Potatoes are so firmly embedded in our lives and diet,that it is difficult to imagine that he appeared on the Russian table relatively recently. He was brought to Russia by Peter the Great through his "window to Europe". But people did not immediately take it. But the cunning emperor found a solution here too: he ordered the fields to be planted with this overseas root crop and put them to serious guard, but every night it should be removed. Then the stereotype worked: if something is protected, it means useful. If useful, but not protected, you can pick it up neatly. As a result, after a while, all the fields were completely looted, and the Russians for a long time fell in love with the taste of potatoes. As a result, today it is cooked in all kinds: boil, fry, stew, just do not add to desserts. Although, there are also such recipes.
My husband really likes mashed potatoes,that he considers him the top of the culinary idea and is ready to eat at least every day. To bring in the menu at least some variety, you have to learn different ways how to make sauce to mashed potatoes. Fortunately, the potatoes are in perfect harmony with meat, although with mushrooms and options - a lot. Here are some of them.
Sauce for mashed potatoes - mushroom
Mushrooms for her fit any:honey agarics, chanterelles, champignons. So: 200 grams of mushrooms, a large onion, a small carrot, a few cloves of garlic, 50 grams of butter (any), 50 grams of sour cream, 40 grams of flour, 200 grams of any broth, 1 tablespoon of ketchup, salt, spices.
Prepare mushrooms and cut into slices, onioncrumble, carrots finely grate. Fry the onions, carrots and mushrooms sequentially. Add the broth with the flour dissolved in it, simmer until the mushrooms are ready, put chopped garlic, ketchup and spices for 5 minutes before the end.
The sauce for puree is pork
Pork low-fat 300 grams, two onions and tomatoes, one zucchini, a tablespoon of tomato paste, 250 grams of broth, salt, spices, butter.
Meat washed, cut into pieces and a littlefry, add onion, fry a little more and pour everything with broth. Stew for about 10 minutes, add the onions and tomatoes in cubes. After five minutes, put the pasta, spices and simmer for another 30 minutes until ready.
The sauce for puree is liver
Liver (chicken, pork or beef) 300 grams, a small onion and carrots, 100 grams of broth, 40-50 grams of flour, salt, spices.
Liver wash, remove all excess, cutslices and lightly (5 minutes) fry. Separately fry finely chopped onions and carrots, add them to the liver. In the broth, dissolve the flour to kefir and pour the liver with vegetables. Put out all together until thick, add spices and can be served to the table!
Sauce for puree - chicken
300 grams of chicken fillet, one onion and carrots, a glass of cream, butter, spices, salt.
Cut the fillet into small pieces.Cut the onions and grate the carrots. In a frying pan fry the onions, add carrots, fillets, all together fry for another 5 minutes. Add a little water and lightly extinguish, then pour the cream and all together to stew until done. The gravy should thicken, and the meat become soft, at this point you can already remove from the plate.
And how to cook sauce for vegetable puree?
This gravy can come to vegetarians, on fast days or when the husband in the store forgot to buy meat. Happens and such.
For her we will need: one zucchini, aubergine, carrot, onion, a couple of tomatoes, a little celery, greens, garlic, lean or olive oil.
All vegetables prepare and grind:carrot on a grater, onions in small cubes, everything else is also cubes, but larger. Fry the onion, add the carrots, then - all the rest, pour a small amount of water or vegetable broth and put out until cooked. For a couple of minutes before the end add chopped garlic and greens.
The gravies described today are enoughare universal and will approach not only to puree, but also to any side dish, making it juicier and adding new flavoring nuances. With their help, you can vary the menu, making the most ordinary dinner festive. Well, an occasion can always come up.
