Pork gravy - recipes for pork gravy in a frying pan and in a slow cooker. Dilute the dryness of the mashed potatoes with gravy. What can you prepare from pork for mashed potatoes?

It is no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and nutritional culture. The gravies are different, but they are almost always united by broth and flour in the recipe. Some cold or hot gravies may be based on pieces of vegetables, poultry, meat and even fish.

They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, pearl barley) and mixed dishes of vegetables and cereals; they are especially good with mashed potatoes.

There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat ones, of course, are prepared from meat: pork, beef, veal, lamb provide the starting material for them. But in any case, an integral ingredient is flour, dried or fried, which gives the gravy a special taste and sauce viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken breast are more suitable.

What do you need to make meat gravy?

Utensils you will need are a saucepan or a thick-bottomed frying pan, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring utensils, and a spatula.

It is important to prepare the necessary ingredients to successfully prepare this dish. Rinse the meat or chicken, drain and cut into pieces. Wash, peel, finely chop or grate all vegetables. Sift the flour, measure it and liquid ingredients.

1. Homemade recipe for meat sauce for pasta

Meat gravy for pasta will increase its nutritional value, give it a special appetizing smell and taste, and will appeal to household members and guests.

Ingredients:

• meat or chicken - 250-300 grams;
• onions - 140 grams;
• fresh carrots - 150 grams;
• wheat flour - 1 tablespoon (25 grams);
• tomato paste - 25-30 milliliters;
• garlic - 2 cloves;
• vegetable oil for frying - 30 milliliters;
• table salt - to taste.

According to a homemade recipe, the pasta sauce is prepared as follows:

1. Cut the selected and washed meat into small pieces. Peel and chop the vegetables: carrots on a grater, onions with a knife.
2. Fry the pieces of meat in a frying pan in vegetable oil until almost done. Add chopped vegetables to the meat and continue to fry the meat for another 4 minutes.
3. Pour flour into the fried vegetables and meat, mix evenly and simmer over low heat for 2-4 minutes, then add chopped garlic and add enough water to just cover, adding tomato paste and turning up the heat.
4. As soon as the contents of the pan boil, reduce the heat, add spices and continue simmering under the lid for 15 minutes. Garnish the finished gravy with chopped herbs and let sit for 10-15 minutes before serving.

2. Pork gravy recipe

For those who boldly include pork in their menu, this is the best choice. This gravy is quick, simple, good and nutritious to prepare and goes with almost any side dish.

Ingredients:

• pork - 400 grams;
• carrots - 1 root;
• onions - 2 pieces;
• wheat flour - 1 level tablespoon;
• tomato paste - 2 tablespoons;
• seasonings and herbs - according to preference;
• table salt - to taste.

The recipe for pork gravy is prepared as follows:

1. Wash the meat, dry it, cut it into equal pieces with a sharp knife, fry it in vegetable oil and add water, and simmer over low heat.
2. Peel and wash the carrots and onions, chop them: grate the carrots, cut the onions into half rings. In another frying pan, fry them in vegetable oil, add flour and, after stirring, remove from heat.
3. Transfer the vegetables stewed with flour to the stewed meat, pour in tomato paste diluted with water and continue stewing as before.
4. Add prepared chopped fresh herbs a few minutes before the end of stewing. Turn off the heat and let the prepared gravy brew for 15 minutes.

3. Easy Chicken Gravy Recipe

The aroma of chicken meat combined with the smell of melted sour cream with spices gives this gravy an incomparable taste with any side dish, be it mashed potatoes or pasta.

Ingredients:

• chicken meat - 1 breast;
• onions - 2-3 medium bulbs;
• sour cream or mayonnaise - 100 grams;
• vegetable oil;
• salt and pepper - to taste;
• drinking water - 40 milliliters.

According to a simple recipe, chicken gravy is prepared as follows:

1. Prepare everything: wash the chicken and cut into small pieces; onion, peeled, chopped in a blender or finely chopped.
2. Place chicken in a frying pan heated with vegetable oil, fry until the meat is white, immediately add chopped onion and continue frying over medium heat for a short time, add a little water and simmer under the lid over low heat until tender.

