Gravy for cutlets - 8 delicious recipes

With the advent of ready-made sauces, we began to forget what gravy is. And it’s 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 many recipes for gravy. Read our article and choose your option.

Gravy for cutlets with tomato paste and flour

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

Cooking time: 25 min.

Cooking time: 20 min.

Servings: 4.

• 
  Peel the onion, wash and chop finely. Wash the bell pepper, remove the stalk and seeds. Cut into cubes the same size as the onion. For gravy, it is best if the vegetables are finely chopped. This will make it more homogeneous. If you don't have bell pepper, don't be discouraged, and without it, the gravy will turn out delicious. Wash the carrots, peel and grate on the finest grater.
• 
  Heat vegetable oil in a skillet. Transfer the onions and bell peppers to it immediately. Fry over low heat until golden brown. Add the carrots to the fried vegetables and cook for another 5 minutes, stirring occasionally. Be careful not to burn the vegetables or the taste of the gravy will spoil.
• 
  Add flour to vegetables and mix thoroughly. At this stage, the final gravy density is determined. The more flour, the thicker it is. Add the tomato paste immediately and stir again until smooth.
• 
  Gradually pour in boiled water and stir gently. If the gravy still seems very thick, add more water.
• 
  After the mass in the pan boils, add sugar, it neutralizes the sour taste of tomato paste. Season with salt and seasonings (stop at the seasoning for the meat from which you cook the cutlets). Stir. Add sour cream and stir again.
• 
  Turn off the heat and let the gravy rise under the lid for 5 minutes. You're done! Arrange the garnished patties on bowls and top with the gravy.
  Bon Appetit!

White gravy for cutlets with sour cream

If you don't like vegetable and tomato paste gravy, then this is the perfect recipe for you. Butter, sour cream and wheat flour, and the result is a 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. In a saucepan or stewpan, preferably with a non-stick coating, send the butter and wait for it to melt.
2. Pour in wheat flour, mix with butter and fry over low heat. Stir the flour and oil mixture constantly so that it does not burn.
3. We heat the broth. It should be hot. It is preferable to use meat or vegetable.If you have neither one nor the second, then just use boiled water. Pour it in a thin stream into the oil-flour mixture, stirring intensively with a whisk. You shouldn't get any lumps.
4. It's time for sour cream. Better if it is at room temperature. We transfer it to a saucepan and mix thoroughly. You should have a snow-white, homogeneous and smooth mass. If it is very thick in consistency, you can pour in a little more broth.
5. Salt the gravy, add black ground pepper. Stir and, bringing to a boil, cook over low heat for a couple of minutes. Turn off the fire. The white sour cream sauce is ready. We set the table, lay out the hot dishes with garnish on portioned plates and pour over from the gravy.

Bon Appetit!

Classic gravy for cutlets as in the dining room

If you are from the USSR, then you will definitely remember the very taste of gravy, as if from a Soviet canteen. And how great it goes with cutlets and mashed potatoes. Cook for family dinner, bring memories to parents, and introduce kids to the flavor of your youth.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 10.

Ingredients:

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

Cooking process:

1. In a deep bowl, dilute the tomato paste with water until it becomes thick sour cream.
2. Peel a medium-sized onion, wash. Cut in 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 put the skillet on the fire and heat it up. There is no need to add oil for frying, as in this recipe the flour is fried in a dry pan. Add flour and fry, stirring occasionally, until flour darkens.
4. Transfer the flour to a separate bowl. Wait for it to cool down. Heat the broth at this time. Dilute flour with broth until the consistency of liquid sour cream.
5. Pour vegetable oil into a frying pan, heat and pour onions into it. Fry it until transparent over low heat. Then add a lump of butter and stir until melted. Send grated carrots to the onion. Stir for 3-4 minutes, stirring occasionally. Then pour in the diluted tomato paste. Simmer in the pan for another 3 minutes. Now it's time for the broth. It will be better if you preheat it slightly. If you do not have broth, then you can simply pour in boiled water, adding a universal seasoning if desired.
6. Stir the contents of the pan. Bring to a boil and add the diluted flour. Stir until combined and leave to cook over medium heat until required. This will take you about a quarter of an hour. After the gravy is removed from the heat, you can rub the vegetables in it through a sieve if desired to ensure uniformity. However, this will not affect its taste in any way and therefore does not have to be performed. Set the table, call your family and remember the taste of youth and childhood.

Bon Appetit!

How to make delicious fishcake sauce?

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

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, dry them. Separate the yolks from the whites. Place the yolks in a deep saucepan, add water to them, add salt and black pepper. Stir the ingredients.
2. As soon as the ingredients are combined, begin beating the mixture vigorously. Since this needs to be done for a long time, you can use not a whisk, but a mixer.
3. When the mass has slightly increased in volume, place the pan with it in a water bath. Melt the butter at the same time. It is convenient to do this in a microwave oven, if you do not have one, then simply heat it over a fire. We need to bring the mass to a boil. At the same time, stir it constantly.
4. When the first bubbles appear, start pouring in the melted butter in a thin stream, stirring constantly. 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 fish cakes. Sprinkle with lemon juice if desired to add a pleasant sourness to the dish, and sprinkle with fresh herbs, previously washed and finely chopped.

