How to cook mince and gravy. Ground chicken sauce for pasta

Despite the fact that potatoes appeared in Europe relatively recently, and were only brought to Russia by Peter the Great, it is difficult to imagine a real table without this product. Nowadays it is prepared in a large number of variants: fried, boiled, but everyone especially loves mashed potatoes.

However, eating it “naked” quickly becomes boring. That is why a large variety of gravies began to appear that easily enrich this incredible side dish. Properly prepared gravy can easily make even the simplest dish incredibly tasty. From this article you will learn how you can prepare various gravies from a wide variety of ingredients.

Gravy for pork puree with sour cream

This version of the gravy is relatively universal, so it can easily be added not only to mashed potatoes, but also to other side dishes. Unfortunately, this recipe is used very rarely. However, when cooked correctly, it makes an incredible addition to potatoes.

Recipe for gravy with pork meat for puree step by step:

1. The pork should be cut into small pieces. Place them in a frying pan that has been heated with vegetable oil and fry a little. When the meat changes color, add water to the pan and wait until it boils;
2. Add flour, salt and spices (nutmeg, cloves, pepper and bay leaf are great). Mix everything well and wait until the pork is completely cooked;
3. After this, pour in the sour cream and reduce the heat on the stove. During this time, chop the onion, lightly saute it and add to the meat. After this, cool the gravy slightly and add the garlic. If desired, you can add some fresh herbs for freshness.

Gravy with beef and mushrooms

This type of gravy is incredibly filling, so together with mashed potatoes it will be an excellent option for a lunch dish. Of course, such food will be quite high in calories, so many women will refuse it. However, men have little interest in this, so for them this gravy will seem incredibly tasty.

• beef – 500 g;
• onion – ½ pcs.;
• carrots – 100 g;
• sweet red pepper – ½ piece;
• green pepper – ½ piece;
• champignons – 200 g;
• tomatoes – 1 pc.;
• tomato sauce – ½ cup;
• water – 1 cup;
• salt, pepper and bay leaf.

Cooking time: about 45 minutes.

Calorie content: 189 Kcal.

1. Cut the beef into fairly small pieces. The onion should also be chopped. Grate the carrots, and cut both types of pepper into cubes;
2. Pour oil into a frying pan and put it on fire. When it's hot, add the beef. Wait until the meat begins to ooze. Leave it to cook for about twenty minutes;
3. Cut the champignons and tomatoes into cubes. During this time the meat will be half cooked. After this, add carrots, peppers and onions. Season and stir well. After this, the pan should be covered with a lid. Simmer for 5 minutes, then add champignons and tomatoes. Add tomato sauce and mix everything again;
4. The next step is to add water. Add bay leaf and simmer for another 5 minutes, covered. After this, the gravy will be ready.

Tomato sauce with minced meat

This gravy will easily add additional flavor nuances to mashed potatoes, which will make this side dish very refined and satisfying. Don't skimp on fresh herbs and spices to keep the gravy spicy and interesting.

• minced pork – 250 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 1 clove;
• tomato paste - 2 tables. l.;
• salt, pepper and basil.

Cooking time: half an hour.

Calorie content: 170 Kcal.

Tomato sauce from minced meat for puree is prepared as follows:

1. Cut the onions into small cubes and grate the carrots on a coarse grater. After this, heat the frying pan and pour a small amount of oil into it. Fry the onion on it until golden brown;
2. After this, add the grated carrots and also fry along with the onions. Now it's time for minced meat (pork can be replaced with beef or chicken). Season everything well. Cover the pan with a lid and stir;
3. During this time, you should cut the selected greens. Also at this stage, prepare the garlic by running it through a press;
4. When the minced meat is cooked, add tomato paste to it and mix everything well. If you want to make the gravy a little thinner, add a little boiled water. Add garlic;
5. Stir everything and add fresh herbs. Sprinkle with a little basil for an Italian touch and cook for a couple more minutes. After this, the dish will be ready.

Creamy gravy with chicken

This simplest gravy has an incredibly delicate taste. At the same time, even the most inexperienced cook who has never even picked up a knife can cook it.

