Gravy is a simple recipe. How to cook gravy with meat: original ideas. Lingonberry sauce with port to baked chicken
Catering is always a subject of heated discussion. Many parents are dissatisfied with the quality and taste of the ready meals on the menu in school canteens and kindergartens. But no one will deny that real culinary masterpieces still come across in the catering diet. Gravy without meat is one of such dishes, the taste of which is legendary.
Dark thick sauce goes well with any side dish, making it even more juicy and aromatic. A lot of ways to cook it were invented, but the classic recipe, which has been used by catering staff for many years, continues to be the most popular. Knowing how to cook gravy according to basic recipes, you can cook almost any sauce.
Classic recipe
Cooking time : 25 minutes Servings Per Container : 10 (750 ml) Ingredients :
- Butter - 150 g
- Wheat flour - 3 tbsp. l
- Water (warm) - 500 ml
- Salt - a pinch
- Allspice - to taste
Cooking :
- Put the butter in a gravy boat or small bowl and melt over low heat. To prevent oil from warming, try stirring the oil regularly.
- When the oil has completely melted, remove it from the stove.
- Pour the necessary amount of flour into the hot oil and mix thoroughly with a whisk or with a fork. It is very important that no lumps form that can spoil the gravy. Therefore, it is best to add flour gradually, one spoonful each.
- Put the cookware with the oil mixture over medium heat and continue stirring until the sauce begins to thicken. You need to prepare the base for the gravy until it acquires a pleasant brown color. A characteristic feature of the finished base will be a light nutty flavor.
- When the mixture is ready, pour warm water into a thin stream. The mixture must be kept stirring so that the gravy acquires a uniform consistency.
- It remains only to add salt and spices to taste, mix well and bring to a boil. Since after cooling, the sauce will be slightly thicker than hot, so you should not worry if the gravy seems a little liquid.
- Let the sauce cool slightly and you can use it for its intended purpose. Serve the gravy warm with garnishes; you can use cold sauce as a sauce for ready-made dishes.
It is very important to observe the proportions, otherwise the gravy will either be too liquid, or, conversely, will thicken greatly. The sauce as in the Soviet dining room is perfect for cooking diet dishes. Calorie gravy is 80 kcal per 100 grams.
Gravy Recipe for Kids
Cooking time : 20 minutes Servings Per Container : 6 Ingredients :
- Tomato - 3 tbsp. l
- Flour - 2 tbsp. l
- Water - 1 cup
- Vegetable oil - 1 tbsp. l
- Salt to taste
Cooking :
- Pour vegetable oil into the pan and put it on medium heat.
- Pour the flour carefully and mix well.
- Fry flour until a light coffee shade.
- Add tomato, can be replaced with juice or grated tomatoes.
- Separately, heat water to a temperature of 35-40 degrees.
- Pour water into the tomato mixture and mix well.
- Add salt and, stirring constantly, bring the sauce to a boil.
- Continue to cook the gravy for another 5 minutes, then remove from heat.
This recipe in kindergarten is used to prepare gravy for garnish of cereals or mashed potatoes. At home, it can be used when cooking meatballs and stuffed cabbage.
Milk Gravy Recipe
Cooking time: 20 minutes
Servings Per Container: 20
Ingredients:
- Milk - 1 L
- Butter - 3 tbsp. l
- Wheat flour - 3 tbsp. l
- Sugar - 1 cup
- Vanillin - 0.05 g
Cooking:
- Before you make gravy for sweet dishes, you need to get the butter from the refrigerator and let it thaw a little.
- Add sugar to the softened butter and grind well.
- Put the pan on medium heat and pour flour into it.
- Fry flour for 3-5 minutes, until it becomes light brown in color.
- Pour milk into flour, mix well so that there are no lumps.
- Boil the gravy, stirring constantly, to a boil.
- Put the sweet butter in the milk mixture, reduce the heat and continue cooking the sauce for another 5 minutes.
- At the end of cooking, add vanillin or a bag of vanilla sugar.
This sauce can be watered cottage cheese pancakes, casseroles and add it to the milk porridge. The recipe can be used for cooking for children from 3 years.
