

Basic secrets of making gravy

You can use flour to make the gravy thicker by adding a little more than in the recipe. If the gravy is too thick, dilute it with broth or water.
This recipe is very simple and you can make the gravy taste different every time. To do this, you just need to experiment with the composition of the products.

Bell peppers work well; their color scheme will brighten the gravy. Parsley, dill, and celery will add spice and increase the amount of vitamins and nutrients. All the greens are added at the very end of preparing the gravy. For lovers of spicy cuisine, it is good to add garlic, hot pepper, horseradish or mustard.
Store the gravy in the refrigerator for two days and reheat in the microwave.

Chapenko Oksana, especially for the Advisor.

Carrot and onion sauce

An excellent vegetable dish is carrot and onion gravy. Vegetables, pasta and a little good humor - and a great meal is guaranteed.

INGREDIENTS

Pack of spaghetti 1/3 pieces
Brussels sprouts 6 pieces
Tomato 1 piece
Carrot 1 piece
Onion 1 piece
Garlic 3 cloves
Green beans 50 grams
Capers 1 teaspoon
Abkhazian adjika 1 teaspoon
Pumpkin 100 Gram
Garlic arrows 50 grams
Olive oil 4 tbsp. spoons
Parmesan 20 Gram
Butter 20 grams
Dried basil 1 teaspoon
Apple cider vinegar 1 teaspoon

Wash and peel the vegetables. Chop the carrots as for julienne, cut the cabbage into quarters, onions, pumpkin and tomatoes into cubes.

It is better to choose firm spaghetti; you need to cook it until al dente.

Crush and chop the garlic. Heat the oil in a wok or saucepan, fry the garlic, add Brussels sprouts, onions, carrots, pumpkin and fry for 3 minutes. Add chopped arrows with beans, fry for another 2 minutes. Add tomatoes, capers, adjika and vinegar. Simmer for 2-3 minutes.

Add grated Parmesan and salt if necessary. Drain the finished spaghetti in a colander, leaving enough liquid. Add butter and herbes de Provence to the spaghetti. Shake to mix and add to sauce.

Mix thoroughly and place on plates. Top the spaghetti with Brussels sprouts and vegetables with olive oil.

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Our ancestors began preparing tasty and aromatic gravies back in ancient times. Even then, gravy was served with the main meat or fish dish, prepared from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time imperceptibly replaced the concept of “gravy”. Although there is no particular difference between sauce and gravy, both in appearance and in taste it is a liquid sauce, from which gravy differs only in that it is added directly to the plate of food (sauces), and sauces are served on the table in special dishes (sauces).

The gravy can be made from the juice released during cooking, or it can be prepared separately using broth or other ingredients. To improve the taste of the gravy, add herbs, spices, onions and garlic, and add sour cream, flour, and starch to thicken it. Flour and starch must first be diluted with water to avoid lumps.

Gravy “Village”

Ingredients:
250 ml milk,
250 ml chicken broth,
60 g butter,
45 g flour,

Preparation:
Heat the butter in a saucepan, add flour and cook over low heat for 2 minutes. Then pour in milk, broth, add salt and pepper. Reduce heat and simmer until mixture becomes smooth.

Sour cream sauce

Ingredients:
2 stacks vegetable broth,
½-¾ cup. sour cream,
2 tbsp. butter,
1 tbsp. flour.

Preparation:
Melt the butter in a frying pan, add the flour, fry it, then pour in the vegetable broth, stirring constantly, and boil the gravy for 10 minutes. Finely chop the onion and fry. Pour sour cream into the hot thickened sauce, add onion, stir and remove the finished gravy from the stove.

Butter sauce with egg

Ingredients:
700 g butter,
8 boiled eggs,
30-50 g parsley,
citric acid - on the tip of a knife,
salt - to taste.

Preparation:
Add finely chopped boiled eggs, salt, citric acid, parsley to the melted butter and mix everything well.

Pork gravy (suitable for any side dish)

Ingredients:
400 g pork,
200 g sour cream,
2 stacks water,
2 tbsp. flour,
1 onion,
4-5 tbsp. butter,
salt, spices - to taste.

Preparation:
Cut the meat into small pieces and fry in a frying pan in butter or fat until golden brown. Finely chop the onion, add to the meat and fry for another 10 minutes. Add water and salt with spices to the meat and onions and simmer until half cooked. Dilute the flour with water, add sour cream, pour the sauce over the meat and simmer until cooked. Instead of sour cream, you can add ketchup or tomato paste.

Mushroom gravy for rice

Ingredients:
500 g champignons,
200 ml cream,
1 onion,
2-3 cloves of garlic,
2-3 tbsp. vegetable oil,
salt, ground black pepper, lemon juice, parsley - to taste.

Preparation:
Peel the champignons and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a preheated frying pan with vegetable oil, fry the onion and garlic until transparent. Then add the champignons to them, evaporate the liquid, reduce the heat and pour in the cream. Warm the mixture for 10 minutes, stirring constantly. Add parsley, salt and pepper, add lemon juice to taste and stir.

