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Ordinary cutlets, although tasty, but, let's face it, are already thoroughly boring. Therefore, we will prepare gravies and sauces for them to diversify this classic dish. Any gravy is suitable for meat or chicken cutlets, from simple ones, such as in its own juice, to rich tomato and delicate sour cream. Choose the sauce that you like best.

First, fry the cutlets according to one of our recipes:,. Now choose your favorite one gravy recipe for cutlets.

Sour cream sauce for cutlets

Ingredients:

• Broth – 1 glass (you can take either meat broth or simply prepared in cubes).
• Sour cream – 1 cup (fat content doesn’t really matter, whatever you like).
• Butter – 30 grams.
• Sifted flour – 30 grams (several spoons).
• Black pepper, bay leaf, salt, maybe dried herbs.

Preparation:

Heat the butter over low heat in a cauldron or saucepan. As it melts, add flour in a thin stream and stir. Leave the flour and butter on low heat and fry a little.

Now carefully pour the broth a little at a time, stir at the same time, you can do this with a spoon, or you can do it with a whisk, a blender, in general, so that no lumps remain. When the broth is over, let the mixture boil for a few minutes and add all the sour cream, stir, add spices and seasonings, cook the gravy for about 10 minutes over low heat. Pour over the cutlets and let them sit for about half an hour.

Tomato sauce for cutlets

Ingredients:

• Tomato paste - 4 tablespoons (take the paste so that it is rich, and not the sauce or tomatoes).
• Onion – 2 large pieces.
• Garlic – 5 cloves.
• Boiling water or broth - 200 milliliters.
• Sifted flour - 3-4 tablespoons.
• Ground black pepper, ground red pepper, suneli hops, oregano and turmeric.

Preparation:

Peel the garlic and cut into small circles. In the remaining oil after cooking the cutlets, we will fry the garlic for about 2 minutes, and then sauté the onion, after peeling and washing it, cutting it into small squares. This procedure will take no more than 7 minutes.

Add flour to the frying pan with the onion and garlic and fry for a few minutes, stirring constantly until lumps are removed. Now that the flour has turned brown, add the tomato paste to the pan and stir again, then immediately add boiling water or broth. Stir again and let the mixture simmer, covered, for about 10 minutes. Then add spices and seasonings, stir and close the lid again, leave on low heat for 10 minutes.

Vegetable sauce for cutlets with herbs

Ingredients:

• Champignons – 200 grams.
• Onions – 2 pieces
• Carrots – 1 large piece.
• Garlic – 5 cloves.
• Hot pepper – 1 piece, small.
• Dill, basil, parsley - half a bunch each.
• Flour – 3 tablespoons.
• Broth – 1 cup (boiling water is also possible).
• Spices and seasonings to taste.

Preparation:

Wash the vegetables and chop them finely, almost shredded. Heat the oil in a frying pan and fry the garlic for a few minutes, then add the onion, cover with a lid and sauté. After a few minutes, add the carrots and stir. After another 10 minutes, add the mushrooms and peppers, stir and let the vegetables fry for another 20 minutes over low heat.

Fry the flour separately, add to the vegetables, stir and get rid of lumps. Then pour in water or broth, stir and let simmer for about 20 minutes. Now you can add seasonings and spices, stir. Chop the greens and add to the gravy after another 10 minutes. Cover with a lid and simmer until the mixture is completely softened.

At the moment of its appearance, the sauce for cutlets completely changed the idea of ​​this dish. It not only improved the taste of this dish, but also made it possible to turn unsuccessful, rather dry cutlets into a culinary masterpiece - after all, you can not only pour it over cutlets, you can even stew them in it or bake them in the oven.

Currently, we prepare a wide variety of cutlets - from meat, poultry, fish, vegetables and even porridge. And for each type you need to choose your own sauce for cutlets, which will highlight all the advantages of the dish, highlight its taste, and will appeal to both adults and children.

Milk sauce: a creamy gravy

Children love the delicate milk sauce for cutlets. The gravy enhances the meat taste, adds lightness to the cutlets, and allows for better absorption of animal protein. To create the sauce you should take:

• full-fat village milk - 2 cups;
• butter – 4 tbsp. spoons;
• flour - 2 tbsp. spoons with top;
• nutmeg (chopped) – 1/4 dessert spoon;
• hard cheese – 70-80 grams;
• 1 egg yolk;
• allspice and salt to taste.

