Gravy for cutlets with sour cream and ketchup. Gravy step by step recipe. Sauce for meat cutlets

Ordinary cutlets, although tasty, but, let's face it, are already thoroughly boring. Therefore, we will prepare gravies and sauces for them to diversify this classic dish. Any gravy is suitable for meat or chicken cutlets, from simple ones, such as in its own juice, to rich tomato and delicate sour cream. Choose the sauce that you like best.

First, fry the cutlets according to one of our recipes:,. Now choose your favorite one gravy recipe for cutlets.

Sour cream sauce for cutlets

Ingredients:

• Broth – 1 cup (you can use either meat broth or simply prepared in cubes).
• Sour cream – 1 cup (fat content doesn’t really matter, whatever you like).
• Butter – 30 grams.
• Sifted flour – 30 grams (several spoons).
• Black pepper, bay leaf, salt, maybe dried herbs.

Preparation:

Heat the butter over low heat in a cauldron or saucepan. As it melts, add flour in a thin stream and stir. Leave the flour and butter on low heat and fry a little.

Now carefully pour the broth a little at a time, stir at the same time, you can do this with a spoon, or you can do it with a whisk, a blender, in general, so that no lumps remain. When the broth is over, let the mixture boil for a few minutes and add all the sour cream, stir, add spices and seasonings, cook the gravy for about 10 minutes over low heat. Pour over the cutlets and let them sit for about half an hour.

Tomato sauce for cutlets

Ingredients:

• Tomato paste - 4 tablespoons (take the paste so that it is rich, and not the sauce or tomatoes).
• Onion – 2 large pieces.
• Garlic – 5 cloves.
• Boiling water or broth - 200 milliliters.
• Sifted flour - 3-4 tablespoons.
• Ground black pepper, ground red pepper, suneli hops, oregano and turmeric.

Preparation:

Peel the garlic and cut into small circles. In the remaining oil after cooking the cutlets, we will fry the garlic for about 2 minutes, and then sauté the onion, having previously peeled and washed it, cutting it into small squares. This procedure will take no more than 7 minutes.

Add flour to the frying pan with the onion and garlic and fry for a few minutes, stirring constantly until lumps are removed. Now that the flour has turned brown, add the tomato paste to the pan and stir again, then immediately add boiling water or broth. Stir again and let the mixture simmer, covered, for about 10 minutes. Then add spices and seasonings, stir and close the lid again, leave on low heat for 10 minutes.

Vegetable sauce for cutlets with herbs

Ingredients:

• Champignons – 200 grams.
• Onions – 2 pieces
• Carrots – 1 large piece.
• Garlic – 5 cloves.
• Hot pepper – 1 piece, small.
• Dill, basil, parsley - half a bunch each.
• Flour – 3 tablespoons.
• Broth – 1 cup (boiling water is also possible).
• Spices and seasonings to taste.

Preparation:

Wash the vegetables and chop them finely, almost shredded. Heat the oil in a frying pan and fry the garlic for a few minutes, then add the onion, cover with a lid and sauté. After a few minutes, add the carrots and stir. After another 10 minutes, add the mushrooms and peppers, stir and let the vegetables fry for another 20 minutes over low heat.

Fry the flour separately, add to the vegetables, stir and get rid of lumps. Then pour in water or broth, stir and let simmer for about 20 minutes. Now you can add seasonings and spices, stir. Chop the greens and add to the gravy after another 10 minutes. Cover with a lid and simmer until the mixture is completely softened.

Gravy for cutlets is an excellent addition to the finished dish. It will enrich the taste and add the necessary juiciness. This is especially nice if the cutlets turned out a little dry.

Gravy is a thick or thin sauce that is prepared together with or separately from the main dish. Some simple delicious recipes for quick cutlet gravy are described below.

Let's consider the option of preparing sauce for cutlets separately from them, i.e. in another pan.

Products

• 1 small onion;
• 2 tablespoons of tomato paste (at least good ketchup);
• 1 large spoon of flour;
• 3 tablespoons of vegetable oil for frying;
• 2 cloves of garlic;
• a pinch of sugar;
• 1 bay leaf;
• 1 glass of boiling water;

To prepare gravy for cutlets with flour and tomato paste, proceed as follows.

How to cook

Step 1. Pour oil into the pan and heat for 5 minutes. Cut the onion into small pieces and place in hot oil.

