How to make gravy from flour correctly. Tomato sauce with flour

Description

Tomato sauce
is one of the most versatile and widespread in the world.
This is because such a sauce made from ripe tomatoes goes well with absolutely any dishes and complements them perfectly. After all, you must admit that ordinary fried meat sounds dry, but you just have to add “with tomato sauce” and the dish immediately takes on new shades, you want to try it. A step-by-step recipe for preparing rich tomato sauce with the addition of flour and pepper is presented below with photos and detailed instructions. You can easily find all the ingredients for such a simple sauce in any supermarket.
Tomato sauce is prepared at home in several stages and it won’t take you much time. You can use ready-made tomato paste or prepare your own puree from ripe, juicy tomatoes.

We will also add hot peppers and garlic to our homemade sauce, which will emphasize and make its taste more expressive. Have you ever tried fried potatoes with homemade tomato sauce? And the meatballs in juicy tomato sauce? The taste is simply unforgettable, so let's start preparing the sauce immediately and you will learn how real tomato sauce is created.

Cooking steps

Heat a frying pan with the specified amount of vegetable oil, add chopped onions, sauté and cook until golden brown and soft.

Instead of tomato sauce, you can also use tomato paste. Place the selected ingredient in the frying pan with the onion, add a teaspoon of sugar and salt to taste. Mix all the contents of the pan and simmer for 15 minutes.

Peel the garlic cloves and finely chop them with a knife or in a blender. Pour the garlic into the sauce, add one bay leaf and chopped hot pepper. If spicy is not your taste, then replace the hot pepper with regular bell pepper.

We dilute the flour in the specified amount of water very quickly so that we do not form flour lumps.

Carefully pour the previously obtained mixture into the frying pan, stir and simmer for 5 minutes until cooked.

Pour the prepared gravy into a special gravy boat and serve it hot or cold. The flour and tomato paste sauce is ready.

Bon appetit!

Recipe 12: Beef Gravy

Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes. Half a kilo of beef pulp; 1-2 pcs. Luke; 2 tablespoons flour; 15 ml tomato paste; A spoon of vegetable oil; 350-400 ml of water. Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.

Cooking steps

Prepare the necessary ingredients. Peel the onion and cut into small cubes.

Place butter and vegetable oil in a saucepan or small saucepan with a thick bottom. Add chopped onion.

Fry the onion over medium heat, stirring, until golden brown (about 3-4 minutes), then add tomato paste.

Pour in water, stir, bring to a boil and cook over low heat for 5 minutes.

Then add salt, sugar, ground black pepper and Italian herbs (spices can be adjusted to your taste, making the sauce hotter or spicy), mix. Boil for a couple more minutes and the tomato paste sauce is ready. Pour into a gravy boat and serve. Delicious tomato paste sauce is a great addition to pasta.

Catch the recipe for a very simple and quick tomato gravy

. It’s not prepared exactly according to the canons, but it’s easier and more convenient for me to do it this way. You never know, maybe someone else will find it useful.

For me this is the perfect gravy for...

Everything is elementary and with a minimum of products. And it couldn't be simpler. But this simple gravy

It will be an excellent addition to cutlets, and to simple vegetables and buckwheat during Lent. I estimate the amount of ingredients by eye; I’ve never been able to weigh them. Moreover, the main thing here is approximate proportions. I doubt that it will fail; I have been preparing this gravy since childhood.

For 1 pan (about 4-6 servings):

1 medium onion
1 medium carrot
1.5 tbsp. tomato paste
1.5 tbsp. flour
about 1/2 cup hot water
salt, ground black pepper to taste
a little greenery if desired
spices as desired
vegetable oil

Onions and carrots need to be finely chopped. Either in straws like mine, or in small cubes.

Heat a frying pan with oil and fry the onions and carrots until golden brown and soft.

When the vegetables are ready, add flour and stir quickly.

Add tomato paste and stir again.

Add a little water and stir. And, stirring constantly, pour in the remaining water little by little.

More water equals thinner gravy, less water equals thicker gravy

.
But if there is a lot of water, just continue cooking the gravy over medium heat, stirring, until the desired consistency. Excess liquid will evaporate. And if there is not enough water, just add it to the desired consistency and bring to a boil. thing about this gravy
is that it cannot be spoiled; the most important thing is to heat it up and bring it to a boil after adding water. And you control the density yourself.

So after adding water the gravy

Heat over medium heat and bring to a boil. You can boil it if you want, it will then just evaporate. Add salt and pepper to taste, stir and remove from heat.

Now you can add the chopped herbs and mix.

That's it, you can serve it with whatever you want.

If you stir the gravy thoroughly when adding flour and thereafter, you will not have any lumps. But if suddenly they appear, stir the gravy a little with a whisk.
It’s better to add hot water, but if you forgot about it, then you don’t need to grab your head and urgently put on the kettle. Add cold water (I feel like some people will anathema me for this advice, but I don’t care). It's not a crime. Bring the gravy with cold water to a boil and to the desired consistency and that’s it.

Bon appetit!

