How to make thick flour gravy. Traditional gravy with flour

Gravy is a stick - the lifesaver of every cook. This is not surprising because with the help of it you can decorate the dish and make it more saturated. Gravy is the perfect complement to any side dish: rice, pasta, mashed potatoes, etc. A dish prepared according to the simplest recipe, but with the addition of a side dish, will turn from an ordinary gray dish into a festive, satisfying and, most importantly, delicious dish.

A variety of gravy can satisfy the most demanding guests, it can be meat, vegetable, cheese, tomato, etc. in order to prepare meat gravy, any meat is used: chicken, goose, duck meat, pork, beef - the choice is yours.

Gravy for pasta

Gravy, which is prepared for pasta, allows you to make an ordinary dish tasty and satisfying. The recipe below involves the preparation of meat gravy.

For meat sauce we need:

• 300 grams of any meat (it is better to use the pulp);
• 1 small onion;
• 1 carrot;
• 25-30 grams of sifted flour;
• 30 grams of tomato paste;
• 2-3 cloves of garlic.

Cooking method:

Before you start cooking meat gravy, you need to prepare all the products: rinse the meat well and cut into small cubes. Peel the vegetables, chop the onion finely, and grate the carrots or chop into strips. Next, fry the meat until half cooked, after which we add vegetables to it and fry for another 4-5 minutes. After that, gently pour in the flour, mix well and simmer for another 2-3 minutes.

Finely chop the garlic, add water to the pan (water should cover all the products). Next, add the tomato paste and chopped garlic cloves. Bring everything to a boil, reduce the heat, add salt and seasonings and simmer covered with a lid. We continue to simmer the gravy for 15 minutes, reducing the heat to medium. After the meat gravy is ready, add chopped greens to it and leave to infuse for 10-15 minutes.

Pork gravy

Pork gravy is ideal for main courses. Complements well mashed potatoes, pasta, rice and buckwheat porridge. The cooking time of such a gravy is minimized, while it is being cooked, you will have time to boil the side dish.

For gravy you will need:

• 400 grams of pork meat;
• 1 medium carrot;
• 2 onion heads;
• refined sunflower oil;
• ¾ tablespoon of sifted flour;
• 2 spoons of tomato paste;
• seasoning for pork;
• a small bunch of fresh herbs.

Cooking method:

Wash the meat and cut into small cubes. Heat the oil in a frying pan, fry the pork, add water and simmer covered with a lid. Peel the carrots and onions, finely chop the onion, grate the carrots. Next, you need to fry the vegetables in a separate pan. After that, pour flour into the vegetables, mix well and turn off the heat.

Add cooked vegetables to meat. Dilute the tomato paste with a little water, add salt and pepper. We send the resulting mixture to the meat and continue to simmer everything for 15 minutes. After all the ingredients are ready, remove the pork gravy from the fire, add the chopped greens and leave for 10-15 minutes to infuse.

Gravy chicken

Chicken meat gravy cooked in sour cream sauce is a unique way to complement a side dish of buckwheat or mashed potatoes. This gravy has a delicate aroma with a rich taste.

Required products:

• chicken breast - 1 piece;
• 3 small onions;
• salt;
• ground pepper;
• 100 grams of sour cream or cream;
• a small amount of water;
• odorless vegetable oil.

Cooking method:

Rinse the chicken breast and cut into small pieces. Heat sunflower oil in a frying pan and fry the meat. Peel the onion and cut into cubes. After the meat has turned white, add the chopped onion, mix and fry until half cooked at medium heat with a lid closed. The meat is almost ready - it's time to add sour cream (cream), salt, pepper and simmer until tender.

Most often they are prepared on the basis of meat and vegetable broths, sour cream, milk or cream. For flavor, spices are often added to them, as well as fresh and dried herbs. And today we will offer you some simple recipes that you can easily repeat at home.

Sauce for cutlets

It is very easy to add a twist to a regular family menu. To do this, it is enough to prepare a delicious gravy from tomato paste, onions and spices, and then serve it along with hot cutlets.

Ingredients:

• flour - one tablespoon;
• onions - 40 grams;
• tomato paste - two spoons;
• garlic - two cloves;
• Bay leaf;
• water - one glass;
• sugar - a pinch;
• salt, a mixture of Provence herbs and ground pepper - to taste.

Gravy for second courses with flour is prepared very simply and quickly. You will see for yourself when you read our recipe.

So, first you need to peel the onion and cut it into cubes. After that, fry the blanks until golden brown. This can be done in the same pan where the cutlets were just cooked. Pour a mixture of water and tomato paste to the onion, add spices and salt to taste, put a bay leaf. Simmer the sauce over low heat for ten minutes, and at the very end, mix it with chopped garlic.

When ready, serve it to the table along with the main course and side dish.

Minced meat sauce

Second courses are very popular in European cuisine. They turn out very satisfying, tasty and fragrant.

Ingredients:

• any minced meat - 500 grams;
• carrots and onions - two each;
• garlic - three cloves;
• tomato paste - one and a half tablespoons;
• salt, dry basil and ground pepper - to taste;
• vegetable oil.

How is meat gravy prepared for second courses? very simple and will not cause you any difficulties.

Peel the vegetables, rinse under running water and chop. It is better to grate the carrots, and cut the onion into cubes. Fry foods in vegetable oil for five minutes, then add minced meat to them.