- Before preparing gravy without meat, it is important to pay attention to the products that are used in the main dish. If this is a light vegetable side dish, then the sauce should be light, not very greasy. To make it more nutritious and nutritious, you can add a little mushrooms or beans. You can cook gravy on a milk basis, add any spices and seasonings to taste.
- Gravy without meat is best prepared in metal dishes with a thick bottom. In a deep cauldron or pan, the sauce will not burn and it will be easier to interfere.
- To prepare gravy as in kindergarten, you must use only high-quality products. If necessary, the ingredients can be replaced with identical ones, especially if the child has an allergy.
- The basic recipe can be changed depending on taste preferences. Sauce for a meat dish can be prepared not on water, but on chicken or beef broth.
- There are various options for sauces - to taste, as in the Soviet dining room. However, they almost do not differ from each other - the differences may relate to the number of spices and seasonings. Therefore, at home, you can always cook any of them, focusing on your taste.
- You can prepare a salty version of milk gravy for children. To do this, instead of milk and sugar, take two processed cheese and melt them in a water bath. Then follow the recipe.
- Using meat-free gravy can improve the taste of any lean dish.
- To make the sauce taste softer, before cooking, you need to sift the flour through a strainer.
- Fat gravy can be adjusted to taste, reducing or increasing the amount of fat. For a diet, you can cook gravy without adding oil, it is enough to fry the flour in a dry pan.
Most often they are prepared on the basis of meat and vegetable broths, sour cream, milk or cream. For flavor, spices are often added to them, as well as fresh and dried herbs. And today we will offer you some simple recipes that you can easily repeat at home.
Sauce for cutlets
To add a twist to the regular family menu is very simple. To do this, it’s enough to cook a delicious gravy of tomato paste, onions and spices, and then serve it together with hot cutlets.
Ingredients:
- flour - one tablespoon;
- onions - 40 grams;
- tomato paste - two spoons;
- garlic - two cloves;
- bay leaf;
- water - one glass;
- sugar - a pinch;
- salt, a mixture of Provencal herbs and ground pepper - to taste.
Gravy for the main dishes with flour is prepared very simply and quickly. You will see for yourself when you read our recipe.
So, first you need to peel the onion and cut it into cubes. After that, fry the workpieces until golden brown. This can be done in the same pan where cutlets have just been cooked. Pour a mixture of water and tomato paste into the onion, add spices and salt to taste, put a bay leaf. Stew the sauce over low heat for ten minutes, and at the very end mix it with chopped garlic.
When ready, serve it to the table with the main course and side dish.
Minced sauce
The second courses are very popular in European cuisine. They turn out to be very satisfying, tasty and fragrant.
Ingredients:
- any minced meat - 500 grams;
- carrots and onions - two each;
- garlic - three cloves;
- tomato paste - one and a half tablespoons;
- salt, dry basil and ground pepper - to taste;
- vegetable oil.
How is meat sauce prepared for second courses? very simple and will not cause you any difficulties.
Peel the vegetables, rinse under running water and chop. It is better to grate the carrots, and cut the onions into cubes. Fry foods in vegetable oil for five minutes, then add minced meat to them.
Cover the pan and simmer the meat until cooked. Do not forget to stir the minced meat periodically, breaking it with a spatula or fork into small lumps. Add tomato paste, spices and salt to the foods. After a few minutes, pour a little water into the pan, put the garlic and basil. Stir all the ingredients and remove the sauce from the heat.
Delicious can be served with pasta, potatoes or rice.
Gravy for second courses tomato
This delicious and beautiful sauce is perfect for meat and fish dishes, which are usually served with rice, mashed potatoes or pasta.
Required Products:
- milk and boiled water - half a glass;
- flour - a tablespoon;
- tomato paste - two teaspoons;
- butter - 30 grams;
- salt and black pepper to taste.
You can prepare gravy for the second dishes according to this recipe.
Pour the flour into water at room temperature and mix them with a whisk. Place a stewpan or a small saucepan on the stove, and after a while melt the butter in it. Pour milk and water diluted in flour into a bowl with a thin stream. Add tomato paste, salt and spices. Stir foods and boil the sauce for a couple of minutes. When the gravy thickens, it can be removed from the stove.
