Tomato paste sauce with spices. A recipe with photos for a rich gravy made from tomato paste and flour at home. Sour cream chicken sauce

In cooking, gravy is often used, which is a sauce that is used to add flavor, enhance taste and to enhance the main dish. There are a huge number of recipes for making gravy.

The simplest and most well-known to many housewives is gravy using flour. We will tell you step by step how to properly prepare gravy with flour and other ingredients in the article.

Take a small saucepan, add a little milk to it, which needs to be diluted 1/3 with water. Bring to a boil over low heat, add salt, butter and spices of your choice. In a separate plate, stir 1 tablespoon of water in a small amount of water until the consistency is homogeneous so that there are no lumps. Slowly pour the resulting mixture into the gravy, place the pan on low heat and simmer until it thickens. Some housewives replace milk with sour cream, and the proportions of the components can be chosen at your discretion. Some people like a thinner gravy, while others like it thicker. You can make a delicious tomato sauce by adding a little tomato paste or fresh tomatoes.
To prepare the gravy, you can use another method - take a frying pan, pour vegetable oil into it, add a tablespoon of flour from it and fry over low heat. Add sour cream to the mixture and mix well. Now add water or a little meat broth and bring the gravy to a boil. Then salt and pepper to taste and add tomato paste.
If you prefer mild, creamy flavors, you can use the following gravy recipe. Take 500 cm of cream and stir 2 tbsp in it. flour. Pour the resulting mixture into a cold frying pan - it should have high edges so that the gravy does not boil away during stewing. Turn on the heat and gradually heat the frying pan. We take about 200 grams of cheese and grate it, then add it to the gravy. We also send 2 cloves of finely chopped garlic there. The sauce should simmer with continuous stirring until the cheese is completely dissolved.
You can prepare gravy with herbs and vegetables. To do this, fry the onion in a frying pan until caramel-colored, add carrots to it and fry until the oil turns orange. Now add finely chopped tomatoes and simmer until done. We dilute a tablespoon of flour in half a glass of water and add it to the prepared gravy, boil it and add finely chopped herbs and spices. You can stew pork or beef in the resulting gravy.

How to properly prepare gravy with flour, using mushrooms or meat, which goes well with many dishes? Fish, potatoes, spaghetti, pasta or porridge can be enhanced with such a hearty and tasty gravy. It not only gives incredible taste, but also makes the dish juicy.

Ingredients for making gravy

One carrot.
800-1000 ml of broth.
A couple of tablespoons of sour cream.
1 medium onion.
1-1.5 tbsp. tomato paste.
Seasonings are at your discretion.
Salt.
Sunflower oil.
Greenery.
2 tablespoons flour.

Gravy recipe

Chop the onion into small cubes and grate the carrots on a coarse grater. Fry vegetables in vegetable oil.

Add sour cream and tomato paste, and then pour in the broth.

In another frying pan, you need to fry the flour in advance until it has a caramel color, and then cool it. Now add the flour to half a glass of cold water and pour the resulting mixture in a thin stream, slowly, into the broth. Do not forget to continuously stir the gravy until it thickens completely, and make sure that it does not burn.

Add salt to taste, finely chopped herbs and seasonings, simmer over low heat for about 10 minutes. If you like garlic, you can add it at the end.

Important! To avoid burning of the gravy, it is recommended to use dishes with a thick bottom. To prevent lumps from forming from the flour, it must be fried in a frying pan until creamy.

If you prepare gravy with mushrooms (can be used in

Tip #3. How to prepare aromatic gravy for cutlets, meatballs and meatballs

Any gravy will make your dish juicy, appetizing and nutritious. It is suitable as an additive not only for fish, meat, chicken, liver, but also goes well with a simple side dish in the form of porridge, spaghetti or potatoes.

As you already understand, flour is needed to thicken the gravy, and herbs, garlic, spices, and herbs are used to improve the taste. Remember that the main purpose of gravy is to enhance the taste of the dish, but not to overwhelm it.