Step 2. It is enough to fry the onion until half cooked, i.e. until transparent, slightly ruddy. At this stage, it is important not to move away from the frying pan - otherwise everything will burn in no time.

Add a spoonful of flour to the onion and mix very quickly, we don’t need lumps. The flour must be fried until it turns brown. You can also recognize its readiness by the pleasant nutty smell that the dish will certainly give off in a matter of minutes.

Step 3. After 2-3 minutes add tomato paste.

Step 4. The liquid boils away very quickly. And as soon as we see that the gravy has become too thick, immediately add a glass of boiling water prepared in advance (or better yet, beef or chicken broth).

At the same stage, add all the spices (salt, pepper, sugar) and bay leaf. You can also add a mixture of dry herbs - they will perfectly enrich the taste of the dish.

Step 5. Simmer the gravy for no more than 5 minutes. For those who like it spicy, you can add a little garlic, passed through a crush (literally 3 minutes before readiness).

Step 6. Now you can put the cutlets in this gravy to warm everything together. Or immediately serve the gravy to the table, where the cutlets are already waiting.

This sauce is suitable for any cutlet - meat, fish, chicken and even vegetable (from potatoes, cabbage, carrots or beets). You can also take any dish as a side dish.

This addition to the dish is quite easy to prepare and does not add extra calories:

1. You can prepare the sauce in 20-25 minutes.
2. Calorie content per 100 g is about 30 kcal. This is less than even stewed cabbage (50 kcal).

Gravy for cutlets with sour cream and tomato paste: recipe as in canteens

This type of gravy for cutlets is prepared with sour cream and tomato paste. Therefore, the taste of this sauce is more delicate, with creamy shades and delicate sourness. It is very reminiscent of the one that was and is still served in canteens.

However, to be fair, we note that the classic red main sauce certainly contains ginger. It can be added to this dish along with other vegetables (carrots, onions), but this is a matter of taste.

Ingredients needed

• 1 onion;
• 1 carrot;
• 1 tablespoon flour
• 2 tablespoons of tomato paste;
• 2 tablespoons sour cream 15-20%;
• 3 tablespoons of vegetable oil for frying;
• 1 cup broth or boiling water;
• salt and spices - at your discretion.

How to make gravy for cutlets with sour cream and tomato paste

Step 1. First, chop the onion and carrots or grate them so that the pieces are the same (the smaller the better).

Step 2. Meanwhile, heat the oil in a frying pan, fry the onion for 5 minutes, then add the carrots and simmer together with the onion for about 10-15 minutes. This is what will happen in the end.

Step 3. The next step is to add tomato paste, broth, salt and spices. Be careful with salt, especially if the broth was salty.

Step 4. Now you need to add sour cream. Stir the whole mixture and simmer for 15 minutes over moderate heat.

Step 5. Well, at the last stage, add a tablespoon of flour and immediately stir thoroughly. If desired, you can pre-fry it in butter until brown and add it to the overall mixture.

Step 6. Simmer the gravy for no more than 5 minutes. If desired, you can add peppercorns, sesame seeds and other pleasant additions to the sauce.

Creamy sauce for cutlets: recipe with photos step by step

Let's take a closer look at how to make a creamy sauce for cutlets with tomato paste, without vegetables.

Ingredients

• 3 tablespoons sour cream;
• 2 tablespoons of tomato paste;
• 100 g butter (half a pack);
• 2 tablespoons flour;
• salt and pepper - at your discretion.

To prepare such a creamy sauce for cutlets, you can use this recipe with photo.

How to prepare the sauce

Step 1. First, melt the butter in a very hot frying pan.

Step 2. Add flour and mix very quickly so that there are no lumps.

Step 3. After the flour gives off a strong nutty aroma and turns orange, add 2 tablespoons of tomato paste.

Step 4. Add all the spices and mix thoroughly. You can add half a glass of water or broth and simmer over medium heat for another 10 minutes.

The result is such a thick gravy - you can prepare it for both meat and fish, chicken and vegetable cutlets.

A delicious creamy sauce can also be served with pasta, buckwheat, rice and mashed potatoes.