How to Make Gravy for a Second Sausage Dish
A simple budget sauce from the available products is very tasty and satisfying. And we will prepare it from the following ingredients:
- vegetable oil - one spoon;
- bulb;
- sausages - three or four pieces;
- tomato sauce - two tablespoons;
- sour cream - five spoons;
- pepper and salt - one pinch each;
- greens to taste.
Peel the onion, cut into small pieces and fry in a pan. If you wish, at this moment you can add grated carrots, sweet peppers or tomatoes. Place thinly sliced \u200b\u200bsausages in a pan and continue cooking together. Lastly, add sauce, spices and salt to them. Close the gravy with a lid and simmer it for ten minutes. Sprinkle the prepared sauce with chopped herbs and serve it to the table with potatoes, pasta or boiled rice.
Tasty and satisfying gravy will appeal to adults and children. As you can see, it cooks quickly and does not require special culinary skills.
Dried Mushroom Sauce
Sauces and gravy for second courses can be prepared from a variety of products. And every time a familiar dish will delight you with new shades of tastes and aromas. This time we want to tell you how to prepare a delicious and fragrant sauce of dried forest mushrooms. To prepare it, you will need:
- wheat flour - a tablespoon;
- mushroom broth - 200 or 400 ml;
- greens;
- dried porcini mushrooms - 10 grams;
- garlic - two cloves;
- thick sour cream - 100 grams;
- salt and spices.
The additive recipe will be described in detail below.
Put the dried mushrooms in a deep bowl, pour them with boiling water and leave for several hours. After this, transfer the workpieces into a pot of water and cook them until cooked. Strain the broth (we still need it). Cut the mushrooms into small pieces.
Dry the flour in a dry frying pan, and then carefully pour the broth into it. Stir the sauce intensively to break all the lumps. Remember that the gravity of the gravy will depend on the amount of water added.
When the mass is smooth, add sour cream, salt, mushrooms and spices. Stir all the foods and then cook them over low heat under a lid for several minutes. At the very end, add chopped herbs and chopped garlic to the sauce. After a couple of minutes, delicious can be carried to the table.
Try serving this sauce for dinner with butterflies, meatballs or chicken wings. Your family will certainly appreciate the new taste and will ask you more than once to repeat this culinary experiment.
Sweet and sour sauce
This simple recipe will make your menu more diverse and interesting. Chinese sauces and gravy for second courses go well with meat, fish, vegetables and rice. Of course, you can purchase a finished product at any supermarket. However, the home option always turns out to be tastier, and it will cost much less.
Ingredients:
- two small onions;
- a slice of ginger root;
- two cloves of garlic;
- two tablespoons of vegetable oil;
- 20 ml sherry;
- three tablespoons of soy sauce;
- a spoon of vinegar;
- three tablespoons of ketchup;
- two tablespoons of brown sugar;
- 125 ml of orange or pineapple juice;
- a spoonful of starch;
- 20 ml of water.
Peel the onions, ginger and garlic, and then finely chop the foods and fry them in vegetable oil for two minutes. Combine soy sauce, sugar, fruit juice, sherry, vinegar, and ketchup in a separate pan or saucepan. Bring the mixture to a boil, and then add water mixed with starch to it. Put roasting in the sauce and cook it to the desired consistency.
This sauce is considered the main one for Chinese cuisine, but it also goes well with European dishes. For example, it can be served with baked chicken, salmon steak or beef chop.
Bechamel
Talking about various sauces and gravy for second courses, we cannot but mention this popular supplement. This Spanish recipe is different from the French version, as it uses olive oil. The original taste of the sauce will certainly be appreciated by your relatives and guests.
Ingredients:
- wheat flour - two tablespoons (if you want a thicker sauce, then take one more spoon);
- olive oil - 100 ml;
- onions - one piece;
- milk - 500 ml;
- spices to taste (nutmeg, allspice and bay leaf).
Peel the onion first and chop it as small as possible. After that, fry the workpieces until golden brown and add flour. Pour the milk in a thin stream, not ceasing to stir the products. After about ten minutes, when the liquid boils, put the aromatic spices in the sauce.
