Gravy for cutlets is not just sauce, but an equal component of the dish, without which it seems a bit dry in taste and outwardly unfinished. Make it on a tomato, cream or mushroom basis, and the food you cook will be perfect.
Pick your recipe
A simple tomato sauce for meatballs
Ingredients:
- 2 tbsp tomato paste;
- 1 tbsp. water;
- 1 small onion;
- 1 tbsp flour;
- 1 clove of garlic;
- a pinch of sugar;
- 1/3 tsp ground black pepper;
- salt;
- 20 g of fresh herbs.
Instead of tomato paste, you can take an average tomato, peel it and rub the pulp on a fine grater into a smoothie.
Peel the onion, chop it finely and fry in the fat or vegetable oil remaining after cooking the cutlets until transparent over medium heat. Pour in flour, mix everything and pass for a couple of minutes until the mass turns light brown, preventing lumps from forming. Put tomato paste, pepper and sugar. Boil water and dilute it with a thick orange-red mixture, stirring it intensively with a wooden spatula.
Salt the tomato sauce to taste and simmer for 10 minutes until thickened. Peel the garlic, crush it in a special press and mix in the sauce. Chop parsley, dill or cilantro into it, if desired, remove from the stove and pour the patties.
Creamy cutlet gravy
Ingredients:
- 1 tbsp. milk;
- 0.5 tbsp. meat or chicken broth;
- 1 onion;
- 3 tablespoons butter;
- 2 tbsp flour;
- 0.5 tsp ground white pepper;
- a pinch of nutmeg;
- salt.
Creamy gravy can be made even thicker if cooked on the basis of not cream, but cream or sour cream.
Melt the butter in a frying pan or saucepan and fry the flour in it. Fry the separately chopped onion and transfer it to the first dish. Introduce milk and broth into it in a thin stream. Season the sauce with spices, salt as much as needed and cook at moderate temperature until thickened. This gravy is especially good for cutlets of tender poultry.