At the end of the process, add flour, quickly mix everything, pour in sour cream or mayonnaise, add salt and pepper and simmer on the lowest heat setting for about 5 minutes. Remove from heat and let sit for a short time.

4. Homemade recipe for gravy for buckwheat porridge

Everyone knows how delicious porridge with gravy is. It is used in both lenten and vegetarian diets. For this reason, this recipe offers two options: meat-based and vegetable-based.

Ingredients for vegetable version:

• onions - 2 large onions;
• fresh carrots - 2 roots;
• tomato paste - 25-30 grams;
• vegetable oil - 35 milliliters;
• sour cream or heavy cream - 15 grams;
• wheat flour - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• salt and pepper - to taste;
• aromatic seasonings - according to preference.

According to the homemade recipe, buckwheat porridge sauce is prepared as follows:

1. Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browned, and then add the grated carrots.
2. Dilute tomato paste in broth or water, pour it into the frying carrots and onions, adding sugar, salt and pepper in the desired amount.
3. Simmer the gravy for 10 minutes over low heat, stirring occasionally. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer just a little.

Ingredients for the meat version:

• beef and pork - 400 grams each;
• onions - 3-4 pieces;
• tomato ketchup - 45-50 milliliters;
• wheat flour - 10-12 grams;
• Bay leaf;
• garlic;
• salt and pepper - to taste.

This recipe contains two types of meat, mutually enriching the meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A homemade version of meat gravy for buckwheat porridge is prepared as follows:

1. Wash pork and beef, dry, cut into even small pieces. In a wok or thick-walled frying pan, heat vegetable oil to a boil and place pieces of meat in it, which, while stirring, bring until the crust is browned.
2. Place chopped onion in it and continue to fry over low heat for no more than 5 minutes, then add salt and pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
3. At the end of the stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

5. Original recipe for meat gravy with rice

Only when you try the combination of rice and gravy according to this recipe will you be able to truly appreciate how tasty it is. In addition, it does not require much time or exquisite products - everything is at hand.

Ingredients:

• beef - 300 grams.
• onions and carrots - 1 piece each;
• tomato paste - 15-20 milliliters;
• wheat flour - 1 tablespoon;
• hot drinking water - 1 glass;
• vegetable oil - 2 tablespoons;
• spicy herbs - according to preference;
• salt and pepper - to taste.

According to the original recipe, the gravy for rice is prepared as follows:

1. Cut the cooked meat into even small cubes, fry until done in vegetable oil and transfer to a suitable container.
2. Chop the washed and peeled onions and carrots and fry in the pan where the meat was just fried.
3. Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, and place the cooked meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and with it add salt, spices, ground pepper - continue simmering on low heat until the whole dish is completely cooked, remove from heat and let it brew.

6. Country recipe for liver gravy

Like all other types of gravy, liver gravy is very tasty, and also healthy, because all offal is rich in vitamins, healthy minerals, active animal protein and goes well with any type of side dish.

Ingredients:

• beef liver - 500 grams;
• onions - 2 pieces;
• sour cream - 350-400 grams;
• wheat flour - 1 tablespoon;
• dried parsley - according to preference;
• salt and pepper - to taste.

Liver gravy according to a village recipe is prepared as follows:

1. Soak the liver, rinse, drain and, after removing the film, cut into small pieces, roll them in flour.
2. Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until the crusts are golden.
3. Separately, fry the chopped onion until lightly browned, add it to the finished liver, pour sour cream over the entire mass and simmer over the lowest heat for no more than 20 minutes.
4. 5 minutes before the end, add salt and pepper, add dry parsley, stir and simmer the dish for another 3-5 minutes. Remove from heat and let the gravy steep.

7. Beef gravy according to a special recipe

The only thing special about this recipe is that it seems to combine a vegetable and meat version of the gravy. This additional side dish can be combined with absolutely any other main side dish, which makes the whole dish remarkably tasty.

