Boiled or baked potatoes, steamed vegetables, pasta and other dishes will be much tastier when you add homemade gravy to them. It can be cooked in a slow cooker - the sauce will not burn and does not require constant attention from the hostess.
Meat sauce: a step by step recipe
This gravy goes well with potatoes or pasta. The proportions of the ingredients vary according to taste, the consistency of the sauce can also be varied. The calorie content of the gravy is moderate, in 100 g of the finished dish, no more than 160 kcal. At the same time, the sauce is rich in proteins, it is easily digested and increases appetite.
Ingredients:
- 400 g lean pork;
- 1 juicy carrot;
- 3 tbsp. l. tomato paste;
- 1 onion;
- 2 cloves of garlic;
- 3 tbsp. l. wheat flour;
- 2 glasses of water;
- a mixture of dry herbs (parsley, celery, basil, oregano);
- salt;
- ground black pepper.
Rinse the pork, dry it with a paper towel, remove films and excess fat. Cut the meat into cubes. Pour some vegetable oil into the multicooker bowl, fry the pork in the "Meat" mode, stirring with a wooden spatula.
Peel the vegetables. Grate the carrots, chop the onion into thin half rings, add to the meat. Continue frying until the vegetables are golden and tender. Add flour, add water and spices, mix. Close the lid, set the "Extinguishing" mode for 1 hour.
When the cycle is over, let the gravy sit under the lid for another 5-7 minutes. Pour the sauce generously over pasta or potatoes, sprinkle each portion with freshly ground black pepper. Serve immediately while the gravy is hot.
Creamy gravy: step by step
Delicate cream-based gravy is a great addition to pasta, meat and fish dishes. A properly prepared sauce is moderately thick, smooth, and very tasty. The nutritional value depends on the fat content of the cream; the thicker it is, the more calories in the finished product. Avoiding butter can help make the gravy lighter.
Ingredients:
- 300 ml cream (20% fat preferred);
- 100 g of high-quality butter without herbal additives;
- 3 tbsp. l. wheat flour;
- salt;
- freshly ground black pepper.
Put the butter in the multicooker bowl, turn on the "Baking" mode, do not close the lid. When the product is melted, add flour and mix, carefully rubbing small lumps. Season with salt and ground pepper to taste. Pour the cream in a thin stream, stirring occasionally with a spatula. The sauce should be glossy, thick and smooth. Pour over the prepared dish and serve. Optionally, add herbs or a pinch of ground nutmeg to the creamy gravy.
Italian-style gravy: original and uncomplicated
An absolutely versatile sauce suitable for meat, fish, seafood, pasta or vegetables. To make the gravy tasty, it is better to use fleshy tomatoes of sweet varieties. If you cannot find suitable tomatoes, you can put canned fruits in your own juice into the sauce.
Ingredients:
- 1.5 kg of juicy ripe tomatoes;
- 3 cloves of garlic;
- 1 onion;
- 100 g of concentrated tomato paste;
- 3 tbsp. l. extra virgin olive oil;
- 1, 5 cups granulated sugar;
- 1 tbsp. l. balsamic vinegar;
- 1, 5 tsp salt;
- 2 bay leaves;
- 1 tsp oregano;
- 2 tsp dried basil;
- 1 tsp ground black pepper.
Pour boiling water over the tomatoes, remove the skin, chop the pulp in a blender or mince. Peel the onion and garlic, chop finely. Pour tomato puree into a multicooker bowl, add onion, garlic, spices, olive oil. Mix everything, close the lid, set the "Extinguishing" mode for 3 hours. In a multicooker-pressure cooker, the sauce cooks faster, the cycle will take about an hour.
Chicken sauce: simple and satisfying
Small pieces of chicken breast drowned in thick sauce are the perfect addition to potatoes, pasta, boiled rice or buckwheat.
Ingredients:
- 1 glass of chicken broth;
- 200 g chicken fillet;
- 2 tbsp. l. wheat flour;
- 2 onions;
- 150 ml sour cream;
- 50 g butter;
- 1 large juicy carrot;
- salt;
- ground black pepper;
- a mixture of dry herbs (parsley, oregano, celery, basil).
Rinse the chicken fillet, dry with a paper towel, cut off the films and fat. Cut the meat into small pieces. Peel the carrots, grate on a coarse grater, finely chop the onion. Put the food in the multicooker bowl with a small amount of butter, turn on the "Fry" program. While stirring, cook with the lid open until the onions are soft and transparent.
In a separate container, mix the chicken broth with sour cream. Add flour, stir. So that no lumps remain in the mass. Pour the mixture over the chicken and vegetables, add spices, stir. Close the lid and set the "Extinguishing" mode. The exact cooking time depends on the model of the multicooker, usually the gravy takes 49-60 minutes.
Cheese sauce for pasta and rice
It is easy to make cheese gravy at home and is a great alternative to store-bought sauces. Any cheese will do, including processed cheese. By changing the types of cheese, you can vary the taste of the finished product.
Ingredients:
- 200 ml of cream;
- 100 g of cheese;
- 150 ml of ready-made meat or chicken broth;
- 1 tbsp. l. wheat flour;
- 100 g butter;
- 0.25 tsp ground nutmeg;
- salt;
- fresh or dry parsley;
- ground black pepper to taste.
Melt butter in a multicooker bowl (the "Baking" mode is suitable). Add flour, grind until smooth. Pour in the broth, continuing to stir. Add cream, nutmeg, salt, parsley, ground black pepper. Stir the gravy thoroughly so that it does not delaminate. When the mass boils, close the lid of the multicooker and set the "Quenching" program. The sauce should cook for about 5-7 minutes.
Grate the cheese on a coarse grater, add it to the boiling gravy, stir. Cook for another 10 minutes, the sauce should thicken and take on a beautiful golden yellow color.
Mushroom sauce: interesting ideas
Any mushrooms are suitable for this dish: fresh, frozen, dried. Most often they use boletus, boletus, experience, champignons or oyster mushrooms. The amount of spices is adjusted to taste. It is important that the seasonings do not clog the delicate mushroom flavor and aroma.
Ingredients:
- 500 g fresh or frozen mushrooms;
- 60 g butter;
- 1 onion;
- 4 tbsp. l. thick sour cream;
- 1 tbsp. l. wheat flour;
- 1 glass of filtered or bottled water
- 2 bay leaves;
- salt;
- ground black pepper;
- spices to taste.
Peel the onion, chop finely. Rinse fresh mushrooms, dry, cut into pieces or thin slices. If the mushrooms have been frozen, they must first be defrosted in the microwave. An alternative is to rinse with hot water and discard in a colander.
Melt butter in a multicooker bowl. Put the onion and sauté it until golden brown, turning on the "Fry" program. Add chopped mushrooms and continue frying for 15-20 minutes. Add flour, mix thoroughly.
In a separate container, mix sour cream with water, salt, ground pepper and spices. Pour the mixture into the multicooker bowl, add the bay leaf, close the lid and set the "Stew" mode. Cook the sauce for about 15 minutes, during which time it should become thick enough. Mushroom sauce goes well with pasta, baked chicken, white fish or rice. Before you pour the sauce over the dish, you need to remove the bay leaf from it.
The gravy can be thick or thin, depending on the specific recipe and personal taste. Adding hot water, broth, or milk will help make it less concentrated. To thicken a sauce that is too thin, wheat flour is added to it and the cooking time is increased.
