Many housewives love to cook meat cutlets. This dish is considered nourishing, practical and inexpensive. You can improve or change the taste of regular cutlets with the help of gravy or spicy sauce. Thus, every time the taste of the dish will be new, unknown and alluring. How to prepare gravy for cutlets? Let's talk about this topic.

Using a culinary trick

Cutlets with gravy in a frying pan are a universal dish. You can prepare it in a hurry. According to the usual recipe, make cutlets from mixed or minced chicken. And the unusual gravy made from fresh tomatoes will add notes of piquancy, juiciness and incredible taste. We use only natural ingredients! Quickly write down how to prepare gravy for the 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 medium-sized onions;
• 4 things. fresh tomatoes;
• salt and ground pepper to taste;
• 100 ml mayonnaise.

Preparation:

Tomato cream sauce

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

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

Compound:

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

Preparation:

Let's remember the taste of childhood

In the school canteen and catering establishments, cutlets were always served with a viscous, homogeneous, but very tasty gravy. Gravy for cutlets, like in a canteen, will awaken the most touching memories of your 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.

Preparation:

1. Measure out the required volume of broth.
2. We divide it into two equal parts.
3. Place 250 ml of meat broth on the fire and heat.
4. Add the sifted flour to the second part 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 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 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 improve the recipe a little and add hard cheese.

On a note! You can add fried champignons to this gravy, and replace the sour cream with cream with a fat content of 10-15%.

Compound:

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

Preparation:

1. Chop the onion into small cubes.
2. Heat the frying pan thoroughly and put butter in it.
3. When the butter melts, add the chopped onion to the frying pan and sauté for about 5-7 minutes.
4. Add sifted flour and stir. There should be no lumps.
5. Next, pour in sour cream or sour cream. Mix thoroughly.
6. Simmer over moderate heat for five minutes and then add wine.
7. Add salt and spices to taste.
8. After 5-7 minutes, add meat cutlets to the gravy.
9. Grate hard cheese on a fine grater.
10. Cover the 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.

Lovers of fish dishes often prepare cutlets from fish fillets. To improve the taste of the cutlets and make them juicier, you can prepare a delicious gravy.

Compound:

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

Preparation:

1. Breaking chicken eggs.
2. Separate the yolks. These are the ones we will need to prepare the gravy for the fish cutlets.
3. Fill the yolks with cold filtered water.
4. Add fine-grained table salt and seasonings to taste.
5. Using a blender or mixer, beat the yolks with water. The mass should acquire a uniform texture.
6. This sauce needs to be prepared in a steam bath.
7. Bring the water to a boil in a saucepan and place a container of whipped yolks on top.
8. Stir the sauce constantly with a whisk.
9. Melt the butter in a saucepan and pour it into the container with the yolks.
10. Bring the sauce to a boil and remove from heat.
11. You can immediately pour the sauce over the fish cutlets and serve.

Tomato-sour cream sauce is prepared from budget products. By choosing the right ingredients, you can prepare this addition to your favorite dishes in literally 15 minutes.

Tomato-sour cream sauce goes well with most main courses.

Ingredients

Sour cream 15 grams Tomato paste 2 tbsp. Carrot 1 piece(s) Bulb onions 1 head Wheat flour 1 tbsp. Salt 1 pinch Ground black pepper 1 pinch Ground paprika 1 pinch Boiled water 1 stack

• Number of servings: 4
• Preparation time: 5 minutes
• Cooking time: 10 minutes

A simple recipe for tomato and sour cream sauce

The taste of this natural sauce is not inferior to store-bought ones.

It is prepared like this:

1. Grate the carrots and chop the onion.
2. Fry vegetables in sunflower oil for 3 minutes.
3. Add tomato paste and continue to simmer the sauce over low heat for another 3 minutes.
4. Add sifted flour, sour cream and water, add salt, season with spices, and mix.
5. Simmer over low heat until thickened.

A sauce based on sour cream and tomato paste is suitable for most main courses, side dishes, and cereals.

How to make tomato sour cream sauce with garlic

An unusually aromatic sauce is made from fresh tomatoes with the addition of herbs. It will require:

• tomatoes – 4 pieces;
• chopped onions – 0.5 cups;
• liquid sour cream – 100 grams;
• salt – 0.5 tsp;
• sugar – 0.5 tsp;
• garlic – 1 clove.

Additionally, you will need half a tsp. ground red pepper and fresh chopped herbs - thyme, oregano. You will also need 2 tsp. finely chopped basil.

Cooking method:

1. Wash the tomatoes and pour boiling water over them. This will make removing the skin much easier.
2. Puree the tomatoes in a blender.
3. Finely chop the onion and fry in vegetable oil until transparent. Mix with red pepper and simmer in a frying pan for another 30 seconds.
4. Add tomato puree, oregano, sugar and thyme to the onion and heat to a boil.
5. Remove the pan from the stove and add sour cream. Blend in a blender along with the basil.

This sauce is served with meat, fish, pasta and rice.

Another sauce recipe based on tomatoes canned in their own juice. It will require 2 tbsp. milk, 1 tbsp. thick sour cream, 150 grams of tomatoes in their own juice, 1 tbsp. l. butter and 3 tbsp. l. wheat flour.