• chicken fillet – 300 g;
• carrots – 100 g;
• onion – ½ pcs.;
• cream – ½ cup;
• water – 100 ml;
• flour - 1 table. l.;
• fresh herbs - a small bunch;
• salt and spices: turmeric, paprika, pepper.

Cooking time: 1 hour.

Calorie content: 176 Kcal.

How to make creamy chicken gravy for mashed potatoes:

Liver gravy

If you like offal, then meat can be replaced with wonderful liver. Moreover, such a dish will have a huge amount of various useful substances and vitamins, so in addition to a delicious lunch, you will also receive benefits for the body.

• beef liver – 300 g;
• onion – ½ pcs.;
• carrots – ½ pcs.;
• water – ¾ cup;
• vegetable oil - 1 table. l.;
• flour - 3 table. l.;
• salt and spices.

Cooking time: 1 hour.

Calorie content: 82 Kcal.

How to prepare liver gravy for puree:

1. Cut the liver into fairly small pieces. After this, prepare the vegetables: also chop the onion quite finely, and grate the carrots;
2. The liver should be rolled in flour before cooking. Heat the frying pan and add the liver. Fry it over very high heat and transfer to a separate pan. After this, fry the vegetables;
3. Take a pan with the liver and put the onions and carrots into it. Season everything and fill with water. Let everything simmer until the gravy begins to thicken. When the gravy is ready, remove everything from the heat.

Pumpkin sauce for mashed potatoes with cutlets

If you have excellent cutlets for dinner, then meat gravy will be clearly superfluous here. That is why those made from vegetables are a good substitute, because they will add lightness to the dish.

• pumpkin pulp – 300 g;
• onion – 2 pcs;
• cream – 1 cup;
• garlic – 2 cloves;
• greens - a bunch.

Cooking time: 20 minutes.

Calorie content: 58 Kcal.

Vegetable gravy for mashed potatoes with cutlets is prepared as follows:

1. Place the pumpkin pulp in a blender and puree it. If it is not there, then simply use a grater and squeeze out the juice. After this, chop the onion into small pieces;
2. Heat the cream slightly and add the onion. Cook everything for about eight minutes, then strain through a sieve. Mix pumpkin puree with cream, then add crushed garlic. The greens should also be thoroughly ground, after which they can be added to the puree.

Before adding meat for gravy, it will be advisable to marinate it. This will not only help make it softer, but will also give it more flavor.

Be sure to add flour to the gravy. However, before adding it, you need to fry it a little in oil. This will help avoid lumps.

Be sure to try preparing an original gravy for mashed potatoes to diversify your regular diet. This is not difficult to do, but even simple mashed potatoes with it will become a masterpiece.

Minced meat gravy with sour cream

Delicious minced meat gravy in sour cream

A simple homemade minced meat dish that makes a quick and tasty dinner, it is very easy to prepare, everything will take no more than 30 minutes.

Meat gravy is prepared from the simplest ingredients; anyone can handle it, regardless of culinary experience, and the taste will delight you with warm memories from childhood.

Compound

• Minced meat (pork + beef, beef or even chicken) – 400 grams;
• 1 large onion or 2 medium ones;
• Vegetable oil for frying;
• Wheat flour - 2 tablespoons;
• A bunch of fresh dill;
• Sour cream 20% – 200 g;
• Spices to taste (sea salt, a mixture of five peppers or lemon pepper, seasoning for minced meat)

These simple ingredients make a delicious gravy!

How to cook

• Onion cut into cubes, dill– chop finely.
• Ground meat fry in a frying pan in vegetable or sunflower oil until light golden brown (5-8 minutes over high heat), not forgetting to salt and pepper it. I also add seasoning to the minced meat.. At the end, add the onion to the pan and fry for another 2 minutes (the onion should be slightly damp).

Frying minced meat for gravy - add onion!

• Now it's time to add 2 tablespoons to the minced meat flour, mix everything well and give just a minute for the minced meat to set with the flour. Add a glass or one and a half (depending on the size of the pan) boiling water or hot water, stir. Reduce the heat to low and simmer the minced meat without a lid on the stove for 5 minutes.