If you wish, you can also add fresh chopped greens. This sauce can be used as gravy or for baking second courses.
Liver Gravy
A delicious and satisfying supplement goes well with fried potatoes, mashed potatoes, buckwheat and pasta. And if you supplement the dish with pickled cucumbers, you will get a wonderful dinner or lunch for the whole family.
Ingredients:
- beef or chicken liver - 500 grams;
- two onions;
- one carrot;
- half a spoonful of flour;
- boiled water - one glass;
- salt and pepper to taste;
- vegetable oil.
To get started, prepare the liver. It needs to be washed, cleaned of films and removed ducts. After that, cut the meat into small pieces, put them in a deep bowl, salt and mix with flour. Wash and peel the vegetables. Cut onions into cubes, and carrots into half rings.
Transfer the liver to a well-heated pan and fry it in vegetable oil. When the meat is almost ready, add vegetables to it and fry the products together for some more time. Pour the hot water into the pan, cover it with a lid and simmer the dish over low heat for another 20 minutes.
Serve hot treats with your favorite side dish, fresh vegetable salad or pickled vegetables.
Champignon sauce
Gravy for main dishes with mushrooms are very popular. It is these additives that give the products a special taste and unique aroma. If you do not regret a little time, you can surprise your family or guests with amazing dishes.
Ingredients:
- champignons - 200 grams;
- onions - one thing;
- water - 400 ml;
- half of the bouillon cube;
- white flour - one and a half tablespoons;
- sour cream - one and a half tablespoons;
- a mixture of herbs and spices (pepper, basil, salt) - one teaspoon;
- half a small bunch of dill;
- vegetable oil.
Boil 200 ml of water in a small saucepan and add the broth cube to it. Fry the onions and the mushrooms cut into small pieces in a pan. When excess moisture evaporates, pour the broth into the mushrooms, add salt and spices. Simmer the food over low heat with the lid closed.
Mix the remaining water with flour, salt and sour cream. Put the sauce in the pan and cook the gravy for another five minutes. Ready sauce can be served at the table with meat, fish, spaghetti or potatoes.
Meat and Sausage Cheese Gravy
The original combination of tastes will impress fans of delicious food. Like all gravy for main dishes, our sauce goes well with mashed potatoes, pasta and stewed vegetables.
Ingredients:
- minced meat - 500 grams;
- sausage cheese - 200 grams;
- soy sauce - four tablespoons;
- mayonnaise - two spoons;
- water - 100 ml;
- onions - two pieces;
- fresh greens - one bunch;
- garlic - two cloves;
- vegetable oil.
Chop the peeled onions and combine with minced meat. Put the mixture on a well-heated pan and fry it under the closed lid. Remember to mix foods periodically, breaking them into small pieces.
Grate the cheese and place in the pan. Put soy sauce, grated garlic and mayonnaise there. Pour in water and simmer gravy until cooked. Garnish with chopped dill before serving.
Conclusion
We will be glad if you enjoy cooking homemade gravy for main dishes. Recipes with photos that we have collected in this article will help you make the usual menu more diverse and interesting.
There are a lot of recipes for preparing gravy for the second courses. The bulk of them are divided into those that are prepared on the basis of tomato paste and those that are cooked in sour cream or milk.
Today I will give several options for making gravy for different dishes. Since for each dish you can prepare a personal gravy.
Gravy prepared according to this recipe will transform ordinary pasta and make them twice as satisfying.
Ingredients:
- Beef 300 grams.
- 1 onion head.
- 1 carrot.
- A tablespoon of flour.
- Vegetable oil or fat.
- Sweet paprika.
- Salt and pepper to taste.
- Greens for decoration.
Cooking process:
1. Pour oil into a pan and heat it.
2. Fry the onion in oil.
3. Grate the carrots and fry with onions.
4. Cut the meat into small strips. Fry until cooked with onion.
5. Reduce the heat under the pan, add a little red paprika and mix well so that each piece gets this fragrant seasoning.
6. Dilute the tomato paste with a glass of water and pour into a skillet for meat.
7. If there is little water, you can add more so that the water covers the meat completely.
8. Simmer for about 20 minutes under a closed lid.
9. Add flour, mix, salt and pepper. Cover and simmer until meat is ready. Flour will add density to the sauce.
10. Before serving, decorate the dish with chopped herbs.
Gravy is ready to enjoy your meal.
