How to cook the gravy to the mashed potatoes

Vegetable puree sauce to

If you are fasting, milk can be replaced with vegetable broth.

Ingredients:

1 tomato

1 bell pepper

1 carrot

1 onion

300 ml of 2, 5% milk

1 tbsp. spoon flour

salt

vegetable oil

How to cook vegetable gravy to the mashed potatoes:

1. parboiled tomato and remove the skin. Peel carrots and onion. Cut bell peppers lengthwise and remove the core.
2. It is all finely chop or grate. Heat in a deep frying pan or saucepan, vegetable oil, onion sauté until transparent for 3 minutes, add to it the remaining vegetables and cook, stirring spatula for 2-3 minutes.
3. Close the bowl with a lid, reduce heat to low and simmer 15 minutes gravy. Stir in the flour and to heat the milk.
4. Salt dish to taste, let it boil and set aside a few minutes.

Liver gravy to the mashed

It goes well with potatoes.

Ingredients:

200 g of chicken liver

100 ml of broth or water

1 onion

1 small beet

1 h. Spoon flour

10 g butter

vegetable oil

1/2 h. Spoon fragrant pepper salt

How to cook liver gravy to the mashed potatoes:

1. Rinse the liver, remove the tough veins and chop into small pieces byproduct. Release the bulb from the peel and finely chop.
2. Pour a little vegetable oil in a frying pan, toss well brusochek butter, melt and sauté the onion.
3. Put to him the liver, fry with constant stirring until it acquires a lighter shade.
4. gravy admixed with the finely grated beets, flour and liquid (broth, water). Pepper dish and podsolite.

Gravy with meat or poultry

Ingredients:

400 grams of meat (pork, beef, veal, lamb) or fillets of poultry (turkey, chicken)

1 carrot

300 ml of tomato juice

2 tbsp. spoons 20% cream

2 garlic cloves

3/4 h. Tablespoons of Provence herbs

salt

vegetable oil

How to cook the gravy from the meat or poultry:

1. Wash the meat or poultry, cut and turn the grinder. Fry until soft grated carrots, mix with minced meat and cook it 5 minutes over moderate heat, stirring to not burnt.
2. Use the pan tomato juice and sour cream. Spice gravy pressure garlic, Provence herbs, salt, boil and simmer over a low heat for 3 minutes.

The fragrant sauce of dried mushrooms

Tasty dish for any time of year.

Ingredients:

60 g of dry white fungi

200 ml of 20% cream misfit

1 onion

2 tbsp. tablespoons flour

1/3 h. tablespoons black pepper and nutmeg

salt

20 g butter

How to cook flavored gravy of dried mushrooms:

1. Fill mushrooms with boiling water and leave for 30 minutes, then boil in the infusion, fold in a colander, cool and chop.
2. to clean the bulb from the "jacket", chop and fry in melted butter until golden brown.
3. Put the mushrooms in a bowl and then for 3-4 minutes. Put the pan on the burner and ignited a nearby flour until light brown.
4. to Pour cream and sauce Stir quickly to avoid lumps formed. Add the fried mushroom, spices and salt.