Many of us, even after graduation, dream to taste the gravy as in the Soviet canteen: thick, with bits of well-extinguished meat, vegetables, with an amazing aroma and a slight brownish tinge. Appetizing addition to your favorite side dishes can be done with your own hands, following simple recipes from this material.
Recipe for gravy, as in the dining room
This recipe is the most minimalistic and most authentic. In its framework, pieces of beef are pressed with broth and onions, and a small amount of tomato paste is added to achieve the desired shade.
Ingredients:
- beef - 1,1 kg;
- beef broth - 1,8 l;
- cold water - 55 ml;
- flour - 15 g;
- onion - 145 g;
- tomato paste - 10 g.
Preparation
Spasseruyte large pieces of onions to a pronounced golden hue. In parallel with this, put a brazier on the fire and add pieces of beef to it. When the meat also grabs a blush, mix it with onion and pour the beef broth. Then put a spoonful of tomato paste and mix the ingredients, collecting the fried pieces from the bottom of the dishes. Reduce the heat under the brazier and leave everything to languish for two hours. After a while, so that the sauce, which was prepared in the dining rooms of the USSR reached the desired consistency, pour the diluted in cold water with flour and wait for the mixture to thicken.
Water this sauce over rice, pasta and potatoes.
The gravy, as in the Soviet canteen - a recipe
The most budgetary version of gravy and did cook at all without meat, on broth or even easier - on the water.
Ingredients:
- flour - 35 g;
- broth - 380 ml;
- tomato paste - 15 g;
- onion - 115 g;
- carrots - 95 g.
Preparation
Fry the flour in a dry frying pan until a light creamy shade, then pour it into a separate bowl, and pour oil on the frying pan. Spasseruyte on it crushed vegetables and sprinkle them with toasted flour. Dissolve everything with broth and mix with tomato paste. Leave the gravy thick.
How to make a sauce, as in the Soviet canteen - a recipe
Another way to make a favorite sauce is to use the dishes after frying the oil. When the meat is browned, and the frying pan is fat and the pieces sticking to the dishes, add a large chopped onion and fry the pieces until softened. Then sprinkle a couple of tablespoons of flour and pour a half cups of water. Stir, trying to lift all the remains from the bottom. When the gravy thickens - ready.