Bon Appetit!

Delicate gravy for kindergarten cutlets

A very vivid memory from the childhood of the generation of the 70-80s is a 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 tablespoons
• Chicken broth (water) - 0.7 - 1 liter.
• Garlic - 3 cloves
• Tomato paste - 1 tablespoon
• Wheat flour - 2 tablespoons
• Dill - to taste
• Salt to taste
• Ground black pepper - ½ tsp.
• Hops-suneli - 1 tsp

Cooking process:

1. Place the skillet on the stove and heat. Pour flour on it and fry, stirring constantly over low heat. The flour should be light brown or at least golden brown. Remove skillet from 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. Chop finely or press through a press. Send 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 salt to taste.
4. Return skillet to heat and stir all ingredients thoroughly. After that, you can start pouring in warm chicken broth or just water. Do this gradually, while stirring the mixture so that no lumps form from the flour. At this point, 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 is added, reduce the heat and, while stirring, bring the sauce to a boil. Taste and add more salt if necessary.
6. Wash the herbs, chop finely. When the gravy comes to a boil, add black pepper and fresh dill, which you can replace with frozen or dried. This will not spoil the taste. Stir again. The sauce for cutlets is ready as in a Soviet kindergarten. Drizzle over cutlets and side dishes.

Bon Appetit!

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

Meat cutlets go well with vegetable and mayonnaise gravy. Due to the garlic and onion, it turns out to be very spicy. Juicy tomatoes allow you to avoid adding liquid during cooking. And mayonnaise helps to soften and shade the tastes.

Cooking time: 35 min.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Bulb 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, peel the garlic, wash it and chop it finely.
2. Then peel the onion, wash it, 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 from below and dip them in boiling water for a minute.Then take it out with a slotted spoon and peel off the peeled peel without any difficulty.
4. Cut the tomatoes into small pieces. The juicier you choose the tomatoes, the tastier the gravy will be.
5. Place a frying pan on the stove, add a small amount of vegetable oil and fry the onions until golden brown.
6. After the onions are fried, add the chopped tomatoes and chopped garlic to the skillet.
7. Add salt and red hot pepper to taste. If you do not eat spicy food, then do not add pepper or replace it with black ground pepper. Simmer 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 it simmer for about a minute more.
9. Turn off the fire. 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

The creamy sauce is made with a minimum of ingredients and goes well with cutlets made from any type of meat. If not every mother will give her child a sauce with tomato paste and spices, then you can safely feed the child with steam cutlets with creamy sauce (just do not 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 skillet on the stove and heat it up. Pour wheat flour on a dry surface and fry it, stirring for no more than a minute. We just need to neutralize the taste of the raw flour, not fry it until the color changes.
2. Reduce heat to low and add a piece of butter to the skillet.
3. Stir gently until it melts completely.
4. Pour the cream into the fried butter and flour mixture. Twenty percent cream is considered the classic cream for making sauces and gravy. But if you want to make the sauce less thick and high-calorie, 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 get the desired thickness of the gravy).
5. Mix all ingredients thoroughly. You shouldn't have lumps. Then add salt and spices. Do it to your liking. In this case, Italian herbs, black pepper and nutmeg were used. You can experiment with spices and each time get new shades of taste, because creamy gravy is a very grateful base for experiments, which does not have its own pronounced 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 slide the silicone spatula over the pan, if the resulting "gap" is not filled, then you can turn off the heat and remove the pan from the stove.
7. The creamy sauce is ready. You can serve it in a bowl or saucepan, or pour it over cutlets in portioned bowls.

Bon Appetit!

Delicious sauce for chicken cutlets with tomato paste

A very easy to prepare gravy with readily 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, it will be a godsend for you.

Cooking time: 20 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Bulb onions - 1 pc.
• Tomato paste - 1 tablespoon
• Flour - 1 tablespoon
• 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 it. Cut into small cubes. Peel the garlic clove, wash and finely chop or pass through a press.
2. Put the pan on the fire, pour the vegetable oil into it and wait for it to heat up. Add chopped onion and fry until transparent.
3. When the onions are clear and golden, add the flour and stir very quickly. Otherwise, there is a high probability of lump formation, but we do not need them. Fry the onions with flour until the nut aroma appears, by which time the flour should turn brown.
4. Dissolve tomato paste in a glass of hot water and pour into a skillet. Stir. Remember to add a pinch of sugar to the gravy. Thus, you neutralize the sour taste that tomato paste can give to the dish as a result. Season with 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 cutlets in the finished gravy so that it warms up and soaks before serving. Alternatively, simply pour the gravy over the cutlets and garnish on the portioned plates.

Bon Appetit!