Close the pan with a lid and simmer the meat until tender. Do not forget to periodically stir the minced meat, breaking it with a spatula or fork into small lumps. Add tomato paste, spices and salt to the products. After a few more minutes, pour a little water into the pan, put the garlic and basil. Mix all ingredients and remove sauce from heat.

Delicious can be served with pasta, potatoes or rice.

Gravy for second courses tomato

This delicious and beautiful sauce goes well with meat and fish dishes, which are usually served with rice, mashed potatoes or pasta.

Required products:

• milk and boiled water - half a glass;
• flour - a tablespoon;
• tomato paste - two teaspoons;
• butter - 30 grams;
• salt and black pepper - to taste.

You can prepare gravy for second courses according to this recipe.

Pour the flour into water at room temperature and mix them with a whisk. Place a saucepan or small saucepan on the stove, and after a while melt the butter in it. Pour milk and water diluted with flour into the dishes in a thin stream. Add tomato paste, salt and spices. Stir the ingredients and cook the sauce for a couple more minutes. When the gravy thickens, it can be removed from the stove.

How to make gravy for the second course of sausages

A simple budget sauce from affordable products turns out to be very tasty and satisfying. And we will prepare it from the following ingredients:

• vegetable oil - one spoon;
• bulb;
• sausages - three or four pieces;
• tomato sauce - two tablespoons;
• sour cream - five tablespoons;
• pepper and salt - one pinch each;
• greens - to taste.

Peel the onion, cut into small pieces and fry in a pan. If desired, at this point you can add grated carrots, sweet peppers or tomatoes. Put thinly sliced ​​sausages into the pan and continue cooking food together. Lastly, add sauce, spices and salt to them. Close the gravy with a lid and simmer for ten minutes. Sprinkle the finished sauce with chopped herbs and serve it to the table with potatoes, pasta or boiled rice.

Delicious and hearty gravy will appeal to adults and children. As you can see, it is prepared quickly and does not require special culinary skills.

dried mushroom sauce

Sauces and gravies for second courses can be prepared from a variety of products. And every time the usual dish will delight with new shades of tastes and aromas. This time we want to tell you how to prepare a delicious and fragrant sauce from dried forest mushrooms. To prepare it, you will need:

• wheat flour - a tablespoon;
• mushroom broth - 200 or 400 ml;
• greenery;
• dried white mushrooms - 10 grams;
• garlic - two cloves;
• thick sour cream - 100 grams;
• salt and spices.

We will describe the supplement recipe in detail below.

Put dried mushrooms in a deep bowl, pour boiling water over them and leave for several hours. After that, transfer the blanks to a pot of water and cook them until tender. Strain the broth (we'll need it later). Mushrooms cut into small pieces.

Dry the flour in a dry frying pan, and then carefully pour the broth into it. Stir the sauce vigorously to break up any lumps. Remember that the thickness of the gravy will depend on the amount of water added.

When the mass becomes homogeneous, add sour cream, salt, mushrooms and spices. Mix all the products, and then cook them over low heat under the lid for several minutes. At the very end, add chopped herbs and chopped garlic to the sauce. After a couple of minutes, delicious can be carried to the table.

Try serving this sauce for dinner along with potato pancakes, meatballs or chicken wings. Your family will certainly appreciate the new taste and will ask you to repeat this culinary experiment more than once.

Sweet and sour sauce

This simple recipe will make your menu more varied and interesting. Chinese sauces and gravies for second courses go well with meat, fish, vegetables and rice. Of course, you can buy a ready-made product in any supermarket. However, the homemade version always tastes better, and it will cost much less.

Ingredients:

• two small onions;
• a piece of ginger root;
• two cloves of garlic;
• two tablespoons of vegetable oil;
• 20 ml sherry;
• three tablespoons of soy sauce;
• a spoonful of vinegar;
• three tablespoons of ketchup;
• two tablespoons of brown sugar;
• 125 ml orange or pineapple juice;
• a spoonful of starch;
• 20 ml of water.

Peel the onion, ginger and garlic, then finely chop the food and fry them in vegetable oil for two minutes. In a separate saucepan or saucepan, combine soy sauce, sugar, fruit juice, sherry, vinegar, and ketchup. Bring the mixture to a boil and then add water mixed with starch to it. Put the roast in the sauce and cook it to the desired consistency.

This sauce is considered the main one for Chinese cuisine, but it also goes well with European dishes. For example, it can be served with baked chicken fillet, salmon steak or beef chop.

Bechamel

Talking about various sauces and gravies for second courses, we cannot fail to mention this popular additive. This Spanish recipe differs from the French version as it uses olive oil. The original taste of the sauce will surely be appreciated by your relatives and guests.

Ingredients:

• wheat flour - two tablespoons (if you want a thicker sauce, then take one spoon more);
• olive oil - 100 ml;
• onions - one piece;
• milk - 500 ml;
• spices to taste (nutmeg, allspice and bay leaf).

First, peel the onion and chop it as finely as possible. After that, fry the blanks until golden brown and add flour. Pour in the milk in a thin stream, stirring constantly. After about ten minutes, when the liquid boils, put aromatic spices into the sauce.