Let's start cooking:

1. Heat a frying pan, melt butter in it, add flour.
2. Fry the flour in oil until it turns golden brown.
3. Gradually, in a thin stream, pour milk into the pan. Be sure to stir the mixture to avoid the appearance of lumps.
4. Cook until thickened. Salt and pepper during cooking.
5. Add nuts and grated cheese to the sauce being prepared.
6. At the final stage, add the egg yolk to the mixture and stir quickly so that the yolk does not cook.

Serve the gravy with the dish immediately after removing the pan from the stove.

Gravy for liver cutlets

The liver is rich in vitamins, has almost no cholesterol, is low in calories, and is suitable for dietary nutrition. Liver cutlets are airy and tender. If you want to improve their taste, prepare a sauce for liver cutlets, in which sour cream will be the main ingredient. The gravy is prepared quickly and does not require a large amount of ingredients. We will need:

• sour cream (15-20%) – 250 grams;
• garlic – 2 medium-sized cloves;
• ground white pepper - to your taste;
• fresh dill - a small bunch;
• salt - to taste.

Step-by-step preparation of the sauce looks like this:

1. Wash the dill and chop finely.
2. Press the garlic or chop it with a knife.
3. Combine chopped dill with sour cream in a deep bowl or saucepan. Mix.
4. Add garlic, pepper, salt. Mix the mixture again. In principle, the sauce is ready, but if you want to enhance its flavor, let it sit at room temperature for 2 hours.

Some people don’t like the combination of garlic and liver, so you can remove this ingredient from the recipe. Then you will get a soft and delicate sour cream sauce, in which dill goes well with the flavor of the liver.

Sour cream sauce

An excellent sauce is prepared based on sour cream - delicate and slightly creamy. This sauce is suitable for meat cutlets - beef, poultry and pork. To create it, take:

• sour cream – 100 grams;
• cream – ½ cup;
• vegetable broth – 300 ml;
• flour – 70 grams;
• butter – 50 grams;
• white pepper and salt to taste.

The calorie content of gravy per 100 grams is 130 kcal. If you are confused by the fat content of the gravy, which contains sour cream and cream, you can use less fatty sour cream. Let's move on to the step-by-step preparation of the sauce:

1. The cream must be heated in a water bath.
2. Pour the cream into the vegetable broth and stir.
3. Add sour cream to the resulting mixture and mix the ingredients again.
4. Sprinkle with white pepper and mix the ingredients.
5. Heat a frying pan and melt butter in it. Then add flour to lightly fry it.
6. Remove the pan from the heat and transfer the fried flour into the creamy mixture. Mix thoroughly until smooth.

The gravy can be served with fried cutlets or baked in the oven. Alternatively, you can drizzle the sauce over the cutlets as they cook. Instead of vegetable broth, you can use meat or drinking water.

The famous bechamel for chicken cutlets

French cuisine is a sauce with many flavors, but always refined and aromatic. The classic version of the sauce was created by the genius of French cuisine, Auguste Escoffier, who wrote the Culinary Guide, which became the bible for French chefs. Since the taste of bechamel can be spicy and tangy, creamy and sour, sweet and slightly bitter, the methods of its preparation also vary. We offer sauce for chicken cutlets, which is a lighter version of bechamel. For it we will need:

• fresh milk – 0.5 liters;
• butter – 50 grams;
• chicken eggs – 2 pieces;
• flour – 15 grams;
• spices to your taste.

During the cooking process, you will have to constantly monitor the sauce so that nothing burns and the gravy retains its delicate creamy taste. Let's prepare it like this:

1. Place a small saucepan on the fire and melt the butter in it.
2. Then add flour, warm it up slightly, and begin adding milk. Pour in slowly, in a thin stream, without stopping stirring.
3. At the same time, you will have to manage to beat the eggs.
4. After the sauce thickens a little, remove the pan from the heat. Add beaten eggs and spices to the milk mixture. Stir the mixture and the sauce is ready.

If someone is confused by the lack of salt or sugar in the gravy, do not be afraid to experiment, add the missing ingredients to your own taste.

Tomato sauce - Italian classic

Italian chefs are recognized masters in preparing tomato sauces. Tomatoes have long been used in Italian cuisine; they are used to make a variety of dishes, but the most popular are sauces made from this bright and aromatic vegetable. Let's take on board the virtuoso skills of magicians from Italy and try to prepare a domestic version of tomato sauce for cutlets with a spicy note, so beloved by Italians.


