How to make gravy from flour, water, tomato paste. Recipes for cutlets, pasta, buckwheat and more

Gravy with flour and chicken breast

Today we will teach you how to properly prepare gravy with flour. All recipes are step-by-step and easy to prepare at home.

Simple flour and water

The simplest gravy with flour is a recipe that does not require going to the store. And essentially it is Béchamel sauce with water. You can only use wheat flour – other varieties have little gluten, and the dish made from them will turn out to be very liquid.

Composition:

  • flour (wheat) – 60 g;
  • water – 400 ml;
  • butter – 35 g;
  • sunflower oil – for frying;
  • salt and spices – to taste.

How to do:

  1. Grease a small frying pan with vegetable oil (preferably one with a thick bottom so that nothing burns).
  2. Place butter in it and melt.
  3. As soon as the butter becomes liquid, add flour to it and stir thoroughly, getting rid of lumps.
  4. Fry until the flour darkens.
  5. Dilute the flour by pouring water in a thin stream. Stir constantly.
  6. Add salt and any spices to taste.
  7. Reduce heat to low and simmer gravy for 5 to 7 minutes.

It is better that the liquid is hot – this will allow the gravy to thicken faster. There are no other preferences about what kind of water we dilute the flour in. But instead of regular water, you can use meat broth – this will make the sauce more satisfying.

An important point is that in order for the diluted gravy to have optimal thickness, it should be put in the refrigerator for about 30 minutes.

Flour gravy with tomato paste

If you prepare flour sauce with the addition of tomato paste, the taste will be completely different. The recipe below does not use any special ingredients. But often this gravy is prepared with onions and garlic – they go well with pasta.

Composition:

  • tomato paste – 80 g;
  • flour – 20 g;
  • butter – 40 g;
  • water – 300 ml;
  • sugar – 10 g;
  • salt, bay leaf, pepper – to taste.

How to cook:

  1. Separately, fry the flour in a frying pan until golden brown in a small amount of oil.
  2. While frying, dilute the tomato paste with water in a separate container and stir.
  3. Pour the diluted paste into the pan. Add flour, sugar and remaining ingredients (except bay leaf).
  4. Boil until thickened, stirring constantly.
  5. Turn off the heat and add the bay leaf. Cover the pan with a lid and leave for an hour for the gravy to infuse.

Instead of paste, you can use tomato ketchup. But to dilute it you will need less water – from 150 to 200 ml will be enough.

For cutlets

To make a wheat flour gravy that goes with the cutlets, you need to use onions. The resulting sauce will go well with minced meat dishes.

We will need:

  • onions – 1 pc. (or half if the head is large);
  • tomato paste – 70 g;
  • flour – 30 g;
  • water (boiled) – 200 ml;
  • salt and spices – to taste.

Step by step recipe:

  1. Fry finely chopped onion in the pan where the cutlets were cooked.
  2. When the onion turns golden, add flour, tomato paste and water at the same time. If you want, fry the flour for the gravy separately, but this is not necessary for this recipe.
  3. Mix all ingredients well.
  4. Add salt and any spices you like. For example, basil and herbs de Provence work well.
  5. When the sauce boils, reduce the heat to low. Boil for another 10 minutes.

This gravy for meat with flour goes well not only with cutlets. Any dishes acquire a special taste with it, but the gravy is just perfect for meat.

Made from flour and pork

Rice with meat gravy

If pasta is used as a side dish, this is an excellent reason to make gravy from flour with meat. You need to add flour to the gravy for this recipe in a common frying pan – there is no need to fry it separately.

Ingredients:

  • pork – 300 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • tomato paste – 30 g;
  • flour – 30 g;
  • garlic – 2 cloves;
  • oil – for frying;
  • water – as much as needed;
  • salt – to taste.

