Sauces for meat, fish and vegetable dishes are a must. This is especially true for meatballs. There are so many ways to prepare them that it is simply impossible to list them all. Gravy for cutlets can be made from dairy products (sour cream, cream, milk), tomatoes, a mixture of vegetables, even fruits and berries can also be the basis. For those who like it spicier - garlic gravy or gravy with mustard and horseradish. Many similar sauces are offered by Italian and

Classic gravy recipe for cutlets

Here is the recipe for the base sauce - béchamel sauce, or white sauce. Melt a piece of butter for thirty to fifty grams in a pan, fry a couple of tablespoons of wheat flour on it for several minutes, gradually pour in three glasses of milk (stirring all the time to prevent lumps), and then boil over low heat for about half an hour. Then strain, add salt, pepper (preferably a mixture of them) and those spices that you like: nutmeg, allspice, dried herbs.

Gravy for cutlets with toasted flour

Another recipe, no less famous, is when the flour is fried in a dry frying pan until creamy. This is how it is done (in fact, it is brown - from the lightest to the darkest, depending on the preferences of a particular dish). How he is the best. But with raw flour, the sauce will taste raw. It is best to dilute the fried dry flour with meat broth.

Gravy for cutlets - tomato

The third classic option is tomato sauce. Fry coarsely chopped garlic in vegetable oil with a small piece of chili pepper. Then remove both garlic and pepper from the pan in order to fry the tomatoes (scalded and with the skin removed) in this fragrant oil. On a small fire, the tomato should be stewed for about half an hour. Salt and pepper, of course, add a little sugar or a couple of tablespoons of jam (plums are good, citrus fruits will also work, peach or pineapple syrup is also suitable). If the tomatoes were firm and retained the remains of their shape by the end of cooking, you can rub the sauce through a sieve. Based on these recipes, you can compose a huge number of varieties of sauces. For example, vegetable or fruit and berry sauces have proven themselves well. If the cutlets are fatty (pork or lamb), then, in addition to spicy, sweet and sour sauces are very good. The basis here is different - not flour, but mashed vegetables, fruits or berries. To do this, the fruits must be boiled in a small amount of water and rubbed in a blender or with a sieve.

Gravy for cutlets - onion

This sauce can be stored in a glass jar in the refrigerator for literally months. It will take a kilogram, three tablespoons of olive oil, three tablespoons of sugar (you can also replace it with jam), half a glass of dry red wine, salt, a little apple or wine vinegar. Cut the onion into half rings and fry in olive oil over medium heat so as not to burn. Add salt, sugar, then wine and boil over very low heat for about half an hour. Stir from time to time. Add vinegar and cook for some more time until completely transparent. The gravy becomes like melted marmalade. Delicious! It is recommended that you keep the rest. You can heat up such a gravy together with or separately - in a steam bath.

Gravy for cutlets - cranberry

You will need two glasses of frozen or fresh cranberries, a glass of sugar, a glass of water. Boil sugar and water for five minutes. Defrost the cranberries, turn them to a puree state in a blender and cook in syrup for about five minutes from the moment of boiling. Cutlets with cranberry or lingonberry gravy get an exceptionally fresh, so to speak, unmashed look. Absolutely any side dishes are suitable for these sauces.

Under the sauce, ordinary cutlets acquire a spicy taste. Common ingredients for gravy: tomato paste, mayonnaise, onions and even sugar. Cream, sour cream and kefir are also suitable for the sauce (this is an option for those who have digestive problems). The rest can be offered spicier sauces with the addition of mustard or hot pepper.

Dining room gravy recipe

• Servings: 4 persons.

Almost everyone associates gravy for cutlets with the one served with mashed potatoes in the cafeteria of a kindergarten or university. This delicious dish based on sour cream and tomato paste was included in a collection of recipes for catering establishments. Gravy can be made separately in meat broth or cooked in the same pan where the cutlets were fried.