To prepare the sauce you need to take:

• fresh tomatoes - 5-7 medium-sized fruits;
• garlic – 3 large or medium cloves (depend on your family’s preferences);
• hot pepper – 3 grams or a small pinch;
• olive oil – 3 tbsp. spoons;
• sugar - to taste;
• ground red and black pepper - to taste;
• oregano - half a teaspoon.

Special mention should be made about oregano. This plant has a warm, bitter taste and is classified as a spicy seasoning. If you pay attention to the ingredients of our sauce, there are already enough spicy foods in it, so be careful with oregano. However, Italian varieties of oregano give the dish a unique aroma, so local chefs use it with pleasure. Oreganotomato sauce takes on a special taste.

Let's move on to preparing the gravy:

1. Place the frying pan on the fire, pour oil, heat it up.
2. Peel the garlic and chop it well.
3. Add garlic and all the prepared peppers to the heated oil. Fry for about a minute, then remove them from the pan.
4. In the oil remaining after frying the pepper and garlic, fry the tomatoes cut into small pieces.
5. Return the garlic and pepper to the tomatoes and simmer for about 10 minutes. Add oregano and sugar. Remove from heat.
6. Grind the resulting mass through a sieve. The sauce is ready.

If the consistency of the sauce is too thick, you can dilute it with meat or vegetable broth.

Traditional tomato sauce

This is a recipe for a sauce popular in our temperate latitudes. It includes vegetables familiar to us, used in many dishes of Slavic cuisine. Product composition:

• fresh tomatoes – 1 kg;
• onion head;
• vegetable oil;
• sugar – 1 teaspoon;
• salt - to taste.

Cooking instructions:

1. Pour boiling water over the tomatoes and remove the skin. Chop finely.
2. Peel the onion, wash it, and grate it on a medium grater.
3. Take a frying pan, pour oil, heat it up. Add onion to hot oil. Reduce the heat intensity and simmer the onion for 5-6 minutes.
4. Add tomatoes to onions. Simmer for 15 minutes, crushing the vegetables with a spatula or spoon.
5. Turn off the heat, wait for the mass to cool, transfer to a blender and grind. Salt, pepper, beat a little, transfer to a jar and store in the refrigerator or serve immediately with dishes.

The cooking process is very similar to frying borscht, but even as a sauce this gravy evokes a pleasant taste sensation.

The gravy will acquire a richer taste and unique aroma if you simmer its ingredients in the same frying pan where you fried the cutlets.

If you first dilute the flour in a small amount of water, you can avoid the formation of lumps.

You can use not only fresh tomatoes as a tomato base for the sauce, but also tomato paste and pickled vegetables.

It's hard to find a housewife who doesn't cook cutlets. This dish of minced meat or fish is universal, almost everyone likes it, and goes with any side dish. With aromatic gravy it will become even more juicy, tasty and aromatic. The sauce for the cutlets not only makes them juicier, but also gives them additional notes of flavor, making them even more appetizing. Even an inexperienced cook can prepare such an addition to the main dish, following the technology and recipe.

Features of the technology

Experienced chefs claim that it is difficult to spoil the sauce for cutlets by changing the recipe to your taste. Violation of the cooking technology and ignorance of a few simple rules can lead to disastrous results.

• Sauce for cutlets can have different purposes. Products can be stewed in it to give them juiciness and softness. You can pour it over cutlets with a side dish when serving. The sauce can be served separately with the cutlets by pouring it into a gravy boat. The optimal consistency of the sauce depends on the purpose of the sauce. Most recipes focus on using liquid cutlet seasoning as a gravy. For stewing, a more liquid consistency is desirable; for serving in a gravy boat, a thicker consistency. You can adjust it to your taste, reducing or increasing the amount of flour, starch, boiling the food more or less.
• Cutlets do not always have the same composition. The sauce is selected for the cutlets taking into account the product they are made from. A tomato-based sauce is suitable for meat cutlets, a recipe with mushrooms or cheese is worth looking at for chicken cutlets, a gravy based on sour cream, cream, wine harmonizes well with fish cutlets; vegetable cutlets are delicious with sour cream, sour cream and tomato sauce.
• When using tomatoes for sauce, they are peeled and seeded or rubbed through a sieve so that unnecessary inclusions do not make the consistency of the sauce uneven and unpleasant. The degree of chopping of vegetables and other components of the sauce may depend on what kind of result you want to get in the end. In some cases, pieces of mushrooms, tomatoes, and garlic do not spoil the taste of the gravy, but make it even more juicy and aromatic.
• The lumps formed when adding flour are not able to improve the taste of the gravy. If they cannot be avoided, strain the sauce through a sieve and return to the stove to bring to a boil.