Simmer the gravy on the stove, waiting for it to thicken

• As soon as you notice that the water with minced meat and onions has thickened and acquired the consistency of a sauce, add chopped dill and sour cream. Mix everything and keep on fire for literally 2-3 minutes.

Just like that, our meat gravy is ready!

What to serve with meat gravy

An excellent combination of gravy with mashed potatoes or boiled potatoes.

Mince gravy is very good with mashed potatoes!

It’s very tasty served on top of buckwheat.

Even with boiled pasta, the meat gravy will be enjoyed with pleasure. In general, this is a very versatile dish, it goes with everything and over time the gravy only becomes tastier, with a richer taste.

In the process of preparing meat gravy, you are unlikely to have any questions or difficulties. The taste of this dish can be complicated by adding, when frying the minced meat, not only onions, but also finely chopped fresh champignons, or carrots, even finely chopped pickled cucumbers are suitable - purely for everyone.

The taste of the meat gravy is very delicate and creamy, but if you don’t like sour cream, then you can exclude it from the recipe altogether, just add a little more boiling water and watch the consistency of the gravy so that it doesn’t turn out too thick.

Enjoy your meal!

Other delicious dishes with minced meat

Minced meat and Hawaiian mixture stew(frozen vegetables)

And here’s how Sergei Shugaley prepared his meat gravy with pasta using this recipe! What a fine fellow!

Boiled spaghetti with meat, vegetable or tomato addition is the simplest and fastest thing you can imagine in cooking. The dish came to us from distant Italy and, like pizza, took one of the main places on our table.

Moreover, these masterpieces appealed to all age categories. They like long, thin pasta that they can eat by simply sucking it in and getting a positive experience.

For this dish you will need a simple set of products: spaghetti (preferably hard varieties), minced meat made with your own hands (ideally, you can also buy it), various sauces, mushrooms.

Traditional recipe for spaghetti with minced meat

It is better to use a mixture of meats in this dish. This way the taste will be richer and juicier. Traditionally it consists of tomatoes or tomato sauce with fried vegetables.

We wash all the meat and dry it with a towel. We cut it into pieces, cutting off the film and veins along the way. Grind twice in an electric meat grinder. Add salt and spices, mix thoroughly and fry in oil until cooked.

We clean the vegetables and chop them into half rings with a fillet knife. Fry in olive oil in a separate frying pan. Place the tomatoes in a bowl, pour boiling water over them and remove the skin. Chop into pieces into a blender bowl and puree with an immersion attachment. Transfer to vegetables and simmer all the dressing.

Dip the spaghetti into boiling salted water without breaking it, let it soften and sink completely. Boil according to instructions. This usually takes ten to fifteen minutes.

Combine the minced meat and tomato-vegetable frying, mix well and cook for five minutes. Drain the spaghetti in a colander until the water drains well. Transfer to a deep dish, place minced meat with vegetables on top in the center. There is no need to additionally grease the spaghetti with oil; it will be well soaked in the meat filling.

How to cook spaghetti Bolognese with minced meat

The classic recipe for this dish will require more than one hour of time and many different ingredients that we may not even be able to find right away. Therefore, cooks came up with a lighter version.

Components:

• Spaghetti – 500 g;
• Onion – 1 pc.;
• Celery – 1 pc.;
• Carrots – 1 pc.;
• Olive oil – 4 tbsp. l.;
• Garlic – 2 cloves;
• Dry red wine – 1 glass;
• Minced meat – 400 g;
• Oregano – 0.5 tsp;
• Salt, black pepper - to taste;
• Parmesan – 100 g;
• Tomato – 3 pcs.

Cooking time: 55 minutes.

Calorie content: 280 Kcal/100 g.

Pour oil into a saucepan, add minced meat, sprinkle with salt and spices, and fry until tender.

In a separate pan, fry chopped carrots, celery and onions. Ideally, it is better to grate them. When the vegetables are fried, add coarsely chopped garlic.