Tomato paste sauce goes well with fish and meat dishes. To ensure perfect taste and consistency, cook the gravy over low heat, stirring constantly with a wooden spatula.

Ingredients

Tomato paste 4 tbsp. Wheat flour 3 tbsp. Garlic 2 cloves Onion 1 piece(s) Water 1 cup.

Number of servings: 3
Cooking time: 25 minutes

Sausage sauce for pasta

The easiest way to make pasta sauce is with sausage. This supplement will appeal to children and adults. It is necessary to take high-quality boiled sausage; it is allowed to use meat products with bacon, tongue or lard.

What ingredients will be needed?

The simple sauce recipe consists of the following components:

200 g quality sausage;
1 onion head;
1 carrot root;
1 tbsp. l. wheat flour;
1 tsp. finely ground salt;
1 tsp. (more possible) mixture of peppers;
1 tbsp. l. concentrated tomato paste;
1 tbsp. l. frying oil;
200 ml chicken broth;
1 laurel leaf.

Step-by-step cooking process

Step-by-step method for preparing filling for sausage pasta:

Carrots and onions should be chopped into small pieces.
You need to heat the oil in a saucepan, fry the chopped vegetables in it for 2-3 minutes, then add the diced sausage to the onions and carrots.
After 2-3 minutes, you need to add flour, salt with spices and tomato paste to the pan.
You need to pour the broth into the saucepan, after which you need to lay out the bay leaf, covering the container with a lid.
The gravy should be simmered under a closed lid for 20 minutes, stirring.

What can I add?

You can enrich the recipe with any seasonal vegetables: chopped sweet peppers, slices of tender young zucchini and slices of chopped mushrooms.

Rules for serving sauce or seasoning pasta

Place a portion of pasta in a wide flat plate, forming a curl shape. It is better to place the sausage gravy in the center of the plate so that it does not spread. You can place sliced cherry tomatoes, herbs or cucumber slices on the edge of the treat.

How to make tomato paste gravy

This aromatic gravy can not only be served with main courses, but can also be used as a natural replacement for store-bought ketchup.

Fry finely chopped onion in a frying pan in oil. As soon as the onion turns golden, add the garlic, passed through a press, and fry the mixture for another minute.

Saute the flour in a saucepan until its color changes. Add onions, garlic and oil in which they were fried. Add tomato paste to the mixture and stir everything very quickly.

Heat the water and pour into the gravy.

Place the saucepan on the fire, bring to a boil and simmer for about 7 minutes, then add the spices and leave on the fire for another couple of minutes. Let the gravy brew for 10 minutes, after which you can serve it.

Recipe for gravy with tomato paste and sour cream

This dish goes well with cutlets. You will need:

sour cream 20% - 120 g;
tomato paste - 4 tbsp. l.;
water - 1 cup;
flour - 2 tbsp. l.;
salt;
greenery.

Fry the flour in a saucepan until yellowish. Carefully pour in the water and stir thoroughly - try not to form lumps. Add sour cream and tomato paste to the mixture. Mix everything quickly and cook for about 5 minutes.

Add salt, add chopped herbs and let it brew for a while.

Minced meat sauce with tomato paste

The simplest sauce with minced meat and tomato paste can be prepared in a hurry.

Minced chicken – 500 gr.;
Tomato paste – 2 tbsp;
Vegetable oil - 1 tbsp;
Onion – 1 pc.;
Garlic – 2 cloves;
Spices, salt, herbs - to taste.

Prepare the sauce with minced meat:

Peel and finely chop the onion.
Fry the onion in oil until golden.
Add meat, fry together for 5-7 minutes, stirring.
Add tomato paste, a couple of tablespoons of water and garlic (grid).
Simmer for 5-7 minutes.
Add salt, spices and herbs to your taste, simmer over low heat for another 3 minutes.

A delicious dressing with minced meat and tomato paste is ready!

"Like in a cafeteria"

For this recipe, you definitely need to take a strong meat broth. Required:

broth - 500 ml;
tomato paste - 2 tbsp. l.;
flour - 3 tbsp. l.;
25% sour cream - 3 tbsp. l.;
salt.

Divide the broth into 2 parts. One needs to be allowed to cool. Pour the flour into this container, whisking the broth with a mixer. Add sour cream and stir until smooth.

The other part of the liquid needs to be heated, dilute the tomato paste in it and boil a little. After this, gradually pour in the mixture with flour and sour cream, stirring constantly.

Place the saucepan on the heat and let the gravy simmer for about 5 minutes until it thickens. Add salt to taste.

For fish dishes, it is better to use water as a base, to which you can add lemon juice. You can also add carrots, mushrooms, or frozen vegetable mixtures fried with onions to the gravy. The taste can be enhanced with various suitable spices and seasonings.

Gravy or sauce enjoys well-deserved love; it emphasizes the exquisite taste of a variety of dishes, enhancing and placing accents. For example, in tandem with rice, it will add sharpness and piquancy to a simple side dish, and special juiciness to fried potatoes. The gravy also allows you to decorate the finished dish so that it looks more appetizing and evokes a pleasant aesthetic sensation. Flour in the gravy recipe is used to thicken the gravy.