Universal tomato paste sauce

Ingredients:
70 g tomato paste,
2 tbsp. flour,
300 ml water,
1 tbsp. Sahara,
1 onion,
2 tbsp. vegetable oil,
½ tsp. salt,
2 bay leaves,
dry spicy herbs, ground black pepper - to taste.

Preparation:
Chop the onion and fry it in vegetable oil until golden brown. Mix tomato paste, flour, sugar and salt, add water to the resulting mixture and mix well. Pour the tomato mixture into the pan with the onions and cook until thickened, stirring constantly. As soon as the gravy begins to thicken, add dry spices, bay leaves and remove the pan from the stove. Let stand covered for 3 minutes.

Flavorful gravy for mashed potatoes

Ingredients:
200 ml meat broth,
2 tsp flour,
50 g butter,
3 tomatoes
1 carrot,
1 onion,
3-4 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Cut the onion into small cubes and fry in oil. When it turns golden, add finely grated carrots. Also grate the garlic and add to the total mass. Peel the tomatoes, chop and add to the vegetables. When the liquid from the tomatoes has evaporated, add flour and stir. Gradually add hot broth to the gravy until smooth, add salt and pepper to taste.

Vegetable sauce for pasta

Ingredients:
400 g fresh or canned tomatoes,
½ cup heavy cream,
1 tbsp. butter,
1 onion,
1 carrot,
1-2 cloves of garlic,
a pinch of sugar
salt, seasonings and spices - to taste.

Preparation:
Chop the onion, garlic and fry them in a frying pan in vegetable oil. Add grated carrots to the pan and fry. Grind the tomatoes using a blender and pour the tomato mass into the frying pan, add a little sugar, salt and pepper, add spices and seasonings to taste. Stir, bring to a boil, pour in the cream and add butter, reduce heat and cook until the liquid has evaporated.

Spicy sauce for meatballs

Ingredients:
50 ml Worcestershire sauce (you can replace it with any other sweet and sour sauce),
50 ml water,
50 g butter,
3 tbsp. tomato paste,
2 tbsp. brown sugar,
2 tbsp. lemon juice,
1 tsp instant coffee,
1 tsp vinegar.

Preparation:
Melt the butter in a small saucepan, add vinegar, previously diluted with water. Squeeze the juice out of the lemon, strain and place in a saucepan. Add tomato paste mixed with sugar there. Add coffee and stir. Then add Worcestershire sauce, bring to a boil and cook, stirring, for 5 minutes. Stew the finished meatballs in the resulting gravy.

Champignon gravy for stewed meat

Ingredients:
400 g champignons,
600 g water,
1 bouillon cube
3 tbsp. sour cream,
3 tbsp. flour,
1 onion,
salt, spices - to taste.

Preparation:
Place a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to simmer. Chop the onion and fry it in vegetable oil until golden brown. Finely chop the champignons and add them to the onion, add salt, stir and simmer until the liquid has evaporated, then add the spices. Place the fried foods in the broth and continue to simmer. Meanwhile, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and whisk. Pour the finished filling into the pan with the broth, bring the resulting mass to a boil and cook for 5 minutes.

Liver gravy for boiled potatoes

Ingredients:
500 g liver,
1 stack water,
1 tbsp. flour,
2 carrots,
2 onions,
3 tbsp. butter,
salt, pepper - to taste.

Preparation:
Rinse and clean the liver from films and cut into small pieces. In a flat plate, mix flour with salt, roll pieces of liver in this mixture. Fry the liver in a hot frying pan with oil. Meanwhile, cut the carrots into cubes and the onion into half rings. Add chopped vegetables to the liver and stir. Then add hot water, stir and simmer for 20 minutes.

Spicy gravy for meat

Ingredients:
150 g sour cream,
50 ml meat broth,
2 yolks,
100 g horseradish,
40 g butter,
50 g flour.

Preparation:
Wash the horseradish thoroughly, grate it and add 2 drops of vinegar. Place butter and flour in a frying pan and fry until smooth. Pour in the broth and bring the gravy to a boil. Then add horseradish, sour cream, salt, pepper and mix thoroughly. Beat the yolks and heat, add to the rest of the ingredients, but do not boil, otherwise they will curdle.

Meat gravy with red wine

Ingredients:
250 ml meat juice (after frying meat),
½ cup red wine,
100 ml beef broth,
1 tsp flour.

Preparation:
Place the pan where the meat was fried with the juice on the fire, add flour and stir well. Add wine and broth and cook over low heat for 5-10 minutes until thickened, add a little salt to taste. Then strain the finished broth and serve with meat.

Czech Garlic Gravy

Ingredients:
200 g milk,
30 g onions,
4 cloves of garlic,
10 g sugar,
1 tbsp. lemon juice,
10 g lard.

Preparation:
In a small saucepan, fry the flour in lard (be careful not to burn). Then add finely chopped garlic and onion to the saucepan with flour and continue frying until golden brown. After this, add hot milk, sugar and fry the gravy over the fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.