You can also add fresh chopped herbs if you like. This sauce can be used as a gravy or for baking second courses.

Liver gravy

Delicious and satisfying addition goes well with fried potatoes, vegetable puree, buckwheat and pasta. And if you complement the dish with pickled cucumbers, you will get a wonderful dinner or lunch for the whole family.

Ingredients:

• beef or chicken liver - 500 grams;
• two bulbs;
• one carrot;
• half a spoonful of flour;
• boiled water - one glass;
• salt and pepper to taste;
• vegetable oil.

First, prepare the liver. It needs to be washed, cleaned of films and removed ducts. After that, cut the meat into small pieces, put them in a deep bowl, salt and mix with flour. Wash and peel vegetables. Cut the onion into cubes, and the carrot into half rings.

Transfer the liver to a well-heated pan and fry it in vegetable oil. When the meat is almost ready, add vegetables to it and fry the food together for some more time. Pour hot water into the pan, cover it with a lid and simmer the dish over low heat for another 20 minutes.

Serve hot with your favorite side dish, fresh vegetable salad or pickled vegetables.

Mushroom sauce

Sauces for second courses with mushrooms are very popular. It is these additives that give the products a special taste and unique aroma. If you don't spare a little time, you can surprise your family or guests with amazing dishes.

Ingredients:

• champignons - 200 grams;
• onions - one piece;
• water - 400 ml;
• half a bouillon cube;
• white flour - one and a half tablespoons;
• sour cream - one and a half tablespoons;
• a mixture of herbs and spices (pepper, basil, salt) - one teaspoon;
• half a small bunch of dill;
• vegetable oil.

Boil 200 ml of water in a small saucepan and add the bouillon cube to it. Fry the onion and mushrooms cut into small pieces in a pan. When excess moisture has evaporated, pour the broth into the mushrooms, add salt and spices. Stew food on low heat under a closed lid.

Mix the remaining water with flour, salt and sour cream. Send the filling to the pan and cook the gravy for another five minutes. Ready sauce can be served at the table along with meat, fish, spaghetti or potatoes.

Meat and sausage gravy

The original combination of flavors will impress lovers of delicious food. Like all second course gravies, our sauce goes well with mashed potatoes, pasta and stewed vegetables.

Ingredients:

• minced meat - 500 grams;
• sausage cheese - 200 grams;
• soy sauce - four tablespoons;
• mayonnaise - two tablespoons;
• water - 100 ml;
• onion - two pieces;
• fresh herbs - one bunch;
• garlic - two cloves;
• vegetable oil.

Chop the peeled onion and combine with minced meat. Put the mixture in a well-heated pan and fry it under a closed lid. Do not forget to periodically mix the products, breaking them into small pieces.

Grate the cheese and send it to the pan. Put soy sauce, grated garlic and mayonnaise there. Pour in the water and simmer the gravy until tender. Garnish with chopped dill before serving.

Conclusion

We will be glad if you enjoy cooking gravy for second courses at home. The recipes with photos that we have collected in this article will help you make the usual menu more varied and interesting.

The spread of fashion for the model parameters of the figure, and after it - for low-calorie nutrition, made many at first, by an effort of will, refuse, and then completely forget many dishes that they loved from childhood. Many of them are really very nutritious and are not consistent with a weight loss diet. So we gradually abandoned sweet, fried and starchy foods - that is, the most delicious! - leaving fresh vegetables in the plate in the company of lean fish fillet. All this is really good for health, but in an effort to keep the body healthy, let's not forget about mental health. And the constant and prolonged rejection of something he desires contradicts him!

Therefore, sometimes pampering yourself with not the most useful, but your favorite food is not only possible, but necessary. Even nutritionists do not argue with this. And if so, we invite you to remember the recipe for a thick, fragrant, satisfying and very tasty gravy with flour, which can transform any, even the most ascetic dietary dish. Unlike pizza, deep-fried potatoes and other fast food, flour sauce does not cause much harm to health and harmony: there are not so many refined carbohydrates in it, but there are enough other nutritional components. But first things first.

Gravy with flour: composition, benefits, features
Among all the endless variety of gravies and sauces for second courses, we chose the gravy with flour for a reason. Firstly, it is very easy to prepare - even a novice hostess can handle it. Secondly, its main ingredients are very accessible, and with the help of additional ones, you can experiment and change the taste and aroma of both the gravy itself and the dishes flavored with it. That is, gravy with flour is, as they say, not difficult, cheap and cheerful. And these are often the main conditions when it comes to daily nutrition for the whole family. We only note that people in the process of losing weight should not abuse it. But for those who recuperate after illness, children at the age of active growth, athletes who increase muscle mass, gravy with flour will be just the perfect addition to the diet. It will help to add variety to the boring standard menu and enrich it.

Another feature of gravy with flour is that this is not one standard recipe, but a kind of base that can be modified and supplemented at your discretion and depending on the composition of the main dish. From the simplest basic recipes to complex combinations with various spices, mushrooms, vegetables and even fruits. In each case, the gravy with flour acts as an addition to the side dish, giving it sophistication and providing additional nutritional value. Which, in turn, directly depends on the composition. On average, 100 grams of gravy with flour, prepared according to the basic recipe with only flour, butter and water, contains about 60 kcal, mainly from carbohydrates and fats. If you replace water with milk or broth, the energy value will increase accordingly. But provided that the gravy is still an addition to the main course, used in a very dosed way, this difference will not be fundamental. As a last resort, you can always reduce the calorie content of the gravy by adding leafy vegetables to the main dish and diluting the gravy itself with water.