Ingredients:

• beef pulp - 500 grams;
• onions - 1-2 pieces;
• wheat flour - 2 tablespoons;
• tomato paste - 15 milliliters;
• vegetable oil - 1 tablespoon;
• drinking water - 350-400 milliliters.

According to a special recipe, beef gravy is prepared as follows:

1. Cut the prepared beef into thin strips, fry in vegetable oil in a wok or thick-walled frying pan, then add salt, sprinkle with ground black pepper, and mix everything.
2. During this time, chop finely peeled onion, combine with fried meat, add flour and, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, eliminating any lumps of flour.
3. Bring the gravy to a boil over medium heat, reduce the heat to low and continue simmering, covered, until fully cooked.
4. Remove the finished dish from the heat and be sure to let it sit for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for chicken gravy with mashed potatoes

A very convenient and quick recipe for such a delicious gravy will appeal to everyone who tries it in all respects: from the availability of ingredients to the speed of its implementation.

Ingredients:

• chicken fillet - 300 grams;
• onions - 2 pieces;
• vegetable oil;
• wheat flour - 1 tablespoon;
• drinking water - 0.5 cups;
• salt and pepper - to taste.

The chicken gravy for mashed potatoes is prepared as follows:

1. Rinse the chicken fillet, allow excess moisture to drain and dry with a paper towel. Cut into even small cubes and fry in vegetable oil while stirring over medium heat until the chicken turns white.
2. Chop the peeled onion with a knife and add it to the fried meat, stirring and continue frying on low heat for 5-7 minutes.
3. After the specified time has passed, add salt and pepper to the dish, add your preferred seasonings, among which curry is quite appropriate, and stir again.

All that remains is to pour in the required amount of water and continue simmering over low heat for up to 14-15 minutes. Remove from heat and leave the finished dish for at least 10 minutes. This gravy with mashed potatoes is delicious!

An easy recipe for mashed potatoes and gravy. It turns out to be soft in taste and very nutritious, quite filling and no less healthy. Despite its simplicity, it is in this version of the gravy that everyone will like it. And I'm sure yours will appreciate it...

First of all, I want to present a simple one, which, in addition to purees, goes well with both pasta and other dishes

Meat gravy detailed recipe

Ingredients for gravy:

• Meat - 0.3 kg (300 gr.)
• Sweet pepper - 1 pc.
• Onion - 1-2 heads
• Tomatoes - 3-4 pcs.
• Garlic - 4-5 cloves
• Salt, seasonings - to taste
• Oil for frying - 100 gr.

Place the meat cut into small pieces into a frying pan heated with oil, stirring lightly and simmering over low heat for 10 minutes (see photo 1).

Then add the onion and sweet pepper, cut into small cubes, and simmer over moderate heat for 10-15 minutes with the lid closed (see photo 2).

Then add the tomatoes, cut as if for a salad, and cook over low heat with the lid closed until the tomatoes release their juice (see photo 3).

Put salt, a little black pepper and pour 0.2 liters (glass) of boiled water (see photos 4, 5 and 6) and simmer it all over low heat with the lid closed for about 30 minutes.

Before cooking, add finely chopped garlic cloves 5 minutes to enhance the taste.

The gravy for the puree is ready!

Whenever I prepare a similar meat gravy, which is perfect for most dishes, I try to adjust the amount of ingredients and liquid as needed - taking into account the preferences of the family.

Mashed potato recipe

Ingredients for puree:

• Potatoes - 6-8 pcs.
• Milk - 200 g.
• Salt - a pinch
• Butter - 2 tablespoons

Boil the peeled potatoes in salted water; for quick boiling, you can divide the potatoes into half, but no more, because when cooked, large potatoes retain more beneficial and nutritional properties.

Drain the water, add hot boiled milk, butter, and salt to the potatoes. Beat the potatoes until a homogeneous mass is formed.

Place the prepared puree in a separate serving bowl, pour the meat gravy on top and serve...

This is the easiest and surest way to make gravy and mashed potatoes that go well together. Moreover, potatoes whipped with milk turn out to be unusually tender, soft and do not become boring.

Bon appetit!