We combine the roasted vegetables and minced meat together, pour the mixture with wine and, covering it tightly with a lid, simmer for ten minutes.

Chop the basil and fry it in olive oil; if you can’t find fresh, you can use dried. Add oregano, pepper and cook for five minutes. The sauce is ready.

Boil spaghetti in salted boiling water. Place on a sieve and rinse twice with boiling water to prevent them from sticking together. Pour it onto a large deep dish, make a depression in the center, lay out the minced meat, pour the prepared sauce on top and crush it with grated cheese.

Hearty spaghetti with meat and tomato paste

This dish is one of the quick and budget-friendly ones, since pasta is not a very expensive product, and a piece of minced meat or meat can always be found in the freezer. Instead of tomatoes, which are quite expensive during winter, you can use tomato paste.

Components:

• Spaghetti – 400 g;
• Tomato paste – 200 ml;
• Butter – 60 g;
• Salt, pepper - to taste;
• Large onion – 1 pc.;
• Mixed minced meat – 600 g;
• Vegetable oil - for frying;
• Broth or water – 0.5 cups;
• Basil, parsley – a bunch.

Cooking time: hour.

Calorie content: 245 Kcal/100 g.

We spread the minced meat to fry in vegetable oil, after five minutes add broth and add spices. Mix everything and simmer for fifteen minutes, stirring occasionally so that it does not burn and cooks evenly.

Melt the butter in a small frying pan, add tomato paste, if you have a tomato, chop it and add it to the sauce. Chop fresh herbs and add to the tomato.

Mix the minced meat with the sauce and mix thoroughly. Boil the spaghetti until half cooked, turn off the gas and leave in the water for five minutes. Then drain into a colander and rinse with hot water. Place the spaghetti on plates and add minced meat and tomato sauce on top.

Spaghetti with minced meat and vegetables in a slow cooker

You can prepare this dish using almost any ingredients you have on hand. Ground meat and pasta go well with most vegetables.

Components:

• Spaghetti – 250 g;
• Patisson – 2 pcs.;
• Eggplant – 2 pcs.;
• Onion – 2 pcs.;
• Carrots – 1 pc.;
• Tomato – 3 pcs.;
• Tomato sauce – 3 tbsp. l.;
• Sweet pepper – 2 pcs.;
• Salt, spices - to taste;
• Any fresh greens – a bunch;
• Sunflower oil – 3 tbsp. l;
• Minced pork and turkey – 450 g;
• Water – 1 l.

Cooking time: one and a half hours.

Calorie content: 250 Kcal/100 g.

Wash all vegetables well. Peel the skins of squash, onions, eggplants and carrots. Rinse again. Cut the melons into cubes, carrots into strips, and onions into half rings. Cut out the core of the pepper, clean out the seeds and cut into bars. Pour boiling water over the tomatoes, remove the skins and grind them in a blender or put them through an electric meat grinder.

We activate the electrical appliance for the frying function. Pour in unrefined oil and cook the minced meat in a special bowl.

First fry the melons in a deep saucepan. As soon as the moisture has evaporated, add the carrots and onions, then the peppers and cook for fifteen minutes, add salt, crush with seasonings and pour in tomato pulp. Simmer under the lid for five minutes.

To the unit, add spaghetti, broken in half, to the minced meat, fill it with hot water, and put vegetable stew on top. Cover the bowl, switch to simmering and cook the dish for forty minutes. At the end, mix and sprinkle with herbs.

Minced pasta for spaghetti in the oven

This dish is wildly popular in modern restaurants. It is tasty, satisfying, specific and not boring. But not everyone can afford to visit restaurants often to enjoy themselves. It’s easy enough to prepare it in your home kitchen and feed the whole family at once.

Components:

• Pasta – 600 g;
• Chicken breast – 550 g;
• Veal tenderloin – 400 g;
• Cheese – 250 g;
• Paprika – 1 pc.;
• Onion – 1 pc.;
• Garlic – 3 cloves;
• Eggs – 3 pcs.;
• Cilantro - a bunch;
• Olive oil – 2 tbsp. l.