Recipe:

  1. Chop the meat as finely as possible. It is more convenient to do this when the pork is dry – so after washing it should be dried with paper napkins.
  2. Fry the meat until half cooked. There is no need to salt it.
  3. While the pork is roasting, chop the onion and coarsely grate the carrot.
  4. Add vegetables to the browned meat. Fry for about 3 minutes.
  5. Add flour to the pan. Mix thoroughly and fry for another 3 minutes.
  6. Pour in enough water to completely cover all the ingredients of the gravy. Along with the water, add finely chopped garlic, salt and tomato paste. You can use other spices to suit your taste.
  7. Cover the pan with a lid and simmer for 10 to 15 minutes.

Meat gravy can be consumed immediately – it is not necessary to put it in the refrigerator to infuse. It will already be thick enough. As a sauce for rice, it just couldn’t be better!

Like in the canteen

The recipe for table gravy with flour is familiar to many people from school (or even from kindergarten). The secret to this delicious sauce is using milk and meat broth instead of plain water.

Once you have all the ingredients, it’s very easy to make a cafeteria-style flour gravy.

Composition:

  • milk – 250 ml;
  • chicken broth – 250 g;
  • butter – 60 g;
  • flour – 45 g;
  • ground black pepper – to taste.

Cooking process:

  1. Melt butter in a saucepan.
  2. Add wheat flour at the moment when the butter becomes completely liquid. Stir and fry for 2 minutes.
  3. Add milk and chicken broth at the same time. It can be prepared from a regular cube – the taste of the gravy will still be excellent.
  4. Add black pepper. It is recommended because it goes very well with the milky flavor of the sauce. But you can use any spices you want.
  5. Boil the gravy until smooth. It is necessary to stir constantly so that the milk does not burn.

You can add originality to this sauce by using onions and carrots. But the classic table recipe does not use vegetables. You can also replace milk with sour cream.

Cheese sauce with flour for pasta

Pasta with gravy is one of those dishes that almost everyone likes. And it turns out especially tasty if cheese is used in the sauce.

You can make a sauce for pasta using any type of cheese to your liking, although many people prefer Parmesan.

Composition:

  • cream (best 15% fat) – 250 ml;
  • hard cheese – 100 g;
  • flour – 20 g;
  • garlic – 3 cloves;
  • salt and spices – to taste.

How to do:

  1. Heat the cream in a saucepan (but do not bring to a boil).
  2. Add flour to the cream. Mix thoroughly to prevent lumps from appearing.
  3. Turn the heat down to low. Add salt and any spices to taste. In particular, dried basil goes very well with cream cheese sauce.
  4. Bring the mixture to a boil, stirring constantly.
  5. Add cheese and garlic chopped on a medium grater.
  6. Boil until smooth.
  7. Remove the saucepan from the heat, cover with a lid and leave for an hour and a half.

You can make gravy for pasta products with milk instead of cream. But then you will have to add more flour – about 50 g to make the sauce thicker.

But it can already be used as dip sauce, for example  for French fries .

Onion

Onions are added to many gravy recipes for main courses. But there is also a special type of onion gravy with wine – delicate and refined. That’s what we’ll consider.

Composition:

  • onions – 250 g;
  • raisins – 100 g (more is possible if desired);
  • white wine (preferably semi-dry) – 100 ml;
  • water – 50 ml;
  • butter – 120 g;
  • lemon juice – 50 ml;
  • flour – 40 g;
  • sugar – to taste;
  • salt, ground pepper, cloves – to taste.

Recipe:

  1. Melt butter in a saucepan.
  2. When it is browned, add flour water (mix in advance). Stir and simmer until thickened.
  3. Add finely chopped onion and spices. Cloves go well with this gravy.
  4. Bring the sauce to a boil.
  5. Remove from heat and strain through a sieve to remove the onion (it has already given off its flavor and is not needed in the gravy) and cloves.
  6. Put the mixture back on the fire. Pour in lemon juice and wine. Add raisins and balance the taste with a little sugar.
  7. Remove from heat when it boils. Infuse a little in a saucepan covered with a lid.

This gravy recipe for main courses goes well with meat and fish. But it also goes well with pasta and vegetables.

Smetannaya

You can make sour cream sauce from flour with plain water, but it works best with vegetable broth. You can also add cream to the sauce instead of butter – it will turn out just as good.