How to cook:

For cutlets and other minced meat dishes, standard white sauce is ideal. To do this, you need to melt the butter in a frying pan and add a tablespoon of flour to it - you need to sauté until it turns yellowish. Heat over low heat until the gravy thickens. To avoid lumps, you need to stir the sauce thoroughly. After this, add spices and herbs. You can enhance the taste of the gravy with sautéed vegetables: grated carrots, bell peppers, finely chopped onions.
There is another interesting recipe for making gravy. If, after cooking meat or chicken in the oven, there is any rendered fat and liquid remaining, this will be an excellent base for gravy. You need to carefully scrape off what remains on the baking sheet with a spatula, pour in a couple of glasses of warm water and mix well. Carefully pour the mixture into a thick-bottomed bowl or frying pan. Take ¼ cup of flour and stir it in cold water - you should get the consistency of liquid sour cream. It is convenient to beat the mixture with a blender, and then the gravy will be without a single lump. Now you need to pour the diluted flour into the frying pan and mix well. All that remains is to bring it to a boil and until it thickens, stirring constantly so that it does not burn. Season with salt and spices, add herbs and garlic to your liking. The gravy is ready.
There is a very tasty sauce made from vegetables and mushrooms that will enhance the taste of buckwheat porridge or pasta. Take a couple of onions, chop finely and sauté in sunflower oil until golden brown. Grate the carrots on a coarse grater and place in a frying pan. We chop the mushrooms and you can take chanterelles, champignons or oyster mushrooms. Stew together with vegetables. Place the finely chopped tomatoes in a frying pan and simmer until tender for about 15 minutes. While the gravy is preparing, you need to dilute ¼ cup of flour in cold water to make it look like sour cream and beat with a blender so that there are no lumps. Carefully pour the mixture into the frying pan with the gravy, stirring continuously. Simmer for another 5-7 minutes, then add salt, spices, and herbs. Delicious gravy is ready.
If you are preparing meatballs or meatballs, then the gravy can be prepared in the same frying pan with them. About 15 minutes before the meatballs are ready, take ¼ cup of flour and stir in cold water until it reaches the consistency of sour cream. Add a little cream or sour cream and mix well. Salt, pepper and pour the mixture over the meatballs - now all that remains is to simmer the gravy with the lid closed for about 15 minutes on low heat.

We invite you to find out a delicious recipe for making meat gravy with vegetables, which will take very little time to prepare. It can be served with your favorite side dishes: potatoes, spaghetti, any porridge.

The recipe is interesting because the ingredients of the gravy can be varied according to your taste preferences.

Ingredients for making meat and vegetable gravy

400-500 grams of meat (you can take pork, beef, veal, chicken fillet).
50-70 grams of tomato paste or ketchup. During the summer months, you can use peeled tomatoes.
150-200 grams of sour cream.
A couple of bell peppers.
1 carrot.
1 large onion.
Vegetable oil for frying.
Salt and spices to taste.
A few cloves of garlic.
Greenery.

Scheme for preparing meat gravy with vegetables

First, let's prepare the ingredients. Peel the vegetables and cut them as you like - into cubes or strips. We recommend cutting the bell pepper into larger pieces so that its flavor in the dish is more pronounced, if you like it. Finely chop the garlic and herbs. Carrots can be chopped or grated on a coarse grater.
Heat the sunflower oil in a frying pan and first add the onion, saute it until transparent, then the carrots and bell pepper. Instead of tomato paste, feel free to use fresh tomatoes. Pour boiling water over the tomatoes to remove the skin easily. Chop the tomatoes with a knife or in a blender and simmer with the vegetables. You can safely experiment with your favorite vegetables, adding them at your discretion. Green beans, zucchini, cauliflower - add vegetables to your taste and come up with special gravy recipes. Onions, bell peppers and green beans go well with chicken fillet. Pork goes well with carrots, onions, peppers, and tomatoes.
While the vegetables are stewing, let's start with the meat. We wash the pork, cut it into plates, beat it with a hammer and cut it into small oblong pieces. Now we add the meat to the vegetables and simmer until done.
Add a little water and sour cream to the pan and continue simmering, stirring the ingredients occasionally. Salt, pepper and cook for 15-20 minutes.
At the end, we season the gravy with garlic and herbs and we have a fragrant, hearty, thick gravy that goes perfectly with potatoes, rice, buckwheat, millet, and pasta. Chicken gravy goes well with pasta, potatoes, rice, and oatmeal.