Flour Gravy Recipes
The classic recipe for making meat sauce is very simple, given the basic set of ingredients. But the thing is that in order to make a truly successful gravy with flour, the components are not as important as following the correct technology. And here begin the subtleties and secrets that every experienced housewife has. Without them, gravy with flour is often too thin or too thick, does not match the desired color, lumps and / or presents other unpleasant surprises. But don't be discouraged if you don't have extensive culinary skills or have had frustrating experiences with floured gravy. Just try to make seasoning with flour again, but according to our tips. We have arranged the recipes for gravy with flour as they increase in complexity:

1. Simple gravy with flour. Take about 60 grams of premium wheat flour, 50 grams of butter and half a liter of hot water. Spices, salt, use to your taste. The density and nutritional value of the gravy can also be increased by replacing the water with the same amount of broth (meat or vegetable). Melt the butter in a heavy bottomed skillet over medium heat. As soon as it completely melts and smokes a little, carefully pour in the flour and immediately begin to mix it with a wooden spatula, thoroughly rubbing all the lumps. Reduce the fire to a low level and do not stop stirring the flour, frying it in oil. When the composition acquires a golden brown hue, pour in the liquid (water or broth) and mix vigorously. Bring to a boil, stirring as needed. Once the gravy boils, remove it from the heat. Salt and spices are added a couple of minutes before cooking. Pour the fried meat or spaghetti with the prepared sauce.
   
2. Milk gravy with flour. Take half a liter of milk, 25 grams of butter, 1 heaping tablespoon of premium flour, salt and spices to taste. Pour milk into a small saucepan or ladle, bring to a boil. While the milk is boiling, pour the flour in a saucer with a small amount of drinking water and stir until a homogeneous slurry without lumps is formed. Add butter to milk and dissolve it, put salt and spices as desired. Slowly pour the diluted flour into the milk and butter, reduce the heat to a minimum level and cook, stirring constantly, until the gravy reaches the desired consistency. If you use cream or a mixture of cream and milk instead of milk, the gravy will be thicker. The same effect can be achieved by adding sour cream. This version of the gravy with flour can be served with meat and side dishes immediately after cooking.
   
3. Creamy gravy with flour and cheese. Take half a liter of cream, 200 grams of hard cheese, 2 tablespoons of premium flour, 2 cloves of garlic, a pinch of spices to taste (it is recommended to use dried basil and / or other Italian herbs). In cream at room temperature, carefully stir the flour, getting rid of lumps. Pour the cream and flour into a high-sided pan and light a low heat underneath. Gradually heat the cream, stirring regularly. In the meantime, grate the cheese on a fine grater and chop the garlic. Without waiting for the cream to boil, put cheese and garlic in them, spices as desired. Stir and keep stirring until the cheese is completely melted. Turn off the heat when the gravy reaches the desired consistency. As it cools in a pan or cooked dish, it will thicken.
   
4. Tomato sauce with flour and vegetables. Take 2 medium-sized ripe tomatoes or 1 large tomato, 1 carrot, 1 onion, 2 tablespoons of all-purpose flour, a glass of cream or low-fat sour cream, 3 full tablespoons of tomato paste, 2 tablespoons of vegetable oil for frying, fresh herbs of your choice . Grate the carrots, chop the onion, peel the tomato and cut into cubes. Fry the carrots and onions in vegetable oil in a deep frying pan with a thick bottom, then add the tomatoes and simmer together for a couple of minutes. Dilute the flour with a little water and stir until the lumps are completely dissolved. Mix sour cream or cream with tomato paste. To the prepared vegetables, put sour cream with tomato paste and pour in the flour, mix thoroughly until smooth. Stirring, bring to a boil, and then - to the desired density. Put chopped greens in the prepared gravy and serve with meat dishes or stew meat directly in it.
   
5. Onion sauce with flour and raisins. Take half a glass of pitted raisins, 1 onion, 100 ml of dry white wine, the juice of 1 large lemon, 2 tablespoons of flour, 3 tablespoons of butter, 3 teaspoons of granulated sugar, a pinch of ground pepper and ground cloves. Soak the raisins in boiling water for 15 minutes. Peel and chop the onion. Melt the butter in a heavy-bottomed pan with high sides and fry the flour in it, carefully breaking up the lumps. When the flour turns golden, add the onion and pepper and cloves. Stir and bring the onion to a transparent state over low heat. Then add sugar, lemon juice and wine, stir and bring to a boil. After that, put the raisins in the pan and bring the gravy to a boil again, then remove from heat. This sweet and sour gravy with flour is served with rice, fish and minced meat dishes.
   

As you can see, the days when gravy with flour was called exclusively “Soviet sauce” and had an unappetizing reddish-brown color are gone. Cooks around the world have worked on its improvement and made many original and interesting sauces from the basic recipe for gravy with flour. Each of them has its own place both in the diet and on the table, and when replacing salt with sugar, pepper with vanilla, and broth with yogurt, gravy with flour turns into a great addition to cheesecakes and pancakes. Try experimenting with these ideas as you master the classic recipe. And remember that a good gravy can not only complement, but in some cases save the whole dish, so it deserves no less attention than many other gastronomic wisdom. So good luck with your cooking and bon appetit!