Tomato gravy for cutlets
Gravy for cutlets is prepared without the use of meat, as this gravy has a slightly different purpose. Here's the recipe for how to cook delicious.
Ingredients:
- 1 onion head.
- 1 carrot.
- 2 tablespoons of tomato paste or 2 cups of tomato.
- 1 tablespoon of flour.
- Salt and pepper to taste.
- 1-2 bay leaves.
- Vegetable oil.
Cooking process:
1.Heat the vegetable oil or the remaining fat from frying the meatballs and fry onion chopped on the floor of the ring on it.
2. Add grated carrots to the onion.
3. After the onions and carrots are fried until golden brown, add the flour and fry it for a minute, stirring constantly.
4. You need to stir so that the flour does not start to burn, but only slightly fry.
6. Reduce the heat by about half.
7.Solim pepper add a leaf of lavrushki and simmer under a closed lid for about 3-4 minutes.
8. Gravy is ready to heat up the patties and serve the gravy along with the patties.
9. You can serve together, but you can pour the gravy in a sauce boat and serve separately from cutlets. Before serving, you can decorate with chopped herbs.
Bon Appetit.
Gravy with meat without tomato
Real gravy is prepared without the use of tomatoes and lemon. All color is taken exclusively from sweet paprika. This gravy can be used for almost all types of side dishes. Great for pasta, mashed potatoes, or cereals (rice or buckwheat).
Ingredients:
- 300 grams of beef.
- 100 grams of lard.
- 1 onion head.
- Sweet paprika 2 tablespoons.
- Red bell pepper 1 pc.
- 1 tablespoon of flour.
- 2-3 potatoes.
- Salt and pepper to taste.
- Greens for decoration.
Cooking process:
1. Fat is cut into strips, put in a frying pan and fry for 10-15 minutes. We need to max out the fat from the fat.
2. After 15 minutes from the fat there will be only cracklings that can also be used as a snack.
3. In the pan should remain only fat on which we will prepare the gravy.
4. And so we clean the onions, cut the rings on the floor and send them to the pan to fry until transparent.
5. While the onion is fried, we will prepare the meat, namely, we will cut it into pieces no more than a walnut.
6. As soon as the onion becomes more or less transparent, put the meat in the pan and fry it with onion.
7. It is very important to fry the meat onion, so the pieces of meat will remain juice and the pieces will not be dry.
8. Fry the meat almost until cooked.
9. While the meat is being fried, peel the potatoes, cut into 3-5 parts, fill it with hot water and put it to boil.
10. The meat is fried. Reduce the heat under the pan by 30-40% and add 2 tablespoons of sweet paprika.
11. We mix everything well and fry for about 2-3 minutes.
13. And so in the pan we have fried onion with sweet paprika and water. Leave the contents of the saucepan stewed on a small heat for 2-3 minutes.
14. After 2-3 minutes we take the potatoes and transfer it to the meat, without water. Only potatoes. Cover and continue to simmer.
15. Now the turn of the Bulgarian pepper has come. It needs to be cut into small pieces about those like you chopped meat.
16. Throw the chopped pepper into the pan, cover and continue to simmer another 10-15 minutes.
17. For 3-4 minutes until cooked, add the flour. A loose product will add gravity to the gravy. Do not forget to salt and pepper.
18. We will try the meat for preparedness and if it is completely ready, then the gravy is also considered ready.
19. Here is a recipe for making gravy without using tomato or tomato paste.
Bon Appetit.
Mushroom Rice Gravy
Rice is a very nutritious and healthy product, but you must admit that it would not be tasty in itself; ready-made rice is somehow dry and eating one bare rice is still a pleasure. And if you serve rice with gravy and if it is not simple, but with mushrooms, then the picture of taste will certainly change enormously in a positive direction. Do not know follow the link and read.
