Gravy for cutlets

With the advent of ready-made sauces, we began to forget what gravy is. But in vain, because it improves the taste of both the cutlets themselves and the side dish prepared for them. At the same time, it makes the dish much juicier. There are a huge variety of gravy recipes. Read our article and choose your option.

Gravy for cutlets with tomato paste and flour

The gravy for this recipe is thick in consistency and rich in taste. Suitable for any cutlets and side dishes. At the same time, it is prepared from available ingredients that many housewives have on hand.

1. 
   How to prepare a delicious gravy for cutlets? Peel the onion, wash and finely chop. Wash the bell pepper, remove the stem and seeds. Cut into cubes the same size as the onion.For gravy, it is better if the vegetables are chopped finely. This way it will turn out more homogeneous. If you don't have bell pepper, don't worry, the gravy will turn out delicious without it. Wash the carrots, peel them with a vegetable peeler and grate them on the finest grater.
2. 
   Heat vegetable oil in a frying pan. Immediately add onion and bell pepper to it. Fry over low heat until golden brown. Add carrots to the fried vegetables and cook, stirring, for another 5 minutes. Be careful not to burn the vegetables, otherwise the taste of the gravy will spoil.
3. 
   Add flour to vegetables and mix thoroughly. At this stage, the final thickness of the gravy is determined. The more flour, the thicker it is. Immediately add the tomato paste and stir again until smooth.
4. 
   Gradually pour in boiled water and stir slowly. If the gravy still seems very thick, add additional water.
5. 
   After the mixture boils in the pan, add sugar, it will neutralize the sour taste of tomato paste. Salt and add seasonings (choose your choice of seasonings for the meat from which you are preparing the cutlets). Stir. Add sour cream and mix again.
6. 
   Turn off the heat and leave the gravy covered for about 5 minutes. Everything is ready! Place the cutlets with the side dish on plates and pour over the gravy.
   Bon appetit!

White gravy for cutlets with sour cream

If you don't like vegetable gravies and gravies with tomato paste, then this is the perfect recipe for you. Butter, sour cream and wheat flour, and the result will be the most delicate snow-white gravy with a pleasant sourness.

Cooking time: 15 min.

Cooking time: 10 min.

Servings: 6.

Ingredients:

• Butter – 30 gr.
• Wheat flour – 30 gr.
• Sour cream – 150 gr.
• Broth (meat) – 250 ml.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Place the butter in a saucepan or saucepan, preferably with a non-stick coating, and wait until it melts.

2. Add wheat flour, mix with butter and fry over low heat. Stir the butter-flour mixture constantly to prevent it from burning.

3. Heat the broth. It should be hot. It is preferable to use meat or vegetable. If you don’t have one or the other, then just use boiled water. Pour it in a thin stream into the butter-flour mixture, stirring vigorously with a whisk. You shouldn't get any lumps.

4. It’s the turn of sour cream. It is better if it is at room temperature. Transfer it to a saucepan and mix thoroughly. You should get a snow-white, homogeneous and smooth mass. If the consistency is very thick, you can add a little more broth.

5. Salt the gravy, add ground black pepper. Stir and bring to a boil, cook over low heat for a couple of minutes. Turn off the fire. White sour cream based sauce is ready. We set the table, place the hot dish and side dish on portioned plates and pour over the gravy.

Bon appetit!

Classic gravy for cutlets like in a canteen

If you come from the USSR, then you will definitely remember the same taste of gravy, as if from a Soviet canteen. And how wonderfully it goes with cutlets and mashed potatoes. Make it for a family dinner, bring memories to your parents, and introduce your kids to the flavors of your youth.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 10.

Ingredients:

• Broth (meat) – 1 l.
• Onions – ½ pcs.
• Carrots – 1 pc.
• Butter – 30 gr.
• Tomato paste – 3 tbsp.
• Flour – 50 gr.
• Allspice peas – 4 pcs.
• Bay leaf – 2 pcs.
• Universal seasoning – 1 tbsp.
• Vegetable oil - for frying

Cooking process:

1. In a deep bowl, dilute the tomato paste with water to the consistency of thick sour cream.

2. Peel a medium-sized onion and wash. Cut half and cut into small cubes. Wash and peel the carrots. It is very convenient and quick to do this with a special vegetable peeler. Then grate on a coarse grater.

3. Then place the frying pan on the fire and heat it up. There is no need to add oil for frying, since in this recipe the flour is fried in a dry frying pan. Add flour and fry, stirring, until flour darkens.

4. Place the flour in a separate bowl. Wait until it cools down. Meanwhile, heat the broth. Dilute the flour with broth to the consistency of liquid sour cream.