Ingredients:

• carrots - 1 pc.;
• flour - 1 tbsp. l.;
• sour cream - 2 tbsp. l.;
• meat broth - 210 ml;
• onion - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• salt, spices - to taste.

Cooking method:

1. Grate the peeled carrots, chop the onion into small cubes.
2. Heat vegetable oil in a frying pan, sauté vegetables on it until golden brown.
3. Pour in the meat broth.
4. Steam the vegetables for a couple of minutes.
5. Add tomato paste, sour cream, salt and season with spices.
6. Stir, hold for about 15 minutes. under the lid.
7. Sprinkle with flour, simmer for a couple more minutes.
8. Pour gravy over meatballs.

Option with sour cream

• Cooking time: 45 minutes.
• Servings: 5 persons.
• 98 kcal per 100 g
• Difficulty of preparation: easy.

The most delicate gravy is obtained on the basis of sour cream mixed with cream. Their fat content can be chosen at your discretion (for a dietary option, it is better to take less fatty ones). If there is no cream, then regular milk can be used, but then the sauce will turn out to be more liquid. A tablespoon of flour will help thicken it.

Ingredients:

• cream - 0.5 tbsp.;
• vegetable broth or water - 300 ml;
• sour cream - 100 g;
• white pepper - a pinch;
• flour - 70 g;
• butter - 50 g;
• salt - to taste.

Cooking method:

1. Pour the cream into a container, put it in a water bath for heating.
2. Mix them with broth, add sour cream, mix.
3. Season with salt and white pepper.
4. Heat up the oil in a frying pan.
5. Fry flour on it until light brown.
6. Pour the flour mixture into the sauce, mix thoroughly so that there are no lumps.

Gravy for cutlets from tomato paste

• Cooking time: 20 minutes.
• Servings: 5 persons.
• Calorie content: 90 kcal per 100 g.
• Difficulty of preparation: easy.

The easiest gravy recipe for cutlets is based on tomato paste. It can easily be replaced with regular ketchup. The difference will only be in the consistency of the finished gravy. Another option is to use grated tomatoes. In this case, the taste of the gravy will be especially pronounced. The main thing is to peel the tomatoes from the skin so that the sauce is homogeneous.

Ingredients:

• salt - a little to your taste;
• sour cream - 120 ml;
• meat broth - 0.5 l;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• seasonings - to taste;
• flour - 3 tbsp. l.

Cooking method:

1. Heat up half of the broth.
2. Pour flour into the cold part, mix, add sour cream.
3. Add tomato paste to the heated half, stir, bring to a boil.
4. Next, pour in the part with sour cream, stir constantly.
5. Simmer until a thick, uniform sauce forms.

Mushroom sauce for cutlets

• Cooking time: 1 hour 40 minutes.
• Servings: 3 persons.
• Calorie content: 105 kcal per 100 g.
• Difficulty of preparation: medium.

The most fragrant gravy is obtained from porcini mushrooms. You can use not only dry, but also fresh. A sweeter-tasting sauce will come from mushrooms, a thick orange one from chanterelles. The classic gravy recipe uses mushrooms, but only fresh or dry, not canned. Mushroom sauce is suitable not only for meat, but also for potato cutlets, and even for casseroles.

Ingredients:

• butter - 3 tbsp. l.;
• onion - 1 pc.;
• dried mushrooms - 150 g;
• salt - to your taste;
• flour - 1.5 tbsp. l.

Cooking method:

1. Mushrooms pour water, leave to soak for 3 hours.
2. Then boil them in the same liquid for 1 hour.
3. Strain the broth, chop the mushrooms.
4. Fry the flour in a dry frying pan until light brown.
5. Pour in the broth, simmer for about 15 minutes.
6. Peel the onion, finely chop, sauté in oil until golden brown.
7. Add mushrooms, simmer until soft.
8. Pour in the sauce of flour and broth, add salt, simmer for a couple more minutes.

creamy gravy

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content: 110 kcal per 100 g.
• Difficulty of preparation: easy.