Ingredients:
- 400 grams of mushrooms.
- 1 onion head.
- 1-2 cloves of garlic.
- Vegetable oil.
- Sour cream 2 tablespoons.
- Greens.
- Salt and pepper to taste.
Cooking process:
1. Rinse the mushrooms well, cut into cubes.
2. Peel the onion and cut into rings.
3. Garlic to pass through a press.
4.Green finely chop.
5. Fry the mushrooms in vegetable oil and add chopped onions to them. Stew until the onions are transparent.
6. Dilute sour cream with 1 cup of water, pour into mushrooms.
7.Po pepper, add garlic. Cover with a lid and cook over low heat for 3-5 minutes.
8. Gravy is ready before serving, season it with herbs and serve with rice. Bon Appetit.
Minced buckwheat sauce
Buckwheat like rice without gravy is not too tasty. One way or another, when you cook any cereal, you wonder what to submit to the cereal. Today I will offer a completely new recipe for minced meat based gravy.
Ingredients:
- 500 grams of minced meat.
- 2 carrots.
- 1 onion head.
- 2 tablespoons of tomato paste.
- 3-5 sprigs of basil.
- Vegetable oil.
- Garlic to taste 1-2 cloves.
- Sweet paprika 2 tablespoons.
- Salt and pepper to taste.
Cooking process:
1. Fry onions and carrots in vegetable oil.
2. Fry the minced meat with onions and carrots.
3. Pour minced meat with water (1-1.5 cups), add garlic, salt, sweet pepper, allspice and tomato paste, passed through the press.
4. I mix well, cover and simmer for about 20 minutes on slow heating. 2-3 minutes before cooking, add finely chopped basil.
5. Gravy water the buckwheat and serve.
Bon Appetit.
Cheese sauce
Bon Appetit.
When preparing gravy for mashed potatoes, it is necessary to add flour. She will give her the necessary consistency. In addition, it is important to use tomato paste or tomatoes during cooking. Then gravy will have a rich taste.
Fragrant Chicken Gravy
Must:
250 g - chicken;
20 g - wheat flour;
2 pcs - onions;
10 g - tomato paste;
50 g - butter;
500 ml - water;
20 ml - vegetable oil;
1 tsp. - salt and spices.
Green mashed potatoes and peas. Watch the video!
How to cook:
Take the chicken fillet, rinse under running water, dry on a paper towel and cut along the fibers into small pieces.
Peel the onion and chop.
Wash the carrots and grate.
Fry the prepared vegetables in vegetable oil, salt and pepper.
Take another pan, pour flour into it and fry it until golden brown. Pour in a glass of water and bring the mass to a boil. Be sure to stir it to avoid lumps.
Pour the resulting flour mixture to vegetables and set aside.
Melt the butter in a skillet, put slices of fillet on it and fry them until cooked.
Then transfer them to vegetables with flour mass and mix everything.
Put the gravy on the fire and boil it for 5-10 minutes, and then serve with mashed potatoes.
Hearty Beef Gravy
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Must:
500 g - beef;
3 tbsp. spoons - tomato paste;
20 g - wheat flour;
4 pcs - onion;
400 ml - water;
1 pc - bay leaf;
salt and spices to taste.
How to cook:
Take the beef, rinse and cut into small pieces.
Transfer them to a frying pan, pour vegetable oil into it and fry for 10-15 minutes over medium heat.
Peel and finely chop the onion.
Then add it to the meat and fry until it becomes rosy.
Then put ketchup, flour, spices, bay leaf, salt and water.
Stir everything and boil over medium heat for 10 minutes.
Dietary Gravy with Mushrooms
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It turns out very tasty gravy with mushrooms. It goes well with mashed potatoes.
Must:
400 g - mushrooms;
1 pc - onion;
1 pc - carrots;
3 pcs - tomatoes;
2 cloves - garlic;
10 g - flour;
50 g - butter;
pepper and salt to taste.
How to cook:
Take fresh mushrooms, wash under running water and chop finely.
Peel and dice the onion.
Place the frying pan over medium heat and melt butter on it. Add onions and mushrooms there and sauté until half done.
