Preparing gravy for cutlets. Simple recipes for sauces for cutlets
A sweet-sour or fiery-spicy sauce for cutlets can transform a familiar meat or fish dish, giving it a piquant and noble appearance. There are many options for homemade gravy, and any housewife probably has a family recipe. How to make a delicious original sauce?
Ingredients
Tomato paste 3 tbsp. Bulb 1 piece(s) Water 500 milliliters Garlic 2 cloves Salt 1 pinch Granulated sugar 0 tsp Wheat flour 1 tbsp. Khmeli-suneli 0 tsp Ground black pepper 1 pinch
- Number of servings: 4
- Cooking time: 25 minutes
Tomato sauce for meat cutlets
A simple but effective recipe for cutlet sauce is good for a meat dish. It will be useful for novice housewives.
- 3 tbsp. l. thick tomato paste;
- large onion;
- ½ liter of clean water;
- 2 large cloves of garlic;
- a pinch of salt;
- ½ tsp. granulated sugar;
- 1 tbsp. l. wheat flour;
- frying oil;
- ¼ tsp. hop-suneli mixtures or spices to your taste (allspice, cumin, bay leaf, basil);
- a pinch of black pepper.
Prepare the sauce for the cutlets in the same frying pan where the cutlets were fried (no need to wash). Add a spoonful of vegetable oil, heat it up, and fry the finely chopped onion over low heat until transparent. Add flour to the onion, fry for another two minutes with constant stirring.
Add tomato paste and sugar (sugar is optional, but adds piquancy to the gravy). Add water little by little, thoroughly stirring the flour lumps. Add salt, season with suneli hops and pepper, simmer under the lid over low heat for about five minutes (the sauce should become thick). The thickness can be varied by adding water or, conversely, reducing its amount.
Carefully crush the garlic with the handle of a kitchen knife and place in the pan. Turn off the heat and let the gravy sit for 10 minutes.
Honey-garlic sauce for fish cutlets
An excellent sauce for steamed fish cakes requires other ingredients. It turns out aromatic, sweetish-spicy, perfectly highlighting the specific aroma of fish.
- 3 tbsp. l. flower honey;
- 2 pcs. medium-sized sweet pepper (preferably red);
- 2 – 4 cloves of garlic (to your taste);
- pinch tsp ground coriander seeds;
- olive or sunflower oil;
- 3 tbsp. l. natural soy sauce.
Wash the peppers, dry them, coat them with oil, prick them with a fork and place them in a preheated oven for baking. At a temperature of 190 degrees, the vegetable will bake in half an hour. Place the peppers in a regular bag, take them out after 10 minutes and easily remove the skins.
Place the peppers and peeled garlic into a blender and chop. Pour into a saucepan, add soy sauce, honey, seasonings. Mix the gravy thoroughly and set aside for ten minutes to mix the ingredients.
The gravy requires experimentation: you can use butter, sour cream, cheese, fresh tomatoes and even zucchini. Thanks to sauces, you can diversify your “cutlet days,” delighting your household with new flavors each time.
There are a lot of recipes for making gravy for main courses. For the most part, they are divided into those prepared with tomato paste and those prepared with sour cream or milk.
Today I will give several options for preparing gravy for different dishes. Since for each dish you can prepare a personal gravy.
The sauce prepared according to this recipe will transform ordinary pasta and make it twice as satisfying.
Ingredients:
- Beef 300 grams.
- 1 onion.
- 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 frying 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 half cooked with onions.
5.Reduce the heat under the pan, add a little red paprika and mix everything well so that every piece gets this aromatic seasoning.
6.Dilute the tomato paste with a glass of water and pour into the frying pan with the meat.
7. If there is not enough water, you can add more water so that the water covers the meat completely.
8.Simmer over low heat for about 20 minutes with the lid closed.
9.Add flour and mix with salt and pepper. Cover with a lid and simmer until the meat is cooked. Flour will add thickness to the sauce.
10. Before serving, decorate the dish with chopped herbs.
The gravy is ready. Enjoy your meal.