Creamy gravy for cutlets is prepared according to the same principle as with sour cream, only cream is the basis of the recipe. They add a piece of cheese. It can be grated or cut into thin slices and put on cutlets with sauce on top. Onions can be fried in both butter and vegetable oil. If there is no wine, you can do without it.

Ingredients:

• white wine - 4 tbsp. l.;
• cream with a fat content of 10-20% - 1 tbsp.;
• butter - 1 piece;
• cheese - 100 g;
• water - 1 tbsp.;
• onion - 1 head;
• flour - 1 tbsp. l.

Cooking method:

1. Fry the onion in butter, add flour, stirring constantly.
2. Pour in the cream, after 5 minutes. - wine.
3. Simmer for another 5 minutes, then add salt and spices.
4. Pour gravy over cutlets, sprinkle with grated cheese on top.
5. Simmer covered for another 5 minutes.

Video

Many housewives love to cook meatballs. This dish is considered to be hearty, practical and inexpensive. To improve or change the taste of ordinary cutlets, you can use gravy or spicy sauce. Thus, every time the taste of the dish will be new, unknown and alluring. How to cook gravy for meatballs? Let's talk about this topic.

Applying culinary skills

Cutlets with gravy in a pan - a versatile dish. You can cook it in a hurry. According to the usual recipe, make cutlets from mixed or minced chicken. And notes of piquancy, juiciness and incredible taste will be brought by an unusual gravy made from fresh tomatoes. We use only natural ingredients! Rather, write down how to cook gravy for cutlets.

On a note! After preparing the gravy, you can put the cutlets in the pan and simmer them for 5-7 minutes. The dish will turn out even tastier and juicier.

Compound:

• 4-5 pcs. garlic cloves;
• 4 heads of medium-sized onions;
• 4 things. fresh tomatoes;
• salt and ground pepper to taste;
• 100 ml mayonnaise.

Cooking:

Tomato cream sauce

Gravy for cutlets with tomato paste - a classic sauce for any meat dishes. You can slightly improve the taste of the usual gravy, make it soft and tender. It is enough to add a little cream and butter.

On a note! Tomato paste can be replaced with fresh tomatoes, chopped to a puree consistency.

Compound:

• 0.2 kg of fresh tomatoes;
• ½ st. l. soft butter;
• 0.1 l cream;
• sweet bell pepper;
• 1-2 pcs. garlic cloves;
• salt to taste;
• 2 tbsp. l. olive refined oil.

Cooking:

Let's remember the taste of childhood

In the school cafeteria and catering establishments, cutlets were always served with a viscous, homogeneous, but very tasty gravy. Gravy for cutlets, as in the dining room, will evoke the most touching memories of school or student years.

Compound:

• meat broth - 500 ml;
• tomato paste - 2 tbsp. l.;
• salt - to taste;
• sour cream - 130 ml;
• sifted flour - 3 tbsp. l.;
• refined sunflower oil.

Cooking:

1. We measure the desired amount of broth.
2. We divide it into two equal parts.
3. We put 250 ml of meat broth on the fire and heat it.
4. In the second part, add the sifted flour and stir well so that there are no lumps.
5. Add sour cream and mix again.
6. Add tomato paste to the heated broth and stir until a mass of a homogeneous consistency is formed.
7. Bring the tomato mixture to a boil.
8. Combine both masses and mix thoroughly.
9. Boil the gravy until thickened and serve to the table with meat cutlets.

Gravy with a delicate creamy taste

Gravy for cutlets with sour cream has always been popular. The fermented milk product gives the cutlets softness, juiciness and an incredible creamy taste. You can tweak the recipe a bit and add hard cheese.

On a note! Fried champignons can be added to such a gravy, and sour cream can be replaced with cream with a fat content of 10-15%.