There is no single technology for preparing sauce for cutlets - the process depends on the specific recipe. Before you start cooking, it is not enough to check the presence of all the ingredients included in the seasoning; you must also carefully study the instructions for preparing the sauce. Then the risk of making a mistake will be minimal.

Tomato sauce for cutlets

• onions – 100 g;
• garlic – 3 cloves;
• flour – 50 g;
• carrots – 100 g;
• tomato paste – 30 ml;
• broth or water – 0.25 l;
• vegetable oil - as much as needed;
• salt, seasonings - to taste.

Cooking method:

• Peel the onion, cut into small pieces.
• Peel the carrots and chop them on a grater.
• Chop the garlic as finely as possible with a knife.
• Heat the oil in a frying pan, fry the onion in it until golden brown.
• Add carrots, fry until soft.
• Add flour, stir.
• Add tomato paste, simmer the vegetables for a minute.
• Pour in water or broth in a thin stream, whisking the sauce to prevent lumps from forming.
• Add garlic, add salt and season the sauce to taste. Cook, stirring, until it reaches the desired consistency.

The sauce prepared according to this recipe is universal. It can be served with meat and fish cutlets, as well as lean products based on cereals and vegetables. The most harmonious combination of tomato paste sauce and fried vegetables is with minced meat cutlets.

Tomato-sour cream sauce

• chicken broth – 0.5 l;
• tomato paste – 50 ml;
• sour cream – 120 ml;
• vegetable oil – 20 ml;
• flour – 50 g;
• salt, pepper - to taste.

Cooking method:

• Pour a glass of cold broth into a bowl.
• Dissolve flour in it.
• Add sour cream. Using a blender, turn into a homogeneous mass.
• Heat the remaining broth and dilute the tomato paste in it.
• In small portions, start adding a mixture made from broth, flour and sour cream into the broth mixed with tomato paste. After introducing each portion, whisk the sauce so that it has a uniform consistency.

Fans of table food will surely enjoy this sauce. If you are not one of them, you can improve the recipe by adding herbs and spices to the sauce. The sauce is universal, but is more suitable for meat cutlets. If you want to serve it with minced fish products, it is advisable to replace the broth in the composition with water. In a similar way, you can prepare a sauce from sour cream alone, increasing its quantity accordingly.

Mushroom sauce for cutlets

• onions – 100 g;
• heavy cream – 0.35 l;
• fresh mushrooms, porcini or champignons – 0.5 kg;
• butter – 40 g;
• salt, ground black pepper - to taste.

Cooking method:

• Peel the onion and chop finely.
• Wash the porcini mushrooms, add water and boil for 15–20 minutes. Place in a colander, drain, and cut into small cubes. If you use champignons, you don’t need to boil them first; just cut them into cubes or slices.
• Melt the butter and fry the onions and mushrooms in it. Fry until there is no excess moisture left in the mushrooms.
• Place the contents of the frying pan into a blender bowl and puree.
• Salt and pepper the resulting mass, dilute with cream.
• Pour into a saucepan, bring to a boil and simmer for 10–15 minutes until the sauce reaches the optimal consistency.

The sauce goes well with cutlets made from beef, poultry, or mixed minced meat. You can also serve the gravy with vegetable cutlets, but do not forget that it is not lean.

Yolk sauce for fish cutlets

• chicken egg yolks – 3 pcs.;
• water – 180 ml;
• butter – 40 g;
• salt, seasonings - to taste.

Cooking method:

• Melt the butter until liquid.
• Separate the yolks from the whites. The whites are not required; the yolks should be combined with boiled water, but cooled to room temperature, and whisked.
• Place the container with the yolks in a water bath. Heat while whisking.
• Without ceasing to beat and without removing the container with yolks from the water bath, add butter, salt, and spices.
• When the sauce thickens well, remove it from the water bath and pour it into a gravy boat.

The sauce prepared according to this recipe is served exclusively with fish cutlets.

Asian sauce for fish and chicken cutlets

• water – 0.25 l;
• soy sauce – 60 ml;
• apple cider vinegar (6 percent) – 30 ml;
• starch – 30 g;
• sugar – 100 g;
• hot pepper sauce – 5 ml.