Important! It is important to fry the bell pepper well with the vegetables so that it does not crunch in the finished gravy. You should also beat the meat well so that it is tender and soft and cooks quickly.

The gravy is ideal for main courses, and can be prepared in different ways.

We have already talked about thinner gravy options, and now we propose to find out a more satisfying dish due to its thickness.

Ingredients for preparing thick gravy with meat

400-500 grams of pork.
2 tablespoons flour.
200-250 grams of pork.
A tablespoon of tomato paste.
A few cloves of garlic.
Sunflower oil for frying.
Salt pepper. Spices to taste.
Greenery.

Technology for preparing thick gravy with meat

Let's take care of the meat first. It needs to be washed under running water, cut into plates, thoroughly beaten with a hammer and cut into small oblong pieces. You can beat already chopped meat, but this procedure will take more time.
Pour vegetable oil into a frying pan, heat it well and send the prepared pork there. Add your favorite spices to it. It is not recommended to salt the meat at the beginning of frying, as it will lose a lot of cell juice and become tough.
Place a mixture of sour cream and tomato paste in a saucer, add water and flour - all this can be blended with a blender so that there are no lumps from the flour. Water can be safely replaced with meat broth. Salt and pepper.
We send the finished mixture to the meat, mix well, close the lid, reduce the heat and simmer over low heat. It is important to stir the gravy frequently to determine the degree of thickening and prevent burning.
Cook the dish for about 15 minutes, season with garlic, herbs and bring to taste. Serve the gravy with rice, buckwheat, pasta, potatoes, and vegetable stew. Mashed potatoes are perfect too.

Important! If you don’t have tomato paste at home, you can safely replace it with fresh tomatoes or ketchup, which you always have in the refrigerator.

If there is no sour cream, then a couple of spoons of mayonnaise will also work.

Any gravy will perfectly complement your favorite food. If we talk about main courses, the gravy goes perfectly with fish, meat, chicken, liver, seafood, and cereals. With gravy you can diversify your usual diet and come up with interesting combinations. It can be prepared from a wide variety of products that you always have on hand at home. You can find a huge number of gravy recipes, and they differ from sauces in that they are served along with the main dish.

We invite you to find out the most popular gravies that will make your favorite dishes more filling, aromatic and tasty.

This gravy can be served with rice, oatmeal, mashed potatoes, buckwheat, and pasta. Mushrooms should be washed well in running water to remove impurities and dirt. If the mushrooms are dried, then they are pre-soaked in water and boiled. For fresh champignons and oyster mushrooms, these steps do not need to be performed. Cut the mushrooms into plastic pieces and the onions into cubes or half rings.

Add a slice of butter to a hot frying pan, melt and add the onion. When it turns caramel color, add the mushrooms - now fry everything for about 10 minutes. Sprinkle the dish with a tablespoon of sifted flour (you can directly from the sieve over the frying pan - this way there will be no lumps), add a little cream or sour cream and simmer for a few more minutes. Salt, pepper, adjust to taste. Season the porridge or mashed potatoes with gravy, sprinkle with herbs and serve.

Potato gravy

For lovers of fish dishes, potato gravy is perfect. Take a thick-bottomed dish (cauldron, stewpan), pour vegetable oil into it and heat it. Add a teaspoon of cumin and cook until slightly darkened.

Place the peeled and chopped potatoes into a saucepan, add a pinch of turmeric and red hot pepper, then fry for about 10 minutes. Now you need to add water, add salt and after boiling, simmer for 15 minutes. You need enough water to cover the potatoes a little. Next, add a little fermented baked milk, a pinch of coriander and simmer until done. When the dish is ready, it needs to be seasoned with finely chopped pickled cucumber.

Vegetable gravy goes well with any pasta. It also goes well with all types of meat. For this gravy, peel and chop the onion, fry it in vegetable oil until transparent. Pour boiling water over the tomatoes and remove the skin, then grind them in a blender and send them to the vegetables.