Cooking procedure:

1. Mix a quarter of the milk with flour. Boil the remaining milk and keep it over low heat.
2. Pour the milk-flour mixture into the pan in a thin stream and stir until the sauce thickens.
3. Add sour cream, tomatoes along with juice, softened butter and mix.
4. Heat for 5 minutes, constantly stirring the mixture, but without bringing to a boil.

In this recipe, canned tomatoes can be replaced with fresh ones, which must first be stewed and chopped in a blender.

Tomato and sour cream sauce is suitable for a variety of main courses - from vegetable puree and rice to stewed meat and fish. If you do not add hot spices to it, this addition to food can be used for a children's table.

Sour cream and tomato sauce with garlic and herbs goes well with meat or fish, as a side dish, and can also be used as a salad dressing. This sauce is quite easy to prepare, literally in 10 minutes. You can add any greens you want - parsley, dill, green onions, basil. Garlic and fresh herbs can be chopped with a knife, or you can “twist” everything together with a blender. The finished sauce can be stored in the refrigerator for a couple of days, but it is better to cover the bowl with cling film - the sauce can absorb the odors of other products.

Ingredients

• 150 ml sour cream
• 1 tbsp. l. tomato paste
• 2-3 cloves of garlic
• 5 sprigs of fresh herbs (parsley, basil)
• 1/5 tsp. ground red pepper

Preparation

1. Pour sour cream of any fat content into a bowl; fattier sour cream is thicker. That is, if you want to get a more liquid sauce, then it is better to use sour cream with minimal fat content or you will have to add a little water (broth).

2. Add tomato paste to the bowl. It can be replaced with tomato puree or pureed tomatoes.

3. Garlic cloves need to be peeled and chopped. You can pass the garlic through a special press or finely chop it.

4. Wash and dry the greens, chop finely.

5. Place the chopped greens in a bowl with sour cream. Grind all ingredients using a blender to make the structure smoother and more uniform. You can simply mix everything so that there are pieces of garlic and herbs in the sauce.

1. Take a large frying pan, heat it up, and then mix and soften the butter and flour. They need to be mixed thoroughly and then lightly fried.
2. Gradually pour fish broth (water) into the same frying pan, but we need to stir vigorously, otherwise we will not avoid the formation of lumps.
3. Add sour cream and mix everything thoroughly again right in the pan. We need to get a homogeneous mass and avoid burning.
4. Add tomato paste to the sauce and you can immediately add salt and the rest of the spices. Also, if you have canned tomatoes at home, you can blend them in a blender and use them instead of tomato paste. It will turn out even tastier. After all, a natural product.
5. Stir regularly and keep in the pan for about 3-4 minutes. You can then add the parika and mix again. Ready!

That's all. Our special sour cream and tomato sauce is ready for your dish. The family will definitely appreciate the innovation. Plus, it goes great with fish cabbage rolls. And so, it can be classified not only as fish, but also as meat main courses!

The good thing about the sauce is that its taste can be adjusted by adding various spices. We recommend trying different options so you can see what you like best. For example, you can add dried basil. Or freshly ground pepper. A mixture of herbs will also go very well in this sauce.

Let's start preparing the sauce for cabbage rolls with onions. Initially, of course, it must be cleaned, and only then cut into pieces. How to cut? Whatever you like: half rings, cubes, quarter rings - how you present it in the sauce, cut it. I cut it into thin quarter rings. Place the onion in a hot frying pan and start frying. Don't forget to add vegetable oil there too. Don't make the heat too high, the onions will only burn, and we want them to cook evenly.

Well, while it's roasting, peel the carrots. I like to grate it on a grater, which is finer than a beet-carrot grater. In this case, the carrots will completely dissolve in the sauce (my youngest does not like them stewed or boiled).
Add the carrots to the onions and continue frying. Two minutes is enough.

Next comes tomato paste. She also loves roasting, after which all the aromas and taste are revealed. Fry for another minute and add sour cream. I don’t like using full-fat sour cream, because I don’t need the extra calories, and the taste with 15% sour cream will be about as good as with 30%.

Stir and heat the vegetables with sour cream for a couple of minutes.
It's time to add seasonings and herbs. As you can see in the photo, I take a piece of hot red pepper (I choose the seeds), but this is definitely not necessary. You can simply season with regular black pepper.

Add salt and herbs. I always use the traditional dill and parsley, and to give the sauce a little more flavor, I always add cilantro. A little, about a tablespoon of finely chopped or, as in my case, all the greens were freshly frozen (I urgently use last year’s leftovers). So, I have 1 tablespoon each of parsley, dill and cilantro.

All that remains is to add water and bring the sauce to the consistency that you like and taste. For me, the optimal option is 250-300 grams. Bring the cabbage roll sauce to a boil and simmer over very low heat for about 2 minutes. If you are going to pour it into ready-made cabbage rolls, then simmer for 5-7 minutes. If you pour it over the cabbage rolls for stewing in the oven or pan, then simmer for a minute or two and carefully pour the sauce onto the tightly packed cabbage rolls and simmer until the latter are ready. After simmering, I throw away the chili pepper.