Tomato sauce for cutlets
The gravy for the cutlets is prepared without using meat since this gravy has a slightly different purpose. Here is a recipe on how to prepare delicious ones.
Ingredients:
- 1 onion.
- 1 carrot.
- 2 tablespoons of tomato paste or 2 cups of tomato.
- 1 tablespoon 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 cutlets and fry the onion chopped into rings on the floor.
2.Add grated carrots to the onions.
3.After the onions and carrots are fried until golden brown, add flour and fry it for a minute, stirring constantly.
4. You need to stir so that the flour does not start to burn but is only slightly fried.
6.Reduce the heat by about half.
7. Season with salt, pepper, add a bay leaf and simmer under a closed lid for about 3-4 minutes.
8. The gravy is ready, heat the cutlets and serve the gravy along with the cutlets.
9.You can serve it together, or you can pour the gravy into a gravy boat and serve it separately from the cutlets. Before serving, you can garnish with chopped herbs.
Bon appetit.
Gravy with meat without tomato
Real gravy is prepared without using tomatoes or lemon. All color comes 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.
- Sweet paprika 2 tablespoons.
- Red bell pepper 1 pc.
- 1 tablespoon flour.
- 2-3 potatoes.
- Salt and pepper to taste.
- Greens for decoration.
Cooking process:
1. Cut the lard into strips, place in a frying pan and fry for 10-15 minutes. We need to render the fat out of the lard as much as possible.
2.After 15 minutes, only cracklings will remain from the lard, which can also be used as a snack.
3. Only fat should remain in the pan, in which we will prepare the gravy.
4.And then peel the onion, cut it into rings on the floor and put it in a frying pan to fry until transparent.
5. While the onions are fried, prepare the meat, namely, cut it into pieces no larger than a walnut.
6.As soon as the onion becomes more or less transparent, put the meat in the frying pan and fry it with the onion.
7. It is very important to fry the meat on onions, so that the juice will remain in the pieces of meat and the pieces will not be dry.
8. Fry the meat until almost done.
9. While the meat is being fried, peel the potatoes, cut them into 3-5 pieces, fill them with hot water and let them cook.
10. The meat is fried. Reduce the heat under the frying pan by 30-40% and add 2 tablespoons of sweet paprika.
11.Mix everything well and fry for about 2-3 minutes.
13.And so in a saucepan we have meat fried on onions with the addition of sweet paprika and water. Let the contents of the saucepan simmer over low heat for 2-3 minutes.
14.After 2-3 minutes, take the potatoes and transfer them to the meat, without water. Only potatoes. Cover with a lid and continue to simmer.
15.Now it’s the turn of the bell pepper. It needs to be cut into small pieces, approximately the same as you cut the meat.
16. Throw the chopped pepper into the pan, cover with a lid and continue to simmer for another 10-15 minutes.
17. 3-4 minutes before readiness, add flour. The bulk product will add thickness to the gravy. Don't forget to add salt and pepper.
18. We taste the meat for doneness and if it is completely ready, then the gravy is also considered ready.
19. Here is a recipe for making gravy without using tomatoes or tomato paste.
Bon appetit.
Mushroom sauce for rice
Rice is a very nutritious and healthy product, but you must agree that no matter how tasty it is, the prepared rice itself is somehow dry and eating naked rice alone is still a pleasure. And if you serve rice with gravy, and if it is not simple, but with mushrooms, then the taste picture will of course change enormously in a positive direction. If you don't know, follow the link and read.
Ingredients:
- 400 grams of mushrooms.
- 1 onion.
- 1-2 cloves garlic.
- Vegetable oil.
- Sour cream 2 tablespoons.
- Greenery.
- Salt and pepper to taste.
Cooking process:
1. Rinse the mushrooms well and cut into cubes.
2. Peel the onion and cut into half rings.
3.Pass the garlic through a press.
4. Finely chop the greens.
5.Fry mushrooms in vegetable oil and add chopped onions to them. Simmer until the onion is transparent.
6.Dilute sour cream with 1 cup of water and pour into mushrooms.
