Gravy, like in a Soviet canteen

The gravy, like in a Soviet canteen, is prepared quickly and simply. You can easily diversify any side dish by preparing an aromatic and incredibly tasty gravy from various ingredients: tomato paste, sour cream, flour and much more. In addition, there are cooking options even with the addition of meat. With this gravy, the housewife can only cook vegetables or cereals. And the preparation of sauces, originally from the USSR, is so simple that anyone can do it, especially by following detailed recipes with step-by-step photos, where the process is fully shown and described.

Tomato sauce with flour for cutlets, like in a Soviet canteen

Just once, having prepared an addition to the cutlets in the form of tomato sauce, you will always return to this recipe, which is not at all surprising. Any meat delicacy, when served with tomato sauce, immediately begins to “play” with new colors and smell incredible.

1. 
   The gravy, like in a Soviet canteen, is very easy to prepare. Melt a piece of butter in a saucepan or thick-bottomed saucepan.
2. 
   Add flour to the melted butter and stir vigorously.
3. 
   Fill the contents of the saucepan with boiling water (without ceasing to stir) until the desired consistency, then add finely chopped onion. Salt, season with nutmeg and ground pepper.
4. 
   Then place the tomato paste/sauce and granulated sugar in a heat-resistant bowl - taste and, if necessary, add salt or pepper to taste. Simmer for 15-20 minutes.
5. 
   The gravy, like in a Soviet canteen, is ready! Season the golden cutlets with thick gravy and start the meal. Bon appetit!

Gravy with meat for puree, like in a Soviet canteen

The combination of creamy mashed potatoes with a delicate filling consisting of pieces of pork with onions and sour cream will not leave anyone indifferent. This dish is easy to prepare and does not take much time, perfect for a full lunch or dinner.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Pork (neck) – 400 gr.
• Onion – 2 pcs.
• Sour cream – 3 tbsp.
• Flour – 2-3 tbsp.
• Potatoes – 6-7 pcs.
• Water – 300-400 ml.
• Dill - to taste.
• Salt - to taste.
• Seasonings - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Rinse the meat thoroughly under running water, dry it with paper towels and cut into medium-sized pieces. Heat the oil in a frying pan and start frying.

Step 2. Peel two onions, finely chop them and send them to the pork.

Step 3. Season the contents of the pan with your favorite spices and salt.

Step 4. Evaporate excess liquid over moderate heat.

Step 5.Pour flour into a separate bowl.

Step 6. Add sour cream.

Step 7. Pour in water, add salt and mix the ingredients thoroughly.

Step 8. Pour sour cream sauce over the pork and continue cooking.

Step 9. Without wasting time, peel and boil the potatoes until tender in salted water.

Step 10. Add finely chopped dill to the hot potatoes and mash into a puree (add butter and milk if desired).

Step 11. Remove the pan with the gravy from the heat when the ingredients thicken and the meat begins to separate into the fibers.

Step 12. Place aromatic puree with herbs on serving plates and add tender pork in gravy on top. Bon appetit!

Meatless gravy for mashed potatoes, like in the USSR

There are a great variety of potato dishes, however, most are still aficionados of classic mashed potatoes with butter and country milk. But even the most favorite dishes can get boring, and to avoid this, we diversify the delicious side dish with aromatic gravy, the taste of which is familiar to everyone since childhood.

Cooking time - 15 minutes.

Cooking time - 5 minutes.

Portions – 6.

Ingredients:

• Butter – 30 gr.
• Vegetable oil – 2-3 tbsp.
• Flour – 2 tbsp.
• Water – 350-400 ml.
• Tomato paste – 3 tbsp.
• Salt - to taste.
• Sour cream – 2 tbsp.
• Bay leaf – 2 pcs.

Cooking process:

Step 1. In a frying pan with high sides, melt the butter almost completely and then add the vegetable oil.

Step 2. Add a little sifted flour to the butter and mix well to avoid burning. Fry until lightly browned.

Step 3. Add tomato paste, about 70 milliliters of water and stir thoroughly until a homogeneous consistency is obtained without a single lump. Afterwards, pour in the remaining water.

Step 4.Now add sour cream, salt, laurel leaves into the frying pan - don’t stop stirring and bring to a boil over low heat.

Step 5. As soon as the gravy begins to bubble, remove the heat-resistant dish from the burner and serve the mashed potatoes combined with the aromatic sauce. Bon appetit!

Meatless gravy for buckwheat, like in the USSR canteen

Buckwheat is an incredibly healthy and tasty cereal, but it often turns out to be a bit dry, and in order to correct this, we serve our favorite porridge with a gravy of champignons and vegetables. A little flour will help the sauce thicken, and your favorite seasonings will give the side dish a richer taste and aroma.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Champignons – 150 gr.
• Onion – 2 pcs.
• Carrot – 1 pc.
• Flour – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Sour cream – 4 tbsp.
• Salt – 1 tsp.
• Seasonings – 1 tsp.
• Water – 400 ml.

Cooking process:

Step 1. Chop the mushrooms randomly.

Step 2. Cut the peeled onion into small cubes.

Step 3. “Free” the carrots from the skin and chop them using a grater with large holes.

Step 4. Heat the oil in a frying pan and begin to fry the champignons.

Step 5. After a couple of minutes, add the onions to the mushrooms.

Step 6. After another 2-3 minutes, add the grated carrots.

Step 7. Sprinkle the vegetables with salt and spices and simmer for 5 minutes.

Step 8. As soon as the ingredients turn golden brown, slowly add flour and stir vigorously.

Step 9. Add 4 tablespoons of sour cream and mix again.

Step 10. In order for the ingredients to thicken, simmer them for a few more minutes.

Step 11. Add water portionwise to the thick mixture.

