Carrot and onion gravy recipe. Gravy Carrot, onion and tomato paste sauce

Even the most aromatic and appetizing cutlets cannot do without a rich, fragrant sauce. Most often, the gravy is prepared on the basis of tomatoes and tomato products (sauce, paste, juice or homemade preparations), with the addition of garlic, onions, dried or fresh herbs, various vegetables or mushrooms. In addition to tomato-based gravies, there are also white sauces made with cream or sour cream, mixtures of mayonnaise and pasta, based on mushrooms, cheese, garlic and onions, sweet paprika, red and white wines, etc.

Wheat or corn flour and starch are used as a thickener. Flour can be fried or poured after sautéing other ingredients already dissolved in cold water. The gravy is also made without using wheat flour. In this case, a lot of vegetables are added to it, either pureed or finely chopped.

Each housewife has her own signature recipe for gravy for cutlets. This article presents the most famous and popular sauces.

Sweet and sour sauce with kefir

Ideal not only for cutlets, but also for all other meat dishes. It is especially good with beef or pork dishes.

Ingredients:

Kefir – 1 tbsp.
Garlic – 0.5 heads.
Dried dill – 1 tsp.
Cumin - a third of a tsp.
Black pepper.
Salt.
Vegetable oil – 30 ml.
Wheat flour – 1 tbsp. l. no slide.
Water - as needed.

Preparation:

Crush the garlic or put it through a garlic press. Mix the resulting puree with kefir, salt, ground cumin, dried dill and other spices. Let stand for about 10 minutes.
Heat vegetable oil in a frying pan and gradually add wheat flour. Sauté until golden brown.
Then pour the kefir mixture into the frying pan and simmer everything until thickened over medium heat for 5 minutes.
Dilute the sauce with water to the desired consistency. Simmer for another 5-10 minutes and remove from heat.

Classic sauce for cutlets with onions and carrots

For this sauce, carrots are most often grated on a regular coarse grater (beet grater). However, if you try to grate the carrots on a medium (cheese) grater, the prepared gravy will acquire a completely different consistency - thicker and more uniform.

The basis for the sauce is the meat juice and fat remaining in the pan after frying the cutlets.

Ingredients:

Onions – 1 pc.
Garlic – 2 cloves.
Unsalted tomato paste – 1 tbsp. l.
Wheat flour – 1-2 tbsp. l.
Carrots – 1 pc.
Black pepper.
Water – 1 tbsp.
Salt.
Other spices to taste.

Preparation:

Finely chop the onion. Grate the carrots on a cheese grater.
Sauté the onion in fat until golden brown. Then add grated carrots and a couple of cloves of garlic. Salt and season.
After 5 minutes, add tomato paste and the rest of the spices. Mix everything well and gradually add wheat flour.
Once the mixture thickens, dilute it with water to the desired sauce consistency.
Simmer for about 5 more minutes and remove from heat.

Cheese sauce for cutlets

A spicy replacement for tired tomato sauces and garlic and onion fries.

Ingredients:

Processed cheese – 1-2 pcs.
Dried herbs (parsley, dill, oregano) – 1 tsp. with a slide.
Celery – 100 g.
Wheat flour – 2 tbsp. l. no slide.
Water – 1-2 tbsp.
Butter – 50 g.
Chili pepper - a quarter of a pod.
Black pepper.
Salt.

Preparation:

Grate the processed cheese on a coarse grater and the celery on a fine grater. Finely chop the chili pepper.
Fry celery with chili peppers in butter. Lightly salt the vegetables and season.
Gradually add wheat flour, dried herbs and fry for 5 minutes.
Pour water, bring to a boil and gradually add grated cheese, stirring continuously.
After the cheese has completely melted, keep the sauce on the fire for another 3-5 minutes and remove from the heat.
Serve immediately with the cutlets.

This easy-to-prepare vegetable gravy will be an indispensable addition to side dishes and a variety of dishes. Simple dishes will acquire a new taste and aroma. The minimum amount of products and clear recommendations will help even a beginner not to get confused and prepare gravy.

Utensils for preparing gravy

In the process you will need two deep plates, a frying pan or saucepan, a wooden spatula, a grater, a cutting board, a glass, and a tablespoon.

Required Products

A couple of large onions, three carrots, two tablespoons of flour, 250 milliliters of liquid (this can be water, milk, tomato juice or broth), vegetable oil for frying, a pinch of salt, seasoning you like.

Preparing Ingredients

The onion must be peeled, cut into cubes and placed in a prepared plate. Wash the carrots, peel them and grate them on a coarse grater, prepare a glass of tomato juice.