During this time, you need to grate the washed carrots, peel and chop the garlic, and then add them to the ingredients in the pan.
Then pour boiling water over the tomatoes, peel them and finely chop.
Put them in a pan to the rest of the vegetables and wait until the liquid from the tomatoes is half boiled.
Then add flour, spices and salt, and then mix everything thoroughly to get a homogeneous consistency.
Serve the prepared gravy with mushrooms to puree and enjoy the excellent taste of the resulting dish.
Gravy without meat can transform any side dish, make it more juicy, tasty and fragrant. At the same time, this dish boasts a minimal calorie content and ease of preparation. You can afford it during fasting or while dieting. There are plenty of ways to cook gravy without meat in order to constantly pamper yourself and loved ones with new light and wholesome dishes.
Gravy without meat can be as nutritious as meat. To do this, its composition includes mushrooms or legumes, which contain a large amount of protein. In addition, fatty dairy products can be used as the basis for gravy without meat - then the side dish will be very satisfying.
If we are talking about a light dish, then it is better to opt for vegetable sauce without meat. It can be cooked with tomatoes, onions, carrots, bell peppers, zucchini and eggplant. All these vegetables are quite juicy, so you can not even add to their sauce. But if you really want to, then cream, yogurt, sour cream, milk, tomato paste, ketchup, mayonnaise, chicken eggs, etc. are ideal for these purposes.
You can supplement gravy without meat with hard or processed cheese, fresh or dried herbs, aromatic seasonings, roots, etc.. It is enough to extinguish all this in one saucepan, pan or slow cooker, and then pour the prepared side dish with the sauce obtained. Gravy without meat can be liquid or thick - it depends on the selected ingredients, the amount of added water and flour.
Gravy without meat is used for rice, various cereals, pasta, boiled potatoes and mashed potatoes.
The secrets of making perfect meat-free gravy
Gravy without meat is tasty and satisfying, but at the same time very economical. Even from the minimum number of products you get a chic fragrant sauce for any side dish. The special secrets are how to cook gravy without meat, no, but the following culinary notes can help in the process:
Secret number 1. The best way to thicken the gravy without meat is to add a small amount of flour. It can be fried with oil or mixed with water for pouring. This must be done very carefully so that there are no lumps left.
Secret number 2. To make gravy without meat more tender, you can fry all the ingredients not in vegetable but in butter.
Secret number 3. As spices for gravy without meat, use fresh and dried garlic, horseradish, fresh and dried herbs, bay leaves, sweet paprika, peppers (black and allspice), ginger, parsley or celery roots.
Secret number 4. You can make the taste of gravy without meat brighter with citric acid and vinegar, lemon juice or brine, if you originally planned an acidic sauce. If, on the contrary, you need a sweet or neutral sauce, then a little sugar should be added to it.
Secret number 5. It is recommended to cook gravy without meat in a wide dish with a thick bottom (pots, pans, cauldrons) then the products will not burn, and they will be easy to mix. Also, be sure to close the lid while extinguishing and reduce heat.
One of the easiest options for homemade gravy without meat. It turns out the sauce is very juicy and fragrant. If the tomato paste seems too acidic to you, just add a little sugar to the gravy along with the rest of the spices. Any other tomato sauce is also suitable. Instead of vegetable broth, you can take ordinary water, and adjust the amount of flour depending on the desired density. It will also depend on the time the gravy is infused - the longer it will stand under the lid, the thicker it will be.
Ingredients:
- 250 ml of vegetable broth;
- 2 tbsp. l vegetable oil;
- 2 tbsp. l tomato paste;
- 1 tbsp. l flour;
- 1 onion;
- 2 bay leaves;
- Salt pepper.
Cooking method:
- Heat the oil in a skillet and fry the onions until golden.
- Put the tomato paste to the onion, mix and fry for another 2-3 minutes.
- Mix flour with chilled broth, pour into a frying pan.
- Salt the gravy and pepper to taste, throw bay leaves in it.
- Bring gravy without meat to a boil, remove from heat and let it brew a little.