Ingredients for Goulash with Gravy and Mashed Potatoes:

• Beef - 0.5 kg
• Onions - 1 pc.
• Carrot - 1 pc. (can be without it)
• Flour - 1 tbsp. l.
• Volume. paste - 1 tsp.
• You can have sour cream - 1 tbsp. l (I have without it)
• Bay leaf - 1 pc.
• Salt to taste - approximately 0.5 tsp

Recipe with photos and step-by-step preparation of goulash with gravy and mashed potatoes:

1. Cut the meat into small pieces, lightly fry (you don’t have to fry, but immediately add a little boiling water to the meat) and simmer along with the onion and grated carrots in their own juice over low heat, pouring a little vegetable into the pan. oils

2. Then add a small amount of water. Well, let's say, a glass of water for half a kilo of meat. Simmer until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add 1 bay leaf. and you can have 3 pieces. peppercorns. Meat can be different.

3. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken). Readiness is checked with a knife or fork.

4. Then dilute 1 tsp in half a glass of warm water. tomato paste, tbsp. l. flour and tbsp. l. sour cream.

5. Mix well in a glass so that there are no lumps. I always do this with a fork.

Continuously stirring the goulash, pour the mixture into it. The goulash will begin to thicken before your eyes. Simmer a little (5-10 minutes). The meat is ready. If the water boils away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, then you can also dilute it with boiling water to the desired thickness.

6. Boil potatoes in water. Drain the water, but not completely, so that a little remains at the bottom. Mash the potatoes thoroughly in the broth. Only when the potatoes are well mashed, add hot milk, salt and butter to taste.

With broth, the puree is lighter, not sticky and tastier. Children eat this puree well.

Mashed potatoes are a very nutritious and incredibly tasty dish. It first became known in the mid-seventeenth century, but despite this, it has still not lost its popularity among gourmets.

List of recipes in the article:

Photo by Shutterstock

It is impossible to imagine Slavic cuisine without mashed potatoes. Dry in itself, it can be diluted with all kinds of gravies. Now you can learn how to prepare this dish using various videos, but the easiest way is to use standard recipes. Below are two gravy recipes (chicken and meat), which make the dish tender, satisfying and flavorful.

First recipe (meat gravy)

You will need:

• carrot
• onion
• vegetable oil
• tomato paste

So, start preparing the gravy. Wash frozen meat. Cut it into small cubes and fry in a frying pan until golden brown. Remember: you can’t overcook it too much. As soon as the crust appears golden brown, sprinkle the meat with flour. Mix well. In order for the flour to fry, keep it on the fire for another five minutes.

Transfer the finished meat to a cauldron in which you will make the gravy. Wash and peel the onions and carrots. Cut the carrots into strips, one half of the onion into small cubes, the other into rings.

Heat the vegetable oil well in a frying pan. After that, put the chopped vegetables in it. Fry them until done.

Add tomato paste to the pan with the prepared vegetables. Stir the resulting mixture thoroughly. It should be thick enough. Fry for another five minutes until the contents are uniform in color.

After this, put everything from the frying pan into the cauldron in which the meat lies. Dip a laurel leaf there, mix well and add water. Put it on the fire and bring it to a boil. The gravy should be simmered over low heat for fifteen minutes, stirring occasionally.

Once the mixture comes to a boil, reduce the heat. Add salt and pepper as desired

Second recipe (chicken gravy)

You will need:

• carrot
• chicken fillet
• mushrooms
• vegetable oil
• butter
• Bay leaf
• salt, spices

The gravy should be done as follows. Wash the carrots, peel them and cut into strips. Peel the onion and chop it into cubes. Wash the chicken fillet and cut it into medium-sized pieces.

Dry the mushrooms a little on a napkin, then fry them, carrots and onions in sunflower oil. You need to fry until they are ready.

Heat a dry frying pan and, adding small portions, fry the flour. Don't forget to stir it all the time. When it is ready, its color will change and become uniform.

Once the flour is ready, pour about a glass of water into it. This should be done in a thin stream and stirring all the time to prevent the formation of lumps. Add the prepared flour mixture to the vegetables and stir well.

