How to make gravy for mashed potatoes and more, recipes from simple to the one that was made in canteens

Gravy for meat puree

Today we will teach you how to make delicious gravy. All recipes are step-by-step and you can prepare them at home.

Pork gravy

The idea of ​​making gravy with meat came to humanity many centuries ago. The earliest gravies were meat gravies. And the traditional choice for them is pork.


  • pork – 500 g;
  • onions – 1 pc.;
  • carrots – 1 pc.;
  • tomato paste – 2 tbsp. L.;
  • flour – 2 tbsp. L.;
  • oil – for frying;
  • salt, pepper, other spices – to taste.

How to do:

  1. Cut the pork fillet into small pieces (straws will be more convenient).
  2. Heat a deep frying pan with oil.
  3. Fry the pork.
  4. Peel and chop the vegetables. You can grate the carrots, but it’s better to chop the onion into half rings.
  5. Add the chopped vegetables to the pork and continue frying.
  6. 2-3 minutes before cooking vegetables, add pasta and flour. Mix. Pour boiling water in a volume of about 500 ml.
  7. Reduce heat to low and cook for 30 minutes, stirring occasionally.
  8. Finally, add salt and any spices you wish.

It is very simple to prepare gravy with meat for mashed potatoes or porridge according to this recipe. By following the procedure and observing the proportions, even a novice cook can prepare the gravy.


Chicken breast works best for this recipe. But lovers of gray meat also get tasty gravy from thighs. Simple puree with such gravy becomes much tastier.


  • chicken – 300 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • flour – from 1 to 2 tablespoons;
  • sour cream – 2 tbsp. L.;
  • sunflower oil – from 3 to 4 tbsp. l.;
  • water – 300 ml;
  • salt, ground pepper, spices – to taste;
  • greens – to taste.

How to cook:

  1. Cut the chicken into arbitrary pieces.
  2. Place in a hot frying pan with plenty of oil. Fry over low heat.
  3. Chop the onion into cubes and grate the carrots on the coarsest grater. Add vegetables to the meat when the latter turns white.
  4. When half-ready, add sour cream and spices. Mix well.
  5. Add a glass of slightly warmed water and cook for 15 minutes.
  6. Dissolve the flour in the remaining water and pour into the almost finished dish, stirring constantly.
  7. Add chopped herbs if desired. Simmer with flour for no more than a minute.

If you like chicken, we recommend you look at our recipes sauces for chicken.

Fruit without meat

Making vegetable gravy is a great idea when you have pasta at home. This gravy is also suitable for regular mashed potatoes without meat.


  • tomatoes – 400 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • garlic – from 2 to 3 cloves;
  • cream (at least 20% fat) – 100 ml;
  • butter – 1 tbsp. l.;
  • sunflower oil – for frying;
  • salt, sugar, spices – to taste.

Preparation procedure:

  1. Chop the onion and garlic as finely as possible.
  2. Fry in vegetable oil.
  3. Place the grated carrots in the frying pan and continue frying.
  4. Grind the tomatoes in a blender or grind in a meat grinder. Also add to vegetables.
  5. Add salt and any spices – it’s better to make the gravy a little spicy. Balance the taste with sugar.
  6. Bring the mixture to a boil.
  7. Pour in the cream and add butter. Mix well.
  8. Simmer until the moisture evaporates.

The gravy recipe can be varied as desired. The grams and even the ingredients themselves are just a guide. The mentioned vegetables can be replaced with others that you like better.


For buckwheat or rice, you can prepare gravy with mushrooms. It tastes no worse than meat, and this simple mushroom gravy is simply prepared. It is better to make sauce from forest mushrooms, but it also turns out delicious with store-bought champignons.


  • mushrooms – 500 g;
  • onions – 2 pcs.;
  • carrots – 2 pcs.;
  • garlic – 5 cloves;
  • sour cream – 1 tbsp. L.;
  • ketchup – 1 tbsp. L.;
  • flour – 1 tbsp. L.;
  • water – 200 ml;
  • oil – for frying;
  • salt and spices – to taste.