Compound:

• 1 st. sour cream;
• sifted flour - 1 tbsp. l.;
• 1 head of onion;
• white wine - 4 tbsp. l.;
• 100 g of hard cheese;
• filtered water - 1 tbsp.;
• butter - 30 g.

Cooking:

1. Chop the head of the onion into small cubes.
2. Warm up the pan thoroughly and put the butter in it.
3. When the butter is melted, we send the chopped onion to the pan and saute it for about 5-7 minutes.
4. Add sifted flour and stir. There should be no lumps.
5. Next, pour sour cream or cream. Mix thoroughly.
6. Simmer over moderate heat for five minutes, then add the wine.
7. Add salt and spices to taste.
8. After 5-7 minutes, put the meatballs into the gravy.
9. Grate hard cheese on a fine grater.
10. We fall asleep cutlets with chopped cheese and simmer them for several minutes in a sealed container.
11. The cheese should be completely melted.
12. Serve hot cutlets with gravy to the table with a potato side dish.

Fans of fish dishes often cook cutlets from fish fillets. To improve the taste of cutlets and make them more juicy, you can cook a delicious gravy.

Compound:

• 3 pcs. chicken eggs;
• filtered water - 170 ml;
• 40 g butter soft butter;
• salt and spices - to taste.

Cooking:

1. We break chicken eggs.
2. Separate the yolks. They are what we need to prepare gravy for fish cutlets.
3. Pour the yolks with cold filtered water.
4. Add fine-grained salt and seasonings to taste.
5. Using a blender or mixer, beat the yolks with water. The mass should acquire a uniform texture.
6. You need to cook such a sauce on a steam bath.
7. In a saucepan, bring water to a boil, put a container with whipped yolks on top.
8. Constantly stir the sauce with a whisk.
9. Melt the butter in a saucepan and pour it into the bowl with the yolks.
10. Bring the sauce to a boil and remove from heat.
11. You can immediately pour the fish cutlets with sauce and serve.

The sauce itself does not really matter, but if it is properly matched to the dish, it will become more spicy, and its taste will sparkle in a completely new way.

There are a lot of types and methods of making sauce. Therefore, the choice of one or another sauce depends on personal preferences, as well as on the type of dish to which the sauce will be served.

With the help of an interesting sauce for cutlets, the recipe of which is not at all complicated, the cutlets will acquire a special taste. So how to cook a delicious sauce for cutlets, which recipe to choose? Meat broth, milk, vegetable or butter, milk or cream are taken as the basis of the sauce for cutlets. If the recipe for cutlet sauce provides for the addition of flour, then it is better to sauté it, it will be much tastier.

To emphasize and enhance the taste of the cutlet sauce, meat broth is taken as the basis. Tomato paste or tomatoes, sour cream, onions, garlic, peppers, etc. are used as additional ingredients.

The time has long passed when cutlets meant cakes of minced meat, fried to a golden brown. Many housewives know, know what it is or know how to choose the “right” one.

Sauces for cutlets, the recipes of which are given below, will help make the taste of cutlets brighter. For example, cutlets in homemade tomato sauce taste simply extraordinary. Here are some of them.

Sauce for cutlets tomato classic

Making tomato sauce is very easy. Just a few minutes and a delicious addition to any dish is ready. Classic tomato sauce does not have to be added only to cutlets. It goes well with many meat dishes, you can also use it as a dressing for borscht.

Ingredients:

• tomatoes - 1 kg
• onion - 1 piece
• sugar - 1 teaspoon
• vegetable oil

Cooking:

Pour boiling water over the tomatoes, then you can easily remove the skin. Cut in small pieces. Finely chop the onion. Heat oil in a frying pan and add onion. Make the fire weak and simmer the onion for 5 minutes. Then add the tomatoes and simmer for another 15 minutes, occasionally kneading with a spatula. After cooling, grind the mixture with a blender. Add sugar, salt and mix again with a blender. This sauce is stored in the refrigerator. You can make the same sauce without using onions. Its taste will be no less refined. To prepare the sauce, it is better to use seasonal vegetables. Purchased tomatoes in the winter, which already have no taste, are unlikely to help in preparing a delicious sauce. Cutlets cooked in tomato sauce will be loved by both children and adults.

