Gravy like in a Soviet canteen

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make gravy, like in a Soviet canteen? Prepare the necessary ingredients for this.

2. STEP 2

   

   Peel the onions and carrots and rinse them in running water to remove any dirt. Then chop the vegetables. Finely chop the onion and grate the carrots.

3. STEP 3

   

   Heat the frying pan until hot and pour a little vegetable oil on it. Add onions and carrots. Stirring, fry vegetables for 3-5 minutes. During frying, the onions and carrots will become softer.

4. STEP 4

   

   Add tomato paste and some hot broth to the pan. Mix everything, bring to a boil and cook over low heat for about 10 minutes.

5. STEP 5

   

   Separately, fry the flour in a hot, dry frying pan until lightly creamy.

6. STEP 6

   

   Add a little warm water and mix until no lumps of flour remain. As the sauce heats up, it will begin to thicken.

7. STEP 7

   

   Pour the resulting sauce over the vegetables. Bring to a boil. Add broth to desired thickness. Add the bay leaf (I remove it after 5-7 minutes so that the aroma is not too intrusive).

8. STEP 8

   

   You can add more or less broth, depending on the consistency you want to achieve. Add salt and spices to taste. Cover the pan with a lid and simmer over low heat for 30-40 minutes. During this time, the vegetables will be boiled as much as possible. I add paprika and aromatic herbs as spices. You can add parsley root for flavor.

9. STEP 9

   

   The finished sauce can be thoroughly rubbed through a sieve or simply squeezed out with a spoon. This Soviet-era gravy can be added to any side dish.

10. STEP 10

    

    Or you can stew meatballs in it. Cook with pleasure!

Comments on the recipe

Natalia M

03.11.2023

4.9

I decided to prepare stuffed peppers and gravy for them, just like in a Soviet canteen. Every housewife, even a young one, can make this gravy). For the base, I took more onions, and I had frozen carrots. I fried them until soft, added tomato and spices and left to simmer. In another frying pan, I fried the flour until creamy and diluted it with water. The mixture was stirred with a silicone spatula. A few lumps still formed, so I rubbed the mixture through a fine strainer with the same spatula. I added it to the base in parts, stirring each time. The gravy was simmered over low heat and thickened noticeably. At the end of cooking, add water for a thinner consistency. I stewed the peppers in this sauce and my dish was transformed. A delicate, velvety sauce envelops each pepper, and the softest carrots and onions complement the dish. The gravy is delicious, tender, bright! I really liked it, I recommend it!