Composition:

  • cream – 150 ml;
  • vegetable broth – 400 ml;
  • onion – 80 g;
  • butter – 40 g;
  • flour – 10 g;
  • salt and spices – to taste.

Step by step recipe:

  1. Melt the butter in a saucepan.
  2. Add flour and simmer until transparent, stirring constantly.
  3. Pour in the vegetable broth (or water) and mix well.
  4. Bring the mixture to a boil and cook for 10 to 13 minutes.
  5. While the gravy is cooking, fry finely chopped onion in a separate pan.
  6. Add sautéed onions and sour cream to the sauce. Stir and immediately remove from heat.

This creamy sauce for shrimp will suit almost any side dish. For example, serve it as gravy for country-style potatoes.

To buckwheat

Buckwheat porridge with gravy is a popular and everyone’s favorite dish. The simple sauce is perfect for buckwheat. But it will be much tastier if you prepare the gravy with the addition of sausages – it goes with buckwheat just perfectly.

Composition:

  • sausages – 200 g;
  • flour – 150 g;
  • onion – 70 g;
  • tomato paste – 70 g;
  • water – as much as needed;
  • vegetable oil – for frying;
  • salt and spices – to taste.

How to do:

  1. Cut the sausages into slices. Finely chop the onion.
  2. Fry together in a deep frying pan, large enough to accommodate all the cooked buckwheat, until the onion becomes transparent.
  3. Add tomato paste (or ketchup) to the sausages. There is no need to dilute the paste with water first.
  4. Fry everything together for no longer than 2 minutes.
  5. Add to the pan and fry the flour for future gravy for another 2 to 3 minutes.
  6. Pour in water until it covers all the ingredients by about 3 cm.
  7. Pour the boiled buckwheat directly into the water, add salt and spices. Stir and simmer for 5 minutes.

This sausage gravy for mashed potatoes will go just as well as with buckwheat.

With chicken breast

Since the basis of this recipe is chicken, it can be prepared without mushrooms. But with them the taste is more varied.

Composition:

  • chicken breast fillet – 2 pcs.;
  • onion – 1 pc.;
  • champignons – 300 g;
  • flour – 2 tbsp. L.;
  • butter – 50 g;
  • chicken broth – 100 ml;
  • spices – to taste.

Recipe:

  1. Chop raw chicken into small pieces. Fry the chicken in butter until half cooked.
  2. Slice the mushrooms (or finely chop them, if desired). Chop the onion too.
  3. Add mushrooms and onions to chicken. Fry until done.
  4. Add flour to thicken the gravy. To stir thoroughly.
  5. Pour in broth and simmer for 20 minutes.

This hearty gravy can be added to any side dish, and can also be eaten as an independent dish. In the latter case, you can also add hard cheese. If desired chicken-mushroom sauce can be eaten simply with bread.

Mushroom

To prepare such a gravy, it is better to use forest mushrooms.  forest sauce is a separate delicacy. But in the absence of wild ones, you can also take store-bought champignons or oyster mushrooms.

Composition:

  • wild mushrooms – 400 g;
  • onion – 100 g;
  • cream (20% fat) – 200 ml;
  • butter – 70 g;
  • flour – 1 tbsp. L.;
  • salt, ground pepper, spices – to taste.

Recipe:

  1. Boil the mushrooms until half cooked.
  2. Cut into thin slices. Transfer to a frying pan and fry until golden brown.
  3. Finely chop the onion. Add to the mushrooms, add salt and continue frying until the onion is transparent.
  4. Make the creamy flour mixture. Pour it into the pan with the mushrooms.
  5. Cook until it boils.
  6. Turn off the heat, cover the pan and leave for an hour to allow the sauce to thicken.

Mushroom sauce can be “modified” at your discretion. For example, garlic and herbs go well with gravy, and you can also add carrots.

If you take champignons, by the way, it’s better to take royal ones; they are more flavorful, then you don’t need to boil them. And it’s better to start frying with onions, and then add champignons to it.

Ссылка на основную публикацию