Preparing the gravy

Pour sunflower oil into a saucepan, as soon as it is well heated, add chopped onion, fry, stirring regularly until golden brown. Then add flour and, without ceasing to stir, add carrots. This will only take 3 minutes. Then pour in the tomato juice, add seasoning, salt and mix thoroughly. Reduce heat and cover the pan with a lid. Simmer for 15–25 minutes.
Check the readiness of the gravy: you just need to taste the vegetables, they should be soft.

Basic secrets of making gravy

You can use flour to make the gravy thicker by adding a little more than in the recipe. If the gravy is too thick, dilute it with broth or water.
This recipe is very simple and you can make the gravy taste different every time. To do this, you just need to experiment with the composition of the products.

Bell peppers work well; their color scheme will brighten the gravy. Parsley, dill, and celery will add spice and increase the amount of vitamins and nutrients. All the greens are added at the very end of preparing the gravy. For lovers of spicy cuisine, it is good to add garlic, hot pepper, horseradish or mustard.
Store the gravy in the refrigerator for two days and reheat in the microwave.

Chapenko Oksana, especially for the Adviser.

If you have fried cutlets and want to improve their taste, prepare the sauce. Supplemented with gravy for the cutlets, they will become even more tender. From the collected best recipes, find a more suitable option for yourself.

The most common gravy option is using onions and tomato paste as the main ingredients. If the cutlets turn out a little dry, prepare the gravy according to this recipe and the dish will be saved.

Ingredients:

sugar - a pinch;
flour – 1 tbsp. spoon;
salt;
hot water – 250 ml;
onions – 45 g;
bay leaf – 2 leaves;
frying oil;
spices;
tomato paste – 2 tbsp. spoons;
garlic – 2 cloves.

Preparation:

Finely chop the onion, put it in a frying pan with oil, and fry until golden brown. The fire should be moderate.
Pour tomato paste into a separate container and add flour. Pour the composition with hot water. Add salt and sugar to taste, stir until smooth so that there are no lumps.
Pour the prepared mixture into the frying pan.
Simmer the sauce until thickened, stirring constantly.
3 minutes before the end of the process, place the bay leaf and dry spices.
Leave in the pan, covered, for another 7-10 minutes.

Recipe for cooking “as in a cafeteria”

If you like cafeteria-style gravy for your cutlets, this is exactly the recipe you've been looking for.

Ingredients:

flour – 1 tbsp. spoon;
spices;
bulb;
carrots – 1 pc.;
sour cream – 2 tbsp. spoons;
salt;
meat broth – 210 ml;
tomato paste – 1 tbsp. spoon;
vegetable oil or butter - 2 tbsp. spoons.

Preparation:

Peel the carrots and grate them.
Remove the peel from the onion and cut into small cubes.
Pour or melt the butter in a frying pan, place the onion, fry until golden brown.
Add carrots and simmer for about 5 minutes.
Pour broth over vegetables. If you don’t have meat broth on hand, you can pour the water in which the cutlets were fried into the frying pan and simmer for a couple of minutes. The resulting mixture is suitable for gravy.
Add tomato paste, sour cream. Add salt and season with spices. Simmer for a quarter of an hour until the vegetables are soft.
Separately, sauté the flour, stirring thoroughly with a spatula in a dry, heated frying pan until light brown. Cool. Combine with the main mixture.
Simmer, stirring constantly, until thick.

Thick sauce with flour

A very tasty gravy made with white flour. Many people know it under the name “bechamel”. This is a good option for steamed cutlets.

Ingredients:

cream – 490 ml;
butter – 55 g;
spices;
salt;
Bay leaf;
flour – 2 tbsp. spoons.

Preparation:

Place the oil in the prepared saucepan. When it melts, add flour, stir, fry. Watch the condition, the color should not become dark.
Pour in some of the cream. If you want a non-fat sauce, you can use milk. Add salt to taste.
Simmer, stirring the mixture, over low heat.
Sprinkle with spices.
Pour in the remaining cream and simmer until thickened, stirring continuously.

Gravy for fish cutlets

It’s very easy to make a gravy for cutlets from sour cream that the whole family will love. It will take just a few minutes to prepare. The composition is ideal for fish cutlets.

Ingredients:

flour – 4 teaspoons;
butter – 2 tbsp. spoons;
sour cream – 4 tbsp. spoons;
parsley;
salt;
dill;
horseradish – 2 teaspoons;
fish broth – 250 ml.

Preparation:

Place the butter in a hot frying pan and melt it. Make sure that the mixture does not burn. Sprinkle with flour, stirring constantly.
When a honey color appears, add broth. Simmer for 5 minutes.
After thickening, add sour cream with horseradish and add salt.
Leave covered for two minutes.
Sprinkle the gravy with chopped herbs and mix everything.