Gravy with sweet peppers and tomatoes

Ingredients:
120 ml of juice formed when roasting meat,
100 ml pork broth,
2 tomatoes
2 pods of sweet pepper,
50 g butter,
greens, salt - to taste.

Preparation:
Peel the tomatoes and chop them. Cut the sweet pepper into small pieces. Finely chop the greens. Place the tomatoes and bell peppers in a frying pan with heated butter, add salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add the greens, stir and remove from heat.

Sweet and sour sauce with wine and raisins (for rice, potato, fish cutlets)

Ingredients:
1 glass of wine,
1 glass of lemon juice,
½ cup raisins,
2 tbsp. flour,
3 tbsp. butter,
1 onion,
sugar, spices - to taste.

Preparation:
Fry the flour in melted butter. Add chopped onion, spices, stir and pour in enough hot water to make a medium-thick sauce. Then add 2-3 tsp. burnt sugar, bring the mixture to a boil, strain, pour in wine, lemon juice and sugar (the gravy should have a pleasant sweet and sour taste). Boil the raisins, add to the gravy and bring to a boil.

Sweet and sour sauce with cranberries and fruit juices

Ingredients:
400 g cranberries,
1 stack pomegranate juice,
1 stack orange juice,
1 stack Sahara,
1 tsp salt and pepper,
2 tsp cinnamon.

Preparation:
Place the washed and sorted cranberries in a saucepan, pour in the pomegranate and orange juices, add the remaining ingredients and, bringing the mixture to a boil, cook, stirring, for 10 minutes over medium heat.

Lingonberry sauce with port wine for baked chicken

Ingredients:
600 ml chicken broth,
150 ml port wine,
2 tbsp. flour,
4 tbsp lingonberry jam,
2 tsp grainy mustard.

Preparation:
Heat 6 tbsp in a small saucepan. juice from roasting chicken. While whisking, add flour and cook for 3 minutes until golden brown. Gradually add broth and port to the mixture, whisking to avoid lumps. Next, add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.

Lemon sauce with herbs for any dish

Ingredients:
250 ml cream,
4 tbsp each finely chopped dill and parsley,
2 tbsp. green onions,
1 tbsp. lemon juice,
black pepper, salt - to taste.

Preparation:
Combine all prepared ingredients, pepper, salt and mix.
This sauce is also suitable as a salad dressing.

Ginger sauce for meat and poultry (grill, barbecue)

Ingredients:
1 tbsp. lemon juice.
1 tbsp. soy sauce,
6 tbsp. vegetable oil,
½ tsp. grated ginger root,
1 clove of garlic.

Preparation:
Combine all ingredients and mix until smooth (you can use a blender).

Appetizing gravy with orange juice and herbs

Ingredients:
⅓ stack. olive oil,
¼ cup orange juice,
1 bunch of parsley,
2 tsp lemon juice,
pepper and salt - to taste.

Preparation:
Mix all ingredients in a separate bowl and beat with a blender until smooth.

Yogurt dip with cucumber and cheese

Ingredients:
250 ml yogurt,
75 g hard cheese,
2 finely chopped gherkins,
salt, pepper - to taste.

Preparation:
Mix all ingredients well and add salt and pepper to taste.

Sour cream sauce with mint

Ingredients:
1 stack sour cream,
2 tbsp. chopped mint,
salt, ground black pepper - to taste.

Preparation:
Mix sour cream with chopped mint, salt and pepper to taste.

Try preparing gravies for your favorite dishes according to our recipes, and you will see for yourself how the usual dishes that we are used to eating every day will be transformed.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Step 1: Chop the ingredients.

First you need to peel the onions. It is necessary to cut it into thin rings, so that in the future it will be convenient to finely chop it. Afterwards, wash the carrots, peel and grate on a coarse grater. Place a frying pan on the stove to heat up and pour a little vegetable oil into it. While you wait, finely chop the onion. When the pan is hot, add the onion. Fry it over high heat for 3-5 minutes, stirring constantly with a spatula, then add carrots to it and fry over medium heat for about 3-5 minutes.

Step 2: Combine all pasta sauce ingredients.

When we have already fried the onions and carrots, it’s time to add ketchup or tomato paste to them, or you can even add your own homemade tomato paste. Stir the dish constantly! At this stage you can put the kettle on to boil, we will need it a little later. Now it's time to add soy (or regular) flour. And almost immediately pour a few tablespoons of boiling water into the frying pan. If the gravy is too thick, you can add a little more boiling water. Mix everything well, add salt and spices to taste, and remove from heat.

Step 3: Serve the gravy over the pasta.

As a result, we got a gravy with a consistency similar to sour cream, very aromatic and beautiful. As soon as we remove our dish from the heat, we divide the gravy into plates. Spread it in portions, preferably directly on the pasta. The dish can be decorated with fresh lettuce or parsley leaves.

Bon appetit!

If you like your gravy spicier, add some red pepper and pressed garlic.

This gravy sauce goes well not only with pasta, but also with boiled rice.