Simple tomato sauce for meatballs

Ingredients:

• tomatoes in own juice
• salt and pepper

Cooking:

Mash the tomatoes in their own juice with a fork and add to the pan where the cutlets were fried, add salt and pepper (sugar if desired), mix well and bring to a boil. Pour the mixture into the bowl with the meatballs. Simmer over low heat for about 20 minutes. Cutlets will be soaked with tomatoes and become more tender and saturated.

Cutlets with gravy will be much juicier and more tender, and their taste will become more pronounced. Potatoes or pasta are perfectly combined with cutlets in tomato sauce.

Sauce for cutlets sour cream

Sour cream sauce for cutlets is suitable not only for cutlets, but also for all meat dishes, it will give them an exquisite taste. And it is not at all difficult to prepare it, besides, it will take very little time to prepare it.

Ingredients:

• broth - 200-250 gr.
• sour cream - 100-150 gr.
• flour - 25 gr.
• butter - 25 gr.
• salt and black pepper

Cooking:

Put the saucepan on low heat and melt the butter in it (half of the total). Sift flour and add to saucepan. Mix well and fry the flour (about 5 minutes). Gradually add the broth, literally a few spoonfuls, constantly stirring to avoid the formation of lumps. After adding all the broth, the mixture should be homogeneous.

After the broth, add sour cream. Mix everything thoroughly and cook over low heat for a few more minutes (no more than 5 minutes).

Then remove the sauce from the heat, add salt and pepper, as well as the remaining half of the butter. Sour cream sauce for cutlets is ready to use. Delicate and incredibly delicious.

Despite the fact that now on the shelves of stores there is a wide range of sauces and ketchups for every taste, it is better to prepare the sauce for cutlets, as well as other dishes, at home. So it will be not only much tastier, but also much more useful. So there will be confidence that the composition of the sauce includes only natural ingredients that do not contain harmful substances. Such a sauce can be safely given to children without fear that it will harm the children's body.

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If you have fried cutlets and want to improve their taste, prepare the sauce. Supplemented with gravy for cutlets, they will become even more tender. From the collected best recipes, find the option that suits you best.

The most common type of gravy is using onion and tomato paste as the main ingredients. If the cutlets turned out to be dryish, prepare the gravy according to this recipe and the dish will be saved.

Ingredients:

• sugar - a pinch;
• flour - 1 tbsp. spoon;
• salt;
• hot water - 250 ml;
• onions - 45 g;
• lavrushka - 2 sheets;
• frying oil;
• spices;
• tomato paste - 2 tbsp. spoons;
• garlic - 2 cloves.

Cooking:

1. Finely chop the onion, put in a frying pan with oil, fry until golden brown. The fire must be moderate.
2. Pour the tomato paste into a separate container, pour in the flour. Pour the composition with hot water. Add salt, sugar to taste, stir until smooth, so that there are no lumps.
3. Pour the prepared mixture into the pan.
4. Simmer until the sauce thickens, stirring constantly.
5. 3 minutes before the end of the process, place the bay leaf, dry spices.
6. Keep in the pan under the lid for another 7-10 minutes.

Recipe for cooking "as in the dining room"

If you like diner-style cutlet gravy, this is the recipe you've been looking for.

Ingredients:

• flour - 1 tbsp. spoon;
• spices;
• bulb;
• carrots - 1 pc.;
• sour cream - 2 tbsp. spoons;
• salt;
• meat broth - 210 ml;
• tomato paste - 1 tbsp. spoon;
• vegetable oil or butter - 2 tbsp. spoons.