Cooking method:

• Combine vinegar, soy sauce, sugar, hot seasoning in a bowl. Dilute with half a glass of water. Pour into a saucepan.
• Separately, stir the starch with the remaining cool water.
• Heat the mixture in the saucepan.
• Gradually add starch and cook over low heat until thickened.

Spicy sweet and sour sauce, characteristic of Asian cuisine, goes well with fish, chicken, and pork cutlets.

Cheese sauce for cutlets

• celery root – 100 g;
• processed cheese – 150 g;
• water – 0.4 l;
• flour – 35 g;
• butter – 50 g;
• chili pepper – 10 g;
• salt, dried herbs - to taste.

Cooking method:

• Boil the water.
• Grind the cheese on a grater. It will be easier to do this if you first put the cheese in the freezer for half an hour.
• Drop the cheese into the water in small portions and stir until it is all melted.
• Cool the water with the melted cheese in it to room temperature.
• Peel the celery and grate it on a fine grater.
• Chop the pepper as finely as possible.
• Melt the butter, fry the celery root and pieces of capsicum in it until soft.
• Sprinkle with flour and stir.
• Add greens. Stir again.
• Gradually, constantly whisking the sauce, add water with the cheese diluted in it. Cook for a few minutes until the sauce reaches the desired consistency.

The exquisite sauce made according to this recipe will be an excellent addition to cutlets, no matter what minced meat they are made from. The gravy will give the dish a delicate creamy taste with a spicy pepper.

Sauce for cutlets can be prepared on the basis of broth, sour cream, cream, or less often water is used as a liquid base. To add sourness, tomato paste and finely chopped pickled vegetables can be added to the sauce. The sauce acquires a delicate taste when cheese and mushrooms are added to it. Hot seasonings and capsicum will give the gravy a piquant taste. The choice of sauce depends on what the minced cutlet is made of: some versions of the liquid seasoning are suitable for fish dishes, others are in better harmony with meat dishes, and others are good paired with poultry products.

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.

Homemade cutlets are good served with a variety of sauces (gravies), which go well with side dishes, such as mashed potatoes, porridge or boiled pasta.

There are many different sauces that can be used for cutlets, and the cutlets themselves can be stewed in them for a richer and juicier taste.

1. Classic Bechamel sauce (or White sauce)

This simple and elegant sauce is perfect for tender cutlets.

You will need:

• a few spoons of flour,
• one onion,
• butter (3-4 tablespoons),
• ground black pepper,
• a glass of milk (you can use sour cream for thickness),
• half a glass of meat broth.

Heat the butter in a frying pan, add flour to it. Stirring constantly, sauté until golden brown. In another frying pan, fry finely chopped onion. Combine them together, and then slowly add milk (or sour cream, or cream) and broth. Add spices and salt and, stirring constantly, bring to a boil over low and low heat.

2. Mushroom sauce for cutlets

You will need:

• butter or vegetable oil,
• a glass of sour cream,
• 300 grams of fresh champignons,
• two onions,
• salt,
• pepper,
• greenery
• flour.

Finely chop the onion, place it in the oil heated in a frying pan, fry over low heat until golden brown, add salt and pepper, then add finely chopped mushrooms (cut into thin strips, caps and legs separately), stir and continue frying. Add a couple of tablespoons of flour or ground crackers (for greater thickness), then put sour cream in the frying pan and, stirring, simmer the mushrooms in sour cream. If desired, you can add finely chopped greens. Serve hot.

3. Cheese sauce for cutlets

You will need:

• 50 grams of butter,
• a couple of tablespoons of flour,
• a couple of glasses of milk or meat or vegetable broth,
• 200 grams of grated cheese,
• salt,
• pepper,
• cumin (if available)

Saute flour in butter, stir so that there are no lumps, add milk or broth, bring to a boil, then add salt and pepper, cheese, stir and remove from heat. Serve immediately as the sauce hardens quickly.

4. Vegetable gravy

You will need:

• tomatoes and a couple of spoons of tomato paste,
• carrot,
• zucchini,
• 100 g pumpkin (if available),
• sour cream,
• greenery.

Finely chop the onion, fry until golden brown, add a small zucchini cut into cubes, remove the skin from the tomatoes, chop finely, add finely grated carrots, diced pumpkin, cover with a lid and simmer. Add tomato paste, sour cream, herbs and spices to taste, simmer for another 15 minutes over low heat, and serve.