Sauces and gravies for second courses: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sauces for second courses are most often prepared on the basis of meat and vegetable broths, sour cream, milk or cream. For flavor, spices are often added to them, as well as fresh and dried herbs. And today we will offer you some simple recipes that you can easily repeat at home.

Cutlet Sauce

It's very easy to spice up an ordinary family menu. To do this, it is enough to prepare a delicious gravy of tomato paste, onion and spices, and then serve it along with hot meatballs.

Ingredients:

• flour - one tablespoon;
• onions - 40 grams;
• tomato paste - two spoons;
• garlic - two cloves;
• bay leaf;
• water - one glass;
• sugar - a pinch;
• s alt, herbes de Provence and ground pepper to taste.

Gravy for second courses with flour is prepared very simply and quickly. You will see for yourself when you read our recipe.

So, first you need to peel the onion and cut it into cubes. After that, fry the blanks until golden brown. This can be done in the same pan where the cutlets were just cooked. Pour a mixture of water and tomato paste to the onion, add spices and s alt to taste, put a bay leaf. Simmer the sauce over low heat for ten minutes, and at the very end, mix it with chopped garlic.

When the patty gravy is ready, serve it to the table along with the main course and side dish.

minced meat sauce

Meat sauces for second courses are very popular in European cuisine. They are very satisfying, tasty and fragrant.

Ingredients:

• any minced meat - 500 grams;
• carrots and onions - two each;
• garlic - three cloves;
• tomato paste - one and a half tablespoons;
• s alt, dry basil and ground pepper - to taste;
• vegetable oil.

How is meat gravy prepared for second courses? The sauce recipe is very simple and will not cause you any difficulties.

Peel the vegetables, rinse under running water and chop. It is better to grate the carrots, and cut the onion into cubes. Fry foods in vegetable oil for five minutes, then add minced meat to them.

Cover the pan with a lid and simmer the meat until tender. Do not forget to periodically stir the minced meat, breaking it with a spatula or fork into small lumps. Add tomato paste, spices and s alt to the products. After a few more minutes, pour a little water into the pan, put the garlic and basil. Mix all ingredientsand remove the sauce from the heat.

Delicious ground beef gravy can be served with pasta, potatoes or rice.

Tomato gravy for second courses

This delicious and beautiful sauce is perfect for meat and fish dishes, which are usually served with rice, mashed potatoes or pasta.

Required products:

• milk and boiled water - half a glass each;
• flour - tablespoon;
• tomato paste - two teaspoons;
• butter - 30 grams;
• s alt and black pepper to taste.

You can prepare gravy for second courses according to this recipe.

Pour flour into water at room temperature and mix them with a whisk. Place a saucepan or small saucepan on the stove, and after a while melt the butter in it. Pour milk and water diluted with flour into the dishes in a thin stream. Add tomato paste, s alt and spices. Stir the ingredients and cook the sauce for a couple more minutes. When the gravy thickens, it can be removed from the stove.

How to make gravy for the second course of sausages

A simple budget sauce from affordable products turns out to be very tasty and satisfying. And we will cook it from the following ingredients:

• vegetable oil - one spoon;
• bulb;
• wieners - three or four pieces;
• tomato sauce - two tablespoons;
• sour cream - five spoons;
• pepper and s alt - one pinch each;
• greens - to taste.

Peel the onion, cut into small pieces and fry forfrying pan. If desired, at this point you can add grated carrots, sweet peppers or tomatoes. Put the thinly sliced sausages into the pan and continue to cook the food together. Lastly, add sauce, spices and s alt to them. Close the gravy with a lid and simmer for ten minutes. Sprinkle the finished sauce with chopped herbs and serve it to the table with potatoes, pasta or boiled rice.

Delicious and hearty gravy will appeal to adults and children. As you can see, it is prepared quickly and does not require special culinary skills.

Dried mushroom sauce

Sauces and gravies for second courses can be prepared from a variety of products. And every time the usual dish will delight with new shades of tastes and aromas. This time we want to tell you how to prepare a delicious and fragrant sauce from dried forest mushrooms. To prepare it you will need:

• wheat flour - tablespoon;
• mushroom broth - 200 or 400 ml;
• greens;
• dried white mushrooms - 10 grams;
• garlic - two cloves;
• thick sour cream - 100 grams;
• s alt and spices.

We will describe the supplement recipe in detail below.

Put dried mushrooms in a deep bowl, pour boiling water over them and leave for several hours. After that, transfer the blanks to a pot of water and cook them until tender. Strain the broth (we'll need it later). Mushrooms cut into small pieces.

Dry the flour in a dry frying pan, and then carefully pour the broth into it. Stir the sauce vigorously to break up any lumps. remember, thatThe thickness of the gravy will depend on the amount of water added.

When the mass becomes homogeneous, add sour cream, s alt, mushrooms and spices. Mix all the products, and then cook them over low heat under the lid for several minutes. At the very end, add chopped herbs and chopped garlic to the sauce. After a couple of minutes, a delicious hot sauce can be brought to the table.