Flour sauce (also known as gravy) is a fairly generic name for a huge variety of sauces that share a common ingredient - flour. There are two types of flour dressing for gravies: white and red (dark). The first is used to make white sauces. In this case, the flour with butter is fried so that it does not darken (or does not fry at all). The second is for the dark ones. Then the flour with butter is fried to a red (dark brown) color. To make the sauces beautiful and tasty, you need to properly fry the flour.

White sauces are served with white meat and white fish, and red (dark) sauces are served with hot dark meat and some red fish dishes.
As a rule, hot dishes are served with hot gravies, and cold gravies with cold ones.

Ingredients for making flour sauce: 4 tbsp. l. sifted flour, 2 tbsp. l. butter, 2 cups hot liquid (broth, milk, water).

Cooking white basic flour sauce. The main one - as it is the base for creating many sauces. We take a frying pan with high sides or a saucepan with a thick bottom, heat it, put butter, let it bloom. Gradually add flour to the prepared butter, stirring constantly, bring the resulting mixture to a hot state. We carefully monitor that the flour remains white. Then gradually pour in the hot liquid, remembering to stir so that lumps do not form. Bring to a boil, boil (constantly stirring) to the proper density, filter.

We prepare the main red flour sauce in the same way as the white one. Only fry the flour until it acquires a dark color.

Strict vegetarians can make a lean version of the sauce with flour. You just need to replace the butter with vegetable oil and do not use meat broth.

Many, trying to cook interesting and unusual snacks, completely forget about such a tasty and simple dish as flour gravy. Meanwhile, it is the basis for many sauces. Even very strict nutritionists sometimes recommend cooking it, and among experienced chefs it enjoys well-deserved respect. The very same recipe for a delicious and moderately thick gravy made from flour was known back in princely times. Since then, it has changed little, except that there are ways to artificially thicken if it comes out too liquid.

Gravy Features

Plain gravy made from wheat flour and water is one of the simplest sauces imaginable. You should not take any other flour, there is little gluten - the dish will not work. How to make gravy? It is prepared very simply, even a novice cook will cope with this process. You can easily experiment with density and different flavors, add various ingredients to the gravy with flour as you wish. It can be used for flavoring second courses, and for sweets. Such gravy can often save a failed dish, and is also suitable for naval pasta.

In culinary colleges, from the very beginning they teach how to properly prepare this delicious gravy with flour, and then make more refined sauces based on it.

Ingredients

You will need a minimum of products that can be found in any kitchen and very little time for cooking.

• 3 art. l. wheat flour;
• 2 tbsp. tablespoons of butter;
• 2 cups warm water
• salt and spices to taste.

Gravy with flour can be more nutritious. You just need to boil it in meat broth. Any other will do as well.

How to cook gravy from flour, recipe

A few tips before you start cooking so that there are no questions about how to make a healthy flour gravy

• Do not try to cheapen the sauce by using margarine or spread when preparing it. It is undesirable to fry on these products. It will be better for your health if you take ordinary vegetable oil, however, the finished product will not be as tasty.
• The main thing is not to allow the butter to burn. And the point is not that the sauce will become bitter and unappetizing - carcinogenic substances are formed in the burnt oil, such oil changes the structure of its molecules, settles on the walls of blood vessels, causes atherosclerosis.
• To prevent the butter from burning, grease the pan with a small amount of sunflower oil. Melt it on a small gas, then it will be a beautiful color and very fragrant.

The final result will depend on the quality of the flour. It is best if it is a sauce with premium white flour, but this does not matter.

1. Melt the butter in a heavy bottomed pan.
2. As soon as it melts, pour in the flour - all at once. It must be intensively mixed and rubbed all the lumps. It is necessary to fry the flour properly until it becomes golden or slightly darker.
3. Start adding liquid little by little. It's better if it's hot. Pour in small portions, stirring the flour all the time, preventing lumps from forming.
4. At the same time, add your favorite spices.
5. When all the liquid has been added, leave the sauce to simmer over low heat for another 5-7 minutes.
6. Remove from heat and pour into saucepan, leave to thicken.

Advice. How to thicken a sauce? If the gravy is too thin, add a little diluted flour to thicken. Only you need to add not flour to the sauce, but, on the contrary, pour the sauce into the flour, stirring vigorously. If lumps still form, they can be broken with a blender. Then boil over low heat.

Additives for gravy

Sour cream or cream

When the flour is fried, dilute the desired amount of sour cream with hot water. Pour it in small portions into the prepared sauce. Sour cream can be replaced with cream or milk. In this case, the cream should be hot, almost boiling, otherwise it may curdle when added to the sauce.

Such gravy can be flavored with pasta dishes. The sauce goes well with beef or chicken meat.

If you add sugar and vanilla instead of salt, you get an excellent gravy for sweet warm pies with fruit filling.

tomato

Tomatoes make a great sauce for meat or fish. To make it brighter and tastier, add a few tablespoons of tomato paste to vegetables instead of sour cream. It will be successfully replaced by a glass of tomato juice, but in this case it must be taken into account that the juice is often already salted. When adding it, taste it ready and do not add salt.