You can use tomato juice instead of tomatoes. Add your favorite herbs and spices to the gravy. Turmeric, basil, and oregano go well with vegetables. When the gravy is ready, add a little cream and simmer a little more. For those on a diet, cream may not be added.

Yesterday's porridge or pasta will go well with this gravy, and you won't notice any differences from a freshly prepared side dish. In the summer months, you can safely experiment with seasonal vegetables, inventing new combinations. And you can easily discover a new recipe for delicious gravy.

Gravy for meat

How to properly prepare gravy with flour? You need fresh vegetables to make a delicious gravy for your meat. Heat a frying pan, pour oil and fry the chopped pieces of meat. In another saucepan, heat the butter and sauté the onions and carrots in it. You can add bell pepper cut into strips. After 5-7 minutes, add finely chopped tomatoes, peeled.

When the vegetables are almost ready, add a couple of tablespoons of pre-sifted flour. Mix the mixture well and add a glass of water. When the vegetable gravy boils, put the fried meat into it and cook the gravy for about 35 minutes. At the end, we bring the gravy to taste with spices, add some salt and add a few cloves of chopped garlic to give the dish spiciness and an incredible aroma. If you like spicy food, you can add a little chili pepper to the dish. It is recommended to serve the dish hot, sprinkled with herbs.

Quick tomato paste sauce

Tomato paste sauce (or homemade ketchup) is made very quickly and simply from natural tomato paste. I’ve been making this sauce for quite a long time and, accordingly, I haven’t bought ketchup in the store for a long time.

There are several reasons for this. The most important thing is that the composition of store-bought ketchups contains such a number of artificial substances (acidity regulators, preservatives, dyes, etc.) that in principle do not allow this product to be classified as food (see “Chemical composition of food or not food”), and also cause addiction to this product with subsequent food addiction. Coupled with a fairly large amount of sugar and starch contained in any ketchup, all this is harmful not only to the figure, but also to health.
There is another very serious reason: most of the sauces and ketchups sold, especially imported ones, contain GMO products (see “Products with GMOs in Russia”), and this is a direct threat to health.

Here are some of them: Calve (mayonnaise, ketchup); Knorr sauces; seasonings, mayonnaise, Hellman’s sauces; seasonings, mayonnaise, Heinz sauces; ketchups, sauces. Heinz Foods (Heinz Foods), CJSC ''Baltimore-Neva'' (St. Petersburg) - ketchups. This is official data from the GreenPeace website.

This is the situation in supermarkets now: absolutely all products have a “Non-GMO” label. However, we read the ingredients on the label: modified soy, modified starch, and so on. What to believe? So what should we do?

Ketchup is a sauce popular all over the world, a universal seasoning for hot and cold dishes, meat, fish, and salads. And I don’t want to lose such a wonderful sauce.

Therefore, we make our own very quickly and simply delicious sauce (ketchup) from tomato paste.

All that remains is to choose natural tomato paste.

I would like to note one important feature of tomato paste - it contains the “magic” vitamin lycopene, which, unlike all other vitamins contained in tomatoes, is not destroyed by heat treatment, but becomes larger. Lycopene is a natural antioxidant that helps fight cancer and cardiovascular diseases.

Tomato paste contains only tomatoes, rarely salt. That is, these are tomatoes boiled to a paste, and that’s all. For myself, I chose Pomodorka tomato paste (produced by Roosiya). It contains no artificial food additives - it is a completely natural product! I have been using this paste for a long time and am very pleased: it contains only tomatoes and not a gram of other substances, the paste can be bought in various convenient packaging (tin cans 70, 140, 250, 380 and 770 g or glass 250, 480 and 720 ml). More often I buy small packaging in order to have time to use it, since the paste soon begins to mold after opening, which once again proves its naturalness.

Now about how to make tomato paste sauce, or ketchup. Tomato paste, spices and water - this is the composition of the ideal ketchup.