7. Add salt and pepper, add garlic. Cover with a lid and cook over low heat for 3-5 minutes.
8. The gravy is ready; before serving, season it with herbs and serve with rice. Bon appetit.
Minced meat sauce for buckwheat
Buckwheat, like rice without gravy, is not very tasty. One way or another, when you cook any cereal, you wonder what to serve with the cereal. Today I will offer a completely new recipe for gravy based on minced meat.
Ingredients:
- 500 grams of minced meat.
- 2 carrots.
- 1 onion.
- 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. Fill the fried minced meat with water (1-1.5 cups), add garlic, salt, sweet pepper, allspice and tomato paste passed through a press.
4. Mix well, cover with a lid and simmer for about 20 minutes on low heat. 2-3 minutes before readiness, add finely chopped basil.
5. I pour the gravy over the buckwheat and serve.
Bon appetit.
Cheese sauce
Bon appetit.
Are you wondering what sauce to make for cutlets? The recipes presented in our article will help you turn your favorite dish into a real culinary masterpiece. All of them are quite simple and quick to implement, and the result will definitely please you.
Perhaps every housewife knows how to prepare sauce for cutlets. However, it would be useful to familiarize yourself with some tricks:
- To prepare sauce with sour cream or cream, choose products with a fat content of at least 20. Then the gravy will be thicker and tastier.
- Changing the consistency of the sauce is easy: add sifted flour and bring it to the desired structure.
- Cheese sauces are prepared based on hard and processed products. In the latter case, the sauce will have a creamy consistency.
- Get creative and add a variety of ingredients to the gravy. So, if you prepare the sauce with capers or olives, it will turn out with a pleasant sourness. And garlic cloves will add a spicy note to the dish.
- Some housewives add powder instead of regular onion. The taste remains virtually unchanged, and the structure of the sauce is more uniform.
Advice! To make the cutlets soft and juicy, they need to be simmered on a low burner in the prepared sauce.
Tomato sauce is suitable not only for meat cutlets, but also for fish and vegetable ones. In general, it can safely be called universal.
Compound:
- 2 tbsp. l. tomato paste;
- 1 tbsp. l. sifted flour;
- 2-3 garlic cloves;
- laurel leaf;
- 1 tbsp. filtered water;
- 1 tsp. granulated sugar;
- blend of spices;
- refined sunflower oil;
- salt.
On a note! The ideal spices for tomato sauce are dried herbs and freshly ground black pepper.
Preparation:
Creamy sauce with mushroom aftertaste
The ideal sauce for chicken cutlets is creamy. Add mushrooms to it and get a very tasty gravy.
Compound:
- 250 ml 10% cream;
- 0.2 kg champignons;
- 2 onions;
- 1 tbsp. l. sifted flour;
- salt;
- freshly ground black pepper.
Preparation:
Delicate and flavorful sauce
Now let's prepare the sauce for the potato cutlets. However, it is suitable for both meat and fish.
Compound:
- 100 ml sour cream;
- 100 ml cream;
- 250 ml vegetable broth;
- 2 tbsp. l. sifted flour;
- 50 g soft butter;
- salt;
- freshly ground white pepper.
On a note! Instead of vegetable broth, you can add meat broth to the sauce or use filtered water.
Preparation:
Advice! If you like thick sauces, put the gravy on low heat and simmer to the desired consistency, stirring.
Five-minute sauce
Need to whip up a delicious sauce for your cutlets? Try this recipe. A good tomato sauce can be used to prepare a savory gravy for meat dishes. Add spices and herbs to taste.
Compound:
- 500 ml tomato sauce;
- basil;
- parsley;
- sprigs of dill;
- salt;
- coriander;
- freshly ground black pepper;
- garlic cloves.
Preparation:
- Wash the parsley and dill and chop finely with a knife.
- Wash and chop the basil. Add all the greens to the tomato sauce.
- We peel the garlic cloves and squeeze them through a press, adding them to the rest of the ingredients.
- Add pepper, coriander and salt. You can add granulated sugar to taste if you like sweetish sauces.