The sauce is perfect for meat and fish dishes. In addition, it is added to borscht - then it acquires the necessary sourness.

How to make gravy with onions and raisins

This sauce is made quickly and easily. Additionally you will need:

• one more bulb;
• butter - 2 teaspoons;
• lemon juice - 3 tablespoons;
• white wine - 100 ml;
• seedless raisins - half a glass;
• sugar - 1 tablespoon;
• carnation - 1 pc.;
• allspice and black pepper - a pinch each.

Finely chop and sauté the onion until translucent. Add onion, pepper and cloves, fry the mixture for one minute. Then add wine, sugar and lemon juice, boil for another minute. Combine flour sauce and onion sauce, add raisins and let it brew for 15 minutes.

This sauce has a pleasant sweet and sour taste, served with rice, pasta, fish and minced meat dishes.

In contact with

To give meat and fish dishes an original taste, they are served with fragrant sauces and hot sauces with a delicate taste, flavored with flour, tomato paste, with the addition of hot spices and herbs. Learning how to cook gravy is not difficult, it is important to follow the proportions to get the desired consistency, monitor the level of fire so that the gravy does not burn, and opt for less satisfying and high-calorie additives.

How to make flour sauce

To shade the taste of the main meat or fish dish, spices, mushrooms, vegetables, milk, sour cream, tomato paste, and even some types of fruits and berries are added to the gravy. On average, ready-made gravy on water does not contain more than 70 kcal, goes well with a side dish and is quickly absorbed by the body.

Classic recipe

For 4 servings you will need:

3 art. l. wheat flour;
- 50 gr. butter;
- 2 cups of warm water or meat broth;
- salt and spices to taste.

Flour sauce is served hot, it is poured over the finished dish, which can be decorated with finely chopped greens on top.

Milk flour gravy

It is easy to guess how to make gravy from flour with the addition of milk. To prepare 4 servings, you need to take 2 tbsp. l. butter with a slide and the same amount of flour, and instead of water, use milk in an amount of 0.5 liters.

The gravy will be white and thicker than the classic recipe. It is also served freshly cooked with meat, spaghetti and vegetables.

Creamy gravy with cheese

As soon as you learn how to mix the ingredients into a homogeneous consistency, move on to more complex recipes. The most original and delicious is gravy with cream cheese.

For 4 servings you need:

0.5 l. 10% cream;
- 200 gr. hard cheese;
- 2 tbsp. l. flour, garlic and spices.

Gravy from flour and tomato paste

For 4 servings you will need:

- 100 gr. vegetable oil;
- 2 tbsp. l. wheat flour;
- 0.5 l. water and spices.

vegetable gravy

Great side dish for French fries and pasta.

For 4 servings you will need:

1 fresh tomato, carrot, onion;
- 2 tbsp. l. flour;
- 200 gr. sour cream;
- 2 tbsp. l. tomato paste and vegetable oil.

Gravy gives the dish juiciness, aroma and appetizing, making it flawless and original. Agree, even banal baked chicken legs with mashed potatoes look much more attractive on a plate if a tasty, aromatic sauce is added on the side or on top. How to cook gravy with flour for meat, fish or vegetables quickly and really tasty?

Basic flour gravy recipe

If you have cooked meatballs or chops and there is meat juice left in the pan, it is simply a sin not to use it to make a savory gravy. You will have to spend only 10-15 minutes of personal time. Preheat the pan and quickly fry a couple of tablespoons of flour in fat, stirring constantly. Pour in several visits 200 gr. water or broth - it is important that the liquid is warmed up, not from the refrigerator. Remember to rub the gravy thoroughly with a spatula all the time so that no lumps form. Did it get too thick? Add some more liquid. Season to taste, if desired, you can flavor the gravy with sour cream, lemon juice, chopped fragrant herbs, and other spices.

Sauce "a la bechamel"

This is a very delicate sauce that goes well with any stewed or boiled vegetables - asparagus, artichokes, beans - sea fish, other seafood or eggs. To prepare it you will need:

• butter - 100 gr.;
• milk - 500 gr.;
• wheat flour - 2-3 tablespoons;
• salt, pepper, nutmeg.

First, fat is melted in a saucepan or in a pan, then flour is poured. It is important to stir it all the time so that it absorbs fat, but does not burn. When the flour has formed a single creamy mass with the butter, you can begin to pour in the milk in small portions. Do not pour in the next portion of the liquid until the previous one has completely combined with flour. Otherwise, annoying lumps are formed, which can then ruin the whole dish.

Season the sauce with salt and spices, bring to a boil and remove from heat. Put in a piece of cold butter. This will keep the sauce from forming a film on the surface. Add grated cheese or garlic to the sauce, you get a completely different version of the famous French gravy.

And if you don’t know how to make gravy with flour and tomato paste, use this recipe too. Just a couple of minutes before the readiness, add 1 teaspoon of tomato paste to the gravy.

wine gravy

This is a gourmet gravy with flour and meat, the recipe of which is quite simple. Heat up the pan. Pour olive oil into it, fry 100 gr. diced bacon. Then add 2 tablespoons of flour and fry until a characteristic aroma and color change appear. Now pour in 200 gr. table red wine, stir. Season with salt and pepper, put the bay leaf and thyme. Let the sauce simmer, adding more water or broth if needed.