To ensure that the gravy is completely homogeneous, there are 3 simple methods (in fact, they are used in canteens):

1. You can prepare the gravy along with vegetables. Only after they have been stewed, they are taken out and crushed into a paste using a blender. Then the vegetables are returned to the pan and the gravy is brought to full readiness.
2. You can generally stew the vegetables separately, chop them and then prepare the gravy (tomato, sour cream, etc.) as usual.
3. And another option for making sauce for cutlets is to cook it without vegetables at all.

How to make delicious mushroom gravy

And of course, you can’t ignore the recipe for gravy with mushrooms - real mushroom sauce. It goes perfectly with almost any meat and even vegetable dish.

Ingredients needed

• 300 g of any mushrooms (fresh, frozen or dried);
• 3 tablespoons of mushrooms;
• 2 tablespoons oil;
• 5 tablespoons of sour cream;
• salt and spices - to your taste.

How will we proceed?

Step 1. First you need to prepare the mushrooms. Dried ones are soaked in boiling water for 15 minutes. Frozen mushrooms are thawed and boiled in a saucepan. First you need to bring the water to a boil, add the mushrooms and cook over moderate heat for 20 minutes.

Step 2. Cooked mushrooms need to be cooled - they are placed in a colander and washed with water. Then cut into small pieces.

Step 3. Meanwhile, melt the butter in a hot frying pan and quickly fry the flour, stirring it thoroughly as you add it.

Step 4. When the flour gives off its pleasant aroma and turns orange, add the mushroom broth, the mushrooms themselves and sour cream. Simmer everything together for another 10 minutes, now over medium heat.

Step 5. When serving, you can add a little butter to the mushroom sauce. The sauce is ready.

Homemade gravy for cutlets always wins over other options. This is a fresh sauce that can be prepared exactly the way you like - the desired thickness and taste thanks to the addition of spices, herbs and vegetables.

Bon appetit!

Homemade cutlets are good served with a variety of sauces (gravies), which go well with side dishes, such as mashed potatoes, porridge or boiled pasta.

There are many different sauces that can be used for cutlets, and the cutlets themselves can be stewed in them for a richer and juicier taste.

1. Classic Bechamel sauce (or White sauce)

This simple and elegant sauce is perfect for tender cutlets.

You will need:

• a few spoons of flour,
• one onion,
• butter (3-4 tablespoons),
• ground black pepper,
• a glass of milk (you can use sour cream for thickness),
• half a glass of meat broth.

Heat the butter in a frying pan, add flour to it. Stirring constantly, sauté until golden brown. In another frying pan, fry finely chopped onion. Combine them together, and then slowly add milk (or sour cream, or cream) and broth. Add spices and salt and, stirring constantly, bring to a boil over low and low heat.

2. Mushroom sauce for cutlets

You will need:

• butter or vegetable oil,
• a glass of sour cream,
• 300 grams of fresh champignons,
• two onions,
• salt,
• pepper,
• green
• flour.

Finely chop the onion, place it in the oil heated in a frying pan, fry over low heat until golden brown, add salt and pepper, then add finely chopped mushrooms (cut into thin strips, caps and legs separately), stir and continue frying. Add a couple of tablespoons of flour or ground crackers (for greater thickness), then put sour cream in the frying pan and, stirring, simmer the mushrooms in sour cream. If desired, you can add finely chopped greens. Serve hot.

3. Cheese sauce for cutlets

You will need:

• 50 grams of butter,
• a couple of tablespoons of flour,
• a couple of glasses of milk or meat or vegetable broth,
• 200 grams of grated cheese,
• salt,
• pepper,
• cumin (if available)

Saute flour in butter, stir so that there are no lumps, add milk or broth, bring to a boil, then add salt and pepper, cheese, stir and remove from heat. Serve immediately as the sauce hardens quickly.

4. Vegetable gravy

You will need:

• tomatoes and a couple of spoons of tomato paste,
• carrot,
• zucchini,
• 100 g pumpkin (if available),
• sour cream,
• green.

Finely chop the onion, fry until golden brown, add a small zucchini cut into cubes, remove the skin from the tomatoes, chop finely, add finely grated carrots, diced pumpkin, cover with a lid and simmer. Add tomato paste, sour cream, herbs and spices to taste, simmer for another 15 minutes over low heat, and serve.