Fry the chicken fillet in butter and pour the finished meat into a frying pan with vegetables. Add water, throw in a bay leaf. Add pepper and salt. After simmering for 25 minutes on low heat, turn off. All is ready!

All that remains is to mix one of these gravies with mashed potatoes, invite guests and enjoy a wonderful hearty and tasty dish with them.

There is no such person who does not like tender mashed potatoes with delicious gravy. Some people choose thin gravy, some choose thick gravy. They are all delicious in their own way. There are many methods for preparing gravy.

You will need

• For the first recipe:
• meat – 350 g;
• carrots – 2 pcs;
• onions – 2 pcs;
• tomato paste – 2 tbsp;
• flour - 1 tbsp;
• sunflower oil – 1 tbsp;
• bay leaf - 1 pc;
• water – 1.5 liters;
• pepper - to taste.
• For the second recipe:
• flour - 2 tbsp;
• carrots – 2 pcs;
• onions – 2 pcs;
• chicken fillet – 250 g;
• champignons – 1 jar 400 g;
• tomato paste – 1 tbsp;
• sunflower oil – 2 tbsp;
• butter – 50 g;
• water – 1.5 l;
• bay leaf – 1 piece;
• pepper to taste.

Instructions

1. Recipe 1. Wash the meat. Cut it into small slices. Fry in a frying pan until golden brown. There is no need to overcook it. When a golden brown crust appears, add flour. Mix thoroughly. Keep it on the fire for 5 minutes so that the flour is also overcooked. Place the fried meat in a saucepan where you will cook the gravy. Wash and peel the carrots and onions. Grate the carrots on a fine grater and cut the onion into half rings. Pour sunflower oil into the frying pan and heat it up. Place your cooked vegetables in a heated bowl. Fry the vegetables until done. Add tomato paste to the pan with the prepared vegetables. Mix well. Fry for 5 minutes until the mixture becomes a uniform color. Place the vegetable mixture in the pan where you put the meat. Add bay leaf. Mix everything. Add water. Place on the fire and bring to a boil. After this, reduce the heat. Add salt and pepper to your taste. Cook for 15-20 minutes over low heat, stirring occasionally.

2. Recipe 2. Wash, peel and grate the carrots. Peel and chop the onion into cubes. Cut the chicken fillet along the fibers into medium slices. Drain the mushrooms and dry on a napkin. Fry mushrooms, carrots and onions in sunflower oil until cooked. Heat a dry frying pan. Sift the flour onto it and, without ceasing to stir it, fry. The flour should change color, it should be uniform. As soon as the flour is fried, pour a glass of water into it in a thin stream. At the same time, it needs to be stirred so that there are no lumps. Pour the resulting mixture into the vegetables and stir. Fry the chopped fillet in butter. Add the fried meat to the pan with vegetables. Add water, bay leaf, salt and pepper. Simmer over low heat for 20-25 minutes. The gravy is ready.

Onion and sour cream sauce is a beautiful addition to meat dishes. A delicate sour cream base gives meat deliciousness and great taste. Your household and guests will greatly appreciate this addition to the main meat dish.

You will need

• 4 large onions
• 250 gr. sour cream
• 3 tablespoons flour
• 1 glass of water
• 0.5 cups meat broth
• ground black pepper
• vegetable oil for frying
• greenery

Instructions

1. Peel the onion and finely chop it.

2. Lightly fry in oil.

3. Reduce the heat to low, pour the broth over the onion, close the lid and simmer for 20 minutes. The onion should simmer until it is approximately mushy.

4. Add flour, salt and pepper to sour cream. Mix everything thoroughly until smooth, so that there are no lumps.

5. Add warm water to the sour cream mixture, stirring continuously. Stir until smooth.

6. Pour the sour cream into the onion, add heat and stirring constantly, bring to a boil.

7. Turn off and add to gravy greenery.

8. The gravy can be prepared either separately or with stewed meat.

9. 20 minutes before the meat is ready, add the onion, add broth and simmer.