Ingredients: 4 tbsp. tomato paste, a glass of hot water, 1 tsp. salt, 5 tsp sugar (less possible), ½ tsp. ground black pepper, ¼ tsp ground cloves, ¼ tsp. cinnamon.

Preparation: put all ingredients except water into a jar or large mug prepared in advance for ketchup. Pour boiling water into a glass. Gradually add boiling water from a glass to the seasoned pasta and mix well. We make sure that the consistency you need is formed - not liquid and not thick. Usually it takes exactly 1 cup of boiling water or a little less.

That's it, the sauce is ready! Despite the ease of preparation, ketchup turns out delicious and is in no way inferior to store-bought analogues, even surpassing them in its natural composition. This is a healthy natural product.

This sauce can be made all year round, but during the season of fresh tomatoes, especially if there are surpluses, you can prepare “Homemade Ketchup” - also a simple recipe from healthy natural ingredients.

Bon appetit and be healthy!

Tomato paste sauce– very tasty and easy to make. We'll show you how to make meat sauce from simple ingredients in minutes. It perfectly complements meat dishes and gives them the necessary flavor tones - sourness, spiciness or sweetness. Take note!

Classic tomato paste sauce for meat

To prepare this sauce, you need to chop the onion, carrots and parsley root, and then fry them in olive oil until soft. Then add a spoonful of flour and fry everything until golden brown. After this, season the mixture with a glass of tomato paste, adding 300 ml of meat broth. Cook over medium heat for another 5 minutes, then remove the mixture, grind it through a fine sieve, add pepper, salt to taste, a pinch of sugar, spices (optional) and a little butter. Mix thoroughly and serve with meat dish. This sauce will ideally complement something cooked on the grill.

Meat sauce made from tomato paste

It will be an excellent addition to spaghetti or pasta. To prepare this hearty sauce, you will need to chop the carrots, celery and onion, and simmer them in olive oil until soft (about 5 minutes). To prepare this sauce we recommend. If we compare it with regular minced meat, it has a richer meaty taste and aroma. And also very juicy. Add 200 grams of minced meat to the vegetables and fry for another 5 minutes. Pour in ½ cup red wine, bring to a boil and cook until the liquid has almost completely evaporated.

At the same time, pour boiling water over half a kilo of tomatoes, remove the skin and chop. Add them to the sauce along with a spoonful of tomato paste and season with salt and pepper to taste.

Reduce heat, cover with a lid (loosely) and simmer until thickened - about two hours.

Tomato paste sauce with herbs

Prepares in literally 10 minutes. You need to dilute the tomato paste with water or tomato juice and bring to a boil over low heat. Add crushed garlic, chopped fresh cilantro to taste, as well as salt and pepper. Cool and serve with meat - fried or baked. Can be used as part of a homemade burger. Just pour it over, add fresh vegetables and cover with a bun. By the way, cilantro can be replaced with a mixture of parsley and basil.

Spicy satsebeli

To prepare this delicious Georgian tomato paste sauce, you will need to crush the garlic, mix it in a mortar with ground coriander, a small amount of adjika (a mixture of red pepper, spices and salt), a pinch of sugar and a spoonful of vinegar. Transfer the resulting mixture into a glass jar.

Add a little boiling water, mix well. Then add 200 grams of tomato paste, cooled boiled water and mix. Chop the cilantro and put it in a jar with the sauce. Let it sit for several hours so that the sauce is saturated with spices, then serve with the meat. It goes well with this sauce.

Quick tomato sauce

Dilute a glass of tomato paste with a small amount of water, add salt and simmer for a couple of minutes over low heat. Then add a spoonful of rich sour cream - it’s great if it’s homemade, a little lemon juice and ground pepper to taste. Beat with a blender. Ready! An absolutely versatile sauce, but especially good with baked roast beef.

France is considered the birthplace of flour sauces. But the sultry Italians were the first to prepare them with the addition of tomato paste. However, almost all peoples, even the Slavs, over time developed their own methods of preparing gravy.

1 tbsp. spoon of flour;
400 ml of any broth;
1 tbsp. spoon of tomato paste;
1 tbsp. spoon of sour cream;
40 g butter.