Try serving this sauce for dinner with potato pancakes, meatballs or chicken wings. Your family will certainly appreciate the new taste and will ask you to repeat this culinary experiment more than once.

Sweet and sour sauce

This simple recipe will make your menu more varied and interesting. Chinese sauces and gravies for second courses go well with meat, fish, vegetables and rice. Of course, you can buy a ready-made product in any supermarket. However, the homemade version always tastes better and is much cheaper.

Ingredients:

• two small onions;
• piece of ginger root;
• two cloves of garlic;
• two tablespoons of vegetable oil;
• 20 ml sherry;
• three spoons of soy sauce;
• spoon of vinegar;
• three tablespoons of ketchup;
• two spoons of brown sugar;
• 125ml orange or pineapple juice;
• spoon of starch;
• 20 ml of water.

Peel the onion, ginger and garlic, then finely chop the food and fry them in vegetable oil for two minutes. In a separate saucepan or saucepan, combinesoy sauce, sugar, fruit juice, sherry, vinegar and ketchup. Bring the mixture to a boil and then add water mixed with starch to it. Put the stir fry in the sauce and cook it to the desired consistency.

This sauce is considered a staple for Chinese cuisine, but it also pairs well with European dishes. For example, it can be served with baked chicken fillet, salmon steak or beef chop.

Bechamel

Talking about various sauces and gravies for second courses, we cannot fail to mention this popular additive. This Spanish recipe differs from the French version as it uses olive oil. The original taste of the sauce will surely be appreciated by your relatives and guests.

Ingredients:

• wheat flour - two tablespoons (if you want a thicker sauce, use one more spoon);
• olive oil - 100 ml;
• one onion;
• milk - 500 ml;
• spices to taste (nutmeg, allspice and bay leaf).

First, peel the onion and cut it as small as possible. After that, fry the blanks until golden brown and add flour. Pour in the milk in a thin stream, stirring constantly. After about ten minutes, when the liquid boils, add aromatic spices to the sauce.

If desired, you can also add fresh chopped herbs. This sauce can be used as a gravy or for baking second courses.

Liver gravy

Delicious anda hearty addition goes well with fried potatoes, vegetable puree, buckwheat and pasta. And if you complement the dish with pickled cucumbers, you will get a wonderful dinner or lunch for the whole family.

Ingredients:

• beef or chicken liver - 500 grams;
• two onions;
• one carrot;
• half a spoonful of flour;
• boiled water - one glass;
• s alt and pepper to taste;
• vegetable oil.

First, prepare the liver. It needs to be washed, cleaned of films and removed ducts. After that, cut the meat into small pieces, put them in a deep bowl, s alt and mix with flour. Wash and peel vegetables. Cut the onion into cubes, and the carrot into half rings.

Transfer the liver to a well-heated frying pan and fry it in vegetable oil. When the meat is almost ready, add vegetables to it and fry the food together for some more time. Pour hot water into the pan, cover it with a lid and simmer the dish over low heat for another 20 minutes.

Serve hot with your favorite side dish, fresh vegetable salad or pickled vegetables.

Mushroom sauce

Sauces for second courses with mushrooms are very popular. It is these additives that give the products a special taste and unique aroma. If you spare a little time, you can surprise your family or guests with amazing dishes.

Ingredients:

• mushrooms - 200 grams;
• onion - onepiece;
• water - 400 ml;
• half bouillon cube;
• white flour - one and a half spoons;
• sour cream - one and a half tablespoons;
• mixture of herbs and spices (pepper, basil, s alt) - one teaspoon;
• half a small bunch of dill;
• vegetable oil.

Bring 200 ml of water to a boil in a small saucepan and add the bouillon cube to it. Fry the onion and mushrooms cut into small pieces in a pan. When excess moisture has evaporated, pour the broth into the mushrooms, add s alt and spices. Stew foods over low heat with the lid closed.

Mix the remaining water with flour, s alt and sour cream. Send the filling to the pan and cook the gravy for another five minutes. Ready-made sauce can be served with meat, fish, spaghetti or potatoes.

Meat and Sausage Cheese Gravy

The original combination of flavors will impress food lovers. Like all second course gravies, our sauce goes well with mashed potatoes, pasta and stewed vegetables.

Ingredients:

• minced meat - 500 grams;
• sausage cheese - 200 grams;
• soy sauce - four tablespoons;
• mayonnaise - two spoons;
• water - 100 ml;
• onion - two pieces;
• fresh herbs - one bunch;
• garlic - two cloves;
• vegetable oil.

Chop the peeled onion and combine with minced meat. Put the mixture in a well-heated pan and fry it under a closed lid. Do not forgetstir the food periodically, breaking them into small pieces.

Grate the cheese and send it to the pan. Put soy sauce, grated garlic and mayonnaise there. Pour in the water and simmer the gravy until tender. Garnish with chopped dill before serving.

Conclusion

We will be glad if you enjoy cooking gravy for second courses at home. The recipes with photos that we have collected in this article will help you make the usual menu more varied and interesting.