5. Pour vegetable oil into the frying pan, heat it and pour the onion into it. Fry it until transparent over low heat. Then add a knob of butter and stir until it melts. Add grated carrots to the onions. Sauté, stirring, for about 3-4 minutes. Then pour in the diluted tomato paste. Simmer in the pan for another 3 minutes. Now it’s the turn of the broth. It will be better if you warm it up slightly beforehand. If you don’t have broth, you can simply pour in boiled water, adding universal seasoning if desired.

6. Stir the contents of the pan. Bring to a boil and pour in the diluted flour. Stir until the mixture combines and leave to cook over medium heat until the required thickness. This will take you about a quarter of an hour.After the gravy is removed from the heat, you can optionally strain the vegetables in the gravy through a sieve to ensure uniformity. However, this will not affect its taste in any way and therefore is not necessary. Set the table, invite your family and remember the taste of youth and childhood.

Bon appetit!

How to make a delicious sauce for fish cutlets?

Fish cutlets turn out delicious, even if you only have salt as a spice. But how will the taste be revealed and enriched if you prepare gravy or sauce for them? The gravy prepared according to this recipe is ideal for cutlets made from low-fat fish.

Cooking time: 30 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Egg yolks – 3 pcs.
• Butter – 30 gr.
• Water – 150 ml.
• Salt - to taste
• Ground black pepper - to taste
• Fresh herbs - optional
• Lemon juice - optional

Cooking process:

1. Wash the eggs and dry them. Separate the yolks from the whites. Place the yolks in a deep saucepan, pour water into them, add salt and ground black pepper. Mix the ingredients.

2. As soon as the ingredients are combined, begin whisking the mixture vigorously. Since you need to do this for quite a long time, you can use a mixer rather than a whisk.

3. When the mass slightly increases in volume, place the pan with it in a water bath. At the same time, melt the butter. It’s convenient to do this in a microwave oven; if you don’t have one, just heat it on fire. We need to bring the mixture to a boil. At the same time, stir it constantly.

4. When the first bubbles appear, begin adding melted butter in a thin stream, stirring continuously.After pouring in all the oil, bring the mixture to a boil again and immediately remove from heat. The custard sauce is ready.

5. Pour it over the fish cakes. If desired, sprinkle with lemon juice to give the dish a pleasant acidity, and also sprinkle with fresh herbs, washed and finely chopped in advance.

Bon appetit!

Delicate gravy for cutlets like in kindergarten

A very vivid memory from the childhood of the generation of the 70-80s is the gravy with which ordinary mashed potatoes were so tasty that no cutlets were needed. We suggest preparing you just such a gravy from butter, chicken broth, tomato paste, flour and spices.

Cooking time: 25 min.

Cooking time: 20 min.

Servings: 8.

Ingredients:

• Butter – 2 tbsp.
• Chicken broth (water) – 0.7 – 1 l.
• Garlic – 3 cloves
• Tomato paste – 1 tbsp.
• Wheat flour – 2 tbsp.
• Dill - to taste
• Salt - to taste
• Ground black pepper – ½ tsp.
• Khmeli-suneli – 1 tsp.

Cooking process:

1. Place the pan on the stove and heat it up. Pour flour onto it and fry, stirring constantly over low heat. The flour should reach a light brown or at least golden color. Remove the pan from the heat.

2. Add tomato paste to the flour. For this recipe, it is better to choose tomato paste without sourness, otherwise you will have to adjust the taste by adding a little granulated sugar.

3. Peel the garlic cloves and wash them. Finely chop or pass through a press. Add to flour with tomato paste. Add suneli hops and butter there, which, if desired, can be successfully replaced with sour cream. Don't forget to add salt to taste.

4. Return the pan to the heat and mix all ingredients thoroughly.After this, you can start pouring in warm chicken broth or just water. Do this gradually, while simultaneously stirring the mixture so that no lumps of flour form. At this stage you can adjust the thickness of the gravy. The more broth you add, the less thick the gravy will be.

5. When all the broth has been added, reduce the heat and, stirring, bring the gravy to a boil. Check for taste and add more salt if necessary.

6. Wash the greens and chop finely. When the gravy boils, add ground black pepper and fresh dill, which you can replace with frozen or dried. This will not spoil the taste. Stir again. The gravy for the cutlets is ready, just like in a Soviet kindergarten. Pour it over the cutlets and side dish.

Bon appetit!

Step-by-step recipe for making sauce for cutlets with mayonnaise

Meat cutlets go well with vegetable gravy and mayonnaise. Thanks to the garlic and onions, it turns out very piquant. Juicy tomatoes mean you don't have to add liquid during cooking. And mayonnaise helps soften and highlight the flavors.

Cooking time: 35 min.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Onions – 4 pcs.
• Tomatoes – 4 pcs.
• Garlic – 3 cloves
• Mayonnaise – 100 gr.
• Salt - to taste
• Ground red hot pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. First of all, peel the garlic, wash it and chop it finely.