10. After this, add sour cream sauce and bring to a boil.

11. Onion-sour cream sauce for meat ready. Have a nice appetite.

Video on the topic

Dishes made from potatoes, pasta and cereals are often served with gravy, which gives them a strange new taste. Throughout the history of cooking, culinary experts have come up with many types of gravies. Mushroom has a high nutritional value; it can be used to replace meat gravy. Try making mushroom gravy, it's not difficult.

You will need

• dried mushrooms – 30 g;
• vegetable oil – 2 tablespoons;
• butter – 10 g;
• flour – 2 tablespoons;
• onions - 1 small onion;
• cream or sour cream - 3 tablespoons;
• bay leaf - to taste;
• salt - to taste;
• pepper - to taste.

Instructions

1. Rinse and soak the mushrooms for 5-6 hours, during which time they will swell and become softer, resulting in a much shorter cooking time. After this, drain the water into another container and rinse them again. After this, fill with the water in which they were soaked, filtering it through several layers of gauze in advance. In this way, it will be possible to avoid any remaining soil getting into the broth.

2. Cook the mushrooms for 30-40 minutes over low heat until tender. Meanwhile, finely chop the onion and saute it in vegetable oil until transparent. Fry the flour until golden chestnut color in another frying pan.

3. Rinse the finished mushrooms with hot water and chop finely. Place them in a frying pan with onions and fry for 10 minutes, adding butter. Dilute the flour with warm mushroom broth to the desired thickness so that there are no lumps, and boil, skimming off the foam.

4. Combine everything in one bowl, add salt, pepper and bay leaf and cook for 5-10 minutes. You can finish cooking here if the gravy is intended for strict vegetarians.

5. Finally, add cream or sour cream, bring the mixture to a boil and remove from heat. The mushroom sauce is ready; it harmonizes delightfully with porridges, pasta and vegetable dishes, as well as with meat dishes. When serving, pour it over the dish.

Note!
Without soaking, dry mushrooms are cooked for at least 2-3 hours. The most fragrant gravy is made from porcini mushrooms.

Helpful advice
For a lower calorie content of mushroom gravy, cream or sour cream can be replaced with 1 glass of milk. Before adding cream or sour cream, you can add 1 teaspoon of tomato paste to the mushroom gravy, if desired. Instead of dried mushrooms for gravy, you can use fresh ones; champignons are especially suitable, in addition, Cooking them is much faster. The gravy can also be prepared from salted mushrooms. You can add carrots and parsley root, fresh or dried dill to the mushroom gravy.

Gravy is a wonderful addition to many main courses. It can be either too liquid or thick. Try cooking the 2nd option, it is more satisfying.

You will need

• – 500 grams of pork;
• – 250 grams of sour cream;
• – 2 tablespoons of sifted flour;
• – 1 tablespoon of tomato paste;
• – 3 cloves of garlic;
• – salt, pepper to taste;
• – vegetable oil for frying.

Instructions

1. First you need to carefully prepare the pork - wash the selected piece under running cold water, lightly beat it with a hammer and cut it into small slices. If desired, you can beat the meat earlier than cutting; this will take a little more time, but it will turn out very tender and soft.

2. Fry the pork in any vegetable oil with finely chopped garlic. Salt and pepper the meat and add your favorite seasonings to it. You can use ready-made spice mixtures specifically prepared for frying meat.

3. In a separate bowl, mix sour cream and tomato paste, dilute the mixture with water and add flour to it. Add salt and pepper to taste. The liquid should be homogeneous, without flour lumps. But using a mixer for mixing is not recommended.

4. Add this mixture to the meat, mix the ingredients thoroughly, cover with a lid and leave to simmer over low heat. It is also important to stir the dish from time to time and watch how the gravy thickens.

5. In about 15 minutes the dish will be completely ready. This gravy can be served with any side dish. It goes well with mashed potatoes, buckwheat, pasta, vegetable stews and rice.

Note!
If desired, you can replace the tomato paste with any ketchup. This will not greatly change the taste of the finished dish.

Helpful advice
If there is too little sour cream in the house, you can supplement it with a small amount of mayonnaise.

Video on the topic

Helpful advice
If you want to prepare a thick gravy, then add more flour.