Although they say that the best “sauce” is a well-felt feeling of hunger, probably not a single kitchen in the world can do without this pleasant addition! Dishes served or prepared without this addition (especially the second ones) turn out quite bland and without zest. Their taste is very monotonous and not rich. But with this component, the dish has every chance to sparkle with new colors and open up in a culinary sense. So sour cream sauce for cutlets provides such an opportunity for a seemingly familiar and ordinary dish. Well, let's try to cook it together, shall we?

Sour cream sauce for cutlets

Today, supermarkets are simply stocked with a variety of ready-made dressings, ketchups and sauces. “Why prepare sour cream sauce for cutlets yourself?” you ask. And then, the best one is the one prepared in a home kitchen. And besides, making sauces is quite an exciting and enjoyable activity. So why not? Moreover, one of the easiest to make is sour cream. It goes well with many main courses - both vegetable and meat. And it is best combined with homemade cutlets made from various ingredients: veal, pork, fish. There are a lot of simple recipes for making sour cream sauce for cutlets with a variety of fillings. And here are just a few options. You can use your culinary imagination to the fullest, and, who knows, you might come up with your own authentic version of this wonderful addition.

Classics of the genre

We will need the following ingredients: a spoonful of butter and a spoonful of wheat flour (well sifted), a glass of sour cream (not too fatty and thick is best, but if you have a market one in which “a spoon stands”, you will have to dilute it with a small amount of liquid - water or broth). Salt with spices is optional, that is, according to personal preference.

Let's cook simply!

Sour cream gravy is, in principle, a simple matter. Preparing the classic version will not take you much time. It is necessary to mix all the above components thoroughly (so that there are no lumps) and simmer for five minutes over low heat, constantly stirring the mixture. This sour cream sauce is perfect for steamed diet cutlets, as well as for baking meat, for preparing a wide range of main courses and hot appetizers.

With garlic!

In dishes that are cooked in a saucepan with a lid, this additive is simply irreplaceable. It has the most spicy taste and gives the prepared dish an amazing aroma. We will need the following products: half a glass of sour cream (not too thick), three cloves of garlic, two spoons of mayonnaise, ground basil, a mixture of peppers and salt.

Let's get ready!

Step-by-step preparation of the sauce: mix mayonnaise and sour cream in a deep container, mix thoroughly. Crush the garlic into the resulting mass, add salt and pepper, and basil. Mix all components thoroughly. This sauce will be an excellent addition to vegetable and meat dishes. Place the cutlets formed and rolled in breadcrumbs into a saucepan with a lid, and then pour them with sour cream and garlic sauce. The deliciousness is simply indescribable!

Sour cream sauce for cutlets: recipe with tomato

Another popular option. It is prepared as follows: take a glass of sour cream and a glass of meat broth. You also need to take 50 grams of butter and a little flour, 100 grams of tomato paste and ground paprika. Add spices and salt according to individual preferences.

1. First, melt the butter in a frying pan. Then add flour to it and fry it for about five minutes.
2. Then pour in the meat broth in a thin stream, stirring the mixture constantly to avoid the formation of unwanted lumps.
3. Next, it will be necessary to add sour cream and tomato paste and mix as thoroughly as possible. Simmer the resulting sauce for another five minutes over low heat. Finally, add paprika and peppers with salt.

With bow

You can also prepare sour cream sauce in a frying pan with onions - it is also very suitable for cutlets of all ranks and stripes. By the way, it can also be used for baking fish dishes in the oven. To prepare it we will need: one and a half glasses of sour cream, a couple of onions, a little butter, a little tomato paste, salt and pepper - to taste.

It's easy to prepare culinary masterpieces!

1. First, cut the onion into small strips or cubes - as you prefer. Fry it in butter.
2. Then add sour cream, mix and simmer the resulting mass for 5-7 minutes.
3. Add salt with spices, tomato paste (100 grams). Stirring continuously, bring to a boil over low heat.
4. At the end of cooking, season the sauce with a tablespoon of melted butter.
5. This sauce can be served hot separately from the cutlets (in a small container convenient for dipping). Or you can pour the gravy over our already prepared dish and simmer a little on the lowest heat - it will be very tasty!

With egg

Sour cream and egg sauce also has a right to exist. To prepare you will need: a glass of thin sour cream, a couple of eggs, mustard powder, a spoon or two of Provencal mayonnaise, sugar and salt.