2. Then peel the onion, wash it and cut it into thin half rings or small cubes, as you like.

3. We don't need the tomato skin for the gravy, so remove it. To do this, wash the tomatoes, cut them crosswise at the bottom and place them in boiling water for a minute.Then remove with a slotted spoon and remove the peeled peel without any difficulty.

4. Cut the tomatoes into small pieces. The juicier the tomatoes you choose, the tastier the gravy will be.

5. Place the frying pan on the stove, pour in a small amount of vegetable oil and fry the onion until golden brown.

6. After the onions are fried, add chopped tomatoes and chopped garlic to the pan.

7. Add salt and red hot pepper to taste. If you do not eat spicy food, do not add pepper or replace it with ground black pepper. Simmer the vegetables for gravy over low heat for about 15-20 minutes. During this time, the tomatoes should become soft and, when pressed, turn into tomato puree.

8. Now add mayonnaise to the vegetables, mix everything well and let simmer for about another minute.

9. Turn off the heat. Let the gravy sit for 5 minutes. During this time, place the cutlets with garnish on plates and pour over the prepared gravy with vegetables and mayonnaise.

Bon appetit!

A simple and quick recipe for creamy gravy for cutlets

Creamy gravy is prepared from a minimum amount of ingredients and is perfect for cutlets made from any meat. If not every mother will give her child gravy with tomato paste and spices, then you can safely feed your child steamed cutlets with creamy gravy (just don’t add pepper).

Cooking time: 15 min.

Cooking time: 10 min.

Servings: 4.

Ingredients:

• Cream (20%) – 200 ml.
• Butter – 30 gr.
• Wheat flour – 2 tsp.
• Salt - to taste
• Ground black pepper - to taste
• Nutmeg - to taste
• Italian herbs - to taste

Cooking process:

1. Place the frying pan on the stove and heat it up.Pour wheat flour onto a dry surface and stir-fry it for no more than a minute. We just want to neutralize the taste of the raw flour rather than frying it until it changes color.

2. Turn the heat to low and add a piece of butter to the frying pan.

3. Stir lightly until it melts completely.

4. Pour cream into the fried butter-flour mixture. Twenty percent cream is considered the classic cream for making sauces and gravies. But if you want to make the sauce less thick and less high in calories, then you can safely use cream with a fat content of ten percent and even replace it with milk (in this case, you will have to add more flour and butter to make the gravy the desired thickness).

5. Mix all ingredients thoroughly. You shouldn't have any lumps. Next, add salt and spices. Do it according to your taste preferences. In this case, Italian herbs, ground black pepper and nutmeg were used. You can experiment with spices and get new shades of taste each time, because creamy gravy is a very rewarding base for experimentation, which does not have its own distinct taste.

6. Simmer the gravy over low heat for no more than 3 minutes. To determine whether the gravy has reached the desired thickness and consistency, simply run a silicone spatula across the frying pan; if the resulting “gap” is not filled, you can turn off the heat and remove the frying pan from the stove.

7. Creamy gravy is ready. You can serve it in a bowl or gravy boat, or pour it over cutlets in portioned plates.

Bon appetit!

Delicious gravy for chicken cutlets with tomato paste

A very easy to prepare gravy from available ingredients such as onions, tomato paste, wheat flour and garlic. It goes perfectly with chicken cutlets. And if you like to eat ketchup with any meat, then this will be a godsend for you.

Cooking time: 20 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Onions – 1 pc.
• Tomato paste – 1 tbsp.
• Flour – 1 tbsp.
• Garlic – 2 cloves
• Vegetable oil - for frying
• Sugar - a pinch
• Bay leaf – 1 pc.
• Water (boiling water) – 250 ml.
• Salt - to taste
• Pepper - to taste

Cooking process:

1. Peel a small onion. Wash her. Cut into small cubes. Also peel the garlic clove, wash and finely chop or pass through a press.

2. Place the frying pan on the fire, pour vegetable oil into it and wait until it heats up. Add chopped onion and fry until transparent.

3. When the onion becomes translucent and golden, add the flour and stir very quickly. Otherwise, there is a high probability of lumps forming, and we don’t need them. Fry the onion with flour until the aroma of nuts appears, by which time the flour should turn brown.

4. Dissolve tomato paste in a glass of hot water and pour into the pan. Stir. Don't forget to add a pinch of sugar to the gravy. By doing so, you will neutralize the sour taste that tomato paste may ultimately impart to the dish. Salt and add all the spices. Add chopped garlic. Keep the gravy on low heat for about 5 minutes. Stir occasionally.

5. You can put the cutlets in the prepared gravy so that it warms up and soaks before serving. Or simply pour the gravy over the cutlets and side dish laid out on portioned plates.

Bon appetit!