Recipe for fast gravy for cutlets

Many of us have graduated from high school but still remember gravy: thick, with an amazing aroma, with a slight brownish tint.



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The hostess notes that 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 emphasize the taste.



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The recipe includes the simplest ingredients, and the preparation does not take much time and will not require special costs.

Gravy for cutlet Ingredients

• 1 liter of water
• 2 tbsp sour cream
• 2 tbsp flour
• 1 tbsp tomato sauce
• 2 cloves of garlic
• 0.5 tsp ground black pepper
• 1 tsp hop-suneli
• 1 tbsp fresh dill
• salt

Preparation

1. Put the flour on a hot pan and roast it to a light brown color.
   
   
   
2. Add to the flour tomato sauce, sour cream and hops-suneli, squeeze the garlic.
   
   
   
3. Stir it to uniformity.
   
   
   
4. Share 300 ml of water and start stewing.
5. As the gravy becomes thicker, add the rest of the water. At the same time, mix carefully so that no lumps form.
   
   
   
6. After that, add pepper and dill to the sauce, put on the stove and bring to a boil with constant stirring.
   
   
   
7. When the sauce boils, you can put patties in it. Put them out in gravy for 5 minutes, then turn them over to the other side and let them simmer for another five minutes under the closed lid. The moisture must not evaporate.
   
   
   
8. It turns out to be cocky. gravy for cutlets, like in the dining roomIt's thick and delicious. Bon appetit.

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