- Stir the sauce well and serve.
On a note! You can make your own tomato sauce. Boil the juice from the tomatoes by about ½ part, adding onions and bell peppers, as well as spices. Then beat the sauce until smooth with a blender.
Sauce for fish cutlets: a variety of options
Let's look at two recipes for simple, but at the same time delicious sauces for fish cutlets. Such sauces can be served with baked or fried fish.
Recipe No. 1: “Tartare”
Compound:
- 50 ml sour cream;
- 50 ml mayonnaise;
- 2 pickled cucumbers;
- egg;
- salt.
Preparation:
Recipe No. 2: custard sauce
Compound:
- 3 yolks;
- 150 g filtered water;
- 30 g soft butter;
- salt;
- freshly ground black pepper;
- lemon juice.
Preparation:
Not everyone likes plain rice, but with properly prepared gravy, hardly anyone will be indifferent to this dish.
1. Pasta sauce
Pasta is a very common dish; stores sell a huge number of varieties of this side dish. Preparing pasta is very simple, the main thing is to prepare the right and tasty sauce for it.
Creamy gravy
For lovers of a delicate creamy taste, this sauce goes very well with classic pasta.
Ingredients for 2 servings:
cream 18% - 150 g;
onion – 30 g;
garlic – 1 clove;
butter – 30 g;
dry basil.
Preparation:
The onion must be cut into small cubes and fried in a well-heated frying pan. After a minute you need to add garlic, grated on a fine grater. When the onions and garlic acquire a golden color, add cream and boil everything a little. After 2 - 3 minutes, add salt, butter and basil. The creamy sauce for the pasta is ready.
The flavor of this sauce is more pronounced and is more suitable for spaghetti.
Ingredients for 2 servings:
tomato paste – 100 g;
pork meat – 300 g;
carrots – 50 g;
onion – 50 g;
flour;
garlic.
Preparation:
Cut the pork into small pieces and fry. Cut the onion into small cubes, grate the carrots and add to the meat. When the vegetables acquire a golden color, add a tablespoon of flour and fry it for 2 - 3 minutes. Then tomato paste with garlic is poured in.
The mixture should be simmered for about 15 minutes, a few minutes before it is ready, add a little sugar and salt. If desired, you can add spices (basil, Italian herbs, rosemary).
2. Gravy for rice
By preparing a delicious gravy for rice, an ordinary side dish immediately becomes unusually tasty and satisfying.
Tomato sauce
If a person loves the classic version of gravy, then this is exactly the recipe that is definitely worth trying.
Ingredients:
meat (any) – 300 g;
onion – 50 g;
carrots – 100 gr;
tomato paste – 100 g;
pepper mixture.
Preparation:
The meat needs to be cut into fairly small pieces and fried well in a frying pan. Carrots and onions are cut into small cubes. You need to remove the meat from the pan and put the vegetables in it (no need to wash the pan).
When the onions and carrots are ready, add tomato paste and return the meat to the pan. Add salt, add a mixture of peppers and simmer everything together for 20 - 30 minutes.
Rice sauce with soy sauce and ginger
Everyone knows that in Asian countries, rice is considered a national dish; soy sauce and ginger are also very common there; they go perfectly with this side dish.
Ingredients:
chicken fillet – 250 g;
bell pepper – 70 gr;
carrots – 70 gr;
green beans – 70 g;
soy sauce;
ginger.
Preparation:
All vegetables are cut into cubes and fried in a well-heated frying pan with chicken fillet. Everything is thrown at the same time. When the vegetables have become soft, you need to pour about 100 grams of water and 30 - 50 grams of soy sauce into the frying pan. The entire mixture should be simmered over low heat for 10 minutes. 3 minutes before complete readiness you need to add a little grated ginger.
If the gravy is too thin, you can thicken it with starch. To do this, a teaspoon of starch needs to be diluted in 20 grams of cold water and poured into the gravy.
Important! Ginger is a very specific product that has a persistent odor; when adding it to the gravy, you need to be very careful. Otherwise, the smell will be too strong, and the taste of the dish will be bitter.