Cooking time: 40 minutes.

Calorie content: 275 Kcal/100 g.

We wash the meat and cut it into pieces with a fillet knife, so that it is convenient to place it in the funnel of an electric meat grinder, and twist it into minced meat along with the garlic. Sauté chopped onion and paprika in olive oil.

Boil the pasta until half cooked and immediately drain the water to prevent porridge from forming. Let them be a bit firm and cook through the cooking process. Lightly fry the minced meat in a frying pan, add vegetables and ground tomato juice.

Place the pasta in a deep glass roasting pan and distribute the minced meat and vegetables on top. Turn on the thermostat to 195 °C. Beat the eggs in a small bowl, add cilantro, grated cheese and pour the dressing over the pasta. Let it cook for twenty-five minutes.

Cheese sauce for spaghetti with meat pate

Spaghetti is a flour product in the form of long thin tubes, they are very tasty and filling in themselves. They can be drizzled with oil and served immediately. But culinary masters have invented a real feast of taste in the form of various sauces that complement this dish.

Components:

• Cheese – 250 g;
• Flour – 2 l;
• Butter – 65 g;
• Milk – 200 ml;
• Pepper, salt - to taste.

Cooking time: twenty minutes.

Calorie content: 58 Kcal/100 g.

Melt the butter in a frying pan, gradually adding crushed flour, fry until brownish. Add pre-grated cheese and stir until the consistency resembles sour cream. Then add milk in batches. Add salt, pepper, and chopped herbs if desired. Those who like spiciness can add a little garlic or mustard.

Cooking secrets and tricks

1. When boiling spaghetti, it is recommended to pour a spoonful of olive oil into the water so that they do not stick together;
2. You can put finely chopped or twisted smoked meats into the minced meat;
3. To cook pasta al dente, boil it for six minutes and leave it in hot water for three;
4. It’s better not to mix spaghetti and minced meat with sauce into one mass, but place them on top. This way the dish will look more aesthetically pleasing;
5. To make the tomato sauce thicken faster, you can add cornstarch.

Bon appetit, our dear readers!

Ground meat. Use assorted minced meat - one that consists of different types of meat. It is preferable if the minced meat contains beef or veal - they add an extraordinary taste and aroma to the gravy.

Tomato paste. In the summer season, it is better to use fresh ones, having first removed the skin from them, and in winter they can be replaced with tomato paste.

Spices. For Bolognese sauce, fresh basil is a must, but you can experiment a little with spices and add your favorites.

Ingredients:

• minced meat – 700 grams.
• onions – 1-2 pieces
• vegetable oil for frying.
• tomato paste – 1 tbsp. spoon.
• wheat flour – 1 tbsp. spoon.
• salt, black pepper - to taste.
• Bay leaf.
• garlic – 1-2 cloves (optional).
• water – 1-2 cups (depending on the desired thickness of the sauce).

Minced meat gravy recipe photo:

To prepare the gravy, it is better to take a deep saucepan or a frying pan with a thick bottom. So, peel the onion and cut into small cubes. Pass the garlic through a press or finely chop it with a knife. Fry all the vegetables in a frying pan in the required amount of vegetable oil.

As soon as the onions and garlic have become soft, put the minced meat in the pan.

It should be defrosted in advance. Using a wooden spatula, stir the contents of the saucepan well and mix the vegetables and meat.

At this stage, you need to reduce the heat, cover the container with the gravy lid and simmer everything for 15-18 minutes.

From time to time, mix the minced meat with onions and carefully break up the lumps of meat so that the sauce becomes as homogeneous as possible.

The minced meat has lightened and changed color - it’s time to add tomato paste, season with salt and pepper, and bay leaf. There should be no liquid in the pan (it should evaporate), so fry the minced meat with tomato paste a little - the unpleasant sourness will go away and the gravy will be tasty.

Pour boiling water and taste.

The sauce or gravy should be homogeneous - this is their beauty and taste. As soon as the gravy best suits your taste, you need to close the container with a lid and let the sauce simmer on low heat for another 15 minutes.