The gravy to the cutlets is not just an extra sauce for a dish, but an important part of it, without which it will turn out to be rather dry and outwardly unfinished. Let's find out with you how to prepare simple sauces for cutlets and make the dishes perfect.
Recipe for gravy for cutlets
Ingredients:
- tomato paste - 2 tbsp. spoons;
- water filtered - 1 item;
- bulb - 1 piece;
- wheat flour - 1 tbsp. a spoon;
- garlic - 1 clove;
- fresh greens - 20 g;
- spice.
Preparation
To cook sauce for the cutlets from the flour, the bulb is cleaned, washed, finely shredded and fried in vegetable oil until it is transparent. Then pour in the flour, mix and pass for a few more minutes until the mass is slightly brown. Next, put tomato paste, spices to taste and sugar. Now bring to a boil a little water and gradually introduce it into the resulting mass, diluting the gravy to the required consistency, stirring intensively with a wooden spatula. We add the mixture to taste and weigh for about 10 minutes until it thickens. With garlic, we remove the husks, squeeze it through a special press and mix it into the sauce. If desired, we add to the tomato sauce for chopped chopped parsley, dill or fresh coriander, remove from the plate and pour the mixture with our cutlets.
Sauce for cutlets with sour cream
Ingredients:
- sour cream 15% - 1 item;
- meat broth - 0,5 items;
- bulb - 3 tbsp. spoons;
- wheat flour - 2 tbsp. spoons;
- nutmeg - pinch;
- spice.
Preparation
So, in a frying pan or in a saucepan, melt the cream butter and brown it on the sifted flour. We clean the bulb, shred and separately fry until golden, and then transfer it to a sauté pan with flour and pour a thin trickle of sour cream and meat broth. Season sauce with spices to taste, add salt and cook at moderate temperature, until the sauce for sour cream cutlets thickens. This sauce is perfect for cutlets from tender chicken meat.
The recipe for delicious gravy for cutlets
Ingredients:
- fresh champignons - 500 g;
- bulb - 1 piece;
- cream 33% - 1.5 st .;
- spice;
- vegetable oil.
Preparation
To prepare the sauce for chicken cutlets, the mushrooms are washed, filled with water, put on a fire and brought to a boil. Then boil the mushrooms for 20 minutes, gently toss into a colander, cool and cut into small slices. The bulb is cleaned, shredded by semirings and we pass it to a clear state. After that, mix the roast with mushrooms and fry for another 10 minutes, until all moisture evaporates. Let the vegetable mass cool down, grind it in a blender and return it back to the frying pan. Pour cream there, mix everything, salt to taste and slightly warm up the gravy, but do not boil. We serve it separately, pouring into a saucepan or covering it with cutlets.
Frying for fish cutlets
Ingredients:
- Bulgarian red pepper - 2 pcs .;
- garlic - 3 cloves;
- honey - 3 tbsp. spoons;
- coriander - pinch;
- soy sauce - 2 tbsp. spoons;
- olive oil.
Preparation
Bulgarian pepper washed, dry with a towel and grease with olive oil. Now put it on a baking tray and send it to the preheated oven for about 30 minutes, setting the temperature at 180 ° C. And that the peppers do not burst, we must pierce them in several places with a fork. Then carefully remove them, cool and release from the skin. Garlic is also cleaned and, together with the flesh of the pepper, is ground in a blender. Ready mixture pour into a sauce bowl, add soy sauce, honey to taste, coriander and slightly add salt. Mix well and serve gravy to any fish or meat cutlets.