Interesting from the network
Thick cheese sauce without meat is ideal for any side dish. Fragrant spices and a milk base will help turn even the simplest pasta into a delicious pasta. It’s best not just to pour them with sauce, but to stew a little in gravy. 2-3 minutes are enough. If desired, you can separately use pieces of meat or seafood. Before preparing gravy without meat for pasta, you need to get milk and butter from the refrigerator and let them warm to room temperature.
Ingredients:
- 1 cup of milk;
- 2 tbsp. l flour;
- 2 tbsp. l vegetable oil;
- 50 g butter;
- 200 g of hard cheese;
- 1 tsp dried basil;
- ½ tsp caraway seeds;
- Salt pepper.
Cooking method:
- Grease the pan with vegetable oil and sprinkle flour on it.
- Fry flour until golden brown.
- Pour milk into a frying pan with a thin stream, constantly stirring the gravy.
- Grate the cheese and pour it to the rest of the ingredients when the gravy boils.
- Soften butter and put in gravy, add caraway seeds and basil.
- Once again, bring the gravy without meat to a boil, salt and pepper to taste.
- Sprinkle hot gravy on pasta immediately after cooking.
Vegetable gravy is not only delicious, but also very healthy. Together with buckwheat porridge, such a dish can be considered the standard of proper nutrition. The composition of vegetables can be changed at your discretion, for example, adding zucchini, cauliflower or white cabbage, eggplant, parsley root, etc. Both fresh and dried greens are suitable for decoration. If necessary, tomatoes can be replaced with tomato paste in the amount of one tablespoon. Before adding to the gravy, it must be diluted with water.
Ingredients:
- 2 tomatoes;
- 1 carrot;
- 2 cloves of garlic;
- 1 onion;
- 1 stalk of celery;
- 1 bell pepper;
- 2 tbsp. l vegetable oil;
- Greens;
- Salt pepper.
Cooking method:
- Peel and chop onions, carrots, bell peppers and celery in small cubes.
- Finely chop the herbs and garlic with a knife.
- Scald tomatoes with boiling water and peel them, also cut into cubes.
- Lubricate the multicooker bowl with vegetable oil and heat it well in the “Baking” mode, put onions and garlic.
- Fry onion with garlic for 10 minutes, then add carrots and bell pepper.
- Then send celery to the slow cooker, mix well and fry for another 5 minutes.
- Add salt, pepper and tomatoes to the vegetables, close the multicooker lid and change the mode to "Stew".
- Cook the gravy without meat in a slow cooker for 20 minutes, if necessary add a little water during the stewing process.
- Sprinkle the prepared gravy with herbs and serve.
Mushroom sauce is a thick fragrant sauce that, along with potatoes, will deserve the most flattering reviews from households. Other mushrooms are also suitable for its preparation, so instead of champignons you can take oyster mushrooms, honey mushrooms, porcini mushrooms, etc. Gravy without meat and mushrooms will turn out to be very tender, if sour cream is replaced with heavy cream, but the calorie content of the dish will noticeably increase. After preparing the mushroom sauce, it is better to let it stand under the lid for a while so that all the ingredients are saturated with the aromas of spices.
Ingredients:
- 300 g of champignons;
- 2 onions;
- 2 tbsp. l sour cream;
- 1 carrot;
- 2 tbsp. l vegetable oil;
- 400 ml of water;
- 2 tbsp. l flour;
- Salt pepper.
Cooking method:
- Grate the carrots and chop the onion into small cubes.
- Rinse the mushrooms thoroughly and also chop into cubes.
- Grease a frying pan with oil, fry the onions and carrots for 7 minutes.
- Add mushrooms to vegetables and simmer all together under the lid for another 20 minutes.
- Pour a small amount of cold water into a bowl and pour out the flour, mix thoroughly.
- Add the remaining water to the resulting mass and mix again, pour the liquid to the mushrooms.
- Salt the gravy and pepper to taste, then close the lid of the pan again and simmer all together for 10 minutes.
- Introduce sour cream into the gravy, gently stir until smooth, close the lid again.
- Simmer the gravy without meat in a pan for another 10 minutes, then remove from heat and use as directed.
Now you know how to cook gravy without meat according to the recipe with a photo. Bon Appetit!
