Advice 1: How to make gravy for mashed potatoes

There is no such person who doesn't love mashed potatoes with delicious gravyOh. Some prefer a liquid sauce, some thick. All they are delicious. Ways of cooking gravy very much.
How to make gravy for mashed potatoes
You will need
    • For the first recipe:
    • meat - 350 g;
    • carrots - 2 PCs;
    • onions - 2 PCs;
    • tomato paste - 2 tbsp;
    • flour - 1 tbsp;
    • sunflower oil - 1 tbsp;
    • Bay leaf - 1 piece;
    • water - 1.5 liters;
    • salt
    • pepper - to taste.
    • For the second recipe:
    • flour - 2 tbsp;
    • carrots - 2 PCs;
    • onions - 2 PCs;
    • chicken fillet - 250 g;
    • mushrooms - 1 tin 400 g;
    • tomato paste - 1 tbsp;
    • sunflower oil - 2 tbsp;
    • butter - 50 g;
    • water - 1.5 l;
    • Bay leaf - 1 piece;
    • salt
    • pepper to taste.
Recipe 1.

Wash meat. Slice it into small pieces. Fry in a pan until Golden brown. Hard to overcook it is not necessary.
When you see Golden brown, add the flour. Mix thoroughly. Keep on the heat for 5 minutes to allow the flour is also burned.
Put the fried meat in a pan where you cook the gravy.
Wash and peel the carrots and onions. Grate carrot on a small grater, and onion cut into half rings.
In a pan pour oil, heat. In a heated pot put the prepared vegetables. Roast the vegetables until tender.
Into the pan with the prepared vegetables, add tomato paste. Mix well. Saute for 5 minutes until the mass is uniform in color.
Place vegetable mixture in a pan where you put meat. Add the Bay leaf.
Mix. Add water. Put on fire and bring to a boil. Then reduce heat.
Salt and pepper to your taste. Cook 15-20 minutes over low heat, stirring occasionally.
Recipe 2.

Carrots wash, peel and grate on a grater.
Onion peel and slice in cubes.
Chicken fillet cut along the grain in the middle pieces.
Drain mushrooms and dry on a napkin.
In vegetable oil fry the mushrooms, carrots and onions until tender.
Preheat a dry pan. Her sift the flour and, without ceasing to stir, fry. The flour should change the color, it needs to be uniform.
Once the flour is browned, thin stream pour her a glass of water. In this case it is necessary to interfere, to avoid lumps. The resulting mixture pour into vegetables and mix.
Sliced filet saute in butter. Add fried meat to the pan with vegetables. Add water, Bay leaf, salt and pepper. Simmer on low heat for 20-25 minutes. Gravy is ready.
Useful advice
If you want to make a thick gravy, then add more flour.

Advice 2: How to cook a thick sauce with the meat?

Gravy - the perfect complement to many main courses. It can be either too liquid or thick. Try to cook the second embodiment, it is satisfying.
How to cook a thick sauce with the meat?
You will need
  • - 500 grams of pork;
  • - 250 grams of sour cream;
  • - 2 tablespoons sifted flour;
  • - 1 tablespoon tomato paste;
  • - 3 cloves of garlic;
  • - salt, pepper to taste;
  • - vegetable oil for frying.
For starters, you must carefully prepare pork is to wash the selected piece under cold running water, lightly tap it with a hammer and cut into small pieces. At desire it is possible to beat the meat after cutting, it will take a little more time, but it will be very tender and soft.

Pork fry in any vegetable oil with finely chopped garlic. Salt and pepper the meat and add favorite seasonings. You can use ready-made spice blends designed specifically for roasting meat.
In a separate bowl mix the sour cream and tomato paste, dilute the mixture with water and add the flour. Salt and pepper to taste. The fluid should be homogeneous, with no flour lumps. But use the mixer for mixing not recommended.
Add this mixture to meat, mix thoroughly the products, cover with a lid and leave to languish on low heat. It is also important from time to time, stir the dish and watching as the gravy thickens.
After about 15 minutes the dish will be completely ready. To serve this sauce can be any garnish. It goes well with mashed potatoes, buckwheat, pasta, vegetable stew and rice.
If desired, you can replace the tomato in any ketchup. It will not greatly change the taste of the finished dish.
Useful advice
If the house proved to be too little cream, you can complement it with a small amount of mayonnaise.
Is the advice useful?