Gravy For Cutlets Like In The Dining Room - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59

Who does not remember the gravy that was served in our Soviet canteens for meat dishes! I still cook it at home, do you?

Ingredients

Bulb onions - 1 pc.

Carrots - 1 pc.

Tomato paste - 1 tablespoon

Meat broth - 200 ml

Sour cream - 2 tbsp.

Spices to taste

Vegetable oil - 2 tablespoons

Flour - 1 tbsp.

• 86 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Gravy for cutlets as in the canteen for me personally is a memory of student canteens, in which we always watered the cutlet with gravy, sometimes based on sour cream, sometimes based on tomato. Now I know that making this gravy is very easy, but then it was good luck for us if the cook pours two ladles of gravy into your serving!

I propose to cook today with me a sauce for cutlets based on tomato paste and sour cream.

All products are in front of you. Let's get started!

Peel the carrots and rub on a medium grater. Peel the onion and cut into small cubes.

Pour the oil into the pan and heat it up. First spread the onion and fry it for 3-4 minutes, then add the carrots to the onion and simmer the vegetables for another 10 minutes.

Now pour in the meat broth.

IMPORTANT ! If you have just cooked cutlets, and there are pieces of caramelized meat in oil at the bottom of the pan, add 100 ml of water and simmer for a minute or two, scrubbing everything from the bottom. The resulting broth can be used to make gravy.

Now add tomato paste or tomato puree.

We spread the sour cream. Salt and pepper the gravy.

IMPORTANT: if your broth was salty, then you do not need to add salt to the gravy.

Simmer the gravy for another 20 minutes, until the vegetables are completely boiled. Then add the flour to the gravy and simmer for another 2-3 minutes, stirring to make the gravy thicken.

IMPORTANT: if you remember, in Soviet canteens this gravy was very liquid and very homogeneous. Perhaps the chefs generously diluted it with water so that "there was enough for everyone." I don't know for sure, but I love this gravy with a thick consistency. You can, if you wish, even punch it in a blender.

The sauce for cutlets is ready as in the dining room! We pour it on our cutlets and call the family to the table!

Enjoy your meal!

Other gravy recipes

Gravy for cutlets

• Chicken sauce
• Minced meat sauce
• Liver gravy