Gravy with flour: basic recipe

So how do you make gravy from flour? To make a simple flour sauce you will need the following ingredients:

60 g sifted flour;
A piece of butter (50 g);
0.5 liters of broth (vegetable, meat), you can use hot water.

Cooking process

How to make gravy with flour? The step-by-step guide helps you quickly and easily bring the recipe to life.

Heat a frying pan on fire. It is better to use dishes with a thick bottom so that the sauce does not burn. Melt the butter, into which carefully add the sifted flour. Fry, stirring, until golden brown.
Pour liquid (broth, water) into the flour in small portions. Do not stop stirring to avoid the formation of lumps.
Season the thickening gravy with salt and pepper to taste. You can use any aromatic herbs and spices, dried and fresh herbs to give the sauce a piquant taste.
The gravy goes well with various dishes, especially well it emphasizes the taste of oven-baked fish and potatoes.

Gravy recipe with flour and tomato paste

The sauce made from flour and tomato paste has a delicate taste that complements meat, pasta and seafood dishes well. For spiciness, you can add garlic or spicy chili pepper to the sauce.

Tomato sauce with flour, the recipe for which we will consider below, is prepared from the following ingredients:

3 tbsp. tomato paste;
2 tbsp. sifted wheat flour;
70 g vegetable oil;
0.3 l hot water;
To taste – salt, pepper, paprika;
1 tsp Sahara.

Preparation

To prepare the gravy you will need a saucepan. It is best to use non-stick cookware with a thick bottom. Heat vegetable oil in a saucepan.
Carefully add tomato paste, which then stir slowly.
Add flour to a homogeneous mixture, stirring constantly to avoid the formation of lumps. Add paprika, allspice, salt and sugar. Continue stirring the resulting mass, which will gradually begin to thicken.
Add water to the sauce. Stirring continuously, bring the gravy to a boil. Then remove from heat.

Tomato sauce with flour can be served with meat and fish dishes. It perfectly enhances the taste of spaghetti and can be used to make pasta and pizza.

Tomato paste sauce - recipe with photo

A simple tomato paste sauce is a universal, easy-to-prepare, and everyone’s favorite dish made from available ingredients, the recipe of which should be in every cook’s arsenal.

Cooked in water, with the addition of a small amount of flour and the simplest spices, tomato paste gravy has a very appetizing taste, is easy to prepare and is ready to serve in a matter of minutes.

A simple tomato sauce will be an excellent addition to buckwheat porridge, rice and pasta, will enhance the taste of meatballs, cutlets, fish, meat and vegetables and will not cause any hassle in preparation. Take note and be sure to prepare. With thick, aromatic tomato sauce, any dish becomes even tastier!

Prepare your ingredients.

Heat vegetable oil over medium heat. Add finely diced onions, a pinch of salt and sugar. Stirring occasionally, fry the onion until soft and golden brown (about 7 minutes).

Add peeled and finely chopped garlic cloves. Stir-fry for another 1 minute until the garlic is lightly browned.

Sift the wheat flour into the pan (or spread it in a thin layer). Stirring, fry the mixture for another 2-3 minutes. The flour should take on a golden hue and its “nutty” aroma should appear. After mixing with the oil and vegetables, the flour will curl into small lumps - this is normal, continue to fry these “lumps” until golden brown.

Then add tomato paste to the pan and, continuing to stir constantly, fry for another 1-2 minutes until the paste changes color. At this stage, you can reduce the heat a little.

If the tomato paste itself does not have a rich taste or its concentration is below 25% (indicated on the package), the amount of tomato paste should be increased to 3 tbsp.

While stirring the mixture with rubbing movements, in small portions, gradually pour cold water into the pan. The easiest way to dissolve the thickened mixture of flour, pasta and vegetables is in a small amount of water (a third or half of the total volume), and when the mixture becomes homogeneous, pour in the remaining water.

Please note that the water must be cold! If you add hot water/boiling water (this recommendation can often be found on the Internet), the flour will instantly “cook”, the gravy will eventually thicken poorly, it will turn out lumpy, and such lumps will no longer be able to be dissolved.

Add water and bring the mixture to a boil again. When the gravy boils, add dried herbs, ground black pepper, salt, bay leaf and a pinch of sugar to taste.

Then cover the pan with a lid and, stirring occasionally, cook over low heat for another 15, or better yet, 20 minutes.

On the Internet you can find many recipes in which it is recommended to cook the gravy for 5 or even 2-3 minutes, but such a short cooking time leads to the fact that heartburn may occur after eating the gravy. Longer simmering of the gravy allows you not only to avoid this, but also to best reveal its taste. For comparison, during the cooking process, taste the gravy after 5, 10 and 15-20 minutes of cooking - you will feel the difference yourself, see how appetizingly its color has changed from orange to noble red, how rich and deep its taste has become.

After turning off the heat, adjust the taste of the gravy by adding a little more salt, pepper or sugar if necessary. If desired, sprinkle the gravy with a pinch of chopped parsley.

The tomato paste sauce is ready. Bon appetit!