Step by step recipe:

  1. Cut the onion into cubes. Grate or chop the carrots too.
  2. Place vegetables in a hot saucepan with oil.
  3. Chop the mushrooms into medium-sized pieces. Add to the saucepan when the vegetables are slightly browned.
  4. Fry over low heat until the mushrooms are cooked.
  5. Add ketchup, sour cream and spices. Fry for about 5 minutes more.
  6. Slowly pour in water and add flour. Stirring constantly, simmer until the gravy thickens.

Like in kindergarten

Many people remember the taste of this dish from childhood. On the kindergarten menu it was called “sour cream sauce with tomato,” but essentially it’s gravy. In fact, making gravy for mashed potatoes or cutlets using this principle is incredibly simple.


  • sour cream – 2 tbsp. L.;
  • tomato paste – 2 tbsp. L.;
  • butter – 100 g;
  • water – 200 ml;
  • salt and pepper – to taste.

Cooking method:

  1. Place the frying pan on maximum heat and melt the butter in it.
  2. Add flour and mix thoroughly. Fry until a noticeable aroma of cream appears.
  3. Add pasta and stir again.
  4. Pour in water. Boil for 10 minutes.
  5. At the end, pour in sour cream, add salt and pepper, stir and simmer for another 2 or 3 minutes.

Mashed potatoes with sour cream gravy turn out incredibly tasty. But the gravy goes great with both rice and buckwheat.

Beef gravy

Making delicious beef gravy is quite simple. And if there is a multicooker in the kitchen, then it’s completely elementary.


  • beef – 300 g;
  • onions – 2 pcs.;
  • carrots – 1 pc.;
  • tomato juice – from 170 to 200 ml;
  • change – 1 h. l.;
  • oil – for frying;
  • ground pepper – to taste.


  1. Cut the beef into strips.
  2. Add the meat to a saucepan or slow cooker greased with vegetable oil. Fry for 10 minutes.
  3. Chop the onion into half circles and grate the larger carrots.
  4. Add vegetables to beef and fry for another 10 minutes.
  5. Pour in juice and spices. To prepare a delicious gravy, you can add not only pepper, but also any spices at your discretion.
  6. Continue frying until done.

This gravy cooks almost like beef goulash and is great for mashing.

From minced meat

Minced meat sauce with pasta (serving option)

Sauce for pasta or buckwheat can also be prepared from minced meat. Preparing the gravy correctly is very simple and also quick. Therefore, it is very popular.


  • minced meat – 500 g;
  • onions – 2 pcs.;
  • carrots – 2 pcs.;
  • tomato paste – 2 tbsp. L.;
  • garlic – 2 cloves;
  • water – from 100 to 200 ml;
  • oil – for frying;
  • salt, pepper, basil – to taste.

How to do:

  1. Chop the onion as finely as possible. Grate the carrots on a fine grater.
  2. Heat a frying pan greased with sunflower or olive oil.
  3. Fry the onion until it becomes transparent. Add carrots and fry for another 5 minutes.
  4. Add any type of minced meat. Cover with a lid and cook until done, stirring occasionally. If the minced meat clumps, it should be kneaded.
  5. When the ingredients are ready, add tomato paste, chopped garlic and spices. Pour in water. The amount of liquid required depends on how dry or wet the mince is.
  6. Simmer for another 2 minutes.

From sausages

Sausage gravy is a great alternative to a meat option. It cooks much faster and tastes just as good.

Even the most inexperienced cook can prepare sausage gravy, and the unusual set of ingredients makes the dish much more refined than a simple sauce.


  • sausages – 800 g;
  • onions – 2 pcs.;
  • tomato sauce – 150 ml;
  • garlic – from 3 to 4 cloves;
  • ginger root – to taste;
  • butter (sunflower or butter) – 70 g;
  • water – 150 ml;
  • sugar – 1.5 h. l.;
  • salt – to taste;
  • dry spices, pepper, bay leaf – to taste.