Cooking:

1. Peel carrots, grate.
2. Remove the husk from the onion, cut into small cubes.
3. Pour or melt the butter in a frying pan, place the onion, fry until golden brown.
4. Add carrots, simmer for about 5 minutes.
5. Pour broth over vegetables. If there was no meat broth at hand, you can pour water into the pan where the cutlets were fried, simmer for a couple of minutes. The resulting mixture is suitable for gravy.
6. Add tomato paste, sour cream. Salt, season with spices. Simmer for a quarter of an hour until the vegetables are soft.
7. Separately, spasser the flour, mixing thoroughly with a spatula in a dry heated frying pan until light brown. Cool down. Combine with main mixture.
8. Simmer, stirring constantly, until thick.

Thick sauce with flour

Very tasty gravy with flour, which turns white. Many know it under the name "bechamel". This is a good option for steamed cutlets.

Ingredients:

• cream - 490 ml;
• butter - 55 g;
• spices;
• salt;
• Bay leaf;
• flour - 2 tbsp. spoons.

Cooking:

1. Place the oil in the prepared saucepan. When it melts, add flour, mix, fry. Watch the condition, the color should not become dark.
2. Pour in some of the cream. If you want a non-greasy sauce, you can use milk. Salt to taste.
3. Simmer, stirring the composition, over low heat.
4. Sprinkle with spices.
5. Pour in the remaining cream, simmer until thickened, stirring constantly.

Gravy for fish cakes

Making gravy for sour cream cutlets that the whole family will love is very simple. It will take a matter of minutes to prepare. The composition is ideal for fish cutlets.

Ingredients:

• flour - 4 teaspoons;
• butter - 2 tbsp. spoons;
• sour cream - 4 tbsp. spoons;
• parsley;
• salt;
• dill;
• horseradish - 2 teaspoons;
• fish broth - 250 ml.

Cooking:

1. Put the oil in a hot pan, melt. Make sure that the mass does not burn. Sprinkle with flour, stirring constantly.
2. When a shade of honey color appears, pour in the broth. Soak for 5 minutes.
3. After thickening, place sour cream with horseradish, salt.
4. Keep covered for two minutes.
5. Sprinkle the gravy with chopped herbs, mix everything.

Variant of mushroom sauce

This savory, aromatic sauce will enhance the taste of any dish, and goes especially well with meatballs. Sauce will turn ordinary meatballs into a festive dish, so every housewife needs to learn how to cook it.

Ingredients:

• bulb;
• flour - 1.5 tbsp. spoons;
• dried mushrooms - 100 g;
• salt;
• pepper;
• butter - 3 tbsp. spoons.

Cooking:

1. Put the cooked mushrooms in a container, pour water, leave for three hours.
2. Boil the mushrooms for an hour in the same liquid, strain the broth and set aside.
3. Mushrooms cut into small pieces or pass through a blender.
4. Pour flour into a hot frying pan, fry until light brown. Then add oil, pour broth. Darken 5-7 minutes.
5. Chop the onion, fry separately until golden brown.
6. Add mushrooms, simmer.
7. Combine with sauce.
8. Salt, sprinkle with pepper, stew a little.

With carrots and onions

Vegetable components will help to diversify the cooked dish, its taste will become richer and brighter.

Ingredients:

• water - 230 ml;
• garlic - 2 cloves;
• onion - 130 g;
• flour - 30 g;
• oil;
• salt;
• tomato paste - 30 ml;
• carrots - 130 g.

Cooking:

1. Clean vegetables. Chop the onion, rub the carrots on a coarse grater.
2. Put vegetables in a hot pan with oil, fry.
3. Sprinkle with flour, mix. Cook three minutes.
4. Finely chop the garlic cloves, add to the fry.
5. To fill with water. Put in the tomato paste.
6. Boil the composition, salt to taste.
7. Mix. To cover with a lid.
8. Simmer for about a quarter of an hour.