3. Gravy for puree
90% of our population loves mashed potatoes, but even the most popular dish can get boring. You can diversify the puree with delicious gravy.
Gravy with meat
Ingredients:
meat broth – 200 g;
onion – 100 gr;
carrots – 70 gr;
tomatoes – 100 gr;
butter.
Preparation:
Melt a small amount of butter in a frying pan and fry the onions and carrots in it. Cut the onion into small cubes and grate the carrots. While the vegetables are roasting, you need to blanch the tomatoes, then cut them into cubes and add them to the vegetables. When all the water has evaporated from the pan, add a little flour and fry the whole mixture for several minutes. The last step is adding broth to the vegetables.
For those who don’t know what it is and how to blanch tomatoes. Blanching is removing the skin from a tomato. To do this, you need to make small cross-shaped cuts on the vegetable on the back side of the stalk. Then you need to dip the tomato in boiling water for 20 seconds, remove it and immediately place it in cold water. After this, you can remove the skin from the tomato by hand.
Creamy sauce for mashed potatoes
When you don't have vegetables on hand, you can make a cream-based gravy.
Ingredients:
low fat cream (can be replaced with milk) – 150 g;
butter;
flour.
Preparation:
Pour a tablespoon of flour into a hot frying pan and fry it until brownish. Then add butter and wait until it melts. It is necessary to pour in the cream in a thin stream, while constantly stirring the mixture so that lumps do not form. It's best to use a whisk. Finally add salt and pepper and simmer the mixture for about 5 minutes.
Important! When adding cream, you need to stir the mixture very vigorously, otherwise the lumps of flour will thicken and cannot be broken up, which will significantly reduce the quality of the prepared gravy.
4. Gravy for cutlets
To ensure that the cutlets are not dry and go harmoniously with any side dish, you need to prepare a delicious gravy.
Tomato sauce
Classic recipe for gravy for cutlets.
Ingredients:
onion – 90 gr;
garlic – 2 cloves;
tomato sauce – 150 gr;
mixture of herbs;
flour.
Preparation:
The flour is lightly fried in a frying pan and tomato sauce is added. After a few minutes, add chopped garlic, salt, pepper and herbs. Everything needs to simmer for a few minutes. After this time, add the cutlets to the pan and simmer for another 15 minutes so that the gravy is saturated with the taste of the meat. Can be served with any type of side dish.
5. Gravy for buckwheat
Often people do not like this product because it is “dry”, but there are several options for gravy, thanks to which everyone in the household will eat this side dish.
This is an incredibly delicious buckwheat gravy recipe. It takes quite a long time to cook due to the toughness of the meat.
Ingredients:
lamb meat – 400 g;
onion – 100 gr;
curry;
paprika;
dark beer.
Preparation:
The meat should be cut into cubes and fried in a frying pan, then it should be transferred to a saucepan. In the same frying pan you need to fry the onions, which were previously cut into strips. Add a little mayonnaise and some beer to the pan and bring to a boil, wait 1 minute. Place the onion in the pan with the meat.
Next, you need to add the rest of the dark beer to the prepared ingredients so that it covers the meat and is 2 centimeters above it. Put on fire, bring to a boil. Add spices, depending on how spicy a person likes it, add curry and add a sufficient amount of paprika and salt.
Although they say that the best “sauce” is a well-felt feeling of hunger, probably not a single kitchen in the world can do without this pleasant addition! Dishes served or prepared without this addition (especially the second ones) turn out quite bland and without zest. Their taste is very monotonous and not rich. But with this component, the dish has every chance to sparkle with new colors and open up in a culinary sense. So sour cream sauce for cutlets provides such an opportunity for a seemingly familiar and ordinary dish. Well, let's try to cook it together, shall we?
