Gravies use for improvement and enrichment of taste of food. As for second courses, gravies are cooked for meat, fish, porridges, pasta. With their help supplement and diversify a daily diet. They from various products prepare.
There is a lot of recipes of gravies. Their main difference from sauces that they move not separately, and together with a dish.
Potato gravy
Such gravy is well combined with fish dishes. For preparation on a bottom of a brazier or a stewpan pour vegetable oil. Pour a teaspoon of caraway seeds and fry that slightly I darkened. At this time clean and cut potatoes. Then it is necessary to pour slightly red bitter pepper and a turmeric. The quantity depends on preferences of preparing. Having mixed mix, add potatoes and fry minutes ten. Then pour in water, salt when begins to boil, and cook 15 minutes. Water has to cover potatoes only slightly. After time pour in a little boiled fermented milk, add a coriander and continue to prepare. In end the dish is supplemented with the crushed pickle.
Gravy to meat
Meat gravy will require a fresh vegetables. In one frying pan in the warmed oil to fry meat pieces. In other frying pan on a desi to pripustit the rasped carrots and onions. In 5 minutes of frying to lay out the tomatoes exempted from a skin and crushed to vegetables. When vegetables become soft, to pour 20 grams of flour, to stir and add 250 ml of a pure water. In the begun to boil gravy to shift fried pieces of meat and to prepare everything together half an hour. At the end of suppression to add some spice, seasoning and teeth of grated garlic that gravy with meat was more sharply. Also when roasting vegetables it is possible to add a little paprika or Chile to gravy – for fans sharp. It is better to serve the dish hot.
Mushroom gravy
Mushroom gravy should be served together with porridges. Especially well it goes to buckwheat. At first wash and boil mushrooms. For champignons this process can be missed. Cut more small onions. The crushed mushrooms are fried together with onions on a desi. Slightly prisalivat, mix, and then pour a flour tablespoon. Having mixed ingredients, fill in with cream or sour cream and warm up. The porridge filled with gravy is powdered from above with greens.
Gravy to pasta
Most often cook vegetable gravy for pasta. Also not bad it is combined with meat. For it it is necessary to crush garlic and to cut a little more largely onions. Lay out them on a frying pan, fry slightly on vegetable oil. During this time it is necessary to prepare and grate carrots, and then to send after onions and garlic. When vegetables are roasted, fill in them with tomato juice. If there are tomatoes, then juice can be made, having crushed them in the blender. In weight put spices and favourite seasonings. Well the oregano, a turmeric approach this gravy of basilicas. Having warmed up mix with tomatoes, add cream and weary weight before solidification. If you keep a figure, you can not put cream. With tasty gravy both a little half-cooked potatoes, and yesterday's porridge, and slightly burned meat will well go. The main thing is to make it correctly, to use fresh products and to experiment, of course, for the sake of interesting combinations, only moderately.