Mushroom sauce option

This spicy, aromatic sauce will improve the taste of any dish, and is especially good with cutlets. The sauce will turn ordinary cutlets into a festive dish, so every housewife needs to learn how to cook it.

Ingredients:

bulb;
flour – 1.5 tbsp. spoons;
dried mushrooms – 100 g;
salt;
pepper;
butter – 3 tbsp. spoons.

Preparation:

Place the cooked mushrooms in a container, add water, and leave for three hours.
Boil the mushrooms for an hour in the same liquid, strain the broth and set aside.
Cut the mushrooms into small pieces or put them through a blender.
Add flour to a hot frying pan and fry until light brown. Then add oil, pour in broth. Simmer for 5-7 minutes.
Chop the onion and fry separately until golden brown.
Add mushrooms, simmer.
Combine with sauce.
Salt, sprinkle with pepper, simmer a little.

With carrots and onions

Vegetable ingredients will help make the prepared dish more varied, its taste will become richer and brighter.

Ingredients:

water – 230 ml;
garlic – 2 cloves;
onion – 130 g;
flour – 30 g;
oil;
salt;
tomato paste – 30 ml;
carrots – 130 g.

Preparation:

Peel the vegetables. Chop the onion and grate the carrots on a coarse grater.
Place vegetables in a hot frying pan with oil and fry.
Sprinkle with flour and stir. Cook for three minutes.
Finely chop the garlic cloves and add to the roast.
To fill with water. Add tomato paste.
Boil the mixture and add salt to taste.
Mix. To cover with a lid.
Simmer for about a quarter of an hour.

Gravy - general principles of preparation

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to use fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but during the mushroom season, of course, fresh forest mushrooms are best - the gravy with them will be very aromatic, rich and tasty.

To prepare vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour, pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.

Gravy - preparing food and utensils

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or saucepan, a cutting board, a knife and a grater. The gravy is served along with the side dish on regular serving plates for main courses.

Before you start preparing the gravy, you need to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate the carrots). You should also measure out the required amount of flour, liquids and spices.

Gravy Recipes

Recipe 1: Pasta sauce (option 1)

Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required ingredients:

280-300 g of any meat;
Onions - 140 g;
Carrots - 140-150 g;
Flour - 20-25 g;
Tomato paste - 25-30 ml;
Garlic - 2 cloves.

Cooking method:

Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 1315 minutes.

Recipe 2: Pasta sauce (option 2) “Creamy”

A very simple and delicious pasta sauce recipe. The gravy turns out very tender, aromatic and fragrant.

Required ingredients:

Fresh or canned tomatoes - 380-400 g;
Heavy cream - 80-100 ml;
15 ml butter;
Onions - 1 pc.;
Garlic - 1 clove;
Basil (dry or fresh);
Olive oil;
2 g oregano;
4-5 g salt;
Sugar - 0.5 tsp;
Pepper - 3 g.

Cooking method:

Chop the onion and garlic and fry. Wash the tomatoes, remove skins and chop. Place in the pan with the garlic and onions. Add a little sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is an excellent choice for main courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.

Required ingredients:

350-400 g pork;
1 carrot;
Onions - 2 pcs.;
Sunflower oil;
An incomplete spoon of flour;
2 tablespoons of tomato paste;
Seasonings;
Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.

Recipe 4: Chicken gravy

Chicken gravy in a delicate sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out very tender, aromatic and tasty.

Required ingredients:

Small chicken breast;
2-3 small onions;
Salt;
Pepper;
Sour cream (or mayonnaise) - 100 g;
Some water;
Vegetable oil.

Cooking method:

Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

Required ingredients:

1 onion;
4. Vegetable oil;
Salt;
Pepper;
Tomato paste or ripe tomatoes - 150-160 g;
Spoon of flour;
Bay leaf;
A little sugar;
Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Cooking method:

Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.

Recipe 6: Buckwheat Gravy

Buckwheat gravy can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of preparing aromatic vegetable gravy for buckwheat.

Required ingredients:

2 large onions;
2 carrots;
25-30 ml tomato paste;
1 tbsp. l. Sahara;
Fragrant seasonings - to taste;
Salt;
Pepper;
15 ml sour cream or high fat cream.

Cooking method:

Grate the carrots and chop the onion. First, fry the onion in oil, then add the carrots to it. We dilute tomato paste in water or broth and pour the mixture over the sautéed vegetables. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can add more water or broth.

Recipe 7: Meat gravy

This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy goes great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Required ingredients:

400 g each of beef and pork;
Bulbs - 3-4 pcs.;
Tomato ketchup - 45-50 ml;
Bay leaf;
10-12 g flour;
Salt;
Pepper.