Sour cream sauce for cutlets
Today, supermarkets are simply stocked with a variety of ready-made dressings, ketchups and sauces. “Why prepare sour cream sauce for cutlets yourself?” you ask. And then, the best one is the one prepared in a home kitchen. And besides, making sauces is quite an exciting and enjoyable activity. So why not? Moreover, one of the easiest to make is sour cream. It goes well with many main courses - both vegetable and meat. And it is best combined with homemade cutlets made from various ingredients: veal, pork, fish. There are a lot of simple recipes for making sour cream sauce for cutlets with a variety of fillings. And here are just a few options. You can use your culinary imagination to the fullest, and, who knows, you might come up with your own authentic version of this wonderful addition.
Classics of the genre
We will need the following ingredients: a spoonful of butter and a spoonful of wheat flour (well sifted), a glass of sour cream (not too fatty and thick is best, but if you have a market one in which “a spoon stands”, you will have to dilute it with a small amount of liquid - water or broth). Salt with spices is optional, that is, according to personal preference.
Let's cook simply!
Sour cream gravy is, in principle, a simple matter. Preparing the classic version will not take you much time. It is necessary to mix all the above components thoroughly (so that there are no lumps) and simmer for five minutes over low heat, constantly stirring the mixture. This sour cream sauce is perfect for steamed diet cutlets, as well as for baking meat, for preparing a wide range of main courses and hot appetizers.
With garlic!
In dishes that are cooked in a saucepan with a lid, this additive is simply irreplaceable. It has the most spicy taste and gives the prepared dish an amazing aroma. We will need the following products: half a glass of sour cream (not too thick), three cloves of garlic, two spoons of mayonnaise, ground basil, a mixture of peppers and salt.
Let's get ready!
Step-by-step preparation of the sauce: mix mayonnaise and sour cream in a deep container, mix thoroughly. Crush the garlic into the resulting mass, add salt and pepper, and basil. Mix all components thoroughly. This sauce will be an excellent addition to vegetable and meat dishes. Place the cutlets formed and rolled in breadcrumbs into a saucepan with a lid, and then pour them with sour cream and garlic sauce. The deliciousness is simply indescribable!
Sour cream sauce for cutlets: recipe with tomato
Another popular option. It is prepared as follows: take a glass of sour cream and a glass of meat broth. You also need to take 50 grams of butter and a little flour, 100 grams of tomato paste and ground paprika. Add spices and salt according to individual preferences.
- First, melt the butter in a frying pan. Then add flour to it and fry it for about five minutes.
- Then pour in the meat broth in a thin stream, stirring the mixture constantly to avoid the formation of unwanted lumps.
- Next, it will be necessary to add sour cream and tomato paste and mix as thoroughly as possible. Simmer the resulting sauce for another five minutes over low heat. Finally, add paprika and peppers with salt.
With onion
You can also prepare sour cream sauce in a frying pan with onions - it is also very suitable for cutlets of all ranks and stripes. By the way, it can also be used for baking fish dishes in the oven. To prepare it we will need: one and a half glasses of sour cream, a couple of onions, a little butter, a little tomato paste, salt and pepper - to taste.
It's easy to prepare culinary masterpieces!
- First, cut the onion into small strips or cubes - as you prefer. Fry it in butter.
- Then add sour cream, mix and simmer the resulting mass for 5-7 minutes.
- Add salt with spices, tomato paste (100 grams). Stirring continuously, bring to a boil over low heat.
- At the end of cooking, season the sauce with a tablespoon of melted butter.
- This sauce can be served hot separately from the cutlets (in a small container convenient for dipping). Or you can pour the gravy over our already prepared dish and simmer a little on the lowest heat - it will be very tasty!
With egg
Sour cream and egg sauce also has a right to exist. To prepare you will need: a glass of thin sour cream, a couple of eggs, mustard powder, a spoon or two of Provencal mayonnaise, sugar and salt.
This sauce is easy and simple to prepare. First, boil the eggs. After this, grind 2 yolks with mustard powder and add sour cream, and then sugar and salt, mixing everything thoroughly. We also mix mayonnaise with chopped whites from boiled eggs. We combine both mixtures together and mix thoroughly one more time. This sauce is good for seasoning cutlets, meat dishes going into the oven, and even green salad. A matter of taste!
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