A smiling Soviet cook tells how to make gravy, as if from a catering service

Air mashed potatoes with creamy taste is an excellent side dish for meat, fish, poultry, vegetables. And as an independent dish, it perfectly satisfies hunger and is easily absorbed. And to diversify it will help the gravy to the puree, the recipes of which we collected in this article.



Many of us have long since graduated from school, but still remember the gravy in the Soviet dining room: thick, with an amazing aroma, with a slight brownish tint.

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The magic of this gravy is truly unique. It is able to brighten up many flaws in the cooked dish (no wonder the cutlets in the dining room seemed so tasty!), and the taste of properly cooked puree will lift to the sky.

The ingredients

• 1 litre of meat broth
• 1 carrot
• 1 bulb
• 100g tomato paste
• 50g flour
• 1 tbsp sugar

Preparation

1. Roast the flour to a cream hue and dilute with a glass of warm water, stirring so that there are no lumps.
2. Separately roast the finely sliced onions and carrots. Add to them a tomato paste and lightly roast all together.
3. Bring the broth to a boil and a thin stream of flour and water into it. Next, add vegetables and carcasses mixture on a small heat for about an hour.
4. For reliability, you can fill the sauce with margarine.
5. The mashed gravy is ready. Bon appetit!

Gravy with chicken

The ingredients

• 250g chicken fillet
• 20g flour
• 2 bulbs
• 10g tomato paste
• 50g butter
• 500 ml of water
• 20 ml of vegetable oil
• salt and spice

Preparation

1. Cut the chicken meat into small pieces.
2. Grind the onions, grind the carrots.
3. Roast the onions in vegetable oil, salti and pepper.
4. In another pan, roast the flour to a golden color. Pour a glass of water into it and bring the mass to a boil. Stir so you don't get any lumps.
5. Pour the flour mixture to the onions and set aside.
6. Roast some fillets in butter.
7. Shift them to the vegetables and stir them. Put the gravy on the fire and carcasses for 5-10 minutes.

Nutritious gravy with beef

The ingredients

• 500g beef
• 3 tbsp tomato paste
• 20g flour
• 3 small bulbs
• 400 ml of water
• 1 bay leaf
• salt and spice

Cut the meat into small pieces. Grind the onions. Put the meat on a hot pan and roast it well. When the meat is brown, add the onions and stir. Add flour to the soft onion and stir so that there are no lumps anywhere. Sprinkle everything with spices and add salt.

Carcasses are all about 10, 15 minutes. Now add the tomato paste, stirring to spread evenly. After 5 minutes, pour the meat with water and bring it to a boil. So carve the meat for about 30 minutes. Then you can serve gravy to the mashed potato.

Gravy with mushrooms

The ingredients

• 400g mushrooms
• 1 tbsp cream (15% fat)
• 3 tbsp butter
• 1 bulb
• 1 tbsp flour
• 3 cloves of garlic
• salt and pepper

You can also prepare fragrant and fragrant mushroom gravy. To do this, grind the garlic and fry it in vegetable oil. Then chop the mushrooms and roast them along with the garlic and crushed onions. When the mushrooms are almost ready, add flour, butter and cream.

At the end, spice and salt. Carcasses are about half an hour. Then you can serve with mashed potatoes.

Tomato gravy with minced

The ingredients

• 300g minced meat
• 1 bulb
• 1 carrot
• 2 tomatoes
• 1 tbsp tomato juice
• salt, pepper to taste

Preparation
Of course, it is impossible not to tell in such a collection how to cook gravy with tomatoes. In the pan, roast the sliced onions, then the carrots. Then add the mince. Add the spices and stir. In the meantime, peel the tomatoes off and cut them. When the meat is ready, add tomatoes and tomato juice. Carcase about 20 minutes. Then serve the table!

Recipes for gravy will help you create a new masterpiece every time. They are easy to prepare, economical and delicious. What kind of gravy do you cook most often?