Step 12. Stir the gravy and control its thickness with the amount of added flour.

Step 13Bring the sauce to readiness under the lid over low heat (5 minutes).

Step 14. Pour the vegetable gravy over the buckwheat directly into the plates and enjoy. Bon appetit!

Simple sauce for pasta, like in the cafeteria

When you want to plunge headlong into nostalgia, we prepare a side dish of pasta with a rich gravy, very reminiscent of the one that was served in all canteens during the Soviet era. A thick sauce made from simple and affordable ingredients will instantly diversify your usual side dish.

Cooking time - 15 minutes.

Cooking time - 5 minutes.

Portions – 4-5.

Ingredients:

• Water – 250-300 ml.
• Onion – 1 pc.
• Flour – 1 tbsp.
• Vegetable oil – 2-3 tbsp.
• Garlic – 1-2 teeth.
• Granulated sugar – ½ tsp.
• Tomato paste – 2 tbsp.
• Laurel leaf – 1-2 pcs.
• Italian herbs – ½ tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the onion, finely chop it and sauté in hot oil.

Step 2. Add flour to the rosy onion pieces and mix thoroughly.

Step 3. Add tomato paste.

Step 4. Fill the contents of the frying pan with water and season with aromatic herbs, ground pepper, peeled garlic, granulated sugar and salt.

Step 5. Dip a few bay leaves into the sauce, cover the dish with a lid and cook over low heat until thickened.

Step 6. Generously pour thick tomato sauce over the cooked pasta and start lunch. Bon appetit!

Pork gravy, like in a Soviet canteen

Let's prepare a delicious and very simple pork gravy that goes perfectly with a wide variety of side dishes: from cereals to vegetables. Onions and tomatoes perfectly saturate the meat and completely saturate it, thanks to which the sauce has a very rich taste and aroma.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Pork – 700 gr.
• Onion – 2 pcs.
• Tomatoes – 120 gr.
• Water – 1 tbsp.
• Starch – 1 tsp.
• Vegetable oil – 20 ml.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. Wash 700 grams of meat with water and wipe dry with paper napkins, cut into medium-sized cubes.

Step 2. Fry the pork in vegetable oil until the pieces are lightly browned.

Step 3. Peel and finely chop two medium onions.

Step 4. Pour the onion pieces into the meat, mix and simmer for a couple of minutes.

Step 5. After 2-3 minutes, add slices or halves of tomatoes, salt and your favorite seasonings to the frying pan.

Step 6. Pour water over the meat and vegetables and simmer over low heat for 25-30 minutes. A few minutes before it’s ready, add starch diluted in a small amount of water into the sauce. Bring the gravy to a boil and turn off the heat.

Step 7. Serve juicy meat in thick sauce with various side dishes, vegetable salads or pickles. Bon appetit!

A simple step-by-step recipe for gravy for rice

As you know, rice is a fairly dry product even when prepared, but a tasty and thick gravy, which many years ago was served with all side dishes in public catering places, will help solve this problem. Spending less than half an hour in the kitchen, you will give ordinary rice a completely new taste and aroma.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Pork – 500 gr.
• Onion – 1 pc.
• Carrot – 1 pc.
• Flour – 1.5 tbsp.
• Soy sauce – 50 ml.
• Tomato paste – 1 tbsp.
• Water – 150 ml.
• Parsley – 2 sprigs.
• Chili pepper – ½ pc.
• Sunflower oil – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1.For our own convenience and speed of action, we prepare the products indicated in the list of ingredients: peel the vegetables. We wash the meat and dry it with paper towels.

Step 2. Finely chop the onion, cut the carrots into cubes of medium thickness.

Step 3. Cut the pork into strips or cubes.

Step 4. Pour the wheat flour into a bag, put the meat there and mix thoroughly until each piece turns white.

Step 5. Heat two tablespoons of oil in a frying pan and begin to fry the pork.

Step 6. As soon as the main component is browned, add chopped vegetables and tomato paste.

Step 7. Pour the ingredients with soy sauce and water, cover with a lid and simmer over low heat until the products are soft.

Step 8. Meanwhile, chop the hot pepper and sprigs of fresh parsley - add to the gravy. Taste and add salt if necessary.

Step 9. Check the meat for doneness and remove the pan from the stove.

Step 10. Serve the juicy gravy with vegetables and pork with crumbly boiled rice. Bon appetit!

A simple and delicious cafeteria style white gravy recipe.

Just once, having prepared white gravy, as in Soviet times, from tender chicken meat with the addition of mustard, sour cream and garlic, you will return to this recipe again and again, which is not at all surprising. After spending no more than 20 minutes in the kitchen, we can easily prepare a complex meal that can feed the whole family.

Cooking time – 1 hour 10 minutes

Cooking time - 10 min.

Portions – 3.

Ingredients:

• Chicken – 400 gr.
• Onion – 1 pc.
• Garlic – 2 teeth.
• Dijon mustard – 1 tsp.
• Sour cream – 150 gr.
• Pasta – 250 gr.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.Boil the chicken pieces until tender in salted water (you can use pre-cooked broth).

Step 2. Separate the slightly cooled meat from the bones.

Step 3. And cut into arbitrary small pieces.

Step 4. Boil 250 grams of pasta until tender (you can add a couple of pinches of turmeric for richer color).

Step 5. Peel the onion and fry in hot oil until transparent.

Step 6. Add shredded chicken.

Step 7. For piquancy, add garlic cloves, passed through a press, into the frying pan.

Step 8. Add the meat sauce with sour cream, mustard, salt and ground pepper - mix and simmer for about 5 more minutes.

Step 9. Place a portion of pasta on a plate and generously top with white gravy. Bon appetit!