Very tasty gravy with flour, the recipe of which includes mushrooms. Do everything as in the previous recipe, but before adding flour, fry the peeled and washed mushrooms, cut into slices, in fat.

To give meat and fish dishes an original taste, they are served with fragrant sauces and hot sauces with a delicate taste, flavored with flour, tomato paste, with the addition of hot spices and herbs. Learning how to cook gravy is not difficult, it is important to follow the proportions to get the desired consistency, monitor the level of fire so that the gravy does not burn, and opt for less satisfying and high-calorie additives.

How to make flour sauce:
To shade the taste of the main meat or fish dish, spices, mushrooms, vegetables, milk, sour cream, tomato paste, and even some types of fruits and berries are added to the gravy. On average, ready-made gravy on water does not contain more than 70 kcal, goes well with a side dish and is quickly absorbed by the body.

Classic recipe:

For 4 servings you will need:

3 art. l. wheat flour;
- 50 gr. butter;
- 2 cups of warm water or meat broth;
- salt and spices to taste.

First, heat the pan over medium heat, put the butter, let it melt.

Then gradually pour in the flour, constantly stirring it with a wooden spatula so that there are no lumps.

As soon as the consistency becomes homogeneous, we reduce the fire to a minimum, without stopping stirring, we make sure that the future gravy acquires a golden hue.

After pouring in water or broth, salt, add seasonings and bring to a boil.

Flour sauce is served hot, it is poured over the finished dish, which can be decorated with finely chopped herbs on top.

Milk flour sauce:

It is easy to guess how to make gravy from flour with the addition of milk. To prepare 4 servings, you need to take 2 tbsp. l. butter with a slide and the same amount of flour, and instead of water, use milk in an amount of 0.5 liters.

Gravy is cooked in a saucepan, where milk is poured and brought to a boil.

Then the flour is diluted in 100 gr. warm water (this is necessary so that the gravy is without lumps) and poured into milk.

As soon as the mass begins to thicken, add butter, salt and spices to it.

The gravy will be white and thicker than the classic recipe. It is also served freshly cooked with meat, spaghetti and vegetables.

Creamy gravy with cheese:

As soon as you learn how to mix the ingredients into a homogeneous consistency, move on to more complex recipes. The most original and delicious is gravy with cream cheese.

For 4 servings you need:

0.5 l. 10% cream;
- 200 gr. hard cheese;
- 2 tbsp. l. flour, garlic and spices.

The cream is heated, an aqueous solution of flour is poured into them.

The composition must be poured into a preheated pan and heated over low heat so that the mass thickens a little.

Rub the cheese on a grater or pass through a blender, add chopped garlic and spices inside, put everything in a creamy flour mass. Remember that the cheese burns quickly, so the gravy must be constantly stirred until there are no cheese slices and lumps left.

After turning off the heat, leave the contents in the pan for 5 minutes so that the gravy is saturated with the taste of garlic and spices. It will cool down a little and become viscous, in this form it is served at the table.

Gravy from flour and tomato paste:

Her recipe is the easiest and fastest.

For 4 servings you will need:

4 tbsp. l. pasta, which we choose to taste (spicy, spicy, grilled, chili, etc.);
- 100 gr. vegetable oil;
- 2 tbsp. l. wheat flour;
- 0.5 l. water and spices.

Pour oil into the pan, spread the tomato paste, heat it up and pour the flour, not forgetting to stir. As soon as the mass thickens, salt, pepper, add fresh herbs and let cool. This gravy is good cold, as the tomato paste does not allow it to thicken quickly. You can stew meat and fish in it, and then serve it to the table.

Vegetable gravy:

For 4 servings you will need:
How to make gravy from flour? A great side dish for french fries and pasta.

For 4 servings you will need:

1 fresh tomato, carrot, onion;
- 2 tbsp. l. flour;
- 200 gr. sour cream;
- 2 tbsp. l. tomato paste and vegetable oil.

Vegetables are passed through a blender and fried in a pan. When they become soft, add flour inside, pour everything with sour cream and pasta. The contents must be stewed for 5 minutes over low heat. Dill is always put in warm gravy, as it goes well with sour cream. Gravy is served as a side dish to any dish.

In contact with

Mix in a glass 0.5 l of cream and 2 tbsp. flour so that no lumps form. Pour the mixture into a saucepan, which must be put on a small fire. Add chopped garlic and 200 g cheese, grated on a fine grater. Heat the sauce, stirring constantly until it becomes a homogeneous mass. The sauce is very tasty!

Gravy with flour is done as follows:

• Pour some milk into a saucepan and dilute it with water (about one third);
• Bring milk with water to a boil and then add salt, spices, and butter (all to taste - there are no strict prescriptions regarding proportions);
• Pre-stir some flour in a little water to avoid lumps. Now, while stirring, pour the flour into the gravy in thin streams so that it is evenly distributed.
• Now it remains only to stir the gravy until it thickens to a certain degree.