Cooking process:

  1. Finely chop the onion. Fry until translucent in a greased saucepan.
  2. Chop the sausages into slices of equal thickness. Add to the onion and fry until the last one is ready.
  3. Add heated water and sauce. Mix.
  4. Boil. Add salt and sugar, finely grated ginger, chopped garlic and any spices you wish.
  5. Stir everything and simmer for about 10 minutes.

Flour and tomato paste sauce

When you want to cook something as tasty and simple as possible, the simplest gravy comes to the rescue. The entire list of ingredients is in the kitchen, no need to go to the store. And the dish is prepared very quickly.


  • tomato paste – 90 g;
  • onion – 90 g;
  • butter – 60 g;
  • cream – 150 ml;
  • flour – 1.5 tbsp. L.;
  • water – 500 ml;
  • salt and pepper – to taste.


  1. Melt the butter. It is acceptable to use sunflower (refined), but it will be tastier with cream.
  2. Chop the onion into small pieces. Pour into oil and fry until half cooked.
  3. Add flour and stir. Turn the heat down to low. Stir-fry until the flour turns golden.
  4. Remove from heat. Pour in heated water (if you add cold water, the flour will clump). Stir thoroughly.
  5. Return the gravy to the heat, boil and pour in the tomato paste. Stir again and cook for 3 minutes.
  6. Add sour cream, stir and immediately remove from heat.

This prepared gravy from flour is perfect for most main courses. Mashed potatoes, pasta and cereals with it also turn out very tasty.

Beef liver

Properly cooked liver is always very tasty. One of these win-win cooking options is beef liver gravy.

This delicate and aromatic gravy goes well with potatoes in any form, pasta, buckwheat, and meat dishes.


  • beef liver – 400 g;
  • onion – 1 pc.;
  • cream – 100 ml;
  • sunflower oil – 40 ml;
  • water – 100 ml;
  • salt, pepper – to taste.


  1. Cut the liver into arbitrary pieces. Fill with cold water.
  2. After 1 hour, transfer to a saucepan with warm water. Turn on medium heat and cook for about 30 minutes.
  3. Remove the liver from the water and cool. Remove the film by cutting and prying with your fingers.
  4. Cut into small slices and pass through a meat grinder.
  5. Chop the onion into cubes. Fry over medium heat for 4 minutes.
  6. Add ground liver and salt and pepper to the onion. Mix.
  7. Pour in sour cream. It is better to take it out of the refrigerator in advance and warm it up to air temperature – then the sour cream will not curdle.
  8. Add warm water and simmer for about 10 minutes, without reducing the heat.

From chicken liver

Chicken liver gravy is similar in preparation to beef, but has a completely different taste. It can also be prepared with sour cream, but in this recipe this simple gravy is made with the addition of tomato paste.


  • chicken livers – 300 g;
  • onion – 200 g;
  • carrots – 100 g;
  • tomato paste – 1 tbsp. L.;
  • flour – 2 tbsp. L.;
  • water – 300 ml;
  • sunflower oil – for frying;
  • salt and spices – to taste.


  1. Dice the onion and coarsely grate the carrots. Fry in oil.
  2. Finely chop the chicken liver, place on the table and lightly sprinkle with flour.
  3. Add to vegetables when they are almost ready.
  4. Raise the heat to maximum. Fry until the liver turns light.
  5. Add pasta and salt with spices. Pour in water (preferably hot) and stir.
  6. Bring to a boil and reduce heat to low. Cover and simmer for about 10 minutes.

Gravy like in the canteen

A simple and tasty gravy recipe is familiar to most of us from school. Even if the food in the canteen was not very tasty, the right sauce improved it beyond recognition. And this classic gravy recipe is very easy to prepare.


  • milk – 1 glass;
  • onion – 1 pc.;
  • water – 1 glass;
  • flour – 2 tbsp. L.;
  • butter – 80 g;
  • salt and spices – to taste.

