Gravy for cutlets is not just a sauce, but an equal component of a dish, without which it seems dryish in taste and outwardly unfinished. Make it tomato, creamy or mushroom based and your meal will be perfect.
Recipe for a simple tomato sauce for cutlets
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 a medium tomato, remove the skin from it and grate the pulp on a fine grater into a homogeneous puree.
Peel the onion, chop it finely and fry in the fat or vegetable oil remaining after cooking the cutlets until transparent over medium heat. Add flour, stir everything and sauté for a couple of minutes, until the mass turns light brown, preventing lumps from forming. Add tomato paste, pepper and sugar. Boil water and dilute the thick orange-red mixture with it, stirring vigorously with a wooden spatula.
Season to taste with salt and simmer for 10 minutes until thickened. Peel the garlic, crush it in a special press and stir in the sauce. Chop parsley, dill or cilantro into it, remove from the stove and pour over the cutlets.
Creamy sauce for cutlets
Ingredients:
- 1 tbsp. milk;
- 0, 5 tbsp. meat or chicken broth;
- 1 onion;
- 3 tbsp. butter;
- 2 tbsp. flour;
- 0.5 tsp ground white pepper;
- a pinch of nutmeg;
- salt.
Creamy gravy can be made even thicker by using cream or sour cream instead of milk.
Melt the butter in a skillet or saucepan and fry the flour in it. Fry the separately chopped onion and transfer to the first bowl. Introduce milk and broth into it in a thin stream. Season the sauce with spices, season with salt as needed, and cook at moderate temperature until thickened. This gravy is especially good with tender poultry cutlets.
Mushroom sauce for cutlets
Ingredients:
- 500 g of champignons;
- 1, 5 Art. 33% cream;
- 1 onion;
- vegetable oil;
- salt.
Pour champignons with water in a saucepan, bring to a boil, cook for 15-20 minutes, transfer them to a colander, cool and cut into small pieces. Make a transparent fry with thinly chopped onions, mix with mushrooms and fry for 10 minutes until the moisture evaporates. Let cool, mash in a blender and return to the pan. Pour the cream there, stir everything, add salt and heat the gravy a little, but do not boil. Serve it separately in a gravy boat or cover the patties with it in each serving.