Possible some variants of gravy with flour:

• you can add tomato paste so that the gravy has a beautiful color and tomato flavor;
• you can use sour cream instead of milk - then the gravy will be juicier, a little sour. You can also try using cream - the taste of such a gravy will be very gentle, unobtrusive.

you can try prepare gravy with meat broth

• Fry a tablespoon of flour in vegetable oil in a pan;
• Add sour cream and mix until smooth;
• Pour in the meat broth, salt (if there is no or little e in the broth), as well as tomato paste and spices.

• I'm making tomato sauce with flour. The recipe is simple, but somewhat different from the standard. I replace tomato paste with tomatoes in my own juice, so, it seems to me, it turns out tastier.

  I fry the flour in a pan until it darkens a little. I add a tablespoon of sour cream and tomatoes in their own juice to it (they are usually already quite salty and with spices, so I don’t add salt. I mix it, let it boil. I throw finely chopped garlic there (a lot of garlic, our family respects it very much). Let it simmer for a minute and you're done.

  I read the answers, the recipes are very good, but I decided to add the most important thing for making sauces and gravy on flour:

  it (high-grade flour) must be fried in advance in a dry hot frying pan until a beige color (not darker!), Stirring all the time.

  Cool, pour into jars and use in sauces (1-2 tablespoons each) according to recipes.

  When using such flour, the gravy will turn out to be very tender, without lumps and with a nutty flavor.

  The classic gravy with flour is usually prepared simply, first you need to cut the onion into half rings and fry it until golden brown.

  Then you need to sprinkle flour on the onion and mix well, and then it is advisable to add a couple of tablespoons of sour cream or mayonnaise and bring to readiness.

  If you are making tomato sauce, add some water and tomato paste.

  Such gravy can be served with many second courses, mashed potatoes, cereal side dishes, or pasta.

  You can make cheese sauce and add grated cheese to the flour and it will melt, it will be delicious.

  The sauce with garlic and herbs will be delicious.

  Very tasty gravy with flour - cheese. It is necessary to boil a glass of cream, add water (50 ml) to them, in which a tablespoon of flour was previously diluted, mix, add 50 g of grated cheese and herbs, salt to taste.

  You can fry the flour in a pan. But I personally do not do this - because the smell throughout the apartment at once, as if something had burned. I do this - I rub the carrot, cut the onion, cut the tomatoes and add them when the carrot and onion are already fried (you can add tomato paste instead of a tomato). Then, when everything in the pan is already stewed, I pour a little less than half of the flour into a glass and pour COLD! (not hot, not warm - otherwise everything will be lumpy) in a thin stream, while stirring with a spoon. It turns out the consistency is first like dough, then it becomes thinner (make sure that the lumps are all whipped), then I pour this glass of flour water into the pan and mix everything thoroughly, the fire should be slow. Greens, salt, seasoning - add at your discretion (just before pouring a glass of flour water). Remember that flour takes a lot of salt and tomato paste too, so salt right away normally)

  You can prepare flour-based gravy for meat, fish in various ways, the main thing is that it be without lumps and a uniform consistency. Flour is added to such gravy to thicken it. in order to get a gravy of good taste, it is best to fry the flour a little in a pan until a pleasant smell and golden taste appear. To prepare a cream-based gravy, fry the flour with butter, stirring, then pour in a little cream, mix thoroughly so that there are no lumps, then pour in the remaining cream, stirring constantly, salt, pepper, add nutmeg. In such a sauce, you can add cheese, which melts well, you get a different taste, you can add any greens. You can prepare gravy based on tomato sauce, tomato or tomato paste.

  I have loved flour gravy since childhood. Even in kindergarten they gave, and there we were lucky with the cooks. Now I do not make it separately, I do it immediately with meat. Even if there is very little meat, the gravy is delicious.

  1. I overcook the meat with onions, add garlic.
  2. I add mayonnaise and (or) tomato paste not much at all.
  3. When the meat is soft enough, well stewed, you can add a tablespoon of flour and mix, then immediately pour hot water. So it turns out without kamochki. (If the meat is still tough, then add some water and wait until all the water has boiled away. This can be done several times.)
  4. sprinkle with herbs on top and reduce the fire. let it come.

• I usually make gravy with flour in this way: I take an onion and fry it until golden brown, add 2-3 tablespoons of sour cream and a little water and simmer for 2-3 minutes, then add 1-2 tbsp. flour and spices to taste (salt, pepper) and again simmer for a few minutes. Can be served with meat or other dishes. My kid loves this pasta sauce!

  Very tasty gravy with flour - tomato sauce with basil. Everyone in our family loves e, and therefore we often cook e (in the broth after boiling broccoli). In addition, this gravy is suitable for many dishes. The recipe for making such a gravy is posted on this Orthodox website.

  In fact, today there are many ways to prepare sauces and gravies. Gravy is the same sauce, prepared independently and whose main purpose is to flavor main dishes, give them taste and aroma. Gravy with flour is distinguished by its taste and ease of preparation.

  Gravy with flour. Recipe.

  

  When preparing a sauce/gravy based on flour, the main requirement is the absence of unpleasant lumps. To avoid them, I recommend doing this:

  Pour 4-5 tablespoons of liquid (juice released during stewing of meat / poultry / fish / game) into a separate bowl. Mix it with 1-2 tablespoons of flour. Mix thoroughly - the liquid will thicken. And add this dressing in parts with continuous stirring into the remaining liquid in the main bowl. When boiling, the resulting sauce will thicken and there will be no lumps.