Step by step recipe:

  1. Chop the onion into small cubes.
  2. Melt the entire amount of butter in a saucepan. Sauté the onion in it until it becomes soft.
  3. Heat half a glass of water and dissolve flour in it. Stir until no lumps disappear.
  4. Add milk and the other half of water to the half-cooked onion. Wait until everything boils.
  5. Add salt and any desired spices. Stir thoroughly.
  6. Slowly pour in the flour solution, stirring continuously.
  7. Simmer for about 3 minutes until the gravy “sets” a little and becomes thicker.

With a stretch, this gravy can be called Béchamel sauce from the USSR. But nevertheless, it is ideal for meat and fish cutlets. It also goes well with side dishes.

With melted cheese

Processed cheese

Cheese gravy for mashed potatoes and pasta is an unusual way to enhance the taste of a simple side dish. It is convenient to make it with real meat, but more often the recipe uses minced meat.


  • minced meat – 300 g;
  • processed cheese – 200 g;
  • onions – 1 pc.;
  • carrots – 1 pc.;
  • cream – 400 ml;
  • vegetable oil – 50 ml;
  • dill – 1 bunch;
  • green onions – 1 bunch;
  • salt – to taste.

How to cook:

  1. Heat oil in a frying pan over high heat.
  2. Add minced meat and fry until half cooked.
  3. Cut the onions into half rings and grate the carrots coarsely.
  4. Add chopped vegetables and salt to the minced meat. Fry until everything is golden.
  5. Add cheese and cream. Mix well so that the cheese spreads throughout the pan.
  6. Chop the greens into smaller pieces.
  7. Bring the gravy to a boil, add the herbs. Boil for another 2 minutes.

Of course, you don’t have to use processed cheese; any hard variety will do. The main thing is that it melts well.

Sour cream sauce

A simple sour cream dip with ketchup is a great addition to lunch and dinner. Any side dish or main dish with gravy will sparkle with new colors!

We will need:

  • sour cream (at least 20% fat) – 250 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 2 cloves;
  • ketchup – 3 tbsp. L.;
  • tomato paste – 2 tbsp. L.;
  • sunflower oil – for frying;
  • salt and pepper – to taste.


  1. Finely chop the onion and garlic. Grate the carrots on a medium grater.
  2. Grease a frying pan with oil and fry the vegetables in it until half cooked.
  3. In a small bowl, mix sour cream, pasta and ketchup.
  4. Add the mixture to the pan with the vegetables. Salt to taste, add ground pepper. Mix well.
  5. Warm with sour cream for another 3 minutes.

You can add other spices to the gravy. So, allspice and bay leaves go well with sour cream. And this gravy is suitable not only for side dishes, but also for meat dishes. For example, as sauce for stuffed peppers or as pouring for meatballs.

Spicy gravy

Jalapeno pepper

Spicy gravy is a great sauce for regular mashed potatoes or a complex meat dish. Potatoes with gravy acquire an unusual taste, just like any other side dishes.

We suggest making this sauce with jalapeno peppers, but you can also use chili.

We will need:

  • chicken broth (can be from a cube) – 300 ml;
  • onion – 1 pc.;
  • Jalapeno pepper to taste;
  • garlic – 3 cloves;
  • butter – 30 g;
  • flour – 1.5 tbsp. L.;
  • spicy curry (or other spicy mixture of spices) – 0.5 tsp;
  • salt and pepper – to taste.

Cooking process:

  1. Melt the butter over low heat.
  2. Finely chop the onion, pepper and garlic. Add to oil and fry for 5 minutes, stirring frequently.
  3. Add flour without stopping stirring.
  4. After another minute, pour in the chicken broth.
  5. Bring to a boil and reduce heat to low.
  6. Add salt and hot spices. Boil for about 5 minutes until the gravy becomes thick.

This indicative recipe can be easily modified by adding, for example, sour cream or carrots. You can add a drop of Tobasco sauce or Sriracha.

It’s also worth experimenting with spices – your favorite herbs and spices go well with the broth base.

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