Cooking method:

Peel and chop the onion. Wash all the meat and cut into small pieces. Heat the oil in a thick-walled saucepan or frying pan and add the meat. After the pieces of meat are browned, add the onion and fry for a few more minutes. Then throw in a bay leaf, add salt and pepper to taste, and pour in ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the heat and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.

Required ingredients:

400 g wild mushrooms;
A glass of cream (21-22%);
1 tbsp. l. flour;
80-100 g of onion;
65 g butter;
Salt.

Cooking method:

Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all ingredients for another 9-10 minutes, add salt. Then sprinkle the mushrooms and onions with flour, stir and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to sit for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for delicious gravy for cutlets. You can prepare this gravy immediately after frying the cutlets, as you will need fat.

Required ingredients:

Fat and juice in which the cutlets were fried;
Half an onion;
Spoon of flour;
65-70 g tomato paste;
200 ml water;
Seasonings and spices.

Cooking method:

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, and after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for rice

Even the most ordinary boiled rice can become incredibly tasty if you prepare a juicy gravy for it. This gravy is very simple to prepare and does not require the use of complex products.

Required ingredients:

Beef - 300 g;
1 onion and carrot each;
15-20 ml tomato paste;
Spoon of flour;
A glass of hot water;
Vegetable oil;
Spices;
Pepper;
Salt.

Cooking method:

Cut the meat into small cubes and fry until cooked. Transfer the meat to a bowl. Grate the carrots and chop the onion. Fry the vegetables in the same pan where you fried the meat. Season the vegetables with tomato paste, stir and add flour. Put back the pieces of meat, simmer all together for 4-5 minutes, then pour in water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Liver gravy is not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy goes great with any side dishes: mashed potatoes, pasta, buckwheat, etc.

Required ingredients:

Half a kilo - 600 g of beef liver;
2 onions;
Sour cream - 350-400 g;
Dried parsley;
Flour.

Cooking method:

Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required ingredients:

Half a kilo of beef pulp;
1-2 pcs. Luke;
2 tablespoons flour;
15 ml tomato paste;
A spoon of vegetable oil;
350-400 ml of water.

Cooking method:

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.

Recipe 13: Gravy for puree

An excellent recipe for quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.

Required ingredients:

Chicken fillet - 300 g;
2 onions;
Salt and pepper - to taste;
Vegetable oil;
Some water.

Cooking method:

Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry sauce. Then add water to the chicken and onions and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.

Required ingredients:

100 ml milk;
35 ml water;
Butter - 45 g;
Seasonings;
Salt;
Flour - “by eye”.

Cooking method:

Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.

— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to use a little more flour;

— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;

- To avoid the formation of lumps, you must first dissolve the flour in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

— If you don’t have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;

— Chicken gravy goes well with dried garlic and curry seasoning;

- If you are preparing a creamy gravy, the cream must be added at the very last stage and do not boil it, but simply bring it to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;

— Instead of flour, you can also use corn starch as a thickener;

— To prepare the well-known cafeteria-style gravy, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then season the gravy with salt, pepper and throw in a few bay leaves. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.

Step 1: Chop the ingredients.

First you need to peel the onions. It is necessary to cut it into thin rings, so that in the future it will be convenient to finely chop it. Afterwards, wash the carrots, peel and grate on a coarse grater. Place a frying pan on the stove to heat up and pour a little vegetable oil into it. While you wait, finely chop the onion. When the pan is hot, add the onion. Fry it over high heat for 3-5 minutes, stirring constantly with a spatula, then add carrots to it and fry over medium heat for about 3-5 minutes.

Step 2: Combine all pasta sauce ingredients.

When we have already fried the onions and carrots, it’s time to add ketchup or tomato paste to them, or you can even add your own homemade tomato paste. Stir the dish constantly! At this stage you can put the kettle on to boil, we will need it a little later. Now it's time to add soy (or regular) flour. And almost immediately pour a few tablespoons of boiling water into the frying pan. If the gravy is too thick, you can add a little more boiling water. Mix everything well, add salt and spices to taste, and remove from heat.

Step 3: Serve the gravy over the pasta.

As a result, we got a gravy with a consistency similar to sour cream, very aromatic and beautiful. As soon as we remove our dish from the heat, we divide the gravy into plates. Spread it in portions, preferably directly on the pasta. The dish can be decorated with fresh lettuce or parsley leaves. Bon appetit!

If you like your gravy spicier, add some red pepper and pressed garlic.

This gravy sauce goes well not only with pasta, but also with boiled rice.

If you want to make a complete dish, add some chicken meat (300-400 grams will be enough). Before frying the onions, fry the finely chopped chicken breast for 15 minutes, and then proceed to fry the onions and carrots.