The butter should be melted in a frying pan and mixed with flour;
Fry the mixture until it turns golden brown;
Pour 200 ml of broth into the mixture;
After 5 minutes, pour in the remaining broth and add tomato paste and sour cream.
Add salt to taste.

Don't be afraid to experiment: you can add herbs and spices, roots, and even a little sugar or more sour cream to this sauce.

100 ml tomato paste
200 ml water;
1 large onion;
1 carrot;
2 tablespoons flour;
1 bay leaf.

Wash and chop the onions and carrots;
Fry them in a small amount of oil;
Add water and tomato-flour mixture;
Add spices;
After this, keep the sauce on low heat, stirring constantly, for 7 minutes.

This gravy is perfect for deep-fried meat, steaks, and chops.

Any smoked meat product – 100 g;
2 tomatoes;
2 tablespoons flour;
Garlic – 2 heads;
200 ml water;

First you need to fry finely chopped pieces of meat until golden brown;
Then add chopped tomatoes to the meat, simmer for a couple of minutes;
Pour in warm water;
Add flour, stirring the sauce thoroughly;
Turn off the burner, pour garlic juice and spices into the sauce;
Let the sauce sit for another 5 minutes.

This dressing will be especially tasty if you use leftover smoked sausage, sausage or chicken as a base.

Instead of the usual pasta with sausages, you will get aromatic pasta that will not only be tasty, but also very beautiful.

This dressing is especially good in tandem with rice and fish dishes.

500 ml water;
250 ml tomato paste;
25 grams of butter;
4 spoons of sugar;
1 lemon;
4 sticks of cloves;
3 spoons of flour.

Mix butter with flour, fry until golden brown;
Add half a glass of warm water;
Mix the water-flour mixture thoroughly so that there are no lumps;
Heat the remaining water in a saucepan;
Add tomato paste to it;
Combine flour and tomato mixtures;
Squeeze lemon juice into the resulting mixture;
Add spices and sugar, simmer for another 5 minutes, stirring.

You can also add a mixture of peppers to the dressing if you like it spicy.

This spicy sauce for meat is easy to prepare, and what’s important is that it turns out tender and a little tart.

1 large onion;
250 ml hot milk;
1 spoon of sour cream;
1 tablespoon flour;
Butter – 1 spoon;
Grated cheese – 25 grams.

Grate the onion on a fine grater;
Pour a glass of hot milk over the grated onion;
Let the mixture sit for half an hour;
Melt the butter in a frying pan;
Separately, fry the oil-flour mixture;
While stirring, pour the milk-onion mixture into the pan;
Stir until smooth;
Pour the sauce into a ceramic bowl, add grated cheese and a spoonful of sour cream.

Please note: the larger the onion, the tastier and more aromatic the dressing will be. The recipe can be complicated by adding herbs and favorite spices.

750 ml fish broth;
50 grams of butter;
30 grams of flour;
1 medium onion;
1 large carrot;
Small celery root;
250 ml tomato paste;
1 circle of lemon;
1 spoon of sugar;
1 bay leaf;
5 black peppercorns.

Fry the flour base in butter until golden brown;
Pour the broth into the flour, stir until no lumps remain;
Finely chop all vegetables;
Fry them separately in butter;
Add the tomato base, simmer for another 5 minutes;
Then pour the fried vegetables into the broth;
Simmer for another 5 minutes, then add spices and squeeze in lemon juice.

This gravy goes well with any type of rice. The rice turns out tender, soft and very aromatic. Moreover, the golden-red gravy adorns the white rice, making it much more attractive.

This is the fastest gravy recipe to make and can be served with almost any dish.

100 ml tomato paste;
1 spoon of flour;
300 ml water;
3 tablespoons sugar;
Half a teaspoon of black pepper;
4 sticks of cloves;
Half a teaspoon of cinnamon.

Pour tomato paste into boiling water;
Season with sugar-flour mixture and spices;
Stir, bring to a boil, remove from heat;
Let cool slightly.

Making flour gravy with tomato paste is not that difficult, but many factors influence the quality and taste of the final product. Let's look into the intricacies of preparation further.