This sauce is easy and simple to prepare. First, boil the eggs. After this, grind 2 yolks with mustard powder and add sour cream, and then sugar and salt, mixing everything thoroughly. We also mix mayonnaise with chopped whites from boiled eggs. We combine both mixtures together and mix thoroughly one more time. This sauce is good for seasoning cutlets, meat dishes going into the oven, and even green salad. A matter of taste!

Are you wondering what sauce to make for cutlets? The recipes presented in our article will help you turn your favorite dish into a real culinary masterpiece. All of them are quite simple and quick to implement, and the result will definitely please you.

Perhaps every housewife knows how to prepare sauce for cutlets. However, it would be useful to familiarize yourself with some tricks:

• To prepare sauce with sour cream or cream, choose products with a fat content of at least 20. Then the gravy will be thicker and tastier.
• Changing the consistency of the sauce is easy: add sifted flour and bring it to the desired structure.
• Cheese sauces are prepared based on hard and processed products. In the latter case, the sauce will have a creamy consistency.
• Get creative and add a variety of ingredients to the gravy. So, if you prepare the sauce with capers or olives, it will turn out with a pleasant sourness. And garlic cloves will add a spicy note to the dish.
• Some housewives add powder instead of regular onion. The taste remains virtually unchanged, and the structure of the sauce is more uniform.

Advice! To make the cutlets soft and juicy, they need to be simmered on a low burner in the prepared sauce.

Tomato sauce is suitable not only for meat cutlets, but also for fish and vegetable ones. In general, it can safely be called universal.

Compound:

• 2 tbsp. l. tomato paste;
• 1 tbsp. l. sifted flour;
• 2-3 garlic cloves;
• laurel leaf;
• 1 tbsp. filtered water;
• 1 tsp. granulated sugar;
• blend of spices;
• refined sunflower oil;
• salt.

Note! The ideal spices for tomato sauce are dried herbs and freshly ground black pepper.

Preparation:

Creamy sauce with mushroom aftertaste

The ideal sauce for chicken cutlets is creamy. Add mushrooms to it and get a very tasty gravy.

Compound:

• 250 ml 10% cream;
• 0.2 kg champignons;
• 2 onions;
• 1 tbsp. l. sifted flour;
• salt;
• freshly ground black pepper.

Preparation:

Delicate and flavorful sauce

Now let's prepare the sauce for the potato cutlets. However, it is suitable for both meat and fish.

Compound:

• 100 ml sour cream;
• 100 ml cream;
• 250 ml vegetable broth;
• 2 tbsp. l. sifted flour;
• 50 g soft butter;
• salt;
• freshly ground white pepper.

Note! Instead of vegetable broth, you can add meat broth to the sauce or use filtered water.

Preparation:

Advice! If you like thick sauces, put the gravy on low heat and simmer to the desired consistency, stirring.

Five-minute sauce

Need to whip up a delicious sauce for your cutlets? Try this recipe. A good tomato sauce can be used to prepare a savory gravy for meat dishes. Add spices and herbs to taste.

Compound:

• 500 ml tomato sauce;
• basil;
• parsley;
• sprigs of dill;
• salt;
• coriander;
• freshly ground black pepper;
• garlic cloves.

Preparation:

1. Wash the parsley and dill and chop finely with a knife.
2. Wash and chop the basil. Add all the greens to the tomato sauce.
3. Peel the garlic cloves and squeeze them through a press, adding them to the rest of the ingredients.
4. Add pepper, coriander and salt. You can add granulated sugar to taste if you like sweetish sauces.
5. Stir the sauce well and serve.

Note! You can make your own tomato sauce. Boil the juice from the tomatoes by about ½ part, adding onions and bell peppers, as well as spices. Then beat the sauce until smooth with a blender.

Sauce for fish cutlets: a variety of options

Let's look at two recipes for simple, but at the same time delicious sauces for fish cutlets. Such sauces can be served with baked or fried fish.

Recipe No. 1: “Tartare”

Compound:

• 50 ml sour cream;
• 50 ml mayonnaise;
• 2 pickled cucumbers;
• egg;
• table salt.

Preparation:

Recipe No. 2: custard sauce

Compound:

• 3 yolks;
• 150 g filtered water;
• 30 g soft butter;
• salt;
• freshly ground black pepper;
• lemon juice

Preparation: