Gravy for cutlets as in the dining room cook!


Onions - 1 pc.


Carrots - 1 pc.


Tomato paste - 1 tbsp.


Meat broth - 200 ml


Sour cream - 2 tbsp.


Spices - to taste


Vegetable oil - 2 tbsp.


Flour - 1 tbsp.  

Cooking Process.Canteen gravy for cutlets is, for me personally, a memory of the student canteens, where we always had a gravy for the cutlet, sometimes based on sour cream, sometimes based on tomato. I know now that this gravy is very easy to make, but back then we were lucky if the cook poured two scoops of gravy into your batch!

I suggest making a tomato paste and sour cream-based gravy for the cutlets with me today.

All the ingredients are in front of you. Let's begin!

Peel the carrots and grate them on a medium grater. Peel the onion and cut it into small cubes.

Pour oil into a frying pan and heat it up. First put the onion and fry it for 3-4 minutes, then add the carrot to the onion and stew the vegetables for another 10 minutes.

Now pour in the meat broth.


IMPORTANT: If you have just cooked cutlets and there are particles of caramelized meat in the oil on the bottom of the pan, add 100 ml of water and stew everything for a minute or two, scraping everything off the bottom. The resulting broth can be used to make gravy.

Now add tomato paste or tomato puree.

Pour the sour cream. Salt and pepper the gravy.


IMPORTANT: if your broth was salty, you don't need to add salt to the gravy.

Braise the gravy for another 20 minutes, until the vegetables are completely cooked. Then add flour to the gravy and simmer for 2-3 minutes more, stirring to thicken the gravy.

IMPORTANT: if you remember, in Soviet canteens this gravy was very liquid and very homogeneous. Perhaps the cooks generously diluted it with water to make sure there was enough for everyone. I don't know exactly, but I like this gravy with a thick consistency. You can even beat it in a blender, if you want.

The gravy for the cutlets as in the dining room is ready! Pour it over our cutlets and call the family to the table!


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