The sauce should only be cooked over low heat, stirring constantly. Otherwise, the flour may form into unpleasant clumps.
Stir the gravy only with a wooden spatula or spoon.
If the dressing turns out lumpy, pass it through a sieve.
If the consistency is too thick, it can be easily corrected by adding a small amount of water.
The readiness of a dish is determined simply - the floury taste disappears.
Any gravy can be stored in the refrigerator for no more than three days, but it tastes best fresh, so it is better to cook it in small portions.
You should always add salt to the dressing at the end of cooking.
The taste of tomatoes goes well with delicate sour cream and fresh herbs. The gravy can be used not only as a dressing for side dishes and meats, but also for dipping toast, tortillas, and pieces of homemade quesadillas into it. Do not forget that the finished product in this case must be poured from the pan into a ceramic bowl before serving.

Gravy is an ideal dressing for absolutely any side dish, be it spaghetti, rice, mashed potatoes or buckwheat. Therefore, today we will tell you how to prepare a delicious and aromatic gravy with flour and tomato paste. Without further ado, let's get started!

Gravy with flour and tomato paste: “classic”

sour cream (from 20%) - 60 gr.
broth (any) or water - 0.4 l.
flour (sifted) - 30 gr.
butter - 40 gr.
tomato paste - 30 gr.

1. Place the full amount of butter in a frying pan, melt, reduce heat. Add flour, stir and fry the mixture until it turns brownish.

2. Add half the volume of broth/water. Simmer for 5 minutes, after this period add the remaining liquid, pasta and sour cream.

3. Mix well, season with salt and spices to your taste. Simmer for another 5 minutes and turn off.

Now you know how to make a classic gravy from flour and tomato paste.

Gravy with tomato paste, carrots and onions

carrots - 1 pc.
tomato paste - 110 gr.
flour (sifted) - 60 gr.
onion (small) - 2 pcs.
water - 0.2 l.
laurel - 1 pc.

1. Wash the vegetables, chop the onion into cubes, pass the carrots through a fine-grained grater. Fry until golden brown in vegetable oil.

2. Dilute the tomato paste with water, pour this mixture into the frying pan. Sprinkle with spices to your taste, throw in the laurel.

3. Reduce the burner to low, set aside 6 minutes and stir the ingredients. At the final stage, add flour, wait another 3 minutes and turn off.

Meat sauce for pasta

flour - 30 gr.
meat (your choice) - 0.3 kg.
garlic cloves - 3 pcs.
carrots - 2 pcs.
tomato paste - 45 gr.
onions - 3 pcs.

1. No matter what kind of meat you choose, it must be rinsed, dried and chopped into small cubes. The carrots and onions are chopped finely, the garlic is passed through a press.

2. Now fry the meat cubes in hot oil until cooked, add the vegetables and wait until they turn brownish. Stir the contents.

3. When all the ingredients are fried, add the pasta, ground garlic and sifted flour. Fill the ingredients with clean water until it covers them slightly.

4. Wait for the boiling to begin, lower the burner to the minimum level. Season with pepper or other spices, cover with a lid and cook for a quarter of an hour.

Smoked sauce with flour and tomatoes

garlic - 15 cloves
flour - 60 gr.
smoked sausage - 100 gr.
water - 0.2 l.
tomatoes - 2 pcs.

Since preparing the gravy is quite simple, it is worth considering another recipe not only with flour and tomato paste, but also with tomatoes.

1. Fry the sausage pieces in a frying pan without oil until golden brown. After this, add finely chopped tomatoes. Simmer the food for a while under the lid.

2. Enter warm water. Gradually add flour and do not allow lumps to form. Mix thoroughly. Turn off the stove, add your favorite spices and garlic paste.

3. Stir the sauce and leave for 5 minutes to infuse. Please note that all products must be finely chopped. Taste it!

Sweet and sour sauce

butter - 30 gr.
water - 0.5 l.
sugar - 120 gr.
tomato paste - 0.3 kg.
lemon - 1 pc.
flour - 90 gr.
cloves - 4 buds

Tomato paste sauce prepared according to this recipe with flour has quite interesting flavor notes.