Composition / ingredients
Step-by-step cooking
Step 1:
How to make gravy without meat? Prepare the products. Take sour cream of any fat content, but do not forget that the calorie content of the dish will depend on the fat content of the products you use.
Step 2:
Put the butter in a saucepan and melt it over low heat. If you use refined vegetable oil instead of butter, you will get a lean version of gravy.
Step 3:
Peel the onion. Rinse it, as well as the knife with cold water, so that when slicing onion juice does not irritate the mucous membrane of the eyes so much. Finely chop the onion. Add to a saucepan and melt it in oil until transparent. Instead of onions, you can take the white part of leeks or shallots.
Step 4:
To make the gravy thick, pour in the highest quality wheat flour and mix well. Lightly fry it until golden brown. Make the smallest fire and constantly mix the flour so that it does not burn.
Step 5:
Remove the saucepan from the stove. Allow the contents to cool down a little. Pour in warm water. To avoid the formation of lumps, the water and flour mixture should be warm and approximately the same temperature. Mix everything well. If the appearance of lumps still could not be avoided, wipe the mixture through a sieve.
Step 6:
Return the saucepan with the sauce to the stove and bring it to a boil. When the gravy boils, add the tomato paste. Stir again and bring everything to a boil.
Step 7:
Season the resulting sauce with sour cream, bring to a boil and remove from heat. The sauce is ready. Sour cream can perfectly replace natural thick yogurt without additives or cream with a fat content of 20%. To prepare a lean version, do not add dairy products.
Step 8:
Excellent gravy, which is suitable for almost all main second courses and side dishes: cutlets and meatballs, boiled and fried meat, game and fish. When serving gravy to side dishes, pour it on top of them. Boiled pasta, buckwheat, mashed potatoes, stewed crumbly rice, wheat porridge will be especially delicious with it.
You can diversify the taste of gravy by adding spices to taste.
If you want, add chopped greens (green onion feathers, dill, parsley).
Fry the onion with coarsely grated carrots. You can also add other ingredients: bell peppers, tomatoes, champignons, cauliflower.
Instead of tomato paste, you can pour tomato juice. If there is already salt in its composition, take this into account when you salt the gravy, otherwise over-salt.
If necessary, the finished gravy can be frozen. Cool, transfer to a hermetically sealed container and hide in the freezer. It can be stored for 2-3 months at a temperature of -18 degrees. Defrost the sauce should be on the bottom shelf of the refrigerator or in the microwave. Before use, warm it up in a frying pan.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Tomato paste - 28 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
